Our family's culinary legacy

Welcome to a collection of recipes that have filled our home with warmth and love for generations. Each dish tells a story, a memory, and a taste of childhood. Explore these comforting creations, passed down with care, and find joy in every bite.

Breakfast

The best food to wake up to, my mom would always make these for special mornings. French toast or crepes was always a birthday breakfast. My favourite breakfast item has to be eggs. Any kind is the best. I started making breakfast for myself since I was 7. The best meal of the day. 

  • Eggs Benedict
  • French Toast
  • Omelette
  • Smoothie
  • Eggs hash-brown bowl with toast
  • Crepes

Eggs Benedict

4 English muffin halves

4 Back bacon, ham, bacon

4 slices tomato

1 half avocado 

1. Toast english muffin halves and place it on your plate. Add back bacon or ham or bacon. If you choose bacon, cook till desired on a pan. Then add a slice of tomato, and avocado. 

2. Fill a shallow pan with about 3-4 inches of water and bring to a gentle boil. Then add a splash of vinegar. Crack an egg into a egg seperator or strainer for the excess. 

3. Stir the water gently to create a whirlpool. Carefully slide egg from the bowl into the center of the whirlpool. Let the egg cook for about 2-3 minutes until the egg whites are set, but the yolk is still runny.

Use a slotted spoon to gently lift the egg out. Add hollandaise sauce, and any seasonings.

Hollandaise sauce

3 egg yolks

1 tbps lemon juice

½ cup butter melted

Salt and pepper to taste

1. In a stainless steel bowl, whisk the egg yolks and lemon juice together until the mixture is doubled.

2. Place the bowl over a pot of gently simmering water, making sure the bowl doesn't touch the water.

3. Slowly drizzle in the melted butter while continuously whisking. Keep whisking until the sauce becomes smooth.

4. Remove from heat, season with salt and pepper, serve on top of eggs.

Brioche French Toast

1 ½ cup half and half cream 

3 large egg yolks

2 tsp vanilla extract

3/4 tsp cinnamon 

3 tbsp brown sugar 

½ tsp salt 

1/4 tsp nutmeg 

8 slices brioche bread 

1. In a shallow bowl whisk together the first seven ingredients. Pre heat a pan over medium heat. 

2. Dip bread into egg mixture letting it soak for 5 seconds on each side. Cook on pan until golden brown or both sides. Serve with any toppings.

Omelette

2 eggs 

2 Tbsp milk

2 slices bacon

1/4 cup chopped tomato

1/4 cup shredded cheese

½ cup spinach

Sirracha (optional)

Ketchup (optional)

Salt and pepper to taste

Garlic and herb spice to taste

1. Chop up all veggies, and shred cheese. In a pan fry the bacon till desired once cooked chop up bacon into bite sized pieces. 

2, In a small bowl crack 2 eggs whisk together then add the milk whisk together.

3.In a medium pan on medium heat melt the butter. When melted add the egg mixture and seasonings. Cover for 1-2 minutes.

4. Put on low add all the toppings on the omelette. Cover and let cook for 5-6 minutes. Flip on one side, and serve with optional sauces. 

Smoothies

Strawberry Banana

1 ½ cups frozen strawberries

1 banana

½ cup yogurt

1 cup milk

2 tbsp honey

½ cup spinach

Green Passionfruit 

1 cup frozen peaches

3/4 cup passionfruit juice

½ spinach

½ cup frozen mango

½ cup frozen pineapple

½ cup milk

Mixed Berries

1 cup milk

1 cup frozen strawberries

1 cup mixed frozen berries mix

2 tbsp honey

½ cup spinach

1/4 cup vanilla yogurt

Tropical Dragonfruit 

1 cup milk

1 cup strawberries

1 ½ cups frozen dragonfruit tropical mix

2 tbsp honey

1/2 cup spinach

1/4 vanilla yogurt

1 banana

For each recipe add everything to a blender, serves 2.

 

 

Eggs Hash bowl with Toast

2 eggs

1 slice of bread

2-3 slices bacon

2-3 medium potatoes

½ tbsp butter

1 tbsp olive oil

Salt and pepper to taste

Clove of Garlic

Garlic and herb spice to taste

1. 

