Ham and Cheese Pinwheels

 These are a great quick addition to brunch or as an appetizer that I throw together ahead of time and pop them in the oven when people arrive.  Or you can bake them off or freeze them for when needed**.

There's something very comforting with ham and cheese in pastry.  They are fantastic warm but room temperature is not so bad as well.

Use whatever cheese you have around.  Cheddar is standard but I've used havarti, mozzarella and gouda with excellent results.

Ham and Cheese Pinwheels

Biscuit:

2 cups. All purpose Flour

1 Tbsp baking powder

2 tsp sugar

¼ tsp salt

¼ cup butter

¾ cup milk

Filling:

1½ to 2 cups shredded cheddar

1 cup finely chopped ham

¼ cup finely chopped celery

¼ cup mayonnaise

1 tsp dijon mustard (optional)

1. For the biscuit:  Combine dry ingredients and stir.  Cut butter into dry ingredients until crumbly.  Stir in milk with a fork to make a soft, slightly sticky dough*.  Knead gently a few times till dough comes together.  Sprinkle a little flour onto a large cutting board or work surface.  Place dough and roll out into a 12 x 16 inch rectangle.
2. Filling:  Mix all the ingredients together and spread over the dough.  Starting at the long side of the dough, roll jelly roll like and pinch together the loose end to the dough.  You can slightly dampen the dough to help it to stick.  Cut into 1/2 inch slices and place on a lightly greased baking pan.
3. Bake at 375℉ oven for 15 to 20 minutes until golden and brown on the bottom.

* You can add an additional teaspoon or so of milk if the dough is too floury.  Try not to handle it too much or it will be tough.  As you roll out the dough move it around and use more flour keep it from sticking to the board or rolling pin.

**These pinwheels can be made ahead, cut out and put on a baking sheet, covered and put in the fridge for a few hours or they can be cooked and frozen.  Reheat in a 350℉ oven for 8 to 10 minutes.

Perfect Stove Popped Popcorn

 I don't know about you but we've spent a lot of time binging tv shows and watching movies over the last two years.  Our favourite go to snack is popcorn.  Microwave popcorn is great in a pinch but stove popped corn smothered in butter and salt is so much better.  It has taken me a while to get the technique right but I've figured out a way to get almost all of the popcorn kernels popped.  

Try this and let me know how it works for you!

Perfect Stove Popped Popcorn

3 Tbsp. Vegetable Oil

½ c. Popcorn

1. In a large saucepan, heat the vegetable oil over medium high heat.*  When you start to feel the heat off the pan, add all the popcorn kernels.  Place the lid on the pan.**
2. Do not shake the pan just leave it on the stove.  Once you hear a few kernels pop, take the pot completely off the heat and set a timer for 1 minute.  Place the pot back on the heat and let it sit there.***  You will hear it go crazy popping. Once the pops slow down, lift the pot off the heat and start shaking the pan back and forth until the popping stops.  Remove the lid.  Pour into a large bowl and season with your favourite topping.

* Everyones stove is different.  My stove goes up to 10 so i find 6 is perfect.

** I wrap the lid in a kitchen towel and then cover the pan but you don't have to.  I just find condensed moisture on the lid sometimes drips on the popcorn.

*** While you are waiting, place butter in the microwave and get whatever seasoning you want.  Parmesan, Nooch (nutritional yeast is amazingly cheesy and vegan), etc.

Jam Crumb Cake

I'm back!  I'm sorry but the weather seemed way to hot to think about cooking, let alone baking!   Our family also had a Wedding and Showers to prepare for.  CoVid definitely made it challenging but my son and now daughter in law tied the knot!  Yay!!

I found this great but easy recipe from Martha Stewart that used up that bottle of Jam that has sat in my fridge all year.  You can use one flavor or do one side one flavor and the other side something different or even swirl two together.  The choice is endless.  

If you have leftovers, the crumble stay crunchy the next day and it freezes well. 

