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Coconut Thumbprint Cookies
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New Zealand meringue-like dessert created in honour of Russian ballet dancer Anna Pavlova when she toured NZ in the 1920’s. This is a very easy recipe and has the added benefit of being made the night before if you wish, leaving your oven free for any cooking on the day you are entertaining.

Compliments of Lyn R.


Preheat oven to 350 degrees.

Prepare a cookie sheet with 2 pieces of parchment paper or foil overlapped

4 egg whites
3 tbsps cold water
1 cup white sugar
1 tsp vanilla
1 tsp vinegar
1 tbsp cornstarch
1 cup whipping cream
Fruit for decoration. 

Beat egg whites and water until stiff and they peak when beater is lifted.
Beat in sugar one 1/3 at a time, continue to beat until the mixture is thick and marshmellowy.
Fold in the vanilla and vinegar.
Then fold in the cornstarch. 
Tip the mixture on top of the overlapped parchment paper smooth out to a 6 inch circle—it will spread out further as it bakes.

Place in the preheated oven. After 5 minutes turn off the oven and leave the pavlova inside until the oven is cold, about 4 hours (don’t open the oven to peak as it cools off the oven). I place a note on my stove reminding me that a pavlova is in the oven and not to turn the oven on.

Another of those “ask me how I know” questions? ! The trickiest part is to get the cooked pavlova on to a plate – lift up the whole pav, peel off one side of paper, placing it on a plate as you peel off the other side of paper. Don’t worry if it breaks as you are going to cover it with cream anyway. 

Beat cream with 1 tsp of sugar until thick spread over the pavlova. Decorate with fruit as desired—fresh berries, kiwifruit or canned peaches and mandarins work well.

Buffalo Chicken Dip


This robust creamy dip tastes like Buffalo Chicken Wings but without the mess! Serve hot with celery sticks or veggies.

Compliments of Rachel B.


2  shredded cooked chicken breast

1 (8 oz. pkg.) cream cheese, softened 

1/2 cup FRANK'S RedHot® Original Cayenne Pepper Sauce or FRANK'S RedHot® Buffalo Wings Sauce 

1/2 cup ranch dressing 

1 cup shredded cheese 


PREHEAT oven to 350°F.

COMBINE all ingredients and spoon into shallow 1-quart baking dish.

BAKE 20 minutes or until mixture is heated through; stir. Garnish with chopped green onions if desired. Serve with crackers, chips, or vegetables.

PASTA SALAD (a la Yvonne)

I make this by the seat of my pants but here is a rough guide!

Note: This lasts me for several days and since I do use it as a full meal salad I will add sliced cold chicken or ham or a couple of hard boiled eggs at serving time. Hope you enjoy !

Compliments of Yvonne M.

Most Requested Recipes from our many Potluck and Retreats!


Creamy Raspberry Treat


Recipe of the Cheesecake that was served in the Tea Room at the Quilt Show

Compliments of Jeanne H.


 2 Cups of Chocolate wafers crushed (or Honey Maid Graham Crumbs)

1⁄2 cup of margarine melted (non-hydrogenated)

Mix crumbs and margarine. Reserve 2 Tablespoons of crumbs. Press the remaining into a 13 x 9 inch pan. Cool in Refrigerator.

1 package of Philadelphia cream cheese softened

1⁄4 cup of icing sugar

Beat the cream cheese and icing sugar until well blended.

Whip 1 pint of whipping cream (or you can use 3 cups of Cool Whip if you choose)

Add 1 cup of whipped cream to the cream cheese and spread onto crust


2 packages of Raspberry Jelly (Wild Raspberry or just Raspberry)

1 Cup of Boiling Water

3 Cups of Frozen Raspberries

Add: boiling water to jelly mixes and stir (about 2 minutes) Add frozen berries, stir until slightly thickened. Pour over cream cheese mixture.

Refrigerate 30 minutes. Cover with remaining whipped cream and sprinkle on crumbs. Cover with Saran Wrap. Refrigerate 3 hours and then it is ready to serve.

Carrot Salad


I believe this one is compliments of:

Dorthy B.

