Yummie!

I love making yummie foods and sharing them with friends so this page has all my favourite recipes that I have collected throughout the years. I don’t hold any copyrights but I do improve them. If I do know the original source, I post it in the recipe but many are lost to time. All are easy to make, as I like to keep food preparation simple and tasty. I have a quiet kitchen which means, everything you see here is made by hand with plastic bowls and a big old wooden spoon (no electric mixer in my kitchen) 😀

Notes: Yes, I know “yummie” is spelled with a “y”. I choose to use the “ie” in keeping with my spelling of “stuffies”. Also, the “alternative text” has the full recipe for accessibility. Recipes start with food and then move into the desserts. What we all really want, anyway 😅

Starting Off…

Picture of a red mixing bowl, wooden spoon, wire whisk, and a measuring cup and spoon — Here are my favourite baking things. A big plastic bowl, wooden spoon, wire whisk, measuring cups and spoons. What most people don’t know is that they are over mixing things by using an electric mixer and this drys the food out. Making things the old way is also quieter and a bit of a work out for my arm muscles so for me it is a win.

Picture of hemp hearts that are used in food preparation — Correction: They are seeds that have a mild nutty taste. Not a nut like I thought when I made my graphic up. Hemp hearts can be found at Bulk Barn or your local hemp farm (if your area has one) 😀

Milk, flour, butter with a close up on the flour bag showing bleach free and non gmo — I’m a super taster, so I enjoy having the best taste to all my food. Using organic milk and eggs and real butter with non bleached flour helps make everything taste better. If I’m going to eat it, I want to eat the best. The idea of eating trace amounts of bleach in my pancakes or cookies just turns my stomach! So thankful for this wonderful flour by “Prairie” made right here in Canada 🇨🇦

Breakfast…

Ma's Palatschinken (Austrian Crepes)

Ingredients:
2 eggs
3 cups of milk
3 cups of flour
1/4 teaspoon of salt
6 tablespoons of hemp hearts (optional)

Whisk all 4 ingredients in a large mixing bowl. Then whisk in hemp hearts if desired, you might need a bit more milk if you do this as they can thicken the batter. The batter is runny, it has the same thickness as tomato soup.

Preheat a large frying pan or crepe pan with corn oil. Then ladle about a 1/4 of a cup of batter into the center of the pan. The next step is to gently move the batter around the pan using a clockwise turn of your wrist to make a circle. This takes practice to make, do not be upset if they are not perfect at first. They will still taste good.

Cook on medium heat till the edges curl up (about 2-3 mins) then flip and cook the other side for about 2-3 mins. Then eat. You can roll them up with Nutella (my favourite), peanut butter, or jam. Really, the sky is the limit. You can also put fruit into the center such as strawberries. Some people like to fold instead of roll...it is all up to you, have fun! — Note: I’ve also seen these eaten with syrup, cheese whiz and even “death by chocolate”. It’s all up to you!

Great Grandma's Pancakes!

Ingredients:
2 eggs
2 cups of milk
3 cups of flour
2 tablespoons of sugar
1 heaping teaspoon of baking powder
Dash of salt

Mix all the ingredients in a big mixing bowl with a big wooden spoon. Then if you would like, mix in just over a cup of your favourite mix in (mine is chocolate chips). I also add 6 tablespoons of hemp hearts to make them taste better and be healthier.

Preheat frying pan at about med heat with oil (I use corn oil). Use a small ladle (mine holds an 8th of a cup of batter) to scoop out the batter into the pan and fry till bubbles form in the top of the pancakes, then flip and cook the other side. Serve and eat with butter or syrup.

Double Chocolate Muffins

Ingredients in three groups:

First Second
1 egg 2 cups of flour
1/2 cup of corn oil 1 tablespoon of baking powder
1/2 cup of sugar 1/4 teaspoon of salt
1 cup of milk Half a bar (or 2 squares) of baking chocolate, melted

Third
1 cup of chocolate chips
6 tablespoons of hemp hearts (optional)

The trick with these is to not over mix the batter or they will turn out dry tasting. So use a large wooden spoon, not a mixer and only stir each group of ingredients till they are covered, about 10 turns each time will do it. Lumps are a good thing!