Jam Crumb Cake

Topping:

! c. All purpose Flour

⅓ c. Packed brown sugar

6 Tbsp. Butter melted

Cake:

2 c. All purpose Flour

2 tsp. Baking powder

¼ tsp. Table salt

¾ c. Butter at room temperature

¾ c. White sugar

2 large eggs at room temperature 

⅔ c. Milk

1 to 1½ c. Jam

1. Topping:  Whisk together flour and brown sugar.  Stir in melted butter and toss to combine.
2. Cake: Spray a 9 x 13 inch pan with non stick spray.  Line with parchment leaving a 2 inch overhang on either side.
3. In a medium bowl mix flour, baking powder and salt together.  Set aside.  In another larger bowl with a mixer on medium high, beat butter and sugar together until light and fluffy (about 2 minutes).  Add eggs one at a time until mixed throughly.  Reduce speed to low and alternately add milk and flour until combined.
4. Scrape into prepared pan and spread jam over the top.  Sprinkle with topping making large clumps.   Bake at 350℉ for 45 to 50 minutes or until toothpick comes out clean.  Let cool 15 minutes and then using parchment lift onto a rack and let cool completely.

No Bake Cheesecake Squares

 Oh it's hot outside!  No one wants to turn on the oven but everyone still wants dessert.  This recipe is just the ticket.  It's easy to make and there's no baking or stove needed.

It's wonderfully refreshing and light.  You can put what ever fresh fruit you'd like and it's fabulous.

The perfect dessert for the summer.  Fast, easy, no bake and scrumptious!  Even better, you can make it a day ahead or up to 3 days and even freeze it.  Shhhh.  No one need every know how easy it is!

FYI. The original recipe called for 1½ cups more sugar between the crust and the filling and it used cool whip, which was also added sugar.  It was waaaay to sweet.  This is just right.  You may need a little extra for your taste but this combination was tested and deemed perfect by our family.

No Bake Cheesecake Squares

                                                                     serves 12 or more

Base

2½ c. graham cracker crumbs

⅔ c. butter melted

Filling

2 (8 ounce/225 g) packages of cream cheese, softened

½ c. sour cream

¾ c. icing sugar

½ c. heavy cream, whipped

zest of a lemon (optional)

Topping

Cherry, blueberry, or other pie topping

or what I did, lemon curd and blueberries

1. Base:  Combine all the ingredients in a bowl.  Mix well and press into the bottom of a 9 x 13 inch baking pan. (Don't press too hard or it will be very dense but hard enough to make it stay together!)
2. Filling: In a large bowl beat the cream cheese, sour cream and icing sugar until smooth and creamy.  Using a spatula, fold in the whipped cream.  Spread evenly over the base.  Cover and refrigerate for at least 4 hours and even better 24 hours ahead.
3. Slice into 12 or more bars depending on size.  Top with your choice of topping. 

Mini Chocolate Applesauce Bundt

This is a wonderful moist dark chocolate dream cake.  It is great warm from the oven with molten pockets of chocolate or served at room temperature with ice cream or whipped cream.  You can make it more decadent and special by serving it with a chocolate glaze.  Either way, if you like chocolate, you'll love this cake. 

I prefer to use mini bundt pans because I think they make a more elegant presentation.  

Mini Chocolate Applesauce Bundt

½ c. butter at room temperature
½ c. vegetable oil
1½ c. sugar
2 large eggs at room temperature
1 tsp vanilla extract
2¼ c. all purpose flour
½ c. Dutch process cocoa powder, sifted*
1 tsp. baking soda
1 tsp salt
½ tsp cinnamon
1½ c. applesauce
½ c. buttermilk
8 oz bittersweet chocolate chunks**

1. Preheat oven to 350℉.  Grease 18 muffin cups.***
2. Beat butter, oil and sugar with mixer until it lightens and becomes very fluffy.  This may take several minutes but is important to make the cake very soft in texture.  Add eggs one at a time and beat well.  Add vanilla.
3. In separate bowl whisk flour, cocoa, baking soda, salt and cinnamon together.
4. In another bowl whisk applesauce and buttermilk.
5. Add third of the flour mixture, then half the applesauce, half of flour left, rest of the applesauce then rest of the flour.  Don't worry too much about quantity, just alternate. Mix until just incorporated with no streaks or pockets of flour.
6. Stir in chocolate.  Spoon into prepared pans and bake for 18 to 20 minutes for muffin tins and 22 to 25 minutes for mini bundt pans.  Let cool for 5 minutes and turn out onto baking rack.

*Dutch process cocoa is a specific type of cocoa that has been treated giving it a  darker colour and I believe a more chocolatey flavour.  Honestly, it's worth looking for and purchasing.  I use it for all my recipes that require cocoa.  Regular cocoa powder will still work.

