Day One:

In your largest bowl, combine:

3 cups flour (whole wheat, white or a combination of the 2 adding up to 3 cups)

1 ½  tsp. salt

¼ tsp yeast

1 ½ cups water

(That’s the basic recipe, but I then add ½ cup of sunflower seeds and 12 grain mix.  When you do this, you may need to add a bit more water to make the dough.)

Cover the bowl with saran wrap or a towel to keep it warm and cozy for 12-24 hours.

Day Two:

1. The mixture is very sticky, so I put wax paper on the table, then sift flour onto the paper.  You should have about a square foot of paper and flour.

2. Dump the dough out onto the floured surface.

3. Flour your hands, then turn the dough over once (the video shows how…) You want the surface of the dough to have flour, or cornmeal, or bran on it so it doesn’t stick.

4. Turn your large bowl over top of the dough and let it sit for 1 hour.

5. Heat your cast iron pot to 450 degrees (I don’t bother heating the lid)

6. Pick up your dough (with floured hands) and drop it into the hot pot.

7. Put the lid on and put it into the oven for 30 minutes.

8. When the timer goes off after 30 minutes, take the lid off for 15 minutes.

9. After 45 minutes in the oven you’re ready to turn it out and let it cool.

10. Get out the butter… 😎

Finnish Coffee Bread¾ cup sugar
2 cups milk (warmed)
2 envelopes yeast
½ cup warm water – dissolve yeast – add 1 tsp sugar
¾ cup butter
1 tsp salt
4 eggs

Stir all ingredients. Add flour. Knead. Let rise. Repeat.

Take one egg and 1 tbsp warm water. Mix and brush over bread. Mix a little cinnamon and sugar. Sprinkle on top of loaves. Bake at 375.

Zucchini Bread

2 cups sugar
1 cup oil
2 eggs
3 tsp vanilla
2 cups grated zucchini
1 tsp salt
1 tsp baking powder
1 tsp baking soda
3 cups flour
3 tsp cinnamon

Mix together and bake at 350.

Raisin Buns (Bessie Flynn)

2 ½ cups flour
5 tsp. baking powder
1 tsp salt
½ cup sugar
½ cup butter
1 cup raisins
¾ cup milk (approx)

Mix this to a soft dough. Roll out on boar, cut with tumbler. Bake at 425.

Shaker Cheddar Cheese Bread

1 ½ cups whole wheat flour
½ cup white flour
2 tsp baking powder
1 tsp salt
¼ cup butter
1 ½ cups cheddar cheese – grated
2 eggs
1 cup milk
1 tsp honey

Mix ingredients. Place in a 9x5x3 pan and bake at 350 for 50 minutes.

Banana Bread

½ cup butter or margarine
1 cup sugar
2 eggs
1 cup mashed bananas (3)
1 ¾ cups flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
chopped walnuts
¾ cup chocolate chips

Cream butter and sugar. Add eggs. Add mashed bananas. In second bowl, stir remaining ingredients. Bake in loaf pan at 350 for one hour.


Streusel Kuchen (Irene Durmeier)

3 cups flour
200 grams cottage cheese (almost a cup)
3 tbsp milk
2 eggs
125 ml oil (½ cup)
75 grams sugar (¼ cup)
1 tsp salt
2 tsp baking powder

Mix ingredients in a blender and roll out onto 2 greased cookie sheets.

200 grams flour (1¼ cup)
250 grams butter
250 grams sugar (1½ cups) almond flavouring
vanilla sugar (2 pkg)
unsweetened coconut

Mix into a crumb mixture. Sprinkle on base. Bake at 350. Add icing sugar on top.

Coffee Cake (Bessie Flynn)

⅔ cup white sugar
2 tsp butter
1 egg
½ tsp salt
2 tsp baking powder
1¼ cup flour
⅔ cup milk

Mix together and place half the batter in a loaf pan.

1 tsp cinnamon
¼ cup brown sugar
¼ cup white sugar

Mix together and put on batter. Add the rest of the batter and bake at 350.

