I enjoy baking more than I enjoy cooking a main meal and this year I decided to make a few goodies for Thanksgiving this Monday. This lead me to one of the books I have in my collection, The R.M. of Mossey River Homecoming Cookbook 1996, that my family purchased while at the reunion.
One of the memories that sticks out during this reunion is helping my grandmother, Pauline Johnston, serve ice-cream. While I don’t enjoy eating Tiger, Tiger it stands out as one of the most pleasant memories I have with my grandmother. I also remember during one presentation during the festivities that a coordinator read a letter from my great-aunt, Ruth Galbraith, who was unable to attend but wanted to send well wishes as she taught at a number of schools in the area including Mowat.
| R.M. of Mossey River Homecoming Cookbook 1996 |
| ACKNOWLEDGEMENT |
| The publication of the cookbook was in honour of the celebration of he Homecoming of the R.M. of Mossey River held on July 19, 1996.Special thanks to all those who contributed their treasured recipes for our cookbook. The response was overwhelming, we had received almost 1600 recipes.Unfortunately we were not able to print all the recipes. Please accept our apologies for those recipes that space did not permit us to include and also any errors and/or omissions.As you read these recipes in this cookbook, we hope that it will become a cherished memento of an old school friend, an old acquaintance or neighbour, and that it will continue to be read by generations to come.Cookbook committee: Emily Pylypchuk – Co-ordinator Marlene Hafenbrak Kathy McGill Phyllis Momotiuk Stella Monchka Angela Pylypchuk A special thank-you to Kathy McGill for the beautiful artwork on the cover and divider pages, also to Evelyn Remple of D&E Computer Services for helping us to set up the artwork and lettering. Thanks to Michelle Monchka for helping with the typing. Many thanks to those who have supported us to make this cookbook a success. This cookbook has been sponsored by the Fork River Community Hall. |
| RICE KRISPIE SQUARES | April Mrozowich (Natrasony) Darren – Fork River School |
| 1/4 cup margarine | 1/2 teaspoon vanilla |
| 5 cups miniature marshmallows or 40 regular, cut in half |
6 cups Kellogg’s Rice Krispies |
| In a large saucepan over low heat, melt margarine. Add marshmallows, stirring until melted and well blended. Remove from heat, then stir in vanilla. Add, Rice Krispies, stirring until well coated. With a lightly buttered spatula, press into a buttered 9×13 inch pan. ** For a festive look drizzle with melted chocolate or sprinkle with cake sprinkles. |
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Very easy recipe but tasty none-the-less.
| CARROT SPICE CAKE | Freda Brown (Benson) – Odda School |
| In a bowl beat 4 large eggs with 2 cups of white sugar until light. Beat in 1-1/4 cups of vegetable oil, a little at a time, beating well after each addition. Stir in 2 cups sifted all-purpose flour sifted again with 2 teaspoons each of cinnamon and baking soda, and a pinch salt. Stir in 3 cups loosely packed grated carrots (1/2 pound). Add 1 cup chopped pecans or walnuts and teaspoon vanilla. Transfer to well buttered and floured 9×19 inch pan. Bake at 350 degrees F, for 35 to 45 minutes. | |
| Icing | |
| 8 ounce pkg. cream cheese | 2 cups icing sugar |
| 1/4 cup butter | 1 teaspoon vanilla |
| Cream icing ingredients together. | |
The carrot cake seemed a little dry by itself but when paired with icing it was a nice combination.
The recipe below is a family favourite. Whenever the grand-kids or great grand-kids went to visit grandma at the farm she would bake each child a whole ice-cream pail full of kiffles. These have a nice cinnamon sugar taste and are good on their own or with a little ice-cream or hot chocolate.
| KIFFLES | Pauline Masiowski |
| 1 tablespoon yeast |
1/2 cup warm water |
| 1 teaspoon sugar | 3 cups floor |
| 1 tablespoons sugar | 1/2 teaspoon salt |
| 1 cup butter or margarine | 1/2 cup water or milk |
| 2 eggs | |
| Soak first 3 ingredients; meanwhile mix as for pie crust the remaining ingredients, adding yeast mixture, knead until soft and place in fridge over night. In the morning divide dough into 4 or 5 pieces. Roll as for pie in sugar and cinnamon mixture (1 cup sugar and 1 tsp cinnamon). Cut into wedges of 8 per piece and roll from wide end to middle. Bake in over at 350 degrees F for 20 minutes or until golden brown. | |
From Mowat and Beyond 