For a Free 2018
500 ml (2 cups) fresh local strawberries, hulled and quartered
125 ml (1/2 cup) frozen lemonade concentrate
50 ml (1/4 cup) granulated sugar
500 ml (2 cups) chilled soda water
Whole strawberries, for garnish
In a blender (not a food processor), blend together strawberries, lemonade
concentrate and sugar until smooth. (If making ahead, pour into jar, seal
and refrigerate for up to 1 week.)
For each drink, pour equal amounts of strawberry mixture and soda water into
tall glass; stir and add ice. Garnish with whole strawberry.
Makes 4 servings.
Turnip and Apples
Perfect for a Turkey Dinner and so good!
Serves 8 to 10
1 large turnip, peeled and diced (easiest to boil
the turnip a bit before peeling and chopping)
15 ml. (1 tablespoon) Butter
15 ml. (1 tablespoon) Lemon Juice
50 ml. (1/4 Cup) Brown Sugar
2 ml. (1/ teaspoon) Cinnamon
75 ml. (1/3 cup) Flour
75 ml. (/3 cup) Brown Sugar
30 ml. (2 tablespoons) Butter
Cook a turnip in a large pot of boiling water until fork tender. Drain and mash
Peel and slice apples and toss with lemon juice and
then the brown sugar and cinnamon.
Layer mashed turnip and apples in a buttered
casserole, beginning and ending with turnip.
Mix topping ingredients, rubbing butter into flour
and sugar to create coarse crumbs.
Sprinkle over the casserole and bake at 1800 C (3500
F) for about an hour.
Submitted by Sarah Borisky
CAPE BRETON FISH CAKES
1 1/2 lb
fresh haddock (or cod)
medium onions, finely chopped
small red pepper, finely chopped
chopped fresh dill
fresh dill, finely chopped
capers, finely chopped
Boil salted cod in water for 30 minutes, drain and
rinse. Process cod and cornstarch in a food processor, then add
haddock fillets and process until smooth, making a fish mousse. Add
egg white, blending well. Gradually add cream, scraping sides of
bowl as needed. Meanwhile, boil potatoes until tender. Saute onions
and red pepper.
Combine fish mousse, potatoes, onion, pepper and dill
and mix well. Make 11/2-oz patties (about the size of a golf ball)
out of mixture; fry over high heat about 1 minute per side. For dip,
mix together sour cream and mayonnaise. Add mustard, dill and capers
to sour cream. Stir lightly. Serve with fish cakes.
milk (any kind) around 110°
1 large egg
2 T. unsalted butter at room temperature
¼ c. cup maple syrup (use the dark stuff)
½ t. maple extract
2 c. all-purpose flour
2 c. whole wheat flour, any type
1 c. old-fashioned oats
1 t. salt
2 t. yeast
Place all the ingredients in a
mixing bowl and mix on low speed for about 8 minutes. The dough should be tacky,
but not sticky. If it is too wet add flour 1 T. at a time until the dough
reaches the proper consistency.
Cover the dough and let it rise until doubled. It will probably take about 90
minutes. You can speed up the process somewhat by turning your oven to 200° and
then turning it off when it reaches 200°. Place a 9-inch-by-13-inch pan of
boiling water on the bottom rack. Place the bowl of covered dough on the middle
Either use a spray oil or butter a 9-by-3-by-5-inch bread pan. When the dough
has doubled, knead it for a couple of minutes, and then shape into an
8-by-3-inch log. Mist the top lightly with oil and place in the prepared pan.
Let rise until the dough is 1½ inches above the top of the pan.
Bake in a preheated 350° oven for 15 minutes, then rotate the pan and bake for
another 20 minutes. The bread is done when it sounds hollow when tapped on the
bottom and when the internal temperature reaches 185°.
The Yardley Inn Bed and Breakfast
Yardley Inn Peach
Melba French Toast
3 pounds fresh or frozen peaches (or 2 cans), sliced and drained
1/2 cup butter
1/2 cup honey or fructose
1/2 teaspoon almond extract
2 cups milk
Heat butter and sugar together till sugar dissolves and add almond extract. Pour
into 9 x 13-inch baking dish. Cover with sliced peaches, then with thick slices
of bread. Blend milk, eggs, and vanilla and pour over bread. Sprinkle with
nutmeg. Cover and refrigerate overnight or for at least 1/2 hour.
