Aunt Angela's Oaties: The Assignment That Turned Into Tea

Some of the best memories begin with a very different plan.

It was during COVID when Dan was hired to film a piece with Jeanne Beker: fashion television host, author and speaker. He asked if I would come along to run the teleprompter.

Before we left, I received very clear instructions from Dan.

"This is work. We are professional. We go in, set up, do the interview, pack up, and leave. I don't want this to become a shit show!"

No pressure!

I was actually more nervous about operating the teleprompter than anything else. I practiced scrolling at just the right speed, hoping I wouldn't get ahead or behind. Then there was the next dilemma… what do you wear to the home of Canada's fashion icon? I didn't want to be overdressed, but I certainly didn't want to be too casual either. I spent far more time thinking about my outfit than I'd like to admit.

We arrived, set everything up, and Dan was ready to begin.

Then something unexpected happened.

Jeanne's daughter, Joey, came into the room working on a beautiful crocheted bookmark. Well… if you know me, you know I couldn't resist asking about it. One conversation led to another, and before long Jeanne had brought out Granny's Afghan, sharing the story behind it while we admired the craftsmanship and talked about crocheting and knitting. 

So much for "in and out." Dan gave me the look....

Then Jeanne served us tea along with the most delicious oatmeal cookies I'd ever tasted. She told us they were her Aunt Angela's Oaties.

They were buttery, lightly sweet, and wonderfully crisp—the kind of cookie that makes you immediately reach for another.

When we got home, I tracked down the recipe and have been making them ever since. Every time I bake a batch, I'm reminded of that lovely afternoon.

It's funny how life works sometimes. I went there worried about running a teleprompter and wondering what to wear. I came home with a wonderful memory, a conversation about crochet, and a cookie recipe that has become one of our favourites.

Sometimes the sweetest souvenirs aren't something you buy on a trip.

Sometimes they're shared over a cup of tea… and a warm Oatie.

---

Aunt Angela's Oaties

These simple oat cookies have become one of our favourites. If you prefer cookies that aren't overly sweet and have a delightfully crisp, dry texture, these are perfect with a cup of tea. I hope you love them too.

Ingredients

• 8 oz (1 cup) butter or margarine, softened

• 4 oz (½ cup) sugar

• Pinch of salt

• 1 cup all-purpose flour

• 3 cups quick oats (or porridge oats)

Directions

1. Preheat the oven to 350°F (175°C).

2. Cream together the butter (or margarine), sugar, and salt until light and smooth.

3. Mix in the flour, then stir in the oats until everything is well combined.

4. Lightly flour your work surface and rolling pin. The dough is more crumbly than a traditional cookie dough, so don't worry if it feels different.

5. Roll the dough to about ¼ inch thick and cut into your favourite shapes.

6. Place on an ungreased or parchment-lined baking sheet.

7. Bake for about 20 minutes, or until the edges are just beginning to turn golden.

8. Cool on a wire rack... then enjoy with a cup of tea.

If you make Aunt Angela's Oaties, I'd love to hear what you think. For me, they'll always be a reminder that the best stories often begin with a simple assignment and end with an unexpected friendship, a shared love of crochet, and a treasured family recipe.

Until we bake again

Penny

Beignets...Café du Monde

My many years working in the travel industry has allowed me the luxury of tasting many different foods and wonderful desserts.
One visit was to New Orleans, Louisiana, a fabulous place to visit if you like food, music and lots of fun! And one of my favorite stops is Café du Monde in the French Market. The French Market is comprised of seven buildings, anchored at the Jackson Square end by the Café du Monde and on the other end by the Farmers and Flea Market sheds. You must visit this area when you go to New Orleans!

The Café du Monde is famous for its beignets (pronounced BEN yays). The beignet is a square piece of dough, fried and covered with powdered sugar. It's kind of like a donut without the hole...but much better! On one of my visits, I picked up the mix to make these delicious little fritters at home. Elliot (my son), has been my official taster over the years. It was just the two of us, but now he has a tasting apprentice, Dan, my wonderful husband. When the two of them get together and critique my baking, it is quite amusing.

Elliot loved these beignets and then the unthinkable happened... ohhhh yesss.... I ran out of the mix!!!! He was young and really didn't understand how I was relying on a box of powdered beignets. He looked at me in that son-ly way and asked if I could make them anyhow. "But this is special powdered beignets...from New Orleans...I don't know how to make them". Off I went, searching through recipe books until I found a beignet recipe. You can order the mix online now. but... these are better than the mix....even Elliot thinks so.
The recipe is from a wonderful little cookbook called James McNair's Breakfast.

