Glencoe Mills Oatcakes

Deep in the rolling hills near Glencoe Mills, Cape Breton, Elizabeth “Mrs. Angus” Beaton bakes utterly amazing oatcakes. They are so good that she packs them with great care and ships them to her daughter, entrepreneur-extraordinaire, Janice, who once shared them with her lucky customers in her...

Pulla (Finnish Coffee Bread)

This recipe comes from the Finnish community of Sointula on Malcolm Island in north coastal B.C.  The Finns settled there to build a ‘place of harmony’ in the early part of the last century. Tuula Lewis, one of the community’s beloved matriarchs, often provided many loaves of...

Ricotta Pancakes with Thyme

The thyme provides an extra, and unusual, spark of flavour in these really delicious, surprisingly light pancakes.   They are great with good bacon or well-browned breakfast sausages…or with applesauce, maple syrup or even last summer’s stewed plums!  If you make them small, they’d be...

Buttermilk Corn Bread

This Loyalist quick bread was likely brought to Canada with the first wave of immigration in the late 1700’s. More and more often, it’s possible to find good locally grown/milled corn meal.  For this corn bread recipe I’ve used a New Brunswick product from Speerville Mills and jazzed it up with a...

Maple Bacon Crêpes

What a tremendous brunch or supper dish!  For Crepe Stuffing:  4 eggs (sunny-side up) 1 package local maple smoked bacon, fried or baked 1 package local breakfast maple sausages, pan fried and sliced into rounds 2 large potatoes washed, peeled, cubed small, seasoned and pan fried (hash browns)...

Zucchini-Corn Pancakes with Herbed Yogurt Sauce

This is fabulous skillet late summer brunch, lunch or dinner!   Cara provides this tip. “To make your own oat flour, clean out your coffee grinder and grind what you need. Alternatively, you could grind a larger batch in a food processor.” 2 medium zucchini/summer squash, grated and...

Clean Out the Fridge Crustless Quiche

When I first wrote this recipe for crustless quiche, my sons were teenagers and I was attempting to inspire them. Seemed to work as three have their chef’s papers.   There is never, ever a reason to buy a quiche. Period. The bit of flour that’s added helps it puff up and give the eggs some...

Easter Cheese & Food Traditions

Spring is springing…thank goodness.  Snow’s beginning to retreat and the rivers are opening.   Although Easter is early on the calendar this year, it’s never too early for Easter cheese. It’s the quintessential springtime dessert in many Mennonite homes, easy to make and...

Nana’s (Utterly Fabulous) Multi-Grain Rolls

When Joan Heath of Radisson, Saskatchewan, shared this great recipe, she explained its title. “My mom (a.k.a. Nana to our children, Audra and Aidan) bakes the best rolls and bread that I have ever had. So light and fluffy. She didn’t start until she was in her 40’s. I had no interest...

Black Currant Preserve

Because black currants have their own pectin, this recipe is about as easy as any can get. It will never be thick and jammy but it will be perfect on toast or as a black currant drink when boiling water is added. This recipe is easily multiplied. 2 cups (500 mL) sugar 1 cup (250 mL) water 1 cup...