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
Preheat the oven to 450°F This small recipe works best using a basic 8-inch pie plate. My mother usually baked this pie in a shallow enamelled 9-inch pie plate that she received as a wedding gift in 1947. I cherish that pan and used it recently. I enjoyed the memories that flooded over me that day. Ingredients: Pastry... Continue Reading
28.07.2022
Preheat the oven to 400°F Prepare pastry to cover a 9” by 13” cake pan. Use homemade or purchase puff pastry from a grocery store. Roll pastry into a 10” by 14” rectangle. Refrigerate the prepared pastry topper on a baking sheet or tray until the fruit mixture is ready. Filling Ingredients: 9 cups apples... Continue Reading
31.05.2022
Ingredients: 2 chicken breasts Coarse salt Freshly ground black pepper ⅓ cup flour 2 large eggs 1 tablespoon of Frank’s RedHot Original Cayenne Pepper Sauce 1 cup panko breadcrumbs ¼ cup finely grated fresh parmesan 1 cup marinara sauce Thinly sliced mozzarella cheese Cut each breast in half horizontal... Continue Reading
30.05.2022
I have followed Sally of Sally's Baking Addiction for years. She has built an empire. This icing recipe originated from Sally, and I have attached the link to her instructions at the end of this blog. While preparing my article for the spring 2022 issue of Saskatoon Home Magazine, I tried several icing recipes. This one ... Continue Reading
01.03.2022
I have followed food blogger Jaclyn of Cooking Classy for many years. Visit her site and click Microwave Caramels for her mother-in-law’s recipe. I have adapted the recipe to suit my needs. I incorporate this toffee into Butterscotchies and Crater Cookies. The story of my inspiration for developing the recipe for m... Continue Reading
28.02.2022
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
23.02.2022
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
22.02.2022
Despite having many trifle recipes, I often return to this easy, child-friendly version after a holiday season. A trifle is a desirable reinvention of leftover baking. If you made my Cherry Bundt Cake, as featured in the winter 2021 issue of Saskatoon HOME, and are lucky enough to have some left, try this recipe. It's ... Continue Reading
03.12.2021
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
24.11.2021
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