Favourite Recipes From New Cookbooks – In My Mother’s Kitchen

There are a lot of cookbooks in the bookstores these days, it is no longer a matter of choosing between “The Joy of Cooking” and “Mastering the Art of French Cooking”. Here we will share recipes from new cookbooks that might otherwise get lost under the barrage of Rachael Ray titles on the shelves.


James Beard Award-winning author, Trish Magwood has written a beautiful cookbook that is an elegant yet homey look at the recipes shared in her family through the generations. The recipes ring true to what most of us have experienced at our family dinner tables; Mom’s Meatloaf, Bonnie’s Barbecue Salmon, Mrs. Chiviero’s Stracciatella. Mom’s secret ingredient was Velveeta, Magwood opts for cubed aged cheddar instead.

An excellent section on vegetable recipes makes this book stand out from most.

Did you know you could roast radishes with cherry tomatoes & thyme?

Well you can and it makes a delicious and unique side dish, so good it made the cover of the book. Try Mom’s Stuffed Tomatoes, Dad’s Sauteed Greens, Mary Leishman’s Turnip Fluff or Ghislaine’s Endive Stampot. Our favourite part of the book however is the final section. Here you’ll find recipes that everyone knows and loves but hides like a guilty secret. This is the “Forbidden Desserts” section and this is where you’ll find Strawberry Angel Dessert. It contains store-bought angel food cake, strawberry Jell-O & whipped cream! Make this recipe before the summer’s over and watch your family flip out.  

Strawberry Angel Dessert


1 angel food cake (store bought)

1 pkg strawberry Jell-O

1 1/4 cups boiling water

1/2 lb frozen strawberries, thawed

2 cups 35% cream

1 tsp sugar, or to taste

1 pint fresh Ontario strawberries


  • Tear angel food cake into chunks and put into a 9 inch tube pan or 10-inch Bundt pan.
  • Mix Jell-O and boiling water in a large bowl until Jell-O is dissolved. Add thawed strawberries.
  • Beat with an electric mixer until foamy and well-blended.
  • In another large bowl, whip 1 1/3 cups of the cream to soft mounds. Add sugar and whip until stiff.
  • Fold strawberry mixture into whipped cream. Pour over cake pieces.
  • Cover and refrigerate overnight. Whip remaining 2/3 cup cream. Wash, hull and slice fresh strawberries.
  • Dip pan in hot water briefly, then turn out dessert onto a platter. Decorate with whipped cream and fresh strawberries.

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