Princess Elizabeth Cake (Jane McDonald)

1 cup boiling water
1 cup chopped dates
1 cup brown sugar
½ cup butter
1 egg
1 ½ cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
5 tbsp brown sugar
1 tbsp butter
3 tbsp cream
½ cup coconut
¾ cup chopped walnuts

Pour boiling water over dates. Add 1 cup brown sugar, ½ cup butter and egg. Mix well. Let cool. Add flour, baking powder, baking soda, salt, vanilla. Mix well, place in a greased 8 inch square pan. Bake at 350 for 5 minutes.

Meanwhile, combine remaining ingredients in a saucepan and bring to boil. Spread topping over cake, return to oven and bake for 30 – 40 minutes.

Chess Squares (Cindy Hardie)

Box of yellow (golden) cake mix
½ cup melted butter
1 egg

Mix and pat into bottom of pan.

8 oz cream cheese
2 eggs
1 box icing sugar

Mix and place in cake mix. Bake at 350.

Apple Cake

1¼ cups flour
¼ cup butter
½ cup sugar
1 egg
1 tsp baking powder

Mix together and put in spring form pan. Make sure the sides are at least 2 inches higher.

Peel 8 apples and cut in pieces. Put apples on base and bake for 20 – 25 minutes in a greased pan at 375.

2 pkgs of vanilla powder
¾ litre of apple juice

Mix together and boil. Pour over the apple cake. Put back in oven and let bake for 20 – 25 minutes at 350. Let cake sit in oven until cool.

Apple Upside Down Cake

½ cup butter                                                3 cups sugar
¾ cup chopped almonds                         1 tbsp cinnamon
4 medium apples, thinly sliced               ¾ cup flour
3 tsp baking powder                                 ½ tsp salt
⅔ cup shortening                                       1 ½ cups milk
2 eggs                                                           1 tsp vanilla

Melt butter. Leave in 9 x 13 pan. Mix one cup sugar, nuts and cinnamon. Sprinkle over butter. Arrange apple slices. Mix the rest. Pour over apples. Bake at 350 for one hour and ten minutes.

Never Fail Chocolate Cake

3 cups flour
1 tsp salt
2 tsp baking soda
2 cups sugar
6 tbsp cocoa
10 tbsp oil
2 tbsp vinegar
2 tsp vanilla
2 cups cold water

Mix dry ingredients together in bowl, make three holes and put oil in one, vinegar in another and vanilla in the last one. Pour cold water over all of it and stir. Bake at 350 for one hour.


Ranger Cookies (John Henderson)

1 cup shortening
1 cup white sugar
1 cup brown sugar
3 eggs
1 tsp vanilla
2 cups flour
½ tsp salt
1 tsp baking soda
½ tsp baking powder
2 cups quick oats
1 cup walnuts
1 cup shredded coconut
½ cup chocolate chips

Cream together shortening, sugars, eggs, and vanilla. Sift together flour, salt, soda and baking powder. Add to cream mixture. Stir in nuts, coconut and chocolate. Bake at 350 for 15 minutes.

Chocolate Chip Cookies

½ cup shortening
½ cup sugar
¼ cup brown sugar
1 egg
1 tsp vanilla
1 cup flour
½ tsp salt
Chocolate chips

Mix together and bake at 350.

Snickerdoodles (Susan Johnson)

1 cup margarine
2 cups sugar
2 eggs
¼ cup milk
1 tsp vanilla
3 ¾ cups flour
½ tsp baking soda
½ tsp cream of tartar
2 tsp salt

Form dough into 1 inch balls. Dip in sugar and cinnamon. Bake at 375 for five minutes.

Oatmeal Chocolate Chip Cookies

¾ cup margarine
¾ cup brown sugar
½ cup white sugar
1 egg
2 tbsp water
2 tsp vanilla
¾ cup flour
¾ tsp baking soda
1 tsp cinnamon
2 ½ cups oatmeal
½ cup desiccated coconut
1 cup chocolate chips

Bake at 350 for 8 – 10 minutes.

Gingerbread Cookies

½ cup molasses
¼ cup sugar
3 tbsp butter
1 tbsp milk
2 cups flour
½ tsp baking soda
½ tsp salt
½ tsp nutmeg, cinnamon, cloves, ginger.