2 lbs carrots, cooked and chilled

1 medium onion, sliced

1 small green pepper, diced

1 tin tomato soup

1⁄4 cup vinegar

1⁄4 cup vegetable oil

1⁄2 cup sugar

1 tsp dry mustard

1 tsp Worcester sauce

1 tsp salt

Mix soup oil vinegar mustard sauce and salt and heat to almost boil. When cool mix with vegetables.

Three Bean Salad


Compliments from Barbara S.

15oz can of Red Kidnery beans                                                        

15oz can Chick Peas

15 oz can cut green beans

1 large onion sliced

2/3 cup sugar

2/3 cup vinegar

1/3 cup vegetable oil

salt and pepper

Combine all ingredients. Toss to mix. Cover and refrigerate overnight. Enjoy!

P.s. I mix them once in a while when I think of it. Also at Christmas I use a red onion.



Compliments from Naida


2-1/4 cups of flour

1 tsp. baking powder

1⁄2 tsp. baking soda

1⁄2 tsp. salt

3⁄4 cup of soft butter

1 cup of sugar

2 eggs

3 tbsp. maraschino cherry syrup

1 cup chopped walnuts

1 cup finely chopped dates

1/3 cup chopped maraschino cherries

2 -1/2 cups of Sugar Frosted Flakes

12-15 maraschino cherries quartered

Sift together flour, baking powder, soda and salt. Blend butter and sugar, add eggs one at a time. Beating well after each addition. Add maraschino cherry syrup. Add sifted dry ingredients, walnuts, dates and chopped cherries, mix well. Crush frosted flakes slightly. Roll teaspoonfuls of dough in crumbs. Place on baking sheet lined with parchment paper. Press 1⁄4 of cherry lightly on the top of each cookie. Bake in moderate over of 375 F for about 15 minutes. I didn’t keep them in as long as that. Probably 12 minutes is fine. Just check on them after 10 minutes to see how brown they are getting. Makes approx.. 3 dozen cookies.



Compliments from Sharon L.

1 pkg Angelfood cake mix

1 20 oz. can of crushed pineapple.

Mix these two ingredients together, until well mixed. they will foam up a bit. Pour into an 8x13 cake pan that has been sprayed with Pam. Bake for 20- 25 minutes, until the knife comes out clean. Let cool, then ice with Cool Whip Topping.

Blackstrap Ginger Cookies


Compliments from Darlene T.

1/2 cup diced fresh ginger root (I use 3/4 to 1 full cup as I love ginger)

1 tsp. powdered ginger

1 1/2 cups vegetable oil

3 cups sugar

3/4 cup Crosby's Blackstrap Molasses (do not use the lighter/fancy-not enough flavour)

3 eggs

7 cups Flour

1/2 teaspoon salt

5 1/4 teaspoons baking soda

1 Tablespoon cinnamon

3/4 teaspon ground cloves

Blend ginger, oil and sugar in mixer. Add molasses (note: if you measure molasses into the same measuring cup you used for the pours out easily!) Add eggs one at a time. Combine all dry ingredients and gradually add to the wet mixture blended well between each addition. Form into 1 inch balls, roll in white sugar and place on cookie sheet about 1 1/2 inches apart. (I chill dough for 1-2 hours..makes it easier to handle) Bake 10 minutes. Time is key to having soft chewy centers.

Zesty Quinoa Salad


Compliments from Darlene T.

1 cup quinoa

2 cups water

1/4 cup olive oil

2 limes juiced

2 tsps cumin

1 tsp salt

1/2 tsp red pepper flakes (or more as desired)

1 15oz can black beans drained and rinsed

5 green onions

1 cup fresh cherry tomatoes

1/4 c chopped fresh cilantro

salt and pepper to taste/

Bring quinoa and water to boil, simmer until quinoa is tender-- approx 15mins. Cool. Whisk oil, lime juice, cumin, 1 tsp salt and red pepper flakes together. Combine quinoa, tomatoes, black beans and green onions together in bowl. Pour dressing over and toss to coat. Stir in cilantro, season with additional salt and pepper as desired. Serve immediately or chill. Tastes even better the second day.

