This is another recipe from the Saskatchewan farm kitchen of Joan Heath. It’s packed with flavour and travels so well that she frequently uses it as part of the lunches she prepares for her husband Corey as he works their thousands of acres of wheat, lentils, canola and beans.
In a bowl combine whole wheat flour, baking soda, salt, rolled oats and Red River cereal; set aside. In another bowl cream together margarine, brown sugar, eggs and vanilla. Add flour mixture, raisins and sunflower seeds to creamed mixture. Mix well. Refrigerate dough for about 1 hour.
Drop by the tablespoonful, shape and flatten slightly on to a non stick or parchment-lined cookie sheet.
Bake for 12 – 15 minutes in a preheated 350’F (180’C) oven.
Makes 2 dozen cookies.
A Strawberry Pavlova is one of summer’s great desserts! Crisp and snowy on the outside and marshmallow-like on the inside, the topping is lightly sweetened whipped cream and fresh local strawberries. Because the berries are left whole and unsweetened, the flavours are the purest you’ll ever taste, layered with cream and soft meringue. When it […]
Try these oatcakes from Cape Breton…they are fabulous with good Canadian cheese.
Maple sugar-making was an important social activity for the indigenous peoples. Families and small groups gathered in temporary camps in early March, staying for about a month in order to make their yearly supply. Diagonal cuts were made in the base of the sugar maple trees (Acer saccharum) with an axe and the sap that […]
Great brownies depend upon wonderful ingredients. High quality chocolate, sweet butter, lots of vanilla and tons of love.