Bake uncovered, for 30 to 40 minutes at 350 degrees. Serve with Raspberry sauce
and top with whipped cream and dust with nutmeg and sliced almonds.
One 12-ounce can Dole frozen Country Raspberry juice (undiluted)
3 Tablespoons cornstarch
2 cups fresh or frozen raspberries
Heat juice concentrate and cornstarch together until thickened, stirring
constantly. Add raspberries.
Cape Breton Oatmeal Shortbread - Serve with Hot Cup of Tea
1 1/2 c all-purpose flour
1 1/4 c margarine
1 c brown sugar
1 1/2 c rolled oats
Cream margarine. Gradually add brown sugar and vanilla. Add rolled oats,
flour and baking powder. Combine well. Turn dough onto lightly floured
surface. Knead lightly. Pat or roll dough into rectangular shapes (not too
Cut into slices. Bake in 350 oven, 20-25 minutes. Cool on wire racks.
SEA FOOD CHOWDER
- Courtesy of Marie Nightingale (SeaScapes)
3 ounces (90 g) salt fat pork, chopped fine
2 medium onions, diced
3 medium potatoes, peeled and diced
1 cup (250 mL) water
1/2 pound (250 g) shrimp, halved or quartered if large
1/2 pound (250 g) scallops, halved or quartered if large
1/2 pound (250 g) lobster meat, cut in bite-size pieces
1/2 pound (250 g) haddock fillet, cut in bite-size pieces
2 cups (500 mL) whole milk or light cream
1 can (370 mL) evaporated milk
Salt and pepper to taste
In a Dutch oven or large saucepan with a heavy bottom, gently fry the salt fat
pork, to render out the fat. When the pieces are crisp and golden brown, remove
and reserve for garnish.
Drain off all but 2 tablespoons (30 mL) of the fat. Add onions and sauté until
translucent. Add potatoes and water. Bring to boiling point, reduce heat and
simmer until potatoes are tender.
Add seafood, milk or cream, and evaporated milk; simmer just below the boiling
point (do not allow to boil) until seafood is cooked. Season with salt and
pepper to taste, and serve hot. Sprinkle top with a few scruncheons (crisp
pieces of rendered
CAPE BRETON MAPLE SUGAR PIE
2 c milk
1/2 c flour
1/2 tsp salt
3/4 c maple sugar (packed)
1 tbsp butter
Put milk in the top of the double boiler and when hot add the
yolks (to which has been added a little of the hot milk). Mix the maple
sugar and flour together and gradually add to the hot milk. Remove from
the heat and add salt and butter. Cool. Pour into a baked pie crust and chill.
Serve with whipped cream.
Ingredients: For the Hot Cross Buns:
1/2 cup warm milk (105°F–115°F/40°C-46°C)
1 package (2 1/4 tsp./1/4 oz./7 grams) active dry yeast
1/2 tsp. PLUS 1/4 cup granulated sugar
2 cups all-purpose flour (and 1/4 cup extra flour as needed for kneading)
1/2 tsp. ground allspice
1/4 tsp. ground cinnamon
1/2 tsp. salt
5 tbsp. unsalted butter, softened and cut into small pieces
2 tbsp. raisins or currants
2 tbsp. grated orange or lemon zest
For the Egg Wash:
1 egg white or yolk, beaten
3 tbsp. granulated sugar
Icing for the Crosses:
1 cup confectioners' sugar
2 tbsp. unsalted butter, softened
1 tsp. vanilla extract
1 tbsp. milk or cream
Instructions: For the Buns:
In the bowl of a stand mixer, stir together the milk, yeast and the 1/2 tsp.
granulated sugar. Set aside until foamy, about 5-10 minutes.
