Blog

23 Apr

Pumpkin Raisin Cookies

I have several recipes for soft pumpkin cookies, but I am sharing my favourite today. This version was published in a book titled Better Food for Kids, written by registered dieticians Joanne Saab and Daina Kalnins, who were working at The Hospital for Sick Children in Toronto at the time of publication. The recipe was not inc...  Continue Reading

16 Apr

Gertrude's Molasses Crinkles

Preheat oven to 375° F Moist Ingredients: 1 cup of packed brown sugar ¾ of a cup of shortening or lard (partially butter, if desired) ¼ cup of cooking molasses 1 egg Mix the above until it is smooth. Dry Ingredients: 2¼ cups of all-purpose flour 2 teaspoons of baking soda 1 teaspoon of ground cinnamon 1 teaspoon ...  Continue Reading

06 Apr

Controversial Names for Vintage Recipes

I have changed the name of my husband’s favourite cookies since a British friend informed me that Nig Nog Cookies might be offensive. I was saddened to hear this and did some research. Nig nog is thought to be the shortened version of nigmenog, a late 17thcentury word meaning very silly person. The original word is not offens...  Continue Reading

26 Feb

Oven-Baked Rice Medley

Preheat oven to 350°F Try this oven-baked rice recipe. It bakes in 30 minutes at 350°F, so it is ready in the time it takes to rest and carve a roast.  Pour two cups of good quality chicken broth (I prefer Campbell’s Stock First) into an ovenproof casserole and heat on high in the microwave for two minutes per cup. Saut...  Continue Reading

26 Feb

Slow Cooker Pea Soup

The original recipe for this soup was submitted by Claire Lajeunesse-Lewko of Prince Albert, Saskatchewan, and featured in a Canadian Living slow cooker compilation. Step One: In a large bowl, soak 2 cups of dry yellow split peas in 6 cups of cold water, for twelve to twenty-four hours. I do this after my evening meal so tha...  Continue Reading

13 Feb

Simply Delicious Coleslaw

This easy-to-make coleslaw appears on our family’s dinner menus with regularity. The vinaigrette dressing is a tangy alternative to mayonnaise. This coleslaw actually tastes better after spending a couple of days in the fridge, and it keeps well for over a week. I often double or triple the recipe for larger gatherings.    ...  Continue Reading

12 Dec

Christmas Pudding: A Museum Kitchen Mystery

In Charles Dickens' A Christmas Carol, eight members of the Cratchit family shared a tiny plum pudding. One taste was enough to inspire smiles of satisfaction and enthusiastic praises all around. Their appreciation of simple pleasures even warmed the heart of Mr. Ebenezer Scrooge, as he travelled with the ghost of Christmas Pre...  Continue Reading

04 Dec

Steamed Apple Date Pudding

Ingredients: 1 egg ¼ cup of brown sugar ½ cup of maple syrup ½ cup of milk 1½ cups of all-purpose flour 1 teaspoon of salt ½ teaspoon of baking soda ½ teaspoon of ground cinnamon ¼ teaspoon of ground nutmeg ¼ cup of cold butter, cut into small pieces ½ cup of chopped dates 1½ cups of peeled apples, chopped ...  Continue Reading

21 Sep

Love Your Zucchini

One zucchini can provide an entire day of fun for you and a friend. Harvest is a time for trying new recipes and sharing old ones. Recently, my daughter and I chose to spend a day adapting already well-loved zucchini recipes. She prefers oat flour in all her baking. I often use spelt flour mixed with wheat flour. One awesome zuc...  Continue Reading

17 Aug

Vintage Pineapple Refrigerator Desserts

My husband, the boy in the Get a Bigger Wagon books, happens to love, and remember, a rich and refreshing refrigerator dessert his mother used to make in the 1950s and 60s. In his mother’s old cookbook, it’s called Pineapple Slice. In those days, refrigerators were more common than air conditioning, so, in summer, people mad...  Continue Reading

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