Crepes

1 cup all-purpose flour

2 large eggs

½ cup milk

½ cup water

1/4 tsp salt

2 tbsp sugar

1. In a mixing bowl, whisk together the flour and eggs.

2. Gradually add in milk and water, stirring to combine.

3. Add the salt, sugar and melted butter; mix until batter is smooth.

4. Heat a lightly buttered pan over medium-high heat.

5. Pour about 1/4 cup of the batter into the pan, tilting the pan in a circular motion to spread the batter evenly.

6. Cook the crepe for about 1-2 minutes until the bottom is light brown.

7. Flip the crepe and cook the other side for 1-2 minutes.

8. Repeat with remaining batter.

Fill crepes with sweet options like fruit, whipped cream, nutella, and syrup.

Hearty dinners

Gather around the table for these beloved dinner recipes. Many of these are family recipes, passed down through generations, bringing comfort and joy with every serving. They are the heart of our home.

  • Shrimp Alfredo
  • Moose stew
  • Mac and cheese
  • Lasagna
  • Homemade pizza
  • Spanish rice
  • Stuffed turkey

Shrimp Alfredo

1 lb cooked frozen shrimp

1 pack of fettuccine noodles

2 tbsp butter

2 cloves garlic minced

1 cup heavy cream

½ tsp salt

1/8 tsp pepper

1/2 cup grated parmesan cheese

1. In a large saucepan cook pasta according to pkg, drain.

2. In another large saucepan melt butter over medium heat. Add garlic; cook and stir 1 minute. Add cream, salt, and pepper. Bring to boiling; reduce heat. Boil gently, uncovered, until mixture begins to thicken about 3 minutes.

3. Stir in cheese. Add pasta and frozen cooked shrimp to hot sauce; simmer for 10 minutes. Add additional cheese (optional) 4 servings

 

Moose Stew

Stew – moose or caribou
• 2 lb moose or caribou meat
• 1 pkg beef stew seasoning mix (Club House)
• 1 onion
• 4 cups water
• 4 celery
• 4–5 carrots
• 6 potatoes
• 2 tbsp oil

Brown meat in skillet.

Prepare vegetables, cut up onion.
Put vegetables in large roasting pan, add water, meat, and seasoning mix. Stir well.
Cover and cook in 350°F oven for 30–40 minutes or until vegetables are tender.

Mac and Cheese

  • 2 cups macaroni
  • 2 cups mozzarella, shredded
  • 2 cups marble, shredded
  • ½ lb sharp cheddar cheese, shredded
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 can (12 oz.) evaporated milk
  • 2 cups heavy cream
  • ½ tablespoon Dijon mustard

1. Cook the pasta according to package instructions, then drain and set aside. Preheat the oven to 350°F (175°C). Shred all the cheeses and mix them in a bowl, setting aside half for the topping.

2. Melt butter in a large pan over medium heat. Stir in flour and half the seasoning to form a roux. Gradually whisk in the evaporated milk, ensuring no lumps. Add the heavy cream, Dijon mustard, and remaining seasoning. Cook until the sauce thickens, then stir in half of the shredded cheese until smooth.

3. Mix the cooked pasta with the cheese sauce until fully coated. Grease a baking dish and layer half the pasta mixture, topping it with half of the remaining cheese. Add the rest of the pasta and finish with the remaining cheese on top.

4. Bake for 25-30 minutes until the cheese is melted and bubbly. For a crispy golden crust, broil for an additional 2 minutes, keeping a close eye on it to prevent the top from burning. Remove from oven, and enjoy.

