Blog


29 Nov

Cranberry Squares

I have made this recipe annually since the early 1970s. Ingredients for Base: 1½ cups all-purpose flour ½ cup packed brown sugar ½ cup butter  A pinch salt Method for Base: Mix the above ingredients until crumbly Press into an 8” by 8” pan; try using a folding-sided silicone pan  Bake at 350°F for 10 minute...  Continue Reading


06 Nov

Oatmeal Jam Bars

  Ingredients: ½ cup of butter, melted ½ cup granulated sugar ¼ cup light brown sugar 1 teaspoon vanilla extract 1 cup all-purpose flour ¾ cup old-fashioned rolled oats (not quick or instant) Pinch of salt 1 cup raspberry preserves or jam of choice Preheat oven to 350ºF.  Line an 8” square pan with parchmen...  Continue Reading


08 Jun

Vintage War Cake

Vintage War Cake This is a small recipe and makes a hardy delicious loaf, sturdy enough to ship to a loved one. In a 1926 cookbook, a very similar recipe is doubled and credited to a Miss Splint. It is called Economical Spice Cake. There are dozens of such recipes available under various names. Try to find one that your family ...  Continue Reading


04 Mar

Carrot Raisin Square

This Carrot Raisin Square was featured in Maureen's Kitchen in the Spring 2023 issue of Saskatoon HOME magazine. The article is titled "Green Can Be a Theme." Of course, the glaze on the square is tinted green for a St. Patrick's Day feeling. I make this cake with gluten-free flour because the recipe contains enough leave...  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