Peach and Raisin Chutney

Chutneys add the spice of life to cold meats, and their sweet and sour edges are rounded off nicely with cheese, especially a cream cheese or a buttery Jarlsberg.

Lamb Shoulder Chops in Tomato Sauce

Basic Applesauce

Apple-Orange Oat Bran Muffins

These wholesome flavorful muffins, made without oil, can be stored in an airtight container for up to three days.

Gingerbread Cookie Dough

Buttery Gingerbread Dough

Use this classic gingerbread dough to make our Stained Glass Gingerbread Ornaments.

Mole Spice Rub

For every 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat or poultry, mix 2 tbsp (25 mL) spice rub; 1 tbsp (15 mL) vegetable oil; and 1 clove garlic, minced (if desired). Rub over meat or chicken; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Dutch Apple Pie

Fruit Soup

This is pluma moos, a favourite Mennonite dried fruit dish.

Slow and Easy Java Ribs