Preheat oven to 400 degrees Fahrenheit. This recipe will make 12 muffins. You can use muffin cups, liners or spray the pan, whichever works for you.

Put the first group of ingredients in a large mixing bowl. Mix with the wooden spoon. This one isn't fussy for mixing, it is the rest of the recipe that is. Then melt the baking chocolate (I use the microwave but only in 30 second intervals with mixing in between, you do not want to burn it).

Put the second group of ingredients in the bowl with the first, then mix. Then add the third group of ingredients to the same bowl and mix. Spoon into muffin pan and bake for 20 to 25 minutes. Cool for about 5 minutes, remove from pan and enjoy 😃 — Note: When adding in the first group of ingredients, add the oil last. Also, after adding the milk put in a dash of lemon juice. This will make your muffins even tastier as they get fluffy. 2nd note: In the first group of ingredients, I have 1/2 cup of corn oil. Over the years, I have swapped this out for a 1/2 cup of melted butter. It’s just so much better. In the end, you pick. Both give you yummy muffins

Chocolate chip muffins (with or without walnuts)
Ingredients in three groups:

First Second
1 egg 2 cups of flour
3/4 cup of milk 1 tablespoon of baking powder
A dash of lemon juice 1/4 teaspoon of salt
1/2 cup of sugar
1/2 cup of corn oil

Third
1 cup of chocolate chips
1 cup of diced walnuts (optional)
6 tablespoons of hemp hearts (optional)

The trick with these is to not over mix the batter or they will turn out dry tasting. So use a large wooden spoon, not a mixer and only stir each group of ingredients till they are covered, about 10 turns each time will do it. Lumps are a good thing in this one!

Preheat oven to 400 degrees Fahrenheit. This recipe will make 12 to 14 muffins depending on size. You can use muffin cups, liners or spray the pan, whichever works for you.

Put the first group of ingredients in a large mixing bowl. Mix with the wooden spoon. This one isn't fussy for mixing, it is the rest of the recipe that is.

Put the second group of ingredients in the bowl with the first, then mix. Then add the third group of ingredients to the same bowl and mix. Spoon into muffin pan and bake for 20 to 25 minutes. Cool for about 5 minutes, remove from pan and enjoy 😃 — In the first group of ingredients, I have 1/2 cup of corn oil. Over the years, I have swapped this out for a 1/2 cup of melted butter. It’s just so much better. In the end, you pick. Both give you yummy muffins.

Cakes…

Banana Cake or Muffins
This recipe makes up enough batter for one coffee cake or 12 muffins. Great for breakfast, lunch, or snack. Prepare cake pan or muffin tin before making the batter for best results. This batter is mixed all in one bowl. I like to use a big wooden spoon for all mixing to prevent over mixing.

Ingredients:
2 medium sized ripe bananas
1 egg
1/2 cup of melted butter (this can be done in a microwave safe dish)
1 teaspoon of baking powder
1 teaspoon of baking soda
1 cup of white sugar
2 cups of flour (all purpose, non bleached, is best)
1/2 cup of milk
1/8 teaspoon of salt
1 cup of chocolate chips (optional)
6 teaspoons of hemp hearts (optional)

Use a potato masher or strong fork to mash the bananas in a large mixing bowl. Then use a big wooden spoon to mix in the baking soda. Next, mix in the egg, sugar, and melted butter. Finally, mix in the flour, baking powder, milk, and salt. Then add any of the optional ingredients or even something else like chopped walnuts and mix till all ingredients are covered...have fun with it!

For cake:
Use a pre greased coffee cake pan. Pre heat oven to 350 degrees F. Pour batter into the pan. Bake for 30 - 40 minutes turning once. Test with toothpick to make sure center is cooked. Let cool for 3 - 5 minutes and remove from pan. Enjoy 😊

For muffins:
Pre heat oven to 400 degrees F. Prepare muffin tin with cups or grease. Spoon batter into the tin evenly, over 12 spots. Bake for 20 - 25 minutes, until golden brown (or use toothpick test). Let cool and remove from tin. Enjoy 😉 — Ok, so I say “muffins” here when really it is just cake. But who doesn’t want cake for breakfast?

