Hummus

A delicious dip for vegetables or spread on crackers. Nutritious, inexpensive and healthy; everything you'd love in one easy recipe!

When I first tried Hummus, I didn't know what was in it; I could taste the garlic but not the distinct taste of chickpeas which I actually despised! I read the ingredient list and was literally amazed to find chickpeas as the main ingredient!

1 can chickpeas (drained and rinsed)

1/2 cup tahini paste

2 Tbsp extra virgin olive oil

1 garlic clove (fresh, minced) or more depending on your personal taste


juice of 2 medium lemons

1/2 tsp sea salt

1/2 tsp cumin



1. In a food processor (or blender) puree chickpeas.

2. Add remaining ingredients. Adjust seasoning if needed, and mix.

Serve immediately or store in an airtight container for up to 5 days in the refrigerator.



Tahini paste: this is sesame seeds ground up, sold in a jar and can be used as a substitute for peanut butter intolerant individuals. This may be found in specialty markets with middle eastern foods, in a grocery store with international foods or organic shoppes. If you cannot find it in your local super market, ask if they can order it for you. One jar is about $4-$7 (depends on brand, type (organic, etc), location (speciality market, etc) but typically makes several batches and keeps for a long time in the refrigerator.

Butterscotch Oat Squares

An heirloom recipe over 100 years old, this was one of my first recipes when I was a budding baker. Easy to make and very delicious served warm with vanilla ice cream. One-dish recipe!

1 cup brown sugar

1 tsp baking powder

2 cups rolled oats

1/2 cup melted butter

1/2 tsp vanilla

Preheat oven: to 375 degrees

1. Combine all ingredients in an ungreased 8x8" (or 9x9") baking pan.

2. Blend thoroughly and pat down with a fork.

3. Bake for 8-10 minutes until lightly golden brown and bubbly on the top.

Cut into squares while still warm.

Chocolate Chip Oatmeal Cookies

Who can resist a fresh baked cookie? These cookies are a great freezer friendly recipe to have on hand for school lunches or midnight snacks!

1/2 cup brown sugar

1/2 cup white sugar

1/2 cup butter

1 egg

1 tsp vanilla

1 Tbsp milk

1 cup flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup oatmeal

1 cup chocolate chips (personal favourite: milk chocolate chips)

Preheat oven: to 350 degrees

1. Cream butter and sugars.

2. Add egg, vanilla and milk.

3. Sift & add dry ingredients.

4. Mix well & add oatmeal and chocolate chips.

5. Drop 2" apart on greased (I use parchment instead) baking sheet.

6. Bake for 8-10 minutes.

Cookies are done when they are golden on the bottom; don't look at the tops because you may find the bottoms will burn by the time the top "looks" done.

Store in an airtight (childproof locked cupboard if you want any for the next day!) or in freezer bags.

Delicious cookie, easy to make and a great recipe for a budding baker to try!

Oat Delights

This cookie has many names, but only one great taste. This no-bake treat is great in the summer when heating up the oven is something you want to avoid. Pre measure the dry ingredients before you leave for camping and surprise the gang with a fresh made treat!

Oat Delights / Macaroons / Chocolate Coconut No-Bake Cookies

2 cups white sugar

6 Tbsp cocoa

1/2 cup butter

1/2 cup milk

1/2 tsp vanilla

1 cup shredded coconut

3 cups instant oats

1. Combine sugar, cocoa, butter and milk in a saucepan; bring to a boil.

2. Add vanilla.

3. Remove from heat and stir in coconut and oats.

4. Drop by teaspoonfuls onto waxed paper. Chill.

Tips:

* This makes a lot of cookies, have baking sheets/cookie sheets lined with waxed paper ready ahead of time to drop the heated mixture onto.

* Eat when thoroughly cooled, as the mixture is very hot.

* Store in an airtight container with layers of waxed paper in the fridge (to prevent softening).

* Soak the pot and spoon after it's empty for ease of clean-up.

No-Yeast Pizza Dough

The kids want pizza, you're running low on cash and you're out of yeast to make the pizza dough. This great dough is super fast, no rising time and easy as a pizza pie! The dough is very similar to a tea biscuit tasting crust when finished.

2 cups flour

2 tsp baking powder

1 tsp salt

2/3 cup milk

6 Tbsp oil

Mix together and spread on a cookie sheet or pizza pan.

Preheat oven: to 425 degrees

Top with sauce, toppings and cheese. Bake for about 20 minutes, watching for a golden crust on the bottom of the pizza.



Topping Suggestions:

Top with pizza sauce (spaghetti sauce works too!)

Herbs, spices and your favourite pizza toppings!


