Linda Ericsson had written that she and some friends were reminiscing about the recipes that used to be on Peoples Co-op milk products, and asked if anyone had kept them. The recipes they most wanted were for the three different cheesecakes and for the buttermilk pancakes.
It turns out these popular recipes were kept by readers who were happy to share them and their memories. Many commented that they still use the recipes today. The Co-op's creamy, smooth cream cheese sold in tubs was the brand of choice. You can use your favourite brand of cream cheese and buttermilk.
Two of the recipes are featured today and the others will publish later next month. Thanks to Pat Maxwell, Margaret Perrault, Stella Patson, Karen Winnicki and Colleen Epp for the buttermilk pancake recipe, and to Faye Bigourdin, Olga Kucher, Heather Brenan, Margaret Perreault, Jeanette Johnston of Keewatin of Ont., Lorna Mirka of Anola, Diane Holigroski and her mother Bernice Matychak of Beausejour, and Rose Sinnott, also of Beausejour, for the first cheesecake recipe.
Roberta Burgess asks if anyone may have the recipe for the health muffins that used to be served years ago at the former Caesar's at Polo Park. She would also like to find a recipe that was featured last summer in a magazine, she thinks Canadian Living, for a strawberry angel food cake that was pink throughout.
Minnie Moldowan seeks a recommended method for oven braised beef short ribs and for a turkey meat loaf.
Lastly, Diane Muloin would like to duplicate the macaroon madness bars sold by M&M, and Ruth Bezys asks for the recipe for the special order dill dip made at Gunn's bakery.
If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an e-mail to firstname.lastname@example.org, fax it to 697-7412, or write to Recipe Swap, c/o Darlene Henderson, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.
Co-op buttermilk hotcakes
500 ml (2 cups) sifted all-purpose flour
5 ml (1 tsp) soda
5 ml (1 tsp) salt
30 ml (2 tbsp) sugar
2 eggs, beaten
500 ml (2 cups) Co-op buttermilk
30 ml (2 tbsp) melted shortening or bacon drippings
Sift dry ingredients together into bowl.
Combine well-beaten eggs, buttermilk and melted shortening. Add to dry ingredients, stirring until flour is barely moistened. (Disregard lumps in batter. Over-stirring makes less tender pancakes.)
Drop batter on hot, lightly greased griddle or frying pan; turn cakes when they are golden brown and bubbles on surface break. Serve with butter and heated syrup or honey. Makes about 18 4-inch pancakes.
Taste Tester Notes: The thick batter makes very light, tender and fluffy pancakes. I used vegetable oil in place of the shortening/drippings.
Co-op baked cheesecake
450 g (1 lb) Co-op cream cheese
125 ml (1/2 cup) sugar
5 ml (1 tsp) vanilla
1 ml (1/4 tsp) salt
80 ml (1/3 cup) glazed cherries or crushed pineapple
30 graham wafers
125 g (1/4 lb) Co-op butter
Cream cheese with sugar and blend well. Add salt, beaten egg yolks, vanilla and chopped cherries. Mix all together, then fold in beaten egg whites.
Roll graham wafers fine and mix with melted butter. Place 2/3 of the graham wafers into a buttered 20 x 20 cm (8 x 8-inch) pan. Spread filling over and top with remaining crumbs. Bake in 175 C (350 F) oven approximately 40 minutes. Chill and cut into squares to serve.
Taste Tester Notes: This makes a tasty cheesecake. Let cream cheese soften to room temperature before using for easier blending. If you are using pineapple, it should be well-drained. Thirty graham crackers equals about 430 ml (13/4 cups) of crumbs.