Canadian Insight

Fay’s Kitchen  Delights

“These are two of my favorite squares and easy to make. My family loves them.”

I usually put chocolate chips in half the batter and blueberries in the other half.

These cinnamon rolls are delicious, colorful, moist, and full of fiber because of the pumpkin. I usually add raisins to the filling of one pan of rolls and keep the other plain.

When my family tasted these cookies, they couldn’t stop at just one. These cookies are very thin and delicious.          

This marshmallow square is very light and flavorful. You can change the flavor of these squares by using orange or straw-berry jello powder or any other one you wish.

Warning! These treats won’t last long once your family tastes them.  You can exchange the mini M&M’s for regular M&M’s or Reese’s Pieces.

You won’t miss the chocolate in these moist apple brownies.  A good healthy alternative to the regular chocolate brownies everyone is used to.

Wish to request a recipe, or offer a suggestion. You can contact Fay by emailing her email address.

Not your traditional pie. It makes its own crust. Yes, I know, I was skeptical at first, too. So easy to make and you know anything with cream cheese has to be great, and it is.

If you are trying to cut back on your sugar intake, these bars taste just as good without the glaze.

These whole wheat cookies are soft, chewy and nutritious.

Leave these cookies to cool on the cookie sheet before removing them. They will be very soft until they cool off. When cold, they will remain a little chewy and very flavorful. Don’t overbake.

Don’t overbake these squares or they will become hard instead of staying nice and chewy. It makes a big batch of squares which is perfect for holiday entertaining. 

A moist bar with a delicious crunchy topping Makes enough for a large gathering or freeze some to serve when company drops by for a visit.

The ultimate in real lemon flavor.

Magic Marshmallow Bars


2    cups           graham wafer crumbs

1    cup             chopped peanuts

¾   cup             butter, melted

1     cup            milk chocolate chips

1     cup            butterscotch chips

2½ cups           white miniature marshmallows

1     can            regular or low fat Eagle Brand condensed milk

½    cup            mini milk chocolate chips


Combine crumbs, peanuts and butter; press evenly onto parchment paper-lined 13x9” baking pan.

On top of the crumb and peanut mixture, sprinkle the milk chocolate chips and then the butterscotch chips. Finish off with a layer of marshmallows and then drizzle the Eagle Brand milk evenly over all.

Bake in preheated 350◦F oven for 17-20 minutes or until golden brown. Once baked, sprinkle with the mini milk chocolate chips.

Makes about 24 bars.


Pineapple Slice


2                        large eggs

2¼ cups           flour

1½ tsp              salt

1    cup             crushed pineapple with juice

1    cup             white sugar

1    tsp.             Vanilla

1½ tsp              baking powder

1    cup             coconut


Beat eggs and sugar until fluffy; add the flour, vanilla, salt, baking powder and pineapple with juice. Mix and spread in a 10x15” greased pan. Sprinkle coconut on top. Bake at 350F for 25 minutes, or until done.


¾  cup              white sugar

¼  cup              milk

½  cup              margarine

½  tsp                vanilla


Boil the glaze ingredients until thick in a sauce pan. Spread glaze over the baked cake.


Banana Chocolate Chip Muffins

¾ cup white sugar

½ cup canola oil

1 cup mashed ripe bananas

¾ cup yogurt

1 tsp vanilla

2 eggs

1 cup whole wheat flour

1 cup white flour

1 tsp baking soda

½ tsp salt

1 cup semi sweet chocolate chips

Beat sugar and canola oil in a large bowl. Add the bananas, yogurt, vanilla, eggs and blend all together. Add both flours, baking soda and salt.  Stir only until dry ingredients are moistened. Gently stir in the chocolate chips. Pour into greased muffin pans.

Bake at 350 F. for 20 minutes or until; done.

Makes 24 muffins or 16 mini loaves. Freezes well.


Best Ever Cinnamon Rolls

1 envelope active dry yeast

¼ cup warm water

1 tsp white sugar

1 can pure solid  pack pumpkin [14 oz.]

2 eggs

2 tbsps white sugar

¼ cup melted margarine

5 cups all purpose flour

¾ tsp salt

Mix together the yeast, water and first amount of sugar in a large mixing bowl. Let stand for 5 minutes until foamy. Then add the pumpkin, eggs, sugar, and melted margarine. Mix well. Gradually add flour and salt until a soft dough is formed. Knead for 5 minutes. Add a little more flour if needed. Place the soft orange dough in a greased bowl. Cover with a towel, put the dough in a warm place until double in size [about 1 hr].

