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...
Cheddar, Chive and Mustard Spelt Biscuits
These light and cheesy savoury biscuits, with pops of bright mustard flavour, are wonderful when spread with lashings of butter. Serve alongside bowls of soup or stew for a comforting meal. If so inclined, do make a double batch as they freeze remarkably well. Vary the cheeses using shredded Swiss...
Multigrain Carrot, Date and Mustard-spiked Muffins
Hearty and nutritious, these muffins make a quick grab-and-go breakfast or great afternoon snack. Studded with nuts and yellow mustard seed for crunch, the muffins also have a delicious sweetness from the carrots and dates, and the benefit of being packed with whole grains. These muffins are...
Cumin-scented Chickpea-Buckwheat Dosas
Chickpea flour is called Besan in South Asian cooking. Grown and milled in the Prairies, it’s renowned globally for its quality. Buckwheat flour adds real nuttiness to these delicious dosas which are, in effect, a flat bread similar to crepes into which you can stuff almost any mixture...
In Partnership With
