Monthly Archives: December 2015

White Spot Butterhorns

When I came to Canada, Whitespot was a popular family restaurant with a car Service.  
Butter horns were a popular breakfast item.
This is a recipe I saved from the “Vancouver Sun”  in the early 1980s.

Whitespot Butterhorns Ingredients

  • 1/4             cup warm water
  • 3                tbsp. dry yeast
  • 1/4             cup shortening
  • 1/4             tsp vanilla
  • 1/4             tsp lemon juice
  • 1/2             cup sugar
  • 3                eggs
  • 1 1/2          cups milk(2%)
  • 6                cups flour
  • 3/4             lb butter
  • 1                egg beaten
  • 1                cup icing sugar
  • 1 1/2          tsp melted butter
  •                   small quantity of milk to make a smooth glaze
  • 1 1/2          cups flaked walnuts


  1. Combine water and yeast, beating until dissolved, and set aside.  This will seem like far too much yeast; the recipe handles it well.
  2. Combine shortening, vanilla, lemon juice, sugar, 3 eggs, milk, and yeast mixture.  Beat with mixer on medium speed until well combined but some shortening lumps remain.
  3. Fold flour into above mixture by hand until thoroughly mixed.  If too sticky, dust with flour, being careful not to overwork.
  4. Soften butter slightly and set aside.  Place dough on a floured table and roll into enabling shape 1/4” thick.  Place softened butter in centre third of the dough.  Fold one unbuttered section of dough over buttered section, then fold remaining section on top.  Leave for 10 minutes.
  5. Roll again 1/4 inch thick (dusting table with flour if sticky), and fold dough into three sections.  Leave for 10 minutes.
  6. Repeat this procedure once again and after the last fold refrigerate and rest dough for 30 minutes.
  7. Roll dough into an oblong shape 1/4 inch thick and brush with beaten egg.  Starting at the far end roll dough (jelly roll fashion) toward you.  Cut into 1/2 inch pieces and place in lightly-greased baking sheet.
  8. Cover with a clean damp cloth and let rise until at least double in size.
  9. Bake in a preheated 400 degree oven for 10 minutes or until golden brown.
  10. Cool them completely.
  11. Top them with glaze.* made with sugar, melted butter and milk mixed together in a small bowl.
  12. Sprinkle tops with flaked walnuts.


In a small bowl mix sugar, butter and milk.

Curry Puff

Curry Puff is a small pie filled with meat and baked.
Puff pastry can be bought at any grocery store in their freezer section.  Some bakeries sell puff pastry by the pound.
These pies can be made into any size you want.


  • 1            lb ground beef or lamb
  • 1/2         tsp crushed ginger
  • 1/2         tsp crushed garlic
  • 1/2         tsp freshly ground black pepper
  • 1/2         tsp freshly ground cumin
  • 1            tsp salt
  • 2            tsp madras curry powder
  • 1            tsp sugar
  • 1            small onion finely chopped
  • 1            pkg frozen puff pastry


  1. In a medium saucepan, cook the meat.  Add 1/4 cup water, ginger, garlic, black pepper. cumin and salt.  Cook stirring and breaking the lumps for 10 minutes, till the meat has changed colour and all the liquid has evaporated.
  2. Remove the saucepan from the heat, add curry powder, sugar and onion and mix well.  Let it cool completely.
  3. Follow the instructions for the pastry.
  4. Roll the pastry to a 1/4 of an inch.  Cut it into 4” square.
  5. Add a tsp of fill in half the square diagonally, brush the sides with egg wash.  Fold it into a triangle, put it on a greased baking dish 1” apart.
  6. Egg wash it.
  7. Bake in a preheated 400 degree oven for 25 minutes.

Curry Puff using Samosa Press

  1. Roll the pastry into two  8 1/2 inch squares.
  2. Dust the samosa pres with white flour.
  3. put 1 pastry on the press.
  4. Put a teaspoon full of the filling on each section of the press.
  5. Egg wash the second piece of pastry.
  6. Put this on top of the meat and with a rolling pin roll it.  It will make 8 pastries.

Puff PastryPuff Pastry 3

            sealed puff pastry


Pomegrante and Walnut Salad

This crunchy, tangy and vibrant salad is closely related to the classic Turkish”spoon salad”.  Everything is cut into very small pieces so that one spoonful of salad excites the palate with all the different ingredients. 

Sumac and Pomegrante molasses (also known as pomegrante paste) can be bought at a Meditarianian grocery store and some Supermarkets.


  • 1/2        cup walnuts
  • 1           pomegrante, cut in half
  • 1/2        cup flat leaf parsley leaves, roughly chopped
  • 2           tomatoes, cut into 1/4 “cubes
  • 1           Lebanese cucumber, seeded and curt into 1/4″ cubes 
  • 1/2        red pepper, seeded and cut into 1/2” cube
  • 1/2        red onion. cut into 1/4” cube
  • 1           tsp sumac
  • 2           tbsp extra virgin olive oil
  • 2           tbsp lemon juice
  • 1           tbsp pomegrante molasses
  •              salt to taste


  1. Preheat oven to 400 degree.  Place the walnuts on a baking tray and toast in the oven for 5-7 minutes.  Remove from the oven and allow to cool, then roughly chop.
  2. Hold pomegrante half over a large bowl and using a wooden spoon, tap the pomegrante hard to release the arils (seeds).  Repeat with the other half.
  3. Add the walnuts, parsley, tomatoes, cucumber, capsicum, onion and sumac to the bowl.
  4. Stir in the olive oil, lemon juice and pomegranate molasses, and toss to combine.  Season with salt, to taste, and serve immediately.