Recipes from our congregation

Race to 100 Winners

Recipe #100 submitted by
Ida Leonard
Most Recipes submitted by:
Marge Galton
Judy Squibb

Race to 100

More than 100 recipes in our collection. Browse through the Table of Contents, click on a recipe and get started - in the kitchen, on the BBQ or camping.

Click here if you have a recipe you'd like to add.

We are thankful for food in a world where many walk in hunger and for friends when many walk alone.

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Table of Contents

 

Flummies

1 cup flour
2 tsp baking powder
½ tsp salt
1/3 cup water (to pasty consistency)
margarine (for frying)

Non-traditional options:
1 tsp cinnamon
1/2 tsp brown sugar
½ cup raisins
OR
Berries
OR
1 tsp garlic
shredded cheese

Combine dry ingredients and add water. Stir. It should have a thick, pasty consistency. Use an extra tablespoon of water if the consistency isn't right. Melt margarine or butter in frying pan, Spoon batter into medium hot pan. Fry until golden on both sides. Butter or serve with hot brown sugar sauce.

Flummies are sometimes called 'Trapper's Bread" as it was a staple used by Labrador trappers as they tended their trap lines. It is similar to bannock. I prepare flummie mix (dry ingredients only) in bulk making sure there's a couple of cups of the mix in my emergency kit when hiking or travelling.

This is a great substitute for bagels. You can add whatever you like to Flummies. I usually add the cinnamon, sugar and raisins for morning meals and garlic and cheese as a substitute for garlic bread. 

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Dumplings

(Judy Squibb)

1 1/2 cup flour
3/4-1 cup milk
2 tsp baking powder
1/4 cup margarine

Rub butter and flour together until crumbly. Then add baking powder and stir. Add milk slowly to make a soft dough. Drop spoonfuls over soup or stew and cook with cover on for 15 minutes (not too high heat; just have soup bubbly. You don't want bottom to burn)

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Pancakes

(Kelly and Tony Tuck)

1 1/4 cups flour
1 tbsp sugar
3 tsp baking powder
1/2 tsp salt
1 beaten egg
1 cup milk
2 tbsp oil

Mix all dry ingredients together; combine eggs, milk and oil and add dry ingredients, stirring just until moistened.

Tip: You can add chocolate chips, blueberries etc to make even more delicious.

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Marjorie's Molasses Muffins

(Beulah Noseworthy)

3 cups flour
2 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup butter
1 cup sugar
1/2 cup molasses
2 eggs
1/2 cup milk
1 cup raisins

Sift together flour, baking powder, soda, salt and spices. Cream butter and sugar, add molasses and eggs. Beat well. Add flour mixture alternately with milk. add raisins. Bake in moderate oven, 350⁰ for 15 to 20 minutes.

This is an old family recipe that came from my sister, Marjorie Trickett. It is at least 50 to 55 years old and remains a favourite for me and my family.

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Buns

(Marge Gaulton)

4 cups flour
8 tsp baking powder
2/3 cup sugar
1/2 tsp salt
1/2 cup butter
2 eggs (well beaten)
1 cup milk

If desired - 1 cup coconut or raisins or chocolate chips

Sift flour, baking powder, sugar and salt in bowl and cut in or rub in butter. Beat eggs and milk together and add to flour mixture. Flatten dough to thickness required and cut out buns. Bake at 400F for 12 to 15 minutes.

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Nut Bread

(Elizabeth Bailey)

1 cup margarine
1 cup white sugar
3 large eggs
1 cup warm milk
2 tsp vanilla
3 cups flour
½ tsp salt
3 level tsp baking powder
1 ½ cups chopped walnuts

Preheat oven to 350°. Cream margarine and sugar, add eggs one at a time. Mix dry ingredients together with milk and flavouring. Fold in nuts last.

Bake 1 ½ hours at 350°, cover for first hour. Cool on rack before turning out of pan.

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Sunshine Muffins

(Marge Gaulton)

2 cups whole wheat flour
1 cup sugar
2 tsp baking soda
1 tbsp cinnamon
1/3 cup chopped dried apricots
1/3 cup sunflower seeds
1/3 cup chocolate chips
1/3 cups coconut
1 banana (mashed)
3 eggs
1 cup oil
2 tsp vanilla

Combine flour, sugar, baking soda and cinnamon and mix well. Stir in carrots, apricots, seeds, chocolate chips, coconut and banana. Beat together eggs, oil and vanilla. Stir into flour mixture. Spoon into greased muffin cups and bake at 375F for 15 to 20 minutes

TIP: Vary ingredients to suit taste. try substituting other seeds and/or grated apples instead of carrots.

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Banana Cranberry Muffins

(Judy Squibb)

4 bananas (over ripe is best)
3/4 cup sugar
2 eggs
1/2 cup melted butter
2 1/2 cups flour
1 tbsp baking powder
1 tsp baking soda
3/4 cup cranberries (cut in half)

Mash bananas; add sugar, eggs and melted butter and mix well. Combine flour, baking powder and soda and stir into banana mixture. Fold in cranberries just enough to moisten. Spoon into 12 muffin cups (use liners). Bake at 375F for 20 to 25 minutes

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Partridgeberry Muffins

(Elizabeth Bailey)

2 ½ cups flour
½ cup sugar
4 ½ tsp baking powder
½ tsp salt
2 cups frozen partridgeberries
1 ½ cups milk
¾ cup oil

Preheat oven to 325 – 350°. Mix together milk and oil, 2 beaten eggs. Add wet to dry.
Bake in greased pan 15 – 20 minutes. Loosen in pan, let cool 10 minutes before turning out.

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Tea Buns

(Judy Squibb)

3 cups flour
1/4 cup sugar
1/2 cup coconut
4 tsp baking powder
1/2 tsp cream of tartar (optional)
1 egg, beaten
1/2 cup raisins or dates
3/4 cup butter (1 1/2 squares)
3/4 - 1 cup milk

Combine dry ingredients; add raisins or dates (chopped); blend in butter. Combine egg and milk and add to dry ingredients. If too dry, add small amount of milk so that it sticks together. Roll into a ball; put on a floured surface and roll out 'til about 1 to 2 inches thick. Cut into buns. Place on greased baking sheet (2 inches apart). Bake 400F for 15 to 16 minutes

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Homemade Bread

(Marge Gaulton)

1 bread and roll mix
1/4 cup oil
6 cups flour
1 tbsp yeast (additional)
6 cups warm water
2 tbsp sugar
1 tsp salt

Mix yeast from bag of bread and roll mix plus 1 tbsp yeast in lukewarm water and sugar. Mix together with flour mixture and cover. Let rise and place in pans letting it rise again. Bake at 325F for 45 to 55 minutes until golden.

Makes 5 to 6 loaves.

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Grandmas’ Tea Buns

(Evelyn Parsons)

3 cups flour
4 teaspoons baking powder
½ cup sugar
1 cup margarine (or butter)

Sift dry ingredients together and rub in butter until mixture is crumbly. Mix in 1 cup of raisins. Combine 1 egg (beaten) and 1 cup of milk. Add to flour mixture. Pat out on board and cut out buns. Place on greased cookie sheet. Bake in 400 degree oven until light brown (about 15-20 minutes)

Source: Newfoundlander’s Favourite Recipes, United Church Women, First United Church, Mount Pearl

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Oatmeal Raisin Cookies

(Judy Squibb)

1/2 cup butter (room temperature)
1/2 cup sugar
2 eggs
1/2 tsp vanilla
1 cup flour
1 cup oatmeal
1 tsp baking powder
1 tsp baking soda
1 cup raisins (or chocolate chips)

Cream butter and sugar; add eggs and vanilla. Mix. In another bowl mix flour, oats, baking powder and baking soda. Add dry ingredients to creamed mixture; mix well. Stir in raisins. Drop by spoonful on to lightly greased baking sheet.
Bake at 350F for 12 - 15 minutes. (Makes about 36 cookies)

from: Homemakers Magazine

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Raisin Molasses Bread

(Marge Gaulton)

1 bag bread and roll mix
3 cup warm water
1 extra pk yeast
1 cup molasses (heated - just warm)
1 tsp cloves
1 tsp cinnamon
1 tsp allspice
1 egg
A little oil
Raisins

Mix bread ingredients (add more flour if needed). Cover and let rise; place in pans and let rise again. Bake at 325F for 45 to 55 minutes.

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Hot Cross Buns

Hot Cross Buns1/4 cup milk
1/3 cup sugar
3/4 tsp salt
1/3 cup oil
2 1/2 tbsp quick rising yeast
1/2 cup lukewarm water
3 eggs
4 cup flour (approx)
3/4 cup raisins or currants
1 egg white (unbeaten)
1 tsp cold water

White Frosting
1 cup icing sugar
1/2 tsp vanilla
2 tbsp hot water (combine and mix until smooth)

In large mixing bowl, scald milk, add sugar, salt and oil; cool to lukewarm; add warm water and sprinkle yeast stirring to dissolve; add eggs and 1 cup flour; beat with electric mixer at medium speed about 2 minutes (scrape bowl occasionally). Stir in raisins (or currants) and another cup of flour and mix; add remaining flour gradually until it makes a soft dough that is easy to handle. beat well. Place in a lightly greased bowl; turn dough over to grease top; cover and let rise until doubled (about 1 1/2 hours).

Punch down and turn onto lightly floured board. Roll or pat to 1/2 thickness; cut in rounds with 2 1/2" biscuit cutter; shape cutouts into buns. Place about 1 1/2" apart on greased baking sheets. Cover and let rise until doubled (about 1 hour).

