I Do Enjoy Cooking ~ Especially on rainy days!

Recipes : Quote

My passion for cooking comes from two experienced ladies who have created meals for most of their lifetime, my mother and mother-in-law.
Over the years, I have watched how much time and dedication goes into preparing a breakfast, a dinner and a lunch. It is a lot of work and skill.
A few of my recipes date back when I was a young girl growing up with 4 boys and 3 girls. We were a big family and meals weren’t just simple. Mom made wholesome dinners every day with meat, potatoes and vegetables. A salad was your side dish with homemade bread and a delicious dessert to conclude the evening. Bread was and is still a big part of our culture. Everything was homemade, pies, pastry, cookies, cakes and buns. Our birthday cakes were made from scratch, a double round layer cake with creamy butter icing served with vanilla ice cream.
Not all of the recipes I share are family traditional favorites. I enjoy sharing yummy recipes from friends and co workers too, making sure to give acknowledgement, credit and recognition.
After my husband and I were married, living away from home was a bit difficult. Not knowing how to cook was a task I needed to pursue in becoming a good homemaker. It wasn’t so easy to call up mom and ask her drop by and show me how to bake a cake or stuff a turkey. Then again, living in the same town with my in laws was so beneficial. My mother-in-law was always there to lend some good tips and advice in the kitchen. I have learned a great deal from these special ladies and I hope I can pass on their gifts of cooking to my children and grandchildren. I can’t wait to share my love of cooking with you and the significance and stories it has with me.

Pumpkin Spice Soup

Nothing beats a homemade soup from scratch! Using simple ingredients and spices makes this recipe so delicious and comforting for the autumnal season. I prefer using these little baking pumpkins for most of my pumpkin recipes. They're very sweet and easy to bake with.

Baked Pumpkins

Bake in a dish of water @ 350 Degrees for 30-45 minutes.
Poke with a fork to test the texture of skin. It should be tender and soft.
Peel skin and remove the stringy flesh.
Blend until smooth.
Set aside until you're ready to use for the pumpkin soup recipe below.

Ingredients

2 Celery Stalks, chopped
1 Medium Onion, chopped
3 Garlic Cloves, minced
2Tbsp Olive Oil
1 Bay Leaf
1 Tsp Basil
1/2 Tsp Italian Spice
1/2 Tsp Cumin
1/2 Tsp Cinnamon
1/4 Tsp Curry
1/4 Tsp Ginger
1/4 Tsp Nutmeg
1 Tsp Salt
1 L Chicken Broth
2 c Water
2 c Pumpkin Puree
2 c Heavy Cream
1/2 c Cilantro
1/2 c Roasted Pumpkin Seeds
Pepper to Taste

Directions

In a large pot, cook celery, bay leaf, onion and garlic in olive oil. Add in spices, water and chicken broth. Simmer for 20 minutes. Remove bay leaf. Stir in pumpkin puree. Cook for another 15 minutes. Lower heat and slowly whisk in cream and allow to heat up. Serve with roasted pumpkin seeds and embellish with chopped cilantro.

Pepper to taste.

Early July the local farms set up for the summer with fresh vegetables, fruits and preservatives. New red potatoes are a family favorite served on a summer evening with a heavy cream sauce and fresh dill from the garden! So simple and takes minutes to prepare!

A summer favorite...New red potatoes prepared with a heavy hot sauce, chopped green onions and fresh dill!

Ingredients

1 Small Bag of New Red Potatoes 3 Ibs

500 ml Whipping Cream

1/2 c Green Onions, chopped

A Handful of Dill or more

Rhubarb Galette With a Creamy Filling and a hint of Nutmeg!

What to do with that left over pastry! Now that rhubarb season has arrived I thought instead of baking a pie, a galette sounded quite interesting and delicious! All you need is 2 cups of fresh cut rhubarb,sugar and a bit of pastry!

Ingredients

2 c Rhubarb, cut

1 1/2 c Sugar

3 tbsp Flour

2 Eggs

1/2 tsp Nutmeg

1/4 tsp Cinnamon

1 tbsp Butter or Margarine

Leftover Pastry (size of a grapefruit)

Directions

Roll out leftover pastry on floured surface. (As in the photo above.) Add cut rhubarb to the center of the pastry.
Next, in a medium size bowl whisk eggs lightly, add sugar, flour, nutmeg and cinnamon. Fold pastry in towards the center leaving enough of the filling exposed. Top with butter. Brush the folded pastry with cream and sprinkle with sugar.

Enjoy

Bake at 400 degrees on a cookie sheet lined with parchment paper for 15 minutes. Lower oven to 375 Degrees and bake for another 30-40 minutes. Or until done. Cool before serving.

Serve with ice cream and tea.

Rhubarb Jam

From Garden to Table

My next visit home to see my mother could not happen any sooner! I miss her dearly and her home cooking and especially her homemade rhubarb jam made from scratch. So today, I cut my very own rhubarb from the garden patch and prepared this simple jam recipe using just 3 ingredients! The aroma of rhubarb simmering on the element smells amazing!

Ingredients

2 c Rhubarb, chopped

2 c Sugar

Half of an Orange

Prepare the above ingredients and allow to sit overnight in a bowl. Cover with plastic wrap.

*Note

You may substitute the orange for 1/2 c strawberries if desired.

Directions

In a large pot, cook rhubarb mixture and simmer on low heat for 15-20 or until the rhubarb and orange is a soft texture.

Seal in sterilized jars.

The following recipe makes up to 2 x 250 ml jars.

You may double or triple the recipe to make a larger quantity of jam.

Enjoy on morning toast or homemade biscuits! Perfect with a cup of tea!

*The following biscuits are also known as bannock buns.

Sharing a traditional homemade simple recipe pretty similar to your simple biscuits recipe.

Lemon Meringue Pie

Lately, cravings for a lemon meringue pie have been on the mind and I decided to prepare just one for Sunday dessert.
My mother in law knows me well and how much I treasure vintage material. Just the other day, she surprised me with a bundle of old recipe books once belonging to her dear aunt. Skimming through the recipes, I happened to locate the perfect lemon meringue filling recipe in an old Blue Ribbon cook book.
Using my mother's homemade pie pastry recipe it turned out just delicious! Thank goodness for mother's and vintage recipes!

Ingredients

1 c Sugar

2 Lemons (You will need the juice and rind from the lemons.)

3 Egg Yolks (Set aside egg whites for later use.)

1 1/2 c Boiling Water

2 tbsp Cornstarch

1 tbsp Butter

1 Baked Pie Shell

Directions For Pie Filling

In a medium size mixing bowl separate egg yolks from the whites. Set aside egg whites. Whisk together egg yolks and sugar. Mix in cornstarch and boiling water. Using a double boiler whisk mixture until it thickens on low heat. Keep stirring to keep from sticking. Once mixture becomes the right thickness add butter, lemon juice and rind. Remove from double boiler and pour into a prepared baked pie shell. Allow to set.

In the meantime beat egg whites until they form a peak. Slowly beat in sugar. Spread over set filling to create a silky texture. Place in the oven at 375 Degrees for a few minutes until golden brown.

Allow to cool before serving.

Enjoy with tea or coffee.

6-8 Servings

Rhubarb Pie

I always think of my dear mother when I bake! Sunday morning's she would prepare her homemade pies just before church for us all to enjoy after dinner. Mom makes most of her delicious pies from scratch. It can be a lemon meringue to a sweet apple pie. The one pie I love to recall is her homemade rhubarb pie. Fresh rhubarb from the garden makes a whole lot of difference when preparing rhubarb desserts.

This recipe is so creamy and rich with a hint of nutmeg! I think you'll enjoy it!

