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W.O.W. — FOOD!

Cooking with Mama Kiteley




It started with great food, great people and a greater God, and 25 years later it continues!

At our first meeting, all the desserts and food were homemade and donated by fellow W.O.W. women. These skilled cooks under the direction of our head chef Mom Kiteley served for over a decade.

Since then W.O.W. has grown exponentially and catering help was needed to keep our W.O.W. women happy. We proudly declare we are foodies and enjoy sharing recipes and eating together.

Some recipes shared here are from Mom Kiteley’s personal favourites and individuals known for their cooking hands.

Check out our shared recipes below and feel free to share your must-try recipes!

Kiss the Cook Pancakes

Recipe by Susan Kiteley

Introducing Arizona’s Kiss the Cook Restaurants’ famous pancake recipe!
On Family Day in February, our family comes together for a homemade breakfast. We have eggs, bacon, homemade bread, fruit and the best pancakes we’ve tasted.

If you are looking for a great breakfast favourite, you will enjoy this!

What you will need:

2 Cups of flour
4 Tablespoons of sugar
1 Teaspoon of baking soda
1 Teaspoon of salt
2 Cups of buttermilk
4 Tablespoons of melted butter
2 eggs


Sift dry ingredients first then add and stir in wet ingredients. Don’t over-mix.


Coconut Banana Bread

Recipe by Pastor Nancy Clarke

Introducing Pastor Nancy Clarke sweet Coconut Banana Bread recipe!

If you are looking for a great dessert item for your next dinner get-together, you will love this!

What you will need:

3 Bananas
3/4 Cup of sweetened coconut
1/2 Cup of minced walnuts
1 Cup of sugar
5 Tbsp sour milk
1 Tsp baking soda
1/2 Cup shortening
1 Egg
2 Cups of flour
1 Bread pan


Mash bananas. Separately mix together sugar and shortening. Add bananas, egg &
sour milk, then add flour, baking soda, and salt. Add nuts to the mixed batter and pour into a
bread pan. Take the coconut and spread it evenly over the top of the batter. Then gently
press it into the batter for a smooth top creating a baked mildly crunchy surface Bake
at 350 degrees for 45 minutes.

Cuban Flan Double Batch

Recipe by Pastor Nancy Clarke

Introducing Pastor Nancy Clarke homemade Cuban Flan Double Batch recipe!

If you are looking for a great dessert item to tingle your taste buds, you will enjoy this!

What you will need:

3/4 Cup of sugar
1 1/2 Tsp of vanilla
5 Tbsp water
1/2 Tsp of cinnamon
10 Eggs
2 Cans of sweetened condensed milk
1 Can of evaporated milk
1 9 x 13 Pyrex cake pan
1 8 x 8 Pyrex pan


Put 3/4 cup of sugar, 5 tbsp of water and 1 1/2 tsp of vanilla in a pan stirring continuously until boiling and sugar has caramelized to amber in colour.

Add the cinnamon.
Put aside and cool until room temperature. Reservedly coat the square Pyrex pan up to half
of the sides with caramelized sugar. Put the remaining caramelized sugar aside.

Beat eggs until frothy. Slowly add 2 cans of sweetened condensed milk while mixing. Slowly
add 1 can of evaporated milk. Pour into a caramel-coated square Pyrex pan. Place the square pan into a Pyrex oblong pan and place in the oven. Pour water into the Pyrex oblong pan to 3/4 full ensuring it is below the square brownie Pyrex pan. Bake for 40 minutes at 350 degrees →




Insert knife checking texture. When a slight residue (not liquid) on the knife remains, remove it from heat. The key to a great Cuban Flan is removing it from the oven on time when it is smooth and soft, not rubbery in texture. Cool before pouring the remaining caramel mixture on top, refrigerate and serve. Cut in rows of 4 making 16 stout portions. The recipe may be cut in half with less baking time.

This recipe does not require flipping the flan but is served from the dish with caramel on the bottom and on the top. The Bain-marie may be adapted to other dish sizes in which an 8″x 8″ Pyrex pan fits.


Chocolate Gooey Cake

Recipe by Pastor Cathy Duplantis

Introducing Pastor Cathy Duplantis homemade Cuban Flan Double Batch recipe!

If you need some ice cream in your life this desert pairs fabulously with it too!

What you will need:

1 Box of Duncan Hines German Chocolate Cake Mix

1 Jar of Smucker's Hot Fudge lee Cream Topping
1 Jar of Smucker's Caramel Ice Cream Topping
1 Can Eagle Brand Condensed Milk


Bake the cake mix as directed – make sure it is completely done. Poke holes in the cake with the end of a wooden spoon – all over the cake. Pour the condensed milk over the hot cake. Pour the Caramel topping and then the Hot Fudge topping. (You will need to
heat the toppings for about 1 minute in the microwave before pouring over the cake.)

It is best to let the cake sit for a while before serving.


Submit Your Best Recipe

At the end of the month we feature a new recipe.

Submit yours for a chance to be featured!

Please be specific with ingredients, measurements, temperature, portion etc.

Thanks for submitting!


25 Years Later & Still Counting

W.O.W. partners with Everyday Ministries to reach beyond borders in support of families and communities.

Thank You! for your helping us support women worldwide.

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