Family and Friends of
Annie (Baker) and Charlie McGillis
Chalk River, Ontario, Canada

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Mabel's Recipes

Ginger Sparkles

Peanut Butter Balls Recipe
(Peanut Butter Squares)

Refrigerator Bran Muffins  (makes 5 doz)

Mabel's Meat Pies

Lemon Squares

Pineapple Squares

Curried Chicken

Maple Cream Fudge

Heavenly Hash


Ginger Sparkles

3/4 cup Butter
1 cup Brown Sugar
1/4 cup Molasses
1 Egg
2 cups Flour
2 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Ginger
1 tsp. Cinnamon
1/2 tsp. Cloves

Cream butter, sugar, molasses and egg. Add baking soda, spices and flour. Mix well.

Roll dough into small balls, place on cookie sheet and flatten with a flat bottomed glass dipped in white sugar.

Bake at 350įF for 8-10 minutes.

Cool cookies slightly before removing from cookie sheet.


Peanut Butter Balls Recipe
1 cups corn syrup
1/2 cup brown sugar
1 tsp. vanilla
1 cup peanut butter

2 cups coconut
2 cups rice krispies cereal
4 cups corn flakes cereal

Mix corn syrup, sugar and vanilla in large pot. Cook over low heat until mixture comes to a boil. Add peanut butter. Once melted, remove from heat and add coconut. Finally add cereal. Mix well. Shape into small balls and cool on wax paper.

Variation:

Peanut Butter Squares

Make as above but reduce corn flakes cereal to 3 cups and coconut to 1 cup. Instead of making small balls. Pour mixture in a 9" x 13" greased pan and pack down. Cut when cool.


Refrigerator Bran Muffins  (makes 5 doz)

Ingredients:
3 cups white sugar
1 cup shortening
3 tbsp baking soda
1 tbsp salt
2 cups boiling water
2 cups 100% natural bran
4 cups bran flakes
4 eggs
1 qt (or L) buttermilk
2 cups raisins
5 cups flour

Instructions:

  1. Pour boiling water over natural bran and let stand.

  2. Cream shortening and sugar.

  3. Add bran/water mixture and mix until shortening is dissolved.

  4. Whisk in eggs and buttermilk.

  5. In a separate bowl mix flour, salt, baking soda and bran flakes.

  6. Add raisins and mix with flour mixture.

  7. Add Dry ingredients to the wet mixture.

  8. Store batter in fridge for at least one day before using and batter can be stored in the fridge for up to 6 weeks.

  9. To bake, spoon batter into muffin times and bake at 375į for 15 minutes.

Perfect way to have fresh muffins in the morning. 


Mabelís Meat Pies                                             

Ingredients

Quantities: 12 pies (9Ē aluminium pans)

 

 

Meat Filling

Mix in One Very Large Pot

 

 

Lean Hamburger

4.5-5 kg   (roughly 4 large pkgs)

 

 

Spices

 

Chopped Garlic

2 tbsp

Summer Savoury

1 tbsp

Salt

1 tsp

Pepper

1 tsp

 

 

Vegetables

 

Onions

3 chopped onions (2 cups)

Carrots

6 grated (2 cups)

Celery

4 stalks thin sliced (2 cups)

 

 

Mushroom Soup (Condensed)

4 -10 oz cans

 

 

Cook hamburger until it starts to brown, making sure to stir often and remove lumps.  Add Spices and continue cooking until all brown.  Add vegetables and stir well continue cooking.  Add Mushroom soup and stir in well.  Then remove meat from heat and let cool.

 

 

Pie Crust

3 batches of pastry will be needed for 12 pies.

 

 

1 batch of pie dough

 

Flour

5 cups

Salt

1 tsp

Lard

1 lb

Egg

1

Vinegar

1 tbsp

Water

To make 1 cup with egg and Vinegar

 

 

Mix 1 egg, vinegar and enough water to make 1 cup and let stand.

Mix Flour and Salt.  Cut in Lard until crumbly. Add water mixture and work until mixed.  (do not over work). Let stand. Roll dough on a well floured surface.

 

 

 

Assemble

Line bottom of pie plate with rolled dough and cut to edge.  Fill pie with meat level to sides. Wet edge of pie crust with water.  Place rolled dough over pie and press edges and cut off excess dough.  Repeat for all pies.

