Blog


30 Jul

Maureen's Anything-Goes Muffins

I have baked these muffins, frequently, since 1964. Every batch tastes different because half a cup of almost anything can be added to the batter. I have added raisins, cherries, dates, nuts, coconut, apricots, and homemade mincemeat - not all at once, of course.   Preheat oven to 400°F Dry Ingredients: 1½ cups of flour...  Continue Reading


31 May

Reinventing Yesterday's Chili

My “Eats and Treats” column in the summer issue of Prairies North Magazine features a quick, delicious pressure cooker chili. Whether you make our Prairies North Magazine recipe or a familiar family favourite, you will be grateful for all the ways you can serve the leftovers.  We love to turn leftovers-night into a party...  Continue Reading


17 Apr

Versatile Lemon Pudding

(From scratch, using flour, cooked in the microwave oven) This filling is delicious, chilled in a bowl or served from the freezer on a hot summer day. Make it with or without meringue. It is also the perfect filling for prebaked tart or pie shells.  Make sure you have granulated sugar, all-purpose flour, salt, 3 eggs, a juicy...  Continue Reading


21 Mar

Spring 2020 Prairies North Magazine Has Arrived

In my spring Eats and Treats column, I shared a few of my favourite memories about microwave cooking, from a time when microwave ovens were new and exciting. Decades later, I still rely on my microwave oven for many fantastic recipes.  You must try my Popcorn in Caramel Sauce. Get inspired to eat popcorn in the morning, by ...  Continue Reading


21 Mar

Scalloped Cabbage

Preheat the oven to 350°F Butter a 2-quart casserole. It is fine to double this recipe.  Cabbage: Finely shred 3 cups of cabbage  Cook cabbage in a small amount of boiling water with a pinch of salt in a covered saucepan until tender-crisp. (Takes about 5 minutes) Drain, mix with cheese sauce and sprinkle with topping....  Continue Reading


20 Mar

Best Ever Microwaved Rice Pudding

I have been making this recipe since the early 1980s. I have a 1200 watt microwave oven, and I cook this recipe at Power 8.  Your plain rice can be cooked in your preferred way: steamer, pressure cooker, stovetop, microwave, or conventional oven. Ingredients: 3 beaten eggs 2 cups of milk 1/3 cup of sugar 1 teaspoon o...  Continue Reading


27 Jan

Rickety Uncle, Oat Snacking Cake, or British Flapjack

My daughter recently bought me a folding silicone cake pan. My new pan is a perfect eight-inch square and is reinforced with metal, so it won’t collapse on the way to the oven.   I wanted to test this new pan, so I decided to compare several oat square recipes. My Rickety Uncle recipe dates back to the 1940s. In the 70s,...  Continue Reading


29 Nov

Mincemeat Bran Muffins

Mincemeat Bran Muffins The homemade mincemeat recipe featured in Prairies North Magazine (Winter Issue 2019) will take these muffins up a notch. Our grandkids enthusiastically devour them.  Preheat oven to 375°F Wet Ingredients:  In a bowl, beat the following ingredients.  2 eggs ¾ cup of oil 1 cup of sugar Ad...  Continue Reading


29 Nov

Mincemeat Oat Squares

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


28 Nov

Vintage Hot Water Pastry

Vintage Hot Water Pastry My mother made this pastry recipe from farm-fresh pork lard, likely rendered by her mom. Later, she purchased a similar product from the butcher shop. I have occasionally used brand name lard from grocery stores, but it doesn’t taste quite the same. You will find extra ingredients in boxed lard desi...  Continue Reading