Ingredients

3 c Rhubarb, chopped

1 1 /2 c Sugar

3 tbsp Flour

2 Eggs

1/2 tsp Nutmeg

1/4 Cinnamon

1 tbsp Butter

1 Unbaked Pie Shell

Directions

In a mixing bowl beat eggs lightly until frothy. Blend in sugar, flour and spices. butter, chopped rhubarb and mix well. Pour into an unbaked pie shell. Top with butter.

Bake & Serve

Preheat oven to 375 Degrees

Bake for 10 minutes and then lower your oven to 350 Degrees and bake for a half hour more.

Cool and serve with tea or coffee.

6-8 Servings

Recipes : Services

Hot Cross Buns

An Easter family tradition baked just in time for Good Friday! A sweet little bun with raisins and spices drizzled with a white icing prepared minutes after they cool.
As I gather the ingredients from my pantry came thoughts of my mother standing by her kitchen table mixing up her sweet buns with the morning sunlight streaming through the window.
I clearly remember her offering up the task of snipping the tops of the dough!
Sweet memories!

Ingredients

Prepare Sweet Dough for the following recipe. To change up the recipe you will need to add raisins, nutmeg and cinnamon. ( Currents are optional )

1 cup Milk, scald

1/2 cup Margarine, melt

1/2 cup Sugar

2 Eggs

5 cups Flour or more

2 tsp Salt

2 cups Lukewarm Water

1 cup Raisins

1 tsp Cinnamon

1/2 tsp Nutmeg

1/2 cup Lukewarm Water

2 tsp Sugar

2 tbsp Yeast

Directions

Before you begin, proof yeast. Allow to set for 10 minutes.

In a large mixing bowl add scalded milk, melted margarine, sugar, cinnamon, nutmeg and salt. Mix well. Whisk in 1 egg at a time.

Next, add set yeast and lukewarm water. Add 1 cup of flour at a time. If too sticky knead in more flour and form into a ball. Pat top of dough with olive oil and cover with a light cloth. Set in a warm place on the counter and rise until double. ( 1 hour)

Punch down and knead in a bit of flour. Rise for only 10 minutes.

Preparing Buns

Preheat oven to 375 Degrees F

Form portions of dough balls and place in rows on prepared cookie sheet. Cover with cloth and rise until double. ( 20 minutes)

With clean scissors snip tops of the dough buns just before baking.

Bake for 20-25 minutes or until golden brown. Cool on rack.

Drizzle with a white icing mixture. ( Icing sugar and water )

Makes about 4 dozen buns

Oatmeal Cookies with a Date Filling

If you have sweet tooth for oatmeal cookies, you'll definitely enjoy these soft and chewy sandwich cookies with a date filling! So quick and easy and takes minutes to prepare! Mom made sure to pack oatmeal cookies for our school lunches! A Simple treat we shared and enjoyed!

Ingredients

3/4 c Butter or Margarine

1 c Brown Sugar, packed

1/2 c Sugar

1 Egg

1 tsp Vanilla

2/3 c Flour

3/4 tsp Baking Soda

3 c Oatmeal

1/4 Cloves

1/4 tsp Cinnamon

1 c Date Filling

Directions

Preheat oven @350 Degrees F.

In a large mixing bowl, cream butter or margarine. Add in sugar, egg and vanilla. Mix well.

Slowly mix in flour until well blended. Next, with a wooden spoon mix in oats. Blend well.

Drop a heaping teaspoonful of cookie dough onto a cookie sheet lined with parchment paper,

Bake for 10-12 minutes. Cool on rack.

See recipe for date filling below.

Date Filling

In a small saucepan, simmer dates, sugar and water on low heat until soft and mushy. If it becomes a bit dry just stir in more water. Cool.

Using a teaspoon, spread date filling on the flat side of the cookie and top with another cookie. Gently press together to make your sandwich cookie.

Makes about 32 Sandwich Cookies

Enjoy with cup of tea!

These sandwich cookies freeze well in containers.

Sourdough Cinnamon Buns

A sweet dough recipe, using only 1 cup of sourdough starter made these cinnamon buns perfect and so incredibly moist!

Ingredients

(Please take note the following sweet dough recipe is plenty for 36 cinnamon rolls)

1 cup Milk, scalded

1/2 cup Margarine, melted

2 Eggs

5 cups Flour or more

2 tsp Salt

Ingredients to proof yeast~

2 tbsp Yeast

1/2 cup Lukewarm Water

2 tsp Sugar

2 cups Lukewarm Water

1 cup Sourdough Starter

Below, the following ingredients are for spreading on rolled dough. Makes about 18 rolls. ( You may use more sugar if desired. )

1 3/4 cup Brown Sugar

1/2 cup Butter or Margarine

1 tsp Cinnamon

Directions

Before you begin preparing your sweet dough you need to proof your yeast.

In a small bowl dissolve 1/2 cup lukewarm water and 2 tsp of sugar. Stir in 2 tbsp of active dry yeast and set in a warm place for about 10 minutes.

In a large mixing bowl add scalded milk, melted margarine, sugar and salt. Whisk in 1 egg at a time.

Add in yeast mixture and

lukewarm water, stir well. Mix in the 1 cup of sourdough starter.

Next, slowly whisk in 1 cup of flour at a time, making sure to stir out the lumps. You may need to switch to a wooden spoon once you've added enough flour. Knead in more flour until your dough becomes an elasticity texture.

If you feel your dough is a bit sticky just knead in more flour. Once you've kneaded in enough flour to your dough pat a bit of olive oil on surface to keep from drying out.

Cover with a light cloth and place in a warm area. Rise until double. Punch down and knead in a bit of flour. Rise again for only 10 minutes.

Rolling Out the Dough

Roll out half the dough onto a floured surface in the shape of a rectangle. ( You may use the other half of the dough for dinner rolls or repeat this procedure.)

Using a butter knife spread butter evenly over the dough. Cover with brown sugar and sprinkle with cinnamon. Roll out

tightly the long way. Pinch the ends.

Using a sharp knife cut 1 inch pieces and place sideways into a buttered dish sprinkled with brown sugar.

Let rise. Cover with cloth for 30 minutes or until doubled.

Bake @ 375 F for 20 minutes or until golden brown. Cool on rack.

Enjoy with morning coffee!

Makes about 18 rolls.

Sourdough Bread

One of my greatest challenges in the kitchen...making sourdough bread! A week's process with much time and patience, I'm pleased with the results! The aroma of the yeast in the kitchen gives me the idea of starting my own bakery! Perhaps in time...something to think about in my retired years ahead.

Sourdough Starter

Day 1

Ingredients

Glass Container

Wooden Spoon

1 c Flour

1 c Filtered Water

To begin this 7 day process, you will need to begin with 1 cup of flour and 1 cup of water.
Mix well in a mason jar using a wooden spoon until blended. Cover with plastic wrap for 2 days making sure to stir daily. (Place in a cool place on the counter out of direct sunlight.)

Directions

Day 2-7

By the second day your starter has now developed bubbles and you need to give it's first feeding.

Add 1/2 c flour and 1/2 c water. Stir well and cover. Over the next few days you need to feed a daily dose of 1/2 c flour and 1/2 c water to your starter to complete the process. By the fourth day the sourdough starter may have tripled in size so you may need to transfer your starter into a large glass bowl and cover. Day 7 is when you are ready to begin your sourdough baking. It should have a yeasty odor and should appear bubbly.

Sourdough Bread

Ingredients

1 1/2 c Sourdough starter

3-4 c Flour

1 tsp Salt

1 tsp Sugar

Pour 1 1/2 c of the sourdough starter into a large glass mixing bowl and whisk lightly. (You may discard the rest or keep it for other baking recipes). Switching to a wooden spoon, mix in sugar, salt and flour. Knead and shape into a round ball adding more flour if necessary. Allow to rise in a greased pan dusted with flour until double. Score and cover with a cloth. Set in a warm place.

