Blog


23 Feb

Maureen's Crater Cookies

Preheat oven to 350° F The complete story of my inspiration for developing these cookies was featured in my "Eats and Treats" column in the Spring 2022 issue of Prairies North Magazine.   Dry Ingredients: 1¾ cups all-purpose flour 1 teaspoon coarse salt 1 teaspoon baking soda Whisk the dry ingredients together   ...  Continue Reading


22 Feb

A Modern Take on Vintage Butterscotchies

    Awe, the ever-popular cornflake - Kellogg’s is a name synonymous with pressed, toasted corn, but there are other brands, including some that are gluten-free.   Butterscotchies are a delicious treat made by coating cornflakes in a toffee mixture. They are easy to make. I am allergic to soy lecithin, an ingredient in ...  Continue Reading


24 Nov

Famous 1950s Cherry Winks

Recipes for Cherry Wink cookies can be found in many old cookbooks, but Ruth Derousseau is credited with creating the recipe and winning the Junior Pillsbury Bake-off contest in 1950. I have several alternative versions. One recipe is nut-free and another one calls for less flour. Perhaps your old, family cookbooks contain a r...  Continue Reading


12 Oct

Patterns for Simple Gingerbread Houses

My Eats and Treats column for the winter 2018 issue of Prairies North Magazine is titled Starter Home - Gingerbread Style. To accompany that article, I am sharing a few ideas about making gingerbread house patterns.  Designing a bungalow pattern is easy. Start with a pad of graph paper. If this is your first attempt, count ...  Continue Reading


05 Jun

Crispy Lemon Refrigerator Cookies

Refrigerator cookies are made in two steps. I often let the dough rest in the refrigerator overnight, so I can bake them just before guests arrive for tea the next day. The smell of cookies baking creates an inviting atmosphere. Most vintage cookbooks contain a basic recipe for icebox cookies with several variations on a bas...  Continue Reading


28 May

Butterscotch Cornflake Cookies

This recipe has been a favourite at my house for over 40 years. The butterscotch chips create the flavour, and no two brands taste the same. Try various brands of chips to see what you prefer.  Preheat oven to 350° Ingredients: 1 cup of shortening or lard 1½ cups of packed brown sugar 2 eggs 1 teaspoon of salt 1 teaspo...  Continue Reading


23 Apr

Pumpkin Raisin Cookies

I have several recipes for soft pumpkin cookies, but I am sharing my favourite today. This version was published in a book titled Better Food for Kids, written by registered dieticians Joanne Saab and Daina Kalnins, who were working at The Hospital for Sick Children in Toronto at the time of publication. The recipe was not inc...  Continue Reading


16 Apr

Gertrude's Molasses Crinkles

Preheat oven to 375° F Moist Ingredients: 1 cup of packed brown sugar ¾ of a cup of shortening or lard (partially butter, if desired) ¼ cup of cooking molasses 1 egg Mix the above until it is smooth. Dry Ingredients: 2¼ cups of all-purpose flour 2 teaspoons of baking soda 1 teaspoon of ground cinnamon 1 teaspoon ...  Continue Reading


14 Sep

Spicy Raisin Ginger Cookie Bars

I originally titled this piece, An Ounce of Delicious Won't Kill You! I always weigh my treats, if a calorie count isn't available. For me, a serving of a delicious sweet treat is one ounce.  I am going to share a recipe for light, flavour-packed cookie bars that complement a cup of coffee, elevating the taste experience to ...  Continue Reading


03 Apr

Pecan Bites

Pecan Bite The original recipe for these gluten free, easy, delicious treats was from Company's Coming. The Boy, from the Get a Bigger Wagon stories, says, "They are so delicious they must be illegal."  Preheat the oven to 300°F 1 egg white 1 cup of brown sugar, packed 1 teaspoon of vanilla 2 cups of pecan halves, whole...  Continue Reading