By Marie Fagan Peart | marie@haldimandpress.com
Alice Murray
There is not too much that can keep Alice Murray from enjoying life. Her zest for living is infectious! I originally wanted to sit down and chat with Alice because I had noticed her prize-winning baking every year at the Caledonia Fair. My first question to her was, “How long have you been entering your baking in the fair?” She laughed. Turns out Alice’s mother, Ruth Clark, was a fair exhibitor and so Alice, at age 10, entered a Johnny cake into the junior section. She won first prize.
That was the beginning of a lifetime connection to the fair. She is famous for her raspberry pie. She explained, “If everyone quits entering, these small fairs will disappear.” She doesn’t want to see that happen.
Alice grew up on the family farm in Oneida Township, near the Gore. She had barn chores to do, helped out in the kitchen, and was a 4-H member in both the calf and lifestyle clubs. In 1965, she was the Haldimand Dairy Princess, which was a great experience for her. She became a nurse and worked at the West Haldimand General Hospital for 46 years.
Patient care was important to her – she smiled and said, “I made sure the ladies had their lipstick on.”
It was a blind date, arranged by a colleague, that was the catalyst for meeting her husband, Bob. He was a recent immigrant from Scotland and invited her out for dinner. They married, moved to rural Caledonia, and became a family.
They have two children, Heather and Scott, and two grandchildren, Ruby and Angus. The grandchildren live in British Columbia but that has not stopped Alice from passing along her love of baking. Every time she visits, she bakes a pie and granddaughter Ruby is now making her own.
Alice keeps busy tending her flower garden, canning sweet pickles, making various jams, baking, curling in the winter, and golfing in the summer. And there is always time to get together with friends. The recipes she has shared are some family favourites. The meat pie comes from the United Church “Let’s Break Bread” cookbook. The squares are from a curling friend. Enjoy!
Super Dooper Meat Pie
1 can cream of mushroom soup, divided
1 pound ground beef
¼ cup chopped onion
1 egg, slightly beaten
¼ cup breadcrumbs
2 Tablespoons chopped parsley
½ teaspoon salt
½ teaspoon pepper
2 cups mashed potatoes
¼ cup shredded mild cheese
Mix thoroughly ½ cup soup, beef, onion, egg, breadcrumbs, parsley, and seasoning. Press firmly into a 9-inch square dish. Bake at 350°F for 25 minutes.
Spoon off the fat. Put cooked mashed potatoes on top. Top with remaining soup and cheese. (Also, may garnish with cooked bacon.)
Bake 14 minutes or until done. Serves approximately 6 persons per pie.
Source: Brooklin United Church, Brooklin, ON
Raspberry Bars
1¼ cup all-purpose flour
½ cup butter or margarine
¼ cup granulated sugar
1 cup raspberry jam
2 eggs
1 cup granulated sugar
2 cups shredded coconut
1 teaspoon vanilla
½ teaspoon baking powder
Combine first three ingredients in a bowl. Mix together until crumbly. Press into greased 9×9-inch baking dish.
Spread jam over the bottom layer.
Beat eggs until frothy. Add sugar, coconut, vanilla, and baking powder. Stir to combine well. Spread over jam layer.
Bake in 350°F oven for 30 minutes or until set and lightly browned. Cool and cut into 36 squares.
