If Italian Spice stewed tomatoes are unavailable, substitute regular stewed tomatoes and 1/2 tsp (2 mL) dried basil.
Tasty in so many ways as a side dish, potatoes lend flavour and moisture to another traditional P.E.I. specialty: biscuits.
Undertones of molasses blend with overtones of ginger for a classic flavour in this delicate cake. Serve with whipped cream.
Goat cheese adds a little tang to these rustic biscuits. They can be partnered with sweet toppings, such as jam or honey, as well as savoury main dishes.
Enjoy this earthy bread packed with flaxseeds, pepitas and caraway seeds with some butter or our gravlax.
Dried cranberries and blueberries, or a combination, are also tasty (and equally festive) in this classic style of tender shortbread.
Joan uses leftover beef pot roast and gravy and cooked vegetables to make this pie. You can also combine and cook diced carrots and peas to make 2 cups (500 mL) or used frozen vegetables instead.
A loaf of bread takes too long to make — and isn't it fattening, too? So why bother? Irish soda bread says phooey to both these ideas. With baking soda instead of yeast, you can bake a loaf in less than an hour. With buttermilk and whole wheat flour, this dense, moist bread fits very nicely into a healthy diet. Here's a master recipe with two variations — one with honey and fruit and one with cheese and onion.
The versatility of these cookies is endless. White or milk chocolate, or dried apricots or currants make delicious substitutions for the dark chocolate. Make sure you use just a level tablespoonful of dough for each cookie; that guarantees the not-too-thin, chewy texture that will have you reaching for seconds.
Use this recipe to make our baby onesie cake, perfect for any baby shower.
