Cookbook

Kimberley Anne Friendship January 24, 1969 – October 1, 1977 Our dear Kim was diagnosed with neuroblastoma (a childhood cancer) on Easter weekend, 1976 at the age of seven years. Following her diagnosis, she courageously endured surgery, fifty-nine cobalt treatments, countless tests and chemotherapy every week for a year. Although Kimmie had a brief remission, she experienced a relapse on the following Easter weekend, 1977. Kimmie died at the age of eight years on October 1, 1977.

During her short life, Kim showed us the true meaning of thoughtfulness, love, selflessness and courage. Her legacy continues to guide us. Kimmie is the inspiration for this cookbook.

Jane Johnson, Kimmie’s Mom Some people come into our lives and quickly go…

They stay in our lives for awhile, leave footprints on our hearts, and we are never, ever the same.

– Flavia Weedn

OOO

PRINTED AND BOUND IN CANADA

$20

kimmiesrainbowofhopecookbook.ca

Kimmie’s Rainbow of Hope

A Collection of Favourite Recipes All proceeds will support children’s cancer research, specifically neuroblastoma, at The Hospital for Sick Children (SickKids) in Toronto and Children’s Hospital of Eastern Ontario (CHEO) in Ottawa.

See pages 7 to 9 for information.

By Jane L. Johnson

Printed and bound in Canada Š 2012 Jane L. Johnson 3rd printing 2013 Printed locally by the Lowe-Martin Group All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except for brief quotations used for purposes of review, without the prior permission of the author, who may be contacted at info@kimmiesrainbowofhopecookbook.ca.

Cover images ŠiStock

Dedications Kimmie’s Rainbow of Hope is dedicated to the loving memory of Kimberley Anne Friendship – daughter, sister, granddaughter, great granddaughter, niece, great-niece, cousin, true friend and a beautiful little girl – both inside and out.

OOO To my late Mum, Dorothy Thompson, who would say: “I knew you could do it”!

To Kim’s sister, Tracey Friendship, and to her brother, Scott Friendship, who have encouraged this tribute to Kim with their continued love and support. Scott has supplied me with a laptop computer and both he and Tracey were my computer “help” lines – always “on call.”

Tracey and Scott have spent hours formatting and editing this book.

They are now involved in the marketing of Kimmie’s Rainbow of Hope. How proud Kim would have been of the dedication of her sister and brother – as they were so very close to and proud of her.

OOO “One by one in the infinite meadows of heaven blossomed the lovely stars, the forget-me-nots of angels.”

– Henry Wadsworth Longfellow

Foreword t has been said that certain people touch our lives in a manner that we are forever changed. This is true of my relationship with a very special little girl, Kimmie Friendship.

Thirty-six years ago at the McMaster University Medical Centre I was working as a pediatric oncology nurse. Late one afternoon, I was approached by the pediatric oncologist to meet a new family—a young girl named Kimmie and her parents. My heart was saddened to hear the news that Kimmie had neuroblastoma. But there was hope and we focused on this hope with very aggressive and difficult treatments. It was not long before Kimmie and I became friends. I cherished the times we spent together and I agonized over her diagnosis and the side effects of her treatments. But Kimmie always had a smile for me and she was so very brave.

One particular memory comes to mind that I will share with you. It was a week before Christmas when Kimmie was scheduled to come to clinic. I went to greet her in the waiting room and there she was in her wheelchair smiling brightly and holding a huge box on her lap. She and her mother Jane had been busy baking for me so that I would have goodies for Christmas. She was so proud of her thoughtful gift and I was so very grateful to both of them. There are many other memories of Kimmie that I hold very dear in my heart and in my soul.

Many times I was so very angry and frustrated that Kimmie was burdened with such a horrible disease. But her strength, her wonderful personality, her genuine warmth, caring, thoughtfulness, tolerance, friendship and her endearing smile touched me in such a profound manner. When Kimmie died, I took all my memories of her and tucked them away in my heart—I knew I wanted to always remember this wonderful little girl. I treasure the special friendship I had with Kimmie and my close friendship with her family. When I think of Kimmie I am saddened by her fate but I am so very grateful for having known her.

Kimmie’s Rainbow of Hope is such a fitting tribute to Kimmie. This cookbook has been a labour of love for Jane for many years and I am so pleased that it is finally published. Jane is an exceptional chef and I know you will enjoy the many delicious recipes in this book.

I

Ellie J. Deveau A grateful friend

About Neuroblastoma Neuroblastoma is the 3rd most common cancer in children (after leukemia and brain tumours) and most commonly affects children less than 6 years of age. In infants, neuroblastoma is the most frequent tumour that is diagnosed. In Canada there are 50 to 75 cases per year. Neuroblastoma is a cancer of the sympathetic nervous system that usually occurs in the abdomen, chest, or neck.

In 50 percent of patients neuroblastoma metastasizes or spreads beyond the tumour to the lymph nodes, bone and bone marrow, and only 40 percent of these patients survive. As a result, neuroblastoma is the most frequent cause of death in children with cancer. While we have made progress in prolonging the lives of some children with neuroblastoma unfortunately when neuroblastoma recurs it is often fatal.

Neuroblastoma is a very mysterious cancer. In half of children when the tumour is localized, or has not spread, they can often be cured by surgery and low doses of chemotherapy medicine. Rarely, in young babies the disease can even slowly disappear with no treatment. In contrast, in children greater than one year of age with widespread disease (approximately half of all neuroblastoma patients) the treatment is very aggressive and includes high doses of chemotherapy, radiation, surgery, bone marrow transplant and a new treatment called immunotherapy in which the immune system is stimulated to fight the neuroblastoma. These therapies are given over eighteen months, mostly in hospital, and only 40 percent of these children will be cured. Furthermore, survivors of neuroblastoma often have many long-term side effects of their treatment including hearing loss, kidney problems, infertility and increased risk for other cancers. Thus, novel drugs with fewer side effects need to be discovered.

Neuroblastoma research is now focused on discovering the genes and pathways that keep tumour cells alive and allow them to spread throughout the body to different locations. By using samples from patients we can identify treatments that specifically target the neuroblastoma cells that form tumours and are resistant to current chemotherapies. Recent progress in the neuroblastoma field has led to the ability to tailor some therapies based on the characteristics of patients and their tumours (specific abnormalities in different “neuroblastoma genes�). The next steps towards more personalized therapies with fewer long-term sequelae will require continued research to identify neuroblastoma genes and novel drug targets. – Meredith Irwin, MD

O7O

Neuroblastoma Research at The Hospital for Sick Children in Toronto In our laboratory we have taken several different approaches to better understand how to conquer neuroblastoma. First, we identify new drugs that can kill tumour cells and prevent them from being able to spread. We use neuroblastoma samples from patients and with the assistance of robots test whether hundreds of chemicals as well as drugs used for non-cancer diseases can decrease or stop the growth of these cells. We then pick the most promising drugs (the “hits” from our screens) and perform experiments aimed at understanding how these drugs kill the neuroblastoma cells, and importantly, whether all neuroblastoma cells, or only subsets, are sensitive to treatment. The drugs that pass all of our tests in the lab after we treat many cells and mice with neuroblastoma are then considered for use in clinical trials. Our second approach is to develop newer and better models of neuroblastoma that more closely resemble the disease we see in patients. For these experiments we try to isolate the most powerful and chemotherapy resistant neuroblastoma cells from patient tumour samples. In addition, we are working to generate mice with neuroblastoma that spreads to different parts of the body, such as the bone and brain. We can then study the genes and pathways that influence the metastasis or spread and these discoveries will help us identify drugs that can block these deadly processes. Our third direction in the laboratory involves working with computer scientists to discover which genes or combination of genes results in the development of neuroblastoma, and especially the forms of neuroblastoma that are most resistant to our current treatments.

All of our work relies heavily on collaborations locally, nationally, and internationally. Our research is carried out by hard-working trainees including undergraduate, graduate and medical students, research fellows, physicians, nurses and others all with the goal of conquering this deadly disease. Funding from donors is critical to laboratory research, which forms the basis for clinical trials.

Jane’s dedication to her family and pediatric cancer has led to this fantastic book. The neuroblastoma field is extremely lucky to have the support of Kimmie’s family, especially Jane. I hope that others will be inspired to support neuroblastoma research as we strive toward our goal.

Meredith Irwin, MD Associate Chair Paediatrics (Research) Staff Oncologist and Senior Scientist, The Hospital for Sick Children Associate Professor, University of Toronto Departments of Paediatrics and Medical Biophysics

O8O

Neuroblastoma Research at Children’s Hospital of Eastern Ontario in Ottawa Cancer is a misnomer. It is not one disease, but in fact the word used to describe what happens when a whole bunch of genetic programs and “fail safes” go wrong and result in our normal cells changing, growing and surviving where they should not be. The past 60 years of scientific research all over the world has been directed at understanding how this happens. Now, the age of molecular medicine has heralded the promise of harnessing our knowledge of these systems to develop targeted medicines to selectively kill cancers or limit their spread.

However, biology is dynamic, and cancers often evolve strategies to evade therapeutics through mutation and selection. Cancer is also highly genetically heterogeneous and difficult to target using single agent therapies. These challenges have confounded the development of effective cancer therapies for decades, with the outcomes of some cancers largely unchanged in 30 years.

Our lab is interested in using biology to fight biology. Our approach has been directed at developing programmable replicating viruses called “oncolytic viruses” to directly target and kill tumour cells as well as manipulate the tumour microenvironment to further kill primary and metastatic cancer cells. For the past 12 years, we have focused our efforts on finding out how best to “program” these molecular machines by first understanding how they interact with both the healthy body as well as cancerous tumours. This invaluable knowledge has allowed us to engineer safer and more effective viruses that can selectively target tumours without causing the side effects that often accompany the chemotherapeutic treatments in the clinic today. This is very important for pediatric patients as many of the kids that survive their primary cancers will later experience severe health issues as a result of their cancer therapy.

Our decade-long research effort is now approaching a very important milestone: testing in human clinical trials. Our goal in the coming years is to see if this new therapy can help kids with neuroblastoma, first in the form of clinical trials, and then if successful, on towards cancer clinics everywhere.

I would like to add a special thank you to Jane for her gracious and bold memorial to her daughter Kimmie. The funds raised through this work will help our team at CHEO push towards our collective goal of changing the lives of kids with cancer.

David Stojdl PhD Scientist, CHEO Research Institute Assistant Professor, Dept. Pediatrics and Dept. Biochemistry, Microbiology and Immunology, University of Ottawa

O9O

Acknowledgements A wonderful team has contributed to making the dream of this cookbook become a reality.

Words cannot express my deepest, heartfelt gratitude to Dr. Meredith Irwin, The Hospital for Sick Children (SickKids) in Toronto, and to Dr. David Stojdl, Children’s Hospital of Eastern Ontario (CHEO) in Ottawa for their dedication to neuroblastoma research.

Thanks go to my always supportive, now late dad, Donald Thompson; to my children, Tracey and Scott, who are so willingly supportive in any and every way; to my son-in-law, Scott, who so often gave his technical expertise; and to my brother, John, and my sister-in-law, Freddie; and to my brother, Neil and my sister-in-law, Kathy, who are always “there” for advice and assistance. Thank you, also, to my niece, Sarah, for her interesting ideas and help. This wonderful, thoughtful family of mine, and my friends, have been on this journey with me for many years and have never wavered in their encouragement and support. I am so very fortunate and appreciative.

With warm and loving thoughts of my Mum, Grandmother Steele and Grandmother Thompson, who were all outstanding cooks. I have many fond memories of the hours we spent around the dining room table enjoying being together and savouring every bite. A number of their very special recipes are included in this cookbook.

Thank you dear Ellie, Kimmie’s nurse and special friend, who wrote the foreword for Kimmie’s Rainbow of Hope and who continues to be a very important part of our family’s life to this day.

Thank you to Jim Weller for charitably contributing by illustrating this cookbook and offering his artistic advice.

Heartfelt thoughts and appreciation go to Wendy O’Keefe whose brother, Joe, died of cancer at the age of fourteen years. Wendy has donated her time, talent and expertise in designing our beautiful, heartwarming cover, as well as contributing to and finalizing the graphic layout for Kimmie’s Rainbow of Hope.

When we think of Kimmie, we think of rainbows and butterflies and Wendy has captured these thoughts perfectly. Wendy has put her heart and soul into the completion of this book and I am so very grateful.

Sincere appreciation to Dr. J. B. Kitts, President and CEO of the Ottawa Hospital, for his interest and support. Dr. Kitts has opened doors for the sale of Kimmie’s Rainbow of Hope and I am truly grateful.

A very special thanks to Sherry (who thoughtfully gave us the title for Kimmie’s Rainbow of Hope and is so supportive in so many ways), Heather (who is always looking for ideas for marketing) and Joan for the many years of support. These three long-time friends also knew Kimmie well and have been on this journey with our family since she was diagnosed, and they remain an important part of my life to this day.

And thanks also to Jessica, Nancy, Donna, Karen, Kim, Mary, Barbara, Bonnie, Kathy, Linda, Monica, Frances, Kristen, and Martha, for all you have done to help.

And last, but certainly not least, a heartfelt “thank you” to all of you who have purchased Kimmie’s Rainbow of Hope cookbook to support neuroblastoma research.

Contents Appetizers

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Baked Coconut Lime Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Barbeque Meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 Best Brie Appetizer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Bread Pot Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Brie and Blue Cheese Logs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Chunky Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Clam Dip for Company . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Feta Bruschetta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Guacamole Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Layered Crab Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Mushroom and Bacon Roll-ups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Rumaki . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Savoury Phyllo Tartlets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Smoked Salmon Pate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Super Cheese Ball . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 Tortilla Salsa Roll-ups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 Warm Crab Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Soups

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 Broccoli Soup – microwave method . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 Carrot Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 Cold Cucumber Dill Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 Creamy Chunky Cheesy Fish Chowder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Gazpacho . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Potato Leek Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Squash Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 Tomato Feta Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

Salads

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 12-Layer Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 A Special Salad Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 Broccoli Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 Cranberry Pear Salad with Lemon Mustard Dressing . . . . . . . . . . . . . . . . . . . . . 52 Creamy Mashed Potato Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 Lemon Avocado Salad Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 My Favourite Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

O 13 O

Pineapple Mint Freeze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 Poppy Seed Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Salad with Brie, Carmelized Almonds and Strawberries . . . . . . . . . . . . . . . . . . 58 Very Easy Creamy Coleslaw . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 Warm Goat Cheese and Pear Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

The Main Event

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 A Very Easy and Good Salmon Loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63 Acadian Seafood Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64 Avocado and Bacon Quesadillas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66 Beef Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 Beef, Macaroni and Cheese Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 Chicken and Peaches Piquant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 Chicken Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70 Chicken Pot Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71 Chili Con Carne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72 Coquilles St. Jacques . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73 Crab Avocado Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74 Creamed Shrimp in the Shell . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 Creamy Tuna Casserole for a Crowd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76 Lobster Newburg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77 Mum’s Fried Oysters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78 Mushroom Dill Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79 Nan Thompson’s Moulded Fish Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80 Oven French Toast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 Pizza, Popular Pizza!! . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82 Salmon Cucumber Mousse/Paté . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83 Scallop Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84 Scott’s Famous Fabulous Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85 Sensational Seafood Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86 Shepherd’s Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87 Simple Salmon Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88 Spinach Seafood Crepes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89 Tuna Casserole with an Oriental Flavour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92 Upside-down Apple Pancake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93

Cakes, Coffee Cakes, Tortes and Cheesecakes

. . . . . . . . . . . . . . . . . . . . 95 Cranberry Coffee Cake with Cream Cheese Topping . . . . . . . . . . . . . . . . . . . . . 97 Lemon Meringue Torte . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98 Luscious Lemon Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99 Party Torte . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101 Pecan Sour Cream Coffee Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102 Raspberry Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103 Raspberry Streusel Coffee Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 105 Sour Cream Chocolate Chip Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106 Very Moist Carrot Cake with Cream Cheese Icing . . . . . . . . . . . . . . . . . . . . . . 107

O 14 O

Cookies

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109 Best Ever Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111 Chocolate Chip Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112 Mrs. Saunders’ Ginger Snaps . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113 Nan’s Lemon-filled Sugar Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114 Peanut Butter Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115 Toffee and Almond Graham Wafer Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . 116

Muffins, Loaves, Doughnuts, Buns, Biscuits and Breads

. . . . . . . 117 Banana Blueberry Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119 Buttery Pecan Sticky Buns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120 Cheese Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121 Date and Orange Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122 Easy Crusty French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123 Lemon Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 124 Nan Thompson’s Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125 Overnight Buns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 126 Sour Cream Currant Scones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127 Spicy Doughnuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128 Spicy Pumpkin Loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 129 Tracey’s Cranberry Pumpkin Mini Loaves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130 Very Ripe Banana Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 131

Pies, Squares, Bars and Tarts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 133 Blueberry Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 135 Chocolate Chip Toffee Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 136 Florida Lime Squares . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 137 Fort Knox Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138 Lemon Curd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139 Lemon Squares . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140 Mabel’s Chocolate Squares . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 141 Raspberry Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142 Seven Layer Squares . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 143 Shortbread Tarts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 144 Spicy Pumpkin Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 145 The Best Strawberry Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 146

Pudding, Crisp and Mousse

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 147 Bananas Foster . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 149 Frozen Lemon Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150 Mum’s Apple Crisp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 151 Orange Mousse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 152

O 15 O

Christmas Goodies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 153 Brown Sugar Hard Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 155 Candy Cane Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 156 Cranberry Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 157 Dearie’s Scotch Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 158 Iced Shortbreads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 159 Mum’s Christmas Carrot Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 160 Nan Thompson’s Chocolate Balls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 161 Ottawa Walnut Toffee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 162 Peanut Butter and Chocolate Squares . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 163 Peppermint Fingers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 164 Peppermint Ice Cream Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 165 White Fudge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 166

Potpourri

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 167 Broccoli/Cauliflower Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 169 Decorated Sandwich Loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 170 Elephant Birthday Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 172 Festival Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 173 Finger Painting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 174 Great Granola . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 175 Ice Wreaths . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 176 Nan Steele’s Mayonnaise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 177 Pastry – Never Fail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 178 Play Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 179 Rolled Asparagus Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 180 Sausage Dressing for a Turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 181 Tiny Open-faced Cucumber and Shrimp Rounds . . . . . . . . . . . . . . . . . . . . . . 182 Tracey’s Creamy Eggnog . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 183 Watermelon Basket . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 184

O 16 O

Tender, mouthwatering and low fat, this recipe was shared with me by my daughter, Tracey.

The adults enjoyed this at my grandson, Bryce’s, first birthday party and it has now become a popular appetizer in our family! May be prepared and refrigerated a few hours in advance of baking and serving.

Baked Coconut Lime Shrimp ¼ cup (50 ml) flour 2 tbsp (30 ml) brown sugar, packed ¼ tsp (1 ml) salt cayenne, dash 1 large egg juice of 1 lime 2 cups (500 ml) unsweetened, SHREDDED coconut 1 pound (454 g) large shrimp, raw, peeled (tails on) and deveined (about 40); thaw if frozen ¼ cup (50 ml) butter, melted Apricot Sauce: ¾ cup (175 ml) apricot preserves juice of 1 lime ½ tsp (2 ml) ground mustard Make apricot sauce: Mix all ingredients in microwaveable bowl. Microwave on high until preserves are melted.

Stir. Refrigerate while preparing shrimp.

Mix flour, brown sugar, salt and cayenne in small bowl.

Beat egg and lime juice in another small bowl. Place coconut in third small bowl.

Coat each shrimp with flour mixture. Dip each side into egg mixture. Coat well with coconut. Place on buttered rack in broiler pan. Drizzle with butter. If preparing in advance, at this point cover and refrigerate.

Heat oven to 425°F (220°C).

Bake 7 to 8 minutes or until shrimp are pink and firm and coating is beginning to brown.

Warm apricot sauce in the microwave for about 1 minute or less.

Pour warm apricot sauce in a bowl and place in the centre of a tray; surround with the shrimp.

Guests may then dip the shrimp, by their tails, into the sauce.

Yield: approximately 40 appetizers

O 19 O

These tasty “sweet and sour” (actually more sweet than sour) meatballs made the rounds when we lived on the West Island of Montreal during the early Seventies. They remain just as popular today!

Barbeque Meatballs 2 pounds (1 kg) lean ground beef 4 slices of white bread – soaked in water, excess water gently squeezed out and then torn into small pieces 1 tsp (5 ml) finely diced onion ½ tsp (2 ml) garlic powder ½ tsp (2 ml) pepper ½ tsp (2 ml) paprika 1 tsp (5 ml) salt 2 tsp (10 ml) vegetable oil 5 tbsp (75 ml) Heinz® chili sauce Mix thoroughly and roll into medium balls.

Bake on cookie sheet at 350°F (180°C) for 20 minutes.

Drain on paper towels. Then drain a second time on fresh paper towels.

Sauce: Mix together thoroughly in saucepan and heat to simmer: 1½ cups (325 ml) ketchup 1½ cups (325 ml) Heinz® chili sauce 1½ cups (325 ml) brown sugar 2 tsp (10 ml) fresh lemon juice

Note: May be frozen.

Thaw and reheat in saucepan or microwave, stirring once.

Simmer meatballs in sauce for about a half hour, gently stirring once or twice, trying to keep the meatballs intact.

Yield: approximately 100 meatballs

O 20 O

Simple and absolutely delicious. This was a big hit at my friend Mary’s special party. Just had to include it in this book. If you are a garlic fan, this recipe is for you!

Best Brie Appetizer 1 small brie round Mix: ½ red pepper, diced 1 tbsp (15 ml) fresh lemon juice 1 tbsp (15 ml) vegetable oil 1 clove garlic, minced 1 tsp (5 ml) Dijon mustard ¼ tsp (1 ml) pepper Slice most of the rind off of the top of the brie. Score.

Place cheese in brie baker. Put topping on brie.

Microwave on high for 2 minutes.

May sprinkle fresh parsley on top.

Serve with sliced baguette.

O 21 O

An excellent hot appetizer especially enjoyable in the fall or winter; great fare for a Grey Cup party, New Year’s Eve party or Super Bowl party! It is also rather unique as it is served in its own “bread pot”!

Bread Pot Fondue 1 round, firm loaf of white bread, 8 to 10 inches in diameter 2 cups (500 ml) sharp cheddar cheese, shredded (I use extra old white cheddar) 1 8-ounce (250 g) package light cream cheese, softened 1½ cups (325 ml) light sour cream 1 cup (250 ml) diced, cooked ham (may use 1-6½-ounce (184 g) can of ham flakes) ½ cup (125 ml) chopped green onion 2 tbsp (30 ml) vegetable oil 1 tbsp (15 ml) melted butter Assorted raw veggies for dipping such as broccoli, green, red and yellow peppers, white mushrooms, cucumber sticks, cauliflower, celery and carrot sticks, as well as toasted bread cubes. You may wish to buy a loaf of French or Italian bread, remove crusts and cut into 1-inch cubes for extra toasted bread cubes.

