Berries and Cream Salad

By D.C. and Patty Lund

  • 1 (170 g) pkg raspberry Jell-O
  • 1 (170 g) pkg blueberry Jell-O
  • 1 (600 g) pkg frozen unsweetened raspberries
  • 1 (600 g) pkg frozen berries (your choice)
  • ¾ cup whipping cream
  • ¾ cup sugar
  • 1 tsp vanilla
  • 1 (57 g) pkg gelatin
  • ¾ cup sour cream
  • ¾ cup cream cheese

Prepare the raspberry Jell-O as per package directions and add in frozen raspberries, you can substitute some of the raspberry juice as part of the cold water in the making of the Jell-O. Put this is in a clear glass bowl to set. Heat whipping cream, sugar and vanilla over low temperature and add in gelatin (dissolve as per directions on package) and cool. Cream sour cream and cream cheese together and mix with whipping cream mixture. Pour this over raspberry Jell-O and let set. Prepare blueberry Jell-O as per package directions and add well drained berries, again you may use juice from the berries as part of the cold water to prepare the Jell-O. Pour this over the last layer and let set well before serving.

I recommend making this the day before as it takes time for all the layers to set.

No Bake Cherry Cheesecake

By Tim Ellis, Road to the CFR
Canadian Cowboy Country Magazine

  • Crust
  • ¼ cup margarine
  • 1?¼ cups graham wafer crumbs
  • Mix together margarine and graham crumbs and press remaining crumbs into 
  • 9″ x 12″ pan. Bake 6 to 8 minutes at 350°F.
  • Filling
  • 1 (8 oz) pkg cream cheese
  • 1 tsp vanilla
  • 2 tbsp lemon juice
  • ½ cup icing sugar
  • 1 envelope Dream Whip

Mix together cream cheese, vanilla, lemon juice and icing sugar. In another
bowl, mix one envelope of Dream Whip. Fold together cream cheese mixture
and dream whip. Pour into cold crust.


  • 1 (500 ml) can cherry pie filling
  • ¼ cup graham wafer crumbs

Add cherry pie filling on top and sprinkle with graham crumbs.

Pumpkin Pie Recipe

By Tracey Feist, Freelance Writer
Canadian Cowboy Country Magazine

This is my Mum’s recipe?—?every fall at our Church’s turkey dinner’s I would search out her pumpkin pie. It has just the right amount of spice and the real pumpkin is what makes it amazing. The recipe was her mother’s (my grandmother-who is still going strong at 92). It is now my son’s favourite pie, and instead of birthday cake each year, this is his choice!


  • 1?½ cups pumpkin (MUST use real pumpkin meat)
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 2 eggs, beaten
  • 1?½ cups whole milk
  • 2?3 cup brown sugar
  • pinch of salt
  • Pastry
  • 3 cups flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 1?½ cups Tenderflake lard

Mix all ingredients together for the filling and set aside to make pastry.

Mix flour, salt and baking powder, adding in lard with pie cutter; keep adding VERY cold ice water until the dough resembles oatmeal. Roll out for pies.

Add filling to pastry and bake at 450°F for 10 minutes; then reduce to 350°F for 30 to 40 minutes, or until a knife comes out clean. This will make two smaller pies or one large one.

Danish Apple Dessert

By Guy and Moneca Heintz

Danish apple dessert is always a favourite and compliments almost any dinner! 

  • 8 apples, peeled, sliced and cored
  • 1?¼ cups sugar (brown or white)
  • 2?¼ cups fine bread crumbs
  • ½ cup butter (approximately)
  • 1?½ cups whipping cream
  • ½ cup almonds, chopped (optional)

Cook apples in a small amount of water on medium heat until tender for about 15 minutes. Melt butter in large frying pan; add bread crumbs, sugar and mix. Add almonds if you choose. Fry until mixture turns light brown (careful not to burn). Remove, but keep stirring until pan cools. Layer apples and bread crumb mix in bowl, ending with bread crumb mixture. Top with whipping cream and cool for a while before serving!

I like to make this dessert in a nice glass bowl with straight sides, so you can
see the layers! 

Caramel Pecan Ice Cream Dessert

By Luke Tournier

This is one of my faves.

  • 1?¾ cups flour
  • 1 cup pecans, chopped
  • 1 cup brown sugar, lightly packed
  • 1 cup rolled oats
  • 1 cup melted butter (not margarine)
  • 1?½ cups caramel sundae sauce (bought or homemade) 
  • 8 cups vanilla ice cream, softened

Combine flour, pecans, sugar and rolled oats in a large bowl. Add melted butter; mix well. Pat in a thin layer on a baking sheet with sides. Bake at 400°F stirring occasionally for 10 minutes or until golden. Crumble while warm. Cool. Press half of the crumb mixture into 9″ x 13″ pan. Drizzle with half the sauce. Spread with ice cream and remaining crumbs. Drizzle remaining sauce over crumbs. Cover and store in freezer. Soften 10 minutes before cutting.

Caramel Sauce

  • 1 cup brown sugar
  • ¼ cup milk or cream
  • ¼ cup butter
  • ½ tsp vanilla

Mix together in a saucepan. Slowly bring to a boil and boil hard for 1 minute  (stirring constantly) and remove from heat.