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Dedication

Michael Prue was born in downtown Toronto at Women’s College Hospital and spent most of his life in the city, save for a year in Ottawa during graduate school. His long and varied public service career includes 13 years as a Member of the Ontario Legislature. But when it came time to retire, Michael and his wife Shirley looked across the province for the perfect place to start a new chapter. After visiting nearly 50 towns, their hearts led them to Amherstburg.

Their journey to Amherstburg wasn’t straightforward. They nearly settled in Goderich, but repeated disappointments with local real estate left them disheartened. It wasn’t until Shirley suggested visiting Amherstburg—a town rich in the history she had studied in university—that everything clicked. She fell in love immediately. Within a weekend, they were touring homes, and by the drive back to Toronto, Shirley had made the decision. “I handed her my phone,” Michael recalls. “She talked for half an hour, hung up, and I asked, ‘Did you just buy a house?’ She said, ‘Yes.’” That home would become their beloved retreat on Boblo Island, and later, they moved to a larger house on the water.

In Amherstburg, Michael found more than just a peaceful retirement. He found purpose in community leadership and was elected councillor, and then mayor. “It’s a privilege and an honor to serve,” he says, and he takes that responsibility seriously, particularly in preserving the history that drew him here in the first place. He’s passionate about showing guests the area’s rich past—from the War of 1812 to the Underground Railroad—and believes it’s the town’s defining charm.

Today, Michael still loves fishing, tending his garden, and walking through King’s Navy Yard Park. He laughs when he talks about “traffic jams” in Amherstburg—“it means you missed the light.” Though life here moves slower, it’s no less full. For Michael, every day is a reminder that he found the right place to plant roots—a town he’s proud to lead, shaped by kindness, resilience, and history.


Jill Kanwischer

Administration

Retired after 30 years of service as Administrative Assistant to the Windsor Fire Chief on October 31, 2021. Mother to 3 sons, Karl, Erik and Alek. Baking my way through my sunset years with my spouse Daryl Hall in Amherstburg Ontario.

Sue's Mixed Berries and Banana Smoothie

Contributed by : Jill Kanwischer
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Connected Profile : Jill Kanwischer
Canadian Recipes : Beverages and Smoothies

Sue Swiatoschik, a long-time member of our ladies' dinner group, has known Veronika for over 25 years, ever since their kids first crossed paths at FLCA. 

When Veronika introduced the colour-themed party, Sue was eager to embrace the challenge and went on the hunt for a recipe to match her assigned color—purple. After some online searching, she found a recipe that not only looked visually stunning but also healthy and refreshing.

Click here to view this recipe online.

Total Time

5 minutes

Prepare Time

5 minutes

Cook Time

Not Mentioned

Recipe Servings

1 - 2 servings

Ingredients of
Sue's Mixed Berries And Banana Smoothie

  • 1 cup frozen mixed berries
  • 1 frozen, ripe banana
  • 1/2 cup low-fat vanilla yogurt
  • 1/4 cup orange juice
  • 1 tsp honey (optional)

How to Make
Sue's Mixed Berries And Banana Smoothie

  1.  Combine all ingredients together in a blender and puree until smooth.

Auntie Pearl's Tea Biscuits

Contributed by : Jill Kanwischer
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Connected Profile : Jill Kanwischer
Canadian Recipes : Bread Recipes

As a child I remember Auntie Pearl laying out a blanket in the dining room and setting up a picnic for my cousin Ann and I complete with these tea biscuits, butter and honey. Good times!

Click here to view this recipe online.

Total Time

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Cook Time

12 minutes

Recipe Servings

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Ingredients of
Auntie Pearl's Tea Biscuits

  • 4 cups all purpose flour
  • 8 tsp baking powder
  • 2 tsp cream of tartar
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1/2 cup shortening
  • 1 1/2 cups milk

How to Make
Auntie Pearl's Tea Biscuits

  1. Mix dry ingredients; cut in shortening; add milk gradually (do not over mix).  
  2. Roll out dough to approximately 1/2 inch thick; cut into round pieces and place on cookie sheet.  
  3. Bake at 450℉ for 12 minutes.
  4. Serve with butter and honey.