Preheat oven to 350°F (180°C).

Mix melted butter and oil together. Stir in bread cubes.

(You may have to increase the amount of butter and oil if you are using extra bread cubes.) Bake on cookie sheet at 350°F (180°C) for 5 to 10 minutes on each side or until both sides are golden brown.

Slice off top of bread; reserve top. Hollow out inside with small paring knife, leaving ½ inch of bread in shell.

Cut removed bread into 1-inch cubes. Reserve for toasting.

In a bowl, with an electric beater, cream cheddar cheese, cream cheese and sour cream. Stir in ham and green onion.

Spoon cheese filling into bread shell; replace top of bread. Tightly wrap loaf with three layers of heavy-duty aluminum foil; set on cookie sheet.

Some guests may like to dunk the dippers with their fingers. For those who don’t, fondue forks may be used.

Bake in preheated oven for 1 hour and 30 minutes or until filling is melted and hot.

When bread (filling) is hot, remove foil and lid. Stir before serving.

Arrange on round platter surrounded by dippers.

O 22 O

Blue cheese lovers will enjoy these logs!

Brie and Blue Cheese Logs 8 ounces (250 g) blue cheese 8 ounces (250 g) brie cheese ¾ cup (175 ml) pecan pieces, toasted Cheese should be at room temperature for a half hour or so. Discard rind from brie. Blend cheese in food processor. Chill. Shape into 2 “logs” about the diameter of a cracker. Roll “logs” in nuts.

Refrigerate.

Note: may be frozen.

Serve with crackers.

O 23 O

Bite-sized pieces of tender, moist chicken encased in a walnut and cheese coating are popular with guests and won’t last long! These chicken bites are extremely versatile too. Children love them on their own as a main course. Or serve them on a bed of greens drizzled with your favourite salad dressing and you have a nice, light meal for any occasion.

Chunky Chicken 6 fresh, boneless, skinless, chicken breasts, excess fat removed 2 cups (500 ml) soda cracker crumbs (about 48 crackers), crushed – (I put the crackers in a zip lock bag and crush them with a rolling pin) 1 cup (250 ml) Parmesan cheese 2/3 cup (150 ml) finely chopped walnuts 1 tsp (5 ml) dried tarragon 1 tsp (5 ml) salt 2 cloves garlic, minced ½ cup (125 ml) butter, melted Cut chicken into 1-inch cubes. In medium bowl, combine cracker crumbs, Parmesan cheese, walnuts, tarragon, salt and garlic. Dip chicken cubes into melted butter, then into crumb mixture.

On foil-lined baking sheet, arrange pieces ½ inch apart.

Cover and refrigerate. (Or freeze in a single layer, then package in airtight containers or freezer bags. No need to thaw before baking.)

On a foil-lined cookie sheet, bake, uncovered, in a 400°F (200°C) oven for 15 to 20 minutes or until golden brown and cooked through. Serve hot. May use toothpicks.

Yield: approximately 6 dozen

O 24 O

If you’d like something a little bit different for your guests, this is definitely company fare. They won’t be able to stop nibbling!

Note: May make in advance and freeze; then thaw and reheat in microwave.

Clam Dip for Company 1 10-ounce (284 g) can baby clams, reserve 1 tbsp (15 ml) of the clam liquor, then drain 2 tbsp (30 ml) finely diced onion 2 tbsp (30 ml) butter 1 tbsp (15 ml) ketchup few drops bottled hot pepper sauce 1 cup (250 ml) grated, old, orange coloured cheddar cheese 2 tbsp (30 ml) pitted, black olives – coarsely chopped In microwave, in a container with vented cover, or in a saucepan on the stove, cook onion in butter until tender but not brown; add clams, reserved clam liquor and remaining ingredients. Heat and stir until cheese melts and mixture is hot.

Serve warm with crackers and chips.

Yield: 1¼ cups (300 ml)

O 25 O

Folks welcome these tasty, warm appetizers. Each crispy bite offers the savoury flavour of feta cheese, tomatoes, fresh basil and garlic.

Feta Bruschetta ¼ cup (50 ml) butter, melted ¼ cup (50 ml) olive oil 10 slices French baguette (1 inch thick) – (I use Easy Crusty French Bread, see page 123.) ½ cup (125 ml) feta cheese, crumbled 2 garlic cloves, minced 1 tbsp (15 ml) fresh basil, chopped 1 large tomato, chopped In a bowl, combine butter and oil; brush onto both sides of bread.

Place bread on a baking sheet.

Bake at 350°F (180°C) for 10 minutes or until lightly browned on top. Turn bread over.

Combine the feta cheese, garlic and basil; sprinkle over toast. Top with tomato.

Bake 10 minutes longer or until heated through.

Serve warm.

Yield: 10 yummy appetizers

O 26 O

Just can’t allow the summer to slip by without including this favourite!

Guacamole Dip 1st layer: 1 14-ounce (398 ml) can refried beans ½ tsp (2 ml) chili powder ½ tsp (2 ml) salt ¼ tsp (1 ml) cumin Mash and mix in bowl. Spread in a medium-sized, clear pie plate so that you can see the layers.

2nd layer: 2 large ripe avocados, peeled, pit removed 1/3 cup (75 ml) finely diced onion 1 tbsp (15 ml) fresh lemon juice pinch of cayenne pepper 1 clove garlic, minced ¼ tsp (1 ml) salt Mash 1 avocado in bowl and cut remaining avocado into small chunks. Thoroughly mix all ingredients. Spread on first layer.

3rd layer: 1 cup (250 ml) light sour cream Spread on second layer.

4th layer: 2 cups (500 ml) grated, old, orange coloured cheddar cheese Sprinkle on third layer.

Top: 1 tomato, diced, placed in centre with chopped green onions circling the tomato.

A few large, pitted black olives may be placed on top.

Sprinkle top with chili powder.

Refrigerate.

Serve with nacho chips.

O 27 O

We enjoy having this tasty appetizer prior to a barbeque or really any summer meal. If you use a clear dish, such as a glass pie plate, you will be able to see the layers.

Layered Crab Dip 1st layer: 1 8-ounce (250 g) package light cream cheese 1 tbsp (15 ml) finely diced onion 1 tbsp (15 ml) fresh lemon juice Beat together. Spread evenly in serving dish.

2nd layer ½ cup (125 ml) HeinzŽ chili sauce 3rd layer 1 4-ounce (125 g) can crabmeat, well drained, cartilage removed Top: a bit of fresh, chopped parsley Refrigerate.

Serve with crackers.

O 28 O

A filling that’s so good it’s tempting to “taste test” it before completing the roll-ups! These appetizers freeze very well so I usually double the recipe to have extra on hand in the freezer.

Mushroom and Bacon Roll-Ups 4 slices bacon, diced (I use scissors) 2½ cups (625 ml) mushrooms, finely chopped 1 onion, finely diced 4 ounces (125 g) light cream cheese 15 slices sandwich bread, crusts removed, flattened slightly with a rolling pin ¼ cup (50 ml) butter, melted In frying pan, cook bacon, mushrooms and onion for 5 to 8 minutes or until tender but not crisp.

Stir in cream cheese until melted and set aside.

Spread each slice of bread with about 2 tbsp (30 ml) of the mushroom mixture and roll up as you would for a jellyroll. Cut rolls in half; brush with melted butter.

Place, seam side down, on a baking sheet. Cover and chill for at least one hour or freeze in a single layer; then package in airtight containers. (If frozen, let stand at room temperature for 30 minutes before baking.)

Bake in a 375°F (190°C) oven for 10 to 15 minutes or until lightly browned.

Serve warm.

Yield: 30 appetizers

O 29 O

This crunchy appetizer, baked in a “sweet and sour” sauce, seems to be enjoyed by most folks.

Rumaki 1 10-ounce (284 ml) can whole water chestnuts, drained 1 lb. (454 g) bacon Sauce: 1 cup (250 ml) ketchup 1 cup (250 ml) Heinz® chili sauce ½ cup (125 ml) brown sugar ¼ cup (50 ml) white vinegar 2 tbsp (30 ml) Worcestershire sauce 2 tsp (10 ml) celery salt 2 tsp (10 ml) garlic powder, heaping 1 tsp (5 ml) dry mustard Method: Cut water chestnuts in half – or in thirds, if large. With bacon lying horizontally on cutting board, cut bacon in three equal sections. Roll one piece of bacon around each water chestnut and secure with a toothpick.

Place in a single layer in an unbuttered, rectangular, pyrex casserole dish, NOT metal.

Bake at 350°F (180°C) for 40 minutes or until bacon is cooked throughout.

Drain fat.

Mix sauce. Pour sauce over rollups.

Refrigerate if not serving now.

When ready to serve, bake at 350°F (180°C) for 15 to 20 minutes.

Using toothpicks, serve hot.

O 30 O

These tiny tartlet shells are very convenient to have on hand in the freezer. Therefore, you may wish to double this recipe which will use most of a package of phyllo sheets and will also cut down on waste.

Savoury Phyllo Tartlets 8 sheets phyllo pastry 1/3 cup (75 ml) butter, melted 1 8-ounce (250 g) package light cream cheese 2 tbsp (30 ml) butter, softened ½ cup (125 ml) hot pepper jelly dill sprigs Place one sheet of phyllo on work surface, keeping remaining phyllo covered with a damp tea towel to prevent drying out. Brush phyllo sheet lightly with butter. Lay second sheet on top; brush with butter.

Repeat with remaining phyllo. May require additional melted butter.

Cut into 2-inch squares and press into miniature tart tins.

Bake at 350°F (180°C) for 10 minutes or until crisp and golden. Let cool.

(Tartlet shells may be frozen and then thawed and placed in a 350°F (180°C) oven for 3 minutes to crisp up. Cool before filling.)

Filling: In a bowl, with beater, blend cream cheese with 2 tbsp (30 ml) butter until smooth; pipe or spoon into pastry shells. Top each with about ¼ tsp (1 ml) hot pepper jelly – or to taste. Garnish with dill sprigs.

Tartlets can be covered with plastic wrap and refrigerated for up to 4 hours.

Yield: approximately 50 hors d’oeuvres VARIATION: Smoked Salmon Tartlets Beat 1 8-ounce (250 g) package light cream cheese and 2 tbsp (30 ml) butter until smooth; add fresh lemon juice and chopped, fresh dill, to taste. Pipe or spoon into shells and top with smoked salmon pieces and dill sprigs.

O 31 O

Another easy, tasty and quite rich appetizer which was given to me by my Mum who lived on PEI.

Smoked Salmon Pate 6 ounces (170 g) smoked salmon, broken up 2 tbsp (30 ml) fresh lemon juice ½ cup (125 ml) butter, melted ½ cup (125 ml) light sour cream 2 tbsp (30 ml) fresh dill, chopped salt and pepper, to taste Put salmon and lemon juice in blender. Mix. Add melted butter. Blend. Put mixture in a bowl. By hand, mix in sour cream, dill and salt and pepper, to taste.

Place in serving dish.

Cover and refrigerate.

Serve with crackers.

Keeps 2 days in fridge or freezes well.

Yield: 1½ cups (325 ml)

O 32 O

The best I’ve ever tasted!

Super Cheese Ball 2 8-ounce (250 g) packages light cream cheese, softened 2 cups (500 ml) shredded old, orange coloured cheddar cheese 2 tbsp (30 ml) chopped green, manzanilla olives stuffed with pimento 1 tbsp (15 ml) finely diced green pepper 1 tbsp (15 ml) finely diced red pepper 1 tbsp (15 ml) finely diced onion 1 tsp (5 ml) Worcestershire sauce 2 tsp (10 ml) fresh lemon juice dash of cayenne dash of salt pecan pieces, toasted Combine cream cheese and cheddar cheese. Mix thoroughly with beater. Add the rest of the ingredients, except the pecan pieces, mixing well. Chill. Roll into 3 medium balls.

Roll balls in toasted pecan pieces. (If freezing cheese ball, roll in toasted pecans after thawing.)

Refrigerate for 1 to 2 weeks or may be frozen for up to 6 weeks.

Serve with crackers.

O 33 O

I think that just about everyone who has had this flavourful appetizer likes it! The roll-ups have a wonderful piquant flavour and are so simple to make.

Tortilla Salsa Roll-Ups 1 package of 10 white flour tortillas (7 inches) 1 8-ounce (250 g) package light cream cheese 4 heaping tbsp (60 ml) medium salsa 1 bunch green onions, chopped Cream cheese; add salsa; mix thoroughly.

Divide mixture evenly amongst the tortillas and spread.

Sprinkle each with chopped green onions. Roll up each tortilla.

Wrap roll-ups with plastic wrap; put in plastic bag and refrigerate.

Before serving, slice roll-ups in approximately ½ to 1inch widths. They will look like little pinwheels.

O 34 O

A little different from some dips, this delicious spread is served warm.

Note: This dip may be baked, frozen and thawed or made a day in advance, then refrigerated. Reheat in microwave for 1 or 2 minutes, then stir before transferring to a serving dish.

Warm Crab Dip 1 8-ounce (250 g) package light cream cheese 1 4-ounce (125 g) can crabmeat, well drained, cartilage removed ¼ cup (50 ml) light mayonnaise ¼ cup (50 ml) cream (10%) ¼ cup (50 ml) finely diced onion ¼ tsp (1 ml) garlic salt, heaping 2 tsp (10 ml) fresh lemon juice paprika (to sprinkle on top for colour) Blend all, except paprika. Pour into buttered ovenware.

Sprinkle paprika on top.

Bake at 350°F (180°C) for 30 minutes.

Serve warm with crackers (and cheese and seedless grapes, if desired).

O 35 O

As this soup freezes very well, when the broccoli is abundant in mid to late summer, it might be a good idea to make a few batches, freeze them and have them handy during the winter months.

Note: If you prefer a creamy soup, put cooked, hot contents in a blender and puree.

Broccoli Soup – Microwave Method ½ cup (125 ml) onion, finely diced 2 tbsp (30 ml) butter ¼ cup (50 ml) flour 2 cups (500 ml) chicken broth 2 cups (500 ml) fresh broccoli, cut into small flowerettes ¼ tsp (1 ml) pepper 1 cup (250 ml) milk Put onion and butter in 2 qt. microwave safe bowl.

Cover with vented lid. Microwave on High for 4 minutes (3 plus 1), stirring once, until onion just begins to brown. Stir in flour to make a smooth paste.

Gradually stir in chicken broth until well blended.

Add broccoli and pepper. Cover and microwave on High for another 5 minutes, stirring twice, until broccoli is tender and soup is thickened. Carefully stir in milk.

Heat throughout.

Yield: approximately 4 cups (900 ml)

O 39 O

In the late summer I go to our wonderful local outdoor market for fresh produce to make many soups, etc. to fill the freezer for the winter. This tasty carrot soup freezes very well – just has to be whisked after heating.

If you are watching your fat intake, you may replace the ½ cup (125 ml) of 18% cream with 1% or 2% milk.

I make this recipe with only 1% milk now and there really is no noticeable difference in taste. The consistency is still creamy.

Carrot Soup 2 cups (500 ml) thinly sliced carrots 2 tbsp (30 ml) butter 1 tsp (5 ml) white sugar ½ tsp (2 ml) salt ½ cup (125 ml) water Simmer in covered saucepan until tender. Do not drain!

While carrots are cooking, in another saucepan melt 2 tbsp (30 ml) butter. Blend in 2 tbsp (30 ml) flour, ½ tsp (2 ml) salt and a dash of pepper. Cook over medium heat until smooth and bubbly. Remove from heat and stir in 2¼ cups (550 ml) milk, (or 2¾ cups (650 ml) milk if you are omitting the cream and using all milk). Bring to a boil and boil for 1 minute, stirring constantly to avoid burning on the bottom of the pan.

In a blender, combine all contents of both saucepans (including carrot liquid) and blend thoroughly.

Blend in ½ cup (125 ml) 18% cream, if using.

Heat, whisk and serve.

Serves 4 – 5

Variations: 1. For an attractive and unique presentation, decorate individual bowls of soup with a “carrot” flower.

Thinly slice a baby carrot into required number of pieces for the “blooms”. Finely cut the green end of a green onion to make “stems and leaves’.” Place the carrot slice (the bloom) on the soup, then place the “stems and leaves” to complete the “flower.”

2. Another idea for an attractive presentation in the fall or for Thanksgiving dinner: In a jagged circle, cut top off of a pumpkin, remove seeds and the “stringy” part of the inside of the pumpkin with a serrated grapefruit spoon. (This can be done early in the day or even the day before it is required.) Place top back on pumpkin to keep the air out. Just before serving, pour hot soup into the pumpkin and replace top. Take to serving table on a plate. (If you put a doily on the plate under the pumpkin, it is less likely to slip.)

O 40 O

This refreshing soup is taken from its namesake which is a favourite served at The Baldachin Restaurant in Merrickville, Ontario. It is a delicious first course to enjoy on a hot summer’s day! Best to make it the day before required, so that it is served very cold.

Cold Cucumber Dill Soup 1¼ cups (275 ml) English cucumber, peeled and finely chopped 1 cup (250 ml) fresh dill, chopped ¾ cup (175 ml) Bick’s® Polish Dill Pickles, chopped small 1 cup (250 ml) light sour cream 1 clove garlic, minced 1 tbsp (15 ml) white vinegar 1 cup (250 ml) water salt to taste In a blender, finely chop cucumber, dill and pickles.

Set aside.

In a medium sized bowl, whisk sour cream until smooth. While still whisking, add blended cucumber, dill and pickles.

Add minced garlic.

Gradually whisk in vinegar, water and salt, to taste.

Pour into covered container, refrigerate overnight.

Shake thoroughly before serving very cold in well chilled bowls.

Garnish with a thin slice of cucumber and a sprig of dill.

(You may give the cucumber a serrated edge by simply running the tines of a fork down all sides of a washed, unpeeled cucumber before slicing.)

Serves 4

O 41 O

Creamy, chunky and cheesy, this fish chowder could be the best I’ve ever had. It is not overpowered with the cheese, but it gives it a unique flavour.

I usually double the recipe and freeze it in smaller portions to have on hand.

Creamy Chunky Cheesy Fish Chowder 2 400 g packages frozen fish (I use High Liner sole) – while still partially frozen, cut into 1-inch cubes 1 16-ounce (454 g) package Velveeta® cheese, cut into ½ inch cubes In frypan, (I use my electric frypan), sauté: 2 tbsp (30 ml) butter ¼ cup (50 ml) finely diced onion 1 cup (250 ml) grated carrots 1/3 cup (75 ml) celery, diced In large pot, blend until thickened: ¼ cup (50 ml) flour ½ tsp (2 ml) salt dash paprika 2 cups (500 ml) chicken bouillon 3 cups (750 ml) milk Add sautéed vegetables. Stir.

Add thawed, cubed, uncooked fish. Stir.

When fish is almost cooked, add, at the last, Velveeta® cheese cubes. Heat, and stir often, until cheese has melted. Stir again.

Serves 6 - 8

O 42 O

My friend, Joan, shared this delicious cold soup recipe with me after first enjoying it at their family cottage. So refreshing in the heat of the summer.

It’s best to make it “the day before” as the flavour is at its peak when it is well chilled.

Gazpacho 1 28-ounce (796 ml) can diced tomatoes, not drained 1 19-ounce (540 ml) can chickpeas, drained and rinsed 1¼ cups (275 ml) extra spicy Clamato® juice 1 cup (250 ml) beef broth (or 1 10-ounce (284 ml) can) ½ cup (125 ml) coarsely chopped English cucumber 1 green pepper, coarsely chopped 1 red pepper, coarsely chopped ¼ cup (50 ml) red onion, coarsely chopped ¼ cup (50 ml) fresh basil, chopped (I use scissors) 3 tbsp (45 ml) fresh lemon juice ½ tsp (2 ml) Tabasco® sauce 2 cloves garlic, minced Garnish light sour cream fresh basil leaves Combine all ingredients in a large mixing bowl. Mix thoroughly.

Cover and chill for 24 hours. Mix again.

Scoop into individual serving bowls and garnish with a dollop of light sour cream and a fresh basil leaf.

Serves 6

O 43 O

Yet another soup which freezes very well and is convenient to make in the late summer or early fall when the vegetables are fresh. It is great to have on hand on a cold winter’s night! Served with fresh bread, it is a hearty “comfort” meal.

I think that this soup has now become my favourite!

Potato Leek Soup 1 tbsp (15 ml) butter 1 green onion, finely chopped 2 medium leeks, white part only, washed and sliced thin 2 medium potatoes, peeled, washed and diced 2½ cups (575 ml) chicken broth, hot ¼ cup (50 ml) 35% cream ½ cup (125 ml) 1% milk salt and freshly ground pepper, to taste grated cheese Melt butter in deep frypan, add green onion and leeks.

Cover and “sweat” over low heat until translucent.

Add potatoes and chicken broth. Cook briskly until potatoes are cooked. Cool; reserve drained liquid and add enough water to equal 3 cups (750 ml) liquid.

Return liquid to potato mixture. Purée.

Combine cream and milk in separate pot. Boil for 2 minutes. Add puréed mixture and return to boil.

Add salt and pepper. Whisk; and whisk again just before serving.

Pour into heated bowls and sprinkle with cheese – yummy with old, orange coloured cheddar melting on top!

Yield: 6 cups

O 44 O

Also in the fall I buy several fresh butternut squash and make and freeze this light soup (no milk or cream). It is a welcome dish on a cold winter’s day!

Squash Soup 1 large butternut squash 1 carrot 1 medium onion 1 leek, white part only 2 tbsp (30 ml) butter 8 cups (1800 ml) chicken broth 1 large McIntosh apple, peeled and chopped 1 bay leaf 1 tsp (5 ml) white sugar salt and freshly ground black pepper, to taste fresh, chopped chives (I use scissors) Cut squash in half lengthwise and remove seeds and “stringy” part with a grapefruit spoon. Discard. Place cut-side down on pan and bake at 350°F (180°C) until tender, about 45 minutes.

Chop carrot, onion and leek into 1-inch pieces and place in large pot. Gently sauté in butter. Do not brown.

Scrape flesh from cooked squash and add to vegetables.

Add broth and bring to a boil.

Add apple, bay leaf and sugar to broth mixture. Simmer, uncovered, for 40 minutes. Remove bay leaf and puree soup in batches. Season with salt and pepper to taste.

Pour hot soup into soup bowls.

Garnish with fresh, chopped chives.

Serves 6 - 8

O 45 O

The flavour of this soup is both unique and interesting. It is very simple to make and has an unusual combination of ingredients.

