Chocolate Zucchini Cake

By Avril Chattaway

  • ¼ cup shortening
  • ½ cup oil
  • 1?¾ cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2?½ cups flour
  • 4 tbsp cocoa
  • 2 cups zucchini, grated
  • ¼ cup chocolate chips
  • ½ cup sour milk 
  • (adding 1 tsp of vinegar or lemon juice will sour milk)
  • ½ tsp baking powder
  • 1 tsp soda
  • ½ tsp cinnamon
  • ½ tsp cloves

Combine all ingredients and bake in a 9″ x 13″ pan at 325°F for 25 to 30 minutes, or until toothpick comes out clean.

No Bake Sour Cherry Pie

By Bill and Zita Borgwardt

The cherries we use are also known as the Evans Cherry. It’s a long story but my mother was the one who developed the original cherry trees from which the Evans Cherry was derived. We still grow the original trees on our acreage and most years we get enough cherries to make several pies and also freeze some for winter use. 

The same recipe can be used as a dessert without putting it in a pie crust.

  • 1 pie shell baked
  • ¾ cup water
  • ½ cup sugar
  • 1 tbsp cornstarch
  • 1 (3 oz) pkg cherry Jell-O
  • 2 cups sour cherries, drained (using fresh cherries preferably as frozen cherries are rather mushy rather than firm and round, but still work!)
  • 1 cup Dream Whip, whipped

Boil water, sugar, cornstarch until slightly thickened approximately 2 minutes, stir in Jell-O and cool until mixture begins to thicken for about 10 minutes. Stir in whipped topping, fold in cherries and pour into pie shell. Let set in fridge until ready to serve.

Cool Whip works too and you can substitute a graham crust for a baked crust.

Grandma’s Oreo Cookies

By Randa Nugent

2 (18?½ oz) pkgs chocolate cake mix
2?3 cup oil
4 eggs, beaten

Add oil and beaten eggs to cake mix. Mix until dough is stiff. Roll into 1″ balls and place on cookie sheet. Bake at 350°F for approximately 10 minutes. Cool.

Filling

½ cup margarine
¾ cup icing sugar
1 (8 oz) pkg cream cheese
2 tsp vanilla

Blend ingredients until smooth. Spread on top of cookie place another cookie on top. Store in airtight container and refrigerate or freeze. Mmmmm good!

Dream Slice

By Rita Reardon (Tom Reardon’s mother)

Crust

1 1?3 cups flour
1 tbsp white sugar
¾ cup butter

Combine flour and sugar. Cut in butter (mealy texture). Press firmly into bottom of
lightly greased 8″ x 12″ pan. Bake at 350°F for 20 minutes.

Filling

2 eggs
1 cup brown sugar
1 tsp vanilla
1 cup coconut
2?3 cup chopped walnuts
¼ cup glazed cherries,
chopped
3 tbsp flour
1 tsp baking powder
pinch of salt

Beat eggs, gradually add in sugar and vanilla. Sift flour, baking powder and salt and
add to sugar mixture. Add remaining ingredients, spread over crust and bake at
300°F for 30 minutes until top is set and lightly brown.

Butter Icing

¼ cup butter
2 ½ cups icing sugar
3 tbsp cream

Cream butter and add icing sugar alternately with cream until spreading
consistency is reached and spread over cooled cake.

Verna Armstrong’s Lemon Pudding

By Gena LaCoste

This is my Mom’s recipe and it’s my absolute favourite pudding…. I think.

1 cup sugar
¼ cup flour, sifted
2 tbsp salad oil
dash of salt
2 tsp lemon peel
1?3 cup lemon juice
1?½ cups scalded milk
3 egg yolks, beaten
3 egg whites, beaten stiff

Combine sugar, flour, salad oil and salt. Add lemon peel and juice. Stir scalded milk into yolks gradually and then add this mixture to lemon mixture. Fold in egg whites. Pour into buttered casserole. Set casserole in shallow pan and pour hot water around at a depth of 1″ and bake at 350°F for 45 minutes.