Winter Pear Clafouti

Canada’s great pear crop lasts, with proper storage, till mid-winter.  For this dish we like the rough-skinned Bosc. It’s a simple, egg-rich dessert so easy that even youthful bakers can whip it up. 2 tsps (10 m L) unsalted butter 1/3 cup (75 mL) + 1 tbsp (15 mL) granulated sugar 3...

Great-Grandma’s Sour Cream Apple Pie

As many realize, a recipe can be a chronicle of a way of life. My now 98 year-old mother wrote: “We always called this ‘Dutch-apple pie.’  It was quite a favourite in my growing-up years.  I recall vividly my grandmother making it.  She was from Prussia.  The sour cream came, of course, from the...

Marie Nightingale’s Ginger Snaps

Few food writers were as loved and respected as Marie Nightingale.  She was a story teller but her tales were all couched in the food life and the culinary history of Nova Scotia.  Out of Old Nova Scotia Kitchens is a classic and worth searching out, if for nothing else, to hear her food voice....

Raspberry Cream Cupcakes with Cream Cheese Frosting

Canola oil is perfect for baking with its light texture, neutral flavor and high heat tolerance. Add fresh raspberries and cream cheese frosting to classic vanilla cupcakes for yummy results. Cupcakes: 2 cups (500 mL) granulated sugar  4 eggs 1 cup (250 mL) milk  3/4 cup (175 mL) canola oil  1 tsp...

Chewy Blueberry Oatmeal Cookies

Everyone should have a good oatmeal cookie recipe in their repetoire. This basic recipe takes well to fresh blueberries, but can be made with any other additions you like – try raisins, chopped dried apricots or chocolate chips. The combination of canola oil-based margarine and canola oil allows...

Saskatoon Berry Pie

3 to 4 cups (750 mL to 1 L) saskatoons 1 Tbsp (15 mL) lemon juice 2/3 cup (150 mL) granulated sugar 1/4 cup (60 mL) tapioca or flour Canola Oil Pie Crust 1 1/2 cups  (375 mL) flour 1 1/2 tsp (7 mL) granulated sugar 1/2 tsp (2 mL) salt 2 Tbsp (30 mL) cold 1% milk 1/2 cup (125 mL) canola oil...

Prairie Spice Cake

1/2 cup (125 mL) rolled oats   1 1/2 cups (375 mL) whole wheat flour or multigrain flour  1/4 cup (60 mL) barley flour  1/2 tsp (2 mL) salt  1 tsp (5 mL) ground cinnamon  1 tsp (5 mL) baking soda   1/4 cup (60 mL) flax   2 tsp (10 mL) baking powder  1/4 cup (60 mL) ground flax  1/2 cup (125...

Summer Strawberry Pavlova

Of all the recipes in my last book, I have a couple of dozen favourites.  This is one of them.    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...

Coconut-Cardamom Rosewater Red Lentil Ice Cream

Bacalao, St. John’s Dessert Chef Andrea Maunder writes: “This is a riff on Asian red bean ice cream, with East Indian inspired flavourings, using Canadian lentils and Newfoundland honey! It’s vegan and dairy, egg, and gluten-free. Packed with flavour, protein, good fats and lots of other good...

Pina Colada and Lentil Cream Pie

Crust: 1 1/4 cups (310 mL) graham crumbs 1/4 cup (60 mL) margarine, melted 2 Tbsp (30 mL) liquid honey Filling: 2 1/2 (625 mL) cups red split lentils, cooked 250 g low fat cream cheese 1/3 cup (75 mL) liquid honey 1 Tbsp (15 mL) canola oil 1 tsp (5 mL) cornstarch 1 tsp (5 mL) vanilla 1/2 tsp (2...

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