Chocolate Cake!

Ingredients
1/2 cup of softened butter
1 and 1/4 cups of sugar
2 eggs
2 squares of baking chocolate, melted (half a bar)
1 cup of milk
2 tablespoons of cocoa
1 and 3/4 cups of flour
1/4 teaspoon of baking soda
1 and 1/2 teaspoons of baking powder
1/2 teaspoon salt
6 tablespoons of hemp hearts (optional)

Pre-heat oven to 350 degrees F for cake, 400 degrees F for cupcakes. Line pans or grease depending on what you decide to make.

In a large mixing bowl with a big wooden spoon, cream the butter with the sugar. Mix in the eggs, one at a time. Then mix in the melted chocolate and the cocoa.
Mix in 1 cup of flour with 1/2 cup of milk. Then mix in the other 3/4 flour and half cup of milk. Then the baking soda, baking powder and salt. Hemp hearts too if you wish. Blend well.

Makes 2 layered cakes (9" round pans, baking for about 30-40 mins). One coffee or rectangular cake (baking for about 45-50 mins). Or about 18 cupcakes (baking for 20-25 mins).

Frost (use my home made recipe or buy a can) and enjoy! So yummie 😋

Home Made Frosting (Icing)

Ingredients

1 tablespoon of softened butter
1/3 cup milk
1 teaspoon of lemon juice
1/4 teaspoon of salt
5 cups of icing sugar (also called confection sugar)

This is for a white frosting with a slight lemon twist. If you would like to colour the icing, use 3 or 4 drops of food colouring, you may need a bit more icing sugar if you do (few tablespoons at most).

In a large mixing bowl, with a wire whisk, blend the butter, milk, lemon juice and salt together. Then mix in the icing sugar, one cup at a time till smooth. Use a knife or spatula to spread onto the cake. Place any left over icing in the fridge.

🍫 For chocolate frosting, it is almost the same, just mix in 2 melted semi-sweet chocolate squares (half a bar) into the first half. Then mix in 2 tablespoons of cocoa with the first cup of icing sugar...enjoy 😁 — To start off, “homemade” is one word, please excuse my typo above. Now, if you are making cupcakes or mini cupcakes you can also put the icing in a pipping bag and use the star like tip to do a spiral of icing around the top of the cupcake. To do this, start from the outside edge of the cupcake and work in. This is a huge time saver, especially if you are making mini cupcakes. It is also a cute look 🧁

Mix-in-the-pan chocolate-nana PB cake.
The is one wild and perfect combination. A chocolate banana cake with a chocolate and peanut butter topping. The cake is made in one 8" by 8" pan with a fork. The topping is made in a saucepan on the stove top. I like to make two at a time as the second one can be covered and frozen for later.

Cake mix ingredients:
1/3 cup of corn oil (or other cooking oil)
2 squares of baking chocolate (semi-sweet)
1 average sized ripe banana
3/4 cup of water
1 cup sugar
1 egg
1 and 1/4 cups of flower
2 tablespoons of cocoa powder
1/2 a teaspoon of salt
1/2 a teaspoon of baking soda
3 tablespoons of hemp hearts (optional)

Cake baking instructions: Pre-heat your oven to 350 degrees (F). Then take a 9" by 9" pan and add in your oil and baking chocolate. Place this in the oven as it heats up for about 5 minutes (just long enough for the chocolate to melt). Then remove from oven. Make sure to put your pan on an oven pad as it will be hot! Take a fork and the banana and mash it up in the pan with the oil and melted chocolate. Then add all the other ingredients in order and mix till it is a smooth mixture. Spread evenly in the pan and return to your now heated up oven. Bake for about 40 minutes or so (until cake is cooked and passes the toothpick test). Let cool. Then it's on to the topping...

