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The Ladies Page

Welcome to our new endeavor ladies. Hopefully our new page will allow us to exchange recipes and ideas for crafts. We are all multi talented, and must have much to share with our Massey family. I will begin by sharing some of my favourite and very simple recipes.

Marlene's Quick Cinnamon Buns

Mix these first three ingredients together (sugar mixture) and set aside
1/2 cup butter
3/4 cup brown sugar
1/2 tsp. cinnamon

2 cups flour
4 tsp. baking powder
1 tsp. salt
1/2 cup butter
1 cup milk
Blend dry ingredients together with pastry blender.
Add milk and gently knead on floured board. Pat out to approx 9”X9” square. Spread with sugar mixture and roll up as jellyroll.
Cut into 12 slices and bake in muffin tins at 425 F for 15 minutes.
I use the muffin tins to keep them uniform in size and easy to separate. Turn out onto waxed paper to cool. They can be iced if you wish.

Marlene's 24 Hour Bran Muffins

1 cup boiling water
1 cup bran flakes
2 cups sugar
1/2 cup butter
Mix above together and
2 beaten eggs
2 cups plain yogurt
2 cups bran flakes
1/2 tablespoon salt
1 1/2 tablespoon baking soda
2 1/2 cups flour
Mix together and add 1 cup raisins. Let sit in an airtight container in fridge for 24 hours before baking.
Bake at 400F for 20 minutes in cupcake papers in muffin tins. You can keep this batter for 3-4 weeks, and bake as you need them.

Erin's Lazy Perogies

1 cup butter (or Canola cooking oil)
2 large cooking onions, chopped
2 cloves garlic, chopped
10 lasagna noodles, preboiled (oven-ready ones should be preboiled too)
6 cups mashed potatoes (about 6 med potatoes)
3/4 tsp. salt (or to taste)
2 or 3 cups grated cheddar cheese

Melt butter in a frypan and saute onions and garlic in it. Meanwhile boil noodles and drain. Spread about 1/4 cup of the butter-onion mixture on the bottom of a 9x13 inch baking dish. Cover the bottom of the baking dish with one layer of noodles. Mash potatoes, salt, and grated cheese together and spread one-half of the mixture over the bottom layer of noodles. (It is easier to form a loaf-shape of potato-cheese mixture then slice it 1/4 inch thick and lay it on the noodles) Cover with another layer of noodles and more butter-onion mixture. Spread the other half of potato and cheese mixture over noodles. Cover with a third layer of noodles. Spread remaining butter-onion mixture over the top layer of noodles. Bake, covered in foil, for 30 minutes in an oven at 350 degrees F. Let stand 5 minutes before serving with sour cream. Enjoy! (Instead of cheddar, could use cottage cheese, fried mushrooms, etc.)

Anton's Even Lazier Perogies

1/2 cup butter (or Canola cooking oil)
4 large cooking onions, chopped
3 cloves garlic, chopped
1 box butterfly noodles, boiled according to package instructions
About 6 large potatoes
2 tsp salt, divided (or to taste)
2 or 3 cups grated cheddar cheese

Peel potatoes and cut into pieces. Cover with water and boil about 20 minutes until done. Drain water off. Add 1 tsp salt and shredded cheddar to potatoes. Cover and let cheese melt. When melted mash potatoes well. Melt butter in a frypan and saute onions and garlic in it. Cook noodles with 1 tsp salt added to water and boil noodles until done, then drain. Add fried onions and garlic to cooked noodles and stir. Serve a scoop of potatoe-cheese mixture with a scoop of the noodles. Add sour cream. Enjoy. (Instead of cheddar, could use cottage cheese, fried mushrooms, etc.)

Carolyn's Harvest Soup

2 tbsp olive oil,
1 full size butternut squash,
2 or 3 carrots,
2 leeks,
1 large cooking onion,
2 cloves garlic,
3 Yukon Gold potatoes,
chicken stock or water, 1 cup milk or cream,
salt and pepper to taste.

In a large cooking pot combine olive oil, diced leeks (white parts only), diced onion and garlic and saute until transparent. Peel and dice squash, carrots, potatoes and add to mixture. Add chicken stock to just cover vegetables and bring to a boil. Cover and simmer for one hour. Puree mixture in a hand blender. Add salt and pepper to taste, milk or cream and serve hot with garlic bread or rye bread.