**You can use chocolate chips for a little bit sweeter cake.

*** I used 6 mini bundt pans as well as 6 muffin tins.


For the Glaze (not shown)
⅓ c. heavy cream
2 oz. bittersweet chocolate chopped or chocolate chips
1 Tbsp butter

1. In a small saucepan over medium heat, bring heavy cream to a boil.  Take off heat and add chocolate.  Once chocolate is melted, add butter.  Let cool 10 minutes before drizzling over cakes.

Lemon Yogurt Syrup Cake

This is a lovely lemon flavoured loaf cake that is quick to whip up and freezes very well.  I often gift these cakes or serve them with fresh blueberries and whip cream for an easy dessert.

Lemon Yogurt Syrup Cake

                                        Makes 1 loaf pan size cake

1½ c. all purpose flour

2 tsp baking powder

¼ tsp table salt

1 c. plain yogurt (or vanilla, strawberry, etc.)

1 c. granulated sugar

3 large eggs

2 tsp lemon zest (or zest from 2 lemons)

1 tsp vanilla

½ c. vegetable oil

Syrup for glazing after baking

¼ c. lemon juice

¼ c. granulated sugar

1. Grease or spray with vegetable spray a loaf pan (8½ x 4½ inches)*
2. Whisk flour, baking powder, and salt together in small bowl.
3. In medium bowl, whisk yogurt, sugar, eggs, lemon zest and vanilla together.
4. Slowly whisk dry mixture into the wet mixture until just incorporated.
5. With a spatula, fold the vegetable oil into the batter until uniform and no oily patches.
6. Pour the batter into the prepared pan.  Bake for about 50 minutes or until poked with skewer that comes out clean with no batter sticking. (A few crumbs are okay)
7. Syrup:  While the cake is baking, cook the lemon juice and sugar in a pan until sugar is dissolved.  You can use a microwave but be careful as it will boil over depending on the size of your bowl.  Set aside
8. When the cake is done, allow to cool in pan for 10 minutes.  Remove the cakes and place on a wire rack over a plate.  While the cake is still warm, spoon the syrup over the cakes and let it soak in.  (I keep spooning the syrup that collects on the plate over the loaves.)
9. Let cool.  Serve.

*You can also use three small loaf pans 5½ x 3 inch.  The baking time for these are 35 to 40 minutes.  Make sure though you rotate the pans turning pans facing front to face back and from left side to right of the oven.

If you are using a 9 x 5 inch pan, it will bake faster so check earlier, 45 to 50 minutes (please note: I have not made it with this size pan so this is an estimate.)

Healthy Gourmet Doggie Biscuits

When we had a dog, I use to make these treats for him.  I liked the fact these have no preservatives and are really easy to make.  

Most of the ingredients are regular staples most people have in their cupboards but Brewers Yeast may not be in everyones pantry.  You can omit it but it is suppose to help improve the skin and coat of dogs.  It is also high in essential amino acids and contains Vitamin B.

Cinnamon has anti inflammatory properties which is great for aging canines.  

Dried powdered milk is also a great source of protein and calcium and ground flax seed is a great source of Omega 3 and Omega 6 fatty acids which also helps with a healthy shiny coat.

By the way, bone shaped treats look great for gifts but when I'm making them for at home I roll out the dough into a rectangle and just cut into the appropriate size.

By the way, you can find all the ingredients at the Bulk Barn.

Healthy Gourmet Doggie Biscuits

                                                                 Makes about 4 dozen 

2 cups whole wheat flour

1 cup quick or old fashioned oatmeal*

¼ cup ground flax seed

¼ cup dry powdered milk

1 tsp cinnamon

1 tsp brewers yeast**

1 large egg

¼ cup vegetable oil

¼ cup peanut butter

½ cup water

1. Preheat oven to 325℉.
2. In a large bowl mix flour, oatmeal, ground flax seed, powdered milk, cinnamon and brewers yeast.
3. In a smaller bowl whisk egg, oil, peanut butter and water.
4. Add wet ingredients to the dry and mix well.  If the dough does not hold together and is dry, add a tablespoon of water at a time and continue mixing. Knead the dough until it is uniform through and there are no dry pockets.
5. Roll out to about a ¼ to ½ inch thickness.  Cut into preferred sizes. 
6. Bake on sprayed or parchment lined cookie sheets for 20 to 30 minutes turning and rotating the pans half way until browned and dried. 
7. Transfer to a baking rack and let cool throughly before storing / serving for your K9 friends.