* Use up some left over chicken cut into pieces
* Frozen or leftover: meatballs cut in quarters (heat through easier).
* Leftover hamburger patties cut or crumbled on the pizza.
* Sliced bologna, pepperoni, ham or other deli meats cut up into bite sized pieces.
* Pineapple (drained) and chopped
* Olives (sliced/drained)
* Tomato slices
* Cooked broccoli
* Onions, sliced/diced
* Green peppers, red peppers and other sweet bell peppers; sliced or cubed
* Hot pepper rings
* Mushrooms (canned or sliced, fresh)
* Feta cheese, drained/crumbled (a personal favourite!)
* Spinach (rinsed and ripped)

Top it off with cheese!

Easy crowd pleaser, saves time and money and promotes team work in the kitchen with children having input into toppings and assisting! Remember what ingredients you used, you'll want to name your creation!

Banana Sour Cream Cake

A delicious way to use up ripe bananas!

Topping:

1/2 cup chopped pecans

1/4 cup brown sugar

1/2 tsp cinnamon

Mix and set aside.

Batter:

1/2 cup shortening (I use Crisco in the blue box)

1 cup white sugar

2 eggs

1 cup bananas, mashed (about 2 bananas)

1 tsp vanilla

1/2 cup sour cream

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

Preheat oven: to 350 degrees

1. Combine shortening, sugar & sour cream until light and fluffy.

2. Beat in eggs, bananas & vanilla.

3. Combine dry ingredients and mix with creamed mixture.

4. Spoon HALF of the batter into a well-greased bundt (or angel food cake tube pan).

5. Cover with HALF of the topping mixture.

6. Spoon remainder of batter onto topping and top with remainder of topping mixture.

7. Bake for 40-45 minutes until cake tests done with inserted wooden toothpick coming out clean.

Pineapple Upside Down Cake

One of my personal favourites, sweet and very tasty.

Pineapple topping:
2 Tbsp butter (or margarine)

1 Can pineapple rings, crushed pineapple, pineapple tidbits YOUR choice! (DRAINED)

Optional: Maraschino cherries

3/4 cup brown sugar, packed

Preheat oven: to 350 degrees

Melt butter in a 9x13" baking dish in the oven. Arrange the pineapple in the butter and place cherries in the centre of each pineapple ring (if using). Sprinkle with brown sugar and set aside.

Batter:
1/2 cup butter (or margarine)

3/4 cup white sugar

2 eggs, beaten

1 tsp vanilla

1 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

2/3 cup milk

1. Cream butter and sugar in a mixing bowl; add eggs and beat well. Add vanilla.

2. Mix flour, baking powder and salt together in a small bowl.

3. Add flour mixture to butter mixture in 3 parts. Stir after each addition until blended. Add the milk mixture in 2 parts.

4. Pour onto the pineapple.

5. Bake for 40-45 minutes or until a wooden toothpick comes out clean.

LET STAND 10 minutes.

Loosen edges of cake slightly with a knife and flip onto a cake plate.

Cool and serve with whipped cream or on it's own!

Alternatives:

Substitute cinnamon & apples or peaches for the pineapple.

Sour Cream Coffee Cake

So good, you'll want to eat it for breakfast!

Batter:
1 cup butter (or margarine)

1 1/4 cups sugar

2 eggs

1 cup sour cream

1 tsp vanilla

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Topping: (mix and set aside)
Mix 3/4 cup brown sugar (packed) with 1 1/2 tsp cinnamon & 3/4 chopped walnuts.

Preheat oven: to 350 degrees

1. Cream butter and sugar; beat eggs in one at a time.

2. Stir in sour cream and vanilla.

3. Add flour, baking powder, soda & salt. Stir to moisten.

4. Pour HALF of the batter into a greased 10" angel food tube pan.

5. Sprinkle HALF of the topping mix onto the batter in the pan.

6. Pour remainder of batter into the pan and cover with remainder of topping.

7. Bake about 45 minutes until an inserted toothpick comes out clean.

LET STAND for 20 minutes before inverting onto a cake plate.

Wonderful flavour and great ingredients make a moist cake you'll be proud to serve family & friends. I have made it with and without the nuts; depends who I'm serving it too (some of my family is nuttier then others!)

An angel food tube pan is preferred for this recipe, however it is possible to use a 9x13" greased pan.

Easy Sponge Cake

This is an adapted recipe from a cook book I was given many years ago. I enjoy this recipe for it's simplicity and versatility.

2 eggs

1 cup white sugar

1 tsp vanilla

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup milk

1 Tbsp Butter (or margarine)


Preheat oven: to 350 degrees

1. Beat eggs until frothy; add sugar gradually while beating until thick. Add vanilla.

2. Mix flour, baking powder and salt; stir into egg mixture.

3. In a small saucepan heat milk and butter until hot (not boiling). Stir into batter.

4. Spread into greased 9x9" pan.

5. Bake for 25-30 minutes. (toothpick in centre of cake should come out clean)

Serve warm or cool and top with choice of fruits, whipped cream or icing.

