Carrot pudding was a traditional Christmas dessert at my house growing up in Shelburne, Nova Scotia. My grandmother Elsie Mackay, used to get me to help her make this, it was a big project and the whole family looked forward to it each year. After my grandmother passed on, the recipe was lost as she never wrote it down, after a few years of searching and multiple test recipes, I found it!
Carrot Pudding Ingredients
1 cup grated raw carrot
1 cup grated raw potato
1/2 cup beef suet minced
1/4 cup milk
1 tsp salt
1 cup white sugar
1 1/2 cup flour
1 tbsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp ginger
1/2 cup raisins
1/2 cup minced very small dates
1. Mix all wet ingredients, then add, sugar, flour, spices, & fruit.
2. Put in a double boiler or a pudding mold and steam for 3 hours. Carrot pudding is done when you press lightly on the top and it springs back.
3. Store in plastic and tinfoil in the fridge if you plan on eating within a week or in the freezer if you plan on eating it later on.
Hard Sauce Recipe
1/2 cup (1 stick) real butter MUST BE SOFT NOT MELTED IMPORTANT!!!!! I sit it near where I am steaming my pudding.
1 1/2 cup powdered sugar
1/3 cup heavy (whipping) cream Room temperature
Cream the butter , gradually add powdered sugar a bit at a time. Slowly dribble in the heavy cream. Don’t beat too much or it will curdle and separate. Sprinkle a teaspoon of brandy over the sauce and let sit in fridge, keep cold.
How to Prepare for Eating
Bake pudding in oven on 350 till heated through and crispy on the outside.
Make sure the hard sauce remains COLD, just before serving, remove from the fridge and
My dad gave me a rhubarb plant before he passed away. I never actually cooked anything with it until today! Its grown like crazy every year, huge leafs and tons of rhubarb.
Normally I do not like rhubarb as it is way too sour. However this is the first recipe I have found that uses only rhubarb and I enjoy it more then anything else I have tried with rhubarb. Well except my grandmas rhubarb pie.
Rhubarb Crisp Recipe
4 heaping cups of cubed rhubarb soaked in water then drained well
1 cup of sugar( might try 3/4 next time)
1/4 cup flour
1 tsp of cinnamon
1 cup of flour
1 cup of brown sugar lightly packed
2/3 cup rolled oats( original called for 1/2, used a bit more so adjusted to 2/3)
1/2 cup melted butter
1. Cut and wash rhubarb into 3/4 inch pieces and let soak in water and prepare other ingredients.
2. In an ungreased pie plate or 8×8 square pan place well drained rhubarb. Sprinkle with sugar, flour and cinnamon coating and toss with hands.
3. Crumble topping over mixture and pat lightly. Bake at 375° for 35 minutes.
I actually preferred this over apple crisp due to the tartness!
Old fashioned white bread recipe by my grandmother Elsie Mackay. You can tell she used this recipe very well! I have never made homemade white bread until recently and the purchase of my Kitchenaid mixer. I halved my grandmother’s recipe to make two loaves so the dough would fit in the Kitchenaid. Recipe is below for the readable and halved recipe.
This is me, my brother and my grandmother, Elsie Mackay (Vionette) aka Grammie.
I love making bread when I have the time watching it grow or rise and nothing beats fresh bread. The best part about this recipe is that it is a moister dense bread.
Old Fashioned White Bread Recipe
To make the dough you will need:
• 1 cup of boiling water
• 1/4 cup of white sugar
• 2 tsp of salt
• 2 tbsp of shortening (like Crisco)
Mix these until the shortening melts…
• 1 tsp of sugar
• 2 cups of warm water
• 1 tbsp of yeast
Mix these 3 ingredients and let stand for 10 minutes…
The waiting times are important not to skip!
• 7-9 cups white flour
Mix all wet ingredients and add flour gradually up to 7-9 cups..until the dough doesn’t stick to your hands easily, knead for 10 minutes( I use my kitchenaid mixer)
Let the dough rise in a greased covered bowl in a warm area, when it’s doubled cut in half or quaters and then put dough in large bread pans.