With sharp knife cut a shallow cross on top of each bun. brush with unbeaten egg white mixed with cold water. Bake at 375 F for 15 minutes (or until golden). cool on racks. spoon white frosting in crosses. (Best served warm) Makes about 18 buns.

You can't make the buns like your grandmother or your great grandmother used to make but you can certainly give it a darned good try.

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Mandarin Tea Buns

Pearl George

4 cups flour
2 tbsp baking powder
2 eggs (beaten)
1 can mandarin oranges, drain (save juice)
1 cup raisins
1/2 cup sugar (opt)
1 cup butter

Mix flour, baking powder, and sugar well. Blend in butter; add beaten eggs and mix well. Add oranges, mix; add saved juice.
Roll out on floured dish into little balls. Bake at 350 for 30 minutes

TIP: To prevent burning, place a tray under cookie sheet.

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Deep Dark Chocolate Cake

(Judy Squibb)

1 3/4 cup flour
2 cups sugar
3/4 cup cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup milk
1/2 cup oil
2 tsp vanilla
1 cup boiling water

Coming dry ingredients in mixing bowl; add eggs, milk, oil and vanilla and beat about 2 minutes on medium speed; stir in boiling water (batter will be thin). Spread in greased pans. Bake at 350F

Baking times for pan sizes:
3 - 8"x8" - 30 to 35 minutes
2 - 9"x9" - 35 to 40 minutes
1 - 13"x9" - 45 - 55 minutes

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Frosting for Dark Chocolate Cake

1 cup sugar
1 cup butter
6 tbsp flour
4 tbsp hot water
6 tbsp milk
1 tsp vanilla
1 tsp lemon juice (or flavouring)

Mix frosting ingredients together, beating until creamy. Spread over cooled cake

I got this recipe from my sister, Donna, in Carbonear. It makes a very tasty birthday cake.

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Frosting

(Judy Squibb)

1 cup sugar
1 cup butter
6 tbsp flour
4 tbsp hot water
6 tbsp milk
1 tsp vanilla
1 tsp lemon juice (or flavouring)

Mix frosting ingredients together, beating until creamy. Spread over cooled cake

I got this recipe from my sister, Donna, in Carbonear. It makes a very tasty birthday cake.

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Sour Cream Blueberry Bundt Cake

(Judy Squibb)

2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups flour
1 1/2 tsp baking powder
1 1//2 cup blueberries
1 cup butter

Topping
1 cup chopped pecans
2 tbsp sugar
1 tsp cinnamon
1/2 tsp nutmeg

Preheat oven to 350F. Grease bundt pan. Cream butter and sugar well; add eggs one at a time, beating between each addition. Mix in sour cream and vanilla; stir flour with baking power and add it to creamed mixture Fold i berries.

In another bowl, combine topping ingredients.

Pour half the batter into pan; sprinkle with half topping ingredients; next add remaining batter, then remaining topping.

Bake 50- 60 minutes or until skewer or needle comes out clean when tested in centre of cake. Cool in pan 10 minutes; turn out onto rack to cool.

I found this recipe in 2003 Xmas Herald Cookbook and I make it often. Delicious!

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Carrot Cake

(Jackie and Ivan Sheppard)

2 cups white sugar
1 cup vegetable oil
4 eggs

Dry Ingredients
2 cups flour
2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon

1 tin crushed pineapple (including juice)
2 cups finely grated carrot
2 cups chopped walnuts

Beat sugar and oil; add eggs and beat well. Sift the dry ingredients and gradually blend in to the first mixture. Add carrots, pineapple and juice and walnuts and mix. Pour mixture into greased and floured pans (I use a tube pan).

Bake at 350⁰ for 50 to 60 minutes. Test to see if done. Remove from oven and let cool in pan for 10 minutes, then turn out on rack.

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Pineapple Fruit Cake

(Judy Squibb)

3 eggs
1 3/4 cup flour
1 cup coconut
2 tsp baking powder
1 can crushed pineapple
1 1/4 cup sugar
1/2 cup butter
1 lb raisins
1/2 lb cherries, chopped in half
2 tsp vanilla

Cream butter, sugar and eggs. Add coconut and pineapple juice (from crushed pineapple). Add flour, baking powder, vanilla and pineapple. Mix well. Fold in cherries and raisins. Pour into greased pan.

Bake at 300 F for 1 to 1 1/2 hours or until done in middle.

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Icing for Carrot Cake

(Jackie and Ivan Sheppard)

8 oz cream cheese
2 tbsp butter
2 tbsp shortening
1 cup icing sugar
1 tsp vanilla

Add all ingredients to a deep bowl and beat well.

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Blueberry Coffee Cake

(Judy Squibb)

Bottom
2 cups flour
3 tsp baking powder
3/4 cup sugar
1/4 cup butter
1 egg
1 tsp vanilla
3/4 cup milk
2 tbsp sugar
2 tsp grated lemon rind

Topping
1/2 cup flour
1/4 cup brown sugar
1/4 cup butter

Mix flour and baking powder. In separate bowl, cream sugar amd butter; add egg and vanilla and mix well. Add milk and beat again. Add dry ingredients all at once and mix just enough to blend it together. Spread 1/2 the batter in 8"x8" greased pan; spread berries over batter and top with remaining batter. For topping, mix flour and sugar and cut in butter until crumbly. Spread topping over the bottom layer (pat lightly).

Bake at 375F 35 to 40 minutes.

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Apple Pie (No Crust)

(Marge Gaulton)

1/2 cup butter
1/2 cup sugar
1 egg
3/4 cup flour
1 tsp baking powder
4 or 5 applies peeled & diced
1/4 cup milk

Topping
1/3 cup brown sugar
1 tbsp cinnamon

Cream butter and sugar; add egg. Stir in flour, baking powder and milk. Stir in apple last. Place in greased pie plate or square dish. Top with brown sugar and cinnamon. Bake at 350F for 1/2 hour.

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Must Bake Carrot Cake

(Ada Hopkins)

1 1/2 cups flour
1/4 cup ground flax or chia seeds
1 tbsp cinnamon
2 tsp baking soda
1 tsp baking powder
1/2 tsp nutmeg and ginger
1/2 tsp salt
1 cup pure pumpkin (not pie filling)
1 cup buttermilk
1/4 cup vegetable oil
3 eggs
1 tsp vanilla
2 cups grated carrots
1/2 cup chopped walnuts
1/2 cup sweetened coconut

Preheat oven to 350F. Spray 2 9: round cake pans with cooking oil. Mix all ingredients.and pour evenly into pans. Bake fr 30 minutes; cool for 10 minutes on a rack.

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Frosting for Must Bake Carrot Cake

(Ada Hopkins)

1 1/2 pks light cream cheese
1/4 cup butter
1 1/2 cups icing sugar
1 tsp grated orange peel

Cream cheese and butter; add icing sugar and peel. Frost cake (be sure cake is cool)

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Apple Cake

(Judy Squibb)

Cake Batter
1 1/3 cup flour
3/4 cup white sugar
3 tsp baking powder
1/4 cup butter
1 egg
3/4 cup milk

Apple Filling
3 to 4 cups sliced apples
1/3 cup brown sugar
1 tsp cinnamon

Mix dry ingredients and cut in butter; in another bowl mix milk and egg (beat with fork); add liquid to dry ingredients, mixing until just moistened; set aside. Mix ingredients for apple filling.

Spread 1/2 batter in 8" square pan (greased); cover with 1/2 apple mixture; top with rest of batter. Spread remaining apple filling on top. Bake 45 minutes on 350F (until set in middle - not doughy)

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Carrot Cake

Sydney Rice
Little Island Baker Original Recipe

Ingredients:
2 eggs
1 cup brown sugar
1 tsp cinnamon
1/2 cup butter
1 tsp baking powder
1 cup shredded carrot
1 cup flour

Directions:
Preheat oven to 350. In a bowl, combine eggs, and sugar. Add the butter, cinnamon and baking powder. Combine fully, then add the shredded carrots. Add the Flour.

Grease and flour a 8x4" loaf pan. Bake for 25 to 30 minutes. The loaf should spring back to the touch. Let cool.

Rice, Little Island BakerMount Pearl, NL

Little Island Baker was created by Sydney Rice in 2016. What started as a hobby has blossomed into a small business. Sydney has a passion for creating beautiful cakes, healthy recipes and incorporating local produce into as many recipes as possible. Enjoy the recipes! Checkout their Facebook Page to place an order.

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East Coast Coffee Cake

(Sydney Rice)
Little Island Baker Original Recipe
East Coast Coffee Cake
Ingredients:

(Filling)
2 cups of strongly brewed "east coast roast" jumping bean coffee
2 eggs
1 cup butter
1 cup brown sugar
1 tsp cinnamon
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
3 cups flour
1 cup of walnuts

(Crumble)
1/2 cup butter (cold)
1 cup brown sugar
1 tsp cinnamon

Directions:
Preheat oven to 400. Combine cooled coffee, butter, sugar, and eggs. Mix well. Add cinnamon, baking powder, baking soda and vanilla. Sift flour and add to the batter one cup at a time. Set aside.

In a seperate bowl prepare your crumble.

Lightly flour a Bundt pan, and add half the batter to the pan. Add half the crumble and half the walnuts on top of this layer. Add the rest of the batter on top. Sprinkle walnuts and crumble mixture on top. Bake at 400 for 35-40 minutes.

