"TO STIR WITH LOVE"
by Winnifred Rhodes & Hazel Prendergast
This cookbook is the result of many years of time spent in the kitchen for two sisters. Over 140 heritage recipes here
are ones that have been tested on their friends and family for years. Reflect on the past, treasure it. Make
memories for the future in your own kitchen...
"To Stir With Love" by Winnifred Rhodes & Hazel Prendergast
Copyright © 2007 by Winnifred Rhodes & Hazel Prendergast - All Rights Reserved
Cooking is best learned by example. Some folks cook because of necessity, while others cook for the love
of it. We belong to that last group. We simply love to cook. Over the years, the ingredients have
changed. So many lovely things are easily available and they make cooking even more enjoyable.
We were teenagers during the Second World War and there were shortages. We substituted all sorts of things. We
made cakes with bacon drippings instead of shortening. Canola oil was unheard of. We rendered down pork fat
for lard for use in pie crust. What would be considered hardship today was just the way it had to be done then.
I recall my mother making tea biscuits with currants in them, my dad's favourite, and everyone sure enjoyed when she made
a batch of bread. The bread itself was delicious but even better was fresh twisters. She would take fresh dough
and deep fry strips of it. They were sooo good.
Mother's own favourite was lemon pie, made from scratch of course.
Our grandmother Rose was a great cook too. She lived on a farm with grandpa George. What fun to take a turn
at the ice cream maker, not electric of course. The cream was thick and rich and the ice came in a burlap bag from
the ice house where it was preserved in sawdust.
"Dedicated to our families and in particular to our husbands who have lauded our culinary successes and for the most part disregarded
those we would sooner not talk about."
Sample Recipe – Cinnamon Buns
3 1/2 cups lukewarm water
1/2 cup white sugar
1/2 cup melted butter
2 tsp salt
2 Tbsp Fermipan yeast
8 1/2 cups flour
2 Tbsp gluten flour
In mixer bowl combine water, sugar, oil, salt, eggs. Mix well. Combine 2 cups of flour with yeast and gluten
flour. Add to liquid mixture and beat till smooth. Continue to add flour. Place dough on floured surface
and knead till smooth. Place in greased bowl. Grease top of dough. Cover and let rise
15 minutes. Punch down. Let rise again until double in bulk.
Roll out on floured surface. Spread with softened butter. Sprinkle brown sugar generously over butter. Then
sprinkle cinnamon on top of sugar. Roll up into long roll. Cut in slices and place on greased pan. Let
rise. Cook in oven at 400°F for 15 minutes.
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