Winter Holme Manor, Winterton

10/17/2025

Halloween Party on Monday October 20, 2025. Starting at 2:00. Come join us for an afternoon of fun and entertainment with the seniors. Wear your costume if you dare. We sure hope to see you there.

09/09/2025

Remember the warmth of grandma's kitchen? 👵 This Steamed Molasses Raisin Pudding is the taste of pure comfort. Find the full recipe in the comments! 🥄

09/05/2025

Old-Fashioned Dark Fruit Cake Recipe

This Newfoundland Dark Fruit Cake is a rich, spiced classic — dense with dates, raisins, cherries, and mixed fruits, gently infused with molasses-like notes and a hint of brandy or rum. Baked low and slow, it’s the kind of heritage cake often served during the holidays, bringing warmth and nostalgia to every slice.

Cuisine: Canadian (Newfoundland)
Category: Dessert / Holiday Cake
Pan Size: 9–10 inch tube or bundt pan

Ingredients
Fruit Sauce

1 cup brown sugar

1 cup hot water

½ cup butter

1 cup chopped dates

1 cup raisins

Spices

½ tsp cinnamon

½ tsp allspice

½ tsp cloves

½ tsp mace

½ tsp nutmeg

After Cooling

1 beaten egg

1 tsp baking soda

Dry Additions

2 cups all-purpose flour

½ cup glacé cherries, halved

1 cup mixed dried fruit

Flavorings

1 tsp lemon-almond extract (or ½ tsp lemon + ½ tsp almond)

1 tsp vanilla extract

1 capful of brandy or rum (optional, for depth)

Method
Step 1: Make the Fruit Sauce

In a medium saucepan, combine brown sugar, hot water, butter, dates, raisins, and all spices (cinnamon, allspice, cloves, mace, nutmeg). Bring to a gentle boil over medium heat. Let simmer for 5 minutes, stirring occasionally.
This step infuses the fruit with warm spice and softens it for a rich texture.

Step 2: Cool the Mixture

Remove from heat and allow the fruit sauce to cool completely to room temperature.

⚠️ Important: Adding egg while hot will cause it to scramble.

Step 3: Add the Wet Ingredients

Once cooled, stir in the beaten egg and baking soda until fully combined.

Step 4: Fold in Flour, Fruits, and Flavorings

Sift in the flour and gently fold until just incorporated. Stir in glacé cherries, mixed dried fruit, vanilla, and lemon-almond extract. Add brandy or rum if using.

Step 5: Bake Low & Slow

Preheat oven to 300°F (150°C).

Grease a 9–10 inch tube or bundt pan generously.

Pour the batter in, smoothing the top.

Bake for 2 hours, or until a skewer inserted in the center comes out clean.

Let the cake cool in the pan for 10–15 minutes before carefully transferring to a wire rack to cool completely.

Tips & Notes

Aging the Cake: For extra depth, wrap the cooled cake in parchment, then foil, and store in an airtight tin for several days before serving.

Soak the Fruit: For even juicier fruit, soak dates, raisins, and mixed fruit overnight in tea or brandy before cooking.

Storage: This cake keeps well for weeks if wrapped tightly, making it a perfect make-ahead holiday treat.

This recipe captures the old-world charm of Newfoundland baking — moist, spiced, and brimming with festive fruit. 🍒

09/03/2025

🍇 Nova Scotia Blueberry Grunt
A cozy East Coast classic! Sweet wild blueberries simmer into a rich sauce, then fluffy dumplings steam on top until pillowy-soft. It’s like blueberry cobbler’s rustic cousin, best served warm with cream or ice cream.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Course: Breakfast, Dessert
Cuisine: Nova Scotia
Ingredients
For the Blueberry Base
4 cups fresh or frozen wild blueberries

½ cup sugar

½ teaspoon ground cinnamon (optional)

½ cup water

1 tablespoon lemon juice

For the Dumplings
1½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 tablespoon sugar

2 tablespoons cold butter

¾ cup milk

Method
1. Cook the Blueberries
In a deep skillet or Dutch oven, combine blueberries, sugar, cinnamon (if using), water, and lemon juice.

Bring to a gentle boil over medium heat.

Simmer for about 10 minutes until the berries soften and release a syrupy sauce.

2. Make the Dumplings
In a bowl, whisk flour, baking powder, salt, and sugar.

Cut in the cold butter with a pastry cutter or your fingertips until crumbly.

Stir in the milk just until combined (do not overmix—this keeps the dumplings fluffy).

3. Add the Dumplings
Drop spoonfuls of dumpling dough over the simmering blueberry mixture.

Space them slightly apart to give them room to puff while steaming.

4. Cover and Steam
Reduce heat to low.

Cover tightly with a lid and steam for 15 minutes—do not lift the lid during this time.

The dumplings should be tender, fluffy, and fully cooked through.

5. Serve Warm
Spoon dumplings and blueberry sauce into bowls while hot.

Top with whipped cream or vanilla ice cream for extra indulgence.

08/27/2025

08/27/2025

Doing their painting

08/16/2025

Sending happy birthday greetings out to Joyce today. We hope you enjoy your day!

08/03/2025

Happy 87th birthday our long time resident Edward Tuck hope you enjoyed your day with your family here's to many more

07/28/2025

Grand feed here today n they absolutely loved it fresh caplin fishcakes home made soup n potatoes