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Blueberry Custard Pie

27/2/2026

(Makes 8 servings)
Berry Ingredients:
1/2 cup sugar
3 tbsp cornstarch
1/8 tsp cinnamon
3 cups fresh or frozen blueberries
3 tbsp orange juice.

Custard Ingredients:
1 1/4 cups milk
3 egg yolks
1/2 cup sugar
2 tbsp cornstarch
1/8 tsp salt
1/2 tsp lemon extract or lemon juice

Topping (meringue):
3 egg whites
1/2 tsp cream of tartar
6 tbsp sugar
And one 9 inch pre-baked pie crust!

Method:
Berries - In a saucepan, stir together sugar, cornstarch and cinnamon. Stir in the blueberries and orange juice. Cook and stir until mixture is bubbly. Cover and set aside.

Custard - In a saucepan, combine milk, egg yolks, sugar, cornstarch and salt. Cook and stir until bubbly. Cook and stir for 2 more minutes and stir in lemon extract or lemon juice. Cover and set aside.

Meringue - In a medium mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until firm peaks form.

Assemble - Pour berry mixture into baked pie crust. Carefully spread custard over the berry mixture. Spread meringue over custard, spreading to edges of crust to seal.

Bake the meringue-topped pie in a 350F oven for 15 minutes. Cool on a wire rack. Store in the refrigerator.

Happy Baking!

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The Maplegrove Inn's Glazed Maple Sugar Load Recipe

27/2/2026

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Ingredients:
½ cup softened butter
1 and ½ cup maple sugar
2 eggs, beaten
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
2 ½ cup AP flour
1½ cup applesauce

Glaze:
2 oz butter
2/3 cup powdered sugar
2 tablespoons maple syrup
1 teaspoon maple extract

Directions:
Preheat oven to 350 degrees F, line loaf pan with parchment paper
Sift flour, baking soda and spices into a bowl, add salt
In separate bowl, using an electric mixer: cream butter and sugar until fluffy and then add eggs and mix for 1 min
Fold half the dry ingredients into the butter mixture, alternating with the apple sauce.
Place batter in loaf pan and bake for 60 minutes, use toothpick to measure doneness.

For glaze:
over low heat melt butter in a small pot, add powdered sugar and maple syrup and let simmer until sugar is dissolved, add extract and pour over cake, will set as it cools.

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Bacon Wrapped Water Chestnuts

30/11/2025

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from Erica Dunn

Everyone loves a classic appetizer over the holidays: crispy bacon, crunchy water chestnuts and Dunn Right BBQ Sauce talk about a mouth-watering masterpiece your guests will love. You can assemble this appetizer and bake it when ready to serve.

Recipe:
1 lb of Bacon (I used thick cut)
2 cans of whole water chestnuts, drained
1/2 cup of Dunn Right Sauce

Cut your bacon strips into thirds.
Slice the water chestnuts in half lengthwise, creating 2 round but thinner slices.
Wrap each water chestnut in a slice of bacon place them on a wire rack on a baking sheet, seam side down.
Use foil of a baking sheet if you don’t have a wire rack.
When the water chestnuts are all wrapped and on the baking sheet, bake at 350 degrees for 35 minutes or until the bacon is crispy.
Add the bacon-wrapped water chestnuts to a baking dish and pour the sauce.
Bake at 350 degrees for 20 minutes, then serve with toothpicks.

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Peanut Butter Brownie Trifle

30/11/2025

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from Cheryl Neil

Here's my peanut butter brownie trifle recipe. It's a favourite every Christmas - always a special request dessert! Enjoy!

Recipe:
2 fudge brownie mixes
1 pkg peanut butter chips
2 pkgs Reese's minis
4 cup milk
2 pkg vanilla pudding
1 cup peanut butter
4 tsp vanilla
24 oz Cool Whip

Bake brownies with peanut butter chips mixed in.
Cool.
Cut into 3/4" pieces.
Cut peanut butter minis in half.
Save 1/3 cup for garnish.
Mix puddings and milk. Add peanut butter & vanilla. Fold in Cool Whip

Layers:
brownies mini peanut butter cups
pudding mixture
Repeat twice.
Cover with Cool Whip and garnish with peanut butter cups.

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Lemon Sugar Cookies

30/11/2025

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from Marilyn Wells

Recipe:
Lemon Cookies
1 cup softened butter
1 cup sugar
2 large eggs
1 can Sweetened Condensed Milk
1/4 cup lemon juice (I juice a real lemon then top it off with bottled stuff!)
2 Tbsp grated lemon rind
2 tsp vanilla
5 cups President's Choice Gluten Free Flour
4 tsp baking powder (mix with flour)

Salt Lemon Drizzle
1 1/2 cup icing sugar
2 Tbsp water
1 Tbsp lemon juice

Cream butter, eggs, sugar, milk, lemon rind, add half the flour, lemon juice and vanilla, and then rest of the flour. Cover and refridgerate for at least a half hour.
Divide dough, roll and cut in desired shape.
Bake at 350* for 12 minutes.
Cool and use lemon drizzle or decorate as desired.

This is a favourite recipe for several reasons. It’s easy, it makes lots, they’re smooth for decorating, and they’re delicious. A nice light lemon flavour. I make mine Gluten Free but regular wheat flour can easily be used. I got the recipe from a client years ago, she had been making them at Christmas time for years. Her daughter was married and had moved away but she still got a box in the mail every year from her mom. They freeze well

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RHUBARB CAKE/BUTTER SAUCE

29/5/2025

Ingredients: (Cake) 1 cup white sugar,
2 tbsps. butter, softened,
1 large egg,
2 cups all purpose flour,
1 tsp. baking powder,
1/2 tsp. baking soda,
1/2 tsp. salt,
1 cup buttermilk,
2 cups diced fresh rhubarb.