Tomato Feta Soup 1 tbsp (15 ml) butter 1 onion, finely diced 2 garlic cloves, minced 1 28-ounce (796 ml) can diced tomatoes, not drained 1 cup (250 ml) chicken broth or 1 10-ounce (284 ml) can juice of 1 orange, plus its peel, finely grated 1½ tsp (7 ml) white sugar 1½ tsp (7 ml) cumin ½ cup (125 ml) feta cheese, cubed 35% cream, optional In a saucepan, in 1 tbsp (15 ml) of butter, sauté onion and garlic. Add remaining ingredients. Heat throughout.

If you wish, you may add a bit of heavy (35%) cream.

Serves 4

O 46 O

This varied salad is often topped with mayonnaise.

I mix the mayonnaise with fresh lemon juice and fresh, chopped dill. I then make “flowers” on top with green pepper for the “stems” and “leaves” and halved, red grape tomatoes for the “flowers.”

You may wish to try the Lemon Avocado Salad Dressing, page 54, instead of the mayonnaise, for a colourful and tasty change.

12-Layer Salad In a clear, deep bowl – so that you can see all of the layers – you may layer in the following order: 1. iceberg lettuce, washed, dried and torn – sprinkled with white sugar 2. eggs, hard-boiled and sliced – sprinkled with salt and pepper 3. peas, sprinkled with white sugar 4. carrots, shredded 5. celery, sliced diagonally 6. water chestnuts, sliced 7. mushrooms, sliced 8. bacon, diced and cooked “crisp”

This salad may be made “a day ahead.”

9. green, red, yellow and orange peppers, sliced 10. old, orange-coloured cheddar cheese, shredded 11. mayonnaise or Lemon Avocado Dressing 12. green pepper and red grape tomato “flowers” Refrigerate.

O 49 O

A lovely salad dressing with a bit of a sweet taste, it compliments a simple combination of green and/or red Boston lettuce, iceberg lettuce and a few strips of red pepper, for colour.

A Special Salad Dressing 2 tsp (10 ml) Dijon mustard 1½ cloves garlic, minced 3 tbsp (45 ml) white vinegar 9 tbsp (135 ml) oil (I use BecelŽ oil) salt and pepper to taste 2 tsp (10 ml) white sugar Whisk mustard and garlic with white vinegar; gradually whisk in oil. Add salt and pepper to taste; whisk; and then add the white sugar. Whisk again.

Place in covered container and refrigerate.

Shake well before using.

O 50 O

You may serve this colourful salad as a first course or to compliment a main course. It is ideal for a buffet because you can make it ahead!

Note: If you are not serving the salad until later, set aside the almonds and olives until ready to use. The remainder of the salad may be refrigerated for up to 3 hours. Toss again just before serving. Put salad into your serving bowl.

Sprinkle almonds and black olives over the top.

Broccoli Salad 1 pound (454 g) broccoli flowerettes, washed and drained 1 red onion, thinly sliced and separated into rings ¼ pound (125 g) small, whole, white mushrooms ¼ pound (125 g) feta cheese, cubed salt and freshly ground pepper, to taste 2 tbsp (30 ml) sliced almonds, toasted a few large, black, pitted olives Vinaigrette Dressing: ½ cup (125 ml) Newman’s Own® Vinaigrette Dressing In bowl, toss broccoli with onion, mushrooms and feta cheese.

Pour vinaigrette dressing over vegetables and toss to mix. Season with salt and freshly ground pepper, to taste, and toss again. Put in serving bowl and sprinkle almonds and black olives over the top. Serve immediately.

Serves 8

O 51 O

My dear friend, Carol, shared this delicious recipe with me. The combination of cranberries and pears allows this salad to make an appearance at almost any time of the year – summer, Thanksgiving, Christmas or later in the winter.

Cranberry Pear Salad with Lemon Mustard Dressing 2 cups (500 ml) cranberries – chopped slightly in food processor ½ cup (125 ml) brown sugar, packed Mix and let sit overnight in the refrigerator so that the flavours may blend.

Dressing: 1 tbsp (15 ml) fresh lemon juice 1 tbsp (15 ml) light mayonnaise 2 tsp (10 ml) Dijon mustard 1 tsp (5 ml) finely grated lemon rind salt and freshly ground pepper to taste 1/3 cup (75 ml) vegetable (Becel®) oil Mix well. mixed greens 2 green pears – peel on, washed and sliced 2 red pears – peel on, washed and sliced toasted pecan pieces fresh parsley, chopped (I use scissors) Spread greens on a large serving platter.

Stir cranberry mixture and place it in the centre of the greens.

Mix sliced pears into the salad dressing and arrange around the cranberry mixture.

Top with toasted pecan pieces and chopped, fresh parsley.

O 52 O

Popular with our family and friends, this version of potato salad is creamy and different from the usual fare. In this recipe the potatoes are mashed! Best made the day before required so that the flavours blend well and the salad is served very cold.

Creamy Mashed Potato Salad allow 1 potato per person – peel, wash and cut into pieces allow 1 egg per person plus 4 eggs for decoration (uncooked eggs should be at room temperature – they are less likely to crack when boiled) light mayonnaise, to taste celery, diced, to taste green onion, chopped, to taste salt and pepper, to taste paprika to sprinkle on top of salad In a stockpot, or other large pot, boil potatoes until tender – about 20 minutes. Meanwhile, in the same pot, when there are 15 minutes left on the timer, immerse eggs. When the timer rings, drain potatoes and eggs.

Shell eggs. Set aside the 4 eggs which are to be sliced to decorate the top of the salad. Put well drained potatoes in a large bowl and mash with a potato masher and then beat with electric beater. Add warm, chopped, hardboiled eggs and mix with beater. While mixture is still WARM, beat in desired amount of mayonnaise so that your potato mixture is creamy. Add diced celery, chopped green onion and salt and pepper, to taste. Beat again. Put in serving bowl. Decorate top of salad with the sliced eggs, which you have set aside, and sprinkle with paprika.

Refrigerate until ready to serve.

Serve COLD.

O 53 O

This thick and creamy dressing with its bold lemon flavour is a refreshing change of pace.

It is tasty with salad greens, cherry tomatoes, sliced cucumbers, sweet red, yellow or orange pepper strips or on the 12-Layer Salad, page 49.

May also be used as a dip.

Lemon Avocado Salad Dressing 2 large, ripe avocados, peeled, pit removed and mashed ¼ cup (50 ml) water 2 tbsp (30 ml) light sour cream 2 tbsp (30 ml) fresh lemon juice 1 tbsp (15 ml) fresh dill, chopped 2 tsp (10 ml) olive or vegetable oil 1 garlic clove, minced ½ tsp (2 ml) salt ½ tsp (2 ml) honey In a blender, combine all ingredients; process until smooth.

Refrigerate.

O 54 O

Shared with me by my friend Carol, this simpleto-make salad is absolutely delicious.

Freshly sliced red apple is tasty and attractive in the fall and in the summer and at Christmas raspberries just seem to “top it off ”.

My Favourite Salad 2 bunches Boston lettuce, red and/or green – rinsed, dried and torn 1 bunch leaf lettuce, red or green - rinsed, dried and torn 2 celery hearts – rinsed and dried, thinly, diagonally sliced 1 cup (250 ml) feta cheese, cubed raspberries or thinly sliced red apple (peel on), sliced just before serving ½ cup (125 ml) pecan pieces, toasted commercial raspberry or raspberry honey dressing – shake well In a large bowl, mix the lettuce and celery and put on individual serving plates or in bowls. Place feta, fruit and toasted pecan pieces on top.

Pass the dressing at the table.

Serves 8

O 55 O

My Grandmother Thompson gave me this recipe for a frozen salad.

The refreshing combination of cool pineapple and mint make a lovely accompaniment with ham. You may make it well in advance and freeze. It freezes very well for at least a month.

Pineapple Mint Freeze 1 19-ounce (540 ml) can crushed pineapple 1 envelope (1 tbsp/15 ml) unflavoured gelatine 1 10-ounce (284 ml) jar mint jelly dash of salt 1 cup (250 ml) 35% (whipping) cream 1 tsp (5 ml) icing sugar green food colouring Garnish fresh mint leaves pineapple slices Reserving syrup, drain pineapple. In saucepan, soften gelatine in syrup. Add jelly and a dash of salt. Beat with electric mixer to break up jelly. Heat and stir until gelatine is dissolved and jelly is melted. Stir in pineapple. Chill until mixture is thickened and syrupy.

Whip cream, add icing sugar and mix. Fold into thickened gelatine mixture. Tint with green food colouring. Spoon into mould. Freeze until firm.

Let stand at room temperature for 15 to 20 minutes before serving. Unmould onto serving plate.

Decorate with fresh mint leaves on top of the salad or pineapple slices and fresh mint leaves circling the salad.

Serves 8 - 10

O 56 O

Very special and one of our favourite dressings. It is so good with a mixture of tiny cauliflower flowerettes, baby spinach, diced red onion and green and yellow zucchini pieces (wash, dry and leave peel on)! You may replace the yellow zucchini with a chopped yellow pepper.

Note: It’s best to allow guests to serve their own dressing as it just sinks to the bottom of a large salad bowl if the dressing is poured on the salad prior to the meal.

Poppy Seed Dressing ½ cup (125 ml) white sugar ¼ cup (50 ml) white vinegar 1 tsp (5 ml) salt 1 tsp (5 ml) dry mustard 1 cup (250 ml) vegetable (Becel®) oil 1 small onion, grated 1 tbsp (15 ml) poppy seeds 2 tbsp (30 ml) juice from a can of mandarin oranges 2 tbsp (30 ml) light sour cream Whisk well together.

Refrigerate.

Shake before serving.

O 57 O

This recipe comes from Florida and is quite unique for a special summer meal.

Salad with Brie, Carmelized Almonds and Strawberries Caramelized Almonds: 1 cup (250 ml) sliced almonds ½ cup (125 ml) white sugar Combine sugar and almonds in skillet. Cook over medium heat until sugar melts and browns to a golden shade, stirring constantly. Spread on foil to cool and then break apart. salad greens 4 cups (900 ml) sliced strawberries brie cheese, broken into chunks, to taste commercial raspberry/honey dressing In a large bowl, mix salad greens, sliced strawberries and chunks of brie cheese, to taste. Place on a large platter or on individual salad plates. Sprinkle caramelized almonds on top of salad just before serving.

Shake dressing well and pass at the table.

O 58 O

The title says it all!

Very Easy Creamy Coleslaw 1 head cabbage, cut in pieces 4 medium carrots, peeled and cut in chunks 1 8-ounce (250 ml) bottle Kraft® coleslaw dressing Put some of the cabbage and carrots in a blender.

Covering vegetables with cold water, fill blender to approximately two inches from the top with the cold water. Turn blender on in a few “on and off ” motions until cabbage and carrots are minced. (You will probably have to fill the blender 2 or 3 times to use up all of the cabbage and carrots.) Drain thoroughly pressing cabbage mixture against your colander with the back of a large spoon so that all water has been drained.

Put mixture into a bowl and mix in the bottle of coleslaw dressing.

Refrigerate.

Mix again and transfer to serving bowl just before serving.

O 59 O

This has got to be right up there with the favourite salads!

Warm Goat Cheese and Pear Salad 2 bunches Boston lettuce goat cheese – 3 one-half inch slices per person 4 red Bartlett pears, peel on, washed and sliced ½ cup (125 ml) toasted pecan pieces whole wheat bread, at least 4 slices – toasted and grated into fine, dry crumbs 1 egg, beaten Becel® oil Dressing: 5 tbsp (75 ml) raspberry vinegar ½ cup (125 ml) Bertolli® extra light tasting olive oil ½ tsp (2 ml) Dijon mustard 1 egg 1 tsp (5 ml) white sugar Beat egg and rest of ingredients in top of double boiler.

Cook and stir until a nice sauce or gravy consistency.

Dip goat cheese in beaten egg and then the breadcrumbs. In a frypan, warm coated goat cheese in Becel® oil for about 5 minutes. Turn at halfway point.

In a bowl of Boston lettuce, toss warm salad dressing – about ½ cup (125 ml), or to taste.

Place lettuce on individual plates, top with pears, warm goat cheese and toasted pecans.

Serves 4

O 60 O

Tasty and simple to make, this salmon loaf does not have to be steamed, as is the case with some salmon loaves, but it is simply baked in the oven.

Sometimes I make four times the recipe, slice it in serving portions, wrap it individually and freeze for future use.

A Very Easy and Good Salmon Loaf 2 7½-ounce (213 g) cans salmon, drained 2 cups (500 ml) soft white bread cubes 2 eggs, beaten ¾ cup (175 ml) milk 1 very small onion, finely diced 2 tbsp (30 ml) fresh lemon juice salt and pepper, to taste In a medium bowl, mix all ingredients thoroughly.

Line bottom of loaf pan with waxed paper. Butter loaf pan and waxed paper. Put contents of mixing bowl in loaf pan. Pack in lightly.

Bake at 325°F (160°C) for 45 minutes.

O 63 O

I first enjoyed this scrumptious dish at my sister-in-law, Kathy’s and brother Neil’s home when I visited them in Brussels.

This main dish is, very simply, my very favourite of all. Therefore I always like to have some in the freezer. You can double this recipe and freeze it in four 8 by 8-inch (20 by 20 cm, 2 L) square pans.

Acadian Seafood Casserole 2 cups (500 ml) water 1 cup (250 ml) celery, diced ¾ cup (175 ml) onion, diced ½ pound (250 g) scallops, raw ½ pound (250 g) shrimp, raw, peeled and deveined 1½ cups (375 ml) canned, frozen, cooked lobster meat – thawed; reserve liquid; remove cartilage 1½ cups (375 ml) imitation crabmeat (pollock) 3 tbsp (45 ml) butter 3 tbsp (45 ml) flour 1 cup (250 ml) 10% cream 1½ cups (375 ml) shredded, old, orange-coloured cheddar cheese ¼ tsp (1 ml) salt ¼ tsp (1 ml) pepper In saucepan, bring water to boil; cook celery and onion until tender, about 6 minutes. Using slotted spoon, transfer vegetables to large bowl. (Reserve liquid.)

In the same saucepan, poach scallops (in reserved liquid) over low heat until firm and opaque, about 3 minutes. Using slotted spoon, transfer scallops to same bowl.

In same saucepan, (same liquid) simmer shrimp until firm and pink, about 4 minutes. Transfer shrimp to same bowl. Reserve cooking liquid, and add reserved lobster liquid and water, if necessary, to make 1 cup (250 ml) liquid and set aside. Chop lobster and crabmeat into bite-sized chunks. Add to bowl.

…see next page

O 64 O

In large heavy saucepan, melt butter over medium heat; add flour and cook, stirring for 2 minutes without browning. Gradually whisk in reserved cooking liquid (including the lobster liquid) and cream; cook, stirring until thickened. Stir in cheese until melted. Pour over seafood mixture, season with salt and pepper. Mix thoroughly.

Transfer to a buttered 13 by 9-inch (33 by 22 cm, 4 L) baking dish.

Topping: 1 cup (250 ml) shredded, old, orange-coloured cheddar cheese ½ cup (125 ml) fresh, white bread (crusts removed) cubes 2 tbsp (30 ml) butter, melted Toss together cheese, bread cubes and melted butter.

Sprinkle evenly over seafood mixture. (Casserole can be made to this point, cooled, covered and refrigerated for up to 8 hours or may be frozen, thawed and baked.)

Bake, uncovered, in 325°F (160°C) oven for 35 to 45 minutes or until bubbling around edges and crisp and golden on top.

Ladle over hot basmati rice.

Serves 8 – 10

O 65 O

Chock-full of bacon, mushrooms, cheese, tomato and avocado, these are a “must-try”! Topped with salsa and sour cream, they’re even better!

Avocado and Bacon Quesadillas 8 bacon strips, diced (I use scissors) ½ pound (250 g) mushrooms, sliced 2 tbsp (30 ml) butter, softened 4 white flour tortillas (7 inches) 2 cups (500 ml) Colby-Monterey Jack cheese, shredded 1 medium tomato, diced 1 ripe avocado, peeled, pitted and sliced sour cream salsa In a large skillet, cook the bacon over medium heat until crisp. Remove to paper towels. Reserve 1 tbsp (15 ml) of the drippings. Drain. Sauté mushrooms in the drippings.

Spread butter over one side of each tortilla. Place two tortillas, buttered side down, on a griddle or skillet or quesadilla makers. Top with bacon, mushrooms, cheese, tomato and avocado. Cover with remaining tortillas, buttered side up.

Cook over low heat for 1-2 minutes or until golden brown. Turn over and cook 1-2 minutes longer (unless you are using a quesadilla maker) or until the cheese is melted. Cut into wedges.

Serve with sour cream and salsa.

Serves 2 – 4

O 66 O

During the fall, thoughts turn to “comfort” foods to be enjoyed on those crisp days. There are several versions of lasagna, but this is our favourite!

Accompanied with garlic bread and a salad, it makes a hearty meal. I usually make several in the fall and freeze them as they freeze very well. It’s a good dish to have on hand for unexpected company, but you will have to have at least a day’s notice, as they are like bricks and take quite a while to thaw!

Beef Lasagna 1 pound (454 g) lean ground beef 1 clove garlic, minced 1 tbsp (15 ml) chopped parsley 1 tbsp (15 ml) basil 1 tsp (5 ml) salt 1 28-ounce (796 ml) can diced tomatoes – not drained 2 5½-ounce (156 ml) cans tomato paste 10 lasagna noodles 3 cups (750 ml) cream-style cottage cheese 2 eggs, beaten 1 tsp (5 ml) salt ½ tsp (2 ml) freshly ground pepper 2 tbsp (30 ml) chopped parsley ½ cup (125 ml) grated Parmesan cheese – plus a bit more if you wish to sprinkle some on top of the lasagna 1 kg bag of grated mozzarella cheese Brown meat slowly; drain off excess fat.

Add next 6 ingredients. Simmer uncovered for 30 minutes to blend flavours, stirring occasionally.

Cook noodles in boiling water until tender; drain; rinse in cold water. Meanwhile, combine cottage cheese with eggs, seasonings and Parmesan cheese.

Note: When thawed, heat in a 350°F (180°C) oven for 45 minutes to one hour or until hot throughout.

Foil may be placed lightly on top if you are concerned about it burning on the top.

Let stand for approximately 5 minutes before cutting into squares. Filling will set slightly.

Place half of the noodles in a buttered 13 by 9 by 2-inch (33 by 22 cm, 4 L) baking dish (or two 8 by 8-inch (20 by 20 cm, 2 L) square pans); spread half of the cottage-cheese mixture over; liberally sprinkle with mozzarella cheese and then half of the meat sauce.

Repeat layers. Sprinkle more grated mozzarella cheese on top of meat sauce. You may sprinkle some Parmesan cheese on the top of the lasagna if you wish. * If freezing, you may freeze lasagna at this point. See note, left.

If you are planning on enjoying this meal today, bake at 375°F (190°C) for 30 minutes, or until hot throughout.

Let stand approximately 5 minutes before cutting into squares. Filling will set slightly.

Serves 12

O 67 O

A good “every day” casserole. I usually double the recipe to have a bit extra in the freezer as it does freeze very well.

Note: If you wish to double the recipe and make some freezer meals, you may mix the grated cheese right into the beef, pasta and soup mixture while it is hot so that the cheese will melt. Cool, bag and freeze in smaller portions. When ready to use, thaw and heat in the microwave, in a saucepan on the stove, or, if you wish, in the oven.

Beef, Macaroni and Cheese Casserole 3 cups (750 ml) elbow macaroni or medium shells 1 10-ounce (284 ml) can tomato soup 1 10-ounce (284 ml) can cream of mushroom soup 2 soup cans of water 1 green pepper, diced 1 onion, diced oregano, salt and pepper, to taste 1½ cups (325 ml) grated old, orange-coloured cheddar cheese 1 pound (454 g) lean ground beef In electric frypan, cook ground beef. Add onion, green pepper, oregano, salt and pepper. Cook until beef is cooked and onion is sautéed.

Add tomato soup, cream of mushroom soup and 2 soup cans of water. Mix well. Heat throughout.

Cook and drain pasta. Put into a large bowl. Pour soup mixture over pasta. Mix well.

Put mixture into a buttered casserole dish. Top with cheese.

Bake at 350°F (180°C) for 25 – 30 minutes or until hot.

O 68 O

This is yet another easy dish to make and has the interesting combination of chicken and fruit. It also freezes very well. If you wish to make it ahead, why not double the recipe and have a little extra on hand in the freezer?!

Chicken and Peaches Piquant 2 boneless, skinless chicken breasts, excess fat removed 1½ tsp (7 ml) salt ¼ tsp (1 ml) pepper 1½ tbsp (20 ml) vegetable oil 1 large onion, diced fairly large 1 cup (250 ml) ketchup 1 14-ounce (398 ml) can sliced peaches – reserve drained syrup 1 large green pepper cut in bite-sized squares 3 cups (750 ml) hot, cooked basmati rice Cut chicken into thin strips; sprinkle with salt and pepper. Sauté in oil about 2 minutes or until cooked throughout, turning once. Add onion and continue cooking until onion is tender-crisp. Blend ketchup and peach syrup with enough water to make 2 cups (500 ml) liquid. Pour over chicken, cover and simmer for 20 minutes. Add green pepper and peaches. If freezing, cool and freeze now. Otherwise, replace cover and continue cooking for 10 minutes longer.

Serve over a bed of fluffy, hot basmati rice.

Yield: 2 very generous servings

O 69 O

A different type of lasagna – a bit of a change from the usual beef lasagna.

Freezes very well.

Chicken Lasagna 8 lasagna noodles, cooked ½ pound (250 g) sliced mushrooms 9 tbsp (135 ml) butter - separated ¾ cup (175 ml) dry white wine - separated (optional) 6 tbsp (90 ml) flour 2½ cups (575 ml) 10% cream and milk, COMBINED – I use half cream and half milk salt and freshly ground pepper, to taste 5 cups (1150 ml) cooked chicken (I boil whole chickens and cut into pieces) 2 cups (500 ml) white, extra old cheddar cheese, shredded Sauté mushrooms in 3 tbsp (45 ml) melted butter. Add ½ cup (125 ml) white wine, if using.

Simmer. Drain mushrooms.

Cream Sauce: Melt 6 tbsp (90 ml) butter with 6 tbsp (90 ml) flour.

Mix in milk and cream, combined. In a microwave safe bowl, with a vented cover, microwave white sauce for 7 minutes, stirring 4 times, until thickened. Add drained, sautéed mushrooms, salt, pepper and remaining ¼ cup (50 ml) white wine, if using, to cream sauce.

In a buttered 9 by 13-inch (22 by 33 cm, 4 L) pan, or two 8 by 8-inch (20 by 20 cm, 2 L) square pans, layer: half of the cooked noodles, half of the chicken, half of the white sauce and half of the cheese. Repeat.

