MAMA JO'S Tasty Treats

What a fun and busy week in Mama Jo's kitchen! Tuesday was candy day! So much fun!! Wednesday was Squares and Thursday was cookies!! Today is packaging and delivery day! Just a couple more days to get your last minute orders in for next week!! Message me!

Maple Bacon Pecan tarts! Packaged and ready to go

Here is my new menu for you to order from. You can order here on my page or by email. Thank you!

Hi everyone. If you don't know me, I am Jody Carlson aka Mama Jo. I have been selling my Tasty Treats at the Invermere Farmer's Market, Christmas Market and also down at Columbia Valley Auto (Napa Auto Parts) for the last few years. I have been baking for over 20 years, and a professional cook for 10 years. I love baking, I love being creative and have a passion for wholesome delicious food This year was a struggle with the Covid-19 restrictions and no Fall or Christmas marke...ts, but we persevere. Christmas is coming and I aspire to make this holiday as merry as I can and share the spirit with all. I want you to know how much I appreciate your support. I am back at it in the kitchen and can't wait to get started on your holiday baking! Mama Jo's Tasty Treats is a made-to-order bakery. You can make your orders through my Facebook page or email.

Happy Thanksgiving! Some of you may be wondering what to do now with your turkey carcass. Mama Jo says "Make stock for soup, stew or even pot pie!" How? you ask? Let me help you with that. You might be surprised at how easy it is. Simply put the carcass in a big pot, 12L preferred (break it up if you need to get it to fit in pot), add some carrots, onion and celery, cover with cold water. Cook on high heat until bubbles start to break the surface, and immediately reduce heat ...to medium-low and simmer. Do not boil. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours. Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees (I used frozen water bottles to cool quickly). Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for up to 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces. See more