Thank you to all of our readers who shared their favourite family recipes. We received many wonderful recipes, family stories and food memories.
From all of the recipes, Nadia Yakielashek’s apple slice was drawn to receive our Saskatchewan-made products hamper. Yakielashek is from Dauphin, Man.
Nadia’s apple slice
Tastes just like apple pie, so delicious. The recipe makes one 9 x 13 pan and one 8 x 8 pan. Use fresh or frozen apples.
- 3 c. flour 750 mL
- 1/2 tsp. salt 2 mL
- 3 tsp. baking powder 15 mL
- 1/2 c. Crisco 125 mL
- 1/2 c. margarine 125 mL
- 2 eggs
- 1/2 c. milk 125 mL
Filling for 9 x 13 inch pan:
- 8 c. apples, sliced 2 L
- 1 c. sugar 250 mL
- 3 tsp. minute tapioca 15 mL
- 1/2 tsp. cinnamon 2 mL
- 1/2 tsp. nutmeg 2 mL
Filling for 8 x 8 inch pan:
- 4 c. apples, sliced 1 L
- 1/2 c. sugar 125 mL
- 1 1/2 tsp. minute tapioca 7 mL
- 1/4 tsp. cinnamon 1 mL
- 1/4 tsp. nutmeg 1 mL
- 1/2 c. margarine 125 mL
- 1/2 c. white sugar 125 mL
- 2 tsp. milk 10 mL
- 1 pkg. vanilla sugar (Oetker)
- 1 tsp. vanilla extract 5 mL
- 1 c. sliced almonds 250 mL
Combine the flour, salt and baking powder, add Crisco and margarine and cut into the flour mixture using a pastry blender or pulse in a food processor to form a fine crumb mixture.
Break the eggs into a one cup measure, add enough milk to make one cup of liquid. Gently mix egg and milk with a fork.
Add liquid to flour mixture, gently mixing with a fork.
Divide dough into three balls.
Roll one ball of dough out on a floured surface to fit the bottom of a nine x 13 inch pan. Place the pan on top of the dough and roughly cut the dough to fit the pan.
Gently lift the dough into the pan and smooth to fit.
Gather the leftover dough to add to the other balls. Take a second ball and divide into two balls, roll one to fit the eight x eight inch pan and fit into the bottom of that pan.
Prepare fillings for each pan by gently tossing the sugar, tapioca and spices with the apples, and spoon onto the bottom crust.
Roll out top crusts for each pan using the remaining dough. Cut crusts to fit the pans.
Combine margarine, sugar, milk and vanilla sugar in a pan and boil for two minutes. Stir in almonds and vanilla extract, if using. Quickly divide and spread onto top crust of each pan.
Bake at 350 F (180 C) for 45 minutes; turn oven down to 325 F (160 C) and bake another 15 minutes.
Serve warm or cold, freezes well.
The following are a selection of recipes our readers shared, others will also be included in future articles.
Baba’s honey cookies
Yields five to six dozen cookies.
Naden Hewko of Macklin, Sask., submitted this simple, soft, tasty cookie recipe that came from her mother’s little black book. Her mother emigrated from Ukraine to Canada in 1929.
Hewko said cookies were really not part of her mother’s cooking but once she had children she obtained this recipe from a friend and wrote it in her little book using Ukrainian letters and English words. Hewko still has and treasures the little black book of recipes and notations.
Hewko also mentioned that as kids she and her siblings loved coming home from school and having a cookie before starting the chores.
- 1 c. brown sugar, lightly packed 250 mL
- 3/4 c. butter 175 mL
- 1 egg beaten
- 1 tsp. vanilla 5 mL
- 1 tsp. baking soda 5 mL
- 1 tbsp. warm water 15 mL
- 1 c. honey, melted 250 mL
- 3 c. flour 750 mL
Cream sugar and butter, add egg and vanilla. In a small dish dissolve the baking soda in the warm water.
Add the baking soda mixture and honey to the batter, beat all together well.
Add flour, one cup at a time, mixing well to make a soft dough.
If dough seems too soft, add a bit more flour.
