Prairie Grain Cookies

This is another recipe from the Saskatchewan farm kitchen of Joan Heath.  It’s packed with flavour and travels so well that she frequently uses it as part of the lunches she prepares for her husband Corey as he works their thousands of acres of wheat, lentils, canola and beans. 1 cup (250 mL)...

Summer Strawberry Pavlova

There’s a debate at to the real origin of Pavlova…New Zealanders claim it but it was a fabulous Australian cook, June Pearson, who shared this recipe with me a few years ago.  In Australia baking must be fast and easy, particularly in the summer when the thermometer soars but when...

Summer Fruit Platz

This recipe has staying power…it’s been part of my personal repertoire since 1984 and no home cook should be with out it on hand.  It’s so easy in its celebration of Canada’s massive fruit harvest.  Slice the peaches, apricots, plums, pears!  No need for peeling if you...

Bleu D’Élizabeth Cheese, Dark Chocolate and Date Bites

This recipe features the 2013 Canadian Cheese Grand Prix winner in the Blue cheese and Organic cheese categories. A unique and mouth watering chocolate treat to satisfy any craving. 6 oz (180 g) dark chocolate, coarsely chopped 6 oz (180 g) pitted Medjool dates 3 oz (90 g) Bleu d’Élizabeth...

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 Calgary where her daughter, entrepreneur-extraordinaire, Janice, shares them with her lucky customers in...

Blueberry Peach Crisp

Just before serving, flame some rum or brandy. Bound to add a dramatic touch to this wildly delicious dessert. Topping 3/4 cup (175 mL) dried crumbled macaroon cookies 1/4 cup (60 mL) ground almonds 2 tbsp (30 mL) finely chopped candied ginger 2 tbsp (30 mL) melted butter or margarine Fruit 4...

Utterly Awesome Maple Butter Tarts!

After a flurry of comments and shares on an Instagram post I did of Stacey Kanelos’ butter tarts, I decided to take a run at them myself. Here’s the recipe. You’ll need 12 deep tart shells. I made them with a sweetened lard pastry using locally-milled whole wheat cake and pastry flour. I usually...

Flax Energy Bars

Beginning with the most basic ingredients, these flax energy bars are simplest granola bars you’ll ever make. They are an amazing source of fibre.   2/3 cup (150 mL) lightly packed brown sugar 1/3 cup(75 mL)  unsalted butter 1 tsp (5 mL) baking soda 1 tsp (5 mL) vanilla 1¼ cup (300 mL) quick...

Flax-laced Peanut Butter Cookies

Chock full of good ingredients, these are among the best PB cookies you’ll ever make! 1 1/2 cups (375 mL) natural peanut butter 1/2 cup (125 mL) butter 3/4 cup (175 mL) lightly packed brown sugar 1/2 cup (125 mL) granulated sugar 1 large egg 1 tsp (15 mL) vanilla 1 cup (250 mL) oat flour 1/2...

Spring Rhubarb Pie

It was called ‘Pie Plant’ because it makes such incredibly good pies and every early farm home in Canada had at least one good patch. Kids used the huge leaves as hats while dipping the sour stalks in small bowls of sugar. We made it into crisps and cobblers, stews and chutneys. Now...