Barb's Mexi Green Drink

Contributed by : Jill Kanwischer
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Connected Profile : Jill Kanwischer
Mexican Recipes : Cocktails and Mocktails

Barbara Dettlinger chose a mocktail with a Mexican flair for Veronika’s colour-themed party. 

Much like the values in Mexican culture, Barbara is deeply family-oriented and sees this group, especially Veronika, as her extended family. She is always caring and thoughtful, looking out for the well-being of everyone in the group. Her mocktail reflected not just the green theme, but also her nurturing nature and the strong bonds that connect them all.

Click here to view this recipe online.

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Recipe Servings

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Ingredients of
Barb's Mexi Green Drink

  • One part Lime Jerritos (Mexican soda)
  • Two parts Lime Perrier soda
  • Lots of thin slices of lime
  • Ice  

How to Make
Barb's Mexi Green Drink

  1.  Mix together and cheers

Blue Martini

Contributed by : Jill Kanwischer
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Connected Profile : Jill Kanwischer
Canadian Recipes : Cocktails and Mocktails

Click here to view this recipe online.

Total Time

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Cook Time

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Recipe Servings

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Ingredients of
Blue Martini

  • 1 1/2 oz Raspberry Vodka
  • 1/4 oz Triple Sec
  • 1/4 oz Blue Curacao
  • Splash of Lime Cordial


How to Make
Blue Martini

Shake it up with ice, drain and serve.

Aunt Ethel's Banana Bread

Contributed by : Jill Kanwischer
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Connected Profile : Jill Kanwischer
Canadian Recipes : Desserts

A classic recipe from my Aunt Ethel Lalor.

Click here to view this recipe online.

Total Time

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Cook Time

1 hour

Recipe Servings

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Ingredients of
Aunt Ethel's Banana Bread

  • 1 cup white sugar
  • 2 tbsp butter or Mazola oil
  • 2 eggs 
  • 1 cup mashed bananas
  • 1 1/2 cups all purpose flour
  • 3/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt

How to Make
Aunt Ethel's Banana Bread

  1. Beat together sugar, butter/oil, eggs and bananas.  
  2. In a separate bowl mix together your dry ingredients then gradually add to the banana mixture.
  3. Grease and flour a 4 x 8" loaf pan.  Bake at 350℉ for about 1 hour.

Note

I like to add 1 - 1 1/2 cups of chocolate chips to my batter.  Another alternative to add would be pecans or walnuts.

Also, if you have a mini-loaf tray, bake at 350℉ for 25 minutes.

Easy Apple Enchiladas

Contributed by : Jill Kanwischer
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Connected Profile : Jill Kanwischer
Mexican Recipes : Desserts

Click here to view this recipe online.

Total Time

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Prepare Time

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Cook Time

20 minutes

Recipe Servings

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Ingredients of
Easy Apple Enchiladas

  • 2 (540 ml) cans of apple pie filling
  • 20 medium flour tortillas
  • 1 tsp (or more to taste) ground cinnamon
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup water

How to Make
Easy Apple Enchiladas

  1. Grease a glass lasagna dish (9 x 13).
  2. Spoon filling down the centre of each tortilla. Sprinkle with cinnamon, roll up white tucking in the edges and place seam side down in the prepared dish.
  3. In a medium saucepan over medium heat, combine butter, sugars and water. Bring to a boil, stirring constantly. Reduce heat and simmer 3 minutes. Pour sauce over enchiladas and let stand 30 minutes.
  4. Bake in 350°F preheated oven for 20 minutes, or until golden.