Baking

Preheat your oven to 400 Degrees

Once your sourdough bread has doubled in size, bake for 50-60 minutes or until the center breaks apart. Remove from pan and brush with olive oil. Enjoy with butter or margarine. Serve with your favorite meal or with a homemade beer cheese soup.

Bread Pudding

When I think of old recipes, Mother's traditional bread pudding comes to mind! An old fashioned dessert made from the basics...stale bread, milk, eggs and brown sugar. So simple and easy to prepare for that cozy winter Sunday evening with tea!

Ingredients

4 c Stale Bread, cut into chunks
2 1/2 c Milk
2 Eggs, beaten
1/2 c Brown Sugar
1 tsp Vanilla
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Salt
2 tbsp White Sugar
1/2 c Raisins
1/4 c Walnuts
2 tsp Margarine

Directions

Prepare a 9 x 13 inch dish and layer it with greased parchment paper.

Cut bread into small chunks and place into dish. Set aside.

In a medium bowl whisk eggs until frothy. Add milk, brown sugar, cinnamon, nutmeg, salt and vanilla. Add in raisins. Whisk until well blended and pour evenly over bread mixture. Sprinkle with sugar and walnuts. Top with 2 tsp margarine. Allow to set in refrigerator for 20 minutes.

Baking

Bake uncovered at 375 Degrees for 30- 45 minutes or until the topping is a crispy golden brown. Serve with cream or ice cream and of course, with your favorite tea. Enjoy!

To change up the recipe, adding apple wedges gives it fruity flavour!

Homemade Ginger Cookies

Time to spice up the Christmas holidays with these chewy and soft in the middle cookie. A simple and easy recipe which only takes minutes to prepare.

Ingredients

3/4 c Shortening

1 c Butter

1/4 c Molasses

1 Egg

2 c Flour

2 tsp Baking Soda

1/2 tsp Cinnamon

1/2 tsp Ground Cloves

1/2 tsp Ground Ginge

1/4 tsp Salt

1/2 c Sugar for Coating

Directions

In a large mixing bowl, using a hand mixer cream shortening and sugar. Add in molasses and egg. Mix well.

Meanwhile in a medium bowl sift together your dry ingredients.

Slowly add to your creamed mixture. Mix thoroughly making sure all the flour is mixed in well.

Cover and refrigerate for 15-20 minutes. (This allows rolling and shaping your dough into balls much easier.)

Shape into 1 inch balls and place on a cookie sheet lined with parchment paper.

Bake

Pre heat oven to 350 Degrees. Bake for 10 minutes or until they appear to show cracks in the cookie. Cool on a rack.

Serve

Makes about 4 dozen cookies.

Note: These cookies freeze well in air tight containers.

Serve with a tall glass of cold milk!

Imperial Cookies with a Jam Filling

A delicious cookie with a soft chewy texture perfect for the holiday season! A raspberry jam filling and topped with a simple glaze! Everyone in the family adores this favorite cookie, especially during any festive season!

Ingredients

1 c Butter
1 c Margarine
1 c Sugar
2 Eggs
1/2 tsp Almond Extract
5 c Flour
1 tsp Baking Powder
1/4 tsp Salt
Raspberry Jam
Icing Sugar
2-3 tbsp Water
1/4 tsp Almond Extract
Almond Slices and Candied Cherries are optional

Directions

In a medium bowl sift together flour, baking powder and salt. Set aside.

In a large mixing bowl, using a hand mixer, cream butter and margarine. Add sugar and blend well. Beat in eggs one at a time. Add in almond extract.

Slowly blend in flour mixture, mixing well using a wooden spoon. Shape into 4 equal parts, cover bowl with plastic wrap and refrigerate for 15 minutes.

Remove from refrigerator and roll out chilled dough onto floured surface.

Using a round cookie cutter press fairly thin and place on a cookie sheet lined with parchment paper. Bake for 8-10 minutes @ 350 Degrees.

Decorate

Taking two cookies, scoop out a teaspoon of raspberry jam and place between the two. Drizzle a teaspoon of icing on each cookie sandwich and embellish with an almond slice or a cherry piece.

See Recipe for Icing below:

Icing

2 c Icing Sugar

2-3 tbsp Water ( or more)

1/4 tsp Almond Extract

Mix together with a spoon until you get a good consistency. Try not to make it too runny. Use a teaspoon of icing to top each cookie.

This recipe makes approximately 4 dozen cookies.

(They freeze well in air tight containers or zip lock bags.)

Gnocchi made from sweet potatoes

A simple and easy recipe just using 3 ingredients...sweet potatoes, flour and an egg! Perfect for homemade soups or served alone!

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Ingredients

2 Medium Sweet Potatoes
1 c Flour
1 Egg

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Directions

In a medium saucepan bring potatoes to a boil. Strain and mash. Cool.

Pour flour onto flat surface. Make a well. Add sweet potatoes and egg. Slowly knead and form into a ball. Taking a flat wedge divide into 4 equal parts. Roll out onto floured surface and cut into 3/4 inch pieces. Take a fork and press each sides of gnocchi.

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Next Step

Prepare a large pot of water. Add salt . Allow to come to a boil. Drop gnocchi into boiling water. Leave for 1 minute or until they come to the surface. Using a strainer scoop out and lay on a damp towel for a few minutes. Remove and place in a bowl. Drizzle olive oil over gnocchi and give it a gentle stir.

Serve with your favorite marina sauce or use in soup recipes.

Butternut Squash Soup

A fall favorite using butternut squash and coconut milk! A perfect choice of soup for those fall chilly nights!

Ingredients

1 Onion, chopped

2 Celery Stalks, chopped

1 Bay Leaf

2 Garlic Cloves, crushed

2 tbsp Olive Oil

1 L Chicken Broth or Vegetable Broth

2 c Water

1 tsp Salt

1/4 tsp Cumin

1 tsp Basil

1 tbsp Rosemary

1/4 tsp Turmeric

1/4 tsp Hot Pepper Flakes

2 c Tomatoes, diced

8 c Butternut Squash, cooked, peeled and chopped

2 c Coconut Milk

1/4 c Fresh Cilantro, chopped

1/4 tsp Lemon Rind

Pepper to taste

Directions

In a large pot cook bay leaf, onions, celery, garlic in olive oil until vegetables are tender.

Add chicken broth, water, salt, lemon rind and spices. Simmer on low heat for 10 minutes. Remove bay leaf.

Add in squash and tomatoes. Stir in a small portion of cilantro. Cover and simmer for 20 minutes.

Remove from heat and purée soup using a hand blender until it’s a smooth texture. Return to heat and add coconut milk.

Embellish with remaining cilantro and pumpkin seeds! Enjoy with your favourite wine and serve with pumpernickel bread!

Serving of 8

Beet Leaf Buns with a Dill Sauce

An authentic recipe using young beet greens from the garden baked with heavy cream embellished with fresh dill ! The first time I had this Ukrainian dish was introduced to me by my friend Diane! With a little help from a co worker, Sandy, I was able to gather some recipe tips to complete this incredible dish! It is now a favorite to add to our thanksgiving meal!

Ingredients

Young beet greens, washed and rinsed

Dry on paper towel and set aside

2 c Heavy Cream

1/2 c Green Onions

2 Garlic Cloves

A Handful of Dill ( 2 tbsp )

Procedure

Prepare your sweet dough as you would normally. I use my own recipe for making dinner rolls. You may certainly use frozen prepared dough for this recipe but giving yourself enough time to thaw dough well before preparing.

Rising & Shaping

Having your dough set for an hour, now its time to start shaping your buns.

Using a sharp knife cut small pieces of dough and shape into small balls.