Here's the recipe:

· ¾ cup warm water

· ½ package quick-rising active dry yeast
· ¼ cup granulated sugar
· ½ teaspoon salt
· ½ cup canned evaporated milk
· 1 egg, lightly beaten
· 2 tablespoons vegetable shortening
· 3 ½ cups unbleached all-purpose flour
· Vegetable oil for deep frying
· Powdered sugar for dusting

1. Sprinkle the yeast over the water in a small bowl and stir to dissolve. Let it stand until foamy, about 5 minutes.

2. In a large bowl, combine the sugar, salt, evaporated milk, egg and shortening.

3. Stir in the yeast and mix well.

4. Gradually add the flour, about 1 ½ cups at a time, mixing until blended. (You can use a mixer with a dough hook or just use your hands once it gets too difficult to mix with your spoon). Note: if you plan on mixing a lot of dough in the future, you may want to get one of King Arthur Flour’s dough whisks. I love mine.

5. Place the dough in a lightly greased bowl and cover with plastic wrap. Either refrigerate it several hours or overnight.

Note: I recommend you making it until this point the night before, so you can easily complete it in the morning for breakfast/brunch.

6. Heat vegetable oil in a deep fryer or heavy pot until approx. 360 degrees. (3 inches depth)

7. Pat or roll out the dough until ¼ inch...not too thin! Cut the dough into 2 x 3 inch rectangles with a sharp knife - or use square biscuit cutters...it really doesn’t matter! Keep them relatively the same size though, so they will take about the same time to fry.

8. Drop them 3 at a time into the hot oil , turning a few times with tongs or a slotted spoon until golden brown on all sides. DO NOT LEAVE THE STOVE!!! THEY NEED TO BE WATCHED!!!

9. Remove with a slotted spoon and drain on paper towels.

Note: if they don't puff up they are either: too big, too thin or the temperature of the oil has decreased too much.

10. Sprinkle very generously with powdered sugar .

11. Now put on some Zydeco music and serve these amazing beignets while they are hot /warm with coffee or tea..and imagine you are sitting in the french quarter in the fabulous city of New Orleans.

Bet you can't eat one!

Until we bake again!

Penny

Better Butter Butter Tarts..We are Canadian!

Brent Loves Butter Tarts 

We are Canadian!

Did you know that butter tarts are Canadian?  They consist of pastry shells that are filled with a sweet mixture of butter, brown sugar and eggs.  The perfect butter tart...well, that is a matter of opinion.  First the crust - it is usually firmer and not the typical flaky crust.  It is a Pate Brisee, which is a short crust pastry.  Then the filling...do you like it firm or runny?  Sometimes there are nuts and sometimes raisins...or plain.  

Our friends Brent and Elaine came to visit us this past weekend in Lunenburg (July 2025) and we had a great time.  As a surprise, I baked Butter Tarts. I think he liked them...so did Elaine...and Dan ...and me too!

Dan and I were talking about Canadian Awesome moments and came up with a few...what are your Canadian awesome moments?

Holding hands with mittens

Making angels in the snow
Watching big snowflakes falling  - so beautiful in Lunenburg with all the different coloured houses.
And of course - coming into a warm house...then eating a warm butter tart fresh from the oven...

Here is the recipe
It will yield enough for about 15 butter tarts.

Crust
1 cup  cold butter, cut into 1/2 inch pieces.

2 1/2 cups all purpose flour

1/4 cup sugar

1/4 tsp salt

1/3 cup water

In a food processor combine butter , flour, sugar and salt and process or combine with a pastry cutter.

Add water and combine just until dough holds together.

Press the dough to form a disk. Wrap in plastic and refrigerate for 20 mins

Roll out (1/4 inch) and cut into 4 inch rounds to fit into standard muffin tins (about 55 gms each)

Fit the pastry into the tins and refrigerate for 10 -15 mins

Filling

2 eggs, beaten

1 cup brown sugar

3/4 cup dark corn syrup

1 tsp. vinegar

1 tsp. vanilla extract

1/4 tsp. salt

1/2 cup melted butter

1/2 cup pecan halves

Preheat the oven to 350 degrees F.