In a medium bowl, mix together the 2 cups flour, the allspice, cinnamon, salt
and the 1/4 cup granulated sugar. Add half of the flour mixture to the milk
mixture. Using the flat beater, beat until combined. Add the butter and egg and
mix to combine. Add the remaining flour mixture and beat until a soft dough
Fit the mixer with the dough hook and knead until the dough is smooth and
elastic, about 10 minutes. If needed, add extra flour 1 tbsp. at a time (up to
1/4 cup) to keep the dough from being too sticky. Transfer the dough to a
lightly oiled large bowl and turn to coat with the oil. Cover with plastic wrap
and let rise in a warm, draft-free place until almost doubled in size, about 1
1/2 - 2 hours.
Line a baking sheet with parchment paper.
On a lightly floured work surface, punch down the dough and knead in the raisins
and grated orange zest. Shape the dough into a 12-inch log and cut into 12 equal
pieces. Cover with clean plastic wrap and let dough rest for 10 minutes. Shape
each piece into a ball and place on the prepared baking sheet, spacing the buns
1 1/2 inches apart. Cover and let rise in a warm place until almost doubled in
size, about 45 minutes.
Preheat oven to 400°F (200°C).
For the Egg Wash:
In a small bowl, mix together the beaten egg white (or yolk) with the 3 tbsp. of
sugar to make a glaze. Brush the buns with the glaze.
Bake buns in preheated 400 degree F (200 C) oven for 12 minutes. Remove buns
from oven and transfer to wire rack. Cool buns for 5 to 10 minutues while you
make the icing for the crosses.
Icing for the Crosses:
Combine all the icing ingredients in a small bowl and beat until thick. Use a
pastry bag and tip to pipe thick crosses onto the buns. (If you don't have a
pastry bag, fill a sturdy plastic ziploc bag with the icing, squeezing it down
into one corner. Snip the tip of the bag off, and squeeze the icing onto the
buns making a cross design over the tops).
Hot Cross Buns can be spread with lemon curd for a delicious Good Friday or
Makes 12 buns.
A Good Cape Breton Steak
12 large tomatoes, chopped and skinned
4 med cucumbers, skin and slice paper thin
Or 2 English cucumbers
6 onions, chopped
½ cup pickling salt
2 cups white vinegar
4 ½ cups white sugar
½ teaspoon curry
½ teaspoon turmeric
½ teaspoon celery seed
¼ teaspoon cayenne pepper
3 tablespoons flour
In a large crock, put
pickling salt over tomatoes, cucumbers and onions and leave overnight.
Drain off salty fluid.
Bring to a boil vinegar, sugar, curry, turmeric, celery seed and cayenne.
Add vegetables and simmer until cucumbers are clear. Make paste of some of the
liquid and the flour.
Stir in and cook a few minutes longer. Bottle in sterilized containers and seal.
BRETON SCOTCH BARLEY BROTH
2 lb shoulder of mutton
1 c dried green peas
1/2 c pearl
2 qt cold water
1/4 tsp pepper
3 diced carrots
1 c diced turnip
1/2 c diced
1 tbsp chopped parsley
Soak green peas overnight and soak barley for 2 hours. Wipe meat and
off fat. Put into broth pot with cold water, salt and pepper. Slowly
the boiling point and skim. Add peas, barley and onions and simmer
for 2 hours. Cool, then skim fat from broth. Bones may be removed if
Add carrots, turnip and celery and simmer 30 minutes until vegetables
tender. Season with more salt if needed and pepper to taste. Twenty
before serving, add parsley and remove any film of fat that has
RECIPE FOR BAGLESS HAGGIS
1/2 lb. Beef liver
2 lamb kidneys
1/4 lb. Beef
1 cup oatmeal
1 cup stock
sald & pepper
*Boil all meat
for about an hour. Let cool and grate liver. Chop up rest of meat & suet. Toast
oatmeal in oven, shaking occasionally. Mix meats, onions, oatmeal and suet
together with a cup of stock in which liver and meats cooked. Add salt and a
generous amount of pepper. Put into greased bowl or small pan. Cover with two
layers of foil and
steam on a rack in a pan of boiling water
for approximately 2 hours. Serves 6.