Cover and bake at 325°F (160°C) for 40 minutes.

If using a glass pan, bake for just 30 minutes.

Serves 12

O 70 O

An absolutely delicious chicken pot pie which freezes very well. You may wish to make more than one to tuck away in the freezer. I usually triple this recipe.

Chicken Pot Pie 1 large roasting chicken 1 onion quartered 2 tsp (10 ml) salt, 4 whole peppercorns and 1 bay leaf In a large stockpot, cover all of the above with water and gently boil for 1½ hours. I usually turn the chicken over at the halfway point. Reserve 2½ cups (575 ml) stock. Strain.

As soon as chicken is cool enough to handle, remove and discard skin, bones and cartilage. Cut cooked chicken into bite-sized chunks and place in a large bowl.

4 large carrots, peeled and thinly sliced 1 bunch of broccoli flowerettes, washed and cut small ¼ cup (50 ml) butter, plus 2 tbsp (30 ml) – separated 1 cup (250 ml) sliced mushrooms ¼ cup (50 ml) flour 2½ cups (575 ml) reserved chicken stock ½ cup (125 ml) 10% cream salt and freshly ground pepper, to taste pie pastry (for a top crust), see Pastry – Never Fail, page 178 1 egg, slightly beaten In a small amount of water, microwave 4 large peeled and sliced carrots until slightly crisp, about 3 to 4 minutes. Then repeat with 1 bunch of broccoli flowerettes. Drain both.

In a deep electric frypan, melt ¼ cup (50 ml) butter; add microwaved carrots and broccoli and 1 cup (250 ml) sliced mushrooms. Sauté. Remove from pan with a slotted spoon.

Add to chicken. Stir ¼ cup (50 ml) flour in approximately 2 tbsp (30 ml) melted butter and then add 2½ cups (575 ml) of the reserved stock, whisking well. While still whisking, cook until thickened and smooth. Add cream and heat through. Season with salt and pepper, to taste. Pour over chicken and vegetables and mix thoroughly. You may wish to add more salt and pepper, to taste.

Fill buttered pie plate and cover top with pastry. Vent pastry top. If freezing, freeze now. Thaw before baking.

Brush pastry with beaten egg.

Bake fresh or thawed pie at 400°F (200°C) for approximately 30 minutes or until pastry is golden.

O 71 O

This recipe for chili con carne has been in our family for many years and is truly a favourite of family and friends. It is a perfect meal, accompanied by garlic bread, for a cold, stormy winter’s day or a hearty dish to have after skiing, snowboarding, skating, tobogganing, snowmobiling or a sleigh ride! It has been sold in a ski area north of Montreal, in a local supermarket and as “Freezer Meals for Busy People” when I had my catering business, “The Friendship Kitchen Inc.”.

This chili freezes beautifully. I make three double batches at once so as to always have some on hand during the winter months. The following recipe makes one double batch and yields approximately 22 cups.

Chili Con Carne (double batch) In a large dutch oven – in 6 tbsp (90 ml) of oil – cook until tender-crisp: 2 large green peppers, diced 2 large onions, diced 8 sticks celery – diced In a separate skillet, brown 4 pounds (2 kg) lean, ground beef; drain. Add to diced veggies. Mix well.

Add: 2 28-ounce (796 ml) cans diced tomatoes – not drained 2 5½-ounce (156 ml) cans tomato paste 1 scant cup (250 ml) white vinegar 1 cup (250 ml) brown sugar, lightly packed Add: All seasonings, where noted, must be HEAPED – this “makes” the chili!

1 tsp (5 ml) chili powder – heaping ½ tsp (2 ml) cayenne – LEVEL ½ tsp (2 ml) oregano – heaping ½ tsp (2 ml) black pepper – heaping ½ tsp (2 ml) paprika – heaping ½ tsp (2 ml) garlic salt – heaping 1 tsp (5 ml) salt – LEVEL 6 bay leaves Stir, mixing well.

Cover and simmer for 1½ hours, stirring approximately every half hour. Then mix in 4 14-ounce (398 ml) cans of Heinz® kidney beans (light, brownish-red colour, not dark red).

Note: You may also serve this chili as a dip for nacho “scoops”!

If you are freezing the chili, cool, bag and freeze now.

If you are eating the chili now, simmer for another 15 minutes.

O 72 O

When we lived on the West Island of Montreal, this delicious appetizer was served at every special dinner party in our neighbourhood. I still make it today. It could also be served at lunch with a salad. It is rich, but it is “oh so GOOD”!

Coquilles St. Jacques In a saucepan, melt ½ cup (125 ml) butter; add 1 tbsp (15 ml) fresh, chopped parsley and freshly ground pepper, to taste. Add 1 cup (250 ml) water. Stir. Bring to a boil. Add 1 pound (454 g) of fresh deep sea scallops which have been cut into bite-sized pieces. Cover and poach gently for 4 minutes.

In another pan, in butter, sauté 8 ounces (250 g) sliced mushrooms and 1 medium finely diced onion. Drain.

Spoon out poached scallops, set aside; keep lid off pan and boil off liquid for 5 minutes. Add meunier butter (1/4 cup (50 ml) softened butter mashed together with 3 – 4 tbsp (45 to 60 ml) flour). Mix well. Add about ¼ cup (50 ml) of 35% cream. Add scallops, pepper, sautéed mushrooms and onion. Mix. Divide into 8 shells.

Sprinkle grated cheese (Swiss, Gruyere or extra old white cheddar) on top of seafood mixture.

Place soft buttered white bread cubes (12 crustless slices of bread, cubed, which have been stirred in melted butter) on top of cheese.

Note: If you wish to have garlic bread cubes, stir minced garlic into melted butter and then mix with the soft bread cubes.

I prefer garlic bread cubes on this dish (see note, left).

Bake in a 350°F (180°C) oven for approximately 30 - 45 minutes or until bread cubes are golden and the coquille is heated throughout.

Serves 8

O 73 O

A baked salad which may be served as an appetizer before the main course or as the main course for a luncheon or light supper – perhaps accompanied with rolls and a salad.

Crab Avocado Bake 2 4-ounce (125 g) cans crabmeat, well drained, cartilage removed 1/3 cup (75 ml) celery, finely diced 3 hard-boiled eggs, chopped 2 tbsp (30 ml) sweet red pimento, chopped 1 tbsp (15 ml) onion, finely diced ½ tsp (2 ml) salt ½ cup (125 ml) light mayonnaise 3 or 4 large ripe avocados fresh lemon juice salt 3 tbsp (45 ml) dry bread crumbs 1 tsp (5 ml) butter, melted OR: 4 slices white bread, crusts removed, cubed and mixed in melted butter 2 tbsp (30 ml) sliced almonds Heat oven to 400°F (200°C). Mix crabmeat, celery, eggs, pimento, onion, ½ tsp (2 ml) salt and the mayonnaise.

Cut unpeeled avocados lengthwise in half; remove pit.

Brush halves with lemon juice; sprinkle with salt. Fill avocado halves with crabmeat mixture. Toss bread crumbs in melted butter or use buttered bread cubes and place on crab mixture. Arrange in shallow baking dish.

Note: You may wish to substitute large, canned shrimp for the crabmeat.

Bake uncovered 10 minutes. Sprinkle almonds over crumb topping; bake 5 minutes longer or until bubbly.

Serves 6 - 8

O 74 O

Easy to make, this is a very good introduction to a special meal.

Creamed Shrimp in the Shell 2 4-ounce (113 g) cans of large shrimp, drained 3 cups (750 ml) milk 5 tbsp (75 ml) butter 5 tbsp (75 ml) flour salt, freshly ground black pepper, finely diced green and red pepper and finely diced onion, to taste buttered, crustless white bread cubes (cut crustless, white bread into cubes and stir in melted butter) In microwave safe bowl, with a vented cover, melt butter; add flour and milk. Stir. Microwave for about 5 minutes, stirring 3 times, until sauce is thickened and smooth. Add salt, pepper, green and red pepper, onion and shrimp. Stir.

Divide into 8 shells.

Note: If you place the filled, baked shells on a doily on a plate, they will be less likely to “run around” on the plate.

Cover with buttered bread cubes.

Bake in a 350°F (180°C) oven for 30 to 45 minutes or until hot throughout and buttered bread cubes are golden.

Serves 8

O 75 O

My friend, Sherry, shared this recipe with me.

Creamy and flavourful, this casserole makes a large quantity. As it freezes very well, you can bag and freeze it in small portions to have on hand.

Creamy Tuna Casserole for a Crowd ¾ cup (175 ml) green pepper, diced 3 cups (750 ml) celery, diced 1 cup (250 ml) onion, diced ¼ cup (50 ml) butter 3 LARGE (28 ounces/796 ml) cans cream of mushroom soup 2 cups (500 ml) milk 3 cups (750 ml) old, orange-coloured cheddar cheese, grated 3 cups (750 ml) medium shells or noodles, cooked and drained 1½ cups (325 ml) light mayonnaise 5 6½-ounce (184 g) cans tuna flakes, drained (I use albacore) 1 4½-ounce (128 ml) jar sweet red pimento, chopped In a frypan, cook pepper, celery and onions in butter for about 5 minutes – should be still a bit crisp.

In a large pot, heat together soup, milk, cheese and mayonnaise. Stir.

Add drained tuna, cooked vegetables, cooked and drained shells and pimento.

Stir all ingredients until cheese is almost completely melted.

At this stage I cool, bag and freeze the casserole.

If you wish to enjoy some of it at this time, put in a buttered casserole dish and heat in a 350°F (180°C) oven for about 45 minutes.

The full quantity of this casserole will yield 23 one-cup servings.

O 76 O

Another Maritime favourite!

Lobster Newburg 1 11.3-ounce (320 g) can frozen, cooked lobster meat, thawed. Reserve liquid. Remove cartilage and chop into bite-sized pieces.

Sauce: 3 tbsp (45 ml) butter 3 tbsp (45 ml) flour reserved lobster liquid 2 1/2 cups (575 ml) milk Melt butter in top of double boiler; add flour and then the reserved liquid from the lobster. Cook until thick.

Add enough milk, about 2½ cups (575 ml), to get the desired consistency for the sauce. Add lobster. Heat throughout. Stir.

Serve on warm, flaky patty shells.

Serves 4 – 6

O 77 O

As you have probably guessed by now, our family is from the Maritimes and we very much enjoy fish. My mother treated us to this special dish when we went back to visit in the summer. When Mum needed oysters, she simply phoned the oyster farmer and he would deliver them to the door! Can’t get much fresher than that!

Note: A “shucked” oyster is one that has been removed from the shell.

Mum’s Fried Oysters 1 tub Malpeque (shucked) oysters per person, (about 8 shucked oysters per tub), well drained Mix: ½ cup (125 ml) fine, fresh bread crumbs (grate bread) ½ cup (125 ml) soda cracker crumbs 1 egg, beaten butter Put drained oysters in beaten egg, then using a fork, roll them in the crumb mixture. Let stand on paper towel for 5 minutes.

Over medium heat, fry both sides of oysters in butter until golden brown, then they will be heated throughout. Takes about 2 minutes on each side.

May be served with a salad or a vegetable.

Serves 4

O 78 O

Given to me by my longtime friend, Joan, this is another very tasty and simple to make chicken recipe.

Mushroom Dill Chicken 8 boneless, skinless chicken breasts, excess fat removed Mix thoroughly: 2 10-ounce (284 ml) cans cream of mushroom soup 2-package box Knorr Lipton onion soup mix (use both packages) 1 cup (250 ml) light sour cream 2 tbsp (30 ml) fresh lemon juice 2 tbsp (30 ml) fresh dill, snipped salt, pepper and paprika, to taste Put chicken in a single layer in buttered rectangular casserole dish and pour soup mixture over all. Cover with foil.

Bake in a 325°F (160°C) oven for 1 ½ hours.

Freezes well.

Serves 8

O 79 O

If you use a fish-shaped mould, this salad will look particularly attractive.

It may be made a day ahead and kept in the refrigerator until serving time.

Nan Thompson’s Moulded Fish Salad 1 envelope (1 tbsp/15 ml) unflavoured gelatine ¾ cup (175 ml) tomato juice 1 cup (250 ml) tomato juice 1 envelope (1 tbsp/15 ml) unflavoured gelatine ½ cup (125 ml) cold water Mix in large bowl: 1 cup (250 ml) light sour cream ¾ cup (175 ml) light mayonnaise ½ cup (125 ml) celery, diced ¼ cup (50 ml) green pepper, diced ¼ cup (50 ml) onion, finely diced 1 tsp (5 ml) finely grated lemon rind 2 tsp (10 ml) fresh lemon juice 1 7½-ounce (213 g) can salmon, drained, skin and bones discarded 1 6½-ounce (184 g) can tuna, drained Garnish lettuce lemon slices Add 1 envelope of gelatine to ¾ cup (175 ml) tomato juice in saucepan. Let stand 5 minutes. Heat, stirring constantly, until gelatine is dissolved. Remove from the heat. Stir in remaining 1 cup (250 ml) tomato juice.

Pour into mould. Chill until set, but still a little sticky on the surface. Add remaining envelope of gelatine to ½ cup (125 ml) cold water in saucepan. Let stand 5 minutes. Heat and stir until gelatine is dissolved.

Remove from heat. Cool. Add to remaining ingredients which have been mixed in a large bowl. Stir and mix thoroughly. Pour over the mixture in the mould. Cover.

Let set in the refrigerator until firm.

Unmould on your favourite platter and surround with lettuce and lemon slices.

O 80 O

French toast is an enjoyable treat for a special breakfast or brunch. However, it always means that the cook has to attend to the frypan as usually you can only cook four pieces at a time. My longtime friend, Sherry, shared this recipe with me (as well as several others in this book). This special breakfast dish is great because it can be prepared “the day before” and assembled and baked in the oven just before the meal. It is a good idea to place the pan on a foillined cookie sheet to avoid a messy oven, as this dish “puffs up” as it is baking and can overflow the pan.

Oven French Toast 1 loaf French bread – cut in one-inch slices – I have mine sliced at the bakery 8 eggs 2 cups (500 ml) milk 2 cups (500 ml) 10% cream 2 tsp (10 ml) vanilla ½ tsp (2 ml) nutmeg ½ tsp (2 ml) cinnamon Method: Heavily butter a 9 by 13-inch (22 by 33 cm, 4 L) pan.

Fill pan with bread slices to within ½ inch of the top.

In a blender, mix eggs, milk, cream, vanilla and spices (it will have to be blended in two lots).

Pour over bread slices.

Cover and refrigerate overnight.

Make topping.

Topping: ¾ cup (175 ml) soft butter 3 tbsp (45 ml) corn syrup 1 1/3 cups (325 ml) brown sugar 1 1/3 cups (325 ml) pecan pieces Mix all ingredients well together. Refrigerate.

In the morning, before baking, spread topping over bread.

Bake on a foil lined cookie sheet at 350°F (180°C) for 50 minutes – until puffed and golden.

Serve with maple syrup and cantaloupe or other fruit.

Serves 6 - 8

O 81 O

Pizza, Popular Pizza!!

Dough: 1 package traditional yeast 1¼ cups (275 ml) warm water pinch white sugar 4 cups (900 ml) flour 1 tsp (5 ml) salt 2 tbsp (30 ml) oil extra oil to rub on dough Dissolve yeast in water with sugar; add oil; add flour and salt. Mix well with the pastry attachment of your electric mixer.

Turn out onto floured surface and knead until smooth.

Rub oil over surface of dough. Place in a large bowl.

Cover with damp tea towel and plastic bag. Let rise for 2 hours.

Butter pizza pan.

Spread dough on your buttered pan.

Sauce: 1 5½-ounce (156 ml) can Hunt’s® tomato paste plus equal amount of hot water 1 tsp (5 ml) salt ½ tsp (2 ml) oregano ¼ tsp (1 ml) pepper Mix well.

Spread on dough.

Cover with pepperoni, green peppers and grated cheese – or whatever toppings you wish.

Bake in a 450°F (230°C) oven for 15 minutes.

O 82 O

A delicious two-layered “mousse-like” dish which is particularly attractive if you use a “fish-shaped” mould! You can serve it as an appetizer to a very special dinner, serve on a bed of lettuce as a light luncheon or serve as a pate with crackers for a cocktail party.

Salmon Cucumber Mousse/Paté Cucumber Layer: 1 8-ounce (250 g) package light cream cheese ½ cup (125 ml) light sour cream 1 tsp (5 ml) salt 1 medium-sized English cucumber, pared and shredded (squeeze out excess liquid) 1 small onion, finely diced Salmon Layer: 2 7½-ounce (213 g) cans red sockeye salmon, drained, skin and bones removed ¾ cup (175 ml) light mayonnaise ¼ cup (50 ml) onion, finely diced 2 tbsp (30 ml) fresh lemon juice 2 tbsp (30 ml) fresh parsley, chopped 2 tbsp (30 ml) fresh, snipped dill 1 tsp (5 ml) salt ½ tsp (2 ml) paprika 2 (1 tbsp/15 ml) envelopes unflavoured gelatine ½ cup (125 ml) cold water 1 cup (250 ml) 35% cream, whipped Prepare cucumber layer: Beat cream cheese in mediumsized bowl until softened and smooth; beat in sour cream and salt. Stir in cucumber and onion. Set aside.

Prepare salmon layer: In a large bowl, flake or mash salmon with a fork. Combine with mayonnaise, onion, lemon juice, parsley, dill, salt and paprika. Set aside.

To decorate plate: - cucumber slices (run the tines of a fork down the sides of a washed, unpeeled, unsliced cucumber; this will give the edge of the cucumber a pretty serrated effect when cut into slices) - lemon slices - dill sprigs - crackers (if using as a paté)

Sprinkle gelatine over cold water in a 1-cup (250 ml) measure; let soften 5 minutes. Set cup in simmering water; stir to dissolve gelatine. Remove from the heat.

Stir 3 tbsp (45 ml) of the gelatine liquid into the cucumber mixture. Pour into a 7 or 8 cup (1700 or 1800 ml) mould or a loaf pan, rinsed with cold water.

Refrigerate while finishing salmon.

Stir remaining gelatine liquid into salmon mixture. Fold in whipped cream. Carefully spoon over firm cucumber layer in pan. Cover. Chill 6 hours or overnight.

To serve, run tip of thin-bladed knife around top edge of mould. Dip mould, quickly, in and out of hot water.

Cover with a chilled serving platter, invert and shake gently to release; lift off pan.

O 83 O

This brings back memories of when Mum made this for us at home.

Tasty and easy to make.

Scallop Casserole 1 pound (454 g) scallops ½ cup (125 ml) butter, melted 1 cup (250 ml) soda cracker crumbs 2 cups (500 ml) fresh white breadcrumbs (grate bread) 1 cup (250 ml) milk Mix melted butter, soda cracker crumbs and breadcrumbs.

In a buttered casserole, place a layer of scallops and a layer of crumbs. Repeat.

This can be prepared ahead of time to this point.

Refrigerate.

Just before baking, pour 1 cup (250 ml) milk over all.

Bake at 350°F (180°C) for approximately 45 minutes or until scallops are cooked and casserole is hot throughout.

O 84 O

My son, Scott, developed this great rib recipe – so tasty and tender – the meat just falls from the bone!

Scott’s Famous Fabulous Ribs 1 rack baby back pork ribs – cut into 5 or 6 portions Mix: ¼ cup (50 ml) prepared mustard ¾ cup (175 ml) ketchup 2 tbsp (30 ml) brown sugar 2 tbsp (30 ml) maple syrup Reserving some of the sauce, baste rib portions with remainder of the sauce. Triple wrap in heavy duty aluminum foil. Marinate in refrigerator for 6 to 8 hours.

Place wrapped ribs on cookie sheet (for easy removal from oven).

Bake at 250°F (120°C) for 3 hours.

Then barbeque on high for about 5 minutes on each side – basting with reserved sauce.

Serves 3 – 4

O 85 O

If you are a seafood lover, this dish is for you! It is loaded with scallops, shrimp and crab smothered in a rich, creamy sauce. Can be served with a simple salad and garlic bread or rolls.

ENJOY!!!!!

Sensational Seafood Lasagna 1 green onion, finely chopped 2 tbsp (30 ml) vegetable oil 2 tbsp (30 ml) plus ½ cup (125 ml) butter, divided ½ cup (125 ml) chicken broth 1 cup (250 ml) clam juice 1 pound (454 g) sea scallops, raw, cut into bite-sized pieces 1 lb (454 g) raw, bite-sized shrimp, peeled and deveined 8 ounces (250 g) imitation crabmeat (pollock) ¼ tsp (1 ml) white pepper, divided ½ cup (125 ml) all-purpose flour 1½ cups (325 ml) milk ½ tsp (2 ml) salt 1 cup (250 ml) 35% (whipping) cream ¾ cup (175 ml) shredded Parmesan cheese, divided 9 lasagna noodles, cooked and drained In a large skillet, sauté onion in oil and 2 tbsp (30 ml) butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 tsp (.6 ml) pepper; return to a boil. Reduce heat; simmer, uncovered, for 4 - 5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain cooking liquid into separate bowl; set seafood mixture aside.

Note: This lasagna freezes beautifully. You may wish to double this recipe and freeze in four 8 by 8-inch (20 by 20 cm, 2L) square foil pans.

All fish used (with the exception of the imitation crabmeat which should be fresh) should either be fresh or frozen raw. Also, you may have difficulty finding clam juice. I have used the juice or nectar from canned baby clams and combined it with chicken broth to equal the required amount of “clam juice”. You can freeze the clams for another use.

In a saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream and ½ cup (125 ml) Parmesan cheese. Stir ¾ cup (175 ml) white sauce into the seafood mixture.

Spread ½ cup (125 ml) white sauce in a buttered 13 by 9 by 2-inch (33 by 22 cm, 4L) baking dish (or two 8 by 8-inch (20 by 20 cm, 2L) square pans). Top with three noodles; spread with half of the seafood mixture and 1¼ cups (275 ml) sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan.

If freezing this casserole, freeze now. Thaw before baking.

Bake, uncovered, at 350°F (180°C) for 35 – 40 minutes or until golden brown.

Let stand for approximately 5 minutes before cutting into squares – filling will set slightly.

Yield: 8 - 12 servings

O 86 O

A very good version of Shepherd’s Pie. I consider it a “comfort food” to enjoy on chilly days. This is another dish which freezes very well and I quite often triple the recipe so that I have extra to put in the freezer.

