RECIPES

from The Whole Hog & Emily Richards Pork roasts are a wonderful entertaining dish to feed a crowd. They are lean and soak up all the flavour they are given. I’ve had the chance to visit many pork farms, and farming is something I think I would have liked to do. For now though, I […]

from Spoil the Dog Ingredients: 4 cups warm water 1 cup sunflower oil 1/2 cup carob powder  1 tablespoon vanilla 1.5 cups Peanut Butter (no xylitol) 6 cups quick oats 6 cups rice flour  Dissolve peanut butter and carob powder in warm water with a large whisk. Add in sunflower oil and vanilla. Slowly mix in oats

from Hardy Apples My favorite apple recipe is a simple apple crisp cooked by my wife. The best apples to use are Bramley, Milwaukee, Bottle Greening or Rhode Island Greening – apples we have here but are very difficult to find in any store.  Cortland would do.  Adjust the ingredients dependant on the acidity of the

From Happy Hens & Fresh Eggs These are so easy and elegant – an assembly job really – and they’re creamy and spicy and totally impressive-looking on the plate with a side of simple greens for brunch or lunch. Makes 4 servings as an appetizer or 2 as a main Ingredients ½ cup (120 mL)

from Kids Cook! Crispy Chicken Cracky Get Ready: baking sheet, sharp knife, cutting board, medium bowl, dry measures, microwave-safe bowl, measuring spoons, mixing spoon, plastic freezer bag, oven mitts, wire rack Ingredients 4 boneless, skinless chicken breast (about 1 lb/454 g) ¼ cup (60 mL) margarine or butter 1 tsp (5 mL) Worcestershire sauce (optional)

from It Happened on Sweet Street The following recipe was given to me by my son’s Hungarian babysitter, who made it for him for every birthday.  After she passed away, I continued the tradition.   Ingredients:8 eggs8 tbsp flour8 tbsp sugarI tsp. vanilla extract1 tsp butter Separate eggs. Beat egg whites until firm.   Beat egg yolks

from Collecting Culinaria The Lazy Daisy Cake can be found in CJCJ’s Radio Cook Book, compiled by Pats Parker and published in Alberta (likely Calgary) sometime around 1940. It’s delicious, simple, and affordable (perfect for the World War II era), and I love its connection to Alberta’s history. This recipe was contributed to the cookbook by

from The Art of Raw Desserts This is a chocolate lover’s dream with an elegant finish! Hazelnut and chocolate is a very popular flavor combination and this recipe knocks it out of the park. It’s important to have all the ingredients for the hazelnut chocolate filling at room temperature; if they’re cold, once you add

from Chandler Honey Ingredients: 100g of Créme Brûlée Chandler Honey 1 medium sized butternut squash 2 tablespoons of extra virgin olive oil salt and pepper to taste Directions: Preheat oven to 400F on convection bake. Cut the squash in half lengthwise and scoop out the seeds with a spoon. Peel and cut the squash into

from Chandler Honey The best part about this recipe is that it requires no blender or food processor. One bowl, no baking, 100% delicious. Ingredients: Directions: Stir Orange Grove Chandler honey, cinnamon, vanilla, salt, and hot water in a large bowl. Add oats, coconut and chocolate chips, and combine thoroughly. Fold in peanut butter as your final