Blog

14 Jun

The Summer Issue has Arrived

Every time a copy of Prairies North, the magazine of Saskatchewan, arrives in my mailbox, it feels like an invitation to curl up with a cup of tea in my favourite armchair and read a couple of articles. I pace my reading over several solitary tea times, savouring the highlights of Saskatchewan.  The summer 2018 issue has rece...  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

03 May

Clues for Solving the Great Hosiery Mystery

The word hosiery refers to stockings, tights, and socks, collectively. I use the word tights when I am speaking about opaque or semi-opaque hosiery. I enjoy wearing an expanded offering of tights in the winter. The choices in colour, texture, and fibres add spice to a winter wardrobe and enhance the look of boots. In spring, I ...  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

06 Apr

Controversial Names for Vintage Recipes

I have changed the name of my husband’s favourite cookies since a British friend informed me that Nig Nog Cookies might be offensive. I was saddened to hear this and did some research. Nig nog is thought to be the shortened version of nigmenog, a late 17thcentury word meaning very silly person. The original word is not offens...  Continue Reading

14 Mar

Honouring Saskatchewan Artisans

I have a small collection of handmade fashion pieces, and each item has a story. Creative people with amazing hands have made these treasures. Some are heirlooms already, and the rest will take their place in our family history, eventually. I often carry my late mother’s tiny clutch bag, which was made by my great uncle in the...  Continue Reading

05 Mar

Ink is the Link

Meet Amanda and Rob Soulodre, busy Saskatchewan entrepreneurs.    I am thrilled to be writing a food column for Prairies North, the magazine of Saskatchewan. My first article appears in the March 1, 2018, issue. I have subscribed to this colourful Saskatchewan publication for twenty years, and I consider it to be a celebrati...  Continue Reading

26 Feb

Oven-Baked Rice Medley

Preheat oven to 350°F Try this oven-baked rice recipe. It bakes in 30 minutes at 350°F, so it is ready in the time it takes to rest and carve a roast.  Pour two cups of good quality chicken broth (I prefer Campbell’s Stock First) into an ovenproof casserole and heat on high in the microwave for two minutes per cup. Saut...  Continue Reading

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