Archive for March, 2012

The combination of sweet and salty make these a favourite.

Serve them with drinks, soup, salad, ice cream or cake to give them a crunchy addition or pack them up prettily for gifts.

  • 3 tablespoons pure maple syrup
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon fine sea salt
  • Pinch each cayenne and cinnamon
  • 2 cups of no salt whole nuts – pecans, almonds, walnuts etc
  1. In a bowl, mix together maple syrup, sugar, salt, cayenne and cinnamon. Add nuts and stir well to coat evenly.
  2. Spread over parchment paper-lined baking sheet and bake in 325 degree F oven (160 degree C) for 8 minutes.  Stir the nuts to make sure they are not sticking to each other and bake for up to 10 minutes more or until golden.  Let cool completely.  Break apart any nuts that are stuck together.

Storage: Store in airtight container for up to 1 week


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Wacky Cake

This 1950’s snack cake has no eggs and is made all in one pan. If you prefer a more pudding like texture do not completely mix the batter and remove it from the oven a few minutes before the given timing.

1 1/2 cups flour (unsifted)
1 cup white sugar
3 tablespoons cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

  1. Sift above into an 8″ square ungreased cake pan
  2. Stir to mix
  3. Make 3 holes
  4.  In the first hole put 1 tablespoon vinegar
  5. Next hole put 5 tablespoons melted shortening
  6. Last hole 1 teaspoon vanilla
  7. Pour over all 1 cup fairly warm water
  8. Stir to moisten if you want pudding cake and stir to mix thoroughly if you want cake
  9. Bake in 350 degree F oven for 30 – 40 minutes

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These individual breakfast pies can be made ahead of time and microwaved to reheat as needed. They make great finger food for the little ones. This recipe is always a huge hit.

3/4 lb. ground pork sausage
1/8 cup minced onion
1/8 cup minced green bell pepper
3 eggs, beaten
3 tablespoons milk
1/2 cup shredded colby-Monterey Jack cheese or cheddar
2 (12 oz.) can refrigerated biscuit dough

  1. Preheat oven to 400 degrees F (200 degrees C). Spray or grease a 12 cup muffin tin with oil.
  2. In a large, deep skillet over medium-high heat, combine sausage, onion, and green bell pepper. Cook until sausage is evenly browned. Drain, crumble, and set aside.
  3. Separate both lots of dough, dust slightly with some flour and roll very gently to flatten. Cut each portion (1 per can) into 6 squares so that you have 12 to line each cup – sides and bottoms of the muffin tin.
  4. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk and divide between the cups. Sprinkle tops with shredded cheese.
  5. Bake in the preheated oven for 18 to 20 minutes or until filling is set.

Yield: 12 servings

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