Wrap a beet leaf around the dough and then place on a cookie sheet layered with parchment paper.

Allow to rise for 20 minutes.

Baking

Preheat oven to 375 Degrees.

Bake buns for 20 minutes or until golden brown.

While buns are baking prepare dill sauce.

In a medium skillet whisk together cream, dill, green onions, and garlic.

Simmer for 15-20 minutes. Drizzle over buns and bake for another 10-15 minutes!

The following dill sauce recipe is enough for 24 rolls.

The leftover buns are perfect for freezing and can be placed in Zip lock bags for storage.

Homemade Grape Jelly

A backyard of mini grapes has now become a yearly harvest tradition! Late August my grapevine is loaded with purple grapes that makes the perfect grape jelly which is spreadable on toast or homemade biscuits! So sweet and yummy! You'll enjoy making this simple recipe!

Ingredients

7 lbs Grapes (7-8 c)

5 c Sugar ( I use less )

1 Box Certo

Directions

Wash grapes thoroughly to remove stems, bugs or any spiders hidden among the cords!

In a large cooking pot bring grapes to a boil and cook for 20 minutes! While cooking mash grapes to squeeze out the juice. Remove from heat and using a cheese cloth strain until the juice has stopped dripping. This may take a while.

When the dripping has stopped cook add the box of Certo to grape juice and allow to come to a boil for 1 minute. Add sugar making sure to mix it in well. Boil for 1 minute and remove from heat. You’re now ready for canning!

Canning

Allow a big pot of water to come to a boil. Sterilize your jars, lids and rings for 5 minutes. Fill jars with grape jelly and tighten loosely. Once filled place in a canner for 20 minutes. Remove jars and place on a surface to cool. You may need to tighten the jars to seal.

Place in a cool dark place for storage.

Homemade Borscht

Every fall my family and I look forward to soup season! A Ukrainian vintage recipe shared by my mother in law using homegrown beets and fresh dill from the garden. We especially enjoy having traditional borscht during our Ukrainian Christmas Eve celebration!

Ingredients

5 Large Beets, peeled, cut thin and sliced

3 Large Onions, diced

1 Small Cabbage, shredded (red cabbage is an option)

8-10 c Pork Broth (vegetable broth is fine)

A handful of fresh Dill

1 qt Tomato Juice

2 Carrots, diced

1 1/2 tbsp Salt

Pepper to taste

Directions

In a large pot simmer broth for 20 minutes. Add beets, onions, cabbage, salt and dill. Allow to come to a boil. Do not boil hard. Turn down to low heat. Add salt and half of the tomato juice. Allow to simmer for 1 1/2-2 hrs skimming off foam until broth mixture is clear. Halfway through the cooking process add carrots and the remaining tomato juice, making sure to skim off foam while cooking. When your vegetables are a soft texture it's a indication your borscht is ready.

Serve

Serve in bowls adding a swirl of heavy cream or a tablespoon of sour cream to taste. Embellish with fresh dill! Enjoy with fresh bread or dill buns.

8-10 Servings

Rye Bread

Using my mother's homemade white bread recipe I was able to come up with a simple rye bread using caraway seeds. The seeds give it a savory taste and is perfect for morning toast!

2 c Milk, scalded
3/4 c Lard or Shortening, melted

1/2 c Lukewarm Water

3 tsp Sugar

2 tbsp Traditional Yeast

1 tbsp Molasses

1 tbsp Honey

2 tsp Brown Sugar

2 tsp Salt

2 c Lukewarm Water

2 c Cold Water

2 tbsp Caraway Seed

6 c Enriched White Flour or more

4 c Whole wheat Flour

4 c Organic Dark Rye Flour

Prepare active dry yeast, sugar and lukewarm water. (allow to set for 10 minutes)

In the meantime scald milk in a medium size pot.

Melt lard or shortening in another pot on low heat.

In a large bread mixing bowl add scalded milk, lard and whisk lightly. Stir in salt, brown sugar, molasses and honey. Add water and activated yeast. Slowly alternate 1 cup of white flour and whole wheat flour making sure to stir out all the lumps. Whisk in 1 cup of dark rye flour. Repeat this procedure 3 more times ending with white flour. You may need to add more white flour and knead until its an elasticity texture.

Cover with cloth and allow to rise until double. (1 hour)

Punch down after 1 hour of rising. Knead in more flour if dough is sticky. Cover and rise for 15-20 minutes or until double. Shape into loaves and allow to set in greased pans for 20 minutes or until your bread dough has doubled in size. Score bread to your own design before baking.

Bake @375 F for 20-25 minutes or until bread is golden brown. Remove from pans to cool on rack.

This recipe makes 6 loaves of bread.

Raspberry Delight

Make mom a delicious dessert for your Mother’s Day celebration using fresh raspberries and whipped cream! A cool and yummy recipe for any occasion and especially perfect for Sunday gathering! The first time I had a taste of this delicious dessert was during our coffee break at work.
Thank you Leslie for sharing now a favorite.

Crust

2 c Graham Crumbs

1/2 c Margarine, melted

1/2 tsp Cinnamon

2 tbsp Sugar

Mix the above ingredients and save 3 tbsp of the mixture for the topping. Press into a round spring form pan. Bake @ 350 F for 5-7 minutes. Cool.

Cream Cheese Filling

1 pkg (250 g ) Cream Cheese

1/4 c Icing Sugar

2 c Prepared Whipped Cream or Cool Whip ( I prefer whipped cream)

Whip cream cheese and icing sugar. Fold in half of the prepared whipped cream or cool whip mixture and spread over crust. Place in refrigerator and allow to set.

Raspberry Filling

1 c Boiling Water
2 pkg 85 g Strawberry or Raspberry jello powder
3 c Frozen Raspberries or Strawberries

In a medium mixing bowl add boiling water to jelly powder. Stir well until jelly is dissolved. Mix in frozen berries until the jelly thickens. Spread carefully over cream cheese mixture. Place in the refrigerator for 20-25 minutes.
With a spatula spread the remaining cool whip or whipped cream over berry layer. Sprinkle the remaining graham crumbs over cool whip layer. Refrigerate for 3 hours or overnight.
Embellish with raspberries and fresh mint leaves.

10-12 Servings

Enjoy with your favorite company and with a cup of tea!

Whole Wheat Bread

Fresh homemade whole wheat bread! My mother's recipe but changing a few ingredients using molasses, honey and brown sugar. Tastes and smells delicious! My grandchildren just love their bread!

Ingredients

Refer to the white bread recipe for the ingredients.

Please note:

Start with

2 c White Flour

2 c Whole Wheat

2 c White Flour

2 1/2 c Whole Wheat

Then finish with white flour.

Substitute the sugar for -

1 tbsp of Molasses

1 tbsp of Honey

1 tsp Brown Sugar

Directions

See white bread recipe for directions.

Kneading

Knead and shape into pans. Score loaves and rise until double. Cover with a light tea towel.

Baking

Bake at 375 Degrees for 20 minutes or until golden brown. Take out of pans and cool.

Texas Caviar

A crowd favorite...entertain your guests with a vegetable blend of color and a zest of lime for flavor!

Ingredients

1 398 ml Black Beans, rinsed

1 398 ml Chick Peas, rinsed

1 398 ml Niblet Corn

2-3 Medium Tomatoes, chopped

1 Jalepeno, diced

1 Avocado, sliced

1/4 c Black Olives, drained

1/4 c Cilantro, chopped

1/4 c Lime Juice, freshly squeezed

1/4 tsp salt

1 garlic Clove, minced

2 tbsp Balsamic Vinegar

Directions

In a medium bowl mix all ingredients and drizzle with freshly squeezed lime juice. Garnish with fresh cilantro.

Cover and refrigerate until ready to serve.

Serve with your favorite crackers.

