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Judy Scott Welden

I hope you find this to be a useful, friendly site. I have created it with the goal of sharing recipes, D.I.Y crafts and home organization tips.

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Asparagus Quiche

If you are trying to save on your grocery dollars, here is a simple tip. Serve eggs for supper in place of meat at least once a week.  

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Rice & Bean Casserole

 

This is a great one-pan dish that everyone likes!

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Bircher Muesli recipe

Bircher Muesli is a very old recipe. Some sources say it is from the 1900's.  The idea is to soak the oats overnight in milk in the fridge and then in the morning add nuts, dried fruit, fresh fruit, honey and yogurt.  Foodland Ontario.ca has a great recipe.  Here it is along with their photo.

Carrot Cake using honey and fresh carrots

Carrot Cake by Judy Foodie.ca
A moist and delicious old fashioned carrot cake recipe.

 

Kathy’s Honey Carrot Cake

The original recipe was from a friend.   I decided to experiment by adding a bit of  Tommy B’s honey to the cake.  The result…umm, umm good!


 

Cake

2 cups Flour

1 ¾ cups Sugar

1 tsp Baking Powder

1 tsp Baking Soda

1 tsp Salt

1 tsp Cinnamon

1 cup Canola Oil

¼ cup Tommy B’s Honey

4 Fresh Eggs

3 cups Finely Shredded Carrots (use a food processor)

In a medium mixing bowl, using a wire whisk, combine flour, sugar, baking powder, baking soda, salt, cinnamon.  Set aside.

In a large mixing  bowl, using electric beaters, combine oil, honey, eggs.  Stir in carrots.  Mix in the dry ingredients.  Spoon into a greased and floured bundt pan.

Bake at 325 F for 1 hour

Icing

1 pkg (250 g) Cream Cheese, Softened

¼ cup Butter

4 cups Icing Sugar

1 tsp Pure Vanilla Extract

2 Tbsp Chopped Pecans

In a medium mixing bowl, using electric mixer, beat together all ingredients except the pecans.  Ice cooled cake.  Add pecans to the top of the cake.

Tip:  Spoon the icing into a food-safe plastic bag.  Snip off the corner and squeeze icing over cake.  Using a knife spread the icing.  

 

Grape Jelly and Ketchup Meatballs

Grape Jelly and Ketchup meatballs are an old favourite with my husband.  It is a recipe his mom would make often, especially around Christmas time.  In those days, I am guessing the 1960's, the pre-cooked frozen meatballs were not a buying option.  Today, to make up this recipe is a breeze, as you don't even have to stand and roll into balls the little meatballs. Here is that old 1960 recipe.

1 cup grape jelly

1 cup ketchup

Mix both ingredients in a small saucepan and heat over low heat, stirring constantly until you have a smooth sauce.  Pour over cooked heated meatballs.  Serve warm over rice.  These might be a good option for Super Bowl party this weekend.

 

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