Fall Comfort Food



Fall in love with these seasonal cupcakes perfect for the cool autumn weather. The spicy tastes of cinnamon, ginger, nutmeg are combined with a pumpkin puree based batter in these Pumpkin Cupcakes and are made complete with a spiced cream cheese icing. Baking with canola oil has its health benefits. Canola oil is light, doesn’t interfere with other flavours and reduces the trans and saturated fats in your baking, making it a heart healthy choice.


PUMPKIN CUPCAKES •1 ¾ cups all-purpose flour

• 1 tsp baking powder

• ¼ tsp baking soda

• 1 tsp cinnamon

• ½ tsp ground ginger

• ¼ tsp nutmeg

• ¼ tsp salt

• 1 cup brown sugar

• 1 /3 cup canola oil

• 2 eggs

• 1 tsp vanilla extract

• ¼ cup buttermilk

• 1 cup pureed pumpkin


• 1 (8 oz) pkg cream cheese

• ¼ cup canola margarine

• 3 ½ – 4 cups confectioner’s sugar

• ½ tsp cinnamon

• ¼ tsp ground ginger

• ¼ tsp nutmeg



1. Line muffin pan with paper liners. Preheat oven to 350°F (180°C).

2. In medium bowl, combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Mix well. Set aside.

3. In large bowl, beat together brown sugar, canola oil and egg until thickened, about 2-3 minutes. Beat in vanilla. Add dry ingredients, buttermilk and pureed pumpkin to the wet ingredients. Beat until well combined, about 1 minute.

4. Divide cupcake batter into the paper lined muffin pan. Bake cupcakes for approximately 20 minutes or until toothpick inserted into the center of the cupcakes comes out clean. Remove cupcakes from pan and cool completely on wire rack.

5. Frost with Spiced Cream Cheese Frosting Icing. Recipe follows.


1. In a large bowl, beat together the cream cheese and canola margarine until very smooth.

2. Add confectioner’s sugar, cinnamon, ginger, nutmeg and beat to combine ingredients. Adjust confectioner’s sugar or milk quantities if necessary.

Best Eggnog Cheesecake!

Adapted from Taste of Home



1 cup graham cracker crumbs (variation: try half graham crumbs & half crushed gingersnaps)

2 tbsp. sugar

3 tbsp. butter, melted


3 packages (8 ounces each) cream cheese, softened

1 cup sugar

3 tbsp. all-purpose flour

2 large eggs, room temperature, lightly beaten

3/4 cup eggnog

1 tsp. amber or spiced rum

Dash ground nutmeg & cinnamon

Whipped cream & additional ground nutmeg, optional

Preheat oven to 325° F.

Wrap greased 9″ springform pan with double thickness of heavy-duty foil (about 18″ square). Secure foil around pan.

For the Base: Combine cracker crumbs, sugar and melted butter. Press into the bottom of pan. Bake at 325°F for 10 minutes and cool on a wire rack.

For the Filling: Beat cream cheese, sugar and floor in a large bowl until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, rum, nutmeg and cinnamon. Pour filling over crust.

Place foil wrapped springform pan in a larger baking pan; add 1″ of hot water to larger pan.

Bake at 325°F for about 45–50 minutes, until centre is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. If desired, top with whipped cream, then sprinkle with nutmeg.



Scratch-My-Back Cookies

Bill and Pearl Collins – Leecoll Stables, Calgary, Alberta These cookies were Pearl’s Grandmother Harrington’s favorite. MAKES 2 DOZEN COOKIES

3/4cup butter
1 cup brown sugar
1 egg
1-1/4 cups flour
1/2 tsp salt
1 tsp vanilla
1/2 tsp baking soda
1 cup rolled oats
1 cup coconut

~ Mix butter, sugar and egg. Add remaining ingredients.  Drop by teaspoonfuls onto cookie sheet and bake at 350F for 10 to 15 minutes.

Berries and Cream Salad

By D.C. and Patty Lund

  • 1 (170 g) pkg raspberry Jell-O
  • 1 (170 g) pkg blueberry Jell-O
  • 1 (600 g) pkg frozen unsweetened raspberries
  • 1 (600 g) pkg frozen berries (your choice)
  • ¾ cup whipping cream
  • ¾ cup sugar
  • 1 tsp vanilla
  • 1 (57 g) pkg gelatin
  • ¾ cup sour cream
  • ¾ cup cream cheese

Prepare the raspberry Jell-O as per package directions and add in frozen raspberries, you can substitute some of the raspberry juice as part of the cold water in the making of the Jell-O. Put this is in a clear glass bowl to set. Heat whipping cream, sugar and vanilla over low temperature and add in gelatin (dissolve as per directions on package) and cool. Cream sour cream and cream cheese together and mix with whipping cream mixture. Pour this over raspberry Jell-O and let set. Prepare blueberry Jell-O as per package directions and add well drained berries, again you may use juice from the berries as part of the cold water to prepare the Jell-O. Pour this over the last layer and let set well before serving.

I recommend making this the day before as it takes time for all the layers to set.

No Bake Cherry Cheesecake

By Tim Ellis, Road to the CFR
Canadian Cowboy Country Magazine

  • Crust
  • ¼ cup margarine
  • 1?¼ cups graham wafer crumbs
  • Mix together margarine and graham crumbs and press remaining crumbs into 
  • 9″ x 12″ pan. Bake 6 to 8 minutes at 350°F.
  • Filling
  • 1 (8 oz) pkg cream cheese
  • 1 tsp vanilla
  • 2 tbsp lemon juice
  • ½ cup icing sugar
  • 1 envelope Dream Whip

Mix together cream cheese, vanilla, lemon juice and icing sugar. In another
bowl, mix one envelope of Dream Whip. Fold together cream cheese mixture
and dream whip. Pour into cold crust.


  • 1 (500 ml) can cherry pie filling
  • ¼ cup graham wafer crumbs

Add cherry pie filling on top and sprinkle with graham crumbs.