In The Hills

Veteran pie-maker Wilma Zeggil from Singhampton, who’s been making pies for 50 years shares her secrets.

Jessica has been using this recipe for the Erin Fair since 2005, taking first prize three times and third prize once in the Chocolate Layer Cake with Icing competition. She…

The secret ingredient is margarine. “Don’t think you can make them better by using butter,” says Jean.

Soon after market testing his earliest rustic breads, Tom was gratified. “People love them.”

Life is like that piece of dough; you need to work it until it becomes familiar to you.

“It’s very Italian; it’s what I grew up with,” says president and general manager John Paul Adamo.

Cook the potatoes in their skins, then peel afterwards. This produces a “drier” potato and increases the fluffiness of the gnocchi.

Squash purée also freezes well for later use.

It is excellent as an hors d’œuvre with vegetable crudités or crackers.

It freezes beautifully, so make both and put one in the freezer for later.

The pecan pie at the pantry shelf is delicious and not overly sweet.

Cooking camps, farmers’ markets and kale recipes!

HAYville is a new food and farming entrepreneurship program for 12-19 year olds in Caledon.

This directory is divided into several categories (fruit & veg, meat, baked goods, honey & maple syrup, beverages, etc.)

But the other women were ooh-ing and ah-ing that this was the BEST cake they had ever tasted.

The crust is perfect — flaky and flavourful, and the filling has just the right proportions of wonderfully moist chunks of chicken and fresh-tasting and textured vegetables.

Letters published in the SUMMER 2011 edition of In The Hills magazine.

Our favourite picks for summer, must pickle, must golf, must row, must indulge and must see!