Using an electric mixer or whisk, combine eggs , sugar, corn syrup, vinegar, vanilla extract and salt.

Beat until well combined, but not frothy.

Stir in the melted butter.

Place a pecan half in each prepared pastry-lined muffin cup

Carefully pour the mixture into each muffin cup, being careful not to fill them more than three-quarters of the way to the top (if you fill them more than that they may overflow).

Put the muffin tin on a baking tray just in case there are spills.

Bake the tarts in the centre of the oven for 15 to 20 minutes - the crust should be golden so you may need a little more time, but keep an eye on them! 

Remove from the oven and let cool completely, well not completely-you want them a little warm....now this is an awesome Canadian moment.

Enjoy!
Until we bake again!
Penny

Sadie's Simple Chocolate Cake...

This is my very first post so I thought it would be appropriate to feature one of my mom's recipes. She made this chocolate cake all the time for the family...it was quick and easy!
She rarely frosted it. Well, it was gone before she had a chance. I found the recipe which, as my son Elliot says, is just a guideline for my memory. It lists the ingredients, says mix it all but add the hot water last, and bake until done! Her abbreviations for Baking powder were BP and BS for baking soda. I made it and it turned out just like I remembered...but I did frost it! It's a great cake to serve to the family and friends.
I used the Fudgy Chocolate Frosting from Tish Boyle's The Cake Book. Thanks to Ivonne's recommendation at Cream Puffs in Venice, I love this cookbook!

Here is Sadie's recipe, although I have added a few instructions which worked for me.
Enjoy!

• 3/4 cup cocoa
• 1 - 3/4 cups all purpose flour (preferably unbleached)
• 2 cups sugar
  
• 1 - 1/2 teaspoons baking powder (BP)
  
• 1 - 1/2 teaspoons baking soda (BS)
  
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup milk
• 1 cup boiling water
• 2 teaspoons vanilla extract

1. Preheat oven to 350 degrees F. and grease a rectangular pan (12 Inches x 9 Inches)
   
2. Sift the dry ingredients together.
3. Mix the dry ingredients in the mixer bowl (low speed)
   
4. Add oil, eggs (one at a time until incorporated), vanilla and milk (medium speed)
   
5. When batter is smooth, add boiling water ( start on low and be careful that it doesn't splash!)
   
6. Pour into prepared pan and bake approx. 35- 45 minutes or until a toothpick comes out clean.

Cool the cake completely before frosting.

Options: Simply sprinkle powdered sugar over the cake or make this delicious frosting.
You can find the original frosting recipe in The Cake Book.

Fudgy Chocolate Frosting

• 3 ounces unsweetened chocolate (coarsely chopped)
  
• 3 ounces bittersweet chocolate (coarsely chopped) - I used Lindt dark chocolate
  
• 1 cup unsalted butter, softened
• 2 cups confectioners' sugar
• 1 tablespoon vanilla extract

1. Melt chocolates together in stainless steel bowl over simmering water. When chocolate is melted completely, set aside and cool completely. (you can cheat and put the chocolate in the microwave for 2 minutes...but keep your eye on it!)
   
2. In the bowl of an electric mixer (paddle attachment) beat the butter until creamy - 30 seconds.
   
3. Gradually add the confectioners sugar and beat on high until light and creamy - 2 -1/2 minutes.
   
4. Beat in the vanilla extract.
5. Add the cooled chocolate and mix on low until blended. Increase the speed to high and beat about one minute more.

Frost this chocolate cake and enjoy!

Looking back at the Cookie Swaps

I was thinking about the cookie exchanges and how it would have been 12 years of hosting it last Christmas.  I thought about us gathering together in the kitchen and sharing our recipes and stories like we have in the past. We skipped the last 2 years as we were under lock down and had a quieter than usual Christmas with a lot  less cookies. 

In the meantime, it is fun to look back at some of the past ones!

My cameraman (AKA Dan)  creates a fun picture based on a Christmas movie for the invitation.  The one above is from 2019.

I usually have the swap on the weekend  of the 15th or 16th and Dan would meet up with some of the guys and go to brunch at Murphy's Law around the corner.  (they have a Caesar buffet)

I have been serving basically the same thing year after year.  Cool spring rolls from Mimi's that Leslie often picks up for me, although  Jim has picked them up too.  Thank you Jim!!!!!  Samosas from the Sultan of Samosas, veggie tray, cheeses and bevies.

