Blog


04 Mar

News From Gord and Maureen

Our latest news update about Saskatchewan entrepreneurs is actually meant for our Get a Bigger Wagon Young Entrepreneur Awards alumni and future applicants. We are excited to share the YouTube link to the 14thpresentation in the Haddock Entrepreneurial Speaker series. The Edwards School of Business and Get a Bigger Wagon hav...  Continue Reading


01 Mar

News From Maureen

At the beginning of March, Prairies North Magazine and Saskatoon HOME Magazine's Spring issues arrived in subscribers’ mailboxes and on news stands. Each season when the magazines arrive, I make sure to post several new but well-tested recipes to supplement the columns I have written for the magazines.  In “Maureen’s...  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


24 Feb

Spiced Autumn Angel Food Dessert

Low in calories and fat, this delicious dessert tastes just like a bite of rich pumpkin pie. My grandson eats the spicy angel food cake all by itself, but the rest of us love the pumpkin sauce. I adapted this recipe from one I found decades ago in Prevention Magazine. Of course, you can use any brand of angel food cake mix or a...  Continue Reading


24 Feb

Lemon Angel Food Slice

  During the 1970s, my mother-in-law often served this refreshing, make-ahead dessert. Refrigerator slice desserts develop flavour and texture when made at least 24 hours before serving. Vintage instructions were usually minimal. I found the following version written in my mother-in-law’s handwriting. Scroll further down for...  Continue Reading


17 Feb

Chocolate Angel Food Cake with Coffee Whipped Cream

  My mother often made chocolate angel food cake from a mix. It was delicious and quick to make. She served a slice of this cake with coffee-flavoured whipped cream. The combination was exquisite. Lately, I have been unable to find a chocolate angel food mix, but I came upon this old recipe in my family files. I incorporated...  Continue Reading


15 Feb

Be-Anything Pumpkin Bread

This is a large recipe and makes over 3 dozen muffins, which become cupcakes if you ice them. Alternately, you could make three pumpkin loaves or a very large Bundt cake. Layer Cakes are also an option.   This recipe is very forgiving, and I have made it with various flours and oils. Vintage recipes calling for salad oil are ...  Continue Reading


09 Feb

Turkey or Chicken Pot Pie

Pot pie is the name used for deep dish savoury pies, having only one crust. Although I enjoy pot pies all year round, I find them comforting in the coldest, darkest part of winter.  This recipe for turkey or chicken pot pie requires a few minutes of preparation and feeds six. Make two pies if you have a larger family. I have,...  Continue Reading


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