Freezes well; great dessert for unexpected guests because it whips up so fast and can be served warm. It doesn't need frosting or icing, but to dress it up for dessert: dust each slice with a little bit of icing sugar.

Grandpa's Poultry Dressing

I've only known my grandfather to be famous in our family for making a few dishes, his poultry stuffing is one that my son loves so much that he asked for the recipe!

Serves 10-14 people

Turkey (any size- about 10-16 lbs)

1 loaf whole wheat bread, cut into 1/2"-3/4" cubes

OPTIONAL: Grandpa also adds a package of bacon and package of sausages, chopped, cooked and drained before adding. (cut 3/4" length's... cooked fully, don't over cook).

2 large onions, chopped (sauté and add to sausage and bacon)

1 cup celery, chopped (optional if you like it)

1 lb mushrooms, sliced (fresh or canned)

2 MacIntosh apples, cored & diced- skin on (cook lightly and add)

1 cup parsley, chopped (fresh or dried)

1 tsp poultry dressing

1 tsp sage (fresh or dried)

2 cups chicken broth

salt & pepper to taste

Preheat oven: to 350 degrees

Whatever meat you need to add to dressing is your choice. (bacon, sausage, etc)

Saute onions, do not burn. Cook celery & apples to partially done(about 3/4 done).

Combine: bread, celery, onions, apples, spices in a large pot.
Add: chicken broth- do not get mixture too wet.

The meat can be turkey bacon cut into 3/4" pieces and cooked (do not burn). Add to mixture any other spices you like.

If possible, use two bowls (oven safe) to hold the dressing.

Do not use stuffing in turkey or chickens!

Bake for 35- 50 minutes or until centre of dressing is 160 degrees on a meat thermometer.

Grandpa also adds a package of bacon and package of sausages, chopped, cooked and drained before adding. (cut 3/4" length's... cooked fully until, don't over cook).

"If you need more spices, use to your own taste. I use about 5 spices and I mix them before I put them in the dressing. Go light and taste as you go along.
Patrick, I hope this works for you, it takes about 2 hours to make but it is worth it.

Love, Grandpa"

Old Fashioned Sugar Cookies

These cookies are great fresh or from the freezer! Delicious and easy to make. Kids can help decorate them if they can resist eating them first!

1/2 cup butter

1 cup sugar

1 Tbsp milk

1/2 tsp vanilla (or other flavour if you choose: almond, maple, etc)

2 eggs (separated- Beat yolks together. Stiffly beat egg whites together, set aside)

2 tsp baking powder

1/4 tsp salt

2 cups flour

Preheat oven: to 350 degrees

1. Cream butter and sugar. Add beaten egg yolk, flour, baking powder, salt, milk and stiffly beaten egg whites. (this makes the cookies light and tasty!)

2. Add enough more flour to make consistency to roll out the dough.

3. Roll out dough and cut with cookie cutters.

4. Decorate with sprinkles or sugar then bake for 10 minutes.

By far the best sugar cookie recipe I have found! Freezes very well and decorating is only limited to your imagination and creativity!

Peanut Brittle

Candy is a great treat to give as a gift for a birthday, Father's Day or Mother's Day, Christmas or 'just because,' and with a simple candy recipe you can make your own treats from the heart!

If you don't have a candy theremometer, it's a small tool which will help a lot in candy making, not too expensive and something I highly recommend if you are new to candy-making.

1 cup water

2 cups sugar

1 cup light corn syrup

2 cups raw peanuts (these are shelled peanuts with nothing on them, no skins)

1/2 tsp salt

2 Tbsp butter (plus extra for your fingers later)

1 tsp baking soda

1/2 tsp vanilla (optional)


1. Mix together (in a 3 quart, heavy bottom sauce pan) sugar, water, syrup, salt and peanuts.

2. Stir over LOW heat until well blended,

3. Then raise heat to MED-HI and boil WITHOUT stirring to 300 degrees F on a candy thermometer.

4. While syrup is cooking, generously butter a baking sheet & set aside.

5. Measure butter, soda and vanilla. Keep them close by.

6. When syrup reaches 300 degrees REMOVE from heat IMMEDIATELY add butter, soda and vanilla.

7. Stir and pour onto baking sheet. Spread as much as possible it will be stiff and start to harden quickly.

8. Butter your fingers will stretch the remainder to the edges of the pan. IT WILL BE HOT.

9. Cool, then break into pieces.

Store in an airtight container with waxed paper lining.

Safety First:
This is not a task for children to help with.
This is not a task to start if you may become distracted because the contents of the pot are very hot and working with them can be dangerous if you are not focused. The syrup begins to stiffen quickly and time is of the essence.


Substitutes:
* cashews (raw, unsalted)
* almonds (raw, unsalted)
* mixed nuts (raw, unsalted)

Completed candy is worth the effort. Cost is comparable to pre-made, but your own effort is priceless.