Peel and cut
turnips into quarters. Boil until tender. Add butter and mash well, adding salt
Peel and cut
potatoes into quarters. Boil, cook until tender. Add butter, milk, salt & pepper
and whip until smooth.
With a little
planning ahead anyone can enjoy a Burns Night holiday. One only needs a home or
hotel to gather good friends, an abundance of haggis and neeps to go around the
table, a master of ceremonies, and several bottles of good Scotch to drink.
It'll be a night of sheer enjoyment listening to poems and storytelling along
with lots of good food to eat: a fine way to do honor to a well-remembered poet
Beautiful Corn Cake
Start by putting on a Colourful and Clean Apron
2 cups cornmeal
2 cups all-purpose flour
½ cup granulated sugar
2 Tablespoons baking powder
1 teaspoon salt
2 cups whole milk (better option: 1 cup buttermilk and 1 cup whole milk)
¼ pound (1 stick) unsalted butter, melted
2 eggs, lightly beaten
1. Preheat the
oven to 400 degrees F. Take a skillet, put butter and melt it, making it puddle
in the skillet. Get the skillet really hot
in the oven so that the butter is sizzling in
order to make the crust on the cornbread. Once the butter is sizzling in the
the batter is ready to pour into the
skillet to bake.
2. In a large
mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and salt.
3. In medium
mixing bowl, combine the milk, butter, and eggs.
4. Add to the dry
ingredients and stir just until moistened.
5. Pour the
batter into the sizzling hot skillet from the oven. Bake for 30-35 minutes,
until golden brown and a wooden toothpick
(or straw from straw broom)
inserted near the centre comes out clean.
6. Let cool for
30 minutes (to prevent crumbling) and cut into 2-inch squares, or into desired
shape, such as rectangles or rounds.
7. Use generous
cover of butter with or without cold molasses
BEANS – Cape Breton Style
30 minutes (If everything is leftover).
6 hours (If you're starting from scratch, longer if you soak your beans).
cup precooked barley (pearled, hulled, whatever you have. You can even use
leftover brown rice.)
1/2 small onion, diced
Few teaspoons olive oil
Few teaspoons tamari
1/2 cup blanched broccoli rabe, chopped (or other precooked green)
Salt & pepper to taste
1/2 cup (or more) precooked (and preseasoned, if just with salt) black beans,
with sauce (See note below.)
1/2 cup tomato sauce
tablespoon olive oil into which you've minced 1 clove garlic
Grated cheeses for topping (I used cheddar and mozzarella)
Sauté onion in olive oil until golden. Toss in the barley and mix until heated
through, 1 or 2 minutes. Toss in the rapini and mix. Season with tamari, gomasio,
salt, pepper (and/or other seasoning).
Note: I like the onion to cook slowly so I add it to the pan with the oil at the
same time, instead of heating the oil first. I also add a few sprinkles of salt
at the beginning. The salt draws fluid from the onion, softening it as it cooks.
If you like your onion with a little more tooth, hold off on the salt until
later. I also add a few teaspoons of water as the onion cooks. It allows you to
brown without adding too much oil. It's a good idea regardless of your fat
restrictions because it distributes the oil better, and cooks the vegetables
more uniformly (the water evaporates).
Pile the sautéed barley into a small baking dish. Layer the black beans over it.
Layer the tomato sauce over the beans. Drizzle a teaspoon or two of the garlic
oil over everything. Layer cheese on top. Broil on the lowest setting until
browned. Cover and hold for a few minutes, about 10, to allow flavors to meld
and all items to become evenly warmed. Serve.
Quick & Easy Non Alcoholic Punch
By: Kina S.
"This recipe is great for kids or designated drivers. It is great for all
occasions, but it is really popular on New Years. Takes only 5 minutes to make.
3 1/2 liters
sliced into rounds
1. In a large
punch bowl mix ginger ale and orange juice. Place sliced oranges on top of punch
and arrange the cherries on top of the orange slices.
