By Marie Fagan Peart | marie@haldimandpress.com
You don’t have to spend much time with Pam McBride to realize this woman has lots of energy! Although Pam and her husband John are now retired, Pam still volunteers with the food bank, is a book club member, is active in her church, and is involved with the Women of Selkirk.
Pam McBride
Growing up in Ingersoll, Pam said she did all the baking at home, in spite of the fact she didn’t have a very sweet tooth. It’s obvious she loves to share what she makes with family and friends. Her almond bark is always made at Christmas and gifted to many. Pam then pulled out her much-loved cookbook to show me her nut bar recipe. When she got married, she received a Kate Aiken cookbook, which she used all the time. So much so, it fell apart, and the one in her hand was the second copy she had purchased.
When Pam’s husband John joined our conversation, the subject eventually turned to music. This is the connecting link between them. For many years Pam sang in different choirs; John was a choir director and an organist. I learned they first met when John took on the role of the pianist who accompanied Pam and her two sisters. The girls sang as a trio for years. Down the line, they met again when both were schoolteachers with the same board. They started dating and the rest is history.
Most of their lives were spent living in Oxford County. When John was nearing retirement, it seemed like a good time to move. John had always enjoyed spending time at his grandparents’ cottage near Port Maitland. So, it seemed natural to start looking along the shores of Lake Erie for their next house. They found one with a fantastic view of the lake and so have called Haldimand County home for over 20 years. Enjoy!
Almond Bark
Equipment:
2 medium sized microwave safe mixing bowls
1 cookie sheet and wax paper
2 measuring cups
2 spatulas
2 regular spoons
Ingredients:
8 squares (ounces) of Baker’s semi-sweet
chocolate
6 squares (ounces) of Baker’s white chocolate
1 cup toasted almonds
½ cup chopped dried apricots
½ cup chopped dried cranberries
Melt the semi-sweet chocolate and white chocolate in separate bowls in the microwave. Microwaves vary in power, so check and stir with a spatula every 30 seconds until melted.
Add half the almonds, apricots, and cranberries to each chocolate and stir.
Drop by spoonfuls (alternate colours) onto a waxed paper covered cookie sheet. Swirl through the spoonfuls of chocolate with a knife to make a marble effect. Refrigerate.
When cooled and hardened, break into pieces and store in a zip lock bag in refrigerator.
Delicious Nut Bars
Part I
¼ cup butter, margarine, or
shortening
½ cup brown sugar
1 cup sifted all-purpose flour
Cream margarine and gradually add brown sugar; blend well.
Sift in flour, stirring with a fork until mixture is crumbly.
Pat into oiled pan 8” x 12”. Bake in moderate oven (350º) for 12 to 15 minutes. Watch that the edges do not brown too much.
Part II
2 eggs, slightly beaten
1 cup brown sugar
1 teaspoon vanilla
1 Tablespoon corn starch
¼ teaspoon salt
½ teaspoon baking powder
1 cup shredded coconut
½ cup raisins, chopped
½ cup nuts, chopped
Mix together slightly beaten eggs, sugar, and vanilla. Add remaining ingredients; mix well. Pour over partly baked base; return to oven and continue cooking for 25 minutes. While still warm, cut into bars. Makes 30 bars.