Eggplant Melts

Entertain your guests with eggplant melts loaded with nutritious vegetable toppings and homemade tomato sauce! So yummy and tasty!

Ingredients

1 Eggplant, sliced 1/2 inch thickness

1 c Homemade Tomato Sauce

1 tbsp Crushed Garlic

1 Red Pepper, cut

1 Yellow Pepper, cut

1 c Crimini Mushrooms, sliced

1/2 c Purple Onion, cut

1 c Feta, crumbled

1 1/2 c Shredded Mozzarella Cheese

1 tbsp Fresh Basil

1 tbsp Fresh Rosemary

1 tsp Oregano

Directions

Preheat your oven to 400 Degrees.

Line your baking pans with parchment paper.

Brush eggplants with olive oil. To each slice add 1 tbsp of tomato sauce and add your toppings. Add shredded cheese and feta. Top with basil, oregano and rosemary.

Bake until cheese has melted or toppings appear golden brown. Using a pizza cutter, cut into pieces and serve with a favourite beverage.

Raisin Pie Filling

Mom's simple and delicious raisin pie filling recipe which takes just minutes to prepare! A homemade filling so silky it melts in our mouth. A family favorite ready for a Sunday dessert! Serve with tea and vanilla ice cream!

Ingredients

2 c Golden Raisins

I c Sugar

2 c Water

1 tsp Vanilla

2 tsp Vinegar

2 tbsp Cornstarch 1/4 c Water (paste)

1 tbsp Butter

Directions

In a medium saucepan cover raisins with water. Add sugar. On low heat stir until sugar dissolves. Simmer for 20 minutes or until raisins appear puffy. Add vinegar. Whisk in cornstarch paste and allow to thicken. Simmer for about 3-5 minutes. Remove from heat.

Stir in butter and vanilla.

Instructions continued~

Add filling to ready prepared uncooked pie shell. Roll out another ball of pastry and cover pie. Using a butter knife cut around the edges and shape crust. With a teaspoon spread cream over crust and sprinkle with sugar.

Baking Instructions

Bake @ 400 degrees for 15 minutes. Lower heat to 375 degrees and continue baking for 25 minutes or until pie crust is golden brown.
Serve with tea and your favourite ice cream.

Hot Crab Dip

Entertain your guests with a hot and yummy crab dip with a fresh taste of dill and crumbled smoky bacon!

Ingredients

1 120 g can Crab Meat
1 c Mayonnaise
1 c Sour Cream
1 c Shredded Marble Cheese
250 g Philadelphia Cream Cheese
1/2 c Green Onions, chopped
A Handful of Fresh Dill
6 Slices of Cooked Bacon, crumbled
1 Hollowed out Pumpernickel Loaf

Directions

Hollow out a loaf of pumpernickel bread using a sharp knife. Save the crust for a lid. Cut the hollowed out pieces of bread into bite sized cubes and use for dipping.

Prepare Dip

In a bowl warm cream cheese for 20 seconds in a microwave. Soften with fork and add mayo, sour cream, green onions, crab meat, marbled cheese, fresh dill and crumbled bacon.

Mix thoroughly and scoop into shelled out loaf of pumpernickel bread. Cover with bread crust and wrap in foil. Bake @ 350 F for 1 1/2 hrs.

Serve hot with bread cubes or crackers.

Substitute crab meat with chicken or ham for a change of taste and follow recipe.

Caesar Salad

A salad to enjoy with your steak dinner loaded fresh garlic and tossed with homemade croutons!

Ingredients

3 Boiled Eggs, shelled and sliced
2 Garlic Cloves, sliced in half

Directions

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Homemade Croutons

Hamburger Soup

So easy and hearty! It's a wholesome soup recipe, mom would prepare for us all on a cold wintry day served with homemade bannock just out of the oven!

Ingredients

2 lbs Lean Ground Beef

1 Onion, chopped

2 Celery Stalks, chopped

1 Bay Leaf

4 Medium Potatoes, cubed

2 Carrots, sliced

2 c Diced Tomatoes

2 c Beef Broth

2 c Water

1 1/2 c Cut Macaroni

1 tsp Salt

1 tsp Basil

Handful of Fresh Parsley

Pepper to Taste

Directions

In a large pot cook lean ground beef.

Add bay leaf, onions and celery to meat mixture. Cook until tender. Add salt, pepper, spices, water and broth. Allow to come to a boil. Turn heat to low and add potatoes, carrots. Simmer for 20 minutes or until vegetables are tender. Remove bay leaf. Add cut macaroni and simmer on low for another 10 minutes. Garnish with fresh parsley.

Serve with homemade bannock or a favorite bread.

6-8 Servings

African Peanut Soup

A creamy and delicious soup full of flavor with the ingredients of tomatoes, coconut milk and spices!

Ingredients

1 Onion, chopped

3 Garlic Cloves, minced

2 Celery Stalks, chopped

2 c Diced Canned Tomatoes

1 c Sweet Potatoes, chopped

1 L Vegetable Broth

1/2 c Peanut Butter

1/2 c Sour Cream

1 c Coconut Milk

1/4 tsp Cumin

1/2 tsp

1 tbsp Ginger, crushed

A bushel of Kale, chopped

1/2 c Cilantro, chopped

Salt and Pepper to taste

Directions

In a large pot, sauté onion, celery, ginger, peppers and garlic in 2 Tbsp of olive oil. Add vegetable broth, sweet potatoes, tomatoes, peanut butter, sour cream and spices. Simmer on low heat for 20 minutes. Add coconut milk and fresh kale.
Serve with roasted peanuts topped with fresh cilantro.

6-8 Servings

Date Chocolate Chip Cake

A cake recipe, mom would simply whip up for bridal showers and unexpected company!

A moist and delicious family favorite using chopped dates as the main ingredient!

Ingredients

3/4 c Crisco Shortening

1 1/4 c Boiling Water

1 c Chopped Dates

1 c Sugar

2 Eggs

2 c Flour

1 tsp Baking Soda

1/2 tsp Salt

1 tbsp Cocoa

Directions

In a medium bowl pour boiling water over chopped dates. Cool.

Cream shortening, add sugar. Beat in 1 egg at a time. Combine dry ingredients and sift well. Add to shortening mixture alternating with date mixture leaving the dry ingredients last.

Baking Time

Pour batter into a greased 9 x 13 inch pan.

Add your toppings. Sprinkle sugar, nuts and spread chocolate chips evenly over batter.

Bake @ 350 degrees for 30-35 minutes or until toothpick comes out clean.

Serve and enjoy with great company!

Enjoy the savory taste of rosemary and lemon which adds flavor to this pork tenderloin! So juicy and tender!

Ingredients

Directions

Pork Tenderloin

1 Onion, chopped

1 Apple, sliced

4 Garlic Cloves, minced

1 tbsp Rosemary

1 tsp Basil

1/2 c Balsamic Dressing

Salt and Pepper to taste

Preheat oven to 350 degrees
In a large roasting pan place pork loin with fat strip facing up. Add all your ingredients to roast and season with salt and pepper. Add garlic and sliced lemons. Drizzle balsamic dressing over loin. Cover and bake for at 2-3 hours. Add water to prevent from drying out.

Serve

Serve with homemade apple sauce and enjoy the savoury taste of rosemary and apples!

Weekend Waffles

Belgium waffles with added pumpkin puree!

Ingredients

1 c Flour

3 Eggs, Separated

3 tsp Baking Powder

1 c Skim Milk

1/4 tsp Salt

4 tbsp Olive Oil

1 tbsp Sugar

1 tsp Vanilla

1/2 c Pumpkin Purée

1/2 tsp Cinnamon

A pinch of Nutmeg

Directions

In a large mixing bowl, whisk flour, baking powder, salt, cinnamon, nutmeg and sugar.