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Cranberry Orange Loaf

(Judy Squibb)

2 cups flour
1 cup fresh or frozen cranberries (coarsely chopped)
3/4 cup white sugar
1/2 cup walnuts (coarsely chopped
2 1/2 tsp baking powder
1/4 tsp salt
1 egg slightly beaten
1 tsp grated orange peel
2/3 cup orange juice
1/2 cup Mayonnaise

Grease 9x4" loaf pan. Preheat oven to 350F(180 C). In large bowl, combine flour, cranberries, sugar, walnuts, baking powder and salt. In small bowl, beat egg, orange peel, orange juice and mayonnaise until smooth. Stir in flour mixture just until moistened (batter will be stiff). Spoon into pan.

Bake for 60 to 70 minutes. Cake is done when toothpick inserted in centre comes out clean. Cool on rack 10 minutes; remove from pan; cool completely on rack. Makes 1 loaf (12 servings)

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Healthy Avocado Brownie Cake

Sydney Rice
Little Island Baker Original Recipe
Finally a chocolate recipe you can feel good about! These “brownies” bake like a dense cake, but are absolutely delicious. Don’t believe me? Give them a try! I guarantee you’ll be baking a double batch next time!

Rice, Healthy Avocado Brownie Cake

Ingredients:
2 eggs
2 avocados, ripe and pitted
1/2 cup of White Sugar
1 tsp Baking Soda
1/2 cup of flour
1/2 cup of cocoa powder
1/4 cup dark chocolate, melted.
1 TSP Vanilla
1/2 TSP salt
3 TBSP Skim Milk

Directions:
Preheat oven to 350. Combine ingredients in a food processor and pulse until smooth
Line a 8x8 pan with parchment paper and pour batter into pan. Top with chocolate chips or nuts.
Bake for 30 minutes.

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Cheese Krispies

(Dorothy Latreille)

1 cup Margarine
1 Pkg. Imperial Cheese
¼ tsp cayenne pepper or a little more
¼ tsp Worcestershire Sauce
1 ½ cup flour
4 cups Rice Krispies

Cream, cheese and margarine. Add remaining ingredients except flour and the Rice Krispies. Add flour, then the Rice Krispies- mix well, use your hands. Roll into small balls, place on parchment covered cookie sheet, press with fork to flatten. (dip fork in water- so they won’t stick).

Bake @ 350° for 15-20 Minutes

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Shortbread

(Elizabeth Bailey)

½ lb margarine
½ cup icing sugar
1 egg yolk
2 cups flour
½ tsp vanilla

Preheat oven to 300°

Cream all together. Roll out and cut in various shapes with cutters. Dot with ½ cherry. Bake in 300° oven for 15 – 20 minutes or until just brown around edges. DO NOT BROWN THEM.

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Lemon Squares

1 cup flour
1/2 cup margarine
1/4 cup icing sugar
2 eggs
1 cup white sugar
1/2 tsp baking powder
1/4 tsp salt
2 tsp grated lemon peel (optional)
2 tbsp lemon juice

Heat oven to 350F Mix flour marine and icing sugar. Press in ungreased square pan (8x8x2or 9x9x2") building up slightly higher around edges. Bake 20 minutes.

Beat remaining ingredients until light and fluffy (3 minutes). Pour over hot crust. Bake about 25 minutes (until no indentation remains when touched lightly). Cool; cut into squares.

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Snowballs (Chocolate Bonbons)

(Evelyn Parsons)

½ cup cocoa
1 ¼ cups of water
1 cup sugar

Mix and boil for 5 minutes on low to medium heat.

Cool and add 2 cups of graham wafer crumbs and 1 cup of coconut. Roll in balls and then in coconut. If a little too soft for rolling, add more crumbs and/or coconut.

Source: Newfoundlander’s Favourite Recipes, United Church Women, First United Church, Mount Pearl

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Chocolate Rainbow Cookies

(Evelyn Parsons)

1 egg beaten
Add ¾ cup icing sugar and
1/3 cup cocoa mixed

Then add ½ cup coconut and 2 cups coloured small marshmallows. You can add ¾ cup nuts if you wish.

Mix all together well. Turn out on waxed paper and roll in coconut; then roll tightly in waxed paper. Seal ends and place in fridge to set. Slice as needed.

Source: Home Cooking Secrets of Mount Pearl, Mount Pearl Minor Hockey Moms Association

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Partridgeberry Squares

(Evelyn Parsons)

2 cups rolled oats
1 ¾ cups flour
¾ cup butter (or margarine)
¼ teaspoon baking soda
½ cup brown sugar
Partridgeberry jam

Combine all ingredients except jam. Work in butter until mixture is fine crumbs. Spread half in 9x9 inch pan. Spread jam over first layer. Put remaining mixture on top. Bake at 375 degrees for 45 minutes

Source: Newfoundlander’s Favourite Recipes, United Church Women, First United Church, Mount Pearl

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Gingerbread

(Judy Squibb)

1 3/4 cups flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1 1/2 tsp ginger
1/2 tsp cinnamon
1/4 tsp cloves
1/2 cup shortening (or butter)
1/2 cup brown sugar
3/4 cup molasses
2/ eggs
1/2 cup boiling water
raisins

Mix together flour, baking powder, baking soda and spices. Cream shortening (or butter) with sugar and molasses; add eggs and beat again. Add dry ingredients gradually while mixing; add boiling water and stir to blend into a smooth batter; fold in raisins. Spread in greased pan. Bake 350F 40 to 45 minutes

This is an old family recipe my Mom made for many years!

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Apricot Newtons

(Judy Squibb)

1/2 cup unsalted butter
4 oz cream cheese
3/4 cup white sugar
2. cups flour
1/2 tsp baking powder
1 cup dried apricots
3 tbsp corn syrup

In large bowl, cream butter and cream cheese with sugar. Sift flour with baking powder and add to creamed mixture. Chill dough for 4 hours or until firm. While dough is chilling, prepare filling: in a saucepan, cover apricots with water and simmer until soft. Puree apricots, add corn syrup and continue cooking until it thickens into a jam; let cool.

Preheat oven to 350 F; grease and flour cookie sheet. Divide dough into 3 portions. While rolling one portion, keep remainder chilled. Roll dough on floured board into a 6x10" rectangle. Spread 1/3 of filling down length of rectangle just to left of center. Using a pastry brush, moisten 1/2" of right edge with water. Lift left edge of dough over filling. Lift right edge to overlap dough. Press gently to seal. Pinch ends closed. Repeat with remaining dough and filling.

Using a broad spatula, transfer to cookie sheet, seam side down. Bake 20 to 25 minutes until golden. Let cool for 5 minutes on cookie sheet. Then trim irregular ends. Cut into 1 1/2" bars.Transfer to wire rack to cool completely.

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Christmas Shortbread

(Marge Gaulton)

Base
1/2 cup butter
1 cup rolled oats
1 cup flour
1 tsp baking soda
1 cup brown sugar

Mix together and press into 9x9 pan (greased)

Topping
1 can condensed milk
1/4 cup raisins
2/3 cup chopped cherries
1 1/2 cup coconut
1/3 cup chocolate chips

Mix together and spread on top of base. Bake at 325F for 25 minutes
Christmas Shortbread

 

Holiday Truffles

(Marge Gaulton)

1/2 cup chopped apricots
1/2 cup chopped prunes
1/2 cup chopped golden raisins
1/4 cup chopped dates
1 tbsp honey
1 tbsp cocoa

Place all ingredients, except cocoa, in food processor and process until a paste forms. Shape into balls, cover and refridgate 1 hour. Roll in cocoa and store tightly covered. Makes about 20.

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Jam Jams (yum yum)

(Dorothy Melendy)

1 cup brown sugar
6 tbsp molasses
1 cup butter
2 eggs
pinch salt
2 tsp vanilla
2 tsp baking soda
4 cups flour
Jam

Cream butter, sugar and eggs; add vanilla, salt, flour and baking soda. After adding flour ingredients, mix with your hands. Roll out dough and cut in your favourite shapes. Bake at 350 for 10 minutes. Stick together with jam while still warm.

 

Cherry Blossoms

(Marge Gaulton)

First Step
1/4 cup margarine
1 can sweetened milk
1 pk semi sweet chocolate chips

Melt. Stir until chocolate chips are melted. Remove from heat.

Second Step: Add
1 1/2 cup graham crumbs
1 1/2 cup coconut
1 1/2 cup finely crushed peanuts

Let mixture cool enough to handle. Roll into balls and put Maraschino cherry in each ball. Refrigerate over nite.

Third Step: Melt together
1 1/2 pk semi sweet chocolate chips
1 1/2 tbsp oil

Roll chilled balls in chocolate mixture and drop on waxed paaer. Refrigerate until set. Cut balls in half.
(Freezes well)

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Clusters

(Marge Gaulton)

1 pk (2 cups) chocolate chips
1/2 cup raisins
1/2 cup cranberries
1 cup sliced almonds

Melt chocolate chips. Stir in remaining ingredients. Line cook sheet with wax paper and drop by spoon. Put in Fridge

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Peanut Butter Cups

(Marge Gaulton)

1 cup peanut butter
1 tbsp butter
1/4 cup brown sugar
1/2 cup icing sugar
1 tsp vanilla
1 pk milk chocolate chips
4 tbsp shortening

Melt chocolate chips and shortening.  Mix peanut butter, sugar, butter, icing sugar and vanilla together. Roll in small balls and place in small paper cup liners. Put a little on bottom and cover with chocolate. Lay on cook sheet and place in freezer.