Shepherd’s Pie 1 pound (454 g) lean, ground beef 1 medium onion, finely diced 1 clove garlic, minced salt and pepper, to taste 3 tbsp (45 ml) flour 1 10-ounce (284 ml) can beef broth 1 soup can of water 2 medium carrots, peeled, washed and diced small 3 medium potatoes, peeled, washed and sliced (2 cups (500 ml) mashed) 1 egg, lightly beaten ½ cup (125 ml) milk ½ cup (125 ml) cheddar cheese, grated 2 tbsp (30 ml) Parmesan cheese In a deep skillet, (I use my electric frypan), cook ground beef, stirring often. Drain excess fat. Add onion and garlic. Cook until softened. Stir in seasonings and flour.

Add broth, water and carrots. Simmer, uncovered, for about 20 minutes, stirring often, until fairly thick and carrots are tender. Add salt and pepper, to taste.

Spread in a buttered baking dish. Allow to cool slightly.

Meanwhile, boil potatoes in salted water, drain and mash, then beat with your beater. Reserve half of the egg for brushing on top. Beat milk, cheddar cheese and the rest of the egg into the potatoes. Spread over meat.

Brush with reserved egg. Sprinkle with Parmesan cheese.

Bake at 400°F (200°C) for about 30 minutes or until golden.

Serves 3 – 4

O 87 O

Simple Salmon Casserole 2 7½-ounce (213 g) cans salmon 1 10-ounce (284 ml) can cream of celery soup 1 28-ounce (796 ml) can diced tomatoes 1 cup (250 ml) raw rice, cooked ½ tsp (2 ml) salt ½ tsp (2 ml) oregano dash pepper 1 tbsp (15 ml) finely diced onion potato chips, crushed, for top Butter casserole dish.

Drain salmon liquid into a medium bowl, set salmon aside. Drain tomato liquid into fish liquid, set tomatoes aside. Now add the soup to the liquids and blend thoroughly.

Layer in casserole in the following order: 1. cooked rice 2. tomatoes 3. salt, pepper, oregano and onion 4. salmon Pour liquid over all.

Cover with crushed potato chips.

Bake at 375°F (190°C) for 25 minutes.

Serves 5 – 6

O 88 O

A delicious breakfast or brunch recipe for a very special occasion. You can make the crepes and part of the filling ahead of time and freeze them. I sometimes double the batter for the crepes and freeze them in packages of four. Then if there are only 2 or 4 people to share the meal, I take out only what I require. Also, it’s nice to have some on hand if you’d like to use them for chicken crepes, etc.

You may also double the filling and freeze it in small packages. If you have frozen the crepes and filling, thaw and then warm them slightly in the microwave before assembling to bake.

Spinach Seafood Crepes Spinach Crepes 2 cups (500 ml) or 1 10-ounce (284 g) package fresh spinach, trimmed 4 eggs ¾ cup (175 ml) flour 1 tsp (5 ml) salt 1 tsp (5 ml) tarragon 1 tsp (5 ml) basil 1/3 cup (75 ml) milk 1/3 cup (75 ml) water 2 tbsp (30 ml) butter, melted butter for cooking and assembling Seafood Filling: 2 tbsp (30 ml) butter 3 small zucchini, washed and diced 1 leek, white and light green part, washed and chopped 1 large bunch watercress, leaves only, rinse and pat dry 1 large bunch parsley, trimmed, rinse and pat dry ¾ cup (175 ml) 35% (whipping) cream 1 egg, lightly beaten 1 pound (454 g) cooked crabmeat, salad shrimp or scallops (coarsely chopped) or a combination ¾ cup (175 ml) (3 ounces/90 g) Gruyere cheese, shredded, separated freshly grated pepper nutmeg 1 tbsp (15 ml) butter, melted Lemon Hollandaise: ¾ cup (175 ml) butter ¼ cup (50 ml) dry white wine, optional 3 egg yolks 1 tbsp (15 ml) fresh lemon juice finely grated rind of 1 lemon salt and white pepper, to taste

…see next page

O 89 O

Spinach Crepes: Place spinach in colander and rinse well under cold running water; cook in water clinging to leaves just until wilted. Rinse in colander under cold running water; drain well. Squeeze out excess moisture by hand and mince finely. Measure 3 tbsp (45 ml) and set aside. In mixing bowl, beat eggs; blend in flour. (Mixture should be very thick.) Stir in salt, herbs, milk and water. (Batter should be consistency of heavy cream.) Beat in 2 tbsp (30 ml) melted butter and reserved minced spinach. Let stand, covered, for 1 hour while preparing filling.

Seafood Filling: In a large heavy skillet or electric fry pan melt butter over medium heat; cook zucchini and leek for about 10 minutes until tender but not browned Add watercress and parsley and cook briefly just until wilted. Reduce heat to low and stir in cream; simmer until cream is slightly reduced and mixture is thickened, about 5 minutes. Set aside to cool.

(Filling may be prepared in advance to this point, covered and refrigerated until ready to assemble cake.)

Note: If you are making this in advance to freeze, freeze the filling at this point. When ready to use, thaw and heat.

Just before assembling, stir in egg, seafood, ½ cup (125 ml) cheese and pepper and nutmeg to taste.

Crepes: To cook crepes, heat 1 tbsp (15 ml) butter in an 8-inch (20 cm) crepe pan or non-stick frypan over mediumhigh heat. Pour in ¼ cup (50 ml) batter, swirl to coat pan. Cook crepe until lightly browned, then turn over and cook other side briefly. Remove from pan and set aside. (Stack crepes between sheets of waxed paper if preparing in advance; wrap well and refrigerate or freeze.) Repeat with remaining crepe batter, adding more butter if necessary. You should have about 8 crepes. …see next page

O 90 O

To assemble cake: Butter an 8 or 9-inch (20 or 23 cm) round casserole or soufflĂŠ dish. Place 1 crepe on bottom; spread with filling. Repeat with remaining crepes and filling, ending with a crepe. (Or place two or four crepes, in a single layer, on the bottom of a buttered pan; spread seafood filling over and top with two or four crepes, in a single layer, depending on the number of people to be served.)

Sprinkle top with remaining cheese and drizzle with about 1 tbsp (15 ml) melted butter.

Bake in a 450°F (230°C) oven for about 15 to 20 minutes until top is bubbly and crepes and filling are heated through.

Meanwhile, prepare Lemon Hollandaise, if using. I sometimes make this dish omitting the Hollandaise.

Lemon Hollandaise: In a small saucepan, melt butter over low heat; spoon off foam and discard. Set butter aside.

In a heavy saucepan, combine wine, if using, and egg yolks; whisk over medium-low heat until thickened.

Remove from heat and let cool slightly. Whisk in melted butter until smooth; stir in lemon juice, rind and salt and white pepper to taste.

Makes about 1 cup (250 ml).

To serve, cut crepe cake into wedges (or squares, if using a pan), and spoon Lemon Hollandaise over.

If the entire single batch recipe is used, it makes about 8 servings.

O 91 O

We first enjoyed this casserole at my parents’ home on PEI.

Tuna Casserole with an Oriental Flavour 3 6½-ounce (184 g) cans solid tuna, drained 1 4-ounce (113 g) can chow mein noodles – reserve a few for the top 2 10-ounce (284 ml) cans cream of mushroom soup ½ soup can of water 1 cup (250 ml) Spanish onion, diced 1 cup (250 ml) celery, diced 1 cup (250 ml) salted cashews ½ cup (125 ml) green pepper, diced 1 4½-ounce (128 ml) jar sweet red pimento, chopped Mix thoroughly. Put in buttered casserole. Place reserved noodles on top.

Bake in a 325°F (160°C) oven for 1 hour.

O 92 O

My good friend, Sherry, gave me the recipe for this baked, low-fat apple pancake which is a delicious breakfast or brunch dish. It can be made ahead and frozen.

Thaw before baking.

Upside-Down Apple Pancake 2 tbsp (30 ml) soft butter ¼ cup (50 ml) white sugar 2 tsp (10 ml) cinnamon 10 to 12 medium apples, peeled and sliced (I use McIntosh) 1. In a 9 by 13-inch (22 by 33 cm, 4 L) pan, melt butter in a 400°F (200°C) oven for 2 minutes.

2. Combine sugar and cinnamon. Sprinkle over butter.

Bake for 2 minutes.

3. Arrange apple slices over the top. Bake for 10 to 12 minutes.

Batter: 1/3 cup (75 ml) flour ½ tsp (2 ml) baking powder 2 egg yolks 1/3 cup (75 ml) 1% milk 4 egg whites 1/3 cup (75 ml) white sugar In a bowl, combine flour and baking powder. Blend in egg yolks and milk.

In a large bowl beat egg whites until white and frothy.

Gradually beat in sugar until soft peaks form.

Fold into milk mixture.

Spread over cooled apples.

If you are freezing this casserole, freeze now.

If not freezing now, no need to cool apples before spreading with the meringue mixture.

Bake in a 400°F (200°C) oven for 15 to 20 minutes or until golden brown.

May top with yogurt, blueberries, raspberries, strawberries, maple syrup – and even sweetened whipped cream!

Serves 6

O 93 O

For years we had a favourite cranberry streusel coffee cake recipe until we were introduced to this cake!

Cranberry Coffee Cake with Cream Cheese Topping Cake: 2 cups (500 ml) flour 1 cup (250 ml) white sugar 1½ tsp (7 ml) baking powder ½ tsp (2 ml) baking soda 1 egg ¾ cup (175 ml) orange juice ¼ cup (50 ml) butter, melted 1 tsp (5 ml) vanilla 2 cups (500 ml) fresh or frozen cranberries 1 tbsp (15 ml) finely grated orange peel In a large bowl, combine the first four ingredients.

In another bowl, combine the egg, orange juice, butter and vanilla; stir into dry ingredients until well combined. Fold in the cranberries and orange peel.

Pour into a buttered 9-inch (22 by 5 cm, 2 L) spring form pan.

Cream Cheese Layer: 1 8-ounce (250 g) package light cream cheese, softened 1/3 cup (75 ml) white sugar 1 egg 1 tsp (5 ml) vanilla In a small mixing bowl, beat cream cheese and sugar until smooth. Add egg and vanilla; mix well. Spread over batter.

Topping: ¾ cup (175 ml) flour ½ cup (125 ml) white sugar ½ cup (125 ml) cold butter Combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Sprinkle over top.

Bake at 350°F (180°C) for 70 to 75 minutes or until cooked in the centre and golden. Cool on a wire rack for 15 minutes before removing sides of pan.

Yield: 12 servings

O 97 O

The light texture of this very special dessert, the wonderful tart taste of lemon and the sweetness of meringue and sweetened whipped cream compliment an appetizer or a main course of seafood. It is an attractive finale to a special meal and has been a favourite in our family for many years.

Make a day ahead and assemble the morning of your dinner with the exception of the lemon filling which should be poured into the indentation just prior to serving.

Lemon Meringue Torte Meringue: 6 egg whites ½ tsp (2 ml) cream of tartar 1 ¼ cups (275 ml) white sugar Preferably in a glass bowl, beat egg whites with cream of tartar until soft peaks form. Add sugar, little by little, beating constantly until whites are stiff.

Line baking sheet with parchment paper and draw two 9 inch (22 cm) circles. Butter lightly. Spread half of the meringue within each circle, building up the sides with your spoon. With the back of a spoon, make an indentation in one of the meringues, leaving an edge of approximately 1½ inches around the meringue.

Bake at 250°F (120°C) for one hour. TURN OVEN OFF and leave shells in oven for one hour longer until crisp and dry. Cool completely. Peel off paper.

Lemon Filling: 2 eggs plus 3 egg yolks ¾ cup (175 ml) white sugar 1/3 cup (75 ml) fresh lemon juice 2 tbsp (30 ml) butter In a heavy saucepan, beat the eggs and yolks until foamy.

Add remaining ingredients. Beat well together. Cook over low heat, stirring frequently, until thickened, about 15 minutes, or perhaps longer. It will thicken more as it cools. Cover with plastic wrap and refrigerate.

Whip 2 cups (500 ml) 35% (whipping) cream and sweeten with icing sugar, to taste.

Place plain meringue on serving plate. “Ice” with half of the whipped cream, as you would a cake. Place “indented” meringue on top. Ice sides and top edge of the meringue with most of the remaining whipped cream, saving a small amount for decoration. Decorate the top edge of meringue with whipped cream rosettes made with a cake decorator.

Place in refrigerator for several hours before serving.

Tip: Decorate with edible flowers.

Pour lemon filling into the indentation just before serving.

Serves 8 - 10

O 98 O

My daughter, Tracey, makes this recipe for Mother’s Day dinner. It is a great hit and certainly rivals the Raspberry Cheesecake, page 103, which has always been one of our family favourites.

The cheesecake and topping may be made a day in advance and assembled when required.

Luscious Lemon Cheesecake Graham Wafer Crust: 1 cup (250 ml) graham wafer crumbs ¼ cup (50 ml) white sugar ¼ cup (50 ml) melted butter Mix. Butter a 9 by 2-inch (22 by 5 cm, 2 L) spring form pan and firmly press crumbs on bottom.

Bake at 325°F (160°C) for 5 to 6 minutes.

Batter: 2 8-ounce (250 g) packages light cream cheese 4 eggs, separated 2/3 cup (150 ml) white sugar 2 tbsp (30 ml) cornstarch 2 tbsp (30 ml) fresh lemon juice 1 cup (250 ml) light sour cream 2 tbsp (30 ml) white sugar Beat together cream cheese and egg yolks until smooth.

Add sugar, cornstarch, fresh lemon juice, and then the sour cream. Mix well. Beat egg whites. Add 2 tbsp (30 ml) white sugar and beat until fluffy. Fold into cream cheese mixture.

Cover exterior of spring form pan with heavy foil. Pour batter on the baked crust in the pan. Put pan into a larger pan and pour in 1 inch of cold water into the larger pan (cheesecake bakes as a custard).

Note: This cheesecake freezes well, as does the lemon topping. They should be frozen separately and assembled when thawed.

Bake at 325°F (160°C) for approximately 1 and ¼ hours – or until knife inserted in centre comes out clean. Do not be concerned if the top is “cracked”. The taste will not be altered and the topping will cover the cracks.

Cool thoroughly on a wire rack. Cover with plastic wrap. Refrigerate overnight.

…see next page

O 99 O

Lemon Topping: 4 eggs ¾ cup (175 ml) white sugar 1 tbsp (15 ml) finely grated lemon peel ½ cup (125 ml) fresh lemon juice 2 tbsp (30 ml) butter Beat with electric beater in a microwaveable bowl.

Using a vented lid, cook and whisk until thick – about 4 minutes – whisking after each minute. Cool.

Refrigerate.

This recipe makes a generous amount – you may not require all of it.

To assemble: Remove ring from spring form pan. Place cheesecake, with spring form base, on a doily on a serving plate.

Spoon lemon topping on cheesecake. Very attractive to top with edible flowers, if available. I have used edible Johnny Jump-ups. They are so pretty dressed in their purple and mauve with a bit of yellow on the yellow lemon topping.

Serve with sweetened, whipped cream.

O 100 O

Fit for a party! My Mother made this as a very special dessert many years ago. This torte is a lovely combination of meringue, sweetened whipped cream, crushed pineapple and cherries. If you are serving ham as the main course for your special dinner, this would make a delicious, attractive finale as ham and pineapple are very complimentary. The meringues may be made “the day before”. Cherries may be omitted.

Party Torte Meringue: 6 egg whites ½ tsp (2 ml) cream of tartar 1 ¼ cups (275 ml) white sugar Preferably in a glass bowl, beat egg whites with cream of tartar until soft peaks form. Add sugar, little by little, beating constantly until whites are stiff.

Line baking sheet with parchment paper and draw two 9 inch circles on paper. Butter lightly. Spread half of the meringue within each circle and build up sides with a spoon.

Bake at 250°F (120°C) for one hour. TURN OVEN OFF and leave shells in oven for one hour longer until crisp and dry. Cool completely. Peel off paper.

The morning of your dinner, whip 2 cups (500 ml) 35% (whipping) cream. Sweeten, to taste, with icing sugar.

Fold in one 14-ounce (398 ml) can crushed pineapple, well drained. Add drained, quartered red maraschino cherries, to taste, if desired.

Place one meringue on your favourite serving plate and “frost” with half of the sweetened whipped cream, pineapple and cherry mixture. Top with second meringue and repeat – frosting as you would a double layer cake.

Refrigerate.

O 101 O

During the Seventies when we lived on the West Island of Montreal, this recipe made the rounds. I still make it and it is still a favourite. The flavour improves if made a day before serving. This cake also freezes beautifully.

Pecan Sour Cream Coffee Cake 4 tbsp (60 ml) brown sugar 1 tsp (5 ml) cinnamon ¾ cup (175 ml) pecan pieces ½ cup (125 ml) butter ½ cup (125 ml) margarine a scant 2 cups (500 ml) white sugar 2 eggs 1 cup (250 ml) light sour cream ½ tsp (2 ml) vanilla 2 cups (500 ml) flour 1 tsp (5 ml) baking powder ¼ tsp (1 ml) salt ¼ tsp (1 ml) baking soda Combine brown sugar, cinnamon and pecans; set aside.

Cream butter, margarine, sugar and eggs; also with your beater, fold in sour cream and vanilla. Mix dry ingredients. Add. Beat well.

Spoon half of the batter into a buttered and floured 10-inch (25 by 11 cm) tube pan. Cover with half of the reserved topping mixture; repeat.

Bake at 350°F (180°C) for 55 to 60 minutes.

Test with cake tester.

Cool before turning out.

O 102 O

This wonderful dessert could possibly be the “crowning glory” of your summer entertaining.

The cheesecake and topping may be made a day in advance and then assembled the day of your party.

Raspberry Cheesecake Graham Wafer Crust: 1 cup (250 ml) graham wafer crumbs ¼ cup (50 ml) white sugar ¼ cup (50 ml) melted butter Mix. Butter a 9 by 2-inch (22 by 5 cm, 2 L) spring form pan and firmly press crumbs on bottom.

Bake at 325°F (160°C) for 5 or 6 minutes.

Batter: 2 8-ounce (250 g) packages light cream cheese 4 eggs, separated 2/3 cup (150 ml) white sugar 2 tbsp (30 ml) cornstarch 1 cup (250 ml) light sour cream 2 tbsp (30 ml) white sugar Beat together cream cheese and egg yolks until smooth.

Add sugar, cornstarch and then the sour cream. Mix well. Beat egg whites. Add 2 tbsp (30 ml) white sugar and beat until fluffy. Fold into cream cheese mixture.

Cover exterior of spring form pan with heavy foil. Pour batter on the baked crust in the pan. Put pan into a larger pan and pour in 1 inch of cold water into the larger pan (cheesecake bakes as a custard).

Bake at 325°F (160°C) for approximately 1 and ¼ hours – or until knife inserted in centre comes out clean. Do not be concerned if the top is “cracked”. The taste will not be altered and the topping will cover the cracks.

Note: This cheesecake freezes well.

Cool thoroughly on a wire rack. Cover with plastic wrap. Refrigerate overnight.

…see next page

O 103 O

Topping: 3 tbsp (45 ml) white sugar 3 tbsp (45 ml) cornstarch 4 cups (900 ml) frozen raspberries, thawed fresh raspberries 2 cups (500 ml) whipping (35%) cream, whipped and sweetened with icing sugar, to taste In a small bowl, mix 3 tbsp (45 ml) white sugar and 3 tbsp (45 ml) cornstarch. Mix in saucepan with thawed raspberries. Bring to a boil and boil for 1 minute, stirring constantly. Remove from heat. Transfer to bowl. Place plastic wrap directly on top of topping.

Cool completely. Place in refrigerator overnight.

To assemble: Remove ring from spring form pan. Place cheesecake, with spring form base, on a doily on a serving plate.

Spoon raspberry topping on cheesecake and top with fresh raspberries.

Serve with sweetened, whipped cream.

O 104 O

As raspberry is second only to lemon as my favourite flavour, I feel that this is one of the most delicious coffee cakes I’ve ever tasted. It offers a tangy raspberry filling, tender cake and crunchy topping with a sweet “drizzle” on top.

Raspberry Streusel Coffee Cake 3½ cups (875 ml) unsweetened raspberries 1 cup (250 ml) water 2 tbsp (30 ml) fresh lemon juice 1¼ cups (300 ml) white sugar 1/3 cup (75 ml) cornstarch Batter: 3 cups (750 ml) flour 1 cup (250 ml) white sugar 1 tsp (5 ml) baking powder 1 tsp (5 ml) baking soda 1 cup (250 ml) cold butter 2 eggs, lightly beaten 1 cup (250 ml) light sour cream 1 tsp (5 ml) vanilla Topping: ½ cup (125 ml) flour ½ cup (125 ml) white sugar ¼ cup (50 ml) butter, softened ½ cup (125 ml) pecan pieces Glaze: ½ cup (125 ml) icing sugar 2 tsp (10 ml) milk ½ tsp (2 ml) vanilla In a large saucepan, cook raspberries and water over medium heat for 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.

In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). Spread half into a buttered 13 by 9 by 2-inch (33 by 22 cm, 4 L) pan. Spread raspberry filling over batter; spoon remaining batter over filling.

Combine topping ingredients; sprinkle over top.

Bake at 350°F (180°C) for 40 to 45 minutes or until golden brown.

Combine the glaze ingredients; drizzle over warm cake.

Yield: 12 – 16 servings

O 105 O

When my daughter was quite young, she had a “contest” with her cousin to see who could eat most of this cake (her cousin won)!

This is a moist cake with a slight cinnamon flavour and topped with chocolate chips.

Sour Cream Chocolate Chip Cake ¾ cup (175 ml) butter 1 cup (250 ml) white sugar 2 eggs 1 1/3 cups (325 ml) flour 1½ tsp (7 ml) baking soda 1½ tsp (7 ml) cinnamon 1 cup (250 ml) light sour cream 1 cup (250 ml) chocolate chips 1 tbsp (15 ml) white sugar Place butter, sugar and eggs in a bowl and beat for 10 minutes. Stir dry ingredients together and beat into first mixture. Mix in sour cream thoroughly.

Pour into a buttered and floured 9 by 13-inch (22 by 33 cm, 4 L) pan. Scatter chips over the top; then sprinkle with 1 tbsp (15 ml) white sugar.

Bake at 350°F (180°C) for 35 minutes.

Yield: 12 – 16 servings

O 106 O

The cream cheese icing is literally the “icing on the cake”. I like it so much that I double the recipe for the icing!!

Very Moist Carrot Cake with Cream Cheese Icing 1½ cups (325 ml) oil – as usual, I use Becel® oil 2 cups (500 ml) white sugar 4 eggs, beaten 2 cups (500 ml) flour ½ tsp (2 ml) baking powder 2 tsp (10 ml) baking soda ½ tsp (2 ml) salt 1 14-ounce (398 ml) can crushed pineapple, drained of most of the liquid (keep a small amount of the juice with the fruit) 2 cups (500 ml) grated carrots Mix oil and sugar.