Cinnamon Buns

Delicious, easy to make and freeze well too.

7 cups unbleached flour

3/4 cup white sugar

2 envelopes quick rising yeast (I use the jar & follow the label for substitution equivalent)

1 tsp salt

2 cups warm milk (heat up in a small saucepan to warm, not boiling)

1 1/4 cups butter, softened

5 eggs (or 1 carton/250mL Break-Free Liquid Eggs well shaken)

1 cup raisins (I use Thompson Seedless raisins)

Filling:

3 Tbsp. butter

3 Tbsp. ground cinnamon

Preheat oven: to 375 degrees

1. Mix flour with sugar, yeast and salt.

2. Blend in milk, butter and eggs using an electric mixer. Beat for 4 minutes.

3. Turn dough onto lightly floured surface.

4. Knead in raisins, adding as little flour as possible, for 3-5 minutes to make a sticky dough. Cover and let rest for 10 minutes.

5. Using very little flour, roll out dough into a large rectangle about 1/2" thick.

6. Brush with melted butter and dust lightly with cinnamon.

7. Gently roll the dough width wise into a thick, long cylinder.

8. Slice into even size pieces about 1"- 1 1/4" thick.

9. Arrange slices into well buttered baking dishes (I use a 9x13" + 8" square + 1 glass loaf dish to complete this recipe! The dishes all fit in the oven together and there is just enough room for all pieces to fit)

10. Bake for 35-40 minutes or until golden brown.

11. Cool in pan for about 15 minutes.

Topping Suggestions:

Icing:

* Lemon Icing:
2 cups icing sugar
1/4 cup lemon juice
1 Tbsp very soft butter

Stir icing sugar with lemon juice and butter until very smooth. Add up to 1 Tbsp more lemon juice if needed to make icing fluid enough to drizzle.

* Vanilla Icing:
2 cups icing sugar
2 tsp vanilla + water to equal 1/4 cup
1 Tbsp very soft butter

Stir icing sugar with vanilla-water mixture and butter until very smooth. Add more vanilla to taste or water to make icing more fluid for drizzling.

Alternative filling:
* omit butter and cinnamon; use canned cherry pie filling (or your favourite flavour). Smooth a thin layer of cherry pie filling and don't forget the cherries! You will not use the entire can for filling this recipe. After baking, drizzle with vanilla icing, this is a family favourite!

Buns freeze well, but don't ice them if putting them in the freezer if possible, just in case you want to heat them up the icing tastes better freshly made not heated up. (It usually just melts away anyhow!)

Shortbread Cookies

Super simple, fast and easy cookies! Great for freezing to have on hand for school lunches or when guests pop by!

1/2 cup icing sugar

1 cup butter

2 1/2 cups flour

Preheat oven: to 350 degrees

1. Mix ingredients together and knead until like pie crust dough.

2. Roll out & cut into desired shapes (or just with a glass or mug for circles)

3. Prick top of cookies with a fork.

4. Bake watching carefully for golden bottoms on the cookies. (this varies with size and thickness of cookies)

Freezer friendly. Children could help cut out shapes and put sprinkles on top prior to baking.

Pumpkin Bread

This is the best pumpkin bread I have ever tasted, I just can't imagine a better tasting and simple recipe!

1 1/2 cups sugar

1/2 cup shortening (I use Crisco in the blue box)

2 eggs

1/3 cup water

1 cup pumpkin (cooked or canned)

2 cups flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1 tsp. pumpkin pie spice

Preheat oven: to 350 degrees.

1. Cream shortening and sugar.

2. Beat in egg, water and pumpkin.

3. Sift dry ingredients together and stir into pumpkin mixture.

4. Pour into well greased loaf pan (I use parchment lined loaf pans instead).

5. Bake for 90 minutes (yes, 1 hour 30 minutes!)

Tastes great! This doesn't last long in our household.

Freezes very well.

Optional Additions:

* nuts (chopped walnuts or pecans)
* raisins (Thompson Seedless Raisins, soaked in boiling hot water for a few minutes will plump them up)

Pancakes

Why use a mix when homemade pancakes are this easy!

1 1/2 cups flour

1 1/2 cups milk

1/4 tsp. vanilla

3 Tbsp. sugar

1/2 tsp. salt

3 tsp. baking powder

1. Mix all ingredients together with a spoon.

2. Pour onto hot greased skillet or frying pan.

3. Flip pancakes when bubbles rise to the surface; pancakes only need to be flipped once.

Serve hot with:
Butter
Syrup
Jam
Peanut Butter
Chocolate Chips
Whipped Cream and canned pie filling
Pudding
Nuts
Fruit

Treats to add to your batter while mixing ingredients:
Chopped nuts
Chocolate chips
Raisins
Dried fruits
Diced apples

Family favourite: Milk chocolate chips and Reese peanut butter chips in the batter; it's like having your pancakes and a chocolate bar for breakfast!