Lasagna

Filling

  • 18 cups (420 g) baby spinach
  • 2 garlic cloves, finely chopped
  • 2 tbsp (30 ml) olive oil
  • 450 g ricotta cheese
  • ¾ cup (55 g) Parmesan cheese, finely grated
  • 2 cans of marinaraLasagna
  • Pack of lasagna noodles, no boiling required
  • 2 ½ cups (250 g) mozzarella cheese, grated
  • ¼ cup (20 g) fresh Parmesan cheese, finely grated
    1. In a large pot over medium-high heat, soften the spinach and garlic in the oil for 2 minutes or until the spinach has wilted. Transfer to a strainer and press out the liquid. Let cool. Coarsely chop. In a bowl, combine the spinach with the remaining ingredients. Season with salt and pepper. Set aside.2. With the rack in the middle position, preheat the oven to 375°F (190°C). Cover the bottom of a 13 x 9-inch (33 x 23 cm) baking dish with 1 cup (250 ml) of the tomato sauce. Cover with a layer of noodles. Cover with 1 ½ cups (375 ml) of the sauce, 1/4 cup (25 g) of the mozzarella and 2 tbsp of the Parmesan. Cover with another layer of noodles and half of the spinach filling. Repeat the last two steps. Finish off with the remaining noodles and tomato sauce. The lasagna can be frozen at this point. Top with the remaining mozzarella. Place the dish on a baking sheet. Bake for 35 minutes (see note). Finish off under the broiler, if desired. Let sit for 15 minutes before serving.

Homemade Pizza Dough

2 1/2  cup to 3 cups all-purpose flour

1 pkg active yeast (quick rising)

1 tsp salt

1 cup warm water (115C - 120C)

2 Tbsp cooking oil

1. In a mixer bowl combine 1 1/4 cups of flour, yeast, and salt. Stir in warm water and oil. Beat at low speed of electric mixer for 1-2 minutes, scraping bowl constantly. Beat 3 minutes at high. Stir in as much remaining flour as you can (use a spoon to mix).

2.Turn out onto a lightly floured surface, knead in enough remaining flour to make a moderately stiff dough, that is smooth and elastic. Knead 6-8 minutes. Let sit for 15 minutes.

3. Preheat oven to 350C, for two pizzas split into 2, and cook for 25 minutes. For thick crust, 30 - 35 minutes with pizza sauce and toppings.

Papa's Spanish Rice

2 pieces celery

1 whole pepper green or red diced

1 can mushroom pieces

1 can tomato soup - add can of water

1 can diced tomato

1 half white onion

1 lb ground beef

2 cups Minute rice

1. Using medium heat in a pot brown the ground beef and onions, add any seasonings, (Drain excess fat). 

2. Then add all the other ingredients. Simmer for 30 minutes.

3. Add minute rice - cover and let sit for five minutes or until liquid is absorbed. Serve and enjoy.

Mom's Stuffed Turkey

1 whole turkey

1 box turkey stove top stuffing

½ cup yellow onion

1 piece celery

½ cup shredded carrots

½ cup whole red pepper

½ cup crasins

8 slices bacon chopped

Turkey gizzard

Turkey heart

Turkey liver

1. Preheat oven to 350C. Fry the chopped bacon with the onions, gizzard, heart, and liver. In a bowl put dry box stuffing, and the cut up veggies, the fried stuff, and craisins, and stuff the bird.

2. Rub garlic butter and spices to choice. Cook to the weight of the bird. 

3. Add water to a roasting pan before putting in the oven, and butter under the turkey. Baste the turkey every 30 minutes to an hour.

4. Takeout to what the time is for the size of the bird.

Cooking times for size

10-12 lbs 3 ½ to 3 3/4 hours

12-16 lbs 3 3/4 to 4 hours

16-20 lbs 4 to 5 hours

Must reach 165F for it to be fully cooked.

 

 

Easy Dinner

Whether you need a quick bite or something nolstagic, these easy dinner recipes are perfect. Easy to prepare and always delicious, they're childhood favourites we still enjoy today.

  • Nachos
  • Grilled Cheese
  • Tuna Melt
  • Quesadilla
  • Mini Naan Pizza
  • KD with Hamburger

Nachos

1 bag of tortilla chips

1 lb ground beef

1 whole pepper

1 whole yellow onion

1 green onion

1 hot house tomato

2 limes

1 cilantro

2 jalapeno

Half a block of cheese

Salsa

Sour Cream

Quacamole

1. Preheat oven to 350, in a medium pan cook the ground beef until browned, adding any seasonings desired. Once done set aside.

2. Dice all the veggies, and put together. in a bowl, except the lime and cilantro. Shred half a block of cheese, more if needed.

3. Get a baking pan, line with parchment paper, evenly lay a of chips, meat, veggies, layer evenly. Bake in the oven for 15-20 minutes, or until cheese is nice and crispy.

