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Welcome to the my Recipe Archive!

Hello! My name is Lesley (aka. gwenlister) and I got so sick of always losing my recipes that I have decided to hold them here. Many are my family's recipes that have been passed down over the years and are staples for any family party. Others are just ones I have found randomly and have become favourites.

I will be adding new recipes as I try new ones that have worked out well, so check back. Also, I have tagged every entry to help you find them more easily.

Please leave a comment on any that you have tried to let me know if you liked them, or if you made any modifications that worked out well.

I hope you enjoy them!

-- Lesley

Basic Cheesecake

1 cup HONEY MAID Graham Crumbs
3 Tbsp.  sugar
3 Tbsp. butter or margarine, melted
5 pkg.  (250 g each) PHILADELPHIA Brick Cream Cheese, softened
1 cup sugar
3 Tbsp.  flour
1 Tbsp. vanilla
1 cup  sour cream
4 eggs

PREHEAT oven to 325°F if using a silver springform pan. (Or, preheat oven to 300°F if using a dark nonstick springform pan.) Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 min.

PLACE cream cheese, 1 cup sugar, flour and vanilla in large bowl. Beat with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

 

 

*easy to add additional flavour, like a quarter cup of Bailey's Irish Cream. Mmmmm..... :)

Best Blueberry Buckle

Struesel:
1/2 cup all purpose flour
1/2 cup packed brown sugar
2 tbsp white sugar
1/4 tsp cinnamon
pinch of salt
4 tbsp butter, softened (NOT MELTED, SARAH)

Cake:
1 1/2 cup flour
1 1/2 tbsp baking powder
10 tbsp butter, softened (STILL NOT MELTED!)
2/3 cup granulated sugar
1/2 tsp salt
1/2 tsp grated lemon zest
1 1/2 vanilla
2 large eggs, room temperature
4 cups blueberries

Instructions:

for the streusel: mix the flour, sugars, cinnamon, and salt until well combined. Add butter and mix until resembles wet sand.

for the cake: Preheat oven to 350 degrees, and butter a 9 inch round cake pan and line the bottom with parchment paper.

Whisk flour and baking powder and set aside. In a second bowl, cream butter, sugar, salt, and lemon zest until light and fluffy. Scrap down the sides of the bowl and beat in vanilla. Beat in eggs one at a time, scrape down the bowl, and then beat until fully combined. Then slowly beat in the flour mixture, stopping to scrape down the sides and bottom of the bowl so that no flour pockets remain. Batter will be very thick and heavy. Using a spatula, gently fold in blueberries.

Transfer batter into prepared pan, pushing and spreaking batter to pan edges and smoothing out the top. Take the strusel mixture and squeeze it into a lump and break into it little lumps and spread over top of batter. bake until golden brown and a wooden skewer thrust into the center comes out clean, approximately 55 minutes.

Corn Bread

Corn Bread (aka. Corn Johnny Cake)
1 cup cornmeal
1 tablespoon baking powder
1 ¼ cup milk
½ t salt
1 cup flour
1 egg
1/3 cup sugar
¼ cup oil

Mix all together until just combined. Do not over mix. Pour into a 9x9 pan. Sprinkle the top with extra cornmeal. Bake at 400 for 20 minutes or so. Best served warm with butter and molasses. 

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Spinach Dip

Spinach Dip
10 oz frozen spinach chopped
1 cup sour cream
1 cup mayo
½ cup green onion, chopped
1 pkg knorr veg soup mix
1 can chopped water chestnuts

INSTRUCTIONS:
Mix. Refridgerate for an hour or more (so the flavours can develop). Serve in pumpernickel bread.

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Leah's Timberland Dressing

Leah's Timberland Dressing
In a blender:
1 egg
few tbsp of Chinese vinegar
drizzle in oil while blender going until creamy white. (looks like mayo but not as thick)

Add in:
few teaspoons of tumeric
1 tsp of curry powder
pinch of salt
pinch of sugar

Stir in a few tablespoons of parmesan cheese

Store in fridge. Fantastic as a veggie dip, but works as a salad dressing as well.

My sister Leah’s Sicilian Salad

My sister Leah’s Sicilian Salad
5-6 potatoes boiled and sliced.
a few tablespoons of capers
2-3 chopped tomatoes
½ cup chopped chives/onions
½ cup fresh corn, cooked and cooled.
4-5 tbsp of olive oil
4-5 tbsp fresh herbs (basil, sage, rosemary, whatever is in season)
salt and pepper to taste

INSTRUCTIONS:
Layer veggies in a dish.  Mox together oil, salt, pepper, and herbs and pour over veggies. SO GOOD! Can serve over lettuce or with olives, artichokes, etc, but awesome on its own.

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Ruby Rhubarb Cake

Ruby Rhubarb Cake
½ c marg
¼ c brown sugar
2 cups flour
1 egg
½ t salt
¾ c milk
2 ½ t b powder

6 cups of diced rhubarb
1 package of strawberry Jell-o

1 cup white sugar
½ cup flour
6 T butter


INSTRUCTIONS:
Mix together first 7 ingredients. Spread in a 9x13 pan. Mix together rhubarb and jell-o powder and spread on top of base. Top with little blobs of flour, sugar and butter mixture. Bake at 350 degrees for 45 minutes. Fantastic alone, even better with vanilla ice cream.

Hot Milk Cake

Hot milk Cake
4 eggs
1 t vanilla
2 cups sugar
2 cup flour
½ t salt
2 t b. powder
1 cup milk
lump of butter

INSTRUCTIONS:
Cream together eggs, sugar, and vanilla. Blend dry ingredients and add them. Boil milk and butter (or at least melt them together in the microwave) and add to the mixture. Pour into 9x13 pan. Bake at 350 for ~30 minutes till brown


PERFECT birthday cake. Also lovely with some fruit stirred into the batter.

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Confetti Squares

Confetti Squares
¼ cup margarine
½ cup peanut butter
1 pkg chocolate chips
1 pkg mini marshmallows (the multi-colour kind are best)

INSTRUCTIONS:
Melt margarine and peanut butter. Add chocolate chips and stir until melted.  When the mixture has cooled slightly (so that it isn't so hot it will melt the marshmallows) add marshmallows in and mix to coat them all. Spread into a 9X9 pan and chill. DELICIOUS!!!

Minneapolis Molasses Cookies

Minneapolis Molasses Cookies
¾ cup shortening (or margarine)
2 cups flour
1 cup sugar
2 tbsp soda
1 egg
1 tsp salt
1/3 cup molasses
1 tbsp ginger, cloves, cinnamon

INSTRUCTIONS:
Roll into balls. roll in sugar. No need to flatten balls. Bake at 350 for 15 minutes.



This is a classic family recipe. They appear at every single family party (which happen a few times a year). The story behind them is a little blurred from the years of being passed along, but it is something along the lines of my great great grandmother and her husband moving to Minneapolis to make their life there. Their house burned completely to the ground soon after the moved there, so they moved back to New Brunswick, bringing with them only this recipe.

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