Other notes:
Freezer friendly.
Use this batter to make waffles too!
Toaster friendly for reheating!

Mini Zippy Pizzas

Kids love to help in the kitchen, this recipe let's everyone in the family have their own creation for dinner! Time saver and cheaper than ordering pizza for delivery! Making memories in the kitchen is fun and simple with this recipe.

1 package (of 6) English Muffins (split open will make 12 pizzas)

1 can of pizza sauce

12 slices of mozzarella cheese or about 2 cups shredded cheese

Preheat oven: to 375 degrees

1. Split English muffins and place on a baking sheet.

2. Spoon sauce over each pizza.

3. Top with your favourite toppings!

4. Load up the cheese!

5. Bake for about 10 minutes until cheese melts.

Topping suggestions:

Meats:
Sliced pepperoni
Cooked bacon pieces
Cooked sausages
Cooked hot dogs
Bologna pieces
Cooked chicken pieces

Vegetables:
Chopped/Sliced:
Green peppers
Red peppers
Onions
Mushrooms
Pineapple
Cooked broccoli
Olives (green or black)

Crushed Garlic
Hot Pepper Rings
Jalapeno peppers


Herbs & Spices:
Fresh/dried sweet basil & oregano

Cost of this recipe is very reasonable when compared to ordering a pizza dinner from a restaurant or for delivery. Serve with a green salad and tall glass of milk to complete your balanced diet for this meal!

Tasty Tuna Melts

Tired of the same ol' lunch for the kids? Try these easy tummy pleasers! These are great as a snack on their own, for lunch with a bowl of tomato soup or a late night hunger-buster for growing teens!

3 English Muffins, split open (will equal 6 melts)

1 can of tuna, drained and mixed with mayonnaise or Miracle Whip dressing

3/4 cup shredded cheese (old cheese keeps the cheese flavour while baking) OR (processed slices cut in half diagonally)

Preheat oven: to 400 degrees

1. Place split English muffins on a baking sheet.

2. Spread a layer of tuna.

3. Top with shredded cheese (or triangle of processed cheese).

4. Bake until cheese melts.

Cheese will be hot, use caution when serving children.

Alternatives:

* Add hot pepper rings on top of tuna melt for a kick.
* Mix cheeses (mozzarella and cheddar)
* Add finely chopped onions, garlic or other tuna add-ins.

Easy Beef 'n Gravy

My best friend gave me this recipe many years ago, it is very easy, fast and flavourful. Can be served with rice, mashed or baked potatoes, noodles of any kind! Don't like mushrooms? The beef over takes the flavour of this dish and mushrooms go almost unnoticed!

1 lb fresh stew beef (can be pre-frozen)

2 cans cream of mushroom soup

salt and pepper to taste

1. Cut meat into bite sized pieces.

2. Pour mushroom soup into baking dish and stir to coat meat pieces.

3. Sprinkle with salt and pepper (optional)

4. Bake with a lid for about 30-40 minutes, until meat is tender.

Serve hot with your favourite potatoes, rice, noodles and a vegetable!

Alternatives:

* Cut up a steak for even more tender meat
* Try using other meats in place of beef (and vary the creamed soup to accompany it).

Optional Add-Ins:

* Chopped onions and garlic prior to baking
* Add 1 cup of your favourite frozen veggie prior to baking.

Sodium content:

* Canned soups are notorious for high salt contents. Try choosing low salt alternatives or make your own soups.

Lime Yogurt Dip

1/2 cup plain yogourt

1 Tbsp. honey

1 grated peel of one medium lime

Mix together and serve with fruit and cheese.

Suggestions:

* Cubed cheese
* Seedless grapes
* Strawberries
* Mandarin or Clementine oranges
* Pineapple chunks

Great with fruit kabobs! Serve for a snack, breakfast or brunch accompaniment or light dessert.

Super Simple Peanut Butter Cookies

This recipe is modified from the Kraft peanut butter jar; I think this is the best recipe for peanut butter cookies I have ever tasted! With no flour in the dough, you really taste the peanut butter.

1 cup peanut butter

1/2 cup white sugar

1 egg

Preheat oven: to 300 degrees.

1. Mix all ingredients together.

2. Roll into balls.

3. Flatten with a fork~ slightly.

4. Bake for 10 minutes.

Alternatives:
* Add in any mini candies (M&M's, Smarties, etc) that you'd like.
* Use crunchy or smooth peanut butter

Cookies freeze well.

Peanut Butter Balls

This is one of the most kid-friendly recipes I know of. No cooking involved so it's great for a day inside when it's too hot or rainy outside!

1 cup peanut butter (smooth or crunchy)

1 cup icing sugar

1 Tbsp. butter

1 cup Rice Krispies

1. Mix well: peanut butter, butter and icing sugar.

2. Add: Rice Krispies cereal.

3. Form into balls.

4. Dip balls into a thin mixture of icing sugar and water.

5. Roll in shredded coconut.

Enjoy!