 


Lemon Squares

From The Junior Women's Association of St. Andrews United Church Chalk River, Ontario Canada (1960?)

22 large graham wafers (2 cup Crumbs)
1/2 cup icing sugar
1/2 cup butter
5 tbsp white sugar
2 egg whites (Stiff)
1/2 tsp baking powder
1 pkg Lemon Pie filling (prepared)

Combine butter and icing sugar, add wafer crumbs. Press 1/2 the mixture into a well greased 8x8 cake pan.  Cook approx 10 minutes.

Spread with warm (not hot) lemon pie filling prepared as per instructions on package.

Beat egg whites till stiff,  adding white sugar and baking powder. Spread stiff egg whites over lemon pie filling. Sprinkle with remaining wafer crumb mixture. Bake until golden brown.


Pineapple Squares

From The Junior Women's Association of St. Andrews United Church Chalk River, Ontario Canada (1960?)

Cook at 350/375

Crust:
1/2 cup butter
1/2 cup brown sugar
2 beaten egg yolks
1 tsp vanilla
1 1/2 cup flour
1 tsp baking Powder

 
Filling:
19 oz can sweetened crushed pineapple
1 1/2 tbsp cornstarch

Meringue:
2 egg whites
1 cup brown sugar

1/2 cups chopped nuts

Cream butter and sugar; add egg yolks and vanilla. Sift in flour and baking powder and mix well.  Bake in a square 8x8" pan for 20 minutes until lightly browned. Let cool.

Drain juice from crushed Pineapple and reserve both.
Over low heat, combine pineapple juice and cornstarch, stirring constantly until thick. Add reserved crushed pineapple. Spread over crust.

Beat egg whites and brown sugar until stiff.  Spread over pineapple.
Sprinkle with nuts and bake until golden brown.


Curried Chicken

 
2-1/2 frying chicken
1/4 cup green pepper chopped
1 tbsp curry powder
1/2 small can  tomato paste
lemon juice
1/2 cup oil or butter
1/2 cup chopped onion
1 can 14 oz beef or chicken broth
Coating Mixture: flour, salt, pepper, garlic and ginger

  1. Cut chicken into fillets and brush with lemon juice
  2. Shake in flour, salt, pepper, garlic, ginger mixture to coat
  3. Brown chicken in oil, then add onion and green pepper and cook until limp.
  4. Stir in curry powder and add broth and tomato paste.
  5. Cover and cook on medium then low temperature for 1 hour.
  6. Thicken sauce with 1 tbsp coating mixture mixed with a little cold water.
  7. Serve immediately with Cooked rice.

Maple Cream Fudge

2 cups brown sugar
1/4 cup butter
1-1/2 tsp vanilla
2 tbsp flours
1 tsp vinegar
1/2 cup canned milk
1/2 tsp baking powder
1/2 cup chopped nuts (optional)
  1. Mix sugar, flour, butter together in over sized saucepan.  Add canned milk and vinegar.
  2. Boil until the sauce reaches soft ball stage (Few drops of sauce forms a soft ball when a dropped in cold water.)
  3. Remove from heat. Add baking powder and whip well (note it will expand a lot (double) in the sauce pan at first and then reduce back)
  4. Add vanilla and nuts and whip again.
  5. Pour into buttered 8x8 inch cake pan.
  6. Cool partly and cut squares with knive.
  7. Cool more then remove from pan when hard.

Heavenly Hash

Crust:

1-1/2 cups flour
1/2 cups butter
1 cup brown sugar
 

 

Filling:
2 eggs
1 cup brown sugar
1 tsp vanilla
1/2 tsp salt
2 tsp flour
1/2 tsp baking powder

1/2 cup coconut
1/4 cup chopped cherries
1/2 cups chopped nuts
3/4 cup chopped dates
  1. Combine flour, sugar and butter.  Spread in 8x8 inch cake pan.
  2. Cook crust for 5 minutes at 350 till starting to brown, then remove from heat.
  3. Beat eggs, add sugar, vanilla, salt, flour and baking powder.
  4. Stir in chopped dates, coconut, cherries and nuts.
  5. Spread filling on top of curst and bake at 350 for 25 minutes.
  6. When cool, spread with butter icing.
     
             
 

 

Contact: Dianne  

March, 2009
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