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Baked Goodness

As harvest nears completion and small windows of time open up at home, more of us are inclined to spend time making family favourite sweets and desserts. Many of us bake as a means of creative expression. Baking for our family and friends is a way of showing generosity. It is a way we remind ourselves and others of the abundance of food all around us.

Here are two recipes sent to us this week by our valued recipe swap readers plus two more selected off the Dairy Farmers of Canada website for your taste testing. May your kitchens smell heavenly!


Ruth Unger of Fisher Branchis one of our faithful recipe swap readers and recently sent us this recipe often enjoyed in their home. They make delicious cupcakes too, Ruth writes.

1/2 c. margarine,


1 c. sugar

1 egg

1 tsp. vanilla

3 medium bananas,


1-1/2 c. flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/4 c. cocoa

Preheat oven to 350 F. Grease a 9 x 13-inch pan. In a mixing bowl, cream margarine and sugar. Beat in the egg and vanilla until well combined. Blend in bananas. Combine flour, baking powder, baking soda, and salt and mix well with creamed mixture. Divide batter in half and add cocoa to half. Spread chocolate batter in prepared pan. Spoon remaining white batter on top and swirl with a knife. Bake for 25 to 30 minutes.

Frost with white icing:

1/4 c. margarine 1-1/2 c. icing sugar

1 tsp. vanilla

2 or more tbsp. milk

Mix margarine and sugar well. Beat in vanilla and enough milk for spreading consistency.


Another regular swap readerAnnette Leyenhorst at St. Claudesent us this moist and delicious cake recipe.

2 c. flour

1 c. sugar

1-1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. vanilla extract

1 can apple pie filling

Mix together first 8 ingredients and pour into a 9 x 13-inch pan. Mix together brown sugar, cinnamon and nuts and sprinkle on cake. Bake at 350 F for 45 minutes or until done.


Bread pudding is one of the easiest desserts to make. The addition of fragrant peaches makes this comfort food at its best. This delicious recipe comes from Dairy Farmers of Canada.

1 baguette or crusty

French bread (about 1

lb./500 g)

2 c. diced peaches

(fresh, drained canned or

thawed frozen)

5 eggs

2/3 c. oil

2 eggs

3/4 c. brown sugar

1 tsp. cinnamon

1 c. chopped nuts

3/4 c. packed brown


2 tbsp. all-purpose flour

1 tsp. ground cinnamon

4 c. milk

2 tsp. vanilla

Preheat oven to 350 F. Butter a 13 x 9-inch glass baking dish. Cut bread into 1-inch cubes (you should have 10 to 12 cups); spread in baking dish. Add peaches and toss gently to combine. In a large bowl, whisk together eggs, sugar, flour and cinnamon; whisk in milk and vanilla and pour over the bread and peaches. Press bread down gently with a spatula to coat in liquid. Let stand at room temperature for about 10 min. or until bread is soaked through. Bake for about 55 min. or until puffed, golden and a knife inserted in centre comes out clean. Serve hot or warm.

Yields: 8 to 10 servings. Prep. Time: 10 minutes. Cooking Time: 55 minutes.

We love hearing from readers and receiving your favourite recipes and recipe requests.

If you’d like to contact us by mail write to:ManitobaCo-operator Recipe Swap Box 1794 Carman, Man. R0G 0J0 or email: [email protected]


Here’s another fun recipe from Dairy Farmers of Canada the young folk in your house will like this time of year.

Web Topping:

3 tbsp. sour cream

1 tbsp. icing sugar

3 c. store-bought 2 per

cent chocolate milk

1/4 c. granulated sugar

2 tbsp. all-purpose flour

3 eggs

6 oz. (175 g) high-quality

semi-or bittersweet

(dark) chocolate,


Web Topping: In a small bowl, whisk together sour cream and icing sugar. Spoon into a small piping bag fitted with a small round tip or into a small plastic bag, cutting a small hole in 1 corner of the bag. Refrigerate until ready to use. In a medium saucepan, heat 2-1/2 cups of the chocolate milk over medium heat just until steaming and bubbles form around the edge. Meanwhile in a heat-proof bowl, whisk sugar and flour together. Whisk remaining 1/2 cup milk slowly into the dry mixture until smooth. Whisk in eggs until blended. In thin, steady stream, gradually whisk about half of hot milk into egg mixture. Gradually whisk back into saucepan and cook, whisking gently, for about six to 10 minutes or until thickened enough to coat a spoon. Remove from heat and stir in chocolate until melted and smooth. Pour pudding into eight shallow serving dishes or ramekins.

Using sour cream mixture, pipe concentric circles around the edge of each serving dish on top of the pudding. Drag the tip of a knife or a toothpick through the circles starting from the centre out toward the edge, creating a spiderweb effect. Cover loosely and refrigerate for about 30 minutes or until cold and firm. (Can be covered and refrigerated for up to 2 days.)

Yields: 8 servings. Prep. Time: 15 minutes. Cooking Time: 15 minutes.





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