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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.

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!

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’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…

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’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.”

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.

Squash Purée

Aug 18, 2011 | In The Hills

Squash purée also freezes well for later use.