4. Take out of oven, squeeze lime all over, and cilantro on top. Serve with salsa, sour cream, and quacamole (optional).

 

 

Dad's Grilled Cheese

4 pieces of bread

1 slice mozza cheese

Parmeasan

1 slice cheddar

Butter

Garlic powder

Oregano

1. On bread spread butter, put the seasonings on the bread, and parmeasan. 

2. On a medium pan on medium heat, put the slices of bread and cheese on the pan. While cooking put a bit of water in the pan so the cheese will melt faster, and a lid.

3. Cook till both sides are golden brown. 

Tuna Melt

1 can tuna

2 slices bread

2 Tbsp mayo

1 Tbsp mustard

2 pickles

2 Tbsp onion

½ cup shredded cheese

Salt and pepper

Lemon pepper seasoning

Garlic and herb seasoning

1. Preheat oven to 350, in a small bowl add squeezed out canned tuna, smash with a fork. Add mayo, mustard, and seasonings. Add more to taste.

2. Chop up pickles and onions, add to mixture. Once all combined, get 2 pieces of bread, and evenly add the mixture to both. Add on even layer of cheese to both.

3. Put in the oven for 8-10 minutes. Then broil till cheese is nice and crispy.

1-2 servings

2

 

Quesadilla

1 tortilla 

Shredded cheese

Cooked pieces of chicken

Slices of pepper

Diced tomato

1. heating a tortilla in a skillet over medium heat, covering it with shredded cheddar or marble cheese, adding fillings, and folding it over. Cook for 1–2 minutes per side until golden brown and the cheese is melted.

Mini Naan Pizza

2 naan 

Shredded cheese

Pizza sauce

Toppings of choice

Parmeasan

1. Preheat oven to 350C, on a pan get two naan bread, put pizza sauce, seasonings, and parmeasan.

2. Then put toppings of choice, and cheese.

3. Cook for 10-12 minutes.

 

 

KD and Hamburger

1 box Kd

1 lb ground beef

1.Cook the ground beef in a pot, when browned season with garlic powder, garlic and herb, salt and pepper, and oregano. Cook the kraft dinner to the box instructions. 

2. When done, add the kraft dinner to the ground beef and mix together. 

Baked goods & desserts

There's nothing quite like the aroma of fresh baking from childhood. These recipes bring comfort and joy, from sweet treats to homemade breads, all made with love and passed down through my family.

  • Fireweed jelly
  • Bannock
  • Chocolate chip cookies
  • Dinner rolls
  • Cinnamon rolls

Grandma's Fireweed Jelly

8 cups (2 lires) fireweed blossoms and buds, lightly packed

5 cups (1.2 litres) water plus more if needed

1/4 cup (60mL) lemon juice

2 packages (57gms/2 oz. each) powdered pectin

5 cups sugar

Instructions

1. Put the fireweed blossoms and the water into a large saucepan. Bring to a boil, then reduce heat to medium-high and boil, uncovered, for 10 minutes. Let this mixture cool. (It can be covered and chilled overnight at this point if you can't get to jelly-making that day.) The mixture will be a dull purple or muddy brown colour back again.

2. Prepare 7 half-pint (250mL) jars for canning; wash and sterilize them (either in a boiling water bath, in the oven, in the oven at 225F/110C, or run them through the dishwasher on the hottest). Put the matching snap top lids into a small saucepan of hot water and keep them warm on medium-low heat on the stovetop.

3. Strain the blossoms through several layers of cheesecloth, or a clean piece of cotton muslin cloth. Squeeze as much of the liquid out as you can and discard the spent blossoms. Top up the fireweed juice with water to make 4 cups (960mL). 

4. Add the lemon juice to the fireweed liquid and watch the glorious magenta colour from the flowers come back again; a bit of natural magic.

5. Pour the liquid into a large pot. Add the pectin and whisk to dissolve any lumps. Bring the liquid to a boil, then add all of the sugar. Bring itto a rolling boil and boil the jelly hard for one minute. 

6. Pour the into the sterilized jars (try not to get any on the rims), wipe the rims with a clean damp cloth, add lids and rings and deal them finger-tight (only as tight as you can get them with your thumb and forefinger).