The last year we had it,  Chris brought everyone a jar of her cranberry chutney which my family and friends  devoured at Christmas.
I have invited the same friends year after year and try to keep it small (about 12-13 people)  The reason I keep it small is so we don't have to bake more than seven dozen (of the same cookie = 84 cookies divided by 13 friends give us each about 6-7 cookies of each type) and we each leave with 7 dozen of a variety of cookies.  If there are more bakers and baked the same 7 dozen we would leave with seven dozen but less of the same cookie and I think 6-7 of the same cookie is about what we want.
 

I try to get everyone to tell me their recipe,  but that hasn't worked out very well ...busy lives etc.
We try not to have store bought cookies but with some of our busy schedules that hasn't always worked out either.  We do say that if you are going to buy them, they must be from a local bakery and look like a home made cookie.  There is no question, that we really would prefer everyone to make their cookies, no matter what they look like, because we know they were baked ...from the heart.
 

It is quite exciting when everyone comes in with their containers and starts laying out their cookies...they look so beautiful.
We go around the room and everyone gets to talk about their cookies and usually some disasters  surface.  I remember the day we found out that Brenda's ginger snap cookies were not ginger snap cookies at all.

We all talked about how we wait each year for Brenda's ginger snap cookies. How I remember Savannah, Lori's daughter  and Liam, Lisa's son barely tall enough to see over the table and staring wide eyed at the ginger snap cookies that Brenda baked.  We wouldn't let them touch the cookies until the swap began!,  Then she finally had to break it to us that it was a molasses cookie...we were all shocked and laughed.
And then there was the year that Brenda was busy and in walked her husband Pat (Macdonald) with the cookies....our special guest!  Those who know him can imagine the laughs we had that year.

And then there was Brent, who made the cookies that year for Elaine because she was away until the last minute.  He actually made a video demonstrating himself making the cookies - like the star on a cookie channel ...hilarious!

Meredith's mom, Myfanwy who always parks  so many blocks away because she doesn't love driving around here, has been coming each year. Surprise surprise - she parked close to the house the last time!  She comes in laden with cookies and also decorations for her platter!.  Myfanwy and Meredith have been coming since the beginning and we love to always hear the stories of the boys with their cookies and of course the year Meredith's oven didn't work and she had to come up with a non- bake cookie.

 Lisa sometimes flies in just in time to get the cookies on the table but she missed it the last time...  Travelling....wow that is a strange word!   There is Mary Lou who hasn't  missed until the last year (because she was sick) and who I can depend on to help me tidy things up and remind me to take things out of the oven!
And then there is Leslie who usually wants to bake something different and more complicated. She baked the most beautiful  Florentines one year and then there are her chocolate covered cherries.
 
 
There was the year that Chris showed up at the door, with her wooden Sleigh platter, (she always displays her cookies on the sleigh so they look so pretty)  and she forgot what time the cookie swap started and we had already finished and everyone was leaving! Chris makes some great cookies but really stresses out about her baking for this exchange.  Her cookies are always great!  

Karen always has very pretty cookies that everyone appreciates, usually decorated in beautiful colors. 

 

Caley,  has also been coming for the last few years.  She showed up last time with half the amount of cookies needed.  I can bug her at work about forgetting the amount of cookies  LOL...How many cookies????  I have to thank her and Brenda for keeping Wally under control:)

Our 2 new guests this year were Dianne and Lynda who both made fantastic cookies...Sadly Lynda lost her fight to cancer this past year.  She left us with her family shortbread recipe which we will make in our future cookie swaps in her memory.

Sometimes I want to try different cookies but I am drawn back to my usual ones.  How could I not make my Mayan chocolate sparklers.  When Ben, Chris' son was visiting, he asked if I would be having the cookie exchange this year.  He told me how he loved when his mom came home with all the different cookies and would I be making my Chocolate Mayan cookies because he loved them.
I have watched this little guy grow up and so thrilled by the handsome wonderful guy he has become!  

 

The last year I changed my  cookies ( Linzer) and actually felt bad that I did...I wanted to try something else but I like tradition and next year I am back to the Mayan sparklers and cranberry pistachio shortbread!

So at the end of the day, it really isn't all about the cookies but more about the tradition and getting together with some friends, sharing stories, laughing together and connecting at least one time a year for a few hours.   I really look forward to it every year and hope it continues for many years to come.This year showed me how much  I missed the cookie exchange...the cookies...but mostly my friends...looking forward to the day when we can be together in the kitchen again, sharing stories and laughing and maybe even hugging... I miss you guys...
 