Can be frozen.

Pudding Pops

Frozen treats are a great way to cool off in the summer but tend to be pricy, here's a great way to make a pudding mix fill the freezer and keep money in your pocket!

1 package instant pudding mix (any flavour you like!)

1. Prepare according to package directions.

2. Fill popsicle moulds.

3. Freeze.

4. Enjoy!

Alternatives:
* Layer two kinds of pudding in the moulds for a special treat!

Add one of the following to the pudding mixture while mixing:
* A small handful of mini- M&M's candies.
* A small handful of Smarties candies.
* A small handful of coloured sprinkles (works especially well for the vanilla pudding mix).
* A small handful of mini chocolate chips.

Cost per serving depends on what you add to the mixture, brand of pudding mix and milk you choose to use. For sure the cost is less than buying a prepackaged box of frozen pudding pops and you get to choose flavours and add-ins that you can't buy ready made! (I like the pistachio pudding frozen pops myself!)

Butter Tarts

A family classic dedicated to my grandfather who loves these!

1/2 cup Thompson Seedless Raisins

3 Tbsp. butter (soft)

1/2 cup brown sugar

1/2 cup corn syrup

1/8 tsp. salt

1 egg, beaten

1 tsp. vanilla

1 tsp. lemon juice

Preheat oven: to 375 degrees

1. Boil water (about one cup) remove from heat and add raisins.

2. Beat butter, sugar, syrup and salt. Beat in egg, vanilla and lemon juice.

3. Drain raisins and mix into batter. *(use a colander/sieve and make sure you drain all the water away).

4. Fill tart shells 2/3 full.

5. Bake for 20 minutes.

Cool before eating.

Pie Crust

Makes one double or 2 single crusts.

2 cups sifted all-purpose flour

3/4 tsp. salt

4 Tsp. ice water

3/4 cup Crisco shortening (I use the Crisco in the blue box)

1. Combine flour & salt. Cut in room temperature shortening until mixture is uniform and resembles large peas. Don't over work your dough, it will become a tough crust.

2. Sprinkle with ice water. Mix lightly, add just enough water to form dough into a firm ball (dough should not be sticky).

3. Divide dough into 2 balls.

4. Roll dough on floured surface.

5. Transfer to pie plate.

Baking:
Double crust pies:
Prick top crust bake at 425 degrees for 40-50 minutes or as directed by recipe.

Single crust pies:
Bake shell if making lemon or cream pies~ prick the dough.
If making pumpkin, custard or quiche~ do not prick the dough.
Bake 425 degrees for 12-15 minutes.

Dough or prepared pastry may be frozen.

Tips:
* Overworking your dough will make the end result a tough dough.
* Too much water will toughen your dough.
* Use fresh ingredients for a flavourful pie
* Homemade pie crusts are easy, fast and freezer friendly alternatives to store purchased-ready made crusts.
* Cut dough into circles for tart shells
* Freeze your crusts on aluminum pie plates seperated by waxed paper for a crust anytime!
* Double the recipe and freeze half makes your baking time less for next time!

Old Fashioned Banana Cream Pie

I like to barter and trade, it's what makes me~ ME! Last summer I needed a starter on my car replaced and not having a lot of money to give a mechanic I offered to bake anything in exchange for the installation of the part. In exchange for the part being installed (I bought it at a wrecker), I was asked to bake a Banana Cream Pie. I made an extra pie so that my family could try the pie recipe too, it was great!

1 baked 9" pie shell

3 cups whole milk (homogenized milk)

3/4 cup white sugar

1/3 cup all-purpose flour

1/4 tsp. salt

3 egg yolks, slightly beaten

2 Tbsp. butter

1 tsp. vanilla

3 bananas

1. In a large sauce pan, scald the milk.

2. In another saucepan, combine the sugar, flour and salt.

3. Gradually stir in the scalded milk.

4. Over medium heat, stirring constantly, cook until thickened.

5. Cover and stir occassionally, cook for 2 minutes longer.

6. In a small bowl, have the 3 egg yolks slightly beaten ready. Stir in a SMALL amount of the hot mixture into the egg yolks.

7. Mix thoroughly, then add the egg mixture TO the scalded milk mixture.

8. Cook 1 minute longer.

9. Remove from heat, blend in butter and vanilla.

10. Let stand to lukewarm.

11. Slice bananas and scatter into the baked pie shell.

12. Pour warm (not hot) mixture over bananas.

13. Cool and serve (or make meringue if you like).

Alternatives:
* Make meringue for pie top.
* Add 1 cup coconut while milk is being heated (OMIT BANANAS) for Coconut Cream Pie.
* Add NO bananas, no coconut for a Vanilla Cream Pie.