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Best Brownies

(Susan Melendy Stark)

1/2 cup melted butter
1 cup sugar
1 tsp vanilla
2 eggs
1/2 cup flour
1/3 cup cocoa
1/4 tsp baking powder
1/4 tsp salt
1/2 cup chopped nuts

Blend butter, sugar and vanilla in large bowl. Add eggs and beat well with spoon. Combine flour, baking powder and salt. Gradually blend into the mixture. Stir in nuts. Spread in greased 9 inch square pan. Bake at 350 for 20 to 25 minutes.

These are the BEST Brownies I've ever tasted!

 

Best Brownie Frosting

(Susan Melendy Stark)

3 tbsp softened butter
3 tbsp cocoa
1 tbsp honey or corn syrup
1/2 tsp Vanilla
1 cup icing sugar
1 or 2 tbsp milk

Cream butter, cocoa, honey and vanilla in small mixing bowl. Add icing sugar and milk, beat to spreadable consistency. Makes 1 cup frosting.

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Hay Stacks

(Marge Gaulton)

4 Toffee bars
1 cup sweet milk
1/4 cup butter
1 pk large marshmallows
Rice Krispies or Special K

Melt first 3 ingredients. and keep hot while dipping (I melt over hot water). Cut marshmallows in half and dip in melted mixture. Roll in Rice Krispies or Special K

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Unbaked Butterscotch Squares

(Judy Squibb)

1st Layer
1/4 cup butter
1/2 cup butterscotch chips
1 tsp vanilla
1 egg
1/4 cup chopped nuts
1 cup coconut
2 cups graham crumbs

2nd layer
2 tbsp soft butter
1 cup icing sugar
1 tbsp custard powder
1/2 tsp vanilla
1 1/2 tbsp milk

1st layer: Melt butter and chips in top of double boiler; cool slightly. Add vanilla, egg, coconut, nuts and graham crumbs. Mix together well. Press into lightly buttered 8" square pan.

2nd layer: Mix second layer together well; spread over 1st layer. Chill in fridge (2 to 3 hours). Cut into squares. Enjoy!

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Molasses Kisses

1/2 cup brown sugar
1 cup white sugar
3/4 cup milk
1/2 cup butter
1/2 tsp salt
1/8 tsp cream of tartar
3/4 cup fancy molasses
3/4 cup corn syrup
1/2 tsp vanilla
1/2 tsp soda

Mix sugars, molasses, milk, corn syrup and butter in saucepan. Cook over medium heat to soft crack stage (260 - 280 degrees), stirring occasionally to prevent sticking. Remove from heat and stir in remaining ingredients. Cool slightly and pour over a buttered platter. Fold edges into centre until candy can be handled. Grease palms of hands with butter; take a ball of candy and stretch and pull for several minutes. When light in color, twist into lengths and cut into pieces.

Wrap separately in waxed paper or plastic film. Makes 60 kisses.

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Peanut Butter Cookies

(Judy Squibb)

1 cup Smooth Peanut Butter
1/2 cup sugar
1 egg

Preheat oven to 325F. Mix peanut butter, sugar and egg with spoon in medium bowl. Roll mixture into 24 balls; place on cookie sheet. Flatten with fork.

Bake 20 or until lightly brown (do not over bake. Cool 5 minute; transfer to plate with spatula)

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Striped Delight

(Judy Squibb)

30 Oreo Cookies
6 tbsp butter, melted
1 pk cream cheese
1/4 cup sugar
2 tbsp cold milk
1 tub Cool Whip
3 1/4 cups cold milk
2 pk Chocolate Instant Pudding

Process cookies in food processor until fine crumbs. Transfer to medium bowl; add butter; mix well. Press firmly on bottom of 13x9" dish. Refrigerate 10 minutes.

Beat cream cheese, sugar and 2 tbsp milk in separate bowl (use wire whisk) until well blended. Stir in 1 1/4 cups of whipped topping (thaw first at room temperature)). Spread over crust.

Pour 3 1/4 cups milk in large bowl; add pudding mixes and beat (with wire whisk) 2 minutes or until well blended. Spoon evenly over cream cheese layer. Let stand 5 minutes or until thickened. Spead remaining whipped topping over pudding layer. Refrigerate at least 4 hours.

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Nanaimo Bars

(Joan Winsor)

Bottom Layer
1/2 cup butter or margarine
1/4 cup sugar
5 tbsp cocoa
1 egg (beaten)
1 3/4 cups graham cracker crumbs
3/4 cup coconut (fine or medium)
1/2 cup walnuts (finely chopped)

Second Layer
1/2 cup butter or margarine
3 tbsp milk
2 tbsp vanilla custard powder
2 cups icing sugar

Third Layer
2/3 cup chocolate chips
OR (4 squares semisweet chocolate
2 tbsp butter or margarine

Bottom Layer: Melt first 3 ingredients in top of double boiler or in heavy saucepan. Add beaten egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut and nuts. Press firmly in ungreased 9x9" pan.

Second Layer: Cream butter, milk, custard powder and icing sugar together well. Beat until light. Spread over bottom layer

Third Layer: Melt chips and butter over low heat. Cool. When cool but still runny, spread over second layer. Chill in refrigerator. Use sharp knife to cut into 36 squares.

Everybody loves these cookies! It's Rev. Ian's FAVOURITE. The original recipe was found in a Company's Coming cookbook.

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Coconut Balls

(Judy Squibb)

4 cups coconut (unsweetened)
2 cups icing sugar
1/2 cup butter
1 tin cream
8 oz chocolate chips
1 square parowax

Mix first four ingredients until well blended. Form into balls. Chill. Melt chocolate chips and parawax in double boiler. Roll chilled balls in chocolate mixture. Keep in fridge.

Tip: If chocolate doesn't harden when you dip in hot chocolate mixture, add another small piece of parowax (not a full square). It gets easier each time you make these. Believe me! It's worth the trouble.

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Triple Layer Bars

(Judy Squibb)

1/2 cup margarine
1 1/2 cups graham wafer crumbs
1 200g pk flaked coconut
1 can condensed milk
1 350g pk chocolate chips
1/2 cup peanut butter

Pre-heat oven to 350F and grease a baking dish. Melt butter in baking dish in oven; sprinkle crumbs over butter and mix together. Press in dish. Top evenly with coconut and pour condensed milk over top. Bake 25 minutes.

Melt chocolate chips and peanut putter and mix together. Spread evenly over the baked layer. Cool 30 minutes, then chill. Cut into bars.

YUM!

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Moose Farts

(Glenys Harris)

1 can (14 oz) sweetened condensed milk
1/4 cup melted butter
1 tsp vanilla
1 1/2 cups coconut
1 1/2 cups graham cracker crumbs
1 1/2 cups chocolate chips
additional graham crumbs for rolling cookie balls

Melt butter and combine it with condensed milk and vanilla until well blended. Add graham crumbs, coconut and chocolate chips. Mix well. Refrigerate for an hour or so before rolling mixture into 1 1/4" balls (keep on smallish side as these are rich). Roll balls in additional graham crumbs and chill until firm. Refrigerate in a sealed container.

Original recipe came from www.rockrecipes.com

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Skor Bars

(Marge Gaulton)

1 box crushed Ritz crackers
1 pk Skor chips
Sweetened Milk

Put in 9x9 pan and bake at 350F for 15 minutes.

Topping
4 Aero Bars
2 tbsp oil

Melt bars with oil and pour over first mixture. Cut in squares when cool

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Cinnamon Pinwheels

(Guy and Deb Courage)

1 cup flour
2 tsp baking powder
1/2 tsp salt
1/4 cup shortening
1/2 cup milk
1/4 cup brown sugar
1 tbsp melted butter

Heat oven to 425F. Sift together first 3 ingredients. With a pastry blender or fork cut in finely the 1/4 cup shortening. Add milk. Lift with a fork to make a soft dough. Turn dough on a lightly floured surface and kneed gently 8 to 10 times. Roll out dough into a square. Spread with melted butter and sprinkle with a mixture of cinnamon and brown sugar. Roll up like a jelly roll sealing edge. Cut into 1" thick slices. Place close together on greased baking sheet. Bake 10 to 15 minutes until golden brown. Makes about 10 pinwheels.

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Strawberry Crepes

1 1/2 cups flour
1 tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
2 eggs
2 tbsp melted margarine
1/2 tsp  vanilla

Filling
1/2 cup chilled whipping cream
1/4 cup icing sugar
3/4 cup fresh strawberries

Mix flour sugar, baking powder and salt. Stir in remaining ingredients and beat with mixer until smooth.  Lightly butter a 6 to 8 inch skillet; heat over medium heat until bubbly.  Pour 1/4 cup of batter into skillet rotating skillet until batter is spread over bottom. Cook until slightly brown; flip and do the same for the other side. Stack crepes separating with waxed paper between each (keep covered).

For the filling, beat whipping cream and icing sugar until stiff.  Fold in strawberries. Spoon about 2 tablespoons of strawberry mixture on to each crepe; roll up. Place crepes seam side down on dessert plates. Dust with icing sugar or add a dollop of whipped cream on top.

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Caramel Custard

(Mildred Vairinhos)

1/2 cup sugar (to make caramel)
5 eggs
1/2 cup sugar
1/4 tsp salt
1 tsp vanilla
3 1/2 cups milk

Preheat oven to 350F. Sprinkle sugar over the bottom of a saucepan; continually stir sugar as it melts to a golden syrup. Immediately, pour syrup into a 6 cup metal mold, tilting mold to coat bottom and sides. Let cool.

