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  • Lemon Spread

    We really enjoy this lemon spread for our toast or bread.  It is a good way to use some zucchini when there is an abundance.  I also peel, slice, and measure the zucchini and freeze it.  Then in the winter when lemons are a good price and I have some extra time, I can make a batch.

    Gert Bakker

  • Gena’s Tomato-Trinity Puree

    The chef at the New Orleans School of Cooking said there are two trinities.  The Divine one we knew, and the other, he said, gives a divine flavour and is found in many of the world’s favourite dishes.  It is a combination of onion, celery, and sweet pepper.  Add tomato and oregano and it is Italian.  Add chili and tomato for Spanish or Mexican.  Add curry for Indian.  Add cream for French.  By making a blender puree of those four vegetables, and then canning it, I use up a lot of end-of-the-season garden produce and have a head start on many sauces.  The kids don’t pick out the chunks.

    Gena Van Dorp

  • Frozen Corn

    This is the Hodnefield way of preserving corn.  It has a good sweet flavor and when eaten in the middle of winter, almost seems as good as fresh.

    Darla DeKam

  • Apple Jelly

    There are a lot of crab apple trees around Winnipeg.  We can usually get a good supply of apples for the picking.  Some varieties (esp. the Rescue crab) are good for apple sauce and jelly.

    Gert Bakker
  • Hot Toddy

    Hot Toddy

    I got this recipe from a friend of mine. Her husband vouches for its medicinal value against the common cold.

    Laryn Kragt Bakker

  • Cinnamon Honey Coffee Ring

    This is a delicious loaf; something like monkey bread but I like to slice it.

    I tried it in an angel food cake pan with disastrous results.  The sauce leaked out all over the oven.  If you don't have a tube pan, you could use two bread pans.

    Gert Bakker