Add beaten eggs and blend thoroughly.

Combine flour, baking powder, baking soda and salt.

Add to egg mixture. Mix Add mostly drained pineapple and carrots. Mix thoroughly.

Bake in a 9 by 13-inch (22 by 33 cm, 4 L) buttered pan at 325°F (160°C) for 1 hour.

Cool.

Icing: (not doubled!)

4 ounces (125 g) light cream cheese 2 tsp (10 ml) vanilla ½ cup (125 ml) butter 1 cup (250 ml) icing sugar Beat together until mixed and creamy.

Ice cooled cake.

Yield: 12 – 16 servings

O 107 O

Best Ever Cookies 1 cup (250 ml) white sugar 1 cup (250 ml) brown sugar 1 cup (250 ml) oil (I use Becel®) 1 cup (250 ml) margarine 1 egg 1 tsp (5 ml) vanilla 1 tsp (5 ml) salt 1 tsp (5 ml) baking soda 1 tsp (5 ml) cream of tartar 3 ½ cups (800 ml) flour 1 cup (250 ml) oatmeal 1 cup (250 ml) Rice Krispies® 1 cup (250 ml) desiccated coconut

Note: You may enjoy these cookies freshly baked – or freeze, and then they are best served directly from the freezer.

Mix first 6 ingredients well; mix salt, soda and cream of tartar with the flour. Add to the first mixture. Beat together. Add oatmeal, Rice Krispies® and coconut.

Mix well. Shape into medium-sized balls; place on a buttered cookie sheet; press down with a fork until very thin. The thinner the cookies are, the better they are – but, the quicker they’ll bake.

Bake at 350°F (180°C) for about 6½ to 7 minutes.

Yield: approximately 6 dozen

O 111 O

There are many recipes for chocolate chip cookies.

This recipe was given to me by my friend, Vivien, and I think that these cookies are exceptionally good. They are particularly yummy when served warm!

Chocolate Chip Cookies ½ cup (125 ml) butter ½ cup (125 ml) shortening 1 cup (250 ml) white sugar ½ cup (125 ml) brown sugar 1 egg 2 tsp (10 ml) vanilla 2 cups (500 ml) flour 1 tsp (5 ml) baking soda 1 tsp (5 ml) salt 1 cup (250 ml) chocolate chips Mix all ingredients together thoroughly. Roll into medium balls. With a fork, flatten on a buttered cookie sheet.

Bake at 375°F (190°C); check at 6½ to 7 minutes.

Yield: approximately 4 dozen

O 112 O

Mrs. Saunders was a friend of my Grandmother Steele. This New Brunswick recipe dates back many, many years – at least five generations!

Mrs. Saunders’ Ginger Snaps ½ cup (125 ml) shortening ½ cup (125 ml) butter 1/3 cup (75 ml) brown sugar 2/3 cup (150 ml) molasses 3 cups (750 ml) flour 1½ tsp (7 ml) baking soda salt, pinch 2 tsp (10 ml) ground ginger 1 tsp (5 ml) cinnamon Beat all ingredients together, blending thoroughly.

Roll into medium balls. With a fork, flatten balls on a buttered cookie sheet so that they are very thin. If fork sticks to cookie batter, dip it in a bit of water.

Bake at 350°F (180°C). Check at 5 minutes. The thinner they are, the better they are – but, the quicker they’ll bake!

O 113 O

Yet another recipe which has been passed down through our family.

Lemon, as you may have imagined, is my favourite flavour; and the curd filling tastes so good between these sugar cookies!

Nan’s Lemon-Filled Sugar Cookies ½ cup (125 ml) butter ½ cup (125 ml) white sugar 1 egg 1 cup (250 ml) flour 1 tsp (5 ml) cream of tartar ½ tsp (2 ml) baking soda ½ tsp (2 ml) salt 1 tsp (5 ml) vanilla Cream butter and sugar; add egg; beat well. Add remaining ingredients. Mix thoroughly.

If cutting out cookies, bake at 325°F (160°C) and check at 10 minutes. If using a cookie maker press, they will be thinner. Bake at 325°F (160°C) and check at 8 minutes.

Tip: Cookies may be frozen.

Note: You may fill the cookies a few hours before serving, then put them in the freezer and take them out when you are ready to serve them. This way they won’t go “soft”. They are so thin that it is fine to take them from the freezer to the table.

Lemon Filling 1 cup (250 ml) white sugar 1 egg, beaten juice and finely grated rind of 1 lemon In a small saucepan, dissolve sugar and lemon juice.

Add beaten egg. Boil slowly until it thickens a bit and egg is cooked, stirring constantly, as filling can burn easily. Add lemon rind, and continue stirring until a curd-like consistency is reached.

Cool, cover and refrigerate.

You can make the filling a few days before needed. Keep covered in the refrigerator.

O 114 O

Very good and easy to make, these cookies are even more “peanut buttery” as peanut butter chips are added to the batter. Wonderful when served warm!

Peanut Butter Cookies 1 cup (250 ml) shortening 1 cup (250 ml) white sugar 1 cup (250 ml) brown sugar 2 eggs 1 tsp (5 ml) vanilla 1 cup (250 ml) peanut butter 2 cups (500 ml) flour 2 tsp (10 ml) baking soda ½ tsp (2 ml) salt 1 300 g package peanut butter chips Beat all ingredients together, thoroughly. Roll into medium balls. With a fork, flatten on a buttered cookie sheet.

Bake at 350°F (180°C) for about 8 minutes.

Yield: 6 dozen

O 115 O

Yummy “toffee” cookies which are very easy to make. I first discovered these cookies in my Mum’s kitchen when we went to visit PEI one summer.

She suggested I try one.

I couldn’t stop eating them – and this was before our meal!

Toffee and Almond Graham Wafer Cookies Cover one non-stick four-sided cookie sheet with graham wafers. (One package of graham wafers will almost cover two cookie sheets if you’d like to double the recipe.)

In saucepan, boil for 3 minutes: ¾ cup (175 ml) brown sugar 1 cup (250 ml) melted butter Pour syrup over graham wafers.

Put almond slices on top; press down slightly.

Bake in a 350°F (180°C) oven for 7½ to 8 minutes.

While still warm, cut each wafer in half.

As soon as they are cool enough to handle, cool on racks.

If not eating in the near future, these cookies freeze well and then are best served directly from the freezer. Do not thaw in advance.

O 116 O

Not only are these muffins tasty and moist, but they are also low in fat. I usually quadruple this recipe as the muffins freeze very well and it is handy to have some extra in the freezer. Just put in microwave for a minute or less and serve warm!

Banana Blueberry Muffins 2 large, ripe bananas, mashed ½ cup (125 ml) white sugar 1/3 cup (75 ml) vegetable oil (as usual, I use Becel®) 1 egg 1 tsp (5 ml) vanilla 1 cup (250 ml) flour 1 tsp (5 ml) baking powder 1 tsp (5 ml) baking soda ¼ cup (50 ml) no fat or low fat, plain yogurt ½ cup (125 ml) blueberries – fresh or frozen; if frozen, no need to thaw In a large bowl, beat together bananas, sugar, oil, egg and vanilla until well mixed.

Combine flour, baking powder and baking soda; beat into banana mixture, just until moist. Also, with your beater, stir in yogurt; fold in blueberries.

Pour batter into large paper muffin cups.

Bake at 375°F (190°C) for 20 minutes or until tops are firm to the touch.

Yield: 10 large muffins

O 119 O

These wonderful buns are sinfully rich, but “oh so good”!

Buttery Pecan Sticky Buns 1 package traditional yeast ¼ cup (50 ml) LUKEWARM water 1 cup (250 ml) milk, scalded ¼ cup (50 ml) shortening, plus extra to brush on dough ¼ cup (50 ml) white sugar 1 tsp (5 ml) salt 3 cups (750 ml) all-purpose flour 1 egg, beaten Soften yeast in LUKEWARM water. In a saucepan, combine next 4 ingredients; cool to lukewarm. Using the pastry attachment of your beater, add 1 cup of the flour; beat well. Beat in yeast and egg. Gradually add remaining flour to form a soft dough; beat well. Brush top lightly with soft shortening; cover with a tea towel and let rise in warm place till double (about 2 hours).

Punch down; turn out on lightly floured surface and divide dough in half. Roll each piece into a 12 by 8-inch rectangle.

Filling: Brush EACH rectangle with 2 tbsp (30 ml) melted butter. Combine ½ cup (125 ml) white sugar and 2 tsp (10 ml) cinnamon; sprinkle HALF over each rectangle.

Roll each rectangle as for a jellyroll, beginning with long side; seal edge. Cut each roll into eight 1½-inch slices.

Note: You may freeze these buns. To serve warm, cut or break the loaf into individual buns and just heat, very briefly, in the microwave – check at less than 1 minute, depending on how many buns are being heated at once.

Topping: In EACH of two 9 by 5 by 3-inch (23 by 12 by 7 cm, 2 L) loaf pans, mix ½ cup (125 ml) brown sugar, ¼ cup (50 ml) butter and 1 tbsp (15 ml) light corn syrup. Heat slowly, stirring frequently till blended. Remove from heat. Sprinkle 1/3 cup (75 ml) pecan pieces in each pan.

Place 8 rolls, cut side down, in each pan. Cover with a tea towel. Let rise in warm place until double (about 45 minutes).

Bake in a 375°F (190°C) oven for 23 - 25 minutes or until done.

Cool for 2 or 3 minutes; invert on rack which is placed on waxed paper (to catch all of the dripped goodies) and remove pans. Put dripped topping back on the loaves.

Serve warm with butter.

Yield: 16 buns

O 120 O

My feeling is that there is really only one way to enjoy this bread to its fullest and that is to toast it – just simply scrumptious when served toasted, buttered and warm!! I usually quadruple this recipe as it freezes so well.

Cheese Bread 2 cups (500 ml) flour 4 tsp (20 ml) baking powder 1 tsp (5 ml) white sugar ½ tsp (2 ml) onion salt ½ tsp (2 ml) oregano ¼ tsp (1 ml) dry mustard 1¼ cups (300 ml) grated, extra old, white cheddar cheese – packed 1 egg 1 cup (250 ml) milk 1 tbsp (15 ml) butter, melted Combine all of the ingredients in a large bowl. (I use my KitchenAid® with the pastry attachment.) Mix well.

Place waxed paper on the bottom of a loaf pan. Butter pan and waxed paper. Pour in batter.

Bake at 350°F (180°C) for 45 minutes.

Turn the loaf out of the pan as soon as you remove it from the oven and place on wire rack.

ENJOY!!!!!

O 121 O

Date and orange make an unusually pleasant combination of flavours in these muffins.

Date and Orange Muffins 1 whole orange, washed and dried ½ cup (125 ml) orange juice ½ cup (125 ml) pitted dates, chopped 1 egg ½ cup (125 ml) butter 1½ cups (325 ml) flour 1 tsp (5 ml) baking soda 1 tsp (5 ml) baking powder ¾ cup (175 ml) white sugar 1 scant tsp (5 ml) salt Cut orange (with peel) into pieces, remove seeds and drop pieces into a blender. Blend until rind is finely ground. Add juice, dates, egg and butter and give it another good whirl in the blender.

In a separate bowl, mix flour, baking soda, baking powder, sugar and salt.

Pour orange mixture over dry ingredients and, with your beater, stir lightly. Drop batter into large paper muffin cups.

Bake at 400°F (200°C) for about 15 minutes.

Yield: approximately 13 muffins

O 122 O

After I was first treated to this delicious bread, I went to a kitchen specialty store and purchased a French bread pan. New to me, it is a great little gadget and mine makes two loaves at a time. You may wish to repeat this recipe several times because the bread freezes very well and it is handy to have in the freezer.

This is the bread I use for the Feta Bruschetta recipe which is on page 26.

Easy Crusty French Bread 1 tbsp (15 ml) INSTANT yeast 2 cups (500 ml) warm water (120°F) 4 cups (900 ml) BREAD flour 3 tsp (15 ml) white sugar 2 tsp (10 ml) salt 2 tsp (10 ml) cider vinegar butter, melted Combine water, sugar, salt and vinegar in KitchenAid®, using pastry attachment.

Add about 1 cup (250 ml) flour.

Combine instant yeast with some of the flour. Add to batter.

Continue adding flour until a stiff but still sticky dough is formed.

Cover with a tea towel and let rise until double – 1 hour.

Turn out onto floured surface and knead gently, adding flour if too sticky.

Shape into two large baguettes and place into buttered French bread pan which is sitting on a foil-lined, foursided baking sheet.

Once again cover with a tea towel and let rise until double – 1 hour.

Brush bread with melted butter.

Bake at 350°F (180°C) for 35 minutes.

Serve warm with lots of butter! Delicious!!!!!

O 123 O

This is a lovely lemon bread and so simple to make. The tartness of the lemon compliments the sugar in the topping.

When the batter is beaten thoroughly, the baked texture is soft and fluffy.

This loaf freezes beautifully.

Lemon Bread 6 tbsp (90 ml) butter, softened 1 cup (250 ml) white sugar 2 eggs 1½ cups (325 ml) flour 2 tsp (10 ml) baking powder salt, pinch ½ cup (125 ml) milk rind of 1 lemon, finely grated Mix: juice of 1 lemon 1/3 cup (75 ml) white sugar Combine first 8 ingredients as listed. Beat thoroughly with your beater.

Put waxed paper on the bottom of a loaf pan. Butter pan and waxed paper. Pour batter into pan.

Bake 1 hour in a 325°F (160°C) oven.

While bread is still warm in the pan, pour over the combined juice of 1 lemon and 1/3 cup (75 ml) white sugar.

Cool.

Remove from pan.

O 124 O

Another old family recipe.

These biscuits are wonderful when enjoyed warm with butter. They are also enjoyable buttered, layered with strawberries and sweetened whipped cream to make a delicious strawberry shortcake.

Nan Thompson’s Biscuits Mix: 2 cups (500 ml) all purpose flour 2 tsp (10 ml) cream of tartar 1 tsp (5 ml) baking soda 1 tsp (5 ml) white sugar ½ tsp (2 ml) salt generous ¼ cup (50 ml) butter – or “slice a good ½ inch from a one-pound package of butter” (you can tell that this is an old recipe!!)

1 cup (250 ml) milk Cut butter into flour mixture as you do for pastry. (I use the pastry attachment on my electric beater.) Add 1 cup (250 ml) milk. Mix well. This will be quite sticky.

On a floured surface, roll to a good ½ to 1-inch thickness.

Cut out biscuits.

Place on a non-stick cookie sheet.

Bake in a 425°F (220°C) oven for approximately 11 minutes or until golden on the bottom, slightly golden on the top and cooked throughout.

O 125 O

An old family recipe from Dawn, our former neighbour, these light, fluffy dinner rolls are always a hit.

Overnight Buns Begin at approximately 2:00 p.m. to set at 3:00 p.m.

Step 1: In a large stainless steel bowl, measure 2 cups (500 ml) lukewarm (120°F) water.

Step 2: ½ cup (125 ml) white sugar 3 tsp (15 ml) salt ½ cup (125 ml) salad oil (I use Becel®) In a small bowl, mix together. Add to warm water.

This is Mixture #1.

Step 3: Using a small, warm stainless steel bowl (swish hot water around the interior), mix: ¾ cup (175 ml) lukewarm water 1 tsp (5 ml) white sugar 1 package traditional yeast = ¾ tbsp (12 ml) yeast granules Blend and let sit for 10 minutes. Stir well. Set aside.

Step 4: In a small bowl, beat 2 eggs well. Add to Mixture #1. Add softened yeast to Mixture #1. Stir in 7 cups (1600 ml) all-purpose flour. Don’t make mixture too dry. (I use the pastry attachment on my KitchenAid®.)

Grease large stainless steel bowl with salad oil. Put in dough and roll around bowl to coat dough with the oil.

Cover with a tea towel.

Let rise until 6 p.m.; then, on a floured surface, punch down to let air bubbles out. (In other words, knead the dough.) Flour bowl and return dough. Cover again with a tea towel.

Let rise until 9:00 p.m. Put dough on floured surface.

Knead 6 times.

Using sharp knife cut chunks of dough and form into balls.

Put in buttered muffin tins. Cover with tea towels and leave overnight.

In the morning, remove tea towels.

Note: These buns freeze beautifully; just thaw and heat in foil in the oven.

Bake at 350°F (180°C) for 15 minutes – until golden.

Yield: 4 dozen However, I get approximately 2½ to 3 dozen as I prefer to make the buns quite large.

O 126 O

Scones are a nice change for a special breakfast. As is often the case, I find it just as easy to multiply the recipe so that I will have some on hand in the freezer. I usually triple this batch. Great warm with butter and raspberry jam!

Sour Cream Currant Scones 2 cups (500 ml) flour 2 tsp (10 ml) baking powder 3 tbsp (45 ml) white sugar ¾ tsp (3 ml) salt 1/3 tsp (1½ ml) baking soda 5 full tbsp (75 ml) butter – at room temperature 1/3 cup (75 ml) currants 2/3 cup (150 ml) light sour cream 1 egg, separated 1/3 cup (75 ml) white sugar 1½ tsp (7 ml) cinnamon Mix first 5 ingredients together.

Cut in butter (I use my beater) and mix in currants.

Thoroughly mix egg yolk with sour cream. Add to dry ingredients. Mix well.

Knead dough 2 or 3 times on a floured surface.

Pat (or roll with a rolling pin) a good ½ to 1 inch thick.

Cut out large scones.

Brush with unbeaten egg white.

Mix cinnamon and sugar and sprinkle on top.

Bake on UNBUTTERED cookie sheet at 425°F (220°C).

Check at 12 minutes.

O 127 O

These doughnuts are absolutely delicious. I’ve made them many, many times over the years as they seem to be a hit with just about everyone. For those who may not wish to have deep fried food, these doughnuts, although tops are dipped in butter after baking, are baked in the oven! I usually make four times the recipe as they freeze very well. It is nice to have some on hand in the freezer. (When required, remove one or more doughnuts from the freezer, heat in microwave for about 30 seconds to a minute – depending on the number of doughnuts – and you will have a yummy, warm treat.)

They are at their best when served warm!

Spicy Doughnuts ¼ cup (50 ml) soft butter 6 tbsp (90 ml) white sugar 1 egg ½ tsp (2 ml) vanilla 1¼ cups (275 ml) flour 2 tsp (10 ml) baking powder 1/8 tsp (0.6 ml) salt ½ tsp (2 ml) nutmeg 1/3 cup (75 ml) milk Topping: ½ cup (125 ml) butter 1/3 cup (75 ml) white sugar 1½ tsp (7 ml) cinnamon Beat ¼ cup (50 ml) butter until smooth. Add 6 tbsp (90 ml) sugar, egg and vanilla. Beat until fluffy. Mix dry ingredients and stir into creamed mixture alternately with milk.

Spoon into large paper muffin cups.

Bake in a 375°F (190°C) oven for 15 minutes.

Meanwhile, melt ½ cup (125 ml) butter in a microwave safe bowl. In another bowl, combine 1/3 cup (75 ml) white sugar with 1½ tsp (7 ml) cinnamon.

When doughnuts come out of the oven and are just cool enough to handle, roll tops quickly in melted butter and then in the sugar and cinnamon mixture. Remove paper cups.

Yield: 6 large doughnuts

O 128 O

A tasty loaf to enjoy particularly in the fall or at Thanksgiving – really throughout the winter.

May serve buttered or thickly slice, heat briefly in the microwave and top with vanilla ice cream and perhaps, warm, stewed rhubarb or warm homemade applesauce!

Spicy Pumpkin Loaf Note: heap all spices 2 cups (500 ml) flour 1 tsp (5 ml) baking powder 1 tsp (5 ml) baking soda ½ tsp (2 ml) salt 1 tsp (5 ml) cinnamon ½ tsp (2 ml) ground cloves ¾ tsp (3 ml) ground ginger ½ tsp (2 ml) nutmeg 2 eggs ¾ cup (175 ml) white sugar ¼ cup (50 ml) corn syrup ½ cup (125 ml) oil 1 cup (250 ml) canned, pure pumpkin ½ cup (125 ml) golden raisins Preheat oven to 325°F (160°C).

Line bottom of loaf pan with waxed paper and oil pan and waxed paper.

Mix together first 8 ingredients.

In a separate bowl, beat eggs until light and add sugar, corn syrup, oil and pumpkin; beat until combined.

Make a well in dry ingredients. Add all of the liquid at once. Stir with a beater until well mixed.

Add raisins and combine well.

Pour batter into loaf pan.

Bake for 1 hour and 10 minutes.

Glaze: ½ cup (125 ml) corn syrup ¼ cup (50 ml) water In a small saucepan combine corn syrup and water.

Bring to a rolling boil. Pour over warm, baked bread.

After 10 minutes, remove bread from pan.

Cool on wire rack.

Freezes well.

O 129 O

Moist and delicious, this is a winner!

I have a pan which is somewhat like a muffin pan but it bakes 8 mini loaves instead.

Tracey’s Cranberry Pumpkin Mini Loaves 2 cups (500 ml) flour 1 tsp (5 ml) baking soda 1 tsp (5 ml) baking powder 1 tsp (5 ml) salt ½ tsp (2 ml) cinnamon – heaping ½ tsp (2 ml) ground cloves – heaping ½ tsp (2 ml) ginger – heaping ½ cup (125 ml) unsalted butter at room temperature 1 cup (250 ml) white sugar 2 eggs 1 cup (250 ml) canned, pure pumpkin finely grated peel of 1 orange 1 tsp (5 ml) vanilla 1 cup (250 ml) orange juice 2 cups (500 ml) cranberries – fresh or frozen Preheat oven to 325°F (160°C).

Sift dry ingredients. Set aside. Cream butter and sugar until light and fluffy. Add eggs, one at a time and stir in pumpkin, orange peel and vanilla. Stir in orange juice.

Add dry ingredients, little by little, and blend just until all is moist. Fold in cranberries.

Butter and flour mini loaf pan. Spoon batter into pan.

On centre oven rack bake mini loaves for 35 minutes.

Serve warm with butter!

Freezes well. Just heat in microwave for less than a minute to serve warm.

O 130 O

Tasty and tender, these muffins are delicious and, like most muffins, are best when served warm. This is a great way to use up ripe bananas.

Very Ripe Banana Muffins 3 ripe bananas (or 1 cup (250 ml) when mashed) 6 tbsp (90 ml) vegetable oil ½ cup (125 ml) white sugar 1 tsp (5 ml) salt 1 egg, well beaten 1 tsp (5 ml) vanilla 1½ cups (325 ml) flour 1 tsp (5 ml) baking soda 1 tsp (5 ml) baking powder Mash bananas – (I use a fork and then my beater). Add oil, sugar and salt; then beat until well mixed; add beaten egg and vanilla and beat again.

