Hey there, time traveller!
This article was published 6/8/2013 (1001 days ago), so information in it may no longer be current.
Last month, Suzanne Cantafio wrote in asking about a cookie from Dominion Stores, a defunct Canada-wide grocery chain. Called Quickies, they were no-bake cookies made with Rice Krispies, coconut and peanut butter. I did find a similar no-bake cookie recipe online. As well, Avril Kousof wrote in with a recipe for cocoa quickies, a no-bake treat made with cocoa and oats. She used to make these cookies 50 years ago with her mother and still makes them today.
No-bake cookies are great for summer, especially on hot days when you don't want the oven on. They're fast and easy, with very little mess, and kids love helping.
Thank you also to Lois Martin of East Selkirk, Margaret Robert of Ste. Agathe, Penny Wakun and Jacquie Pawlyszyn who wrote in with even more yellow relish recipes for Jean Wilson. Your help is much appreciated.
This week, Mary Kate Martin recalls a time back in the 1960s -- "Yes, the '60s," Mary Kate writes -- at the Rehab Hospital on Sherbrook Street, some talented person at the cafeteria made sticky buns once a week, and people would try to plan their work breaks to get there before the buns sold out. Mary Kate wonders if anyone has this particular recipe. Finally, I'd like to make a request for imperial cookies, sometimes called empire cookies -- an iced sandwich cookie that is popular here in Winnipeg. Everyone seems to have a favourite version.
If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an email to email@example.com, fax it to 697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave. Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.
No-Bake Peanut Butter Squares
250 ml (1 cup) light corn syrup
125 ml (1/2 cup) granulated sugar
125 ml (1/2 cup) light brown sugar
375 ml (1 1/2 cups) peanut butter (not old-fashioned)
10 ml (2 tsp) vanilla
900 ml (4 cups) Rice Krispies
Line a 22x33 cm (9x13 in) baking pan with wax paper or parchment paper. In a medium saucepan over medium heat, stir corn syrup and sugars until combined and bring to a boil, stirring occasionally. Immediately remove from heat. Stir in the peanut butter and mix well. Quickly stir in the vanilla and Rice Krispies and then spread into the prepared baking pan. Cool and slice into squares.
Tester's notes: This a soft and very sweet bar, almost between a cookie and candy. You could add coconut, if desired. Be sure to work fast once you've added the cereal because the mixture becomes very sticky very quickly.
125 ml (1/2 cup) milk
125 ml (1/2 cup) margarine
500 ml (2 cups) granulated sugar
90 ml (6 tbsp) cocoa
750 ml (3 cups) rolled oats
250 ml (1 cup) coarse coconut
In a heavy sauce pan, place milk, margarine, sugar and cocoa. Mix well and bring to a rolling boil. Take from heat at once and add oats and coconut. Mix well. Immediately drop from spoon onto waxed paper. Let set.
Tester's notes: Tasty and sweet. I ended up having to hurry the setting process so the cookies could be photographed, and I put a tray in the freezer. The cookies actually tasted great in their semi-frozen state, reminding me of when I was growing up and my brothers and I would sneak into the holiday baking my mom had stored in the freezer. To this day, my brother Don prefers the taste of frozen brownies to the regular room-temperature kind.