Blog


25 Nov

Maple Bread Pudding

I have been making this delicious bread pudding since the early 90s, but recently I made it with some leftover brioche. The results were company-worthy. Combining maple syrup, light spices, and rich bread into a mixture of eggs and milk is always appetizing but steaming it this way guarantees a light, silky texture.   Maple B...  Continue Reading


23 Nov

Microwave Oven Bread and Butter Pudding

  I first made this recipe in the early 1980s in my talking microwave, which had a 750-watt capacity. Today’s microwave ovens provide at least 1200-watts of power. I have made a few changes.   Lately, I have been making this pudding with brioche. My husband brought it home from the local grocery store when he couldn’t ...  Continue Reading


18 Nov

Caramelized Sugar Sauce

  I have many delicious sauce recipes that contain brown sugar but making a sauce by melting white sugar reminds me of my late mother-in-law. I now own the small cast iron fry pan that she once used to melt the sugar. I prefer a lighter coloured pan so I can see how dark the sugar is becoming. Sauce made this way has a toffe...  Continue Reading


16 Nov

Grasmere Gingerbread

Sarah Nelson, born Sarah Kemp, invented Grasmere Gingerbread in the mid-1800s. Sarah was born before Queen Victoria and died after her, living 88 years, an accomplishment for the era. Although Sarah faced the inevitable challenges of her time, she was blessed with true love.  Sarah and her husband moved their family to Church ...  Continue Reading


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 av...  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