In a large bowl, use a whisk to beat sugar, sale and vanilla to mix well. Gradually add the milk, beating until smooth (not frothy). Place prepared mold into a baking pan containing about 1 inch of hot water. Remove 1 cup egg mixture. Pour rest of the mixture into to mold and place in oven. Carefully pour the remaining mixture into mold (mold will be filled). Bake for 1 hour and 15 minutes or until knife inserted in custard comes out clean. Cool and unmold into a dish with high sides.

This baked custard is popular in many countries. In France they call it Creme Caramel; in Portugal, Pudim Flan or just Pudim; and in Spain they just use the word Flan.

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Cherry Cheesecake

1 1/2 cup graham cracker crumbs
1 tbsp sugar
1/4 cup melted butter
1 envelope unflavoured gelatin
1/4 cup cold water
1/4 cup milk
1 (8 oz) pk cream cheese
1/2 cup icing sugar
2 tsp grated lemon peel
2 envelopes dessert topping mix
1 can cherry pie filling

Mix cracker crumbs, sugar and melted butter. Press into 8" spring-form pan. Line sides with wax paper.

Soften gelatin in water; heat milk, stir in gelatin and heat until gelatin melts. set aside.
Beat cream cheese with icing sugar until smooth. add gelatin and lemon peel and beat until blended.
Prepare topping mix according to package directions. Fold into the cream cheese mixture. Pour filling into the pan and refrigerate until firm. Gently spread cheery pie filling on top and refrigerate until serving time (overnight if possible).

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Chocolate Mug Cake

(Ida Leonard)

1/4 cup + 1 tbsp flour
2 tbsp dark coca powder
1/4 tsp baking powder
3 tbsp brown sugar
1/4 cup milk
2 tbsp whipping cream

Sift all dry ingredients together; add milk and cream; stir well and place in a mug in the microwave for 70 seconds. Top with whipped cream or ice cream.

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Ribbon Dessert

(Kelly and Tony Tuck)

1 pk chocolate mousse
1 pk vanilla mousse
1 pk chocolate wafers
Cool Whip

Prepare chocolate and vanilla mousse as directed. Alternate layers of wafers and chocolate mousse and wafers and vanilla mouse until finished. Top with cool whip and crumbs from chocolate wafers. Place in refrigerator overnight.

Double the recipe for large bowl.  This is Emily and Mitchell's favourite dessert.

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Bread Pudding

4 slices bread
2 tbsp margarine or butter
1/3 cup packed brown sugar
1/2 tsp cinnamon
1/3 cup raisins
3 eggs (slightly beaten)
1/3 cup sugar
1 tsp vanilla
dash salt
2 1/2 cup scalded milk

Heat oven to 350. Toast bread slightly, spread with margarine; sprinkle with brown sugar and cinnamon. Cut each slice into 4 pieces. Arrange pieces sugared sides up in buttered 1 1/2 qt casserole; sprinkle with raisins. Mix eggs, white sugar, vanilla and salt; slowly stir in milk. Pour over bread.

Place casserole in square pan (9x9x2") on oven rack; pour hot water (1 inch deep) into pan. Bake 65 to 70 minutes. Serve warm or cool

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Philadelphia New York Cheesecake Squares

(Judy Squibb)

1 1/4 cups Graham crumbs
1/4 cup melted butter
4 pks (8 oz) cream cheese (softened)
1 cup sugar
3 tbsp flour
1 tbsp vanilla
1 cup sour cream
4 eggs
1 can Cherry pie filling

Preheat oven to 325F; line 13x9" baking pan with foil (ends of foil should extend over the sides of pan). Mix crumbs and butter and press mixture firmly into pan. Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium until well blended. Add sour cream, mix well. Add eggs one at a time mixing on low speed after each addition (just until blended). Pour over crust.

Bake 40 to 45 minutes or until centre is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Remove cheesecake using foil as handles. Top with pie filling before serving.

Original Source: Best Sweet Treats, What's Cooking 2007

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Trifle

1 sponge or pound cake
1 can crushed pineapple (drained)
1 can sliced peaches (drained)
1 pk vanilla pudding
1 pk raspberry jelly
1 pk lime jelly
1 small tub Whipped Cream

Make pudding according to directions and set aside. Break cake into small pieces and spread over bottom of large glass bowl. Cover with pineapple. Mix jellies according to package directions and allow to partially set. Gently spoon raspberry jelly over pineapple. Spread peach slices over first layer of jelly. Spread pudding evenly over peaches. Gently spread lime jelly. Top with whipped cream. Keep in cool place until ready to serve.

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Pineapple Chifton

(Marge Gaulton)

14 oz crushed pineapple (drained)
2 pks vanilla mousse
Chocolate wafers or Oreo cookies
Dream Whip (or Nutri Whip)
wafer crumbs or crushed nuts

Drain pineapple; mix vanilla mousse (whip and chill) as directed but use pineapple juice instead of water. Fold in pineapple. Layer pineapple mousse with wafers or cookies (starting with wafers and ending with mousse. Cover with Dream Whip or Nutri Whip and sprinkle with wafer crumbs or crushed nuts

Note: Can buy light mousse, light nutri whip, and fruit in its own juice to make a lighter dessert.

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Blueberry Cake with Custard Sauce

(Bert King)

1/2 cup butter or margarine
1/2 cup sugar
2 eggs
2 cups four
3 tsp baking powder
1/4 tsp salt
1/2 or 2/3 cup milk
1 cup blueberries

Cream butter, sugar, eggs, and vanilla. Add flour, baking powder, and salt and mix well. Add milk and mix well. Add berries and fold in. (Dust berries with flour; if frozen do not thaw). Bake at 350.  Serve with Custard Sauce

Top off your Jiggs Dinner with this Blueberry Cake Recipe!

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Custard Sauce

(Bert King)

1 1/2 cups fresh milk
2 tsp butter
4 tsp custard powder
1 1/2 tbsp sugar (your taste)
1 tsp vanilla
dash cinnamon

Bring milk to slow boil; add sugar (to your taste); mix custard powder and add to milk mixture. Add vanilla and cinnamon. Gently boil until to your preferred thickness.

Serve this sauce over hot blueberry cake. Perfect after your Jiggs Dinner

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Florida Frozen Dessert

(Edna Swain)

1 20 oz can crushed pineapple
2 cans mandarin oranges
1 tin condensed milk
1 large Cool Whip
1/2 cup lemon juice
Graham Wafer crust (see below)

Drain pineapple and oranges well. Put some oranges aside for decoration. Whip the pineapple and oranges with mixer.
Mix together lemon juice and milk; add whipped pineapple and oranges. Add Cool Whip; Spread on top of Graham Wafer crust. Spread reserved orange pieces on top for decoration.


 

Graham Wafer Crust

(Edna Swain)

1 cup Graham Wafer crumbs
1/3 cup melted margarine

Mix crumbs and butter; press in baking pan and bake for 8 minutes at 350. Cool.

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Poached Pears with Chocolate Sauce

(Marge Gaulton)

2/3 cup fresh orange juice
2 tsp grated orange rind
1/2 cup firmly packed brown sugar
1/4 cup butter
1/2 cup water
6 whole ripe Bartlett Pears
4 sq Bakers semi sweet chocolate chopped
1 cup whipping cream
1 tbsp butter

Mix first 5 ingredients in a large shallow dish. Heat to dissolve sugar. Place pears in pan, simmer (covered) over low heat 15 to 20 minutes or until tender, turning several times. Remove pears from pan. Bring remaining to a boil over high heat and continue boiling until thickened and dissolved. Microwave chocolate, cream and butter for 2 minutes. Stir until completely melted.

To serve, stand pears in individual serving plates, spoon orange sauce over pears. Glaze with chocolate sauce. Makes 6 servings.

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Gingerbread

(Marge Gaulton)

1 cup oil
1 cup molasses
1 cup sugar
3 eggs (beaten)
2 cups flour
1 tsp ginger, cloves, cinnamon
1 cup boiling water
2 tsp baking soda

Stir together oil, molasses and sugar. Add flour and spices. Add boiling water with baking soda.

Grease and flour tube pan and bake at 350F for 45 minutes.

NOTE: I sometimes do a rum/lemon sauce and pour over slices for a dessert. We often use this when catering to big meals.

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Lemon Sauce

(Marge Gaulton)

3 tbsp flour
1/2 cup sugar
1/4 tsp salt
1 1/4 boiling water
2 tbsp margarine
1 tbsp grated lemon rind
1/4 cup lemon juice

Combine flour, sugar and salt in saucepan and gratually add boiling water. Cook over mediume heat, stirring constantly, until thickened. Remove from heat and blend in remaining ingredients. Serve hot on steamed or baked puddings. Makes 1 1/2 cups

Great with Partridge Pudding

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Rum Sauce

(Marge Gaulton)

1/4 cup soft margarine
1 cup lightly packed brown sugar
2 cups hot water
2 tbsp custard powder
1/2 cup rum

Blend margarine and brown sugar in saucepan. Over medium heat, gradually stir in hot water and custard powder. Stir until thickened. Stir in rum. Remove from heat and serve over hot steamed or baked puddings.

TIP: You can use substitute the rum with vanilla, strawberry or any flavouring of choice.

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Smokey Cottage Cheese Dip

1 cup creamed cottage cheese
3 oz cream cheese
2 tbsp milk
1 tsp minced onion
1/2 tsp liquid smoke
1/4 tsp garlic
pinch of salt
1/2 cup minced olives

Mix the two cheeses with milk and beat well. Add remaining ingredients and blend.