Caramel Popcorn

I found this recipe on the Internet some time ago and was amazed at the taste! The caramel is so creamy and the batch actually makes more than what I would use on the popcorn called for in the recipe. I don't like the caramel so thick that it becomes over sweet.

1 cup light corn syrup

1 can sweetened condensed milk

2 cups light brown sugar, packed

1 stick (4oz) butter (or margarine) (One stick = 1/4 lb of butter = 1/2 cup butter)

3 quarts popcorn (popped)

1. Bring to boil (in pot on stove NOT in the microwave): Syrup, sugar, butter.

2. Add: Milk

3. Stir constantly, watching not to burn.

4. Pour over popcorn.

Left over caramel can be refridgerated and reheated for another batch of popcorn. (It's so delicious just on a spoon you'll have to resist eating the caramel right from the fridge, LOL).

Wacky Cake

By far one of the easiest cakes to make, prepared in the same dish which you bake it in so clean up is simple too! This wacky cake is very moist and delicious a great treat warm or cooled and frosted.

1 1/2 cups flour

4 Tbsp. cocoa

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup white sugar

1 1/2 tsp. vanilla

1 Tbsp. vinegar

5 Tbsp. salad oil

1 cup warm water

Preheat oven: to 325 degrees

1. Sift dry ingredients into ungreased 8" square pan.

2. Make 3 holes equally spaced in the mixture.

3. Pour vanilla, vinegar and salad oil into holes; one in each.

4. Pour warm water over the entire top and stir well.

5. Bake for 45-50 minutes.

Cool and frost or serve warm with ice cream.

Banana Bread

This family favourite is easy and very tasty. Freezes well (great to make on rainy days for when you have to be inside and save some for a picnic on a sunny day!)

Preheat oven to 350 degrees.

1 1/4 to 1 1/2 cups mashed banana

1 3/4 cup flour

2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1/3 cup shortening (I used the Crisco in a blue box)

2/3 cup sugar (I don't use the sugar. I substitute 1 Tablespoon of honey per loaf being made)

2 eggs (or egg substitute)

1/2 cup chopped pitted dates (I use Thompson Seedless Raisins instead of the dates).

1. Cream sugar (or honey) and shortening.

2. Add bananas and eggs.

3. Sift dry ingredients into the mixture.

4. Add dates (or raisins).

5. Stir.

6. Pour into greased (I use parchment instead of greasing the pans).

7. Bake for about 1 hour.

Signs of done: prick the center with a sharp knife and remove quickly~ no batter on the knife means it's done. The loaf should sound 'hollow' when tapped on the top (batter in the dough is dense and won't give you the same hollow sound). If the bread centre is not done, but the upper crust is baking too fast~ use some aluminum foil to lightly cover over the loafs which they finish baking.

Bread freezes very well. Batch is best made in no larger than a triple batch at a time (it gets heavy and hard to stir when it's more than 3 loaves).

Try the banana bread toasted!

Add other dried fruits (apricots, cranberries, etc.) for a new twist on an old favourite.

Serve warm with butter.

TIP: Banana's which are turning brown/black really quickly can be frozen for this recipe. To make it easier on your hands (instead of handling frozen or thawed mushy bananas); freeze your mashed bananas in baggies which are pre measured for the appropriate quantity per recipe.

TIP: Mash the banana's with a potato masher or fork. Leave a few chunks of banana to add flavour to your bread.

TIP: Using honey (I use 1 Tablespoon per loaf (2-3 Tbsp for a triple batch!) so that we reduce refined sugar in our diet and to taste the banana bread flavour more than "sugar" in the finished bread).

TRIPLE BATCH MEASUREMENTS: Banana Bread

This family favourite is easy and very tasty. Freezes well (great to make on rainy days for when you have to be inside and save some for a picnic on a sunny day!)

TRIPLE BATCH...make more in about the same amount of time and with only getting the baking done once! (one mess, triple the amount!)

Preheat oven to 350 degrees.

4 1/2 cups mashed banana

5 1/4 cup flour

6 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

1 cup shortening (I used the Crisco in a blue box)

1 Tbsp honey (per loaf if you like, but I sometimes use 1 Tbsp for 3 loaves!!)

6 eggs (or egg substitute)

3/4 cup chopped pitted dates (I use Thompson Seedless Raisins instead of the dates).

1. Cream sugar (or honey) and shortening.

2. Add bananas and eggs.

3. Sift dry ingredients into the mixture.

4. Add dates (or raisins).

5. Stir.

6. Pour into greased (I use parchment instead of greasing the pans).

7. Bake for about 1 hour.

Signs of done: prick the center with a sharp knife and remove quickly~ no batter on the knife means it's done. The loaf should sound 'hollow' when tapped on the top (batter in the dough is dense and won't give you the same hollow sound). If the bread centre is not done, but the upper crust is baking too fast~ use some aluminum foil to lightly cover over the loafs which they finish baking.

