Saint James Anglican Church

Joseph Howe Drive at the Armdale Rotary, Halifax, Nova Scotia, Canada             


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Mothers' Union - Recipes Shared

The St. James Mothers' Union Recipe Book Copyright © 2003

Recipes Shared - download complete book (pdf)



Apple Pudding

Blueberry Buckle

Pears à la Crème

Radio Pudding

Rhubarb Custard Pie

Strawberry Dessert

Strawberry Pudding


Apple Pudding

Laura Sharples


1 egg                                        2 tsp baking powder

1 cup milk                                 5 medium apples,

¼ tsp salt                                     peeled and quartered

2 Tbsp melted butter                brown sugar

2 cups sifted flour



Beat egg with milk.  Add salt, melted butter, and flour.  Beat well.  Add baking powder and beat thoroughly.  Pour into shallow buttered pan or dish.  Press quartered apples decoratively into the dough.  Dust thickly with brown sugar.  Bake at 350o for 35 to 45 minutes until apples are fork-tender.


Blueberry Buckle

Betty Whatley

¼ cup shortening                     1 tsp baking powder

½ cup sugar                              1/3 cup milk

1 egg                                        pinch of salt

1 cup flour


Mix and spread in 8” square pan.  Spread with 1½ cups blueberries. Mix together:

                             ½ cup sugar                              ½ tsp cinnamon

1/3 cup flour                              ¼ cup butter



Sprinkle on top and bake at 350o for 35 minutes.


Pears à la Crème

Muriel J. Upton

2 Tbsp butter or margarine

1/3 cup firmly packed brown sugar

½ tsp cinnamon

¼ tsp nutmeg

¼ tsp ginger

28 oz can drained pear halves

vanilla ice cream


In a 2 quart casserole or shallow baking pan, combine butter, brown sugar, and spices.  Cook uncovered 1½ minutes on High, stirring once.  Add pears and cook covered for 4 minutes.  Serve a hot pear half cut-side down over a scoop of ice cream, spooning the glaze over pears.  Serves 6 to 8.



Radio Pudding

Rhiannon Fitzsimmons



½ cup sugar                              ¼ tsp salt

1 cup flour                                 ½ cup raisins

2 tsp baking powder



Stir in ½ cup milk, and mix thoroughly.  Dump into 2 L flat pan.


Mix and pour over:


1 cup brown sugar                1 small lump of butter

2 cups hot water



Bake at 350o for 25 to 30 minutes.  Just as good cold!


Rhubarb Custard Pie                          


Fill a plate which has been laid out with dough with 2 cups thin rhubarb.


Make a custard of:


1 cup milk                     2 egg yolks

1 tbsp flour                    ¾ cup white sugar



Mix and pour over rhubarb and bake until custard is set.  Cover with meringue made of the 2 egg whites.  Bake until brown.


Strawberry Dessert

Irene Spargo

1½ cups flour                             1/3 cup margarine

¼ cup brown sugar


Mix together.  Pat into 9” by 13” pan.  Bake at 350o for 15 minutes.  Cool.


Boil 2 to 3 cups strawberries in pot (slowly) and then mash.  Remove from heat.  Add 2 pkg strawberry Jell-O (light) and mix well.  Add another cup of strawberries.  Cool and then add to base.  Refrigerate.  May add Lucky Whip to top.


Strawberry Pudding

Bev Wentzell

½ cup margarine (melted)            1 tsp soda

1 Tbsp sugar                             1 cup strawberry

2 eggs (well beaten)                preserves (sweetened)

1½ cups flour


Steam 1½ hours.  I usually use a tube pan, double the recipe, and steam about 2 hours.


Sauce:  Do not cook.  Beat together:

½ cup melted margarine

1 cup sugar

1 egg

½ cup strawberry preserves


Note: This pudding keeps well in the fridge and can be made ahead and reheated.