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

23 Aug

Pineapple Pecan Loaf

I have a better relationship with food when I don’t repeat the same food items each day. I stock my big basement freezer with containers of pancakes, loaves, and scones. I use recipes that call for a variety of protein, fruit, and grain. I fill my stackable Freezer Mates Plus storage containers with a variety of breakfast opti...  Continue Reading

24 Feb

Golden Angel Food Cake

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 Feb

Raspberry Bundt Cake

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 Feb

Spiced Autumn Angel Food Dessert

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

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