Bread freezes very well. Batch is best made in no larger than a triple batch at a time (it gets heavy and hard to stir when it's more than 3 loaves).

Tea Biscuits

These Tea Biscuits are so easy to make, take few ingredients and depending on cost of ingredients (additions of fruits, sale prices, size you make them, etc) work out to roughly 10 cents per biscuit.

I usually make about 10 batches at a time (one customers' order every month!) but for our family, I double the recipe and have them in an airtight baggie or in the freezer.

The biscuits freeze well and can be reheated in the microwave or toaster oven if you wish.

Ingredients: (this is a single batch = 1 Dozen biscuits)

2 cups flour (white, unbleached, whole wheat, combination of any of these as you like)
4 tsp. baking powder
1 tsp. salt
1/4 cup shortening (I use Crisco in the blue box)
1 cup milk (1%, 2%, etc)

Preheat oven to 450 degrees.

1. Mix dry ingredients together.

2. Cut in shortening until consistency of coarse corn meal. (I don't cut it in, I use my hands because I make so many biscuits at once it's faster)

3. Add milk.

4. Mix until dough comes away from sides of bowl freely. (I do this with my hands too)

5. Turn dough out onto clean lightly floured counter or table and knead lightly for a few minutes.

6. Roll or pat (I roll out with a rolling pin) to about 1/2" thickness.

7. Cut into biscuits with cookie or biscuit cutter, I use the top of a glass or mug.

8. Place biscuits on an UNGREASED baking sheet. (they can be fairly close together because they rise up more than they spread out and they don't stick together if they touch).

9. Bake for about 12 minutes. Signs of completed baking: golden brown bottoms, hollow sound when tapped on top, no doughy middle, kitchen smells like biscuits!

10. Enjoy with your favourite toppings or dishes.


Toppings: Butter, jam, jelly, preserves, cheese...

Great with: Soup, stew, chili, as a base for strawberry shortcake...


Strawberry shortcake:
Use a plain biscuit and fruit for a personal sized strawberry shortcake delight!
Slice open your biscuit, lay the bottom of the biscuit in a bowl or on a plate. Add a small scoop of strawberries (or any fresh fruit) top with remaining biscuit, another scoop of fruit and a dollop of whipped cream, vanilla ice cream or vanilla yogourt.

Great as a dessert, snack or even breakfast!

Variations:

Bogged Down Cranberry Biscuits!
Add a small handful (about 1/3 cup) of dried sweetened cranberries (flavoured ones work well too- my personal favourite is Cranberries with Raspberry flavour).

Cravin' Raisins Biscuits! (my top selling biscuit)
Add a small handful (about 1/3 cup) Thompson Seedless Raisins and cinnamon to suit your personal taste.

Seriously Cinnamon Raisin Biscuits! (dedicated to my friend's mother who loves anything Cinnamon)
Cinnamon oil, found at the Bulk Barn, about $2-3 a small bottle, (this is a natural and artificial oil mix in a tiny bottle). Place 1/3 cup raisins in a measuring cup, add a FEW drops of oil. Stir and mix into your biscuit dough. This oil is very flavourful and a few drops goes a long way. When the biscuits baked and a few raisins were left on the tray, my friend's mother gathered them and ate them... let's just say they had some seriously cinnamon kick to them! Kneed the raisins into the dough.

Ham 'n Cheese Biscuits! (my other best selling biscuit)
Black Forest Ham slice, fresh from the deli about 1/4" thick. Old cheese (this is important for flavour when baking because milder flavoured cheeses don't tend to hold their flavour in the end product as well).
Cube the ham slice into tiny pieces (I use 1 slice of ham for a triple batch to give you an idea how far one slice goes).
Shred the cheese (you want about 1/3 of a cup).
Add the ham and cheese to your biscuits while you are kneading the dough.

Say Cheese Please!
Add about 1/3 cup of old cheese to your biscuits while kneading your dough. Optional: sprinkle a bit more cheese on top of biscuits when they are cut out on the baking sheet.

Garlic 'n Cheese Biscuits
Add about 1/3 cup of old cheese and garlic to suit your taste. Garlic powder or fresh pressed garlic are great options as well as prepared garlic from a jar. Garlic salt is not recommended. Optional garnish: Add a bit of fresh or dried parsley (this is also a great indicator if you make both the cheese and garlic 'n cheese biscuits).

Rosemary Biscuits
My favourite herb, Rosemary. Add some fresh or dried Rosemary to your biscuits (great alongside a leftover turkey soup!) Add according to your taste.

Basil~Oregano Biscuits
Great with a tomato based soup! Add fresh or dried sweet basil and oregano to suit your taste.


Biscuits are fast, easy, inexpensive and children like the easy handheld size. Fun biscuit cutters could be used to add more variety. Great for picnics, snacks, sandwiches, with a main course or on their own. Versitle and freezer friendly.