Blog


28 Jul

Mom's Vintage Rhubarb Pie Filling

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


31 May

Pastry-Topped, Deep-Dish Apple Rhubarb Bake

  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


30 May

Air Fryer Chicken Parmesan

    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


01 Mar

Delicious Icing That Outlines and Fills

  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


28 Feb

Fantastic Microwave Oven Toffee

  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


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


03 Dec

A Celebration Trifle for Any Season

  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


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


03 Sep

Fresh Pineapple Marinated in Rum

This straightforward, mind-blowingly delicious recipe is for adults only!  Ingredients: 1 pineapple, cut into cubes 3 tablespoons brown sugar 3 tablespoons rum, preferably dark Cut the top and bottom from a pineapple. Cut down the sides to remove peel and eyes. Cut the pineapple into quarters. Remove the core. Cut the qua...  Continue Reading