Now 3 Pages



(Make this ahead for
Christmas and store in refrigerator or freezer)

1 cup grated carrot (large hole side of grater)
1 cup grated potato (large hole side of grater)
1-1/4 cups soft breadcrumbs (this is what makes it light)
1 cup raisins
1 cup currants
1 cup brown sugar
3/4 cup suet, fine
2 Tbsp. sour milk
1/2 tsp. baking soda
1/2 cup flour
1 tsp. salt (or less)
1/4 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. nutmeg
1/2 tsp. allspice

Mix ingredients in order given. Turn into well-greased large pyrex bowl, leaving enough room for pudding to rise.
Grease one side of foil and cover bowl. Steam 3-1/2 hours.
Store in refrigerator until used. The day you eat it, steam another good hour. Serve with your favourite sauce.


SPICE SAUCE For Carrot Pudding (or use your own favourite sauce)

2/3 cup brown sugar
1 Tbsp. corn starch or 1-1/2 Tbsp. flour
1/2 tsp. cinnamon
dash salt

Mix together until thick with 1 cup boiling water.
Add 1 Tbsp. butter after thickened.

(From a collection of recipes by Rose Adams)

Note that my mom's recipes do not include expensive ingredents. She had a knack of making delicious things from almost nothing


(Recipe from a local newspaper - Holiday Hostess Gift)

A sensational and simple recipe. Makes a lovely gift
but be sure to keep some for yourself.

1 cup mixed candied peel (250 ml)
1 cup red candied cherries, quartered (250 ml)
1 cup dark raisins (250 ml)
1/4 cup diced preserved ginger (50 ml)
3 each, whole allspice and cloves
1 stick cinnamon, broken in pieces
1-1/2 cups (approx) brandy or RUMmmmmmmm!

In sterilized 4-cup Mason-type jar, combine candied peel and cherries, raisins and ginger; stir until well mixed. Tie allspice, cloves and cinnamon in cheesecloth and bury in the fruit. Pour rum over fruit mixture, making sure fruit is covered. Seal and store in cool, dark, dry place for 4 DAYS. Remove spice bag. Spoon mixture into gift jars. Covered sauce may be stored indefinitely in cool, dark, dry place. Makes about 3 cups. This is good on top of vanilla ice cream.


(If these seem too easy, you are right - but they taste yummy!)

Cream together:

1 cup yellow Crisco (or you can use margarine or butter) see note***
1 cup brown sugar (packed)

Blend in:

2 cups rolled oats
2 cups cake and pastry flour
1 tsp. baking soda
1 tsp. salt *** see note below


1 tsp. vanilla
1/4 cup boiling water

Make small round balls and press down with a fork on greased cookie sheet. Bake 375 deg. about 12 minutes. *** If using marg or butter, use only 1/2 tsp. salt.*** A small piece of red or green candied cherry on top makes them festive enough for a Christmas plate.

(From a Collection of Recipes by Rose Adams)


1 cup cold, cooked rice
1/2 lb. minced pork and
1/2 lb. minced beef
1 large onion
2 small cabbages
1 10-oz.tin condensed tomato soup
black pepper

Core cabbages and put into boiling water til leaves start to fall away - don't boil cabbage. Saute onion in margarine, then mix with rice, meat and pepper. Take each cabbage leaf and cut white core part off. Put spoonful of meat mixture on large end of leaf and roll up, folding in edges. Place folded side down in pan with a little water; spread a tin of tomato soup over and dot with a little margarine. I layer rolls in roastpan. Bake at 325 deg. 2 - 2-1/4 hours. (No matter how many you make you won't have any left!)


(This one is Gloria's recipe - and a favourite. Glor is my sister-in-law)

Grease pan 13 x 9 x 2"

1-1/2 cup sugar
1/2 cup shortening
2 eggs, beaten

Dry Ingredients:
1 tsp baking soda
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
dash salt
2 cups all-purpose flour

2 cups raw rhubarb - cut pieces no bigger than 1/2" (I cut and freeze rhubarb in 2-cup packages so I can make this in winter)
1/2 cup milk



I mix 3/4 cup brown sugar and 1 tsp cinnamon - enough for two cakes. Sprinkle 1/2 of this topping on your batter in pan and save the other half for your next cake (a time-saver).

BAKE @ 350 deg. for 40 minutes


Double the recipe is in ( )
If you double the recipe it uses a 2 litre bottle of cider exactly!

2 (4) quarts water = 8 cups (16)
1 (2) whole cinnamon sticks
5 (10) whole cloves

Boil above for ten minutes. Remove spices and cool for an hour.


4 cups (2L bottle) apple cider
1 (2) tins frozen orange juice (undiluted)
1 (2) tins frozen lemonade


I make this at Christmas and give to the neighbours. (When you buy the cider, check the "Best before date".) I buy it just before I am going to give it. Everyone likes it. Check the # of litres on the bottle because there are 3 litre bottles, too. You want 2 litres.
This punch warms you up when you come in from the cold. One of my daughters was married in December and this was served upon arrival at her reception.