Then set aside onto a tea towel on the counter and leave them undisturbed until they're cool.

7. Makes 6 to 7 half pint (250 mL) jars.

Bannock

Makes 12 full batch

4 cups flour

½ cup sugar

2 Tbsp baking soda

Pinch of salt 

½ cup lard

1 cup water, add more as needed

Makes 6 half batch

2 cups flour

1 Tbsp baking powder

2 Tbsp sugar

Pinch of salt

1 cup water, add more as needed

 

1. In a bowl whisk together first 4 ingredients till combined. Gradually add water until it forms a gooey dough. (Shouldn't be too watery.)

2. Get a large sauce pan, and add 1/2 cup of lard to medium heat. When melted form medium shaped doughs and put in the pan. Cook on each side until golden brown.

3. Serve with jelly, butter, or cinnamon sugar. Also a great side for stew, or any soups. 

Grandma's Chocolate Chip Cookies

Chocolate Chip Cookies

Ingredients:
• 1 cup butter (softened)
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tsp vanilla
• 1 tsp baking soda
• 1/2 tsp baking powder
• 2 cups flour (plus an extra 1/4–1/2 cup if needed)
• 1 cup chocolate chips

Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth and fluffy.
3. Add the eggs and mix well. Stir in the vanilla.
4. In a separate bowl (or directly in), add the baking soda and baking powder, then mix everything together.
5. Gradually add the flour, mixing until a soft dough forms.
• If the dough feels too sticky, add an extra 1/4–1/2 cup of flour.
6. Stir in the chocolate chips.
7. Drop spoonfuls of dough onto a baking sheet.
8. Bake for 8–10 minutes, or until the edges are lightly golden.
9. Let cool slightly before serving.

Dinner Rolls

2 to 2 ½ cups all purpose flour

2 Tbsp sugar

1 pkg quick rise yeast

1/2 tsp salt

1/2 cup 2% milk

1/4 cup water

2 Tbsp butter

1. In a large bowl combine 3/4 cup flour with sugar yeast and salt. In a saucepan, heat milk, water and butter. Add dry ingredients; heat until moistened. Stir in enough remaining flour to form a soft dough.

2. Turn onto a floured surface;  knead until smooth and elastic, 6-8 minutes. Cover and let rest for 10 minutes.

3. Divide the dough into 12 pieces; shape each piece into a roll. Arrange in a greased 9 inch pan. Cover and let rise until doubled about 35 minutes. Preheat oven to 375C.

4. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool. 

Cinnamon Rolls

Dough:
• 2 ¾ cups all-purpose flour
• 2 tbsp sugar
• 1 packet (2 ¼ tsp) instant yeast
• 1/2 tsp salt
• 3/4 cup warm milk
• 3 tbsp butter (melted)
• 1 egg
Filling:
• 1/2 cup brown sugar
• 1 tbsp cinnamon
• 3 tbsp soft butter
Optional Icing:
• 1 cup powdered sugar
• 2–3 tbsp milk
• 1/2 tsp vanilla

Make the dough
1. In a bowl, mix flour, sugar, yeast, and salt.
2. Add warm milk, melted butter, and the egg.
3. Mix until a soft dough forms.
Knead
4. Knead the dough on a floured surface for about 5–7 minutes until smooth.
• (You can also knead it right in the bowl if that’s easier.)
 Let it rise
5. Place dough in a greased bowl, cover, and let it rise for about 1 hour (until doubled in size).
. Roll it out
6. Roll the dough into a rectangle (about 1/4 inch thick).
Add filling
7. Spread the soft butter over the dough.
8. Mix brown sugar and cinnamon, then sprinkle evenly on top.
 Roll and cut
9. Roll the dough tightly into a log.
10. Cut into 8–12 pieces.
 Second rise
11. Place rolls in a greased pan.
12. Cover and let rise for 20–30 minutes.
 Bake
13. Bake at 350°F (175°C) for 20–25 minutes, until golden brown.
Add icing (optional)
14. Mix powdered sugar, milk, and vanilla.
15. Drizzle over warm buns.

Tips:
• Use warm (not hot!) milk so the yeast works properly.
• For extra soft buns, don’t over bake.
• You can add raisins or nuts if you want.

 

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