Mix flour, baking soda and baking powder. Pour over banana mixture. Fold in dry ingredients with your beater, just enough to moisten.

Drop batter into large paper muffin cups.

Bake at 350°F (180°C) for 15 to 20 minutes.

Yield: approximately 12 muffins

O 131 O

In the summer when the blueberries are freshly picked, you might like to make more than one of these pies to put in your freezer so that you will have a few on hand for the winter months.

May use Pastry – Never Fail which is also in this book on page 178.

Blueberry Pie Line a pie plate with pastry.

Mix together: ¾ cup (175 ml) white sugar with 3 tbsp (45 ml) flour. Combine with 4 cups (900 ml) fresh blueberries.

Fill pie shell. Dot with butter. Adjust top crust. Make four or five slits in the centre of the crust.

If you are freezing the pie, freeze now.

When thawed or if baking fresh, brush crust with an unbeaten egg white.

Bake in a 400°F (200°C) oven for 35 to 40 minutes or until crust is golden.

Serve warm, as is, or with vanilla ice cream.

O 135 O

If you are looking for an “easy and quick to make” dessert or snack, look no further! The kids will love these bars! They aren’t likely to last long!

Note: More recently, I’ve been replacing the chocolate chips with peanut butter chips. They really are a nice change.

Or, because peanut butter and chocolate combine to make a pleasant flavour, you could try half-andhalf.

Chocolate Chip Toffee Bars 1 cup (250 ml) butter 1 cup (250 ml) brown sugar 1 tsp (5 ml) vanilla 2 cups (500 ml) flour 1 cup (250 ml) semi-sweet chocolate chips or peanut butter chips or half and half Thoroughly cream together butter, sugar and vanilla.

Add flour; mix well. With beater, stir in the chips.

Press mixture in an UNGREASED 9 by 13-inch (22 by 33 cm, 4L) pan.

Bake in a 350°F (180°C) oven for approximately 23 minutes or until a golden brown.

While still warm, cut in bars.

Yield: 2 dozen

O 136 O

Many years ago when I was employed by a Florida airline I was introduced to this tasty dessert. This is a simple version. The wonderful tart taste of lime juice makes it an excellent dessert for summer. Can make ahead and freeze.

Florida Lime Squares Graham Wafer Crust: 1 cup (250 ml) graham wafer crumbs ¼ cup (50 ml) soft butter ¼ cup (50 ml) white sugar Mix. Press into the bottom of a buttered 8 by 8-inch square (20 by 20 cm, 2 L) pan. Put in freezer for a half hour.

1 300-ml can sweetened condensed milk ¼ cup (50 ml) lime juice – I use bottled Realime juice 1 cup (250 ml) 35% (whipping) cream 1 tsp (5 ml) vanilla green food colouring sweetened whipped cream lime pieces Mix sweetened condensed milk and lime juice. In a separate bowl, whip the cream, add vanilla, (no sugar).

Mix again. Fold whipped cream into the lime juice and sweetened condensed milk mixture. Tint with green food colouring. Place on crust in pan. Freeze slightly.

Cut into serving portions. This way, if you only want a few pieces at a time, they may be easily removed from the pan without thawing the whole dessert. Using a cake decorator, decorate each piece with sweetened whipped cream and a small piece of lime. Freeze.

I like to serve these squares partially frozen.

Yield: 16 squares or 9 larger squares

O 137 O

The reason that this pie is called Fort Knox is because it is very rich – a wonderful combination of chocolate, pecans, toffee and whipped cream. It is a favourite dessert of my son, Scott, and he often requests it for his “birthday cake”.

Fort Knox Pie Chocolate Pecan Crust: 1 200-g package Mr. Christie’s chocolate wafers, crushed in blender ½ cup (125 ml) butter, melted ¾ cup (175 ml) pecan pieces Filling: 1 envelope (1 tbsp/15 ml) unflavoured gelatine ¼ cup (50 ml) cold water 1 cup (250 ml) 35% (whipping) cream 1 cup (250 ml) semi sweet chocolate chips ½ cup (125 ml) 35% (whipping) cream 2 eggs 1 tsp (5 ml) vanilla 28 vanilla caramels ¼ cup (50 ml) 35% (whipping) cream 2 tsp (10 ml) butter Top: 1¼ cups (275 ml) 35% (whipping) cream – whipped and sweetened with icing sugar, to taste 1 square unsweetened chocolate - shaved in curls with a carrot peeler Make crust and press onto the bottom and sides of a large, well buttered pie plate. Refrigerate.

In a small saucepan, sprinkle gelatine over cold water.

Let stand for 1 minute. Stir over low heat until completely dissolved. Stir in 1 cup (250 ml) 35% cream.

Bring to a boil. Add to blender with chocolate chips.

Process until chocolate is melted. While processing, add ½ cup (125 ml) 35% cream, eggs and vanilla. Process until blended. Pour into bowl. Chill until slightly thickened.

In a small, microwave safe bowl, combine caramels, ¼ cup (50 ml) 35% cream and 2 tsp (10 ml) butter.

Cover with vented lid; heat, stirring occasionally, until caramels are melted. Stir again. Pour onto crust and refrigerate until caramel mixture is firm to the touch.

Note: You may wish to save a bit of the whipped cream and decorate the top with whipped cream rosettes made with a cake decorator.

Whisk chocolate gelatine mixture until smooth.

Pour over firm caramel layer.

Chill until firm.

Cover with sweetened, whipped cream and the chocolate curls. Refrigerate. ENJOY!!!!!

O 138 O

Lemon Curd 4 eggs ¾ cup (175 ml) white sugar 1 tbsp (15 ml) finely grated lemon peel ½ cup (125 ml) fresh lemon juice 2 tbsp (30 ml) butter Beat with electric beater in microwaveable bowl with vented lid. Cook and whisk until thick – approximately 4 minutes – whisking after each minute. Curd will thicken more as it cools.

Refrigerate or freeze.

Yield: approximately 1 1/2 cups (375 ml)

O 139 O

With a shortbread base and a tart lemon filling, these squares are always a favourite. This recipe has been passed down through at least four generations of our family.

Lemon Squares ½ cup (125 ml) butter ¼ cup (50 ml) icing sugar 1 cup (250 ml) flour 2 eggs 1 cup (250 ml) white sugar ½ tsp (2 ml) baking powder ¼ tsp (1 ml) salt 3 tbsp (45 ml) fresh lemon juice Cream butter; blend in icing sugar and then the flour – little by little –mixing in well. Pat evenly and smoothly onto the bottom of a buttered 8 by 8-inch (20 by 20 cm, 2 L) square pan.

Bake at 350°F (180°C) for 20 minutes.

Meanwhile, beat remaining ingredients together thoroughly. Pour over cooked shortbread base and bake for 20 to 25 minutes longer – or until topping is golden brown and puffs up.

Topping will lose its “puff ” as it cools.

O 140 O

This is a very light, “mousse like” chocolate dessert given to our family by our Aunt Mabel! It may be served at any time of the year, but I like to serve it with a summer buffet along with Florida Lime Squares which is also in this cookbook.

They make a lovely contrast in taste. Another good “make ahead and freeze” dessert.

Mabel’s Chocolate Squares Mix: ¾ of a 200-g package Christie’s chocolate wafers, crushed in the blender ¼ cup (50 ml) white sugar ¼ cup (50 ml) butter, melted Save ¼ cup (50 ml) crumbs for the top.

Press remaining crumbs in a buttered 8 by 8-inch (20 by 20 cm, 2L) square pan.

Refrigerate.

Whip 1 package Dream Whip according to package instructions – but, increasing vanilla to 1½ tsp (7 ml).

Melt 3 squares Baker’s semi-sweet chocolate with 2 tbsp (30 ml) water. Cool. Mix into Dream Whip. Place on crust. Sprinkle remaining crumbs on top.

With a carrot peeler, “peel” 1 square semi-sweet chocolate on top.

Freeze slightly at first, then cut into serving portions.

Then if you wish only a few pieces, you do not have to thaw the whole dessert. Decorate each square with a fresh raspberry. Freeze.

I prefer to serve these squares partially frozen.

Yield: 16 squares or 9 larger squares

O 141 O

As with the blueberry pie, in the summer, when the raspberries are freshly picked, you may wish to make several of these pies to tuck away in your freezer. What a special treat around Christmas!

May use Pastry – Never Fail which is also in this book on page 178.

Raspberry Pie Line pie plate with pastry.

Fill with 4 cups (900 ml) fresh raspberries.

Mix 1/3 cup (75 ml) white sugar, 2 tbsp (30 ml) flour and a dash of salt; sprinkle over berries.

Dot with butter. Adjust top crust. Make four or five slits in the centre of the crust.

If you are freezing the pie, freeze now.

When thawed or if baking fresh, brush crust with an unbeaten egg white.

Bake in a 400°F (200°C) oven for 40 to 50 minutes or until crust is golden.

Serve warm, as is, or with vanilla ice cream or sweetened whipped cream.

O 142 O

Seven-layer Squares Make in layers.

Just mix 1. and 2. to form a crust: 1. Melt ¼ cup (50 ml) butter in a buttered 9 by 9-inch (22 by 22 cm, 2.5 L) square pan 2. Add 1 cup (250 ml) graham wafer crumbs, mix and press down.

3. 1 cup (250 ml) desiccated coconut 4. 1 cup (250 ml) chocolate chips 5. 1 cup (250 ml) peanut butter chips 6. 1 cup (250 ml) chopped pecans 7. Pour 1 300-ml can sweetened condensed milk over the top.

Bake at 325°F (160°C) for 30 minutes.

O 143 O

Another winning recipe shared with me by my good friend, Kathy. These refreshing tarts may be served at any time of the year. At Christmas they are enjoyable as well as in the heat of the summer when you might wish to serve them with the Frozen Lemon Pudding which is also in this book on page 150.

Shortbread Tarts Mix: 1 cup (250 ml) butter ½ cup (125 ml) icing sugar 1½ cups (325 ml) flour 1 tbsp (15 ml) cornstarch Use small (miniature) muffin tins. Roll dough into 1" balls. Spread to fit cups. Prick with a fork – and prick again halfway through baking.

Bake at 325°F (160°C) for 15 to 20 minutes.

Cool.

Store in airtight containers (cookie tins) at room temperature. Will keep for weeks. May also be frozen.

When ready to serve, fill with Lemon Curd (see page 139) and top with a raspberry.

Yield: approximately 3 dozen

O 144 O

Every Thanksgiving dinner this spicy pumpkin pie makes an appearance at our home. The secret to its flavour is to “heap” each measure of spice.

Spicy Pumpkin Pie Filling: 3 eggs, slightly beaten ¾ cup (175 ml) white sugar 1½ tsp (7 ml) cinnamon ½ tsp (2 ml) nutmeg ½ tsp (2 ml) ginger ¼ tsp (1 ml) allspice ¼ tsp (1 ml) ground cloves ½ tsp (2 ml) salt – level 1 28-ounce (796 ml) can pure pumpkin 3 tbsp (45 ml) molasses regular evaporated milk, undiluted – just enough to make filling creamy and smooth – not too “wet” – start with ¼ cup (50 ml) 1 9-inch unbaked pie shell 1 egg white, unbeaten Make filling: In a large bowl, combine eggs, sugar, spices, (remembering to HEAP all spices), salt, pumpkin, molasses and just enough undiluted evaporated milk to make a smooth and creamy mixture – start with ¼ cup (50 ml). Stir with a wooden spoon until mixture is smooth.

Lightly brush pie shell with unbeaten egg white.

Fill shell with pumpkin mixture.

Bake in a 400°F (200°C) oven for 55 to 60 minutes or until tip of sharp knife inserted in center comes out clean.

Let cool on wire rack.

Serve at room temperature, garnished with sweetened whipped cream.

O 145 O

My Mum gave me this special recipe for The Best Strawberry Pie – and it is!

It is a glazed pie.

The Best Strawberry Pie 5 cups (1150 ml) fresh strawberries, separated 1 cup (250 ml) water Âź cup (50 ml) cornstarch 1 cup (250 ml) white sugar 1 tsp (5 ml) fresh lemon juice 1 9-inch pie shell, baked Set aside 3 cups (750 ml) whole strawberries. Put the remaining 2 cups (500 ml) berries in the blender. Puree.

Transfer pureed berries to a saucepan. Add water, cornstarch and sugar. Mix well. Stirring constantly, cook over medium heat until thick and clear. Watch carefully, as this glaze burns easily. Cool slightly. Stir in fresh lemon juice.

Arrange whole berries in baked pie shell. Spoon glaze over berries. Cool. Let sit at least 2 hours in the refrigerator.

Serve with sweetened, whipped cream.

O 146 O

Simple, rich and very good!

Bananas Foster ½ cup (125 ml) butter ½ cup (125 ml) brown sugar 4 bananas, quartered In a saucepan, on the stove, melt butter and mix butter and brown sugar together.

Add 4 quartered bananas. Cook for 5 minutes on medium heat until bananas are soft.

You may add 2 tbsp (30 ml) dark rum and ignite to flambé, if desired.

Serve, as is, or on vanilla ice cream or pancakes.

Serves 4

O 149 O

Given to me by my dear friend, Heather, this is a delicious, light, refreshing finale to a summer meal.

Frozen Lemon Pudding 2 eggs, separated ½ cup (125 ml) white sugar 1/3 cup (75 ml) fresh lemon juice 1 cup (250 ml) 35% (whipping) cream ¼ cup (50 ml) white sugar 1 tbsp (15 ml) finely grated lemon rind Beat egg whites until stiff. Add ½ cup (125 ml) sugar and beat until very stiff.

In a separate bowl, beat yolks with 1/3 cup (75 ml) fresh lemon juice.

In another bowl, whip cream until soft peaks form.

Beat in ¼ cup (50 ml) sugar.

Finely grate 1 tbsp (15 ml) lemon rind Mix all ingredients together thoroughly.

Transfer to a buttered freezer-safe bowl.

Freeze.

Yield: 6 servings

O 150 O

The yummiest apple crisp that I have ever eaten and seems to be particularly enjoyed by others as well.

The recipe was passed along to me by my mother, Dorothy Thompson, who was an excellent cook. It is “simple to make” and the crisp freezes very well.

In the fall when apples are abundant, you may wish to make several for your freezer. Foil containers always come in handy for freezing extra portions.

Mum’s Apple Crisp 10 – 12 McIntosh apples, peeled and cut up 1 cup (250 ml) flour ¾ cup (175 ml) brown sugar ½ cup (125 ml) butter Place peeled and cut apples in a buttered casserole dish.

Thoroughly mix flour, brown sugar and butter with your mixer. Spread and pat on top of apples.

If freezing, freeze now. Thaw before baking.

Bake at 350°F (180°C) for 45 to 50 minutes – until apples are tender and top is golden.

Serve warm with vanilla ice cream or sweetened, whipped cream.

O 151 O

A rich, but light, citrus dessert which should be made the day before required.

Orange Mousse 1 cup (250 ml) orange juice, separated 1 tbsp (15 ml) unflavoured gelatine – 1 envelope 2 tbsp (30 ml) water 2 tbsp (30 ml) fresh lemon juice 1 cup (250 ml) white sugar 2 cups (500 ml) 35% (whipping) cream mandarin orange sections – canned or fresh Heat ½ cup (125 ml) orange juice, just to boiling. Mix gelatine and water until gelatine dissolves. Add hot juice. Mix thoroughly. Add lemon juice, rest of orange juice and sugar. Mix well. Refrigerate until it starts to set. Whip cream and fold into orange mixture. Gently mix well.

Pour into well buttered mould. Leave in refrigerator overnight.

To unmould onto your serving plate, dip mould into hot water.

Arrange mandarin orange sections around and/or on top of dessert.

O 152 O

This simple “Hard Sauce” recipe has been in our family for as long as I can remember. It was originally used with Mum’s Christmas Carrot Pudding (on page 160) but is also good with the Cranberry Pudding (page 157). It is also delicious on warm mincemeat tarts.

Brown Sugar Hard Sauce 1/3 cup (75 ml) butter, softened 1 1/3 cups (325 ml) brown sugar ½ tsp (2 ml) vanilla ½ tsp (2 ml) cream Cream butter until smooth and add brown sugar. Blend well with electric beater; add vanilla and cream. Beat again.

Shape and roll into a cylindrical shape (or shapes) about 1 1/2" in diameter. Wrap individually in plastic wrap and put in a freezer bag. Refrigerate or freeze.

It is easier to slice when removed directly from the refrigerator or thawed slightly.

Slice cylinders into discs and serve at room temperature.

Place one or more discs on top of each warm serving of pudding or one disc on top of each warm tart.

O 155 O

An unusual way to use candy canes during the Christmas season!

Candy Cane Cheesecake Crust: 1½ cups (325 ml) chocolate wafer crumbs 1/3 cup (75 ml) butter 2 tbsp (30 ml) white sugar Filling: 3 8-ounce (250 g) packages light cream cheese, softened ¾ cup (175 ml) white sugar 3 tbsp (45 ml) flour 4 eggs 1 cup (250 ml) light sour cream 2 tbsp (30 ml) vanilla baking chips ¾ tsp (3 ml) peppermint extract red food colouring sweetened, whipped 35% (whipping) cream crushed candy canes whole candy canes Combine the first three ingredients; press onto the bottom of a buttered 9-inch (22 by 5 cm, 2 L) spring form pan. Chill.

In a mixing bowl, beat cream cheese and sugar until smooth; add flour and mix well. Add the eggs, one at a time, beating just until blended. Stir in sour cream.

Set aside.

In a small saucepan, over low heat, melt vanilla chips.

Remove from the heat. Add ¼ cup (50 ml) cream cheese mixture, peppermint extract and a few drops of red food colouring; mix well.

Pour half of the remaining cream cheese mixture over crust. Top with half of the peppermint mixture; swirl with a knife. Repeat layers.

Bake at 450°F (230°C) for 10 minutes. Reduce heat to 250°F (120°C) and bake for 40 to 50 minutes longer or until the center is almost set.

Cool on a wire rack for one hour. Chill for at least 3 hours.

Remove sides of pan. Place, on a doily, on your favourite serving dish. Decorate with whipped cream. Refrigerate.

Just before serving, garnish with crushed and whole candy canes.

Yield: 12 - 16 servings

O 156 O

I would like to share this very special, very rich (sauce), very easy and very good recipe with you as my friend, Kathy, did with me. This dessert may be enjoyed at any time of the year. However, it is a tradition in our family to have it as a delicious finale to Christmas dinner.

The pudding may be made well in advance as it freezes very well. Thaw the day before using. Just before serving, heat in the microwave for a minute or so until warm. The sauce may be made early in the day and refrigerated until shortly before dinner, at which time it should be slowly heated in a saucepan on the stove.

The Brown Sugar Hard Sauce, (see page 155), is also good with this pudding.

Cranberry Pudding 1½ cups (325 ml) flour 1 tbsp (15 ml) white sugar 2 cups (500 ml) cranberries, halved 2 tsp (10 ml) baking soda ½ cup (125 ml) hot water 1 egg ½ cup (125 ml) molasses Combine flour, sugar and cranberries. Mix soda and water. Using a wooden spoon, stir into cranberry mixture with egg and molasses. Mix thoroughly. Pour into a buttered tube pan. Cover top with foil. Place tube pan on an inverted metal pie plate in a Dutch oven which has about 2 inches of simmering water in it. Put cover on Dutch oven. Steam on stove for 1½ hours. Do not boil dry. Add more hot water, if necessary, to the Dutch oven.

Yield: 8 -10 servings Foamy Sauce: 1 cup (250 ml) white sugar ½ cup (125 ml) butter ½ cup (125 ml) evaporated milk 1 tsp (5 ml) vanilla Mix in saucepan.

Bring to a slow boil. Stir until it thickens.

Note: If you plan to use the entire pudding for one meal you may wish to double the recipe for Foamy Sauce.

O 157 O

A lovely shortbread recipe which has been in our family for many years.

The recipe came from Dearie (Nicholl) who was a friend of my Grandmother Steele; thus the name, Dearie’s Scotch Cakes. It is attractive to use a “holly’ shaped cookie cutter and decorate with tiny pieces of green and red cherries for the “leaves” and “berries”. Or you may prefer to use an ordinary cookie cutter and you can still put a small piece of cherry on it to give it a festive look.

Dearie’s Scotch Cakes 1½ cups (325 ml) butter, softened ¾ cup (175 ml) icing sugar 1 egg yolk 3 cups (750 ml) flour red and/or green maraschino cherry pieces – optional Cream butter; add icing sugar. Add egg yolk, then flour.

Mix thoroughly.

Roll out on floured surface to about ¼ inch thick. Cut out with cookie cutter. Place on a lightly buttered cookie sheet.

Bake at 325°F (160°C) for 11 to 12 minutes or until golden on the bottom.

While still warm, you may decorate with red and/or green maraschino cherry pieces.

O 158 O

We’ve enjoyed this different version of shortbread at my sister-inlaw, Freddie’s and brother, John’s Christmas party. It is also delicious and is yet another tradition for our holiday season.

Iced Shortbreads 1 pound (454 g) butter ¾ cup (175 ml) brown sugar 1 egg yolk 4 cups (900 ml) flour 1 tsp (5 ml) vanilla Mix all ingredients thoroughly. Roll out on floured surface until about ½ inch thick. Cut out with your favourite cookie cutter and place on a cookie sheet.

Bake in a 300°F (150°C) oven for approximately 14 minutes or until golden on the bottom.

Cool.

These cookies will keep at least 2 weeks in covered cookie tins on the counter.

Icing: 4 tbsp (60 ml) butter, softened 4 tbsp (60 ml) cream 4 tsp (20 ml) almond extract 3 cups (750 ml) icing sugar – enough for a good consistency – not too thin, not too thick Cream butter. Beat in cream and almond extract. Mix. Add icing sugar. Beat well.

Using a knife, back of a spoon or a cake decorator, frost each cookie with a “dob” of icing.

It’s best to “ice” these cookies only a day or so before serving.

One-quarter of the icing recipe liberally decorates 14 cookies.

Yield: 5 - 6 dozen

O 159 O

When we were growing up and lived at home and as we got older and we visited home, Mum’s Christmas Carrot Pudding was always the grand finale to our Christmas dinner.

Brown Sugar Hard Sauce, page 155, would be good on this pudding.

Mum’s Christmas Carrot Pudding 1 cup (250 ml) suet, chopped 1 cup (250 ml) raisins, chopped 1 cup (250 ml) currants, chopped 1 cup (250 ml) carrots, peeled, rinsed and grated 1 cup (250 ml) potatoes, peeled, washed and grated 1 cup (250 ml) brown or white sugar 2 cups (500 ml) flour 1 tsp (5 ml) baking soda 1 tsp (5 ml) salt Mix together suet, fruit and vegetables; add sugar. Blend completely. (Wash your hands thoroughly and put your hands right into the mixture to separate the “globs” of raisins and currants.) Sift flour, baking soda and salt.