In another bowl beat egg whites until they form a peak. Add milk and egg yolks to flour mixture and stir until smooth. Add oil, vanilla and pumpkin purée and blend well.

Fold in egg whites into the batter. Mix well.

Pour 1/2 c of batter into the middle of the waffle maker and cook for 4 to 5 minutes or until golden brown.

Serve with whipped cream and drizzled with maple syrup.

Makes 4-6 waffles

Curry Chicken

Spice up tonight's dinner with a little Curry Chicken embellished with fresh chopped cilantro! So yummy!

Ingredients

4 Chicken Breasts

2 tbsp Olive Oil

1 small Onion, chopped

2 Garlic Cloves, minced

1 tsp Fresh Ginger, minced

2 c Homemade Tomato Sauce

1 can Whole Tomatoes (398 ml)

1/2 c Cilantro, chopped

1/2 Sour Cream

1/2 c Half Cream

1/4 tsp Cumin

1/2 tsp Curry

1 tsp Tumeric

Directions

In a large skillet saute onion, garlic and ginger. In another small skillet cook chicken until brown. Add to onion mixture. Add tomato sauce, tomatoes spices, cream, sour cream and simmer for 20 minutes. Before serving embellish with chopped cilantro and cherry tomatoes.

Serve with basmati rice, naan bread and your favorite wine.

6-8 Servings

Spicy Italian Sausage Soup

A simple and easy recipe with Italian sausage with a hot and spicy taste!

Ingredients

Mild Italian Sausage, cooked and sliced

1 L Chicken Broth

2 c Water

1 Onion, chopped

2 Garlic Cloves, minced

2 Stalks of celery, chopped

1 Bay Leaf

2 tbsp Olive Oil

2 c Half Cream or Heavy Cream

2 Carrots, sliced

8 Small Potatoes, washed

2 c Kale, chopped

375 ml Red Kidney Beans, rinsed

1 tsp Salt

1/2 tsp Pepper Flakes

1/4 tsp Cumin

1/2 tsp Thyme

Fresh Rosemary, Sprig or 1 tbsp

Pepper to Taste

Directions

In a large pot, cook onion, minced garlic, celery, spices and bay leaf in olive oil until tender.

Add in chicken broth and water. Allow to simmer for a 10 minutes. Remove bay leaf and add potatoes, carrots and cooked sausage.

Simmer until vegetables are tender. Add in beans and cream. Allow to simmer. Just before serving add in chopped kale and embellish with rosemary.

Season with milled pepper and pumpernickel bread.

6-8 Servings

Flat Breads

Healthy and delicious flat bread recipes using spinach and garden vegetables. So easy and simple!

Spinach & Ricotta Flat Bread

Ingredients

Spinach, 1/4 c

Artichokes, 1/4 c

Ricotta, 1/2 c

Cream Cheese, 1/4 c

Mushrooms, 1/4 c sliced

Tomatoes, 1/4 c chopped

Fresh Basil, a Handful

Red Pepper 1/4 c

Yellow Pepper 1/4 c

Olive Oil, 1 tbsp

2 Garlic Cloves, minced

Directions

Preheat oven to 400 Degrees

Brush flatbread with olive oil.

Mix together, artichokes, ricotta, cream cheese basil and minced garlic. Spread onto flat bread and top with remaining ingredients. Garnish with basil. Bake for 15-20

minutes or until it appears a golden brown

Chicken & Mandarin Flat Bread

Ingredients

Chicken, Grilled

Spinach

Flat Bread

Tomatoes, Sliced

Red and Yellow Pepper, chopped

Kraft Mandarin Dressing

Olive Oil, 1 tbsp

Directions

Preheat oven to 400 Degrees. Brush flatbread with olive oil.

Add your ingredients and drizzle dressing over flatbread.

Bake for 20 minutes. Cut into small portions and serve.

Spinach Salad

Ingredients

Spinach, 1 Bag

Purple Onion, ring slices

2 Peaches, sliced

Blue Berries, 1/4 c

Fresh Dill , A Handful

Feta, 1/2 c

Cucumber slices

Poppy seed Dressing

Healthy garden salad tossed with garden fresh spinach, fruits and vegetables tossed with your favourite dressing, embellished with fresh dill and crumbled feta is so satisfying!

Pumpkin Curry Soup with Coconut Milk

The things I love most about fall...homemade soups and pumpkins! A quick and delicious recipe using pumpkin purée and coconut milk! I prefer using small baking pumpkins for all of my recipes for tastier results!

Ingredients

2 c Vegetable Broth

1 c Water

1 Onion, medium

2 Celery Stalks

2 Garlic Cloves

1 Bay Leaf

4 c Pumpkin Purée

2 c Coconut Milk

1 1/2 tbsp Butter

1 1/2 tsp Curry Powder

2-3 tbsp

A handful of Rosemary

Cilantro, chopped

1/4 tsp Cumin

1 tsp Salt Sour cream to taste

Roasted Pumpkin Seeds

Directions

In a large Dutch oven pot melt butter with garlic, onions and celery.
Add your bay leaf, rosemary, curry and cumin.
Heat for a few minutes. Whisk in pumpkin purée, broth and water. Simmer for 10 minutes.
Add half the portion of cilantro with the coconut milk.
Simmer on low heat for 25-30 minutes. Garnish with roasted pumpkin seeds, sour cream and cilantro.

Soups On!

Garnish with sour cream, cilantro and roasted pumpkin seeds.
Servings of 6

Cabbage Soup (Detox)

Ingredients

1 L Vegetable Broth

2 c Water

1 Small Onion

2 Garlic Cloves

2 Celery Stalks

4 c Shredded Cabbage

1 Bay Leaf

1 tsp Salt

Pepper to Taste

1/4 tsp Hot Pepper Flakes

1/4 tsp Cumin

1 tsp Basil

1/4 tsp Oregano

1/2 tsp Thyme

1 Can (575 ml) of Tomatoes ( I use my own tomato sauce)

4 potatoes, cut into chunks

2 Carrots, diced

1 c Kale, chopped

Directions

In a Dutch oven pot sauté your chopped onion, celery and shredded cabbage and bay leaf until vegetables are tender. Add broth, water, salt and spices. Simmer for 10 minutes. Add potatoes, carrots, garlic and hot pepper flakes. Season with pepper. Simmer for 20 minutes or until your vegetables are soft and tender. Add fresh kale a few minutes before serving.

To change it up you can add tortellini and cut up ham for a wholesome recipe.
Freezes well.

Servings 6-8

Chocolate Chip Cookies with Oatmeal

Ingredients

1 c Butter

1 1/2 c Brown Sugar, Packed

2 Eggs

1 tsp Vanilla
1 1/3 c Flour

2 c Rolled Oats

1 tsp Baking Soda

1/2 tsp Salt

1 Package of Chipits Chocolate Chips

Directions

Preheat oven to 350 degrees.

Line sheets with parchment paper.

Mix flour, baking soda and salt in a small bowl.
Beat butter and brown sugar until well blended. Beat in one egg at a time.

Add vanilla.
Stir in flour mixture with a wooden spoon.

Add oats and chocolate chips.

Drop 1 tbsp of cookie dough onto lined sheet.

Bake for 8-10 minutes.

Baking

Cool. Freeze well.
Makes about 4 Dozen cookies

Enjoy

Serve with a tall glass of milk. Makes a good snack for school lunches.

Simple White Cake Recipe

A birthday celebrated with mom's homemade recipe is still a family tradition for all of us!

Ingredients

3/4 c Shortening

1 1/2 c Sugar

3 Eggs

1 1/2 c Milk

3 c Flour

4 1/2 tsp Baking Powder

1 1/2 tsp Salt

1 tsp Vanilla

Directions

In a mixing bowl, sift flour, baking powder and salt.

