Our first kitchen destination has been a great success! I’m still enjoying the leftovers of the cake, the wheat cakes, the bannock and the krootoñ di pwer.
Everything here was so good that I can definitely see myself making all of these again. However, I think my favorites were pierogies, the confetti bars, the Jello fruit cocktail cake, the bannock, and the krootoñ di pwer. The confetti bars and Jello fruit cocktail cake are the least healthy, so I’ll make these only for special occasions. The cake would be awesome for summer. I might also modify the recipe and post an inspired recipe or two here based on what I think might taste even better and what could be healthier.
As for the bannock, it was super easy to make and it reminds me of growing up having biscuits, butter and jam for breakfast with my grandparents, except there’s no hydrogenated oils in it when I make it at home. I’d love to try different variations of bannock going forward.
The krootoñ di pwer was light and flavorful, and if I make it using less sugar or Stevia instead of sugar, it will be much healthier. This is definitely coming along as a basic dessert in my repetoire.
Pierogies will probably come along too, as an easy dinner option. They’re a little time consuming to make—and the first time I made them, I was frustrated at working with such sticky dough (the key is to add lots of flour to your hands, the cutting board, the rolling pin, and the dough itself), but by the second try I had it down and had fun with it. I’d only had pierogies once before, as a kid, and I hadn’t liked them then because they were too bland for me. Making the potato filling yourself really amplifies the mashed-potato flavor, and you can even add bacon to the mix.
What’s funny to me is that pierogie casserole is also called “lazy pierogies.” It seemed less intimidating than actual pierogies, so I started with that. I found, though, that actual pierogies were much easier and much more fun to make. They’re also much easier to reheat without a microwave.
The wheat cakes I don’t think I’ll be baking again, unless I modify the recipe to make it as a cereal. I like the flavor, but I find them slightly too dry to eat as a bar and I prefer the smaller crumbles anyway (especially in a bowl of almond milk!).
And here’s what I learned from my time in Saskatchewan:
So, before moving on, what else should I know about Saskatchewan?