Shirley's Meatloaf

2.5 pounds extra lean ground beef,
2/3 cup milk,
2 eggs beaten,
1/2 cup chopped Spanish onion,
2 tablespoons mustard powder,
1.5 teaspoons salt,
1/2 teaspoon freshly ground pepper,
6 handfuls of flaked oats,
2 heaping tablespoons hot horseradish sauce (optional).

Mix well and shape into loaf in baking dish. Bake for 1.5 hours at 350 degrees Fahrenheit.

Mary's Apple Cake

3 cups finely diced peeled apples,
1 1/2 tbsp lemon juice,
2 eggs beaten,
3/4 cups oil,
2 cups sugar,
2 1/2 cups flour,
1 tsp salt,
1 tsp baking soda,
1 1/2 tsp cinnamon,
1 cup nuts or raisins,
icing sugar.

Mix together oil, eggs, lemon juice and pour over apples. Set aside. Mix together sugar, flour, soda, salt, nuts and cinnamon. Mix in apples and pour into greased bundt or loaf pan. Bake at 350 degrees Fahrenheit, for 45 minutes. Cool before removing from pan. Sprinkle icing sugar over top.

Anton's Lazy Cabbage Rolls

2 lbs lean ground hamburger or pork
4 cooking onions,
3 cloves garlic,
olive oil,
14 oz. can of crushed tomatoes,
2 tsp salt,
1/2 tsp pepper,
medium size head of cabbage,
1 1/2 cups uncooked rice,
sour cream (optional).

Bring 4 cups of water to a boil and add 1 1/2 cups of long grain rice and 1 tsp salt. Let simmer until rice is almost done.
In a large cooking pot, shred the cabbage (except the core) and cover with water. Cook for 20 minutes and drain. Add some olive oil to a fry pan and saute diced onions and garlic. Add hamburger and brown it too. In a large roaster, or Dutch oven, add the cooked rice, browned hamburger, cooked cabbage, 14 oz can of crushed tomatoes, 1 tsp salt, 1 cup of water, 1/2 tsp pepper and stir thoroughly. Place in oven, covered, and bake at 325F for one hour then bake for a further hour at 300F. When serving you may add a dollop of sour cream. Makes about 12 servings.

Erin's Triple-Chocolate Brownie Cookies

3/4 cup butter, cubed,
4 squares (1 ounce each) unsweetened chocolate,
2 cups sugar,
4 eggs,
1 1/2 cups all-purpose flour,
1/2 tsp salt,
1/2 cup baking cocoa,
2 tsp shortening,
2 tsp baking powder,
2 cups (12 ounces) semisweet chocolate chips, divided.

In a small saucepan over low heat, melt butter and unsweetened chocolate; cool. Transfer to a large mixing bowl; add sugar and eggs. Beat until smooth. Combine the flour, cocoa, baking power and salt; gradually add to chocolate mixture. Stir in 1 1/2 cups chocolate chips. Cover and refrigerate for 2 hours or until easy to handle. Drop by heaping tablespoonfuls 3 in. apart into greased baking sheets. Bake at 350 degrees for 7-9 minutes or until edges are set and tops are slightly cracked. Cool for 2 minutes before removing from pans to wire racks to cool. In a microwave-safe bowl, heat shortening and remaining chocolate chips on high for 1 minute or until chips are melted; stir until smooth. Drizzle over cookies.Let stand for 30 minutes to set. Yield:3 dozen.

Sam's New Year Pie

Take 12 fine, full grown months. See that they are free from old memories of bitterness, rancor, hate, and jealousy. Cleanse them completely from clinging spite and pick off specks of pettiness and littleness. Have them just as fresh and clean as when they came from the storehouse of time.

Cut each month into 30 or 31 equal parts. Do not attempt to make the whole batch at once but prepare them one day at a time as follows. Into each day put:

12 parts faith
6 of kindness
11 of patience
5 of prayer
10 of courage
4 of love
9 of forgiveness
3 of meditation
8 of hope
2 of honesty
7 of work
1 of rest

Put in 2 tablespoons of good spirits, dash of fun, sprinkling of play, and a heaping cup of good humour. Mix together with vigor. Cook thoroughly with fervent heart. Garnish with smiles and a sprig of joy. Serve with quietness, unselfishness and cheerfulness. Serves everyone.