Divide dough into 2 equal parts. Roll each part into a 9 x 12 inch rectangle. FILLING : Spread each rectangle with ½ cup softened margarine, sprinkle with1 tsp ground cinnamon and ½ cup brown sugar. Roll each rectangle up and cut into 1 inch slices. Place in 2 greased  9x13 inch pans. Cover with a tea towel and let rise in a warm place until double in size [about 1 hr]. Bake at 350 F for about 25 minutes or until done.                                                                                                                                            

Makes 24 rolls


Cracker Jack Cookies

½ cup margarine

½ cup brown sugar

½ cup white sugar

1 egg

 1 tsp vanilla

¾ cup flour

¾ tsp baking powder

¾ tsp baking soda

1 cup quick cooking oatmeal

½ cup coconut

1 cup rice krispies dry cereal

Cream margarine and blend in brown and white sugars. Beat in egg and vanilla. Sift the flour, baking powder and baking soda. Mix it into the sugar mixture. Stir in oatmeal, coconut and rice krispies. Drop a rounded teaspoon of batter on a greased cookie sheet. DO NOT FLATTEN. Bake for 8 to 9 minutes in a 350 F oven.

Makes about 40 cookies.                                     


Shamrock Fantasy Squares


¾ cup margarine

1½ cups flour

½ cup brown sugar


2 pkgs. lime jello powder

1 cup cold water

¼ tsp salt

2 egg whites


Rub margarine, flour and brown sugar together until crumbly and press into a 9X13 inch pan. Bake for 15 minutes in a 350 F oven until golden brown. Let it cool. Place cold water and jello powder in a saucepan. Bring it to a full boil for 1 minute.  Let it cool. Beat the egg whites and salt until foamy. Add this to the gelatin mixture and continue beating until soft mounds are formed. Spread this over the base quickly. Sprinkle about a ¼ cup of unsweetened coconut on top. Place in fridge until set. Cut into squares. 


M & M Marshmallow Treats

½ cup softened margarine

⅔ cup brown sugar (packed)

2 egg yolks

1 tsp vanilla

1½ cups flour

½ tsp baking powder

¼ tsp baking soda

½ tsp salt

3 cups white, miniature marshmallows


¼ cup margarine

⅔ cup corn syrup

1 pkg peanut butter chips (10 oz)

1 tsp vanilla

2 cups crisp rice cereal

1 cup sliced almonds

1 cup mini M&M’s

Cream margarine and brown sugar together in a bowl, then beat in egg yolks and vanilla. In a separate bowl combine the flour, baking powder, baking soda and salt. Gradually add this to the creamed mixture until it looks like coarse crumbs. Press mixture into a greased 9X13 inch pan. Bake at 350 F for 12 min. or until light brown. Immediately sprinkle marshmallows on top and bake 3 min. longer or until marshmallows are puffed up. Cool completely. Combine the margarine, corn syrup and the peanut butter chips in a saucepan. Stir  over medium heat until chips are melted and smooth. Remove from heat and stir in the vanilla, cereal, almonds and M&M’s. Spread mixture over the crust and cool before cutting.


Apple Brownies

½ cup melted margarine

cup white sugar

1 egg

3 medium granny smith apples

½ cup chopped walnuts

½ cup white flour

½ cup whole wheat flour

½ tsp baking powder

½ tsp baking soda

¼ tsp salt

1 tsp cinnamon

Beat together the margarine, sugar and egg in a bowl. Stir in the apples which have been peeled, cored and cut into thin, small pieces. Mix and sift the dry ingredients and blend with the apple mixture. Bake in a greased 9x9 inch pan at 350 F. for 40 to 50 min.


Peaches and Cream Pie


¾ cup flour

1 tsp baking powder

½ tsp salt

1 pkg. vanilla pudding (not instant)

1 egg

½ cup milk

1 can sliced peaches (14 oz.)


8 oz. soft cream cheese

½ cup sugar

3 tbsp peach juice

1 tbsp sugar

½ tsp cinnamon

Combine ingredients for pie crust and beat for 2 minutes. Pour into a deep 9 or 10 inch pie plate. Drain sliced peaches (reserving the juice) and arrange slices on the pie crust. Blend cream cheese, ½ cup sugar and peach juice.       Beat 2 minutes and spoon on the pie crust. Top with mixture of 1 tbsp sugar and ½ tsp cinnamon. Bake at 350 F for 30 minutes.


Snickerdoodle  Bars

2¼ cups flour

1¼ tsp baking powder

½ tsp salt

¾ cup softened margarine

¾ cups white sugar

½ cup packed brown sugar

3 eggs

1 tsp vanilla

Allspice Filling:

2 tbsps white sugar

1 tbsp allspice


1 cup powdered sugar

1 to 2 tbsps milk

In a small bowl combine the flour, baking powder, and salt, and set aside. In a large bowl beat the margarine with an electric mixer until creamy. Beat in the sugars and gradually beat in the eggs and vanilla until combined. On low speed beat in the dry ingredient until combined. Spoon half the batter into a 9x13 inch greased pan, spreading evenly. Sprinkle allspice-sugar mixture evenly over the batter. Spread the remaining batter evenly over allspice-sugar mixture. Bake in a 350 F oven for 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. After the cake is completely cool, drizzle with glaze.


