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
08.06.2023
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
04.03.2023
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
24.02.2021
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
24.02.2021
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
24.02.2021
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
24.02.2021
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
17.02.2021
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
15.02.2021
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
16.11.2020
I adapted this Mincemeat Oat Square recipe from one initially shared by Monique Benoit, daughter of Madame Benoit. See Canada's First T.V. Celebrity Chef to read about my connection to Madame. Preheat the oven to 400°F Ingredients: ¾ cup of butter 1 cup of dark brown sugar (or less) 1½ cups of all-purpose flour ½ ... Continue Reading
29.11.2019
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