The next three recipes are from a small pocket notebook called "Household Hints and Recipes With Compliments of Massey Harris Co. Ltd., Toronto Canada" published in 1899 (yes that is 1899) The notebook contained a picture of a different Massey Harris farm machine with a brief description on each page.

Apple Puffs

Required: 3/4 pound of flour, 6 oz butter, pinch of salt, water, 3 or 4 apples.

Method: Peel, core and mince the apples. Add a little sugar and lemon juice. Rub half the margarine into the flour, add salt and sufficient water to make a paste. Roll it out very thinly. Spread the rest of the butter over it, fold the pastry in three. Roll it out and fold in three, roll it out once more. Cut it into rounds, lay some of the apple mixture in the center of each round. Fold the round over, and damp the paste at the edges to make them stick together. Brush over with the white of an egg and a little sifted sugar. Bake for 20 minutes.

A Sunday Pudding

Required: Two eggs, their weight in butter, flour and sugar.

Method: Beat the butter and sugar to a cream, add the eggs and lastly the flour which has had half a teaspoon of baking powder mixed in it. Butter a shallow pie dish, spread with a layer of stewed figs, cut finely. Pour the batter mixture over and bake for half an hour.

Beef Rissols

Required: To each pound of meat allow 3/4 pound of bread crumbs, some chopped savoury herbs, pepper, salt, 1/2 teaspoon of minced lemon peel, two eggs.

Method: Mince the meat finely, mix it with the bread crumbs and seasoning. Bind all together with an egg. Form into balls or rolls, dip into egg and bread crumbs, and fry a rich brown colour.

Marlene’s Dream Bars

1/2 cup butter
1 cup graham crumbs
1 cup chocolate chips
1 cup fine coconut
1 can eagle brand milk

Melt butter and add to crumbs. Press into 8x8 inch pan. Spread chips & coconut over top one layer at a time. Pour milk over all and bake at 350F for 20-30 minutes. A very rich dessert. Cut into 1 inch squares to serve.

Marlene’s Raw Apple Cake

4 cups cubed peeled apples
2 eggs
1/2 cup oil
1 cup sugar
2 tsp. baking soda
1/2 tsp salt
2 tsp. cinnamon
1 1/2 cups flour
1 cup raisins (opt)

Break eggs over the apples, and stir. Add the rest of the ingredients and mix well together. Bake in 8x8 inch pan at 350F for 35-40 minutes. Serve hot or cold with ice cream.

Marlene’s Rhubarb Delight

4 cups diced rhubarb
3/4 cup sugar
1 package strawberry jello powder
1 package white cake mix
3/4 cup water

Place rhubarb into an 8x8 inch pan. Sprinkle sugar over fruit. Spread jello powder over entire surface. Crumble cake mix over top. Drizzle water over cake mix. Bake at 350F. These ingredients must be added in order and not stirred together.

Marlene’s Lumberjack Loaf

2 cups chopped peeled apples
2 cups chopped dates
2 cups boiling water
1 cup butter
2 cups white sugar
2 eggs
2 tsp. baking soda
1 tsp. salt
2 tsp vanilla
1/2 cup orange juice
3 cups flour

Pour water over the fruit. Other fruit may be added. Glazed fruit, raisins, etc. Cream butter & sugar well. Add eggs, salt, vanilla & juice. Add flour to creamed mixture with the fruit and mix well. Pour into 2 or 3 well greased floured loaf pans and bake at 350F for 1 to 1 1/2 hours.

Marlene’s Fruit Cocktail Torte

1 cup flour
3/4 cup sugar
1 egg
1 tsp. soda
1/4 tsp. salt
1- 14oz. tin fruit cocktail
1/2 cup brown sugar
1/2 cup nuts (opt)
1/2 tsp. cinnamon.

Drain fruit cocktail. Mix all ingredients together. Spread in an ungreased 8x8 in. pan. Sprinkle brown sugar mixture over, and bake at 350F for 35-40 minutes. Serve with ice cream or whipped cream.