Cream shortening, add sugar. Mix well. Add eggs 1 at a time. Alternate milk and flour mixture. Pour batter into round greased cake pans.

Bake at 350 F for 30 minutes or test with a toothpick if comes out clean.

Decorating

Decorate with butter icing. Serve with vanilla ice cream and a hot beverage!

Homemade Salsa

Fresh and home grown tomatoes from the garden make this salsa recipe so tasty and delicious. A family recipe we enjoy over the winter months!

Ingredients

20 Large Tomatoes, peeled and chopped

1 Head of Celery, chopped

4-5 Onions, chopped

1/2 c Pickling Salt

1/2 c Sugar

2 c Vinegar

2 Red Peppers, chopped and seeded

2 Green Peppers, chopped and seeded

3 Garlic Cloves, minced

5 or More Jalapeños

1 Bushel of Cilantro, chopped

Directions

Fill a large stockpot with water. Allow to come to a boil. Drop tomatoes into hot boiling water for 1 minute. Peel skins and chop into chunks. Transfer to another large stockpot.

Add celery, onions, pickling salt. Cover and let sit overnight. Strain well in the morning and transfer to another large pot.

Cooking

Add sugar, vinegar red/green peppers, jalapeños, garlic and cilantro to chopped tomatoes. Allow to come to a boil, turn down and simmer covered for about 2 hours. Check and skim off excess foam.
Keep checking and stirring. Allow to simmer enough so that most of the juice has boiled away. Your vegetables should be soft, is an indication it’s ready.

Preserve and Store

Prepare sterilized 500 ml mason jars for canning. Fill with salsa leaving a 1/4 of an inch . Tighten lids and place on the counter to set. Cool. Place in storage and leave in a cool and dark place. Serve with sour cream, taco or pita chips.

Recipe makes 8 or 9 jars

Mulled Apple Cider

A festive holiday beverage to warm up the soul on a cold autumn day! Homemade mulled apple cider is a must for the traditional Thanksgiving weekend with simple ingredients of fresh picked apples from the orchard!

Ingredients

2 l Apple juice

1 Orange, sliced

1 Apple, sliced

Cinnamon Sticks

All spice, whole

Anise star

Whole Cloves

1 Bay leaf

Directions

In a medium pot, place all ingredients and allow to come to a boil. Simmer on low heat for 10 minutes. Transfer into a crock pot and set on warm. Cover.

Serve and embellish with a sliced apple, cinnamon stick and all spice.

You may wish to add your preference of alcohol to your cider.

Traditional Bannock (Tea Biscuits)

These yummy biscuits with raisins ( bannock buns) are so delicious...just out of the oven and ready for an afternoon tea with mom!

Ingredients

5 c Flour

1/2 c Tender flake Lard

3 tbsp Baking Powder

1 tsp Salt

1 tbsp Sugar

1 c Milk

1/2 c Warm Water

1/2 c Raisins (or Blueberries) optional

Granny’s Traditional Sugar Cookies

Mom’s basic sugar cookie recipe I’ve known forever. Best for all your seasonal cookie creations and it’s simple and easy!

Ingredients

3 c Flour

2 tsp Baking Powder

1/4 tsp Salt
1 c Butter

1 1/2 c Sugar

2 Eggs

1 tsp Vanilla

Preheat oven to 350 F

Directions

In a medium size bowl, combine flour, baking powder and salt. Sift and set aside.
Cream butter and add sugar in a mixing bowl. Beat in 1 egg at a time. Add in vanilla. Mix in half the flour and stir with a wooden spoon. Once blended, mix in the remaining flour and separate into 4 parts. Cover and refrigerate for 10 minutes.

Rolling Out Dough

Roll out onto floured surface and cut with a cookie cutter. The thickness of dough should be a 1/4 of an inch. Place onto non greased cookie sheet and bake for 8-10 minutes. Cool before icing.

Butter Icing

2 c Icing Sugar

2-3 Tbsp Cream or Milk

2 tbsp Butter

1 tsp Vanilla

Food Coloring

Mix the above ingredients. Ice and sprinkle with all spice.

Makes 4 Dozen

Pumpkin Pie

A quick and easy recipe with the simple ingredients of homemade pumpkin purée!
A traditional classic dessert for Thanksgiving Day dinner! Enjoy!

Ingredients

1 Pie Shell

1 c Brown Sugar

2 Eggs

2 c Pumpkin Purée ( I prefer small baking pumpkins)

3/4 c Evaporated Milk

1/4 tsp Salt

1 1/2 tsp Pumpkin Spice

Whipped Cream

Directions

Pumpkin Pie Filling

In a medium size bowl, beat eggs until frothy. Add brown sugar, pumpkin purée, evaporated milk and pumpkin spice. Blend well. Pour into pie shell.

Step 1

Bake at 400 F for 15 minutes.
Reduce heat to 375 and bake for another 30-35 minutes or until done.
Cool.

Step 2

Garnish with whipped cream or ice cream and embellish with a sprinkle of pumpkin pie spice.

Serve with a hot beverage.

6-8 Servings

Pumpkin Cheesecake

Crust

2 c Ginger Snap Cookies, crushed

11/2 tbsp Sugar

1/4 c Butter

In a small saucepan, melt butter. Add crumbs and sugar. Mix well. Press into a non-greased 9 inch round diameter spring form pan.

Bake at 350 F for 10 minutes.

Filling

250 g Philadelphia Cream Cheese

2 c Pumpkin Purée

2/3 c Sugar

2 Eggs

1 tsp Pumpkin Spice

1/4 tsp Salt

Preheat oven to 350 F. Soften cream cheese with a fork, add sugar. Blend well. Beat in 1 egg at a time. Add pumpkin purée, spices and salt. Pour over crust.

Bake at 350 F for 55 minutes or test with a toothpick if it comes out clean.

Cool. Refrigerate.

Garnish with whipped cream and a sprinkle of pumpkin spice.

Serve with a hot beverage. Best to make a day ahead.

8-10 Servings

Homemade Dinner Rolls

Pass the buns, please! Mom’s holiday buns are so light and fluffy, and easy to prepare. A recipe that has been part of our festive dinners for many years!

Ingredients

1 c Milk, scalded

1/2 c Margarine, melted

1/2 c Sugar

2 Eggs, beaten

8 c Flour (or more)

2 tsp Salt
2 tbsp Yeast

2 tsp Sugar

1/2 c Lukewarm water
2 c Lukewarm water

Directions

In a small bowl, add 1/2 c water and 2 tbsp sugar. Once sugar dissolves stir in yeast. Set for 8-10 minutes.
In a large mixing bowl, combine milk, margarine, salt and sugar. Beat in eggs. Mix in yeast and water. With a whisk add part of the flour. Switch to a wooden spoon to mix in the rest. Knead until done. In a warm place, cover and allow to rise until double. Punch down, add more flour if necessary. Prepare your cookie sheets for baking.

Shaping and Baking

Grease your cookie sheet or use parchment paper.
Take equal parts of dough and place on cookie sheet. Brush the tops of dough with margarine. Cover and allow to rise for twenty-five minutes.
Bake @ 375 for twenty minutes or until golden brown. Brush with shortening or margarine and cool on cookie rack.
Makes up to 48 buns

Our Daily Bread

The memories of homemade bread baking in mom's kitchen is what we remember as kids coming in from outside.
Fresh bread with butter and jam was a treat for us. This recipe is a family favorite to enjoy!

Ingredients

12 c Flour (or less)

2 c Milk, scalded

3/4 c Lard, melted

2 tbsp Active Dry Yeast

3 tsp Sugar

1/2 c Lukewarm Water

3 tsp Salt

2 tbsp Sugar

2 c Lukewarm Water

2 c Cold Water

Directions

Step 1

Scald milk in a medium pot.

