Blog


01 Mar

Delicious Icing That Outlines and Fills

  I have followed Sally of Sally's Baking Addiction for years. She has built an empire. This icing recipe originated from Sally, and I have attached the link to her instructions at the end of this blog. While preparing my article for the spring 2022 issue of Saskatoon Home Magazine, I tried several icing recipes. This one ...  Continue Reading


28 Feb

Fantastic Microwave Oven Toffee

  I have followed food blogger Jaclyn of Cooking Classy for many years. Visit her site and click Microwave Caramels for her mother-in-law’s recipe. I have adapted the recipe to suit my needs. I incorporate this toffee into Butterscotchies and Crater Cookies. The story of my inspiration for developing the recipe for m...  Continue Reading


23 Feb

Maureen's Crater Cookies

Preheat oven to 350° F The complete story of my inspiration for developing these cookies was featured in my "Eats and Treats" column in the Spring 2022 issue of Prairies North Magazine.   Dry Ingredients: 1¾ cups all-purpose flour 1 teaspoon coarse salt 1 teaspoon baking soda Whisk the dry ingredients together   ...  Continue Reading


22 Feb

A Modern Take on Vintage Butterscotchies

    Awe, the ever-popular cornflake - Kellogg’s is a name synonymous with pressed, toasted corn, but there are other brands, including some that are gluten-free.   Butterscotchies are a delicious treat made by coating cornflakes in a toffee mixture. They are easy to make. I am allergic to soy lecithin, an ingredient in ...  Continue Reading


03 Dec

A Celebration Trifle for Any Season

  Despite having many trifle recipes, I often return to this easy, child-friendly version after a holiday season. A trifle is a desirable reinvention of leftover baking. If you made my Cherry Bundt Cake, as featured in the winter 2021 issue of Saskatoon HOME, and are lucky enough to have some left, try this recipe.  It's ...  Continue Reading


24 Nov

Famous 1950s Cherry Winks

Recipes for Cherry Wink cookies can be found in many old cookbooks, but Ruth Derousseau is credited with creating the recipe and winning the Junior Pillsbury Bake-off contest in 1950. I have several alternative versions. One recipe is nut-free and another one calls for less flour. Perhaps your old, family cookbooks contain a r...  Continue Reading


03 Sep

Fresh Pineapple Marinated in Rum

This straightforward, mind-blowingly delicious recipe is for adults only!  Ingredients: 1 pineapple, cut into cubes 3 tablespoons brown sugar 3 tablespoons rum, preferably dark Cut the top and bottom from a pineapple. Cut down the sides to remove peel and eyes. Cut the pineapple into quarters. Remove the core. Cut the qua...  Continue Reading


23 Aug

Pineapple Pecan Loaf

I have a better relationship with food when I don’t repeat the same food items each day. I stock my big basement freezer with containers of pancakes, loaves, and scones. I use recipes that call for a variety of protein, fruit, and grain. I fill my stackable Freezer Mates Plus storage containers with a variety of breakfast opti...  Continue Reading


24 Feb

Golden Angel Food Cake

After making the recipe for Vintage Angel Food Cake featured in Saskatoon HOME Magazine's spring issue, you will have 10 or 12 egg yolks remaining. If baking one cake a day is enough for you, you will be glad to learn that egg yolks will keep for about 24 hours covered and refrigerated.  The next day, take the yolks from the...  Continue Reading


24 Feb

Raspberry Bundt Cake

This cake is a staple at my house. I have made it often and in several different pans. It is delicious at a brunch buffet, served with coffee for a quiet breakfast, or dressed up for a special occasion. Several years ago, I gave my mother-in-law a take-home Raspberry Bundt Cake and a new coffee pot on her birthday. She was ho...  Continue Reading