So quick and easy. Makes about 1 1/2 cups. Serve as a veggie dip (great with carrots, celery, cucumber and cauliflower.

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Easiest Ever Marmalade

(Linda Whalen)

3 small oranges
1 lemon
1 small grapefruit
1 can (19 oz) crushed pineapple (in its own juice)
6 cups sugar
1/2 cup chopped maraschino cherries

Fill boiling water canner with water. Place 7 clean half Pint (250 ml) mason jars in canner. Cover, bring water to a boil; boil at least 10 minutes to sterilize jars.

Wash and coarsely chop oranges, lemons and grapefruit, removing seeds. Use food processor, chop fruit until finely minced.
Place fruit, including pineapple and sugar in a large stainless steel or enamel saucepan. Bring to boil, stirring until sugar dissolves. Boil gently, stirring frequently to prevent sticking, until mixture reaches gel stage (about 25 minutes). Stir in cherries during last 5 minutes.

Place Snap lids in boiling water; boil 5 minutes to soften sealing compound.

Remove marmalade from heat; skim foam using a metal spoon. Ladle marmalade into mason jars to within 1/4 inch of top rim thread space. Remove air bubbles by sliding a rubber spatula between glass and food; readjust headspace to 1/4 inc. Wipe jar rim moving any stickiness. Center Snap Lid on jars; apply screw band just until fingertip tight. Place jars in canner.

Cover canner; return water to a boil; process 5 minutes. Remove jars. Cool 24 hours. Be sure to check jar seals. Remove screw bans; wipe jars, label and store in a cool dark place

NOTE:  This recipe is from the Bernardin Guide to Home Preserving

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Green Tomato Pickles


(Byron Button)

4 quarts green tomatoes (sliced)
1 quart onionn (sliced)
1 cup pickling salt (divided)
2 lbs light brown sugar
6 cups vinegar (5% acidity)
2 sm red chile peppers
1/3 cup mustard seeds
1/4 cup celery seeds
1 tsp ground black pepper
1 tbsp whole allspice
2 tsp whole cloves

Place tomatoes and onion in separate bowls. Sprinkle 3/4 cup salt over tomatoes and 1/4 cup salt over onions. Stir both mixtures. Cover the bowls and let stand at room temperature for 4 to 6 hours.

Place tomatoes in a cheesecloth bag and gently squeeze to remove excess juice. Repeat the same procedure for the onions. Discard the salt liquid.

Combine tomatoes, onion, sugar vinegar, chile peppers, mustard and celery seeds, and peper in a large saucepan. Tie allspice and cloves in a small cheesecloth bag add tomato/onion mixture and bring to a boil. Reduce heat to low and simmer, uncovered for 20 minutes until veggies are tender. Pour hot mixture into hot sterilized pint jar (with 1 piece of chile pepper in each - cut if necessary). Be sure to leave 1/2 inch headspace and wipe jar rims.
Cover with jar lids and screw on ring bands and process in a boiling water bath for 10 minutes. Store in a cool dark place. Once opened store in refrigerator.

Original Source: The Spruce Eats

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Little Pizzas

bread slices
tomato sauce
oregano
shredded mozzarella or cheddar
salad oil
Parmesan cheese

Cut bread in 2" circles. Spread each circle with a little tomato sauce. Sprinkle with a little oregano and top with mozzarella or cheddar cheese; add a drop or two of salad oil. Sprinkle with Parmesan cheese.

Bake at 450F for 6 to 8 minutes. Serve hot.

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Apple and Dogberry Jelly

(Ida Leonard)

3 to 4 cups dogberries
12 large crab apples (peeled and diced)
3/4 cup sugar

Completely cover berries and crab apples with cold water and simmer until fruit is tender. Strain through a cheesecloth. Add sugar to the leftover juice and boil until thickened. When it gets thick remove from heat and bottle.

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Shrimp Dip

(Guy and Deb Courage)

1(8 0z) pk cream cheese)
3 tbsp ketchup
1 small tin shrimp
1 tbsp mayonnaise
1 tsp minced onion
1/2 tsp garlic salt
1/2 tsp salt

Combine all ingredients and beat with beater until well blending. Chill for 1/2 hour. Serve with potato chips or crackers. Delicious with vegetables.

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Mini Fruit Cheese Cakes

(Judy Squibb)

10 medium muffin cup liners
10 vanilla wafers
1 8 oz pk light cream cheese
2 tbsp white sugar
1 tsp lemon juice
1 tsp lemon zest
1 egg
10 tbsp fruit jam (any flavour)

Line muffin tins with liners. place 1 vanilla wafer in each. In Bowl, beat cheese, sugar, lemon juice, zest and egg until smooth. Spoon filling evenly into muffin cups. Bake in preheated 325F oven for 20 to 25 minutes. Remove and let cool. Top with 1 tbsp of your favourite spread.

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Warm Harvest Cranberry Dip

(Gloria Gosse)

1 cup Miracle Whip
1 250 gr pk cream cheese
1/2 cup crumbled feta cheese
1/2 cup whole berry cranberry sauce
1/2 cup toasted slivered almonds
1/2 cup sliced green onions

Mix all ingredients together.  Bake in pie plate at 350 degrees for 15 minutes, stirring once. Serve warm with crackers or veggies.

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Green Tomato Relish

(Byron Button)

8 cups sliced green tomatoes
3 cups sliced onions
3 tbsp pickling spice

2 cups cider vinegar
2 cups sugar
3 tbsp mustard seeds
1/2 tsp celery seeds
1 tsp turmeric

2 large red peppers
1 hot red pepper

Mix together first 3 ingredients and let stand overnight. Drain.
In large saucepan, combine the remaining ingredients except the peppers; bring to a boil and simmer for 5 minutes. Stir in drained tomatoes and onions; add chopped peppers. Bring the mixture to a boil and simmer for 5 minutes, stirring occasionally.

Ladle into hot sterilized bottles and process in hot water bath for 5 minutes. (Makes 5 pints)

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Zucchini Pickles

(Byron Button)

6 cups zucchini, peel on (thinly sliced)
2 med onions, thinly sliced
3 tbsp coarse pickling salt
2 cups sugar
2 tsp mustard seeds
2 tsp celery seeds
1 tsp turmeric
1 1/4 cups white vinegar

Combine zucchini, onions and salt in large saucepan. Stir; cover and let stand on counter for 3 hours. Do NOT let sit longer. Drain.

Add remaining ingredients. Stir often while bring to a boil over medium high heat. Boil uncovered for 5 minutes. Fill hot sterilized pint jars to within 1/2 in of top. To preserve, process in hot water bath for 5 minutes.

Note: Zucchini should be no more than 1 1/2" in diameter.

Original source for recipe: Company's Coming Cookbook

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Broiled Salmon

(Jackie and Ivan Sheppard)

4 pieces salmon

Sauce
2 tbsp honey (I use Ed Smith Pancake Syrup)
2 tsp Dijon mustard
1 lime (grate the rind) + juice

Mix the sauce ingredients. Spread over salmon and broil for 20 minutes

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Fish Cakes

(Judy Squibb)

1 cup cooked, salt cod (chopped)
1 small onion (chopped fine)
3 cups mashed potatoes
1 egg, beaten
1 tbsp butter
1/2 tsp pepper
Savory - to taste (optional)

Combine all ingredients and form into patties. Dust both sides with flour. Cook in fry pan with oil. Turn over to brown both sides.

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Stuffed Squid

(Marge Gaulton)

Squid
1 envelop onion soup mix

Dressing
Bread crumbs
Melted butter
savoury

Wash squid and fill with dressing. Place in shall baking dish and cover with soup mix. Add a little water and bake (covered) at 350F for 55 minutes.

Key: Don't overcook squid

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Easy Meatballs

Sheppard, J Easy Meatballs(Jackie and Ivan Sheppard)

1 lb ground beef
1 lb ground pork
2 eggs
1 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 cup bread crumbs
1/4 cup water

Mix all ingredients together and form into balls.

Sauce
20 oz can tomato juice
1 cup ketsup
1/2 cup brown sugar
2 tsp vinegar

In a dutch oven, combine ingredients for the sauce and boil for 10 minutes. Then add meat balls to the sauce (one at a time). Boil for 3/4 to 1 hour until done. Serve with rice.

This is my favourite recipe. I add 1 tin pineapple chunks and red and green peppers to the sauce and thicken with cornstarch.

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Cranberry Meat Loaf

(Jackie and Ivan Sheppard)

1/4 cup brown sugar
1 tin cranberry sauce (large)

1 1/2 lbs hamburger meat
1 egg
1/2 cup onion
1/2 cup rolled oats
1 cup milk
1 to 2 tsp salt
1/2 tsp pepper

Soak oates in milk for 10 minutes. Beat eggs; combine all ingredients except cranberry sauce and brown sugar.

Sprinkle brown sugar on bottom of large loaf pan; spread cranberry sauce on top of this. Place mixed ingredients on top of the cranberry sauce. Bake 1 hour at 350⁰. Serve with rice.

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Juicy Meat Loaf

(Jackie and Ivan Sheppard)

1 1/2 lb ground beef
3/4 cup milk
1 cup rolled oats
1/3 cup chopped onion
2 eggs (beaten)
1 1/2 tsp salt
1/4 tsp garlic powder
1/2 tsp poultry seasoning

Combine all ingredients and press into loaf pan.  Prepare sauce and pour over the meatloaf.  Bake at 350 for 1 1/2 hours

Sauce for meat loaf
1 tbsp olive oil
1 large chopped onion
1 cup ketchup
1 tsp mustard
2 tbsp vinegar
3 tbs sugar
2 tbsp lemon juice
1/2 tsp Worcestershire sauce
1 cup water

Fry onion in olive oil then add remaining ingredients. Cook sauce for 20 minutes. Pour over meat loaf.

