Toasting the oats and coconut adds a tasty twist to fruit-and-seed bars.
Fresh and tangy yet sweet enough to satisfy, this burnished red condiment pairs beguilingly with turkey, ham, goose and duck. Save some for pork loin roasts and chops, too.
Commercially available as Branston Pickle, this is a favourite sweet-and-sour condiment in Britain, especially on bread with Cheddar or blue cheese. If using the browning in the pickle, be sure to use an unflavoured browning agent, such as Kitchen Bouquet, which will impart only colour and not a beefy taste.
At the inn this irresistible French toast starts with thick slices of Cinnamon Vanilla Bread. Egg bread (challah) is a good substitute. Serve with grilled veal sausage or bacon and top with yogurt.
Any brown ale will do for this marinade, but dry stout has a wonderful toasty, coffeelike flavour that lends itself well to the grill. Serve with grilled potato wedges and corn.
Make your hosts glad they invited you to visit. Present them these special muffins in a napkin-lined basket. Home economist Jennifer MacKenzie recommends you use very ripe bananas.
The introduction to these glossy, packed-with-goodies cookies reads: "Wakeup feettofloor grabcookie outthedoor. PS - don't forget shoes" The recipe originated in the Kid Approved Cookbook, launched by the Kids Eat Smart Foundation of Newfoundland and Labrador.