Flour hands well and roll dough into small balls, place on greased cookie sheet about two inches apart. These cookies do spread a bit.
Bake at 350 F (180 C) 10 to 12 minutes, until lightly browned.
Cool one to two minutes and then remove from pan.
Note: Hewko adds nuts when the flour is mixed in. She noted that her mother could not afford nuts for baking.
These cookies keep well in a container with a tight-fitting lid.
Raspberry-saskatoon custard kuchen
Yields 10 to 12 servings.
Kathy Williams of Imperial, Sask., adapted the following recipe from a Taste of Home magazine. She said it is one of her family’s favourite desserts, especially when raspberries and saskatoons are in season. Frozen berries work fine too. She calls it her “go-to” dessert for company because it goes together quickly, looks impressive and has never failed her.
- 1 1/2 c. all-purpose flour, divided 375 mL
- 1/2 c. cold butter or margarine 125 mL
- 2 tbsp. whipping cream 30 mL
- 1/2 c. sugar 125 mL
- 3 c. fresh or frozen raspberries/saskatoons 750 mL
- 1 c. sugar 250 mL
- 2 tbsp. all-purpose flour 30 mL
- 4 eggs, beaten
- 2 c. whipping cream 500 mL
- 2 tsp. vanilla extract 5 mL
In a bowl, cut the butter into one cup of the flour, until the mixture resembles coarse crumbs. Stir in cream, pat into a greased 13 x nine inch baking pan.
Combine sugar and remaining 1/2 cup flour and sprinkle evenly over crust. Arrange raspberries and saskatoons over crust.
For topping, whisk together sugar and flour, add eggs, cream and vanilla, whisk until smooth and pour carefully over berries.
Bake at 350 F (180 C) for 45 to 50 minutes until topping is lightly browned and set in the middle.
Serve warm or chilled. Store in the refrigerator.
Chicken cordon bleu
Wanda Lepp of Rosemary, Alta., stated that this is her all-time favourite recipe. Serves four to six.
- 2 whole chicken breasts
- 4 slices of ham
- 4 slices of Swiss cheese
- 1/2 c. butter 125 mL
- 1 egg
- 1 c. dry bread crumbs 250 mL
- 1/4 c. vegetable oil 60 mL
- 1 can mushroom soup 284 mL
- 1/2 c. sour cream 125 mL
- 1/4 c. dry white wine 60 mL
Debone chicken, wash and pat dry. Cut the breast in half and pound with a mallet to flatten. On each breast, piece place a ham slice, a cheese slice and one tablespoon butter. Roll up and secure with a metal skewer.
Beat eggs. Place crumbs in a bowl, dip chicken in eggs then in crumbs, completely coating all sides. Chill two hours.
Heat the rest of butter and oil over medium heat, add chicken and brown on all sides. Place in casserole dish. Pour off oil from pan, add soup, sour cream and wine. Heat but don’t boil. Pour over chicken and cook in 350 F (180 C) oven for 45 minutes, reduce oven to 300 F (150 C) and cook for an additional 30 minutes. Cook to internal temperature of 165 F (74 C) Turn once or twice to coat in sauce.
The sauce is great on baked potatoes.
Note: deboned breasts could be split horizontally to make thinner pieces that are easier to roll. This would double the amount of ham and cheese needed. To make ahead prepare the rolls, brown, add sauce and then refrigerate for up to 24 hours, cooked just before serving.
Seasoned potato wedges
Makes about 45 wedges. Marilyn Wirsche of Hodgeville, Sask., shared this recipe.
- 4 unpeeled medium baking potatoes or sweet potatoes
- 2 tbsp. cooking oil 30 mL
- 1 tsp. seasoned salt 5 mL
- 1 tsp. chili powder 5 mL
- 1 tsp. parsley flakes 5 mL
- 1/4 tsp. garlic powder 1 mL
- 1/4 tsp. pepper 1 mL
Cut each potato into 10 to 12 wedges. Place in large bowl. Drizzle with cooking oil. Toss until coated. Arrange on greased or parchment paper lined 11 x 17 inch baking sheet. Combine remaining five ingredients in a small cup. Sprinkle over potatoes. Stir to coat.