Serve in ice cold glasses and you have a quick and easy but good tasting holiday
Wild Rabbit Pie
For the pie
and deer meat
salt and freshly ground
300ml/10fl oz dry cider
1 handful chopped fresh
and cook until tender,
Then add meat and thicken
with flour and water
To make crust use Tea
Biscuit Crust and bake till golden brown
1. Soak the rabbit, partridge, deer meat and pork in water for an hour to
whiten the flesh.
2. For the pie filling, season the rabbit, partridge, deer meat and pork
pieces with salt and freshly ground black pepper.
Heat the oil in a frying pan, then lightly fry the rabbit, partridge, deer meat
and pork pieces for 3-4 minutes,
or until they begin to brown. Remove from the pan and set aside.
Coconut Oat Cakes - Cape Breton Style
Light crisp oatcakes
are the national dish of Cape Breton Island. This is a large
but they keep very well.
2 c unbleached white flour
1 c whole wheat flour
1 c white sugar
1 tsp salt
2 tsp baking powder
Chop with 2 knives, then cut in with a pastry cutter:
1 cup cold shortening (butter or lard for flakiness, or margarine if you must)
1/2 cup butter
2 c small-flake rolled oats
1 c unsweetened,
Then mix in:
3/4 to 1 c buttermilk (or 1 c yogurt)
1 tsp almond flavoring
Shape the mixture into 3 or 4 rough balls. Turn each out on a lightly floured
board and roll out 1/4-inch thick. Cut into squares with a
oven to 350 degrees F and bake 15 minutes or until lightly browned. Yields 60
to 70 cookies.
Long John Molassses Cookies
Molasses has been the traditional sweetener in Cape Breton kitchens since
the early days when trading ships sailed from the West Indies, laden with
rum and molasses.
Folklore has it that these
colourful name from an older gentleman who compared the experience of
eating a hot molasses
cookie with the
comfort and warmth of a cozy pair
of 'longjohns' underwear. And, over the years this traditional
certainly 'worn' well throughout Cape Breton.
1/2 c shortening
1/2 c butter
1 c molasses
3 tsp baking soda
3/4 c boiling water
5 c flour
cream of tartar
1 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves
Cream shortening, butter and sugar until light and fluffy. Blend in molasses
and egg. Continue to cream. Dissolve baking soda in boiling water and add
to mixture. Sift together dry ingredients and fold into mixture. For drop
cookies, drop by teaspoonful, spaced well apart onto a greased cookie sheet.
For rolled cookies, chill mixture, roll out 1/4 inch thick and cut into desired
shape. Bake at 375 degrees until lightly browned.
Mrs. Field’s Eggnog Cookies
2 1/2 C. flour
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 1/4 C. sugar
3/4 C. butter
1/2 C. eggnog
1 tsp. vanilla
2 egg yolks
1 Tbs. nutmeg
Preheat oven to 300
degrees. In a medium bowl combine flour, baking powder, cinnamon and
Mix well with a wire whisk and set aside. In a large bowl, cream sugar and
butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and
egg yolks and beat at medium speed until smooth. Add the dry ingredients and
beat at low speed just until combined. Do not over-mix.
Drop by rounded teaspoon onto ungreased baking sheets, 1" apart. Sprinkle
lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown.
Transfer to cool, flat surface immediately with spatula.