Whole Wheat Snickerdoodles

1¼ cups sugar

1 cup margarine, softened

1 egg plus 1 egg white

1½ cups whole wheat flour

1¼ cups all purpose flour

1 tsp baking soda

¼ tsp salt

Sugar coating:

2 tbsps sugar

2 tsps cinnamon

In a mixing bowl, cream the sugar and margarine together until light and fluffy. Add the egg and egg white and beat it well. Combine the dry ingredients in a bowl and add it to the creamed mixture. Beat well. In a small bowl combine the sugar coating ingredients. Shape the dough into walnut sized balls and roll in the sugar coating. Place dough balls 2 inches apart on an ungreased cookie sheet. Do not flatten. Bake at 375 F for 8 minutes. Yields about 5 dozen.


Chewy Oatmeal Spice Cookies

¾ cup canola oil

1 cup sugar

½ cup brown sugar

1 egg

 2 tbsps molasses

1 tsp vanilla

1½ cups flour

1 tsp baking soda

1 tsp baking powder

2 tsps cinnamon

1 tsp nutmeg

1 cup oatmeal (not instant)

½ cup coconut

In a large bowl cream together canola oil and the sugars. Add the egg and beat it until fluffy. Stir in the molasses and the vanilla. In another bowl mix together the flour, baking soda, baking powder, cinnamon and the nutmeg. Stir the flour mixture into the creamed mixture. Gently mix in the oatmeal and the coconut. Roll into golf ball sized balls and place on a greased cookie sheet at least 3 inches in between each cookie. Using  fork, press dough down lightly. Bake at 350 F for 8 minutes. Yields 38 cookies.


Oatmeal Toffee Squares

4½ cups oatmeal (not instant)

1 cup firmly packed brown sugar

¾ cup melted margarine

½ cup corn syrup

1 tbsp vanilla

½ tsp salt

2 cups semi-sweet chocolate chips

¾ cup chopped walnuts

Combine oatmeal, brown sugar, margarine, corn syrup, vanilla and salt. Mix well and press mixture firmly into greased 15X10 inch cookie sheet. Bake in a 375*                                  F oven for 12 to 15 minutes or until mixture is brown and bubbly. Remove from oven and immediately spread the chocolate chips over toffee mixture. Let it stand 5 to 10 minutes and spread it evenly. Sprinkle with walnuts and cool before cutting into squares.



Spicy Apple Bars

1 cup sugar

1 cup applesauce

½ cup canola oil

2 cups sifted flour

1 tsp baking soda

1½ tsps cinnamon

1 tsp nutmeg

¼ tsp cloves

¼ tsp salt

½ tsp vanilla

1 cup raisins

½ cup chopped walnuts

Combine sugar, applesauce and canola oil. Sift together flour, baking soda, spices and salt. Add to applesauce mixture and stir until smooth. Stir in the raisins, nuts and vanilla. Spread batter into a greased 15X10 cookie sheet.


cup crushed Special K dry cereal

¼ cup sugar

¼ cup chopped walnuts

2 tbsps melted margarine

Combine Special K, sugar, nuts and margarine. Sprinkle over batter and bake in a 350* F oven for 25 minutes or until browned. Cool  and cut into bars.  


Lemon Pie

Your favorite 1 crust pastry  

3 tbsps cornstarch

2 tbsps flour

¾ cup white sugar

dash of salt

½ cup cold water

1 cup boiling water

2 egg yolks

juice of 1 lemon (about 3 tbsps)

rind of 1 lemon (about 1 tbsp)

1 tbsp butter

2 egg whites

dash of salt

3 tbsps white sugar

Roll out your pastry inch thick and fit it into the pie plate. Prick the pastry well all over with a fork and bake in a 400 F oven for 10 to 15 minutes until light brown.

Mix cornstarch, flour, sugar, and salt in a pot. Whisk in the cold water. Whisk in the boiling water and cook over direct heat, stirring constantly until thick, then place over boiling water and cook for 10 minutes.  Add part of the hot mixture to the beaten egg yolks, stir everything  back into the hot mixture. Cook and stir for 3 minutes. Remove from heat and add the lemon juice, rind and butter. Pour into baked pie crust.

In a bowl add egg whites and salt and beat with a electric beater until soft peaks form. Gradually beat in the sugar. Pile meringue on lemon filled ,baked crust, covering right to the edges touching the crust. Bake in 350 F oven until light brown, about 10 minutes. Cool before serving. Makes 1 nine inch pie.                                                                 

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