Iryna's Chocolate Velvet Cake

Contributed by : Jill Kanwischer
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Connected Profile : Jill Kanwischer
European Recipes : Desserts

Iryna’s Chocolate Velvet Cake is part of her signature trio—vanilla, red, and chocolate—all variations of the same beloved velvet cake base. She loves how a few small changes can create completely different experiences, from the rich, cocoa-infused depth of this chocolate version to the classic elegance of vanilla or the festive charm of red velvet. This cake, with its smooth, melt-in-your-mouth texture, has become her go-to for special occasions, each slice proving that sometimes, the best recipes are the ones you can reinvent time and time again.

Click here to view this recipe online.

Total Time

60 minutes

Prepare Time

20 minutes

Cook Time

35 - 40 minutes

Recipe Servings

Not Mentioned

Ingredients of
Iryna's Chocolate Velvet Cake

  • 150 g Butter (room temperature)
  • 300 g White Sugar
  • 4 g Salt
  • 3 Large Eggs (room temperature)
  • 150 g Vegetable or Sunflower Oil
  • 280 g Buttermilk
  • 2 tsp Vanilla Extract
  • 310 g Cake & Pastry Flour 
  • 20 g Fry's Cocoa Powder (Dutch processed) (see notes)
  • 6 g Baking Powder
  • 4 g Baking Soda

How to Make
Iryna's Chocolate Velvet Cake

  1. Cream in mixer room temperature butter, sugar and salt.
  2. After your butter and sugar looks whiter and the mixture has grown a little bit in size, start to add room temp eggs, one at a time.  Whip the mixture until it gets nice and smooth.
  3. Add your oil, buttermilk, and vanilla. Mix it well but do not over whip it.
  4. Start adding your dry ingredients.  Whip it on low speed until everything is incorporated into a nice, smooth batter.
  5. Spray three 6" pans or two 9" inch pans with oil spray. Cut a circle of parchment paper true to the size of your pans; covering the entire bottom.
  6. Bake for 35-40 minutes at 350F (or 175C). Check you cakes with a toothpick; it will come out clean and dry if the cake is done.
  7. Cool down the pans for approximately 25 minutes and then remove them from the pans and place on cake flats.
  8. Cool down until lightly warm, then wrap each in plastic wrap and place in the fridge or freezer.

Note

If using non-Dutch processed cocoa use 300 g of Cake & Pastry Flour and 30 g of non-Dutch processed cocoa powder.

Fry's cocoa powder in Canada is Dutch processed.

Iryna's Dark Chocolate American Butter Cream

Contributed by : Jill Kanwischer
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Connected Profile : Jill Kanwischer
European Recipes : Desserts

Some recipes just feel like instant classics—and this Dark Chocolate American Buttercream from Iryna is exactly that. It’s rich, dark, a little salty, creamy, and completely dreamy. The kind of frosting that makes you pause mid-bite and go “Wow.”

What I love most about it is that it’s not overly sweet. It’s sophisticated, with just the right balance of deep chocolate flavour and a subtle salty edge. But it’s also flexible—if you’re someone who prefers a more traditional, sweet American buttercream, you can easily adjust the icing sugar to your taste.

Whether you're topping cupcakes, layering a cake, or sneaking a spoonful straight from the bowl (no judgment here), this buttercream is a winner. It’s the kind of recipe that makes you want to find excuses to bake—just so you can make it again.

Click here to view this recipe online.

Total Time

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Recipe Servings

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Ingredients of
Iryna's Dark Chocolate American Butter Cream

  • 1/2 cup cocoa powder
  • 1/2 cup boiling water
  • 600 g butter
  • 200 g icing sugar (300 g if you prefer a sweeter butter cream)
  • 300 g chocolate (high quality chips or chocolate bars, 70% cocoa)
  • up to 1 Tbsp salt (to taste)

How to Make
Iryna's Dark Chocolate American Butter Cream

  1. Bloom cocoa powder by mixing boiling water into cocoa powder with a wisk until smooth and set aside.
  2. Whip butter on high speed until light and fluffy (butter should be almost white in colour).
  3. Add icing sugar and whip until smooth, fluffy and no lumps.
  4. Melt chocolate in a double boiler until a few chips remain unmelted. Take off the heat and stir with a wisk to melt the remaining chips and make smooth. Put aside.
  5. Add the bloomed cocoa to the butter/sugar mixture and whip on high speed just until incorporated and no lumps.
  6. While the mixer is still on high speed, slowly add your melted chocolate just until incorporated.
  7. Add salt to taste.

