RECIPES

from Bye-Bye Sugar This recipe focuses on the two things you will need to make in order to construct a pizza: the sauce and the crust. The toppings are up to you. If you have been following the keto lifestyle and are missing that slice of pizza that you used to take for granted, this […]

from Making Up the Gods This is Simone’s scone recipe, which she serves to Martin and Chen. It’s adapted from a recipe for “Scotch Scones” that was a staple in the early days of the Fort William Historical Park (1970s).  It’s a very flexible recipe. Adding fresh blueberries? Perhaps cut back on the milk (or

from Bernardin® Home Preserving Cranberries yield a uniquely delicious, sweet and tangy condiment that tastes remarkably similar to a popular British steak sauce. It goes particularly well with meat pies and egg dishes. Ingredients 11 cups (2.75 L) cranberries (fresh or frozen) 2 cups (500 mL) chopped onions 5 cloves garlic, finely chopped 1 ½

from Le Dolci There’s nothing quite as comforting and delightful as a perfectly baked vanilla cake. Le Dolci, known for its exquisite and delectable confections, unveils its ultimate vanilla cake recipe. Whether you’re a seasoned baker or just starting, this recipe promises to elevate your baking game to new heights. Ingredients Cake: 390g or 2

from Feenie’s Everyone loves a grilled ham and cheese sandwich, so I decided to take it a step further by adding Mornay sauce with lots of cheese, then topping it off with a perfect fried egg. This is one of my favourites to eat on trips to France and at French bistros here in North

from First, We Brunch From Silk Road Tea: Chai is typically sold as a black tea, but herbal options are available at Silk Road. This recipe is vegan, dairy-free and gluten-free (make sure you are purchasing gluten-free oats if you want to avoid gluten completely). Omit the pecans to make it nut-free. https://silkroadteastore.com/ Ingredients ¼

from Brunch King Poutine is a popular Canadian dish that typically consists of French fries and cheese-curds covered in hot gravy. I had a Canadian friend who ordered it, and we were all laughing at the name. But then, I had it and wondered how I’d make it better. Here, we “Chef Joey” it up

from The Davison Orchards Cookbook This exceptional side dish is found on our tables only two times a year: Christmas Day and Thanksgiving Day. But if you want to eat it weekly, we won’t judge! Serves 6 30 minutes prep 2 hours total Ingredients 1 medium butternut squash, peeled, deseeded, and cut into ¼-inch-thick slices

from Fresh Grown This is a delicious way to use up those extra veggie bits for all kinds of flavour down the line. I use this seasoning for a dip mix, in salad dressing, dry rubs or marinades, to make a flavourful risotto, and to add seasoning to roasted potatoes or vegetables. With high flavour

from Newfoundland Recipes Apples are bountiful at this time of year. Impress your family and friends with this Newfoundland recipe. This delectable dessert provided by Mrs. H. Budgell of St. John’s. Ingredients Pastry: 2 ½ cups cake and pastry flour 1 ¼ teaspoon salt ¾ cup plus 1 tablespoon shortening 3 tablespoons butter 2 ½