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Thanks For The Cookbooks


When we put out a call for community cookbooks this winter, we were confident we’d hear from some of you – and you delivered!

Health centres, church groups, festival organizers, community park stewards, 4-H clubs, women’s groups, homecoming committees, dance groups and ag societies – cookbooks came from all of these and more.

We regularly heard back from many of you after featuring your cookbook too. Some told us how they enjoyed a spat of sales as a result. The Cypress River Ag Society, we learned, sent their cookbook back into print after getting frequent requests for it.

Be proud of your cookbooks. By assembling recipes and offering cookbooks at modest prices as

Last week’s rain and chill made being outdoors highly undesirable. But any dreary day is a good day to bake something. Hopefully the skies have cleared by the time you read this, but here are recipes for making cookies, a cinnamon role recipe selected from one of the cookbooks we featured, plus a date loaf and a muffin recipe from two of our Recipe Swap’s contributors. Enjoy!


A recipe selected from the Riverton-Hnausa Lutheran Church Favourite Recipes 1984 Revised Edition).

3 c. flour

1 tsp. salt

1 c. butter or margarine

1 pkg. yeast

1/2 c. water

1 tsp. sugar

1/2 c. scalded milk

3 tsp. sugar

2 beaten eggs

1 c. sugar

2 tsp. cinnamon


Rub flour, salt and margarine together as for a pie crust. Dissolve yeast with 1 tsp. sugar and 1/2 cup warm water. Add cooled milk, eggs and yeast to flour mixture. Shape dough and leave in fridge overnight. In the morning, cut into seven pieces as equal as possible. Cut in wedges (not as big as pie pieces). Spread with jam. Roll in from outside to small end. Place on a well-greased pan and let rise for 1/2 hour. Bake at 400 F for 10 to 15 minutes. Remove from pan quickly as these will stick. Thank you for supporting the recipe swap! We love receiving readers’ favourite recipes and recipe requests.

fundraisers, you continue a long-cherished Canadian tradition now dating back over a century and a half. Some of you shared cookbooks that go back more than 50 years. Others sent cookbooks hot off the press. All of you had an important story to share about community building. This tradition endures because of all the positive impacts these cookbooks continue to have.

Thank you to all who sent us a community cookbook this spring and keep watching this section. We’ll continue using these cookbooks and any others you continue to send us as resource for sharing great recipes with Co-operator readers.

– Lorraine


This recipe is found on the website of Canola Info. For more great recipes log on to:

3/4 c. canola oil

3 eggs

1 c. granulated sugar

1 c. brown sugar

1 tbsp. vanilla extract

1-1/2 c. whole-wheat flour

1 tsp. baking soda

1-1/2 c. rolled oats

1/2 c. flaked coconut

1 c. dried cherries

1/2 c. dried cranberries

1/2 c. slivered almonds

1/2 c. mini chocolate chips

Preheat oven to 350 F (180 C). In a large mixing bowl, combine canola oil, eggs, granulated sugar, brown sugar and vanilla. Beat ingredients until well mixed. In a small bowl, combine flour, baking soda and salt. Add to canola mixture and stir until just combined. Stir in rolled oats, coconut, cherries, cranberries, almonds and chocolate chips. Mix well. Form dough into 1-inch balls and place about 2 inches apart on a non-stick cookie sheet lined with parchment paper. Flatten slightly with a fork. Bake for 10 to 12 minutes or until golden brown. Cool for 2 minutes on baking sheet and then remove to wire rack to cool completely.

Yield: 5 dozen cookies.


Manitoba Co-operator Recipe Swap

Box 1794, Carman, Man. R0G 0J0

or email

[email protected]


This recipe was provided to our recipe swap by Beryl Parrott of Franklin.

1 c. chopped dates

1 tsp. baking soda

1 c. boiling water

1/4 c. butter

1 c. brown sugar

1 tsp. vanilla

1-1/2 c. all-purpose flour


1 c. chopped nuts

1 egg

Sprinkle baking soda over dates. Add boiling water. Let cool and then cream well. Mix sugar and butter well. Add beaten egg and vanilla. Mix this with flour and salt. Stir in nuts. Pour into a greased 9 x 5-inch pan, or use two pans. Bake at 325 F for approximately 40 minutes.

Test for doneness.


This recipe comes from Patricia Futros of Lorette.

1 c. all-purpose flour

1 c. whole-wheat flour

1/2 c. packed brown sugar

1 tbsp. baking powder

1 tsp. salt

1 tsp. cinnamon

1/2 c. chopped walnuts

2 eggs

1 c. buttermilk

1 c. grated peeled apple

1/2 c. butter, melted

In large bowl, combine all-purpose and whole-wheat flours, sugar, baking powder, salt and cinnamon; stir in walnuts. In separate bowl, beat eggs well; blend in buttermilk, apple and butter. Add to dry ingredients, stirring just until moistened. Spoon into large greased or paper-lined muffin cups, filling three-quarters full. Bake in 400 F oven for 20 to 25 minutes or until tops are firm to the touch.

Makes about 12 muffins.



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