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Recipes

Lee Shaw Shortbread Hearts

Lee Shaw’s Secret Shortbread Hearts

Feb 1, 2015 | In The Hills

Serving size depends how big your heart is!

Better than your fancy Chef’s French Onion Soup

Jan 7, 2015 | Our Readers | Food | Soups | Winter 2014 Recipe Contest

Make sure you have your oven mittens near by because it’s easy to pull out the hot bowl with your hand and forget it’s very very hot.

Jakes Bread

Jake’s Bread

Jan 5, 2015 | Our Readers | Breads | Food | Winter 2014 Recipe Contest

The instructions are detailed and if followed as close as possible should yield a no fail result.

The Very Best Mashed Potatoes & Ribs

Dec 30, 2014 | Our Readers | Food | Main Dishes | Winter 2014 Recipe Contest

These two together are not only a fantastic “stick to your ribs” kind of meal, but a definite must try!

CARLEE’S CHILLI

Carlee’s Chilli

Dec 27, 2014 | Our Readers | Food | Main Dishes | Winter 2014 Recipe Contest

A tasty not too spicy Chilli, with lots of fiber and easy to prepare.

Sugar Cookies for Christmas Decorating

Dec 20, 2014 | Our Readers | Food | Garnish or Decoration

Easy to make, environmentally friendly festive decorations!

Boterkoek - is the Dutch word for Buttercake.

Boterkoek

Dec 10, 2014 | Our Readers | Desserts | Food | Winter 2014 Recipe Contest

Easy to make, freezes well and oh, so good!

Sweet & Sour Spareribs – A Family Favorite!

Nov 20, 2014 | Our Readers | Food | Main Dishes | Winter 2014 Recipe Contest

I remember going to my Aunt Annie’s as a little kid and looking forward to her serving them.

fruit in an airtight jar and cover with rum. Photo by Pete Paterson.

Carib-fusion Rum Cake

Nov 17, 2014 | Cecily Ross

At Soulyve, the cake is served with a chocolate-Scotch bonnet sauce and toasted-nutmeg crème Anglaise.

At Soulyve, the cake is served with a chocolate-Scotch bonnet sauce and toasted-nutmeg crème Anglaise. Photo by Pete Paterson.

Toasted-Nutmeg Crème Anglaise

Nov 17, 2014 | Cecily Ross | Back Issues | Food | Sauces | Winter 2014

There are many different versions using different spices and fruit. But the one thing they all have in common is lots and lots of rum.

At Soulyve, the cake is served with a chocolate-Scotch bonnet sauce and toasted-nutmeg crème Anglaise. Photo by Pete Paterson.

Scotch Bonnet Chocolate Sauce

Nov 17, 2014 | Cecily Ross | Back Issues | Food | Sauces | Winter 2014

We asked Phil to share with us his recipe for Jamaican rum cake and sauces, an extravagant confection that brings a whiff of the Caribbean to that dependable holiday favourite, fruit cake.

Sigrid’s Apple Cake

Nov 10, 2014 | Our Readers | Desserts | Food | Winter 2014 Recipe Contest

One more way to use the delicious apples we have at this time of year. You can also use peaches or plums. Recipe from my mom’s old cook book.

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