Ginger's Crispy Cookies - Compliments of Gail W. & Ginger C.

A - Crust

  3 1/2 cups flour

  1 teaspoon baking soda

  1/2 teaspoon salt


B - Wet Mixture

  1 cup butter

  1 cup white sugar

  1 cup brown sugar

  1 egg

  3/4 cup oil

  1 teaspoon vanilla


C - Dry Mixture

  1 cup rolled oats

  1 cup rice krispies

  1 cup crushed cornflakes

  1/2 cup flaked coconut

  1/4 cup chopped peacans

  1/4 cup chopped walnuts

  1/2 chocolate chips


Preheat oven to 355.  Ungreased cookie sheet.

Combine list A in a bowl.  Mix list B then add list add and mix well. Stir in list C last.


Small spoonful on cookie sheet. Press flat with a fork. Bake 6 minutes then flatten again with fork. Cook another 6 minutes or until golden brown.

Cook 5 minutes, transfer to cooling rack.

Makes 6 dozen cookies.


Note: Recipe has been altered by Gail, for the better :p



Apple Almond Flan  (Bavarian Torte ) Compliments of Darlene T.

Crust: 1/2 cup butter 

           1/2 cup ground almonds (fine)

           1/4 cup sugar 

           1/2 tsp almond extract 

Press into a 9-10 inch spring form pan -- chill 30 mins 

Filling: 8 ozs cream cheese -- beat till smooth 

           Add 1/4 cup sugar 

           1 egg 

           1/4 tsp almond extract 

Pour over chilled crust    ***I double the filling ***

Topping : Combine 1/3 cup brown sugar


               1 Tbsp flour,  

               1-2 Tbsp cinnamon
                 Toss with 4 cups thinly sliced apples ( I use Granny Smith) 
Arrange on top of filling .. starting at the outside making a ring & continue till you have made several circles of overlapping  apple pieces 
Sprinkle with slivered almond 

Bake @ 425 F x 10 mins & then 350 F 30- 40 mins or until apples 
are tender 

Serve warm with a dollop of whip cream​

Food for your Friends

Cook about a cup of raw macaroni, drain, rinse to cool, drain well.


Kraft Zesty Italian Dressing to taste

A little of the juice from green olives

Mix, cover and leave in a large bowl in the fridge for a while


Chopped red pepper and/or green pepper

About 1⁄2 white onion, chopped small

Couple of stalks of celery also chopped small

Sliced green olives (I use LOTS)

When serving:

Add a few cherry or grape tomatoes and a fewslices of cucumber

Flourless Peanut Butter Cookies - gluten free

1cup crunchy natural peanut butter

¾ cup packer brown sugar

1 large egg, lightly beaten

1 tsp baking powder

1 tsp vanilla

¼ tsp salt

- can add chocolate chips, raisins, etc.

Preheat over 350F

In a deep mixing bowl, combine all ingredients and stir thoroughly using a wooden spoon.  Mixture will seem wet at first and then will stiffen.

Using your hands, roll dough into 1¼-inch balls. If necessary wet hands occasionally to prevent dough from sticking.

Place ball on ungreased cookies sheet 2 inches apart.  Press down lightly using a fork.  Bake 10 to 12 minutes. Cookies must cool on the cookie sheet or they will break.  Makes approximately 18 cookies.

Compliments of Gail W.

Compliments of Sandra L.

Compliments of Sonja C.

Compliments of Jane E.

Compliments of Gail W.

Compliments of Sonja C.

Compliments of Sonja C.

Compliments of Sonja C.

Compliments of Jerry D.

Compliments of Lyn R.

Compliments of Sonja C.

Compliments of Janet S.

Compliments of Agnes L.

Compliments of Maureen W.

Compliments of Jean P.

Compliments of Wanda L.

Compliments of Debra P.

Compliments of Kate D.

Compliments of Maureen G

Compliments of Evelyn D

Compliments of Ginger C

Compliments of Carla C

Compliments of Beatrice R

Compliments of Donna H

Compliments of Cherri M

Compliments of Ida M

Compliments of Ineke V

Compliments of Joanne B

Compliments of Karlie M

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