By Marie Fagan Peart | marie@haldimandpress.com
Audrey Baldwin
When meeting Audrey Baldwin, you are immediately drawn to the shocks of vibrant blue and purple that highlight her hair. That is your first indication that she’s a woman who lives life on her own terms.
Readers may recall I shared a photo of Audrey last year in my column when we were celebrating her birthday with a carrot cake that I had made. We recently spent some time together, so I took the opportunity to explore some of her favourite recipes. As we went over the recipes our conversation made its way down memory lane.
Audrey grew up in Hagersville and left home for the first time in 1970 to attend Niagara College. She was pursuing a career in medical records. Upon graduating, she accepted a job in Sioux Lookout in Northern Ontario. She was looking for an adventure! The job didn’t turn out as expected, so she headed home after the summer.
She recalled the overnight train journey, which was a new and exciting experience in itself. She laughed remembering that she could hang her head out of the window to get a great view of the passing scenery!
She wasn’t home for long when she landed a position at University Hospital in London. London has been Audrey’s home ever since.
Over the years Audrey continued to feed her yearning for adventure through travel. Some of her memorable trips include New Zealand with her brother Bruce and his partner Margaret, Italy with her cousin Carolyn Mullins, and Greece with her girlfriend Kathy. There were also many trips to the United States, with her late husband Bill, in pursuit of visiting all the baseball stadiums. She also found the time to volunteer with several mission trips to New Orleans to help in rebuilding the city after Hurricane Katrina.
The Congo bar recipe was originally her mother’s and was a favourite of her children’s as well. The peanut crunchy cookies were sold in the cafeteria at University Hospital where she worked. One day she asked about the recipe and the staff member who made the cookies gave it to her. She said everyone loves these cookies and she will often double the recipe. Enjoy!
Congo Bars
2¾ cup pastry flour
2½ teaspoons baking powder
½ teaspoon salt
2/3 cup melted shortening or butter
3 eggs
2¼ cup brown sugar
1 cup chopped nuts
1 package semi-sweet chocolate chips
Melt butter. In a large bowl beat butter and brown sugar. Add eggs and mix well. Add flour, baking powder, and salt. Mix in nuts and chocolate chips.
Put mixture into a 10½” x 7” baking pan. Bake 350°F for 25 minutes. Let cool.
Ice with thin layer of chocolate frosting.
Note: If using 8”x 8” square pan, increase baking time.
Peanut Crunchies
1 cup oatmeal
¾ cup whole wheat flour
¼ cup toasted wheat germ
½ teaspoon salt
¼ teaspoon baking soda
½ cup butter or margarine
½ cup peanut butter
1 cup brown sugar
1¼ teaspoon vanilla
1 egg
1 cup raisins
½ cup chopped peanuts
½ cup sesame seeds
Cream butter and peanut butter. Add sugar, vanilla, and egg. Next add flour and dry ingredients. Stir in raisins and nuts.
Drop by tablespoons onto greased baking sheet. Bake 350°F for 5 to 8 minutes.
Note: Makes 3 dozen cookies. This recipe can be easily doubled.