Bake at 350.  **if too dry, add up to 2 tbsp water.

Molasses Cookies

½ cup shortening
½ cup sugar
1 egg
1 cup molasses
3 ½ cups flour (possibly more)
1 ½ tsp cinnamon
1 tsp ginger
1 tsp baking soda
½ tsp baking powder
½ tsp salt
¼ tsp ground cloves
½ cup hot water

Refrigerate for one hour. Bake at 375.

Shortbread Cookies (Mary-Jane Farrah)

2 cups sugar
2 cups butter
4 well beaten eggs
1 ½ tsp vanilla
1 tsp salt
5 cups flour
2 tsp baking soda
4 tsp cream of tartar

Bake at 350 for 10 – 12 minutes.

Shortbread Cookies

2 cups softened butter
1 cup fruit/berry sugar
4 cups flour

Bake at 300.

Other Desserts


2 cups shortening
1 ½ cups sugar
2 ½ cups flour
Squirt of milk
3 eggs
1 tsp baking soda
Splash of cinnamon and nutmeg
½ cups brown sugar
2 cups oatmeal
27 marshmallows
1 cup chocolate chips

Applesauce Oatmeal Muffins

½ cup margarine
¾ cup brown sugar, lightly packed
1 egg
1 cup flour
½ tsp cinnamon
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ cup applesauce
½ cup raisins
1 cup rolled oats

Cream margarine and sugar. Beat in egg. Add sifted dry ingredients alternately with applesauce. Stir in raisins, oats and nuts. Fill greased muffin tins ¾ full. Bake at 350 for 25 – 30 minutes.

Blueberry Buckle

2 cups flour
2 tsp baking powder
½ tsp salt
¼ cup butter
¾ cup sugar
1 egg
½ cup milk
2 cups blueberries

Topping ingredients:

¼ cup butter
½ cup sugar
⅓ cup flour
½ tsp cinnamon

Sift together flour, baking powder and salt. Set aside. Cream the butter and sugar until fluffy. Beat in egg. Add the flour, alternating with milk. Toss the berries in 1 – 2 tbsp flour and fold in. Pour batter into 8 inch spring form pan. Set aside.

Combine ingredients for topping with fork to make crumbly mixture. Sprinkle over batter. Bake for one hour.

Blockbuster Brownies

8 squares Bakers unsweetened chocolate
1 ½ cups butter
6 eggs
3 cups sugar
1 ½ cups flour
1 tbsp vanilla
1 cup walnuts

Melt chocolate and butter in microwave. Cool. Beat eggs. Gradually add sugar. Stir in chocolate mixture. Fold in flour, vanilla, and nuts. Bake in 2 eight inch greased pans at 350.

Spicy Rhubarb Crumble

1 lb rhubarb
¾ cup brown sugar
½ tsp cinnamon
⅛ tsp ground cloves
¼ cup orange juice

Combine and arrange mixture on bottom of dish.

1 cup rolled oats
½ tsp salt
⅓ cup flour
4 tbsp melted butter

Combine. Spread over rhubarb. Bake at 350.

Zebra Brownies

1 3 oz pkg cream cheese
3 tbsp butter
¼ cup sugar
1 egg
1 tbsp flour
½ tsp vanilla

Mix. Set aside.

1 pkg brownie mix
2 eggs

Combine the two mixtures in a 8 x 8 or 9 x 9 pan. Bake at 350.

Saltine Snaps (Leslie Meadowcroft)

1 cup margarine
1 cup brown sugar
1 ½ cups chocolate chips
1 pkg saltines

Line cookie sheet with foil. Line foil with crackers, side by side.

Melt margarine and brown sugar over medium heat until it boils. Stir constantly and boil for 2 – 3 minutes. Pour over crackers and bake qt 350 for 8 – 10 minutes. Sprinkle chocolate chips over top when removed from oven.

Spread with knife – cool completely, then put in freezer for one hour. Remove from freezer. Foil peels off easily. Break into pieces.

Pie Crust (for 2 -3 pies)/Rhubarb Filling (for 1 pie) (Irene Durmeier)

5 cups flour
1 lb shortening
1 tsp baking powder

Mix with pastry cutter.

