We are pleased to pass along “Recipes to Remember” from our clients, volunteers and staff. Each of us has a recipe that we remember a special person in our lives making and we continue to create the recipes to people that are special to us!
During this busy holiday season we hope you will try one of our family recipes and that they help you take time to appreciate all of the special people in your life.
Short Bread Cookies – Les, Client (Mother-in-law’s Recipe)
This recipe is Les’s Mother-in-law’s recipe. Les and his wife have made these cookies for may years for friends and family. Our PEP clients were fortunate enough to have a chance to taste these wonderful treats. They were delicious!!
1 Cup soft Butter
½ Cup icing sugar
¼ cup cornstarch
1 ½ cup flour
Preheat oven to 375 degrees for 12-15 minutes
Beat butter until fluffy then add icing sugar, cornstarch and flour.
Beat on low for 1 min. and then on high for 3 min.
Line cookie sheets with parchment paper.
Put through a cookie press or roll into small balls and press down with a fork.
Decorate as you like.
Batchelor Buttons – Mary, Volunteer
This recipe was handed down from my sister and she had gotten it from a very good friend. Not exactly sure where it had started but I know it is a very old recipe. Probably a good stand by. This recipe is my grandchildren’s favourite. I make these cookies all year round but it would not be Christmas cookies without them in the box.
3/4 cup shortening
1 1/3 cup brown sugar
Cream theses two ingredients together
2 well beaten eggs
1 teaspoon vanilla
Beat four ingredients together
In a another bowl sift together
1 teaspoon soda ( I use about half)
1 teaspoon baking soda
1/4 teaspoon salt
2 cups all-purpose flour
Blend all ingredients together.
Drop by teaspoonful onto cookie sheet. I form small balls and place on cookie sheet.
Bake at 350 degrees until done.
When finished baking, cookies are still warm, put two cookies together with apple jelly.
Honey Health Balls – Maureen, Client
This recipe is quite old, as a matter of fact many years old (perhaps 30 +). I always liked to participate in taking all types of courses. One of them was a trapping course taken on the outskirts of Perth. I was the only woman who took this course. We were taught to make Honey Health Balls before we went into the woods. In case we got lost and had no food, these nutritious Honey Health Balls could possibly keep us alive long enough to be rescued.
1/2 cup liquid honey, 1/2 cup smooth peanut butter, 1 cup powered milk (dry), and 1 cup uncooked rolled oats.
Mix Well. Make into small balls and roll in graham wafer crumbs. Makes 2 to 3 dozen. Freezes well.
Chicken Pot Pie Chowder – Pat, Client
1 tbsp butter
1 cup chopped onion
1 cup diced celery
1 tsp minced garlic
2 1/2 cups reduced sodium chicken broth
2 cups peeled, cubed potatoes
1 1/2 dried thyme
1/2 tsp poultry seasoning
1/2 tsp seasalt
1/4 tsp freshly ground pepper
1 can (14 oz) cream-style corn
1 cup frozen peas & carrots
2 cups chopped cooked chicken breast
1 cup half&half (10%) cream
1 tbsp cornstarch
1 to 2 tbsp minced fresh parsley
1. In a large soup pot, melt butter over medium heat. Add onions, celery and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
2. Add broth, potatoes, thyme, poultry seasoning, salt&pepper. Bring to a boil, then reduce heat to low and simmer, covered for 10 minutes.
3. Add cream-style corn and peas & carrots. Simmer 5 more minutes. Stir in chopped chicken and mix well.
4. In a measuring cup, whisk together cream & cornstarch until smooth with no lumps. Add to chicken mixture in pot.
5. Increase heat so chowder comes to a gentle simmer and begins to thicken. Stir often. Add parsley and serve hot.
Makes about 10 cups/1.5 L
(Another plus…a one pot meal)
Butter Tarts – Pauline, Staff
This recipe was my mother-in-laws. She passed away last spring and it makes me happy to share them with family and friends. They are easy to make and I have been asked for the recipe many times. Who doesn’t like a butter tart?
1 cup brown sugar, 2 heaping tbsp. of margarine (melted), 1 egg, sprinkle of salt, 1 tsp vanilla, 2 tbsp. corn syrup, 3 tbsp milk and 12 uncooked tart shells. I buy the pre-made tart shells but if you would like to make your own that is fine. I’m sure my mother-in-law did!
Beat egg in a separate cup. Mix egg with the brown sugar and melted butter. Sprinkle salt. Add the rest of the ingredients.
Pour into pie shells and cook at 350 degrees for 15 min. Bottom of tart shell should be cooked. – Enjoy!
Pauline – Staff
Date Squares – Mary, Volunteer
This cook book was given to me in the centennial year of 1967 for Christmas by my mom before I was married and I could not figure out why she would give me a cook book that I would probably never use. Well needless to say I have used this book for many a year and the binding is off and the pages are stained but the book is still used very often and the date square recipe is a stand by and has been enjoyed by many over the years.
1/2 cup butter or margerine
1/2 cup shortening
1 cup brown sugar
1 3/4 cup flour
1/2 teaspoon soda
1 teaspoon salt
1 1/2 cups uncooked rolled oats
Put filling between two layers of this and pat down.
Bake at 400 degrees for about 30 min.
Cook 2 cups chopped dates with 1/2 cup brown sugar and 1 cup water until thick.
Add vanilla or lemon juice or orange juice. Just a little and stir into date filling.
This recipe was taken from an Ottawa Area Women Institute Cookbook. Centennial Cook Book 1867/1967 Confederation
submitted by Mrs. O. Parks
Easy Pecan Pie – Connie, Client
This recipe is a favourite of mine. I enjoy making it and sharing it with family.
1 unbaked pie crust
1 cup corn syrup
3/4 cup pecans
1/3 cup melted butter
3 eggs (slightly eaten)
1/2 tsp vanilla
Melt butter, add brown sugar, then eggs, corn syrup, vanilla and pecans. Pour into crust. Bake at 350 degrees for 45 minutes until centre is almost set. Watch carefully so as not to overcook.
Pressure Canned “Baked” Beans – Kathy, Client’s wife
Makes 4 litres (quarts) of “baked beans”
3 Cups white beans
6 slices of bacon (optional)
1 sweet onion (chopped)
28 oz can tomatoes (diced or crushed)
1 tsp coarse salt
500 ml (2 cup) chili sauce
1 cup maple syrup
1 tsp prepared mustard
8×500 ml Mason Jars
1. Soak beans overnight.
2. Drain and rinse well.
3. Place beans in pressure cooker. Cover with water. Allow pressure cooker to come up to pressure (15 lbs). Shut off and allow beans to cook as the pressure cooker cools.
4. Drain beans. Place in a large pot. Add the remaining ingredients.
5. Bring to a simmer, stirring as needed.
6. Pour into mason jars. (8 x 500 ml).
7. Pressure can at 15 lbs for 25 minutes.