Thanks for visiting my Recipe page - this is not an exhaustive list of all the recipes found on my blog, so feel free to look around at previous posts to find some hidden gems!
Apple Cider recipe
Saskatoon pie Filling recipe
Rob's 7-Layer Dip
1) Boil 2 cups of dried kidney beans for 10 minutes in 8 cups water. Drain.
2) Put cooked kidney beans in slow-cooker for 5 hours on HIGH in 6 cups water. Drain and mash.
3) Mix together one brick of cream cheese with one 500 mL tub of sour cream. Softening the cream cheese may help.
4) In a 9x13 dish spread the bean layer, then the cream layer, then a layer of chopped tomatoes, a layer of chopped celery, a layer of chopped cucumber, and top with a layer of shredded cheese.
5) Serve with chips.
1) Cut pumpkin(s) in half. Take out all seeds and fibres.
2) Place open-side down on a shallow pan with water at 350 in the oven.
3) Cook for 45 mins or until easy to pierce (mine was fine at 45 mins)
4) Make the pie pastry. Follow your favourite pastry recipe or this one below:
Mix together: 5 1/2 c. flour, 1 1/2 tsp salt, 1 tsp baking powder, 3 Tbsp brown sugar. Cut in 1 box (pound) shortening with pastry-cutter or two knives. Add to the dry 1 egg. Put 1 Tbsp vinegar in a 1-cup measure and fill the rest with cold water. Add wet ingredients to dry. Press pastry into a solid mass with a fork, roll it out and line a pie pan.
5) Blend all the pumpkin in a blender (if it wont blend good, add 1 egg to make it more liquidy). To make the pie filling combine 2 c. pureed pumpkin, 2/3 c. sugar, 2 tsp pumpkin pie spice, 2 eggs, and 1/2 c. milk. It will be a bit soupy, that's fine.
6) Pour into unbaked pie crust. Put in 425 oven for 8 minutes then lower to 350 for 30-45 minutes or until it doesn't jiggle anymore.
Note: if you are freezing this, 1 3/4 c of the pie filling mix fills one small pie. I freeze in individual portions to make it easier!
Chop up 2 cucumbers, 2 tomatoes, about 1/2 " of a cheese block, and 1/4 of an onion. Add 1/2 tsp salt and 1 Tbsp ranch dressing. Mix it up and enjoy!
1) boil some potatoes until tender, but not falling apart. We used 8 potatoes to feed 4 adults and 4 children. Set these aside, drained.
2) make a "guiso" (pronounced gee-so) which is a base for most Colombian dishes. Shred 6 onions and 4 tomatoes and put in a pan. Add "Triguisar" which is a spice you can find in International food stores. If you don't have an international food store near you, you can substitute roughly a tablespoon of cumin and a teaspoon each of garlic powder and turmeric (or to taste). Let the "guiso" reduce on medium-high heat until thick.
3)Add up to 1/2 cup milk and 4 pieces of shredded toast (or hard breadsticks, crackers, or any other hard grain product you have handy). Let it simmer for about 10 more minutes and take off the heat.
4) Use this topping on your potatoes as a delicious sauce (althought it tastes good on rice and chicken too!)
1) Boil a gallon of water
2) Put 4 lbs raspberries in the "fermentation bucket" (a container with
an airtight lid). Mash them a little.
3) Pour the boiling water over the mashed berries. Place the lid on
until the contents cool.
4) Add 3 lbs sugar and 1/4 oz yeast and stir. Close the lid, leaving it
to sit for 5 days. Stir three times per day.
5) Strain the raspberries from the liquid through a cheesecloth, pouring
the liquid into a 1-gallon jug.
6) Seal the jug with a cork or airlock and set in a warm, dark spot for
7) Siphon the liquid into wine bottles and seal with corks. This wine
does not require further aging although some people say it tastes best
after aging for one year.
What you will need before you start:
- a non-metal mixing bowl and spoon
- store-bought yogurt (any size) which contains NO colours, flavours, sugars, or pectin. It must say on the container "contains live cultures" to work!
- honey to taste and your favourite berries
Bring 6 cups milk just to a boil and then cool to room temperature.
1) To the milk, add the store-bought yogurt (one part yogurt to six parts milk).
2) Heat mixture a little higher than room temperature. Behind the fridge is a good place, or in a very low-heat oven or on a heating pad. (I personally put mine in a cooler with a couple jugs of hot water). Keep heated for 4 hours for mild, drinkable yogurt, or 8 hours for dense, stronger yogurt (I like mine super-thick so I leave it 12 hours!).
3) Set aside some of the yogurt to start your next batch
4) Add flavours to your yogurt and put in the fridge and eat up!! Yogurt should keep in fridge for up to two weeks.
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