1 egg
1 tsp vinegar
1 cup cold water

Add to make into dough.

Rhubarb Filling

Beat 2 eggs
1 tbsp melted butter
2 tbsp flour
2 ½ cups rhubarb
1 cup brown sugar

Bake at 375 for 45 – 50 minutes.

Caramel Corn

2 cups brown sugar
1 cup butter
½ cup corn syrup
½ tsp baking soda
1 tsp vanilla

Bring to boil. Turn off element but leave pot on for three minutes. Stir in baking soda and vanilla. Pour over popcorn.

Main Dish

Arrabbiata (John Henderson)

1 can tomato sauce (28 oz)
2 garlic cloves
Chili powder
2 tsp olive oil
Fresh parsley

Brown garlic and chili powder in olive oil. Add tomato sauce. Simmer 15 – 20 minutes.

Lakeside Hillbilly Chili (Glen Pittis)

1 pound Hillbilly beans
4 cups beef soup stock
1 large onion diced
1 green pepper diced
3 stalks celery
1 teaspoon black pepper
1 teaspoon Cajun seasoning
1 teaspoon horseradish
¼ teaspoon cayenne pepper
1 ½ pounds cooked ground beef
1 19 oz can stewed tomatoes
1 19 oz tomato juice
1 clove minced garlic
2 tablespoons chili powder
1 tablespoon salt
1 teaspoon minced onions
1 bay leaf
¾ cup cooked mushrooms
juice of one lemon

Wash and soak beans overnight. Drain and discard the water. Cover the beans with water in a saucepan. Bring to a rolling boil, then simmer for about 1 jour or until tender. Drain and discard water, then rinse beans in cold water. Place the beans in chili pot with 4 cups of beef soup stock, tomato juice and stewed tomatoes. Sauté the onions, green pepper, and  celery in oil and add to the chili very slowly so that it does not stop boiling. Add all other ingredients except for the cooked ground beef. At this time, have a beer or beverage of your choice. Turn heat to medium for about 30 minutes then add cooked ground beef and let simmer for 2 hours or until thick. Makes a great meal garnished with grated cheddar cheese, sour cream, chopped green onions, and homemade bread.

Always better the next day!

Perogy Casserole (Jane McDonald)

2 large potatoes – chunks
2 tbsp milk
Salt and pepper
1 cup old grated cheddar cheese

Cook potatoes and mash together with other ingredients.


2 cups cottage cheese
1 egg
½ tsp onion salt

*12 lasagna noodles – cooked

Put 4 cooked noodles in greased 9 x 13 pan. Spread cottage cheese mixture over noodles. Add 4 more noodles. Spread potato mixture over noodles. Cover with last 4 noodles. Cook onions and butter in microwave. Put over noodles. Bake at 350 for 30 minutes.


4 plum tomatoes – diced
small shallot or green onion
1 clove garlic – pressed or minced
Salt, pepper, basil, oregano
2 tbsp vinegar
1 tbsp olive oil
1 loaf French bread

Combine and chill. Bake with cheddar cheese over top.


Mushroom – Barley Soup (Lynn Martin)

1 cup raw pearl barley
6 ½ cups stock or water
½ tsp salt
3 – 4 tbsp soya sauce
3 – 4 tbsp dry sherry
3 tsp butter
2 cloves garlic – minced
1 cup chopped onion
1 pound fresh mushrooms

Cook barley until tender. Sauté onions and garlic. Add other ingredients.

Pizza Soup

1 tbsp vegetable oil
1 small onion chopped
½ cup sliced mushrooms
¼ cup slivered green pepper
1 28 oz can plum tomatoes (undrained)
1 cup beef stock (or bouillon)
1 cup thinly sliced pepperoni
½ tsp basil
1 cup shredded mozzarella

In saucepan (or soup pot) heat oil over medium heat, and cook onion, mushrooms and green pepper, stirring often, until softened but not browned.

Add tomatoes, stock, peppers and basil, cook until heated through.

Ladle into soup bowls, then sprinkle with lots of cheese.