(I think these are my favourite cookies at Christmas)
~ Another from the collection of Rose Adams ~

3/4 cup butter or margarine
1-1/2 cups brown sugar
2 eggs, beaten
1 cup walnuts, chopped
1 cup dates, cut in pieces
1 cup raisins
1 tsp. vanilla
2 cups pastry flour (if all purpose use 3 tbsp. less)
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. allspice
2 tbsp. milk
2 tbsp. molasses (approximately - don't skimp)

Sift dry ingredients. Cream butter & sugar. Add some well-beaten eggs & vanilla; then add 1/3 of flour & mixture of nuts & fruit; then more flour & liquid alternately until all is used. Mix well. 350 deg. greased pan 10 - 15 minutes


Mix together:

1/4 cup (plus) packed brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg

Sprinkle the above over 6 large apples (peeled, cored, and sliced in a greased pan)


Mix together and then sprinkle over the above -

1 cup all-purpose flour
1/4 cup brown sugar (packed)
1/4 tsp. salt
1/4 cup shortening
1/2 tsp. baking powder

Bake at 400 deg. for 20-25 minutes or 'til nicely browned. Serves 6. Can be served warm or cold; with or without milk or ice cream. A delicious dessert when you just don't feel like making pie. I make a pan of this and put it in small containers in my freezer.

(From a Collection of Recipes by Rose Adams)


Don't underestimate these easy-to-make squares. They are delicious!
(Taken from our local newspaper, havig been sent in by a lady from Saint John, N.B.)

1-1/2 cups all-purpose flour
1/2 cup rolled oats
3/4 cup butter or margarine
1/2 cup packed brown sugar
1 cup mincemeat

Measure flour, oats, butter and sugar. Mix until crumbly. Put 2/3 of the mixture in the bottom of an ungreased pan (9" x 9").
Blend the 1 cup mincemeat until smooth and then spread over the bottom layer of crumbs.
Sprinkle the remaiing 1/3 of the crumb mixture over the mincemeat layer. Pack down gently.
Bake at 350 deg. until golden (approx. 25-30 minutes). Cool and cut into squares.


(These are soooooo good!)
They are an old recipe from my Aunt Ena

Prepare in advance:
Crumbs: 40 single graham wafers (approx. 3 cups)
1/4 tsp. salt
1/2 cup coconut (fine)
1/2 cup chopped walnuts

While 1/2 cup marg melts in saucepan, beat together 2 eggs with 1 cup brown sugar, 1 tbsp water & 1 tbsp cocoa and add to saucepan. BOIL 1 minute (STIR). Add 1/2 tsp vanilla and crumb mixture. Pack into 8 x 8" grased and waxpaper-lined pan.
When cool frost with:


Boil 2 minutes: 1/4 cup marg & 1/2 cup brown sugar. Then add 2 tbsp milk and bring to boiling point (stirring). When lukewarm, add capful of rum flavouring (about 1 tsp) and stir in 1 cup sifted icing sugar. Stir just long enough to lose its shine or you won't get it out of pot.

When cool, cut into TINY squares. (8 x 8" pan = 64 squares)



9" x 13" x 2" greased pan.

1 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
1 cup sour cream
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

After creaming butter & sugar and beating well after adding eggs & vanilla, add sifted dry ingredients alternately with sour cream.


1/2 cup brown sugar
4 tbsp white sugar
1 tsp cinnamon
1 cup chopped walnuts.

Layer batter, filling, batter, topping. Bake 350 deg 40 minutes or til done in centre.


One of my simple, inexpensive recipes

Mix together:

1 Tall tin pink salmon (flake it)
1 beaten egg
1 cup rolled oats (or crushed soda crackers)
1 tbsp. margarine or butter
salt & pepper to taste
1 tiny onion (or you can use chives)
1 stick celery, cut fine
1 cup milk

Put into greased loaf pan or casserole dish - cover. Bake 350 deg. for approx. 40 minutes. Good!


Mix together:

1-1/4 lb lean minced beef (1 lb will do)
1 med size onion (or you can use chives)
salt & pepper to taste
1 tsp dry mustard
spick of ginger
1 cup rolled oats (or crushed soda crackers)
1 cup liquid from one beef Oxo packet or cube
1 egg

375 deg. for 40 minutes with cover, then without cover til brown.


(Another of my mom's recipes)

3 tbs shortening
1/2 cup brown sugar, packed (or bit more)
2 tbs molasses (heaping or more)
1 egg
2 cups bran
2 cups pastry flour
2 tsp baking powder (see note*)
1/2 tsp baking soda (see note*)
1 cup raisins
1-1/2 cups milk

Note" (IF YOU USE SOUR MILK) - I do by adding tsp vinegar and let stand, THEN - use 1 tsp baking powder & 1 tsp soda.

Cream shortening and sugar; add molasses & egg and beat. Add dry ingredients.
Make a well in the centre of mixture & add gradually, stirring only 'til blended. (DON'T BEAT). Gently stir in raisins.
Bake in greased muffin tins @ 400 deg. for 15 minutes or so, depending on size of tins.


(so good and custardy)

4 cups scalded milk
2 cups bread (cut into tiny cubes)
1/2 cup sugar
1/2 tsp salt
1 tsp pure vanilla
2 eggs, beaten
2 tbsp marg or butter
1 cup raisins
NUTMEG sprinkled over the top

Pour scalded milk over bread cubes; then add sugar, seasonings, beaten eggs and lastly butter and raisins.

Pour into large greased baking dish, set in a pan of hot water (I use the broiler pan). Don't forget your NUTMEG!

Bake until knife inserted in centre comes out clean - approx. 50 minutes @ 350 deg. Can be eaten hot or cold. (nice & custardy)


(a way to use reserved 'cottage roll' liquid)
(or leftover ham)

1-1/2 cups green split peas
3 or 4 carrots, sliced
2 or 3 sticks celery
1 medium onion
1 cup diced turnip (frozen food section)
parsley (optional)
salt & pepper
2 - 4 cups stock (chicken Oxo will do nicely)

COOK and puree (if you like). Then you can ADD leftover meat.
(A little whipping cream is optional)