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Desserts

Banana Chocolate Chip Loaf

May 17, 2013 | In The Hills | Food | Recipes

This moist quick bread is a favourite at The Shed Coffee Bar in Erin. Enjoy with the B52 specialty coffee.

rhubarb compote

Rhubarb Compote

May 16, 2013 | In The Hills | Back Issues | Food | FOOD Spring – Summer 2013 | Jams and Preserves | Recipes

Yummy with pancakes, waffles, crepes, smoothies – you name it!

Raspberry Beet Ice Cream

Raspberry Beet Ice Cream

May 16, 2013 | In The Hills | Back Issues | Food | FOOD Spring – Summer 2013 | Recipes

Adam Ryan, executive chef at One99 in Orangeville, regularly makes ice creams for the restaurant menu. He starts with his basic recipe, which uses local honey, and then adds local ingredients and flavours.

Boston Lemon Cream Doughnuts

Boston Lemon Cream Doughnuts

May 16, 2013 | In The Hills | Back Issues | Cooking with... | Departments | Food | FOOD Spring – Summer 2013 | In Every Issue | Recipes

I started making doughnuts when I had a summer job at an Italian bakery in Mississauga.

Hockley Valley Coffee Ice Cream

Hockley Valley Coffee Ice Cream

May 16, 2013 | In The Hills | Back Issues | Food | FOOD Spring – Summer 2013 | Recipes

Adam Ryan, executive chef at One99 in Orangeville, regularly makes ice creams for the restaurant menu. He starts with his basic recipe, which uses local honey, and then adds local ingredients and flavours.

Beet Doughnut Holes

Beet & Cream Cheese Glaze

May 16, 2013 | In The Hills | Back Issues | Cooking with... | Departments | Food | FOOD Spring – Summer 2013 | In Every Issue | Recipes

Last summer The New Farm in Creemore asked me to take part in their annual Grow for The Stop fundraiser, a partnership between The New Farm and The Stop Community Food Centre in Toronto. Participating chefs were asked to use local, seasonal produce to create a signature dish. Knowing that most chefs shy away from…

Beet Doughnut Holes

Beet Doughnut Holes

May 16, 2013 | In The Hills | Back Issues | Cooking with... | Departments | Food | FOOD Spring – Summer 2013 | In Every Issue | Recipes

Last summer The New Farm in Creemore asked me to take part in their annual Grow for The Stop fundraiser, a partnership between The New Farm and The Stop Community Food Centre in Toronto. Participating chefs were asked to use local, seasonal produce to create a signature dish. Knowing that most chefs shy away from…

Toasted Almond and Chocolate Doughnuts

Chocolate Glaze

May 16, 2013 | In The Hills | Back Issues | Cooking with... | Departments | Food | FOOD Spring – Summer 2013 | In Every Issue | Recipes

To glaze the Toasted Almond and Chocolate Doughnuts.

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