*Old fashioned oatmeal makes the cookies a little harder to use a cookie cutter

**Can omit

Rainforest Crackers

Whenever I put these crackers out for appies or take them to someones house, I am often told "I buy these all the time.  They're my favourite." Of course mine are home made.  Beautiful to look at and full of healthy delicious ingredients.  They are usually the first things to disappear.  

Well, you can save yourself some money and make them at home.  They make beautiful gift and they keep well when sealed and placed in a dry cool area.  When frozen they will keep for months staying crispy.

These do take a little time to make but you can split it up into two days as the loaves need to cool completely before slicing and baking for a second time.  This recipe does require 2 small loaf pans that are 3 inches by 5½ inches.  

This is a very easy recipe to adapt as well.  You don't have dried figs?  Just use cranberries.  No pistachios.  How about pecans?  Try to keep the quantities the same and all will be well.  

 Rainforest Crackers

                                                                             makes about 4 dozen

½ cup whole wheat flour

½ cup all purpose flour

1 tsp baking soda

¼ tsp kosher salt

¼ cup chopped dried figs

¼ dried cranberries

¼ cup chopped pistachios

¼ cup pepitas or pumpkin seeds

2 Tbsp sesame seeds

2 Tbsp ground flaxseed

1 cup buttermilk* 

¼ cup brown sugar

1. Preheat oven to 350℉.  Grease 2 mini loaf pans well with vegetable spray.
2. In a large bowl, mix both flours, baking soda and salt.  Add figs, cranberries, pistachios, pumpkin seeds, sesame seeds and flax.  Stir till everything is coated.
3. In a small bowl, whisk buttermilk and brown sugar.  Add this to the flour mixture until combined.
4. Divide mixture between loaf pans.  Bake until golden, about 25 to 30 minutes or toothpick comes out clean.  Remove bread from pans and let cool on wire rack until completely cool.  At least 2 hours.
5. Preheat oven to 300℉.
6. Using a serrated knife, slice the loaves very thinly (about 2 to 3 mm) and place on ungreased cookie sheet in a single layer.  Bake for 13 minutes and then flip them over and bake for another 13 to 20 minutes until deep golden colour.  They will crisp up as they cool.**
7. Cool completely on racks.  Store in an airtight container at room temperature for a month or freeze.

*or ½ cup plain yogurt and ½ cup milk mixed together

** if the crackers don't look quite done after the last 13 minutes but are almost there, I turn off the oven and leave them inside to dry out a little more without browning any more for another 10 minutes.

My Thai Coconut Curry

There are some dishes that are requested and made so often that they become a family staple.  This is one of them. 

It's really fast and easy to make and you can put just about anything into it so you can change it up every time you make it.  It's a great way to use up left overs.  This recipe easily adapts to a vegetarian or even vegan dish with a few substitutions.

There are a few essential items that are a little different if you've never tried Thai cooking before but they are easily found.  You can leave off the fish sauce if you really dislike the smell but it does make a difference in the flavour authenticity and roundedness.  Don't worry, it really doesn't taste fishy.

Red Curry paste is found in little plastic jars on the shelf as well.  Ginger can also be found in jars or you can buy a piece of ginger fresh and grate it.  Coconut milk not coconut water is used.

So easy, so good.  Thai food at home.

My Thai Coconut Curry

1 tbsp vegetable oil

1 onion, chopped

1 celery, chopped

½ green or red bell pepper

1 tsp garlic, minced

1 tsp grated ginger (bottled or grated)

2 Tbsp tomato paste

1 Tbsp Red Curry Paste (if your spice level is low cut down to 2 tsp)

2 Tbsp brown sugar

1 Tbsp fish sauce

1 - 14 oz can Coconut milk

1 c. chicken or vegetable broth

Suggested Add Ins, Up to 4 cups

-mushrooms

-zucchini

-green beans

-carrots

-broccoli

-butternut squash (I've added mashed and those squash haters won't know)

-cooked chicken or pork, chopped

-tofu

-shrimp (add just before serving when sauce is ready.  Cook until they turn pink)

Garnish

-chopped fresh cilantro

-chopped roasted peanuts

-bean sprouts

-sliced lime

1. In a medium saucepan, add vegetable oil over medium heat.  Add onion, celery, peppers, garlic and grated ginger.  Saute for a couple of minutes.  Add the rest of the ingredient including your add ins.  Stir and bring to boil and turn down to a simmer.  Continue cooking until veggies are cooked through, about 20 to 30 minutes.  
2. Serve over rice, or rice noodles.
3. Garnish with lime slices, etc. as desired.