Marlene’s Rhubarb Cake

1 1/2 cups br. sugar
1/2 cup butter
1 egg
1 cup sour milk
1 tsp. soda in milk
1 1/2 cup diced rhubarb
2 cups flour
1 tsp. vanilla
1 tsp. salt
Cream butter with br. sugar and egg. Add milk mixture alternating with dry ingredients and vanilla. Add rhubarb and mix well. Mix topping well and sprinkle over cake. Bake at 350F for 30-35 min. in a 9x9 inch pan.
1/2 cup brown sugar, 1 tsp cinnamon

Marlene’s No Cook Chili Sauce

8 lb. tomatoes
3 to 4 onions
2 to 3 stalks celery
2 to 3 green peppers
3 cups white sugar
1 1/2 cups vinegar
1 tsp. dry mustard
1/2 tsp. cinnamon
1/4 cup pickling salt

Peel and chop tomatoes, onions, celery, and peppers. Add 1/4 cup salt and let sit overnight. Drain well. Add sugar, vinegar, mustard and cinnamon. Stir well until dissolved. Put into clean sterile jars cold. This will keep well in a cool place for up to two years.

Marlene’s Herb Shaker Mix

1/4 tsp. basil
1/2 tsp. white pepper
1 Tbsp. onion powder
1 Tbsp. garlic powder
1/4 tsp. paprika
1 Tbsp. dry mustard
1 tsp. thyme
1/8 tsp. celery seed
1/8 tsp. rosemary

Mix together well and place in a container you can use as a shaker. This is particularly good with chicken. It can be used as shake and bake. It also spices up many other dishes as well.

Lenore Gibson's Pumpkin Pie Filling

One 10 inch or two 8 inch unbaked pie shells
1 ½ cups mashed pumpkin
½ cup plus 2 tablespoons honey
1 ¼ cups milk
3 eggs
1 tsp. vanilla
1 ¼ tsp. cinnamon
3/8 tsp. ginger
¼ tsp. nutmeg
1/8 tsp. allspice

Place all filling ingredients in large bowl and mix until smooth. Put into pie crust ( filling will thicken when baked) Bake at 400 Degrees F for about 40 plus minutes or until knife inserted halfway between centre and edge comes out clean. Serve will whipped cream or cool whip. Enjoy! Note: This recipe, using honey, is my family’s favourite for pumpkin pie, and I have been using it for decades!

Marlene’s Mocha Pudding

1 1/2 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. instant coffee
1/2 cup butterv 1 egg, well beaten
1/3 cup milk
1/2 tsp. vanilla
1/2 cup sugar

Sift dry ingredients together. Cream butter and blend in sugar. Add egg and blend well. Add flour mixture to creamed mixture alternately with milk and vanilla. Turn batter into a greased casserole dish. Pour sauce over and bake at 350F for 30-35 minutes.

1 cup brown sugar
2 cups boiling water
1 tbsp. butter
1/2 tsp. vanilla

Household Hints

The Next Few Hints are from a small pocket notebook called "Household Hints and Recipes With Compliments of Massey Harris Co. Ltd., Toronto Canada" published in 1899 (yes that is 1899). The notebook contained a picture of a different Massey Harris farm machine with a brief description on each page.

Fat or suet will keep sweet for a much longer time if separated from the skin, finely shredded and mixed with flour. Keep in a dry cool place.

If oil is spilt on a carpet immediately scatter corn meal over it and the oil will be absorbed. Oil that has soaked into a carpet may be taken out by laying a thick piece of blotting paper over it and pressing with a hot flat iron. If necessary repeat the operation with a fresh piece of paper.

Candles and soap will last longer if kept in stock for some time to harden.

Always put the sugar used in a tart in the center of the fruit, not on top, or it makes the crust sodden.

Anton and Carolyn's Red Pepper Jelly

14 cups seeded and chopped red peppers (about 8 Bell and 8 Shepherds)
2 1/2 cups apple cider vinegar
1 1/2 tsp. salt
2 cups sweet apple cider
2/3 cup lemon juice
10 cups granulated white sugar
4 pouches liquid certo (each pouch is 3oz/85ml)
2 pouches powdered certo

In a food processor, puree peppers with some sweet apple cider until blended. Repeat with remainder of peppers. In a large deep stainless steel stock pot, combine pepper puree, apple cider vinegar, lemon juice, salt and bring to a boil for 10 minutes over medium high heat stirring constantly. Stir in sugar and boil 5 minutes more. Stir in Certo and boil for 5 more minutes or until spoon test shows mixture has reached jelling point. Remove from heat. Prepare jars by filling with hot water and place lids and rings in another pot with water and bring to a boil. Empty jars and fill with jelly mixture. Cover with lid and seal with ring. Makes 8 pints.

If you would like to submit articles or recipes, please email me. Thanks Marlene


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