A Taste of Haldimand – January 4, 2024

Once the holidays are over, I need basic “comfort food”. I love the holiday treats and special dishes but honestly, it can be too much of a good thing. To start off the new year I wanted to share this French onion soup recipe. I got this recipe from Jean Lyall of Caledonia. She kindly invited me to lunch one day and served this wonderful soup. The recipe is from “Canadian Living Cookbook” published in 1987. Jean received this book as a gift from her late sister-in-law Patt Lyall and she’s made many of their recipes.

The second recipe is once again from one of my old 4-H books. The apple crisp was part of the 4-H baking club called the Cereal Shelf. At this club we learned about grains and the various products made from grains using many different recipes. There are so many recipes from this club that I still make today. The original recipe says to add sugar to tart apples. However, I usually use whatever type of apple I happen to have in my fridge and never add sugar. I often leave the peels on the apples and slice them a bit thinner. But you can do whatever suits you and your family. This can be served with ice cream or whipping cream.