Topping ingredients:
2 squares of baking chocolate (semi-sweet)
2/3 cup of peanut butter (smooth or chunky)

On the stove top over low heat, melt the baking chocolate and peanut butter together in a saucepan. Stirring constantly with a cooking spoon. Then pour the topping over the cake as evenly as you can. Place in the refrigerator for an hour or two to harden the topping and enjoy! — Source: “Baking Festival” 5th anniversary pamphlet

Square Cookies…

Peanut Butter Bars

Ingredients:

Base
1 cup butter, melted
2 cups graham cracker crumbs
2 cups icing sugar
1 cup peanut butter

Topping
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter

In a large bowl, mix together the base ingredients until well blended.
Press evenly into the bottom of an ungreased 9×13 inch pan.

Then make the topping. Melt the chocolate chips with the peanut butter over low heat on the stove in a medium or small sized pot, stirring until smooth. Spread over the prepared base.

Refrigerate for at least one hour before cutting into squares. Keep refrigerated.

Bonnie Bennett's Squares

These are a quick and easy square cookie. The photocopy has been, almost worn out in my family. So good! And you can use any type of ground or chopped nuts that you like in them, they do not have to be walnut.

Ingredients:

1 cup of softened butter
1 cup of brown sugar
2 cups of all purpose flour
1 cup of chocolate chips
1 cup of chopped walnuts
6 teaspoons of hemp hearts (optional)

Preheat over to 350 degrees F. Mix all the ingredients in a large mixing bowl with a large wooden spoon. Pour mixture into a ungreased 9 x 13 inch pan. Bake for about 25 minutes. Let cool for 5 minutes, then cut into squares while they are still warm. Enjoy! — Note: I didn’t do a very good job of mixing in the hemp hearts in the cookies pictured. Yours will look much better 😅

Oatmeal Chocolate Peanut Butter Squares

I love these! I think this has to be my all time favourite square cookie!

Base Ingredients:

1 cup of butter
1/4 cup of white sugar
2/3 cup brown sugar
3 cups rolled oats (instant or minute oats)
6 tablespoons of hemp hearts (optional)

Topping Ingredients:

1 cup of chocolate chips
3/4 cup peanut butter

Start with the base. Melt the butter in the microwave. Preheat your oven to 350 degrees F. Then in a medium sized baking bowl, mix the butter with the white and brown sugars with a big wooden spoon. Then mix in the rolled oats and hemp hearts. Pour this into a non greased 9 x 13 inch pan. Bake for 15-20 minutes. Cool in the pan.

Next, make the topping on the stove top. Use low heat in a small sauce pot to melt the chocolate chips and peanut butter together. Constantly mix with a wooden spoon to keep the chocolate from burning. Pour and spread the melted mixture over the base. Refrigerate for an hour or until firm. Cut and enjoy! 🤤

Shortbread Bars

Ingredients:
1 cup of corn starch
1 cup of icing sugar
2 cups of flour
1 1/2 cups of melted butter

Topping:
1 tablespoon of sugar (this is regular white sugar)
Candied cherries (optional)

Preheat your oven to 300 degrees F. In a large mixing bowl using a wooden spoon mix all the ingredients together, one at a time. Pour the mixture into a ungreased rectangular 9" by 13" pan (or as close as you can get to it). Spread and press mixture evenly into the pan. Then sprinkle the sugar across the top. If you like them, press the candied cherries evenly into the top (you'll have to imagine that the shortbread has been cut into squares to put them in right).

Then bake for about 45 minutes or so. You'll need to keep a close eye on this, as they go from light golden brown on the outside edges of the pan to a burnt mess very quickly. Once the edges of the shortbread is light golden brown it is done. Take it out. Let cool a minute then cute. You'll want to let them cool more before removing from pan with a fork. Enjoy!

Classic Cookies…

Chocolate Chip Cookies

Ingredients:
1 cup of butter, softened
1 cup of brown sugar
1 cup of white sugar
2 eggs
2 1/2 cups of flour
3 teaspoons of baking powder
1 teaspoon of salt
2 cups of chocolate chips
6 tablespoons of hemp hearts (optional)

Cream the butter, both sugars, and eggs in a large mixing bowl with a big wooden spoon. Add flour, baking powder, and salt. Mix thoroughly. Mixing this with a spoon will give you arm muscles but if you are not up to it, a hand mixer works too. Then mix in the chocolate chips and hemp hearts.