Easy Vegan Chocolate Pudding

With the New Year, we often try to start off with a plan for a healthy lifestyle.  The gym is out of the question thanks to lockdown and this time of the year makes exercising outside difficult to do.  This year seem to be the year for healthier eating.

When my son tried to eat vegan and gluten free for several months, trying to find a decent dessert was almost impossible.  I tried many and although my son was kind in his criticism, they were not great.  I did finally find one that worked out from America's Test Kitchen cookbook.  Not only that, my husband who was VERY skeptical, claimed he "liked it more than my regular chocolate pudding recipe"!  

I honestly never thought I'd include a Vegan dessert in my blog but here we are.  The secret to this pudding.... Avocados!  They make the pudding silky smooth and still let the chocolate shine.  And they are so much better for you than heavy cream and an added bonus, this is also gluten free.

You can still eat a great dessert on a vegan diet or take this when we get out of lockdown for a great shared dessert.

Easy Vegan Chocolate Pudding

                                                                   serves 6

1 cup water

¾ cup white sugar

¼ cup (¾ ounce) unsweetened cocoa powder*

2 tsp vanilla extract

1 tsp instant espresso powder (optional)**

¼ tsp table salt

2 large ripe avocados pitted (1 pound in total)***

3½ ounces of bittersweet chocolate chopped (70% cacao or higher)

1. Combine water, sugar, cocoa, vanilla, espresso powder and salt in a small microwave safe bowl.  Whisk until mixed well. Heat until sugar and cocoa dissolve stirring every 15 seconds.  
2. Scoop flesh into a food processor and process until very smooth, about 2 minutes, scraping down sides of bowl as needed. Add chocolate mixture slowly while processor is running.  Scrap down sides.  After 2 minutes, the mixture should be very smooth and glossy.
3. Microwave chocolate in small bowl checking first after 30 seconds then every 15 seconds, stirring after each time until melted. Add to processor and mix until incorporated scraping down sides as needed.
4. Transfer pudding to a bowl, cover with plastic wrap and refrigerate for a least 2 hours or up to 2 days.

*I prefer Dutch Process Cocoa.  It's makes a darker chocolate pudding.

**You can probably substitute espresso or regular coffee for the water if you don't      have espresso powder.  When I have tried this, I will update my blog.

***I found I needed 4 to 6 smaller avocados but it depends on the size. Weigh without the pits.

Lemon Cranberry Pumpkin Coffee Cake

 This cake is a beautiful holiday recipe.  I often use this recipe out when faced with leftover squash.  I've tried several recipes of this type over the years and have found this one seems to be the favourite of family and guests alike.

It may seem like a long ingredient list but it comes together into a light flavourful spiced cake that is worth pursuing.

The topping/filling  is a little finicky but you can easily reduce it to half the amount and only sprinkle on top or omit it completely.  Either way, try this one.  It's really good.

Lemon Cranberry Pumpkin Coffee Cake

½ c butter softened (take out night before)

1 c white sugar

2 c all purpose flour

1 tsp baking powder

1 tsp baking soda

½  tsp salt

2 large eggs

1 tsp vanilla

1 Tablespoon lemon juice

¾ c plain yogurt

¾ c unsweetened canned pumpkin or unseasoned squash mashed

1 tsp grated lemon zest

¾ c dried cranberries

Topping:

½ c brown sugar

½ c slivered almonds or chopped walnuts 

2 tsp cinnamon

1 tsp ground allspice

1. Cream butter and sugar in a large mixing bowl until very light in colour.
2. In a separate medium sized bowl, whisk flour, baking powder, baking soda and salt together.
3. In another medium bowl, mix yogurt, pumpkin and lemon zest together.
4. In a small bowl, combines topping ingredients and mix well.  Set aside.
5. In the butter and sugar mixture add eggs, vanilla and lemon juice.  Mix well until batter is light and fluffy. At least a couple of minutes.
6. Add half the flour and slowly mix until incorporated.  Add yogurt pumpkin mixture and mix until well combined.  Add rest of flour and cranberries mix until combined.
7. Spray 9 x 5 loaf pan with vegetable spray*.  Fill pan half way up with the batter.  Sprinkle half the topping over the batter.  Cover with the rest of the batter followed by the remaining topping.
8. Bake for 55 to 60 minutes in a 350℉ oven or until skewer comes out clean. Rotate the pan back to front around halfway mark.
9. Let cake rest for 10 minutes on a rack before turning out and letting cool.

