On Yvette Lessard's recipe card, this is entitled "French Cream Pie," but everyone who attends the supper knows it as Sour Cream Raisin.
One of the most delicious Mennonite dishes is a roast chicken, stuffed with a raisin-studded bubbat or quick bread that bakes right in the chicken cavity.
Store a log of this oatmeal raisin dough in your freezer so you can enjoy freshly baked cookies at a moment's notice.
Creaming butter and sugar is a popular task with junior cooks. Beating the butter and sugar thoroughly ensures a light cake, but as soon as the dry and liquid ingredients are added, the less stirring, the better. This tasty loaf, dotted throughout with raisins, is perfect for teatime.
Commercial gluten-free breads can be a little dense, but this loaf delivers a fine texture that you won't believe. And with sweet cinnamon and raisins, it becomes the most delicious breakfast staple.
Whole wheat doesn't have to be so earnest. This loaf combines just enough of its whole grain goodness with sweet spices and raisins for a fun twist. It may be sweet, but it's scrumptious with savoury sandwich fillings too.
The mother of Darlene Schmidt of Edmonton received this recipe from an aunt in the 1930s. Her mum changed the base and the squares have been a family favourite ever since.
This sweet, wet dough makes scones with an airy texture and crisp tops. Just add jam and a smear of Devonshire cream.
A pandowdy is like a deep-dish fruit pie with a biscuit topping that bakes into a flaky crust. Serve at room temperature or warm (with ice cream), breaking the crust into the fruit when serving.
