Eilleen Calder (Marshall) has been called back to her heavenly home on Jan 6 2019 at the age of 91 years. She is survived by George William Calder, her husband of 69 years who is also 91 years old. Both were born and raised in Windsor, Ontario. It is believed Eilleen is the last of her siblings to be called home. George is the last living of his siblings.
Eilleen will be lovingly remembered by her 2 daughters, Diana Florence (Tom Withnell) Calder and Dale Laura (Mike) Gothe, and, her 2 sons, Jerald Edward (Maria Lyn) Calder and Roger William Calder.
She has 7 grandchildren, Bethany Ann (David) Scea, Angela Gothe, Aaron Gothe, Jorge William (Hailey) Calder, Nathan Scott Calder, Ashley Elizabeth (Kelson) Conyard, and Kenji Drake Saylon Calder.
She also has 3 great grandchildren, Travis Scea, Serenity Scea, and Finlay Jane Calder.
Eilleen's body will be cremated on the 11 Jan 2019. Her cremains will remain with her husband George William Calder until he is also called home. After which they will be buried together at Greenlawn Memorial Gardens near Windsor Ontario.
The family will be having a Video Conference Remembrance Dinner on January 19th 2019 from 11:00 a.m. to 1:00p.m EST and will record the proceedings. A link will be posted for future viewing of interested parties. If anyone wants to participate they can through facebook live.
The family welcomes you to post condolences on this website and invites you to tell any funny stories or great experiences you have had with Eilleen. There are very few pictures of her when she was young so if you have any they would be very welcome as well.
The family is very appreciative of the care Eilleen received from the public health nurse, the home care staff and for her two little Angel caregivers Jasmine Kowerchuk and Jasmin Grace Bague who made her last 4 months in mortality comfortable and fun.
We would also like to thank the Alzheimer Society of Alberta for their ongoing guidance. They helped us to identify the things we could do to engage Eilleen and it was fun to hear her laughing, singing and making jokes right until the end. The family has identified two ways Eilleen's friends and relatives could honour her memory. One is of course to make a small donation in her name to the Alzheimer Society of Alberta and Northwest Territories.
The other is to use her recipe for butter tarts and gift them to someone you love in her name. Ie I made some of Grandma Calder's butter tarts for you. Did you know you could eat a dozen of them and not get sick? Eilleen loved butter tarts but was disappointed that you could only eat one or two without feeling ill to the stomach. She spent years perfecting this recipe. It uses whole wheat flour, natural sweeteners and more delicious ingredients then you can imagine. The end result is a taste of heaven with no side effects except for maybe a smile of satisfaction on your face. Last Christmas George and Eilleen agreed these butter tarts are so amazing that they must be shared. The recipe is here for all to use. We only ask that you call them Grandma Calder's Butter Tarts and that if you pass on the recipe to someone else you instruct them to do the same. If you decide to modify the recipe then please call them by some other name. We believe the recipe has already reached perfection.
In the late1960's Eilleen Calder wanted to make a healthy butter tart. Butter tarts had long been a traditional Christmas Treat in Canada and was a favourite in the Calder family. Only problem you could only eat a couple of them before the sugary sweetness made your tummy ill. Imagine a butter tart you could eat as a meal replacement. So she got rid of the lard and the white sugar and the white flour.
After experimenting with many different types of sweeteners she hit upon this all natural tart that has become a very sought after treat at church christmas parties and dinner parties during the 60's 70's 80's and 90's from Windsor to Kitchener to Owen Sound.
Unfortunately Grandma Calder hasn't been able to bake them for years. Luckily her eldest daughter Diana had guarded the recipe. I tested the recipe this year, doubling the amount of filling. I had to make the dough 3 times. I estimate that it cost me aproximately $80.00 for the supplies to make 84 tarts and one butter tart pie. That taste was exactly as I remember and everyone who has tried one loved it. So happily we are putting 3 and 4 tarts in Christmas tins and giving them to friends instead of chocolates this year. Grandpa and Grandma were so happy to eat butter tarts again as well.
I will now relate a little story my dad loves to tell. When I was a little boy probably 5 or 6 we lived in Windsor Ontario and because of callings in the church my dad was a friend of George Romney the governor of Michigan. He had heard about those delicious tarts so my dad George Calder said we will make some for you next time you come over to dinner at our house. So finally it was arranged and after a delicious meal dad stood up and said It's time for dessert and went to the freezer to get the dozen tarts they had made especially for George Romney and their other guests. Instead of a dozen tarts my dad found a cute little boy with a big smile on his face who said Dad, guess what I ate a dozen butter tarts and I don't even feel sick. He didn't have the heart to chastise me. He just went back and said we will bring you some tarts to your house another day.
So George Romney and his family have tried these tarts and loved them. Please let me know how you enjoy them.
Recipe to make approximately 4 dozen tarts. Simply double it to make enough to share with family and friends.
1 Cup Butter (melted)
1 3/4 Cup Canada Grade A Maple Syrup
1 1/2 Cup Clover Honey
4 tbsp molasses
3/4 tsp nutmeg
3/4 tsp sea salt
2 1/2 cups Thompson Seedless Raisins (California Seedless would do as well)
2 1/2 cups walnuts (walnut pieces or whole are fine)
Add all ingredients in a bowl and mix thoroughly with a large spoon.
3 cups flour (Whole Wheat or half and half makes it an even healthier treat)
1 cup butter
1 tbsp honey
½ tsp. salt
2 egg yolks
Add water as needed. ( I used a little less than a cup)
Prepare your tart tins by wiping with wax paper and butter.
Add water as deemed necessary and roll out Pastry. ( If you have a bread maker you can use it to mix the pastry.) if too wet or sticking to rolling pin add a little flour on top or if too dry sprinkle with water.
Use a small bowl or cutter to cut out the pastry being sure to krinkle the edges in a few spots when putting in the tart tins.
Fill tarts with the filling by spooning it in. Be sure to duck the raisins down so they don't scorch.
Bake at 400 degrees F for 10 minutes. Then lower heat to 350 degrees F and bake for 25 minutes more. Crust should be golden brown by then. Adjust your cooking time as needed as humidity and elevation can effect cooking times.
After cooling freeze them until you are ready to eat. Use wax paper to seperate rows if stacking inside a container.
A note from Grandma Calder's Daughter Diana,
Mom experimented with variations on the flours used, usually going with ½ white and ½ whole wheat flour. Her pastries were hearty rather than flaky, and painstakingly rolled and cut to about ¼ inch thickness. I prefer her pastry, as the filling soaked into it, and it was really tasty. Dad often helped, and he may be able to fill you in on the finer points of the process. We mostly just ate them, rather than made them. I haven't had any I like as well. Most are far too sickly sweet for me. I think the wholewheat helped there.