Chili Gumbo (John Henderson)

4 slices bacon
1 lb. lean ground beef
1 cup celery, chopped
½ cup onion, chopped
1 28 oz. can diced tomatoes with juice 1 ½ cup sliced okra
1 19 oz. can black eyed peas, rinsed and drained
2 cups diced peeled yam or sweet potato
1 14 oz. can crushed tomatoes
1 cup green pepper, chopped
1 cup beef broth
1 tbsp chili powder
1 tsp oregano
1 clove garlic, minced or ¼ tsp garlic powder
1 tsp dried thyme
½ tsp dried basil
½ tsp salt
cayenne pepper, nutmeg

Cook bacon in large, deep frying pan on medium until almost crisp. Add ground beef, celery and onion. Cook for about 10 minutes until beef is no longer pink. Drain fat. Add remaining ingredients. Bring to boil on medium high. Reduce heat to medium low. Simmer, covered, for about 30 minutes.

Sweet Potato Soup (Cathy Crawley)

2 tbsp vegetable oil
2 onions, chopped
2 sticks of celery
2 tbsp ginger root, minced (be generous)
1 tsp curry paste (or to taste)
6 cups diced sweet potato (or squash)
2 apples, peeled, cored and diced
5 cups stock, chicken or veggie
1 cup coconut lite milk
¼ tsp salt and pepper (or to taste)
1 tbsp lime juice

Sauté onions, celery and ginger until soft. Add curry paste and cook additional 1 minute. Add sweet potato, apples and stock and boil for 25 minutes or until soft. Add coconut milk and cook another 5 minutes. Add salt, pepper and lime juice and put through food processor.

Tuna Corn Chowder

2 ½ cups corn
1 tbsp butter
6 slices bacon
1 cup diced onion
1 cup diced celery
1 tsp paprika
2 large potatoes cut in ½ inch cubes
4 cups chicken stock
2 cups light cream
2 6 oz. cans water packed tuna
2 tbsp finely chopped parsley
¼ cup green onion

Melt butter. Add bacon, celery, and onion. Add potatoes, chicken stock. Boil, simmer and cover for 15 minutes. Add corn and cream and cook for 5 minutes. Add tuna, parsley, and onion.

Everything Else!

Zucchini Squares

3 cups sliced zucchini
1 cup bisquick (1 cup flour, 1 ½ tsp baking powder, ¼ tsp salt, 1 tbsp shortening)
2 cups chopped onion
2 tsp parsley
½ cup grated parmesan
½ tsp salt, seasoned salt
½ tsp dried oregano, a bit of garlic, pepper, salt
½ cup vegetable oil
4 eggs slightly beaten

Combine all and pack in 8 x 12 pan. Bake at 350 for 25 minutes.

Mushroom – Spinach Strata

1 lb mushrooms
2 tbsp butter
1 cup chopped onion
8 slices bread
1 cup shredded moz cheese
2 cups chopped spinach
3 eggs
2 cups milk
1 tsp salt, pepper

Grease 10 inch pie plate. Sauté mushrooms and onions. Remove crusts from bread. Cut diagonally. Arrange 6 of bread halves. Top with mushrooms, onions, cheese and spinach.

Arrange 8 bread halves overlapping in a circle on top of spinach, place remaining 2 in centre.

Beat eggs, mix in milk, salt, pepper. Pour over mixture. Chill overnight. Bake at 350 for one hour.

Pasadena Pinwheels (Nadine Delorme)

8 oz cream cheese
2 tbsp mayo
Jalapeno peppers – diced
1 large tomato
¼ cup chopped onion
1 clove garlic minced
1 tsp chili powder
½ tsp salt


Blend cream cheese and mayo. Stir in remaining ingredients. Cover and refrigerate for two hours. Spread mixture over each tortilla. Roll up tightly. Trim ends. Refrigerate until firm. Slice and place pinwheels flat on cookie sheet. Broil until golden brown.

Spinach Dip

1 cup miracle whip
1 cup sour cream
3 green onions, chopped
1 pkg Knorr Swiss vegetable soup mix
Water chestnuts
1 pkg frozen spinach, well drained, and chopped.


One response to “Recipes

  1. Monika Will (maiden name)

    October 17, 2015 at 11:58 pm

    Where are Tante Irmgard’s recipes?


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