Janice Craig was born and bred in Swansea. And from the start Morningside Presbyterian Church, in Toronto ‘s west end, has always been part of her life.
Janice’s earliest memories centre around the annual Christmas bazaar and her mother, Betty Craig, who presided over the White Elephant table and also a room dedicated to toys and games.
“I used to help my mother set up the toy room, but the biggest thrill for me was to sit, in the Tea Room, at a table with my mother and some of the other ladies,” Janice says.
She also recalls Strawberry Socials and Sunday school picnics on the church lawn. The original store church was built on a prime corner lot. To this day events are still held on the lovely church property. A child of the 1970s, Janice’s recalls hot dogs and hamburgers on the picnic menu – not the sandwiches and potato and jellied salads of her mother’s generation. But one thing hadn’t changed. There were always three-legged races and egg-on-the-spoon competitions. Another thing hasn’t changed. Betty, who lived in the same house on Durie St., for over 75 years, is still a member of Morningside-High Park Presbyterian (amalgamation, 1968).
Janice, a Grade One teacher, is on the church’s Fellowship and Communication Team. Recently she organized a Maple syrup out at the Kortright Conservation Centre. But the team’s most popular social events are the annual harvest dinner and pancake supper.
This coming autumn, Morningside will celebrate its 125th Anniversary and the harvest dinner will serve as the launch for other anniversary celebrations. Meanwhile, the church is famous for its Sunday fellowship hour, according to Janice. She confesses her favourite contribution is not made from a treasured family recipe, but one she found in Canadian Living magazine a couple of years ago. Janice tweaked the recipe and added her own touch – chocolate chips instead of raisins. Yum!
JANICE’S BUTTER TART SQUARES
Base:
1 cup all-purpose flour. ¼ cup white (granulated) sugar. ½ cup salted butter.
Filling:
2 tbsp salted butter, melted
2 eggs lightly beaten
1 cup packed brown sugar
2 tbsp all-purpose flour
½ tsp baking powder
½ tsp vanilla
1 pinch salt
1 cup chocolate chips
½ cup chopped walnuts.
Method:
In bowl, mix flour with sugar. Using pastry blender cut in butter until crumbly. Press into 9-inch square metal cake pan. Bake in 350F (180C) oven for 15 minutes.
Prepare filling: Mix butter with eggs. Blend in brown sugar, flour, baking powder, vanilla and salt.
Stir in raisins and walnuts. Pour over base.
Bake in 350F oven until top springs back when lightly touched. 20 to 25 minutes.
Let cool in pan on a rack. Cut into squares. Makes 16 large squares.
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