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Lick Your Chops

(Ada Hopkins)

4 boneless lion chops

Barbecue Sauce
1/2 cup ketchup
2 tbsp freshly squeezed lemon
2 tbsp molasses
2 tbsp minced onion
1 1/4 tsp chili powder
1 tsp minced garlic
1 tsp grated lemon zest
1/2 tsp dried rosemary
1/4 tsp pepper

Combine the ingredients for the sauce and bring to a boil over medium heat; reduce to low and simmer for 2 minutes. Grill sauced pork chops on pre-heated grill (6 minutes per side).

This is a ''Lick Your Chops' recipe for juicy pork lion chops in a zesty lemon-rosemany barbecue sauce.

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Mexican Quinoa

(Kelly and Tony Tuck)

onion (chopped)
1/2 fresh jalapeno
1 cup corn
1 can black beans
1 can roasted diced tomatoes
3/4 cup Quinoa
1 tsp chili powder
1/2 tsp cumin
1 cup vegetable broth
Avocado

Place onion, jalapeno and corn in skillet. Then in this order add beans, tomatoes, Quinoa, Chili powder and cumin. Then add vegetable broth. Simmer for approximately 20 minutes on medium-low heat. Top with avocado

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Beef Curry

1/2 cup chopped onion
2 tsp curry powder
1 tsp cooking oil
2 cups cubed cooked beef
2 small apples (peeled & chopped)
3/4 cup water
1/2 cup raisins
1 tsp beef bouillon powder
1/2 tsp salt
1/4 cup cold water
1 tbsp flour

In a 10" skillet, cook onion and curry powder in hot oil until onion is tender. Stir in beef, apples, 3/4 cup water, raisins, bouillon, and salt. Cover and simmer for 10 minutes.

in small bowl or bottle, combine 1/4 cup water and flour and blend (until smooth; no lumps). Stir into the beef mixture and cook and stir until thickened and bubbly.
Serve over cooked rice topped with a few peanuts (optional)

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Beef Feista

(Marge Gaulton)

1 lb lean ground beef
1 tbsp oil
1/4 diced onion
1 tsp salt
1 tsp chilli powder
1/4 tsp pepper
1 can tomatoes (diced)
12 oz corn kernels
10 oz beef bouillon
1/2 cup green pepper
1 cup minute rice

Fry meet, onion, green pepper; add chili, pepper and salt, tomato, corn and beef broth. Bring to boil and add rice. Let stand 5 minutes. Fluff with fork.

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Slow Cooker Curry Chicken

(Kelly and Tony Tuck)

3 Chicken Breasts
1 large jar thick and chunky salsa
1 large can chick peas (drained)
2 tbsp curry powder
1/2 cup plain Greek Yogurt

Add chicken, salsa, peas and curry to slow cooker. Cook 7 hours on low (or 4 hours on high). Once done, remove chicken and add yogurt to liquid and mix. Pull apart chicken and return to slow cooker for 30 minutes.

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Salsa Chicken

chicken pieces (thighs or legs)
3/4 cup salsa (any level)
1/3 cup honey
¼ cup soy sauce
¼ cup orange juice
2 tbsp mustard
2 tsp olive oil
1 tsp grated ginger
1 tbsp cornstarch

Arrange chicken in 13x9” baking dish. In separate bowl, mix remaining ingredients. Pour over chicken, turning to cover both sides. Cover and refrigerate for at least 4 hours.

Bake in pre-heated 400⁰ oven for 40 minutes. Keep warm; serve over rice.

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Tuna Bubbly Bake

Judy Squibb

(also good with canned salmon)
1/4 cup chopped onion
2 tbsp margarine
1 10oz can mushroom soup
1/2 cup milk
1 1/2 cups grated cheese
2 cups macaroni (cooked)
1 can tuna (or salmon)
Buttered bread crumbs

Fry onions in margarine; stir in soup, milk, 1 cup cheese, fish and macaroni. Pour mixture into casseerole dish; tope with bread crumbs and remaining cheese. Bake 350F 30-40 minutes

 

Italian Style Seafood Stew

(Evelyn Butt)

1 tbsp olive oil
1 large fennel bulb (chopped)
1 small onion (chopped)
1 red pepper (chopped)
2 cloves garlic
2 cups vegetable broth
2 cans (14.5 oz) Italian Style tomatoes
1/2 tsp Italian seasoning
1/2 tsp crushed red pepper flakes
1 lb cod fish
1/2 lb scallops
1/2 lb med shrimp
1/4 cup chopped parsley
freshly grated Parmesan cheese (optional)

Heat oil; add fennel, onion, pepper and garlic. Saute for 5 to 7 minutes; stir in broth, tomatoes and seasoning. Bring to a boil and simmer for 15 minutes. Add fish. Cover and simmer for another 10 minutes; stir in parsley. Sprinkle with cheese when serving.

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Pepper Steak

The Corcoran Family
Brenda & David, Stephanie & Brandon

11/2 sirloin steaks (sliced thinly)
1 green pepper chopped
1 onion (cut in rings)
1 can diced tomatoes, drained (optional)
2 cups water
1/4 cup vegetable oil
1/2 tsp ground ginger
1 tsp salt
1 tbsp white sugar
2 tbsp cornstarch
4 tbsp soy sauce

Heat oil in large skillet until very hot. Add the meat and fry until nicely browned (drain excess grease). Add onion, water, garlic, salt and ginger; bring mixture to a boil, cover for about 5 minutes. Add peppers; cover and cook about 5 minutes or until peppers are tender. Add tomatoes (optional). Combine sugar, cornstarch and soy sauce in a bowl and whisk together until well combined. Add this to the meat and pepper mixture and bring to a boil. Continue to boil, uncovered, until the sauce thickens. Serve over steamed rice.

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Barbecue Spare Ribs

(Guy and Deb Courage)

4 lbs fresh spareribs
1 cup ketchup
2 tsp salt
1/4 cup vinegar
1 cup sliced onion
1 cup water
2 tsp Worcestershire sauce
1/4 cup brown sugar
1 tsp paprika

Cut ribs in small portions and brown in lightly greased pan. Combine remaining ingredients and pour over ribs, cover and bake at 350F for 1 3/4 hours. During baking, brush ribs 2 or 3 times with sauce. Remove cover and continue baking for 15 minutes.

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Hamburger Patties for the BBQ

(Ian March-MacCuish)

2 lb ground beef
2 eggs (beaten)
bread crumbs and/or rice krispies (according to)
1 pk onion soup mix
2 tbsp BBQ sauce
1 tbsp ketchup
1 tbsp mustard
pepper
garlic

Mix all ingredients with your hands (wash them first). Form into patties. Sprinkle with flour. Grill patties 5 minutes per side, or until well done.

Note: You can add spices to suit your taste. Measurements are never an exact science. All the measurements in this recipe are 'according to'. It's what feels right at the time.

BEST Burgers EVER!

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Roasted Carrots

1 lb carrots
1/4 tsp salt
1 1/2 tsp olive oil
1/2 tsp dried, crumbled rosemary leaves

Preheat oven to 400⁰F.  Peel and cut carrots in 2"x 1/4" sticks.  Place carrots in a bowl and add salt and olive oil.  Gently toss and spread on a cooking sheet (single layer). Roast 10 minutes. Toss roasted carrots and rosemary in a bowl and once again spread on the cook sheet.  Roast until crispy and lighted browned (about 7 to 10 minutes)

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Creamed Corn

(Gloria Gosse)

1 750 gram bag frozen corn
8 oz heavy cream
8 oz fresh milk
1 tsp salt
6 tsp sugar

Combine all the above together in pot and bring to a boil. Blend together 2 tbsp butter and 2 tbsp flour, add to corn to thicken. Mix well and remove from heat.

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Irish Potatoes and Cabbage

2 lbs potatoes (unpeeled)
4 cups chicken broth
1 clove garlic (chopped)
1 lb leeks (thinly sliced)
3 cloves garlic (chopped)
1 lb cabbage (thinly sliced)
1 bay leaf
1/4 tsp salt
1/4 tsp pepper
2 tbsp butter
2 tbsp milk (or as desired)
1/4 cup chives (minced)

Clean and cut potatoes in medium chunks. Boil in chicken broth and 1 clove chopped garlic until tender. Drain and transfer to large bowl.

Be sure to remove the core from cabbage before you slice it. In another saucepan combine leeks, cabbage, garlic and bay leaf adding sufficient water to cover veggies. Bring to a boil and simmer about 15 to 20 minutes (until leeks and cabbage are softened). Drain well. Discard the bay leaf. Chop cooked vegetables in fine pieces.

Mash potatoes adding butter and milk. Stir in cooked leeks, cabbage, and garlic, Add salt and pepper and stir through. Top with chives.

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Glazed and Confused Carrots

(Ada Hopkins)

1 lb baby carrots
3 tbsp peach or apricot jam
1 tsp grated orange zest
1 tsp Dijon mustard
1/4 tsp thyme
1/4 tsp salt

Steam or boil carrots (about 15 minutes). While carrots are cooking, prepare glaze as follows: Combine jam, zest, mustard, thyme and salt. Stir over medium heat until jam has melted about 2 minutes. Pour over cooked carrots.

