Most Recent Recipes Below

When Mom and Auntie Margie were at Oaklands School, Auntie Margie was friendly with Clara Frazer. One day Clara brought this cookie to school and shared it with Auntie Margie. Auntie Margie brought it home to share with Grandma Ralfs and they loved it. Mrs. Frazer then shared the recipe with Grandma.

1 cup butter

1 1/2 cup white sugar

3 eggs

1 lb. dates, cut in small pieces or ground in meat grinder

1 cup chopped nuts

pinch of salt

1/ tsp. ground cloves

3/4 tsp. cinnamon

1 tsp. soda dissolved in 2 tbsp. hot water

2 3/4 cups flour

Whip the whites of the eggs separately. Mix everything in order. Drop the finished mixture on a baking sheet in tsp. mounds. Bake at 350 deg. for about 12-15 minutes or check on colour.

I think Mrs. Frazer rocks!

This is another recipe from Mrs. Stenvold. and yes, it has pepper in it.

1/2 cup syrup (Rogers)

1/2 cup molasses

1 cup sugar

1/2 cup butter or marg.

1 rounded tsp. cinnamon

1 rounded tsp. pepper

1 rounded tsp. ginger

1/2 cup sour cream(canned milk)

2 tsp. baking powder

3 cups flour or more if necessary

Heat the first four ingredients until sugar is melted. Warm slowly. Cool it.

Add cream, flour and 2 tsp. baking powder.

Make a nice soft dough. Roll thin and cut in diamond shaped. OR can be rolled in log, wrapped in wax paper and put in fridge overnight.

When ready, unroll and slice thin, bake in 350 deg. oven. Watch to judge cooking time.

This is a recipe Mom got many years from Mrs. Stenvold, mother of Carl Stenvold. She was a great cook and many of her Norwegian recipes are still favourites. This one of Fattigman is especially wonderful. Mom made these every Christmas and we all got to help in different ways. The use of the deep-fat fryer was only Mom’s job. She didn’t share that as she was nervous of it.

6 whole eggs

4 egg yolks

10 tbsp. sugar

15 tbsp. cream(heavy and sweet) this is unwhipped whipping cream. 16 tbsp.=1 cup.

So, 1 cup less 1 tbsp. = 15 tbsp.

10-12 cardamon seeds- heat on paper or in small frying pan, on top of stove until crisp, take off shells and crush seeds with rolling pin.

1/2 cup butter, melted

6-8 cups flour

small glass rum, optional

Beat egg whites stiff. Beat yolks until thick and lemon coloured. Add sugar, then cream, rum, melted butter. Beat in egg whites. Add cardamon seeds, then sufficient flour for a nice soft dough. Store in fridge overnight.

When you are ready, dust the pastry board with flour and the portion of dough. Use a small portion at a time to roll out very thin. Dough stretches. When it is as thin as can be, rest it for a minute and then cut in diamond shapes about 2 x 3 ” and put a small cut in centre about 3/4 ” long. You now pull one end of the diamond shape through the slit in the dough and make a twist. This is where you need at least 2 other good helpers. One to roll out the dough, one to help cut and shape the fattiman, and NOW , one to cook them in the hot deep fryer, oil temp. about 360 deg. You’ll know how long to cook them as when done, they float to top of oil and become a wonderful shade of light brown. Take out of hot oil and immediately put on to brown paper to cool and drain oil, if any. You will be amazed at how many you’ll get from this recipe. And you’ll be thinking, next year I’ll make a double recipe. THEY ARE SO GOOD. Give me a call when they are ready.

They need to be kept in tight lidded tins so they stay crisp.

Mom got this recipe from her friend Molly Caruso and has adapted it over the years. It is simple but so good.

First, you need some good pastry that you roll out thin and cut into 3 “ circles. Bigger is ok but not smaller.

Next you can make or buy mincemeat to add to a bowl, and then finely grate an apple(peeled) into the mixture. Put about a heaping tsp into the middle of the pastry circle and seal edges with milk or water and press together to form semi-circle.

Bake at 350 -375 deg. Until tops are brownish and they smell good. Take out of oven and let cool on rack.

Next. Make a thinnish icing out of icing sugar and water and brush on tops of pastry. You want it to be brushable but  sticky as you are now going to sprinkle 100’s and 1000’s on top and let set.

These are remarkable. Hope you try them.