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)

 

Squares and Sweets

Aero Bars

Almond Marine Squares

Banana Ice Box Squares

Butterscotch Squares

Caramel Squares

Chunky Chocolate Cookie Squares

Cinnamon Rolls

Chocolate Coconut Squares

Coconut-Chipit Squares

Lemon Bars Deluxe

Sweet Marie Squares

Yum-Yum Squares

 

Aero Bars

Marie Gibson

cup margarine

2 cups graham wafer crumbs

2 cups coconut

1 tsp vanilla

1 can Eagle Brand condensed milk

  4 Aero chocolate bars

 

Mix by hand.  Press into 9 by 13 greased pan.  Bake at 350o for 10 to 15 minutes.  Let cool.

 

Melt 4 Aero bars with cup butter.  Pour over the top and refrigerate until firm.  Serve.

 

Almond Marine Squares

Bev Wentzell

1 cup dates (chopped)            1 cups flour

cup water                              1 tsp baking powder

1 cup butter                               tsp vanilla

cup white sugar                1 cup brown sugar

2 eggs, separated, yolks            2 egg whites

 

Cook dates with water until thick and dry.  Cool.  Cream butter with sugar.  Add beaten egg yolks.  Add dry ingredients and vanilla.

 

Spread into an 8 square pan, press down, and then put date filling on top.  Beat egg whites well with brown sugar and place this mixture on top of dates.  Top with slivered blanched almonds.  Bake at 350o for 40 to 50 minutes.

 

Banana Ice Box Squares

Bev Wentzell

Line an 8 square pan with whole Graham wafers.

 

Cream:

cup butter                              1 egg yolk

cup white sugar

 

Fold in:

cup coconut                           cup small cherries

cup crushed pecans  1 lrg mashed banana

 

Place whole graham wafers on top and spread with chocolate icing.

 

Chocolate Icing: Mix well:

3 Tbsp soft butter

3 Tbsp cocoa

2 Tbsp hot water and tsp vanilla

1 cups sifted icing sugar

 

 

 

 

Butterscotch Squares

Marita Shupe

Melt and cool slightly:

 

cup butter or margarine                      tsp salt

1 cup brown sugar

 

 

Add 1 egg and 1 tsp vanilla and beat. Add 1 cup all-purpose flour and 1 tsp baking powder and nuts if desired. Bake in an 8 square greased and floured pan at 375o for 20 minutes.

 

 

Fudge Icing:

1 cup brown sugar                            cup milk

cup butter or margarine                      tsp vanilla

 

 

Bring to a boil.  Boil for 3 minutes.  Beat until it starts to harden.  Spread on top of cake.  If too hard, add a drop of milk; if too soft, a little brown sugar.

 

Caramel Squares

Adelaide Lawrence

cup margarine (melted)            2 tsp baking powder

1 cups brown sugar    1 tsp salt

2 eggs                                      2 Tbsp vanilla

2 cups flour                               1 cup walnuts or

                                                                        coconut

 

Mix in given order.  Use a greased 8 by 13 pan.  Bake at 350o for 25 minutes.  Sprinkle with icing sugar after baking.

 

Chunky Chocolate Cookie Squares

Irene Spargo

2 cups flour                             cup corn syrup

1 tsp baking soda                 1 egg

tsp salt                                  1 tsp vanilla

cup margarine (soft)            1 cup chopped pecans

1 cup brown sugar                8 oz pkg chocolate chips

 

 

Mix flour, soda, and salt.  Mix margarine, sugar; add syrup, egg, and vanilla, then add flour mixture.  Spread on ungreased 15 by 10 by 1 pan.  Sprinkle with nuts and chips; pat down.  Bake at 350o for 30 minutes.  Cool on rack.  Cut into 2 squares.  Makes 2 dozen.

 

Cinnamon Rolls

Irene Spargo

2 cups flour                             4 Tbsp shortening

4 tsp baking powder              1 egg (well beaten)

1 tsp salt                                   cup milk

cup white sugar

 

 

Mix and sift dry ingredients.  Cut in shortening; add egg and milk.  Roll out on floured board in a rectangular sheet.  Cover with filling, then roll as for jelly roll.  Slice in slices.  Bake on greased cookie sheet at 375o for 12 to 15 minutes.

 

Filling:  Spread cup melted butter on dough and sprinkle with brown sugar and cinnamon.

 

Chocolate Coconut Squares

Bev Wentzell

2 Tbsp butter                             1 cup brown sugar

2 egg yolks                               1 cup flour

1 tsp baking powder              cup milk

cup cocoa

 

Mix in order all together.  Turn into a 9 by 9 baking pan and bake at 350o for 20 minutes.

 

Topping: Beat 2 egg whites and cup white sugar.  Add 2 cups coconut.  Spread on top of chocolate batter, then return to oven and bake 15 to 20 minutes until brown.  Cool for 5 minutes and cover with chocolate icing.

 

Coconut-Chipit Squares

Bee Mason

30 Graham crackers (crushed)

cup coconut

1 bag Chipits

1 tsp vanilla

2 tsp baking powder

1 can sweet condensed milk

 

Mix all together and spread in an 8 by 8 pan.  Bake at 350o for 20 to 25 minutes.  Frost with chocolate icing.

 

Lemon Bars Deluxe

Ken Conrod

2 cups all-purpose flour

cup sifted powdered sugar

1 cup butter or margarine

tsp baking powder

4 large eggs (lightly beaten)

2 cups sugar

1/3 cup lemon juice

powdered sugar

 

 

Combine 2 cups flour and cup powdered sugar;  cut in butter with pastry blender until mixture is crumbly.  Firmly press mixture in a greased 13 by 9 by 2 pan.  Bake at 350o for 20 to 25 minutes or until lightly browned.

 

Combine remaining cup flour and baking powder in a small bowl; stir well.  Combine eggs, 2 cups sugar, and lemon juice in a large bowl; stir in flour mixture.  Pour over base.  Bake at 350o for 25 minutes or until set and lightly browned.  Let cool completely in pan on a wire rack.  Sprinkle with additional powdered sugar; cut into bars.  Yield: 2 dozen.

 

Sweet Marie Squares

Mary Anne White

1 cup brown sugar    1 cup crunchy peanut butter

1 cup corn syrup    2 Tbsp margarine

 

Mix together.  Heat in microwave until melted and smooth, then add: 

 

4 cups Rice Krispies                        2 cups peanuts

 

 

Mix together.  Spread in a 9 inch x 12 inch pan.

For the topping, melt together (in the microwave):

 

1.5 cups chocolate chips            1/4 cup margarine

 

and stir until smooth.  Spread quickly across the top. Refrigerate these squares until hard enough to cut, and store in refrigerator.

 

Yum-Yum Squares

Bee Mason

1 cups flour (all purpose)                  1 tsp salt

2 Tbsp brown sugar                            cup butter

 

Mix above ingredients together and spread in an 8 by 8 pan.  Pour the following mixture on top:

 

cup nuts                                1 tsp vanilla

1 cup coconut                            1 cups brown sugar

2 eggs (beaten)

 

Bake at 350o for 25 to 30 minutes.