Blog


29 Sep

Egg-Free Pastry Flour Pie Crust

  This pastry recipe is as delicious on a turkey pot pie as it is with pumpkin pie.  Ingredients: 3 cups of cake and pastry flour ½ teaspoon of salt ½ cup of cold shortening ½ cup of cold butter ½ cup of ice-cold water 1 tablespoon of white vinegar Instructions: Cut the shortening and butter into small pieces an...  Continue Reading


30 Aug

Easy, Delicious Buttermilk Pastry

I have several buttermilk pastry recipes, but I find myself returning to this one quite often. This recipe makes one double-crust pie. I use the scraps to cut shapes that I can bake and freeze to float on soup or garnish a bowl of pudding. Cutouts are also perfect for embellishing the top of a pie. Easy, Delicious Butterm...  Continue Reading


27 Aug

Rustic Buttermilk Bread

This recipe is much like an Irish soda bread but does not contain lard or shortening. One old recipe from the 1960s calls for honey, and many suggest molasses, but I love this version, which includes Roger's Golden Syrup. Often these loaves were baked in a Dutch Oven, on top of a stove, in kitchens where there was no oven avai...  Continue Reading


25 Aug

Oh My - Pecan Pie

Let me share a secret! Pecan Pie is probably the simplest of all recipes to make, yet it is one of the most impressive. You need an uncooked pastry shell, which you can make or buy frozen from the grocery store. I make this recipe in an old enamel pie pan that my parents received in 1947 for a wedding gift. This pie pan is 8 ...  Continue Reading


21 Aug

My Favourite Raisin Streusel Pie

Line a pie plate with pastry and refrigerate until you are ready to fill it. I often use a transparent Pyrex pie plate measuring 7 inches at the bottom and 8.5 inches at the rim. Mine measures 1.5 inches deep. I love to be able to check for a nice brown crust.    Filling: In a one-quart saucepan, mix the following ingredi...  Continue Reading


30 Jul

Maureen's Anything-Goes Muffins

I have baked these muffins, frequently, since 1964. Every batch tastes different because half a cup of almost anything can be added to the batter. I have added raisins, cherries, dates, nuts, coconut, apricots, and homemade mincemeat - not all at once, of course.   Preheat oven to 400°F Dry Ingredients: 1½ cups of flour...  Continue Reading


21 Jul

We've Got News

In a few days, we will be launching a new design for our Get a Bigger Wagon website. On the home page of the redesigned site, visitors can watch a seven-minute introduction video where Gord and I explain how the Get a Bigger Wagon project has evolved.  What to Expect on Our New Site:  A Section Dedicated to Our Young Entrep...  Continue Reading


31 May

Reinventing Yesterday's Chili

My “Eats and Treats” column in the summer issue of Prairies North Magazine features a quick, delicious pressure cooker chili. Whether you make our Prairies North Magazine recipe or a familiar family favourite, you will be grateful for all the ways you can serve the leftovers.  We love to turn leftovers-night into a party...  Continue Reading


27 May

Time to Tea Off - on Hunger Pangs

Women have known for centuries that a meal takes longer to prepare than to consume. It seems only fitting to extend the social experience of eating by lingering over a beverage with thousands of years of history and ritual. Sharing tea with others is always fun; when everyone relaxes, people talk easily. For me, taking tea is a...  Continue Reading


17 Apr

Versatile Lemon Pudding

(From scratch, using flour, cooked in the microwave oven) This filling is delicious, chilled in a bowl or served from the freezer on a hot summer day. Make it with or without meringue. It is also the perfect filling for prebaked tart or pie shells.  Make sure you have granulated sugar, all-purpose flour, salt, 3 eggs, a juicy...  Continue Reading