Fall is upon us and that means two things for those of us WI gals in Brant County: The St. George Applefest. And a return to our regular scheduled WI program. Festival organizer Jean Tucker wrote in a March 2015 press release, “The 30th anniversary edition of St. George AppleFest was recently selected as one of the Top 100 Festivals & Events in Ontario (out of 2,500 events) by Festivals & Events Ontario (FEO). Nestled centrally to Cambridge, Paris and Brantford, St. George is
After months of work, Helen Dawson, agricultural convener, left, and Miriam Lank, home economics and health convener, and show the results of their project – the Women’s Institute Island Product Cooking Contest Cookbook. If you have a surplus of beets in your garden, you might want to consider this prize-winning recipe. It was awarded “Best of” The Women’s Institute Island Product Cooking Contest Cookbook. Copies are available at the WI office, 40 Enman Cres., Charlottetown,
By special request! Visitors to the homestead today asked for Addie’s cookie recipe. I am happy to oblige, but must warm you: the recipe does not indicate an oven temperature. Compared to other recipes, I’d say about 350 degrees. But watch the first batch to make sure the oven is not too hot. Cookies (plain). 1/2 cup butter.
1/4 cup milk.
2 even tsps. baking powder.
1 cup sugar.
Flour to roll out thin. (at least two cups) Cream the butter, add the sugar, milk, egg
Here is a cake recipe found on the UK Facebook Page – the “Unofficial” site. A social media site very much worth a look if you’d like to watch and learn from over 220,000 inspiring women. Her Majesty cuts the cake. WI CENTENARY CAKE As published in WI Life, Good Food Magazine and WI Cookbook Ingredients:
225g (8oz) butter, slightly softened
225g (8oz) soft dark brown sugar
4 large free-range eggs
175g (6oz) plain flour55g (2oz) self-raising flour
80g (3oz) ground almonds
In her letter to the members of the Newfoundland and Labrador WI, President Jane Laite writes: Spring is a special time of year. Many of the memorable activities that we enjoy in the Women’s Institutes occur at this time of year.
Our District AGMs, ACWW Women Walk the World, Earth Day, activities highlighting volunteer activities and the environment, not to mention branch closing activities. This year there is a lot of talk of Conventions, both the FWIC one taking place in Fr
President Lynn Ballhorn writes: Greetings Ladies
The sun is out and I think spring has finally arrived. Winter seemed to last forever. I’m on the mend from knee surgery and doing okay.
The executive have been busy getting organized and ready for the Rally-Annual Meeting on May 22. Hope you can attend. It will be held at the Western Development Museum on Highway 16A West, in Yorkton.
The agenda is on the last page of this newsletter. Please call Lynn at 306 782 3570 or e-mail
Ann Mandziuk, FWIC Executive officer, Manitoba writes: March – we know spring is just around the corner but what can we do about those winter blahs? Challenge yourself to do something different this month. Pick an activity and as a family do it. It could be outdoors, at a community facility or in your own home – just pick something to break up the winter ‘blah’ time. If the weather will co-operate go outdoors and skate, toboggan, walk, or make a snowman. Start a bonfire and c
Yesterday, I posted the highlights from the Saskatchewan WI’s newsletter. In order to keep the length of that post within reason, I decided against including the recipe for Chocolate Fondue. Good thing! Because today’s highlight is the same recipe from British Columbia’s Take 10 Newsletter winging its way toward the members’ email in-boxes. Chocolate fondue image – click for source. Chocolate Fondue (Jean Paré) Good quality chocolate bars such as 3 85g Toblerone or 375 ml sem
As usual, I learned something new when I read the latest from the Saskatchewan Women’s Institute Newsletter. Do you know what Clootie is? No, neither did I. Read on to find out! Thanks to Newsletter Editor Karen A. Gerwing for passing along the file. Below are the highlights. If you’d like to read the entire publication, click on the link here: SWI0115 Hand made quilt Table runner Gift basket. Tickets will be $2 each or 3 for $5. Drawing at the SWI Annual conference held at
Click for Source The FWIC Office will be closed from December 19, 2014 until January 5, 2015 But we’ll be poking around on Facebook, Pinterest, and Twitter. Who knows, maybe even here on the blog! Have a very Merry Christmas and all the best in 2015! Christmas Gumdrop Cake – click on the image for a recipe from Mae Tunnicliffe, Yorkton, Saskatchewan. Mae got the recipe from her mother – this would be in the 1920’s or thereabout. *** *** *** About WI Women’s Institute is a
I enjoy pears well enough, but they must be exactly ripe. Not too firm, not too ripe. He says I’m fussy. Hmph. He also says that the Raisin Pear Bundt Cake that I made today was very good. Which surprised me, because I didn’t think that the cake was sweet enough for his palette, nor moist enough, because I, um, overcooked it a tad. Hence the lack of a cake photo. We managed to devour half the cake with our tea, just now. I’d say we have a winner on our hands! Here is the modi
The outcome was rich and sweet and yummy, but the work involved! That discovery was an epiphany of sorts. Sorry, Mom, I owe you an apology for being a pudding snob. Mom did make the lemon sauce for the pudding, though. Since then, I’ve learned there are about as many variations of sauce for the Christmas pudding as there are cooks. Our Adelaide Hunter Hoodless offers several recipes in her “Little Red Book.” PUDDING SAUCES. Plain Sauce.
1 cup water.
1 tsp. butter.