Until we bake again
Penny
xxx

Wally"s Cheesy Biscuits

Our dog Wally (2 years old)

I know he will eat anything- yes- any - thing. He loves napkins, particularly paper napkins to eat and cloth ones to steal off your lap....but the best are oven mitts...all full of flavours...so yummy!

If Wally hears a slight gesture toward his biscuit jar, he rises from a deep sleep and runs as fast as he can to get his cookie.  This cheese biscuit is one of his favourites!

These are also great to give as gifts to dog owners!!!! Package them in a little cellophane bag with a ribbon:)

Dig n cheese

1/2 cup shredded cheddar cheese

2 tablespoons softened margarine

One and a half cups whole wheat flour

1/2 cup milk 

1. Preheat oven to 375°. 
2. Cream together cheese and margarine. 
3. Add milk and flour. 
4. Combine  mixture into a ball
5. Roll to a quarter inch thickness. 
6. Cut dough with cookie cutter and place on un-greased cookie sheet.
7. bake for 30 to 35 minutes or until edges start to brown. Makes one and a half dozen. 

From the treat book the doggy bone by Michele Bledsoe 

Check out the video for the demo!

Until we bake again
Penny ....and Wally my sous chef!
xxx

MOTHER ANDREW'S SCONE/TEA BISCUITS

Biscuit Bitch is a great little spot in Seattle.  See the note at the bottom of the page to hear more about it.

And the baking continues....

Memories of baked goods from our friends and family give  us comfort and these days any extra comfort we can get is good.   After my last post I received this recipe from Sandra, who is one of the travel agents I work with at The Travel Agent Next Door. This is her grandmother's recipe for scones or some call them tea biscuits. 

    

  Sandra's grandmother Flora with her Grandfather David

"We called her “Mother”. All the family, grandkids and friends & neighbours did. She was born, raised and lived in Newfoundland so a true Newfie."  Now both of Sandra's parents live with them (mom(81) & dad (93)).  

 Here is Sandra's mom with her grandmother

I love when we can pass these recipes on.  I made these blueberry scones/biscuits  today and they really are deeeeelicious- especially warm! 

Sandra doubles the recipe and then freezes them.

3 Cups Flour

6 Tsp Baking Powder

½ Cup Sugar

Rind of one Lemon

1 Cup Butter (cut in pieces and put in the freezer for about 10-15 mins )

1 Egg

1 Tsp Vanilla

1 Pint Blueberries (fresh) (a little over 1 cup)

1 Cup Milk

Preheat oven to 375 degrees.

Wash your hands!!!!

Mix Flour, Baking Powder and Sugar together. Whisk to mix.

Add finely grated rind of one lemon.

Cut in the butter to the dry mix.  You can either use a pastry tool like this one but I often just use my finger tips.  This is a very important step so do not incorporate the butter too much!  It should be little pieces.

Add Blueberries and mix.

Mix in a smaller bowl  the Egg, Vanilla and 1 cup of milk.

Add wet mixture to the dry mixture a little at a time. Don’t overmix. 

Grease a cookie sheet  or line with parchment paper. Drop large spoonfuls on a cookie sheet .

Bake at 375 for 20 minutes.They should be golden.
Cool on the cookie sheet for about 10 minutes before lifting off.

This should make about  1.5 dozen, but it depends on the sizes of the scones:)

Notes:

Substitute with raisins if you want. If you do then the batter will be much drier and you can use a cookie cutter to cut out the scones.   The recipe with the fresh blueberries was really good.

Hope you enjoy them!  Dan gobbled them up!
Thank you Sandra!!!

Until we bake again

Stay healthy and keep at a distance!

Penny

The Biscuit Bitch in Seattle

From their site...

A place where you can get a kick-ass local espresso and order a comforting meal while getting to say the word “bitch” over and over… and over. Don’t worry if your face turns red, we might tease you a bit, but we’ll laugh with you! Our music will be upbeat and usually oldies, motown or southern rock because we’re a little bit trailer trash too. But even if there’s a long line you can watch our staff dance to the beat in our tiny kitchen all the while flipping your eggs and calling out the orders. The ambiance is kitschy- the energy palpable. This is a place to put a smile on your face, because even if it’s not, it feels like it could easily be home.