Iryna's White Chocolate Buttercream

Contributed by : Jill Kanwischer
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Connected Profile : Jill Kanwischer
American Recipes : Desserts

This white chocolate buttercream is one of Iryna’s favourites—rich, smooth, and just the right amount of sweet. It pipes like a dream, takes colour beautifully, and is the perfect frosting for bringing bold ideas to life.

Her students had a blast using it to test out new piping tips and techniques, creating colourful cupcake masterpieces. Iryna encourages them to go wild with their designs—try something new, even if it flops. After all, it’ll still taste amazing!

In her kitchen, there are no mistakes—just delicious experiments. This buttercream is more than a recipe; it’s a reminder to play, create, and enjoy every sweet moment.

Click here to view this recipe online.

Total Time

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Prepare Time

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Cook Time

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Recipe Servings

12 cupcakes or 1 cake

Ingredients of
Iryna's White Chocolate Buttercream

  • 1 lb unsalted butter
  • 250 g white chocolate
  • 100-200 g icing sugar (to taste)
  • 1/2 tsp salt
  • 1 tsp vanilla

How to Make
Iryna's White Chocolate Buttercream

  1. Start whipping your butter on high speed with a paddle attachment.
  2. While your butter is whipping, in a double boiler, melt your white chocolate.
  3. Your butter will be done whipping when it is white and fluffy.
  4. Then add icing sugar and whip until smooth and fluffy.
  5. Add in salt and vanilla and mix until combined.
  6. While your mixer is on high, slowly pour in your melted white chocolate and mix just until combined and lump-free. Don't over-mix.

Cheesy Hash Browns

Contributed by : Jill Kanwischer
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Connected Profile : Jill Kanwischer
Canadian Recipes : Side Dishes

Since I am a mediocre cook (at best), I was always assigned to make these potatoes for the family gatherings. On one of these occasions, I decided to switch it up and make something else. Well, bad idea! I thought the Taylor boys were going to cry when they found out about the omission. So here is the recipe. Enjoy boys!

Click here to view this recipe online.

Total Time

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Prepare Time

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Cook Time

1 hour

Recipe Servings

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Ingredients of
Cheesy Hash Browns

  • 1 kg bag frozen hash browns
  • 1 cup sour cream
  • 1 can cream of chicken soup
  • 2 tbsp minced onion
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup melted butter
  • 8 oz shredded cheddar cheese


How to Make
Cheesy Hash Browns

Mix and put in a 9 x 12” baking dish and bake at 350℉ for 1 hour.

Jill Kanwischer's Family Recipes

Jill Kanwischer

Kaitlin Kirk

This is a collection of my favourite recipes gathered from 1989 to 2022.

Table of Contents

Dedication
Jill Kanwischer
Beverages and Smoothies - Sue's Mixed Berries and Banana Smoothie
Bread Recipes - Auntie Pearl's Tea Biscuits
Cocktails and Mocktails - Barb's Mexi Green Drink
Cocktails and Mocktails - Blue Martini
Desserts - Aunt Ethel's Banana Bread
Desserts - Chocolate Chip Cookie Cheesecake
Desserts - Easy Apple Enchiladas
Desserts - Iryna's Chocolate Velvet Cake
Desserts - Iryna's Dark Chocolate American Butter Cream
Desserts - Iryna's White Chocolate Buttercream
Side Dishes - Cheesy Hash Browns
Jill Kanwischer's Family Recipes
Kitchen Conversions
Roasting Guidelines

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Jill Kanwischer

Kaitlin Kirk

www.ourrecipetree.com