Recipes: August 2013 Archives

Backpacker treats

Food Columnist Karen Anderson has some backpacker's treats for us this month. You can learn more about Karen's trip to Mt. Assiniboine Lodge and other Alberta back country lodge experiences on Karen's blog

Mt. Assiniboine Lodge's Great Divide Cookies

¼ c. white sugar

½ c. brown sugar

1 egg

½ c. peanut butter (without sugar)

1 t. vanilla

1 c. margarine (Karen used butter)

1 ¼ c. white flour

1 t. baking soda

1 ½ c. rolled oats

¾ c. chocolate chips

¾ c. raisins

¾ c. coconut

½ c. sesame seeds

Cream together sugars, eggs, peanut butter and margarine until smooth. Add flour and baking soda. Add remaining ingredients. (You might want to mix in all the final ingredients with your hands) Roll into balls. Place on greased cookie sheets and flatten evenly with a fork. Bake at 350F for 10 - 15 minutes. Makes 3 dozen.

Mt. Assiniboine Lodge's "Best in the West" Ginger Snaps

The staff at Mt. Assiniboine told me this is their most popular cookie by far.

½ c. soft margarine (Karen used butter)

1 c. white sugar


¼ c. blackstrap molasses

2 t. baking soda

1 T. ground ginger

1 t. each cinnamon, nutmeg, all spice and cloves

2 c. white flour

Cream shortening, and then add egg and molasses. Add the rest of the ingredients and mix well. Form teaspoons of dough into round balls. Roll in granulated sugar. Press flat on greased cookie sheet with cookies about 2 inches apart. Bake at 350F for about 10 - 15 minutes or until the edges of the cookies are brown. Remove from pan and cool on a rack. Make 3 dozen.

White Water Cooks Pecan Squares

Marianne Abraham is not only a cook at Mt. Assiniboine Lodge - she is also the food editor of the best-selling White Water Cooks series with author Shelley Adams. Abraham gave permission to share this all time favourite treat from book one in that series.


1 c. cold butter

6 T. brown sugar

3 c. flour

1 egg

1 t. lemon juice

3 c. pecans, whole


1 c. butter

2/3 c. honey

1 c. brown sugar

4 T whipping cream

Place butter, sugar, flour, egg and lemon juice in food processor and process until mixture just holds together, but is till crumbly. Press into prepared 9X13 inch pan and bake in a 350F oven for 15 minutes or until golden brown. Arrange whole pecans on top of prepared crust. To prepare filling, melt together butter, honey, sugar in a saucepan. Let boil for 5 - 7 minutes, stirring constantly. Remove from heat and add cream. Drizzle filling over pecans until completely covered. Return to oven and bake for 20 minutes. When cool, cut into squares.

Hint: Chocolate chips can be added to top as soon as these come out of the oven, if desired.


Summer barbecuing

Edmonton food expert Valerie Lugonja of the blog A Canadian Foodie has these recipes for the barbecue.


Valerie Lugonja is a food expert in Edmonton. She's the Director of Culinary Tourism Alberta, a Board director for Slow Food Canada, and the Owner of Taste Tripping Culinary Tours, Travel and Cooking Classes

Dry Barbecue Rub Recipe 


  • 3 T paprika
  • 3 T garlic powder
  • 3 T ancho chile
  • 2 T white sugar
  • 2 T brown sugar
  • 2 T salt
  • lots of pepper
  • 1 T cumn seeds
  • 3 T basil


  1. Mix all of the above together in a large bowl; store remainder in a zip lock bag, labelled and dated in the freezer.
Barbecue Sauce: Fresh Horseradish and Chipotle Pepper

Servings: Makes 6 cups (I usually make a double or triple batch)
Prep Time: 10 min. Cook Time: 25 min.

  • 20g fresh chives, minced
  • 135g fresh horseradish, grated and peeled
  • 3 large garlic cloves, crushed
  • 400g bottled chilli sauce
  • 200g molasses
  • 110g soya sauce
  • 25g brown sugar
  • 20g Dijon mustard
  • 65g fresh lemon juice
  • 150g chicken stock
  • 100g water
  • 10g Tabasco sauce
  • 10g course salt
  • 20g Worcestershire sauce
  • ¾ tsp. red pepper flakes
  • 60g Anaheim pepper, seeded and chopped
  • 90g green bell pepper, seeded and chopped
  • 10g canned chipotle peppers in adobo sauce, minced


1. Peel and chop garlic; set aside
2. Clean, chop, weigh and mince horseradish 
3. Mince and weigh chives; set aside
4. Place remaining ingredients and the garlic into a non-reactive heavy pan and bring to a boil, then reduce to a low bubbling boil, stirring to avoid sticking to the pot, for 20 minutes, or until thickened; cool
5. Purée in blender until smooth; stir in chives and horseradish
7. Use immediately, or store in sealed container in the fridge for four days, or freeze