Bake at 425° for 30 min
When bread comes out I immediately baste the tops with butter.
I have been playing with the doughboy recipe for quite some time now and I think I have finally perfected it! I was home sick one day and decided that my comfort food, while I was sick was going to be stew!! I have started to love cooking. My mom(Linda Peterson-Blades) makes best stew and doughboys ever! These pictures were taken by my mom, Linda Peterson Blades.
Vegetables (can use some or all of these items, I personally leave out potatoes if I am making doughboys/dumplings)
3-6 whole potatoes, peeled
6-8 peeled or just washed whole carrots
1 whole turnip peeled and cut into pieces
1-2 parsnips (optional)
1 onion chopped
1 pound cubed beef
Doughboys Recipe 1 cup of flour
2 teaspoons of baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons of oil
1. In a large pot on stove top, add a tiny bit of oil, the cubed beef and the chopped onion to the pot. Brown the beef on medium heat until it starts sticking, then add water. Continue cooking until the water boils down, add more water and let it boil down again. This will soften the meat. You don’t need to stir it constantly, just don’t let the water run out!
2. Add all your veggies and cover with water and cook until tender. Once tender if you want doughboys or dumplings, add them now. Make sure you keep the water level just up to the top of the veggies.
3. Making dumplings: Add all dry ingredients to a bowl, then add the wet, mix well but not long and quickly drop blobs of the dough into the pot of stew and cover, DO NOT lift the cover for 12-15 minutes! This should make the gravy too, if you do not make doughboys then add some flour water mix to the pot and stir to make a gravy.
Now serve and salt to your liking!
On a side note…my step daughter made this for me out of the blue:) Love it, and my step children!
This is a Donair Recipe made with lean ground beef. I have been making my own donair meat and sauce for a while now, and this recipe is now perfect for my tastes. I originally obtained this recipe from and friend and a site in Halifax. I have used this meat on a pizza with a garlic butter base and a donair sauce base, I have also want to try this soon as a hamburger on the barbeque.
Donair Sauce Recipe
( Best made the day before)
• 1 can of evaporated milk (not fat free or 2%, must be regular full fat)
• 3/4 cup plus 1 tbsp of white sugar
• 2 tsp of garlic powder
• 4-6 tsp of vinegar
Directions and Tips
1. In a glass or pyrex container with a plastic spoon mix sugar and garlic powder, then add the can of milk and mix until sugar grains are dissolved. *** do not use a metal bowl or utensils of any kind
2. Add 4 tsp of vinegar quickly and stir gently 5-6 times. Put sauce in the fridge to chill for 5-10 minutes.
3. Take sauce out of fridge for a minute and stir until clumps are gone. Put sauce back in fridge for 10 more minutes.
4. Add vinegar by the tsp to the sauce if still very runny and repeat the process. Keep sauce in fridge and chilled.
Donair Meat Recipe
350° for 1 hour and 15 minutes
• 1 tsp of salt
• 1 tsp oregano
• 1 tsp of flour
• 1/2 tsp black pepper
• 1/2 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1 large package of ground beef, 1 – 1.3 pounds
1. Mix all items well, I used my mixer and my dough hook
2. Form in long loaf and wrap loosely with tinfoil for first 40 minutes while baking. Check often as different loaf sizes will cook quicker.
My next expirment I am going to attempt using these same spices for hamburgers and barbequeing them and making Donair Burgers!
This past St. Patrick’s Day I spent with my uncles Ken and Dave and my aunt Orpha and my mom. We had supper, played, Phase 10 and had a blast!
New earrings I made for St. Patrick’s Day. Made with a 4 leaf metal clover and green Swarovski’s.
Ken and Dave have a beautiful house, and beautiful interior design talent! Loved the fresh tulips and green decorations. We played cards and had a beautiful chicken dinner.