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Bread/Onion Pudding

(Marge Gaulton)

8 slices bread (cubed)
1 egg (beaten)
1 lg onion (chopped)
2 tbsp butter

Cook onion and butter in microwave for 4 minutes. Add to bread and egg. Mix together and roll in Saran wrap. (I wrap in 3 layers). Put in dinner pot with you add potatoes.

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Spicy Roasted Cauliflower

(Byron Button)

1 head cauliflower
4 tbsp olive oil
1 lemon, zested and juiced
1 tbsp cumin
1 tbsp garlic powder
1 tsp ground coriander
2 tsp salt
1/2 tsp black pepper
1/4 cup grated fresh Parmesan

Preheat oven to 400F and grease small baking sheet with vegetable oil.
Remove leaves and trim off the hard part of the cauliflower. In a medium bowl whisk togetther the olive oil with the lemon zest and juice and the spices. Use a brush or your hands to spread the marinade over the head of cauliflower. Place the cauliflower on the baking sheet and roast until the surface is dry and lightly browned (about 45 minutes).
Let it cool for 10 minutes before cutting into wedges. Serve warm with fresh grated Parmesan cheese sprinkled over the top.

(Roasting the whole head of cauliflower at high heat creates a caramelized coating that is super flavourful.

Original Source for this recipe was: Ches Crosbie's Newsletter

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24 Hour Salad

(Gloria Gosse)

Layer in large bowl (in this order):
1 head of lettuce (torn in bite size pieces)
1 head cauliflower (chopped)
2 carrots (grated)
1 lb cooked bacon (crumbled)

Cover with (in this order)
2 cups mayo
1/4 cup sugar
1/2 cup Parmesan cheese

Cover and refrigerate for 24 hours and stir together just before serving.

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Cauliflower Soup

(Beulah Bouzane)

1 tbsp vegetable oil
1 sm leek (white part only)
1 med onion
4 cups chicken broth
1/2 head cauliflower
1/2 tsp thyme
1/2 tsp ground cumin
1/2 tsp pepper
2/3 cup shredded Swiss cheese

Rinse and coarsely chop vegetables. In large saucepan over medium high heat, heat oil. Add leek and onion and saute until softened (about 5 minutes). Add broth, cauliflower and spices. Simmer, uncovered until cauliflower is tender (about 30 minutes).

That's it! it's ready for serving. Just ladle soup into bowls and sprinkle cheese over each serving. Makes enough for 4 servings

Tip: I always use low sodium (no MSG) broths. Also, you can use Gruyère cheese if you like but I usually stick with the Swiss as I always have a supply of that frozen in individual 1/3 cup lots, ready for use in whatever recipe.

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Tuna Melt for One

Pearl George

1/2 can tuna
1 1/2 tsp mayonnaise
1 small pepper, finally chopped
1 tsp celery or onion, chopped
1/2 tsp Worcestershire sauce
1 tbsp grated cheese
1 slice bread

Mix all really well and spread on bread, sprinkle cheese on top and place under broiler in oven until brown.

Note. My preference is celery rather than onion. I also place bread under broiler to brown a little before placing mixture on and putting under broiler.

This is a recipe I enjoy any time of the day.

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Spicy Black Bean Soup

(Kelly and Tony Tuck)

cooking spray (or tsp olive oil)
1 med onion (chopped)
4 cloves garlic
1/2 tsp red pepper flakes (or to taste)
1 tsp cumin
3 cans black beans (do NOT drain)
14 1/2 oz fat free chicken or veggie broth
1 can green chili tomatoes
1 can corn

Put oil, onion and garlic in stockpot and cook until onion is soft (not brown). Place 1 can of beans in blender; add sauteed onion mixture, red pepper flakes and cumin and blend on high until smooth. Pour into pot. Pour 2nd can of beans and broth to blender and blend until smooth. Add to pot. Stir in the 3rd can of beans, tomatoes and corn. Bring to a boil and lower heat. Simmer for 20 minutes. Garnish with sour cream

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Gazpacho Soup

1/4 cup cucumber
1 tbsp lemon juice
1/4 cup tomatoes
1 tbsp onion
1/4 cup celery
1 tbsp Worcestershire s
1/4 cup green peppers
½ cup tomato juice
pepper

Dice vegetables and add to juice; chill and serve

Cold soup for a hot day! This is a traditional soup served in Spain and Portugal. It is the simplest, easiest soup you'll ever make.

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Pasta Salad (All Time Favourite)

(Marge Gaulton)

Dressing
5 tbsp French dressing
5 tbsp Golden Italian dressing
2. tbsp mayo
2 tbsp dried parsley
2 tsp sugar
1/4 tsp salt
1/4 tsp pepper

Mix together all of the above

Salad
1 cup tomatoes (chopped
1/3 cup green pepper (chopped)
1/4 cup onion (chop fine)
1/4 cup celery (chopped)
1 pk Fusilli)

Boil and prepare the Fusilli. Add veggies and pour over dressing over all of it.

TIP: I usually make this the night before and add more dressing before I use the salad

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Summer Pasta Salad

(Evelyn Butt)

1 cup Orzo Pasta (cook 8 minutes)
2 tomatoes chopped (1 cup)
1/2 green pepper chopped
2 green onions chopped
1/4 cup fresh dill
1/4 cup feta cheese crumbled
salt & pepper

Dressing
2 tsp white wine vinegar
2 tsp honey
1 tbsp Dijon Mustard
2 - 3 tbsp olive oil

Combine dressing with other ingredients and chill.

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Cheddar-Apple Salad

(Marge Gaulton)

3 cups greens or romaine hearts
1 apple
1 celery stalk
1/2 cup nippy cheddar cheese
1/4 cup walnuts or almonds (chopped)

Dressing
2 tbsp olive oil
1 tbsp white wine vinegar
1 tsp maple syrup
1 tsp honey Dijon

Place greens in a large bowl. (tear into pieces). Slice unpeeled apple into thin wedges. Thinly slice celery. Add apple and celery to greens. Grate cheese and chop nuts and set aside.

In small bowl, whisk oil with vinegar, maple sugar and mustard. Just before serving, drizzle over salad and toss until coated. Scatter cheese and nuts over top.

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Romaine Banana Salad

(Marge Gaulton)

Romaine lettuce
Mandarin Oranges (drained)
Mushrooms
Apple, Bananas
Slivered almonds

Dressing
3/4 cup salad oil
1 tsp chopped onion
1/4 cup sugar (or substitute)
1/4 cup honey
1/2 tsp dry mustard
1 tsp salt
1 5sp celery seeds
1/3 cup white vinegar

Mix the Dressing ingredients in a mason jar. Pour over salad just before using.

Always a hit!
TIP: You can add or take away any of the salad ingredients, but these are the ones I use.

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Leftover (Slow Cooker) Turkey Soup

(Ida Leonard)

3 cups leftover turkey
1 cup celery
1 cup carrot
1 cup turnip
2 cups onion
1 small can diced tomatoes
1 bayleaf
2 tsp garlic
1 tsp savoury
1/2 tsp pepper
1 1/2 litres water/chicken broth

Place everything in slow cooker and set to low for 8 hours or high for 4 hours. Serves 4 to 6 people

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Dog Biscuits

(Judy Squibb)

2 cups whole wheat flour
2 cups white flour
3/4 cup cornmeal
4 tbsp vegetable oil
4 pks bouillon
2 cups boiling water

Dissolve bouillon in boiling water; combine the remaining ingredients and add to bullion mixture. Mix to a make a stiff dough. Roll out onto floured surface; cut into shapes with glass or cookie cutter. Bake 300F for 30 minutes; let stand for few hours or overnight

TIP: Instead of bouillon, you can use an envelope of Lipton cup of soup or any kind of dry soup mix. You can also add grated carrots, or cheese, or peas.

(from: Newfoundland Herald Christmas Cookbook 1998)

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Zoey's Peanut Butter Cookies

(Kelly and Tony Tuck)

1 cup whole wheat or white flour
1/2 cup peanut butter
1/4 cup unsweetened apple sauce (or mashed banana)
1/4 cup vegetable, chick or beef stock

doggy bone cookie cutter

Preheat oven to 350F. Combine flour, peanut butter, apple sauce or banana in a medium bowl. Add stock and stir until well blended. The dough will be thick once combined. Use hands to form into a ball. Place dough on floured surface and roll evenly with rolling pin until about 1/4 inc thick. Cut using cookie cutter. Place on ungreased cookie sheet and bake 18 minutes or until golden brown

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Recipe for A Happy Day

used with permission

Newfoundland's Favourite Recipes
A collection of recipes by
The Friendship Unit of
United Church Women
First United Church
Mount Pearl

 

Ingredients

1 cup friendly words
2 heaping cups of understanding
4 heaping teaspoons of time and patience
Pinch of warm personality
Dash of humour

 

Instructions for mixing:

Measure words carefully,
Add heaping cup of understanding.
Use generous amounts of time and patience.
Cook with gas on front burner.
Keep temperature low - do not boil.
Add dash of humour and a pinch of warm personality.
Season to taste with spice of life.
Serve in individual molds.

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How to submit your recipe

If you are a part of First United Church, we'd love to hear from you. Send us one of  your favourite recipes or two (or more) and we'll share them online on this page of our website.

The recipe can be handwritten. It can be typewritten. It can be a picture. Just make sure we can read it easily.  Tell us your first and last name so we can include it when we publish the recipe. Send it to us by email (firstunited@nf.aibn.com) or drop it off at the church office or use the Recipe Form provided on this page

Be sure to share with your friends!

Sheppard, J Easy Meatballs

Easy Meatballs by Jackie Sheppard

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