Add to fruit and vegetables. Mix well. (Again use your hands).

Turn into well buttered pan.

Steam for 3 hours.

Cool.

Keep in refrigerator.

Heat before serving.

O 160 O

An easy to make, special “sweet” to serve while entertaining during the holiday season. The recipe was given to me by my Grandmother Thompson who was a wonderful cook. It is a favourite of my daughter, Tracey, and it has become a “must” on my list of special food to make for the Christmas season. These balls may be frozen or kept in airtight containers in the refrigerator.

Nan Thompson’s Chocolate Balls 1 cup (250 ml) icing sugar ¾ cup (175 ml) peanut butter 1 egg, beaten 1 cup (250 ml) chopped walnuts 1 cup (250 ml) desiccated coconut 1 cup (250 ml) dates chopped (or can cut with scissors which have been dipped in warm water) 1 cup (250 ml) red maraschino cherries, quartered 3 cups (750 ml) semi sweet chocolate chips ¼ bar paraffin wax Cream icing sugar and peanut butter; add beaten egg; then add chopped walnuts, coconut, dates and quartered cherries. Mix. Put in refrigerator for a while until the batter has firmed up a bit. It will be easier to roll into balls.

Roll into small balls. Put on cookie sheets which have been lined with waxed paper and put in freezer for a while until they are firm and easier to dip. You can make them one day, put them in the freezer overnight and dip them in the melted chocolate mixture the next morning.

Over simmering water, melt chocolate chips with the paraffin wax in the top of a double boiler. Stir. With pot over continuously simmering water, dip balls in the melted chocolate mixture. I use two spoons for dipping.

Stir chocolate mixture occasionally to prevent separation.

Put chocolate balls on cookie sheets which have been lined with waxed paper. Refrigerate or freeze until firm.

Put in airtight containers. Do not stack. Refrigerate or freeze.

Serve from the refrigerator as they come to room temperature very quickly and become fairly soft.

Yield: approximately 5 dozen

O 161 O

For the holiday season, you might like to have this very special, rich candy on hand. You may double this recipe and use a cookie sheet.

Ottawa Walnut Toffee Thoroughly butter 9 by 9-inch (22 by 22 cm, 2.5 L) square pan.

Spread ½ cup (125 ml) walnut pieces in pan.

Mix together in heavy frypan: 1 1/3 cups (325 ml) lightly packed brown sugar 1 cup (250 ml) butter Cook over medium heat (keep mixture bubbling), stirring constantly, for 12 minutes.

Pour toffee mixture over nuts.

Over hot toffee, sprinkle 1 cup (250 ml) semi sweet chocolate chips. As chips melt, spread until smooth.

Chill or freeze.

Break into pieces.

Store in layers separated by waxed paper in an airtight container in the refrigerator or freezer.

O 162 O

Peanut butter and chocolate are always a nice combination. These “no bake” squares are easy to make and yield a large quantity.

Peanut Butter and Chocolate Squares Mix thoroughly with beater: 2 cups (500 ml) peanut butter ¼ cup (50 ml) margarine, melted 1 cup (250 ml) brown sugar 1 tsp (5 ml) vanilla Add little by little: a scant 4 cups (900 ml) icing sugar.

Beat thoroughly.

Line cookie sheet with tin foil. Spread peanut butter mixture evenly on foil. Press down well with the back of a spoon; then roll with a rolling pin.

Topping: Melt 6 tbsp (90 ml) margarine with 1½ cups (325 ml) semi sweet chocolate chips.

Spread melted chocolate mixture on the peanut butter base and refrigerate.

Cut into squares.

Store, in layers separated by waxed paper, in an airtight container in the refrigerator.

O 163 O

From Aunt Mabel, an excellent cook, peppermint flavoured, finger-shaped “sweets”. If you like to have your holiday baking done early, these will keep well in an airtight container in the refrigerator.

Peppermint Fingers ¼ cup (50 ml) soft butter 1½ cups (325 ml) icing sugar 1½ cups (325 ml) desiccated coconut 1 tsp (5 ml) peppermint extract 2 tbsp (30 ml) cream 3 squares unsweetened chocolate ¼ bar paraffin wax Mix first 5 ingredients thoroughly. Refrigerate until mixture has firmed up a bit. Shape into “fingers” and place on a cookie sheet which has been lined with waxed paper. Refrigerate again for a while (even overnight) or put in the freezer until “fingers” are firm.

In the top of a double boiler, over simmering water, melt 3 squares of unsweetened chocolate and ¼ bar of paraffin wax. Stir. With pot over continuously simmering water (stirring occasionally to avoid separation), dip “fingers” into the chocolate mixture, using a skewer or two spoons.

Place on a cookie sheet lined with waxed paper.

Refrigerate until firm.

Place in layers, separated by waxed paper, in airtight containers and refrigerate.

Serve directly from the refrigerator.

A single batch may make about 1 ½ dozen, depending upon the size of the “fingers”.

O 164 O

Kids of all ages enjoy this cake!

Peppermint Ice Cream Cake Crust: 1 brownie mix Follow package instructions.

Pour into bottom of a buttered and floured 9-inch (22 by 5 cm, 2 L) spring form pan.

Follow package instructions for baking.

Filling: 8 cups (2 L) peppermint stick ice cream, softened 2 cups (500 ml) whipped 35% cream, sweetened with icing sugar, to taste peppermint candy canes, crushed, for garnish 1 square unsweetened chocolate, shaved with a carrot peeler Spoon ice cream onto baked, cooled brownie crust.

Freeze.

Remove ring from spring form pan. Place cake, with spring form base, on a doily on a serving plate which is freezer safe.

Frost entire cake with sweetened whipped cream.

Decorate cake with crushed candy canes and shaved, unsweetened chocolate.

Cover and return to freezer until required.

Cake should stand for 15 to 20 minutes at room temperature before serving.

Serves 8 - 10

O 165 O

Given to me by a former colleague, this is my favourite fudge recipe.

Note: The stirring of these ingredients is crucial to the successful outcome of this fudge.

White Fudge 2¼ cups (550 ml) brown sugar 2¼ cups (550 ml) white sugar ½ tsp (2 ml) salt 3 tsp (15 ml) corn syrup 1 cup (250 ml) milk 6 tbsp (90 ml) butter 3 drops vanilla Put first 5 ingredients in a large pot. Cover and boil for 5 minutes. Remove cover. Boil, without stirring, to 236°F (113°C) on a candy thermometer. Add butter and vanilla.

Let cool until you can hold the pot in your hand. Stir until no longer glossy. Immediately pour into a 9 by 5-inch (23 by 12 cm, 2 L) buttered loaf pan.

O 166 O

I am pleased to share this recipe with you for our family’s favourite vegetable dish.

Broccoli/Cauliflower Casserole ¼ cup (50 ml) finely chopped onion 6 tbsp (90 ml) butter (divided) 2 tbsp (30 ml) flour a scant 2 cups (500 ml) Kraft® Cheez Whiz ½ cup (125 ml) water 1 bunch fresh broccoli – cut into very small flowerettes 1 head of cauliflower – cut into very small flowerettes 3 eggs, well beaten 2 cups (500 ml) crushed soda crackers – not too fine butter Saute onion in 4 tbsp (50 ml) butter until soft. Stir in flour, add water and cook over low heat. Stir until mixture thickens and comes to a boil. Blend in Kraft® Cheez Whiz.

In a bit of water, microwave broccoli and cauliflower, in batches, for about 3 to 4 minutes for each batch until vegetables have just lost their crispness but are not too soft. Drain.

In a bowl, combine cheese sauce and drained broccoli and cauliflower. Add beaten eggs and mix gently. Turn into buttered casserole. I like to use a rectangular, shallow dish.

Melt sufficient butter in microwave to well cover the crushed soda cracker crumbs when mixed. Cover the casserole with the buttered crumbs Bake at 325°F (160°C) for 30 minutes or until knife inserted in centre comes out clean.

Serves 6 - 8

O 169 O

A very pretty loaf to serve as a main course for a special occasion such as a shower or an “at home” get-together, even before it’s sliced. Then it is just as attractive – and delicious – with its layers of ham, egg and red salmon.

Decorated Sandwich Loaf 1 loaf white sandwich bread – sliced horizontally, (this can be done at the bakery) – crusts off (you will be using 4 good slices) 5 eggs, hardboiled 1 6½-ounce (184 g) can ham flakes 1 7½-ounce (213 g) can red (sockeye) salmon, drained, skin and bones removed 1½ 8-ounce (250 g) packages light cream cheese milk mayonnaise (may use “light” mayonnaise) diced onion regular mustard dill relish diced celery salt and pepper, to taste butter green pepper, sliced thin – longer pieces for the “stem” and shorter pieces for the “leaves” red cherries, halved Fillings: • Ham filling: In a bowl, mix ham flakes with regular mustard and dill relish, to taste.

• Egg filling: In food processor, process hardboiled eggs (while still warm), mayonnaise, diced onion and salt and pepper, to taste – filling will be creamy.

• Salmon filling: In a bowl, mix salmon with diced celery, mayonnaise and salt and pepper, to taste.

Butter three slices of bread.

On one slice, evenly spread ham mixture. This will be your bottom slice. Place on a large, oblong serving platter.

On second buttered slice spread the egg mixture.

Now place egg slice, as evenly as you can, on the ham slice.

Spread the third buttered slice with the salmon mixture.

Place evenly on the egg slice.

Top with the fourth slice. …see next page

O 170 O

With your beater, mix the cream cheese with enough milk to make it of spreading consistency.

“Frost” the sandwich loaf as you would a cake.

Decorate sides, ends and top of loaf with “flowers” – cherry halves for the “flower” and thinly sliced green pepper for the “stems” and “leaves”.

Cover loosely with plastic wrap over a few toothpicks, so that the wrap does not touch the cream cheese.

Refrigerate.

You may wish to serve stuffed manzanilla olives and large pitted black olives with this loaf.

Serves 10

O 171 O

When the children were small, I made this “elephant cake” for their birthdays. Now I’m making it for my grandchildren! You might want to have your camera ready to take a picture of your little one with this fellow!

Elephant Birthday Cake 2 9-inch (22 by 5 cm, 2 L) round cakes (I use a cake mix – deep chocolate or white) – bake per package instructions To assemble “elephant”: Leave one layer uncut.

Cut a ring, 1½ inches wide from the other layer. Cut out 1/3 of the ring for the elephant’s trunk. Divide remaining piece of ring into four equal parts for the legs.

Place uncut layer on a large tray for the body. Use small circle for the head, add legs and trumpeting trunk.

Pink (or blue) Peppermint Frosting: If you like a lot of frosting, as I do, you might want to make 1½ times this recipe.

2 egg whites 1½ cups (325 ml) white sugar ¼ tsp (1 ml) cream of tartar 1/3 cup (75 ml) water 1 tsp (5 ml) peppermint extract red or blue food colouring

To decorate your elephant cake: Sprinkle with flaked coconut. Use a big chocolate peppermint patty for the ear, black gumdrop or blackball for the eye, a black licorice whip for the tail (cut to fan at the end), cut pieces of black licorice for the eyelashes, a peanut in the shell for the tusk and partially cut pink gumdrops for the toenails.

In top of double boiler, combine egg whites, sugar, cream of tartar and water.

With electric beater, beat about 1 minute to combine ingredients.

Cook over rapidly boiling water (water in bottom should not touch top of double boiler), beating constantly, about 5 minutes or until peaks form when beater is slowly raised.

Remove pot from boiling water. Add peppermint extract and a few drops of red (or blue) food colouring to give it a pink (or blue) colour; continue beating until frosting is thick enough to spread – about 2 minutes.

Frost cake immediately before frosting “hardens”.

Spread frosting all over the elephant cake.

O 172 O

A fancy version of mashed potatoes which freezes beautifully and is convenient to have on hand for special occasions.

Festival Potatoes 5 pounds (2 kg, 500 g) or 9 large potatoes 1 8-ounce (250 g) package light cream cheese, softened 1 cup (250 ml) light sour cream ¼ cup (50 ml) finely diced onion salt and freshly ground pepper, to taste butter paprika Boil potatoes.

In the meantime, beat together cream cheese, sour cream, diced onion, salt and freshly ground pepper, to taste.

Thoroughly drain potatoes and mash very fine – I first use a potato masher and then my electric beater. While potatoes are still warm, beat in cream cheese mixture until a creamy consistency. Adjust salt and pepper to taste.

Put into a large, buttered casserole or 2 medium, buttered casseroles.

Dot with butter. Sprinkle with paprika.

If freezing, cool and freeze now.

Thaw before baking.

Bake, uncovered, at 350°F (180°C) for 30 minutes or until hot throughout.

O 173 O

A unique “fun” indoor activity.

Finger Painting Following package instructions, make an instant chocolate (or any favourite flavour) pudding.

Then, on a clean surface, the kids can “finger paint’ with the pudding, and, of course, half of the fun is “licking” their fingers!!!!!

O 174 O

Given to me by my good friend, Joan, this is truly a “great” granola which provides a good start for the day on cereal, yogurt or applesauce. It is chock full of good things.

Although it is expensive to make, it yields 3 large zip lock bags and can be frozen and served directly from the freezer.

Great Granola In large bowl mix the following: 1 cup (250 ml) bran 1 cup (250 ml) flax seed 5¼ cups (1150 ml) oats 6 cups (1400 ml) whole almonds 6 cups (1400 ml) sunflower seeds 2 cups (500 ml) sesame seeds 2 cups (500 ml) unsweetened coconut 2 cups (500 ml) pecan halves In a large saucepan, heat and mix the following ingredients until melted and watery: 1½ cups (325 ml) canola or other vegetable oil 1½ cups (325 ml) honey 1½ cups (325 ml) maple syrup 3 tbsp (45 ml) vanilla extract 1½ tbsp (22 ml) almond extract 1 tbsp (15 ml) cinnamon 1 cup (250 ml) brown sugar 2 tsp (10 ml) soya sauce pinch salt Pour this over the grains and nuts and mix thoroughly.

Heat oven to 300°F (150°C). I halve the ingredients and bake in two batches in my roasting pan. I like it because it has high sides which are helpful when stirring.

Bake for about an hour, stirring frequently, until ingredients are dry, golden and crisp.

Add: 4 cups (900 ml) dark raisins 4 cups (900 ml) dried cranberries (not sweetened cranberries) halved for each batch Mix well and allow to cool completely before storing in freezer in large plastic zip lock bags.

O 175 O

These ice wreaths are so unique and attractive that I have used the idea during the year (inside that is) and not just during the winter or the holiday season. They are so simple to make and are certainly a conversation piece.

I used fresh holly for some but was disappointed as the berries turned brown.

I used some local, wild red berries for others and they lasted very well. We hung one wreath on the front door and one outside the kitchen window with beautiful red velvety looking ribbon trimmed in gold. The one hanging outside the kitchen window, with the wild red berries, was particularly beautiful. Then I made some smaller wreaths with pink pepperberries. It made a lovely centerpiece, floating in water in an attractive, clear bowl with pink beads on the bottom, placed on a mirrored reflector on a pink tablecloth. When the ice melted, the pepperberries, with their greenery, floated on top, still in the shape of a wreath. I also found that I could “recycle� the pepperberries to make and freeze other wreaths.

Ice Wreaths Take your favourite mould (it must have a hollowed out centre).

Place berries and greenery on the bottom.

Pour in enough DISTILLED water to just about cover the decoration.

Freeze.

Now add more DISTILLED water to more than cover the greenery and berries.

Freeze.

Turn out of mould and use or wrap in plastic wrap and place in a freezer bag, in the freezer, until ready to use.

O 176 O

The recipe for this homemade mayonnaise was passed along from my Grandmother Steele, a wonderful cook. It is especially good in the summer with fresh tomatoes and cucumber!

It is also delicious with Rolled Asparagus Sandwiches and Tiny Open-Faced Cucumber and Shrimp Rounds (recipes also in the Potpourri section of this book). Excellent as well with fresh, poached hot or cold salmon.

Nan Steele’s Mayonnaise In top of double boiler, mix: ½ cup (125 ml) white sugar 3 tsp (15 ml) flour a scant 2 tsp (10 ml) dry mustard ½ tsp (2 ml) salt Add: 2 beaten eggs ½ cup (125 ml) cold water a scant ½ cup (125 ml) white vinegar Beat well with your electric mixer.

Cook over boiling water, stirring constantly, until the mixture coats the spoon.

Pour in container; cover top of mayonnaise with plastic wrap; cool. Cover container and refrigerate.

Will keep a couple of days in the refrigerator.

O 177 O

Many years ago in my early days of making pies, I was, unfortunately, using a recipe that did not roll out well and I was always having to “patch the holes” which was very frustrating. In fact, I didn’t even like making pies. Then one day my friend and neighbour, Vivien, showed me her freezer filled with pies with beautiful looking pastry. She came to my rescue and I have been using this recipe ever since! Making pies is never a chore. Here’s her recipe.

Pastry – Never Fail 5 cups (1150 ml) all purpose flour 1½ tsp (7 ml) salt 1 1 pound (454 g) package lard 1 egg, beaten 1 tbsp (15 ml) white vinegar cold water Mix flour and salt. Cut in 1 package lard (I use the pastry attachment on my beater). Mix beaten egg and vinegar in a measuring cup. Add cold water up to the 1 cup (250 ml) mark. Beat with a fork to mix. Beat egg mixture thoroughly into the flour-lard mixture.

Roll out on floured surface.

This recipe yields 3 bottom crusts and 2 top crusts.

O 178 O

When the kids can’t get out to play, here’s an easy recipe for play dough.

Note: You may divide the recipe into thirds to use three different colours of food colouring.

Play Dough 3 cups (750 ml) flour 1 cup (250 ml) salt 1 tbsp (15 ml) food colouring dissolved in 1 cup (250 ml) water Mix well.

O 179 O

Also easy to make, but should be made just a few hours in advance of serving or they may become soggy.

Rolled Asparagus Sandwiches sliced regular white bread, crusts removed, flattened with a rolling pin 1 can asparagus tips, good quality Nan Steele’s Mayonnaise (see page 177).

Cover bread slices with mayonnaise; place an asparagus tip across bread; roll up allowing tip of asparagus to show.

Gently wrap in plastic wrap and place in a zip lock bag.

Refrigerate.

O 180 O

This is a tasty, yet “simple to make”, stuffing for your turkey! The sausage mixture may be cooked ahead and frozen. This recipe makes enough dressing for a 10-pound bird.

Sausage Dressing for a Turkey In a frypan, cook: 1 large onion, diced 1 package frozen pork sausages (Schneider’s MiniSizzlers) – thaw meat and remove from the casings 2 sticks celery, diced If making ahead and freezing, freeze now.

1 stale loaf white bread, cubed 2 eggs, beaten salt, pepper, parsley (and sage, if desired) to taste warm water In a large bowl, mix bread and beaten eggs. Add cooked (thawed) sausage mixture, salt, pepper, parsley (and sage, if desired) to taste. Mix in enough warm water to “adhere” mixture.

Stuff poultry just before putting it in the oven.

O 181 O

Tiny Open-Faced Cucumber and Shrimp Rounds sliced regular white bread butter 1 English cucumber, washed and dried. Run the tines of a fork down all sides of the cucumber and then thinly slice – this will give an attractive “serrated” edge. salt and pepper, to taste Nan Steele’s Mayonnaise (see page 177) 1 can large shrimp, drained With a round (serrated or scalloped is attractive) cookie cutter, cut 2 rounds from each slice of bread. Butter each round; place one thin slice of cucumber on each round; then salt and pepper, to taste. Now, put a “dob” of Nan Steele’s Mayonnaise on top of sliced cucumber.

Top with a shrimp on the mayonnaise.

Cover and refrigerate.

O 182 O

When I serve this eggnog I put it in an attractive clear glass pitcher and put the pitcher in a large, pretty clear glass bowl with small green (use food colouring) ice cubes. Not only is it colourful, but it also keeps the eggnog cold which is very important for health safety reasons as it contains raw eggs.

Tracey’s Creamy Eggnog 9 eggs 1 cup (250 ml) white sugar 4 cups (900 ml) milk 1 cup (250 ml) 35% (whipping) cream 2 tsp (10 ml) vanilla Dividing recipe in half, blend each half thoroughly in blender and store in containers in the refrigerator. Stir or shake well before pouring into serving pitcher.

Either in serving pitcher or individual cups, sprinkle nutmeg on top.

Yield: 20½ cups (approximately 5 litres)

O 183 O

If you are entertaining during the summer months or if you are asked to contribute something to someone else’s barbeque or gathering, this is ideal. It is very attractive and is a real conversation piece – a very refreshing dessert for a hot day!

Watermelon Basket 1 “seedless” watermelon – preferably oblong 1 bunch green seedless grapes sugar 1 cantaloupe 1 honeydew melon whole, fresh strawberries – not hulled 1 can frozen lemonade, thawed and undiluted colourful, plastic toothpicks Using a pencil, draw a “picket fence” or markedly jagged line around the watermelon, about two- thirds of the way up, except for an area of about 2 inches in the centre of the “fence” on each side. Join two lines from the beginning and end of the two inches on one side, up over the top of the watermelon and join the same area on the other side. Now, with a small, sharp knife, cut out the jagged “fence” pencilled area, with the exception of the reserved two inches up and over the top. Cut around the two-inch strip on the top of the watermelon – leaving it for the “handle” of your basket.

With a melon baller, scoop watermelon balls from the open watermelon. Put melon balls in a large bowl.

Scrape out remaining bits of watermelon – can save extra pieces of the melons for a light snack or dessert.

Discard liquid from hollowed out watermelon. Cut cantaloupe in half Remove seeds. With your melon baller, scoop out cantaloupe balls and add them to your bowl.

Repeat the same procedure with the honeydew melon.

Wash and dry strawberries.

Wash grapes; while still wet, dip in white sugar.

Dry cavity of watermelon with paper towels.

In bowl, mix the balls of watermelon, cantaloupe and honeydew.

Fill watermelon cavity with melon mixture.

Decorate with whole strawberries.

Tie bunch of frosted grapes on handle for decoration.

Pour thawed, undiluted lemonade in a small bowl for dipping fruit with colourful, plastic toothpicks.

O 184 O

Would you like to purchase additional copies of

Kimmie’s Rainbow of Hope and support neuroblastoma research?

Visit kimmiesrainbowofhopecookbook.ca or email info@kimmiesrainbowofhopecookbook.ca

Thank you for your support!

Visit our website for updates and free additional recipes!

A