Marie Cookpad

  One of the things my ex and I used to love to order when we went to our favourite Diner was a Turkey Club Sandwich.  It would come to the table so tall and stuffed you could barely finish it.  Always with a side of fries and coleslaw to die for.   The food would practically be hanging off the plates, and it would be sooooooo good!  Diner food is always incredibly delicious and fattening, but we won't talk about that will we.    Thinking back I can't believe that we each used to polish off one of these sandwiches with all of the sides no problem.  Thinking about it now makes me break into a cold sweat.   There is no way that I could eat a whole one of these along with coleslaw and fries. No way.  Its true folks, your appetite does decrease a great deal as you get older.    Or maybe you just get smarter about things like this  . . .  and use caution.  Either way there is no way I would or could eat a whole one of...

  For as long as I can remember and beyond Saturday night suppers back home in Nova Scotia and indeed all down the Eastern part of Canada and the US, Saturday night baked bean suppers have been the tradition.   In fact, during non-covid days, Baked Bean Suppers have always been huge fund raisers for local communities, volunteer fire departments, schools, etc.  People have always loved them.   Back where I come from Baked Beans are not humble, they are precious and speak of family, tradition and community spirit. Baked Bean Suppers, with home baked beans, ham or hotdogs, scalloped potatoes and steamed brown bread, or sometimes molasses oatmeal bread, or baking powder biscuits, or even corn bread.  These are knit into very the fibre of every maritimer.   Brown Bread is probably the most basic traditional bread served with baked beans.  Back home you can buy it in cans, baked and ready to re-heat by steaming.  Or you can make your own, which is very ...

  The other day I made us some tasty Mexican Scrambled Eggs for our lunch/supper.  We both enjoy Tex Mex flavours, and do enjoy a meal such as this every now and then. Quick each and incredibly delicious as well as being quite colourful!    I decided to make my own tortillas for this.  I have a recipe of my own that I have been making for many years now. I started doing this back in the 1980's when mexican ingredients were not all that readily available.  You can get that recipe here .   My family loved my enchiladas and I started making my own tortillas so that I could make them enchiladas from my leftover turkey and other roasts. I had seen this recipe however on Pinterest from Cafe Sucre Farine.   I really wanted to try it.  They looked really good and I know that blog has a great reputation for producing good food.    I decided to use their recipe to make tortillas to serve with my Mexican Eggs.      The re...

  These bars are nothing new. I've been baking them for my family for years and years. I am sure you have as well.  I think I got the original recipe from a magazine advert back in the 1980's for Eagle Brand Sweetened Condensed Milk.   My children always loved them, and no small wonder.  They are sweet, sweet, sweet!   The original recipe makes 16 large bars. I have downsized it to make only 8, and actually you could probably cut them in half and make 16 small bites if you wanted to. (Which is probably a lot healthier sugar wise!)    I have also seen them called Seven Layer Bars because they are composed of layers of different things.  You begin with a layer of graham cracker crumbs and melted butter. We don't get graham crackers here, but digestive biscuits make a great substitute.   I weighed them out and 6 regular sized Digestive biscuits are the equivalent of 3/4 cup of crumbs, weighing 90g.   I used pecan nuts next. I like to toast ...