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    78 Recipes

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    78 Reviews |  By Gerry

    While this recipe is good any time it is the first one requested when the fall apples ripen. It was passed to me by a family member. The recipe calls for an 8x8 deep baking pan. Family member uses a corning ware casserole dish for the baking which makes for a lovely dessert. I often bake it in a pie plate and when cool slice and serve as you would pie. Using white sugar in the crumb crust has it so tasting like pastry. Quick and easy to make. NOTE - recently found this recipe from an old family cookbook is called aunties 'Old Fashioned Crumb Cake' and calls for baking in a 425 oven for 40 to 50 minutes or until brown and crisp. Just made it and found baked at the higher temperature it very like an apple crisp - an absolutely delicious version of Almost Apple Pie and another great apple dessert to serve family and friends. Ovens vary - I used a slightly lower oven temp.

    Recipe #99570

    17 Reviews |  By Gerry

    Found this in one of our local Church cookbooks making for potatoes that are a touch different - and always an empty bowl! The recipe calls for 'old' potatoes - I find for most part I never have old potatoes - if I do not have large potatoes I eyeball an equivalent. Weighing - 11/2 pounds of potatoes takes about five what I call regular sized potatoes. Serving size is a quesstimate as it depends what you are serving and how big the helping!

    Recipe #307835

    7 Reviews |  By Gerry

    This elegant looking fruit torte is one of the recipes that a family member brought back after a stay in Germany, where strawberry season sees these cakes in all the bakeries and cafes. Thanks to her grandmother we enjoy this marvellous dessert that never fails to please. In the off season I drain canned peaches and arrange the slices making for a impressive looking dessert when fresh strawberries are not available. The original recipe calls for a package of Oetker glaze which I am not finding this past while - any of the clear fruit glaze mixes will work.

    Recipe #301337

    These are an old fashioned tart like baked 'cup' with a delightful nut filling and a touch of jam on the bottom. An old favorite that I haven't made for some time - memory fails as to how many tart cups it makes so at this time the servings a guesstimate. . (will be making them soon and come back to add just how many tarts I get) Not having a cook to question for this recipe I use three beaten egg whites for my filling.

    Recipe #308002

    9 Reviews |  By Gerry

    This a one of my more recent recipes, one which was passed along from a family member. I have to tell you he so knows how to choose fantastic tasting desserts and this one is fantastic. Well worth the splurge for all those special occasions, or when you want to make something extra special! Yes, we love this one!

    Recipe #187708

    10 Reviews |  By Gerry

    This is not only quick and easy but great tasting as well. Had I not tasted this delicious grilled chicken I likely would never have chosen to make a barbecue sauce that had horseradish as one of the ingredients, but having tasted it I just had to have the recipe. Good friends share!

    Recipe #180830

    9 Reviews |  By Gerry

    Quick, easy and makes for a great basting sauce when wanting something a touch different when grilling. Amazing how something so easily made makes for a crowd pleaser. I usually triple the recipe and when wanting a little spice I add some dried crushed chili peppers.

    Recipe #305766

    A great way to enjoy that taste of home grown vine ripened tomatoes all year long! This recipe was clipped from 'The Western Producer' recipe page written weekly by a Home Economist who went on to author one of my favorite prairie cookbooks. I have used this recipe for years - and years! The only change I have made is for acidity levels ... I add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid per quart. One 48 ounce can of tomato juice will do about seven quarts. You may use your home made tomato juice. NOTE For those new to canning or as a general refresher please read one of the many excellent canning cookbooks or go on line to become familiar with the canning procedures. I see new guidelines as to processing times - which vary from 40 minutes to one hour and 25 minutes for tomatoes - do check for the recommends in your area. Do remember there are no short cuts when it comes to cleanliness - I have always assured the utensils as well as the jars are sterilized - clean the sinks and work area and have good supply of clean dish cloths on hand. Never use non - reactive containers ( use stainless steel unchipped enamel/ porcelain - be sure all your bowls and containers are food grade)

    Recipe #180118

    5 Reviews |  By Gerry

    An old family favorite that is delicious and irresistible. This old fashioned recipe is one that is always requested to be on the Christmas goodie tray. A great hit at the potlucks.

