Glencoe Mills Oatcakes
Apr20

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 two upscale cheese shops, Janice Beaton Fine Cheeses. Made with two kinds of oats, one a grainy one that Elizabeth buys from Speerville Mills...

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Madeleines
Feb18

Madeleines

Good eggs and butter are really the basis for the classic French pastries called Madeleines. Sift the flour, then measure it. If you don’t have a sifter, a large sieve will suffice.  The molds are available at kitchen supply stores or on line.  1 ¾ cups (425 mL) sifted cake flour 1 cup granulated sugar ½ tsp (2 mL) salt Grated zest of two lemons 4 eggs, well beaten 6 tbsps (90 mL) butter, melted and cooled Butter the Madeleine molds...

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Prairie Grain Cookies
Aug03

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) whole wheat flour 1 tsp (5 mL) baking soda 1/2 tsp (2 mL) salt 2 cups (500 mL) rolled oats 1/4 cup (60 mL) Red River Cereal 3/4 cup (175 mL)...

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