Preheat oven to 350 degrees F. Grease the cookie trays. Use teaspoons to spoon into greased cookie trays. Bake for 9 to 11 minutes until edges are golden brown. Makes about 6 dozen. Cool and enjoy 😊

This is a great all purpose cookie batter. For example, use 1 cup of chocolate chips and 1 cup of chopped walnuts instead of the 2 cups of chocolate chips. My favourite is 1 cup of chocolate chips and 1 cup of peanut butter chips. You could even use 1 cup of raisins and 1 cup of chopped almonds turning this into a raisin cookie recipe! Mix it up and have fun!

Note: "Softened" butter is butter that is room temperature so it is easy to mix. "Cream" is a fancy way of saying mix thoroughly with butter so that all the ingredients become one.

Triple Chocolate Cookies

For the chocolate lovers in the house. Or just you 😉

Ingredients:

1 cup of softened butter (or melted)
1 cup of brown sugar
1/2 cup white sugar
2 and 1/4 cups of flour
3 tablespoons of cocoa
2 melted bakers squares (melt in microwave)
2 eggs
1 teaspoon of baking soda
Dash of salt
1 cup of semi-sweet chocolate chips
1 cup of white chocolate chips
6 tablespoons of hemp hearts (optional)

Grease your cookie trays. Preheat the over to 350 degrees F.

In a large mixing bowl, cream the butter and sugars together with a large wooden spoon. Then mix in the cocoa and melted baking chocolate. Mix in the eggs, flour, salt, and baking soda. Then mix in the hemp hearts and both types of chocolate chips until everything is evenly coated.

Use teaspoons to place on cookie trays. Bake for about 7-10 minutes. Cool on wire rack. Makes about 5 dozen depending on size. Enjoy the chocolate goodness! 😄

Holiday Favourites…

Nanaimo Bars
Ingredients in 3 parts...

Base:
2 squares of semi-sweet baking chocolate (or 1/2 a bar)
2 cups of graham wafer crumbs
1 cup of shredded coconut
1/2 cup of softened butter
1/2 cup chopped walnuts
2 tablespoons of sugar
1 egg (yes this had raw egg in it, I suggest using organic)

Filling:
1/4 cup of softened butter
3 tablespoons of milk
2 tablespoons of custard powder
2 cups of icing sugar
Note: This all has to be exact measurements or it will not set. It will still taste good but it will be messy and the topping will sink into it. I learned this the hard way.

Topping:
4 squares of semi-sweet baking chocolate (or 1 bar)
1 tablespoon of butter

The base is made first. Melt the chocolate in a small glass bowl in the microwave, stirring every 30 seconds till melted. Heads up, chocolate can burn fast. Then pour the chocolate into a large mixing bowl and stir in all the other base ingredients with a wooden spoon. Then pour and spread mixture evenly into a square pan (9" by 9"). Chill in the fridge for 2 hours.

Filling is made next. In a large mixing bowl, using a wire whisk, mix the butter, milk, and custard powder together. Then mix in the icing sugar until it is all smooth. Then pour over the base and spread evenly with a spatula. Chill in the fridge for 3 hours (or till firm).

Finally it is time to make the topping in a small saucepan over low heat on the stove top. Melt the chocolate and the butter together. Stir with a wooden spoon until it is all completely melted. Be sure to stir the whole time. Pour and spread the topping over the filling with a spatula. Chill in the fridge for 3 hours or till firm. The cut into squares. Store in the fridge when not eating. Enjoy!

Tip: This is very time consuming to make, so if you are doing a lot of baking at once, start it off by making the base and tossing it in the fridge. Go about your baking. Then when the base is ready, make up the filling and go back to your other baking. Of course, you can make just these over the 8 hour time span too.

Source: "Baking Festival" booklet. 5th anniversary edition.

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