Tag Archives: Ice cream

Chip Truck Famous for Rolly’s Homemade Fries – Review

UPDATE: September 15, 2018
NEW MANAGEMENT: The Murray family

Don’t worry there are only a few great changes. You’ll still be served by super friendly staff, there is still lots of parking, there are still lots of places to sit and of course…oodles of super good fries!

The Murray family has added some new family favourites. The milkshakes, made with real ice cream, are a must try. You’ll find all the cold treats in the new trailer beside the fry trailer. The trailers are not connected, so you will have to order from each one separately. The cold treat trailer serves ice cream, milkshakes, slushies, slushie floats and twisters. The twisters are like a DQ blizzard. You can choose from Smarties, Crispy Crunch or Reece’s Pieces. Perfect for a hot day!

The fry truck still offers the best fries. Small fries are $5.00, Medium $6.00 and the Large size is $7.00. For larger orders, there is a bucket size available as well as a family pack size.

Poutine is one of our family favourites. A Medium poutine is $9.00 and a Large is $10.00. For those who want to try something new there is Ultimate Poutine with bacon and banana peppers for $13.00.

Burgers range from $5.00 to $9.50. Hot dogs and Smokies range from $6.00 to $8.50. Onion rings are $7.00.

So many great options for the hungry traveller or a great snack/lunch for the local cottagers.

The fry truck is CASH ONLY. If your stomach is bigger then the cash in your wallet…no worries…there is an ATM on the platform of the fry truck.

Check them out on Instagram @leoldechiptruck.


There are many fun things to do at the lake, and visiting the chip truck is one of them.  Rolly’s Homemade Fries is located in Ontario on Highway #1 between Granite Lake (Pinewood) and Clearwater Bay (Clearwater Market/ Shell).


The owners Georgette and Roland Fiola have been in business for 5 years.  A true family business as they employ their grandchildren for extra help. Georgette and Roland are a hard-working couple working six days a week and only taking one day off, Tuesday.  They spend their day off at their home in Portage La Prairie, Manitoba.  The Fiola’s travel back again to Ontario to open up the chip truck for 11am on Wednesday.


The kids and I visited the truck on a Wednesday at around 2pm and it was a steady  flow of families and couples.  On this visit I noticed fries and poutine being sold, but this isn’t all Rolly’s has to offer.  On the menu is also, smokies, hot dogs, burgers, bison burger and my kid’s favorite drink…..Slush Puppies!


Rolly’s is a great spot to bring your family as there are lots of picnic tables scattered all around to sit at.  Each table has an umbrella for shade as well.  If you have lots of kids, a fun spot for them to sit is a small yellow picnic table labelled “Kids Only”. There is even a designated dog area for your pooch!  The wildlife is always fun for the kids.  Squirrels are regular visitors.  On our visit, Roland was sweeping up some dropped fries only to leave them on a pile on the ground for “Charlie” the squirrel.

I asked Georgette what her best selling menu item was, and she told me the large fries as it’s the best value ( small fries $4.50, medium $5.50, large $6.50 and a family tray for $28.00). She sells a lot of poutine as well, her biggest selling day is Sunday.  I have to admit, the poutine is my favorite. Georgette makes her own homemade beef gravy and it’s so amazing!!  (medium poutine $6.00 and large $8.00).


If you are travelling through Ontario to the lake, or travelling back to Manitoba, make sure you stop by!  Georgette and Roland always have a smile on their face and they are so happy to see you and to serve you up some AWESOME food.  Thank you Georgette and Roland for doing what you do…..it truly would not be the same lake experience without you! xo


Fruit Crisp

I love making fruit crisp since I am not a big pastry fan.  I often double the “crisp” part, but there is enough if you make the recipe as is.  I just like the extra oatmeal.  This recipe is taken from Better Homes and Gardens “New Cookbook”.

I have made this recipe at the lake lots as I love using freshly picked blueberries .  I often pre-measure the oats, brown sugar, flour and cinnamon in a Ziplock bag at home before we go to the lake. I never add the nuts or coconut.

My usual crisp is apple, but I make peach a lot when peach season is coming to an end. Instead of throwing out the pulpy peaches I turn them into a great dessert.

Recently I was given some fresh rhubarb from my wonderful friend Krista, so I decided to make a strawberry rhubarb crisp this time. Honestly, this has become my new favorite crisp.

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Blueberry crisp, Cherry crisp and Rhubarb crisp are listed below. They require some slight changes so please take note.

5 cups sliced, peeled cooking apples, pears, peaches, or apricots, or frozen unsweetened peach slices
2 to 4 tablespoons granulated sugar
1/2 cup regular rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg, ginger, or cinnamon
1/4 cup butter or margarine
1/4 cup chopped nuts or coconut
vanilla ice cream (optional)

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1. For fruit filling, thaw fruit if frozen. Do not drain. Place fruit in a 2-quart square baking dish. Stir in the granulated sugar.
2. For topping, in a medium bowl combine the oats, brown sugar, flour, and nutmeg. Cut in butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle topping over fruit.
3. Bake in a 375F oven for 30 to 35 minutes (40 minutes for thawed fruit) or until fruit is tender and topping is golden. If desired, serve warm with ice cream.

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Prepare filling as at above, except 5 cups fresh or frozen blueberries for the fruit. Use 4 tablespoons granulated sugar and add 3 tablespoons all-purpose flour.

Prepare filling as above, except use 5 cups fresh or frozen unsweetened pitted tart red cherries for the fruit. Increase granulated sugar to 1/2 cup and add 3 tablespoons all-purpose flour.

Prepare filling as above, except use 5 cups fresh or frozen* unsweetened sliced rhubarb for the fruit. Increase granulated sugar to 1/4 cup and add 3 tablespoons all-purpose flour.
** NOTE: If rhubarb is frozen, thaw but do not drain.