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
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
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
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
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
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
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
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