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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 14^thpresentation in the Haddock Entrepreneurial Speaker series. The Edwards School of Business and Get a Bigger Wagon have received an unprecedented amount of positive feedback about Mr. Percy Hoff's wise words, and we hope you will listen to his talk and share it. 

Our third annual Get a Bigger Wagon Young Entrepreneur Awards presentation took place at Prairieland Park in a socially distanced, responsible way. We couldn't be on campus this year but the Dean of Edwards School of Business, Mr. Keith Willoughby, and Megan Cantwell, Director of College Advancement, were in attendance. We delivered cash in a delightfully squeaky, antique wagon to our young entrepreneurs. Once again, the quality of our entries was excellent. We hope you can take the time to watch the presentation on YouTube. 

The 2021 GABWYEA competition opens on September 1st, 6 months from today. We hope by January 2022, we will be able to celebrate the 15^th Haddock Entrepreneurial Speaker Series in the Edwards School of Business, where it all began. Please read our news item HERE. 

Check out Get a Bigger Wagon on Pinterest and Facebook and enjoy some of our favourite recipes HERE.          

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 Kitchen” in Saskatoon HOME Magazine, I write about angel food cakes and eggs. I have added a variety of angel-food-inspired desserts to From the Cookie Jar. If you click on the following titles, you can go directly to the recipe and print, pin, or share it for later use. 

Lemon Angel Food Slice is an easy, make-ahead, refreshing dessert. I have been making this treat since the mid-1970s.

Chocolate Angel Food Cake with Coffee Whipped Cream is a favourite dessert memory from my teen years. 

Recently, I have made a gluten-free Spiced Autumn Angel Food Dessert, and my family loves it. One recipe fits all guests. It tastes like pumpkin pie but is lower in calories, very pretty, and also gluten-free. 

If you make my Vintage Angel Food Cake as featured in “Maureen’s Kitchen” in Saskatoon HOME Magazine you will have 12 yolks left, and there are lots of ways to put them to good use. Try this recipe for Golden Angel Food Cake and top it with sauce, fruit, or maple syrup. It is also great layered into a trifle.

In “Eats and Treats” in Prairies North Magazine, I write about the history of Bundt pans and share my favourite spring Bundt cake. In From the Cookie Jar, I share my recipe for Raspberry Bundt Cake, which can be decorated for any season.

You will also love my recipe for Be-Anything Pumpkin Bread, which I received years ago from my friend Marion. You can ice it, serve it with cheese, or top it with whipped cream. Bake it in a Bundt pan as I did, or make muffins, loaves, or layer cakes. 

With each recipe, I share a little personal history and I look forward to hearing your comments.