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  • Cheese Muffins

    The recipe originally called for the cheese and 4-5 slices of cooked, crumbled bacon.  It didn't have the parsley, chives or onion powder.  They were really good too, just more fat in them.  In the COMPANY'S COMING cookbook, it also suggests that milk can be replaced with a tin of condensed cream of chicken or mushroom soup for a different savory muffin.

    Gert Bakker
  • Best Ever Muffins

    Best Ever Muffins

    These muffins have been made often by our family.  The recipe is from the early 1970's when I was new here and we made a Calvinette cookbook.  We like them, and over the years we have come up with some variations.

    Gert Bakker

  • Three C Bread

    This is a bread Mom used to make quite often.  The recipe says it is for 9 - size 303 cans.  It can also be baked in a large loaf pan, or two small ones.

    Gert Bakker
  • Roggesbrood (Rye Bread)

    Roggesbrood (Rye Bread)

    We don’t know why this bread is called Roggesbrood, the Dutch word for rye bread (the recipe calls for cracked wheat flour), but we do know why it has become a family treat--caraway cheese or peanut butter make excellent toppings.  Although finding cracked wheat flour in our part of the U.S. has been a challenge, Canadian stores are more accommodating.

    Mom DeKam

  • Mrs. Olson’s Orange Slice Bread

    Mom worked for Olson's for a while. Mom always appreciated how Mrs. Olson always looked forward to a cup of coffee with her in mid morning.

    Gert Bakker

  • Banana Bread

    Banana Bread is often served at Sunday morning lunches at mom’s house.  This bread stays moist.  Really ripe bananas give the best taste.  We often bake this in soup cans (fill about 2/3 full) for a more rounded effect.

    Darla DeKam

  • Toaster Oat Bread

    This is a recipe that is not, maybe, for everyone.  Our roommate Cindy’s first and only response was “well, it’s not chocolate cake”  Now we warn her of that sad fact before she tastes anything we bake.

    Lisa and Lana Vander Schaaf