Recipes from Jyrki Lumme

These recipes are from the Canuck Cuisine cookbook, a project of the Canuck Foundation in support of Canuck Place, a hospice for children with life-threatening illnesses.

Banana Crunch Cake

Ingredients:

• 2 cups all purpose flour
• 1 tsp. baking soda
• 1 ‡ tsp. baking powder
• ‡ tsp. salt
• 1 ‡ cups sugar
• 1 cup mashed bananas
• ‡ cup buttermilk
• ‡ cup shortening
• 2 eggs
• 1 tsp. vanilla

Procedure:
Combine flour, baking powder, baking soda and salt. Using a large mixing bowl and with mixer at medium speed, add sugar, mashed bananas, shortening, buttermilk, eggs and vanilla. Mix ingredients together for 4 ‡ to 5 minutes or until smooth. Spread mixture into a greased 13x9 inch baking pan and bake at 350ƒF for 30 to 40 minutes or until wooden pick inserted comes out clean.
Yields 16 servings.

Topping:

• 1/3 cup shortening
• æ cup brown sugar
• 3 tbsp. light cream
• 1 cup coconut
• æ cup chopped walnuts

While cake is baking, melt shortening over low heat. Remove from heat and stir in brown sugar, light cream, coconut and chopped walnuts. Remove cake from oven. Spread topping over cake and bake for an additional 2 to 3 minutes or until lightly golden. Cool and serve at room temperature.

Pork Chops with Apple Dressing

Ingredients:

• 12 pork chops (thin cut)
• 1 æ cups bread cubes
• º cup chopped onions
• æ cup diced apples
• º cup raisins
• ‡ tsp. salt
• 2 tbsp. butter, melted
• flour

Procedure:
Coat pork chops with flour. Fry in hot frying pan with a tablespoon of oil and fry until browned. Combine remaining ingredients in a bowl and mix until well combined. Place a sheet of tin foil on baking dish (use enough tin foil to cover and seal). Place 6 pork chops. Add dressing on each pork chop, then top with remaining pork chops. Seal tin foil and bake at 350ƒF for 40 minutes.