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Recipes

Home Made Vanilla Yogurt

Apr 14, 2012 | Cathy Bray

Homemade vanilla yogurt is easy! The best part is it will save you tons of money at the grocery store.

Brussel Sprouts

Roasted Brussels Sprouts and Toasted Pecans with Greens in a Warm Whiskey Mustard Dressing

Apr 11, 2012 | In The Hills

Brussel sprouts are one of those nutritional powerhouses, part of the cruciferous vegetable family, and chock-full of Vit. A and C, plus a good dose of iron.

Pumpkin Pie

Best Pumpkin Pie – Without a Lie!

Oct 25, 2011 | Cathy Bray

Cathy Bray wowed the judges with her pumpkin pie on Food Network Canada’s Dinner Party Wars!

The BEST Apple Chutney

Oct 6, 2011 | Cathy Bray

Autumn is finally here and that means one thing… Apple Chutney! This recipe HAS to be made!

Apple Pie

Wilma’s Winning Apple Pie

Aug 19, 2011 | In The Hills | Desserts | Food

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

Jessica Lacombe Chocolate Cake

Jessica Lacombe’s Chocolate Cake

Aug 19, 2011 | In The Hills | Desserts | Food

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 uses the same recipe to enter the Chocolate Cake with Date Filling and Chocolate Icing competition, which she has also won three times, as well…

Homecraft classes can number in the hundreds. Photo by Liz Armstrong

Jean Denison’s Date Squares

Aug 19, 2011 | In The Hills | Desserts | Food

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

Tom Wilson at Spirit Tree Cider Estate

Tom Wilson’s Red Fife Whole Wheat Bread

Aug 19, 2011 | In The Hills

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

Roll each piece along the back of a floured fork to create a marked gnocchi. Or form into 1-inch balls and press with a floured thumb. Place the gnocchi on lightly floured baking sheets and cover with a clean tea towel. Chill for 3 hours before cooking. Photo by Pete Paterson

Step by Step Potato Gnocchi

Aug 18, 2011 | In The Hills | Food | Main Dishes

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

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