* I used 3 mini 6 x 3 inch loaf pans which takes about 45 to 50 minutes.

Molasses Ginger Cookies

Ginger cookies are one of those cookies you either love or would prefer to pass.  I was never a fan of ginger but time passes and then suddenly I can't get enough of these cookies.  These use three kinds of ginger for those who really love ginger.  It's still subtle and not too overpowering and the molasses rounds out the overall flavour.  These are another crunchewy cookie.  My fav.

These are a great cookie to make for the Christmas season!  Just roll the ball in green or red coloured sanding sugar instead.  (Actually, I tried green and the cookies look so much nicer in white).

A tip for those that don't use fresh ginger often, you can throw that sucker in the freezer in a zip lock bag for the next time.  Just grate from frozen.  I've had a piece in the freezer for a year (I keep forgetting it's there as I use fresh a lot).

Molasses Ginger Cookies

                                               Makes about 48 - 2½ inch cookies

2¼ c. all purpose flour

1½ tsp ground ginger

1 tsp baking soda

½ tsp table salt

1 c. butter, room temperature

1¼ c. granulated sugar

1 large egg

2 Tablespoon finely chopped crystallized ginger (it's worth finding but can be

                                                                                                   omitted)                   

1 tsp finely grated peeled fresh ginger*

⅓ c. fancy molasses

1 c. sanding sugar or coarse sugar** (can use regular granulated sugar, it just won't be as sparkly)

1. In a medium bowl whisk together flour, ground ginger, baking soda, and salt.
2. In a stand mixer, beat butter and sugar until mixture is pale and fluffy.  This will take about 2 minutes.  Don't worry you can go longer if you're not sure.  It should visibly look paler than when you started and fluff up in quantity.
3. Beat in egg, crystallized and fresh ginger and molasses.
4. Add flour and mix on low until well combined with no white streaks.  (Don't worry if there are.  I've baked them this way and they still taste great.)
5. Cover and refrigerate for about an hour.***
6. Using a Tablespoon or Tablespoon cookie scoop, scoop and roll into balls.  Roll in sanding sugar.  Place on parchment covered cookie sheet about 3 inches apart.  These do spread a fair amount.****
7. Bake at 350℉, rotating pans halfway through, until cookies flatten and have dark golden brown edges. This is will take 12 to 14 minutes.
8. Let cool 5 minutes on the pan and then transfer to wire rack to cool completely.

*If you use the fresh ginger from a jar, I found that there were long strands of fibre that need a quick mince before adding to the mixture.  I also found that the cookies weren't nearly as gingery but still a great alternative.  

**If you use coarse sugar, it will be larger crystals so lightly coat the balls

***It needs to firm up enough to scoop out.  I left it overnight but found it needed about an hour or 2 at room temperature to be able to scoop out .

****If they spread and make one large cookie don't worry.  Use a spatula or knife and score them while they are still warm.  Take them apart before they cool completely.

Cinnamon Spiced Green Tomato Cake

If you had a garden this year and grew tomatoes, you probably have some green tomatoes that never ripened.  While some of these tomatoes may still mature, inevitably there will be some that won't.

This cake is a wonderful way to make use of a fair number.  It is a beautifully light, moist cake with a lovely cinnamon spice.  Once it's tried, it always changes the minds of those dubious to try.  Best of all, it's a fairly healthy cake with all that fruit.  The diced tomatoes end up being similar to pieces of candied peel!  Great for breakfast, a snack or tea.

Cinnamon Spiced Green Tomato Cake 

4 cups finely diced green tomato (the smaller the better)

1 Tbsp table salt

½ cup butter (softened)

1¾ cup sugar

2 large eggs

2 c. all purpose flour

1 tsp cinnamon

½ tsp nutmeg

1 tsp baking soda

¼ tsp salt

½ c. raisins

½ c. chopped walnuts

1. Place diced tomatoes in a bowl and sprinkle with 1 Tbsp of salt.  Stir.  Let stand 30 minutes.  Rinse and drain in a sieve.  Try to remove as much water as you can.
2. Grease 9 x 13 inch pan.
3. Cream butter and sugar in mixer.  Add eggs and beat until smooth.
4. In another bowl, stir flour, cinnamon, nutmeg, baking soda and salt.  Add to butter and sugar mixture with raisins and walnuts.  Mix through.
5. Bake in 350℉ oven for 30 to 40 minutes or until a toothpick comes out clean.