langley advance

Holiday Recipes

Special to the Langley Advance
December 09, 2008

Tracy Dueck shares a few of her favourite cookie and high tea recipes, but has to keep her cupcake recipes a well-guarded secret, for obvious reasons.

“It’s so important for me to share meaningful moments with my friends and family throughout the year, but at Christmas time, I really enjoy making those moments extra special with a delicious array of homemade treats like Christmas cookies, traditional high tea goodies, and of course, some holiday cupcakes.”


Cucumber sandwich

  • 6 slices of bread
  • 1 cup herb cream cheese

One cucumber, peeled and sliced lengthwise Spread the cream cheese on each side of the bread, preferably white. Lay cucumbers sliced lengthwise, on one side of the bread. Place one side on top of the other and slice off crusts on all four sides. Cut into three finger slices.

Egg salad sandwich

  • 2 eggs, shredded for egg salad
  • 2 tsp. mayonnaise
  • dash of dill

Place two slices of bread on cutting board, spread with one Tbsp. egg salad. Place one side on top of the other and slice off crusts on all four sides. Cut into three finger slices.

Turkey (or ham) sandwich

  • 2 slices turkey
  • 1 tsp. butter
  • 1 tsp. mayonnaise

Place the bread (preferably whole wheat) on a cutting board. Lightly cover one side with one tsp. mayonnaise. Lightly cover one side with butter. Add two thin slices turkey or ham. Place one side on top of the other and slice off crusts on all four sides. Cut into three finger slices.


  • 2 cups flour
  • 1 tsp. ginger
  • 1 tsp. baking soda
  • 1/2 tsp. cloves
  • 1/4 tsp. salt
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1/4 cup molasses
  • additional sugar for rolling

Beat margarine until fluffy, add sugar, eggs, and vanilla. Add dry ingredients. Bake at 375ºF until done (approx. 9-11 min.)


  • 1 cups margarine (or butter)
  • 1 cups sugar
  • 2 tsp. vanilla
  • 2 eggs
  • 8 tsp. milk
  • 4 cups flour
  • 3 tsp. baking powder
  • 1 tsp. salt

Beat margarine until fluffy, add sugar, eggs vanilla and milk. Add dry ingredients. Bake at 375ºF until done (approx. 8-10 min.) Frost with icing and enjoy! Share if you must…


  • 1 cup brown sugar
  • 1 cup butter
  • 1 cup raisins, currants or Craisins
  • 1 egg
  • 1 tsp. salt
  • 1 tsp. vanilla
  • 1 cup walnuts or pecans
  • 1/2 cup Creamo (half and half)

Boil water and pour over raisins, drain and add melted butter and remaining ingredients. Pour into unbaked tarts shells and bake at 400ºF for 10 minutes.

Tracycakes is the icing on the cake

Roxanne Hooper
Langley Advance
July 18, 2008

Be still my heart. Cupcake heaven is expanding.

Tracy Dueck of Tracycakes Bakery Cafe in Fort Langley has announced the expansion of her business.

She’s making the world – okay, it’s actually on the Fraser Valley, but close enough – a little bit sweeter. If you haven’t already checked out the original Tracycakes store, which is located in the historic Marr House on Glover Road in the heart of the village, plan to stop in.

While she serves up continental breakfasts, salads and light lunches such as quiche, chilli and shepherd’s pie, I prefer her array of soups worthy of slurping. I’m told she makes a mean Borscht and great chicken noodle soup, but I can only speak to the mouthwatering flavour of her creamy homemade chicken vegetable soup.

All those dishes aside, however, I have to confess it’s really her cupcakes that are to die for.

With more than 35 irresistible varieties offered, she bakes up only a limited quantity each day to ensure freshness. With that in mind, I’ll warn you that if you’re heading out to Fort Langley on the weekend – stop by early or miss out.

The other option, which I’ve already alluded to, is sampling her wares at the new shop on Montrose Avenue in Abbotsford.
“It has been my dream to create a place where people can connect over tea, coffee, a light meal and, of course, my signature cupcakes in an atmosphere that is rich in beauty and ambience,” Dueck said.

“It’s amazing to me how well the concept has been received in the Valley since we first opened about a year and a half ago. Having a second location in Abbotsford means we’ll be better equipped to deal with the growing demand for all of our menu items and allow us to better serve our community, one person at a time.”