    Recipe #102475

    2 Reviews |  By Gerry

    Another family favorite from my mom's recipe collection. Has that lovely old fashioned taste that never fails to please. Moist and wonderful, makes for no leftovers at teas, coffee hour and bake sales. Great with or without the home made icing. The icing makes for over the top.

    Recipe #300926

    13 Reviews |  By Gerry

    This recipe was passed along many years back and has been the recipe I have used for carrot loaves ever since. By adding an additional cup of mixed glaced fruit it makes for a special holiday loaf come Christmas. If adding the additional fruit you may need to add approximately ten to fifteen minutes to the baking time. Icing with your favorite cream cheese icing adds to this delicious loaf. I also use this recipe to make Christmas Muffins - using holiday muffin cup liners. Before baking I press a cherry in the centre and make petals by using 5 blanched almonds (pointy end to cherry) Makes for great presentation. Served in a footed server with the glass dome lid has you getting raves before they take their first bite!

    Recipe #188927

    3 Reviews |  By Gerry

    We enjoy little dishes of dipping sauce when we serve Chinese food. This is excellent when serving dry ribs or crispy fried chicken balls and such. This recipe was passed along from a family member and is requested any time we have the ribs and chicken. I always double this recipe.

    Recipe #87803

    1 Reviews |  By Gerry

    This Canadian Living recipe perfect for those occasions when a spectacular dessert is called for. Makes for an awesome dessert. Good any time but a perfect dessert for that holiday meal. I was absolutely intimidated the first time making - don't be - for most part it is one of those marvellous make aheads requiring only a quick assembly, the meringue to be made and a few minutes under the broiler. Served with that wonderful fudge sauce which just takes minutes to reheat, you have yourself one terrific dessert to be serving family and friends. I rather suspect you could use a Brownie mix if pressed for time.

    Recipe #146618

    13 Reviews |  By Gerry

    A great coffee cake that tastes as good as it looks. This cake has been a real crowd pleaser at our Sunday morning coffee hour. There are no leftovers when serving this one. I got this recipe from a friend who not only has great recipes but shares them!

    Recipe #89591

    8 Reviews |  By Gerry

    A casserole recipe that has become a favorite at our house. It's an excellent make and take - makes for an empty pan and recipe requests.Recipe has made it's way into a number of our local fund raiser cookbooks thanks to the sharing of a local teacher extrordinaire who is also an awesome cook!

    Recipe #338193

    5 Reviews |  By Gerry

    This chocolate roll is a delicious addition to the dainty tray. There are no leftovers! Always nice to have a dainty that tastes as good as it looks.

    Recipe #87588

    19 Reviews |  By Gerry

    My first bowl of Clam Chowder in a quaint little restaurant in San Francisco had me knowing I loved this wonderful chowder. While we have enjoyed a good many recipes since, this one has become not only our favorite but a given for our evening meal on Christmas Eve 'our family tradition in the making' We often add an extra can of clams. The original recipe calls for an optional 1/2 teaspoon Curry Powder which we have yet to give a try. Serving size - a guesstimate!

    Recipe #200435

    An old fashioned recipe that is often seen on the serving tray in our area. A delightful cookie that adds variety to the cookie jar.The serving depends on cookie size - dainty cookies make for larger yield.

    Recipe #307937

    1 Reviews |  By Gerry

    An old fashioned refrigerator cookie that adds variety to the cookie jar. Another I haven't made for awhile making serving size a guestimate.

    Recipe #307947

    1 Reviews |  By Gerry

    We like using a variety of dressings when baking fish - this is one of our favorites. Choose your fish - make the dressing - stuff - bake and enjoy. We usually use salmon.

    Recipe #338283

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