With all of the peaches everywhere, I wanted to make a pie that featured this juicy fruit. Last week, I tried this recipe and was pleased enough to make it again last night. Instead of their crust, I used the CI vodka pie crust, replacing the vegetable shortening with lard. Th...
On a trip to Montréal last Friday, Dr. S’ and her parents took me to the Jean-Talon Market. What an incredible place, full of in-season fruit and vegetables stalls, interesting shops selling rare spices and olive oils, butchers and seafood vendors and delicious eateries. I saw...
Before going out of town for the weekend, I wanted to use a half litre of buttermilk in some way and thought about making a loaf of bread (too long) or a cake (too much work). I happened across these biscuits and pulled out the CI issue from my shelf. The technique for making ...
I decided to try using the no-sugar pectin to make this jam diabetic-friendly. To get the hazelnut flavour, I put toasted, chopped hazelnuts in a cheesecloth and added it to the jam mixture, as well as a quarter cup of Frangelico. Some of my peach chunks were quite large, I wo...
It turns out (perhaps everyone already knew this) that Canadian Tire carries the whole line of Bernardin canning supplies: jars, seals, lids, tongs, funnel, canner, etc. I bought some shorter, wider jars that would better fit in my stock pot. Dr. S and I got a whole flat (12 h...
Continuing the bran muffin baking spree, I tried this recipe out to use up some (really) dried figs. They were so hard I had trouble cutting them with my knife; I made sure they soaked in the boiling water to rehydrate them. I added a half cup of finely chopped pecans to the b...
After a weekend trip to the newly relocated Golda’s Kitchen, I was able to pick up the other canning equipment I needed: jar lifter (tongs), funnel and rack. I had purchased some white currants last week and wanted to do something with them; this recipe for a peach and redcurr...
Since it’s nearing the ending of cherry season, I decided to make another dessert featuring the fruit. I also wanted to use up more egg whites so this recipe fit the bill, especially since it calls for amaretti. The latter are often found in stores carrying Italian goods, but ...
This issue of the magazine features the best-loved baked goods from the past decades. 1981 was the initial publication of this muffin recipe and it’s still a delight. Of course, with ½ cup of butter and 1 cup of sour cream, it’s bound to be delicious and rich. The molasses gav...
I’ve never tried making jam before for one simple reason: I didn’t want anyone to die from poisoning. After making a batch of strawberry jam with Dr. S, and seeing how easy it was and how there were many precautions, I decided to try it for myself. Last week, a vendor at the S...
The prospect of combining two breakfast foods together enticed me. This recipe certainly didn’t disappoint. My only change to the recipe was to make it gluten-free and letting the batter rest for 5 minutes so that the cornmeal could absorb some of the liquid. Make sure you gre...