RECIPES

from Wine Witch on Fire Frittatas originated in Italy and have to be the easiest egg dishes to make. And, you don’t have to flip the eggs like one has to for an omelette. Frittatas are a fool proof meal and the perfect solution to the empty fridge syndrome (a great way to use leftovers). […]

from The Little Island Bake Shop I don’t sell doughnuts inn my shop, but I used to make them back when I was wheeling my cart around Toronto Island. This dough doesn’t require yeast and it makes an old-fashioned cake doughnut that is super satisfying. Don’t be intimidated by frying the batter – it’s much

from Splendor Garden Craving Pumpkin Spice? Fill up on foods that actually contain pumpkin this fall instead of choosing foods with artificial flavours and sweeteners.  Ingredients Cookie batter: 1 ¼ cup Splendor Garden Organic Gluten Free Whole Oat Flour ½ cup coconut oil ⅓ cup organic cane sugar ⅓ brown sugar 1 tsp pure vanilla extract

from Come In, The Kettle’s On Mary Francis Leehy – daughter of Natalie MacMaster and Donnell Leehy, fiddler – is a piano player, step-dancer, singer and more. She was a guest on Tunes and Wooden Spoons and made this delicious chutney, that is a staple at gatherings in the Leehy household. Ingredients ¼ cup plus

from I Have a Love Story Adapted from the Fairmont Hotel Macdonald (Edmonton) recipe, this version is what Natalie likes to serve her husband Donnell…who still loves it after many years of eating it! Ingredients Pudding: 1 1/3 cups water 1 1/3 cups seeded dates, coarsely chopped 1 tsp baking soda 1/3 cup softened butter

from What’s for Supper? With the leftovers from Thanksgiving, this recipe puts a new twist on continuing the comforting taste of the festive meal. Ingredients 2 cups chopped, cooked turkey or chicken 1 cup shredded cheese of choice 2 Tbsp all purpose flour or cornstarch, plus more for sprinkling 2 Tbsp butter ½ tsp black

from Yellow Deer Mustard The perfect fall and winter salad…great addition to your next festive dinner! Ingredients 1 lb bag spinach, cleaned and washed 6 strips bacon, cut into ½ inch strips 7 or 8 button mushrooms sliced 1/4″ thick olive oil 2 Tbsp sherry vinegar 1 ½ Tbsp Yellow Deer Whisky Maple Mustard Croutons

from Soups & Stews Just Like Oma Kurbissuppe comes from southwestern Germany, especially Swabia. This creamy soup mixes pumpkin, onions and potatoes with a hint of nutmeg. Topped with a dollop of sour cream and sprinkled with roasted pumpkin seeds, it’s mildly sweet and savory – perfect for a comforting meal on a chilly day.

from Freda the Fry Want to perfect the crunchy and tasty side dish from your favourite take-out? Try this recipe and play with the type of potato and seasoning for different flavours. Ingredients 1-2 potatoes per person Olive oil Salt and pepper Directions Slice the potatoes lengthwise and again into strips. Immerse in cold water.

from Wild Rice Guys The wild rice gives this stuffing a nuttiness flavour. If you want to add chopped pecans or walnuts, this would enhance that taste. Ingredients 1 cup dry Rusty’s Wild Rice 2 tbsp butter 2 cloves garlic, minced 2 stalks celery, chopped 1 onion, chopped 1 apple, cored and chopped 8-10 slices