In a separate pot melt lard.

In a small bowl, dissolve sugar in 1/2 c lukewarm water. Stir well. Add yeast and mix well. Allow to process for 8-10 minutes.

Step 2

In a large mixing bowl, combine scalded milk, melted lard, 3 tsp salt and 2 tbsp sugar. Using a whisk, mix in 2 c cold water and 2 c lukewarm water.

Gently add in processed yeast.

Add 2 c of flour at a time, whisk until well blended. Add flour until your dough becomes thicker. Using a wooden spoon add flour 1 cup at a time. This is where you start kneading the flour in.

Kneading

Step 3
Once you feel your flour mixture becomes hard to mix with a whisk, switch to a wooden spoon and stir until you can no longer. This is where you begin your kneading. At this point, add flour a cup at a time around the edges of the bowl making sure the flour has blended in well. Knead in remaining flour until it’s elastic, smooth and until bubbles pop.

Rising and Baking

Step 4
Cover and rise in a warm place for 1 hour. Set timer. Once it has risen for an hour punch down. You may need to add flour if sticky. Knead Cover.

Rise once more until double. Shape and set into greased loaf pans. Cover and rise in pans until double. This recipe makes 6 loaves.

Preheat oven to 375 F. Bake for 20-25 minutes or until crust is golden brown. Remove from pans and cool. Brush with shortening or lard.

Store in zip lock bags.

6 loaf recipe

Apple Crisp

Fall is all about hearty meals and desserts. I, especially look forward to Sunday desserts! A family favorite, apple crisp served with ice cream and a hot cup of tea.

Ingredients

8 Apples, cored and peeled
3/4 c Flour
1/2 c Sugar ( I use, 1/3 C)
3/4 tsp Cinnamon
Pinch of Nutmeg
1/4 c Walnuts (optional)

Topping

1/2 c Margarine
1/2 c Brown Sugar
3/4 c Flour
1/4 Oatmeal

Directions

Wash and peel apples.

Slice apples and place into buttered

9 x 9 square inch dish.

Mix topping ingredients: flour, sugar, cinnamon and nutmeg and sprinkle over apples.

Spread evenly over apples.

Bake @ 350 F for 30 minutes or until apples are tender and topping is a golden brown.

6-8 servings

Saturday Morning Flapjacks

This homemade recipe dates back when we were kids and mom would make the call to come for breakfast. The competition was, how many pancakes could we wolf down? 2 whole pancakes would be just plenty for me.

Ingredients

2 c Flour

4 tsp Baking Powder

1 tsp Salt

2 tbsp Sugar

2 Eggs, beaten

1/4 c Margarine, melted

2 c Skim Milk (substitute almond milk)

2/3 c Pumpkin Puree ( is optional)

1 tsp Vanilla

3/4 tsp Pumpkin Spice ( is optional)

Directions

In a large bowl, add your dry ingredients and sift well, including your pumpkin spice.

Add wet ingredients, milk, eggs, vanilla and pumpkin puree.

Mix well with a whisk and gently add melted margarine.

Pancake Batter

Heat your skillet to the perfect temperature (medium heat).

Flip over, once the bubbles form.

Pancakes hot off the grill!

Serve with your maple or regular syrup. Embellish with whipped cream and a dash of pumpkin spice.

Caramelized Peaches

Ingredients

4 Peaches, halved and pitted

1 c Sugar

3 tbsp Butter

1/4 c Water

1 tsp Vanilla

3/4 tsp Cinnamon

A Pinch of Nutmeg

Directions

Melt sugar, butter, water, vanilla in a 9"x 13"dish @ 375 F. Stir in cinnamon and halved peaches, face down.

Bake for 25-30 minutes.

Serve with ice cream and garnish with nutmeg and mint.

4-6 servings

Homemade Apple Pie Filling

You'll enjoy your homemade apple pie more with this simple and easy recipe. My dear friend kindly shared her recipe with me and it’s an absolute favorite. It's so quick and easy to prepare with only a few simple ingredients.

Ingredients

5 c Apples (cored and peeled)

3/4 c Sugar

2 tbsp Tapioca

1 tsp Cinnamon

pinch Nutmeg

Directions

Cook on low heat and simmer until it thickens. (7-8 minutes)
Cool and pour into pie pastry shell.

Finished Product

Homemade apple pie filling freezes well in zip lock bags or containers for up to 6 months. Enjoy!

Mom's Pie Pastry

Simple pie ingredients for pie making is all you need for perfect pastry.

Ingredients

5 1/2 c Flour
1 tsp Baking Powder
2 tsp Icing Sugar
1 tsp Salt
1 lb Shortening or Lard (454 g)
1 egg, beaten
1 tbsp Vinegar
3/4 c Water

Directions

In large bowl, sift flour, baking powder, icing sugar and salt.
Add cubed lard and with your hands work until mealy.
In your measuring cup, add your beaten egg, vinegar and water to make a 1 cup of liquid.
Make a hole in center of flour mixture and add your beaten egg, water and vinegar. With a fork, gently mix to form 4 balls of dough. (You may need to use your hands for this procedure)
Cover and refrigerate for 10 minutes.

Next Step

Roll out dough onto floured surface

into a 13" circle. ( Roll out 2 balls of dough)

Place into pie plate and add your pie filling.

Shape your crust to your preference and cover. With a butter knife cut remaining dough.

Final Step

Using a teaspoon, spread milk or cream onto unbaked pie and top with sprinkles of sugar! This will give your pie a golden appearance and that flaky pastry you were wanting!

Bake @ 400 F for 15 minutes and lower to 350 F for 30 minutes or until golden brown.

This recipe can be used for 2 or 3 pies.

Serve with your favorite ice cream.

I Do Enjoy Cooking ~ Especially on rainy days!

Pumpkin Spice Soup

Baked Pumpkins

Ingredients

Directions

A summer favorite...New red potatoes prepared with a heavy hot sauce, chopped green onions and fresh dill!

Ingredients

Rhubarb Galette With a Creamy Filling and a hint of Nutmeg!

Ingredients

Directions

Enjoy

Rhubarb Jam

Ingredients

Directions

Enjoy on morning toast or homemade biscuits! Perfect with a cup of tea!

Lemon Meringue Pie​

Ingredients

Directions For Pie Filling

Rhubarb Pie

Ingredients

Directions

Bake & Serve​

Hot Cross Buns

Ingredients

Directions

Preparing Buns

Oatmeal Cookies with a Date Filling

Ingredients

Directions

Date Filling

Enjoy with cup of tea!

Sourdough Cinnamon Buns

Ingredients

(Please take note the following sweet dough recipe is plenty for 36 cinnamon rolls)

Directions

Rolling Out the Dough

Sourdough Bread

Sourdough Starter

Directions​

Sourdough Bread

Baking​

Bread Pudding

Ingredients

Directions

Baking

Homemade Ginger Cookies

Ingredients

Directions

Bake

Serve

Imperial Cookies with a Jam Filling

Ingredients

Directions

Decorate

Gnocchi made from sweet potatoes

Ingredients

Directions

Next Step

Butternut Squash Soup

Ingredients

Directions

Beet Leaf Buns with a Dill Sauce

Ingredients

Procedure

Rising & Shaping

Baking

Homemade Grape Jelly

Ingredients

Directions

Canning

Homemade Borscht

Ingredients

Directions

Serve

Rye Bread

2 c Milk, scalded3/4 c Lard or Shortening, melted

​

1/2 c Lukewarm Water

3 tsp Sugar

2 tbsp Traditional Yeast

Lemon Meringue Pie

Bake & Serve

Directions

Baking

2 c Milk, scalded
3/4 c Lard or Shortening, melted