Saint James Anglican Church

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


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Copyright to the individual images is retained by the individual parishioner. The contents of this web site may not be duplicated, altered, or reproduced without the written permission of St James Anglican Church. Every effort is made to provide information which is relevant and as complete, up-to-date and accurate as possible. However St James Anglican Church cannot be held responsible to users of the information or any other person for any errors or omissions, or for any losses, costs or claims which arise as a result of relying on such information or advice.


Mothers' Union - Recipes Shared

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

Recipes Shared - download complete book (pdf)


Icings and Frostings

Butter Icing

Cream Icing

Karo or Corn Syrup Icing

Leean’s Cream Cheese Frosting

Orange Glaze


Butter Icing

Rhiannon Fitzsimmons

1/3 cup butter or margarine  1 tsp vanilla

3 cups icing sugar                    or ¼ tsp peppermint

2-3 Tbsp milk                                 or ½ tsp almond flavouring


Beat all ingredients together.


Cream Icing

Betty Whatley

4 Tbsp butter                             1 Tbsp hot water

6 Tbsp sugar                             1 Tbsp cold milk



Cream butter; add sugar.  Cream until fluffy.  Add hot water and beat again.  Add cold milk and beat.  Flavour to taste.


Karo or Corn Syrup Icing

Betty Whatley

Beat 1 egg white with a pinch of salt until stiff.  Add 1/3 cup corn syrup (Karo) and beat until it peaks.


Leean’s Cream Cheese Frosting

Rhiannon Fitzsimmons

½ cup butter                              8 oz pkg cream cheese

4 cup icing sugar (sifted)            1 tsp vanilla


Combine butter, cheese, vanilla and cream well.  Add sugar gradually, beating well.  If mixture is too thick to spread, add a small amount of milk.


Orange Glaze

Dawn Harvey

¼ cup margarine                      3 Tbsp orange juice

½ cup brown sugar                ½ cup chopped walnuts

            firmly packed


Cream margarine and brown sugar.  Add orange juice and nuts.  Spread over cake and place under broiler until topping is bubbly, about 2 minutes.  Cool slightly before cutting.