¾ cups shortening or margarine
1 ¼ cup brown sugar
1 teaspoon of vanilla
1 cup of pumpkin pie filling
2 cups of all purpose flour
1 teaspoon of baking powder
½ teaspoon of baking soda
1 teaspoon of cinnamon
½ teaspoon each: nutmeg, all spice and ground cloves
½ teaspoon salt
1 cup raisins
1 cup chopped dates
½ cup chopped nuts
(I use more raisins than nuts)
Cream shortening (or margarine) and sugar
Beat in eggs and vanilla
Beat in pumpkin
Combine dry ingredients and stir in
Stir in raisins, dates and nuts
Drop by spoonfuls onto a greased sheet
Bake 375 F oven for 10 – 12 minutes
Depending upon size of cookies may take longer than 12 minutes)
Pearl McNeil Watson
Large green pepper (use ultimate chopper to chop fine)
Three stalks of celery (use ultimate chopper to chop fine)
Large onion (use ultimate chopper to chop fine)
Long grain rice (2 cups of rice plus 4 cups of water)
1 lb minced pork
1 lb hamburger
Dash of ketchup
Dash of HP sauce
Salt and pepper to taste
3 or 4 medium sized cabbages (savoys or regular or both)
Mix all of the above ingredients in a large bowl
Cook cabbage (do not boil) so that leaves are pliable and easy to remove without
Remove individual leaves and run under cool water to enable handling
Remove the spine or core of the leaf near the end (not the complete spine)
Use large roasting
Place thin slices of salt pork on bottom of pan. (for flavor)
Fill individual cabbage leaves with ingredients and place in the roasting pan
Cover the cabbage rolls with thin slices of salt pork (for flavor)
Pour over cabbage rolls mixture of tomato and V8 juices up to ¾ of the height of
Add butter or margarine over cabbage rolls
Cook in a 350F oven for 1 ½ to 2 hours (keep an eye on them)
Makes 3 to 4 dozen cabbage rolls – absolutely delicious
Converting YouTube Files to MP3
Here’s a handy little program you can use that will convert YouTube videos to
MP3 audio files so you can play them on your CD player or on a CD in your car.
The program is very easy to use. Just copy the URL of the YouTube video you are
watching and paste it into the box provided when you first open the program.
The process is all automatic. The program finds your YouTube vide and then
begins the process of converting it. When it is completed, the program then
lets you download the file as an MP3.
only takes a minute or two depending on the size of your YouTube file. This is
a quick way to exchange YouTube files with family members or send over by email.
+ + + ++ + + + + ++ + + + + + + + + + + +
+ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
+ + + + + +
a friend email me this recipe and I’ve put it on the website as well. The chef
de cuisine at Toqué, Charles-Antoine Crête, is a good example of this new
generation: He has worked all over the world, learning different techniques and
traditions, and brings diversity to the kitchen.
That's why it is possible to find tuna on Toqué's menu only a few
times a year; it comes from
and it has been line-caught by a fisherman I know.
fillets of mackerel
4 tablespoons salt
8 tablespoons sugar
1/3 cup extra virgin olive oil
1/3 cup maple syrup
Preheat the oven to 225 F. Mix salt and sugar together and coat each fillet of
in the fridge for 20 minutes. Remove and rinse well with water and pat dry with
the filets on a cookie sheet and coat with olive oil and maple syrup. Place in
15-18 minutes or until the fish is done. When ready to serve, brush the mackerel
with maple syrup
apply a food torch until the skin is caramelized.
each filet into diagonal slices. The fish can be served with a little salad with
herbs or even just with
small pieces of nori as an appetizer.
that has been dried and pressed into sheets, used esp. for wrapping sushi)
2 c flour (all purpose)
2 c rolled oats
2 tsp baking powder
1/2 tsp salt
1 c shortening
1/2 c cold water
2 c Oatmeal ( scotch type)
1 c flour
2 tsp baking powder
1/4 c cold water
1/4 tsp salt
bacon fat or shortening
The savory variation is closer to the original Scottish version. If
process the oats in a food processor for 10 seconds to get a finer texture.
for oatcakes likely arrived with Scottish settlers in Cape
Breton. Fine oatmeal ground in the pioneer’s grist mills, a little fat
with fingertips, and perhaps a touch of sugar, made a crispy baked “cake“
to eat with cheese or jam. Over the years, Cape Bretoners (and eventually
all cooks across Canada) used rolled oats and more
to make a cookie-
Cape Breton Oatcakes – Sweet Version
Stir together flour, oats, sugar, baking powder and salt. Cut in shortening
with fingertips. Mix in water with fork, until ball forms. Divide in
On a floured surface, roll out each half to 1/4 inch (5 mm) thickness. Cut
2 1/2 inch (6 squares), then into triangles. Bake on lightly on greased
sheets in 350F oven for 15 minutes or till lightly browned. Cool. Makes
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