Bake at 450 F (230 C) for about 30 minutes, until outside is crisp and lightly browned. Turn after 15 minutes.
Cooked salad dressing
Yields 1 1/2 cups dressing.
Karen Crawford shared that she uses this cooked salad dressing all summer for various salads. The recipe was originally published in Chatelaine in 1976. She makes it in the microwave in about 15 minutes. Usually she triples the recipe and keeps it in the refrigerator for up to two weeks. The original directions were for cooking in a double boiler.
- 2 tbsp. sugar 30 mL
- 2 tbsp. flour 30 mL
- 1 1/2 tsp. dry mustard, sifted if there are clumps 7 mL
- 1 tsp. salt 5 mL
- 1 egg, well beaten
- 1 c. milk 250 mL
- 1/4 c. vinegar 60 mL
- 2 tbsp. butter 30 mL
Put dry ingredients in a microwaveable bowl. Add egg and blend. Pour in milk and stir until smooth. Gradually add vinegar.
Cook in microwave on medium high for 10 minutes stirring a few times. Cook another three or four minutes to the soupy consistency of a dressing, stirring once or twice during cooking to clean sides of bowl.
Add butter and stir. Chill and use on potato or macaroni salad or whatever salad needs this piquant, creamy dressing. Store in the refrigerator.
For a mayonnaise type dressing, drizzle about 1/2 cup cooking oil into the cold basic cooked dressing while whirling in a blender on high.
The following potato and fruit salads are from my family’s favourite recipes using Karen’s cooked salad dressing.
- 1 c. potatoes, boiled and chopped 250 mL
- 2 hard boiled eggs, peeled and chopped
- 1/2 c. celery, chopped 125 mL
- 1/2 c. cucumber, chopped 125 mL
- 1/2 c. radishes, chopped 125 mL
- 1/2 tsp. chives, chopped 2 mL
- 1 tsp. fresh dill weed, chopped 5 mL
- 1/4 tsp. salt 1 mL
- 1/8 tsp. pepper .5 mL
- 1/4 c. cooked salad dressing 60 mL
Combine potatoes and eggs, mash slightly, add remaining vegetables and seasoning, stir to mix. Add salad dressing and mix in well. Serve immediately.
- 1/2 c. whipped cream 125 mL
- 1 tbsp. icing sugar 15 mL
- 1 tbsp. melted honey 15 mL
- 1/2 c. cooked salad dressing 125 mL
- 1 tbsp. lemon juice 15 mL
- 1 large apple
- 1 c. red seedless grapes, cut in half 250 mL
- 2 mandarin oranges, peeled
- 1 can pineapple tidbits, drained 398 mL
- 3–4 c. selected fruit
Whip cream, slowly add sugar or honey while whipping. Fold in salad dressing. Place lemon juice in a separate bowl, cut apple and toss with lemon juice, add grapes, oranges and pineapple. Fold fruit into the whipped cream-dressing mixture. Serve immediately. Store leftovers in refrigerator.
Saskatchewan-made products hamper
We wish to thank the following companies for donating products to the Saskatchewan-made products hamper that was given as a prize for our Family’s Favourite Recipe Contest:
Prairie Berries Inc., Dried Saskatoon Berries and Dark Chocolate Covered Saskatoons; Gravelbourg Gourmet Mustard, Honey Dill Gourmet Mustard; Petrofka Bridge Orchard, Apple Cider Vinegar; Santa Fe Food Company, Unique Sauces & Dressings, Cherry Chertney; CanMar Foods Ltd., Golden Roasted Flax and Milled Golden Roasted Flax; Three Farmers, Cold Pressed Camelina Oil, Crunchy Little Lentils, lightly salted, sea salt and vinegar and barbecue; 2 Broke Gals Soup Company, Alana’s Alphabet Soup Mix and Laura’s Caraway Quick Bread Mix; Drake Meats, Original, Hot & Sweet, and Teriyaki Beef Jerky; Diefenbaker Spice and Pulse, Kashmir Valley pulse products; and Canadian Prairie Bison, several flavours of bison pemmican.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: firstname.lastname@example.org.