(TOPPING)
1/4 cup all purpose flour,
1/4 cup white sugar,
2 tbsps. melted butter.

(SAUCE)
3/4 cup brown sugar,
1/2 cup butter,
1/2 cup whipping cream,
1 tsp. vanilla extract.

DIRECTIONS: Preheat oven to 350 F. Grease a 9 inch square cake pan. Make cake: Beat together sugar and butter in a large bowl until light and fluffy. Beat in egg until well combined. Mix together flour, baking powder, baking soda, and salt in a medium bowl; add flour mixture alternately with buttermilk to butter mixture, stirring just to combine. Fold in rhubarb just until incorporated; pour batter into the prepared pan. TOPPING: Stir together flour, sugar and melted butter in a small bowl until evenly moist; sprinkle over batter in the pan. Bake the topped cake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a cooling rack. SAUCE: Stir together brown sugar, butter, cream and vanilla in a small saucepan over medium heat; bring to a boil and cook for 1 minute. Serve hot sauce over warm cake. As spring rolls out a bounty of rhubarb to most of us in Albert County, get out, gather and find your way of enjoying this early spring treat.

Rhubarb Conserve

29/5/2025

Ingredients: 14 cups rhubarb cut in 1/2 inch pieces,
3 cups raisins
7 cups sugar,
juice of 2 oranges,
rind of 2 oranges, thinly sliced,
1/2 to 1 cup walnuts.

Combine rhubarb, raisins, sugar, orange juice & orange rind. Let stand for 1/2 hour. Bring this to a boil, uncovered, for 40 minutes, stirring often. Add coarsely chopped walnuts & boil to jam stage, approximately another 5 minutes. Pour into hot sterilized jars. Seal with prepared snap lids and let cool.

Glazed Ham Balls

29/10/2024

From the kitchen of Mary Fisher comes the following recipe:

Glazed Ham Balls
1 ½ lbs. Ground ham, cooked
1 cup milk
1 lb. loose sausage
3 eggs, slightly beaten
1 ½ cups quick oats

Combine ham ingredients. Shape into 1 ½ inch balls. Place in a greased baking dish and bake at 350F for 1 hour. Yields 40 or so balls.

Sauce:
1 cup brown sugar
1 ½ cups light corn syrup
3 tbsps. cornstarch
3 tbsps. vinegar
1 ½ tbsps. mustard
½ tsp. ground cloves
1 ¾ cup pineapple juice

In a saucepan, combine all ingredients. Bring to a boil, stirring constantly. Reduce heat and simmer for 3 minutes. Pour sauce over ham balls 10 minutes before they are done baking.

This is a delicious meal served with rice and a vegetable. Enjoy.

Cheesed Off Eggs & Toast

1/1/2022

From the kitchen of Jim Kitts

Have you, like me, been putting the cheese in the fridge without one of those nifty beeswax wraps to cover the cut end, and then finding the end of your cheese is all dried out? Rather than repent and change our ways, let's find a recipe to cope with our sins and pretend we meant to dry out the cheese all along. This is another fast recipe: you can make it in the time it takes for toast to pop out of the toaster.

We need just a bit of special fry pan technology to make this easy. I have somebody’s new ceramic frypan that I promised never to put on high, but you could use a good condition Teflon pan, the type that tears a big hole in the Ozone Layer. But for a real ‘scorcher,’ switch to a good old black cast iron frying pan and use a real man’s steel spatula.

Ingredients (to serve two)
4 farm-fresh eggs
4 slices of bread (e.g., from Oliver’s German Bakery, Hearth & Hive or other local bakers)
Butter
salt and pepper to your preference
2-4 slices of semi-dry cheddar cheese, crumbled

Directions
Put the pan on medium, with a gob of butter to slurry around… when the butter is a few moments past melting, put the toast down. (I mean start up the toaster, not verbally abuse it.)

Crack four eggs into the pan, proceeding as normal for cooking eggs over easy with salt and pepper.

Thinly pare off a few strips of semi-dry cheese, crumble that around those farm-fresh yolks looking back up at you. I like to make little cheese eyelashes to pretend I have company. Just before flipping the eggs, put a small nib of butter on each yolk.

Flip the eggs so they are cheese-side down, turn down the heat and butter your toast. In a few moments, flip the eggs cheese-side up on a plate beside, or on the toast, and you're done.

For a little added risk: when the cheese is frying under the egg, turn up the heat, scorch the cheese (which improves its flavour, but you may have to scrape it off the pan with a bit of extra energy, and there will be more scrubbing needed at wash-up time…something to consider if you can pawn off the clean-up on your partner).

Fast Fish Soup

24/11/2021

Ingredients
1 can Mega Sardines in tomato sauce (costs about a dollar)
1 handful leftover cooked stir-fried vegetables
1 cup leftover cooked rice (optional)
1 pat butter
Pepper and perhaps a tiny dash of salt
3 or 4 cups of water

Directions (short form): Mix. Heat. Serve. Enjoy

Out on the prowl, panning for Albert County gold above Rat Tail Falls, you find yourself low in utensils, in need of better than usual nutrition for under a buck a serving. Fortunately, in the bottom of your pack, you find a new sardine brand from the foreign foods aisle, ‘Mega Sardines in Tomato Sauce,’ that you haven’t been desperate enough to face yet. Your starved and wavering vegetarian partner has a handful of leftover stir-fried vegetables, a bit of cooked rice, a match, and is hiding a pat of butter in another pocket. (Old prospector tip: vegetarians run lean and always have secret stores.)
After negotiations to share resources, scour the gold pan in wet, clean gravel (because in the past, somebody has likely used mercury in it to make gold amalgam).
Pop the pull tab off the sardine can and invert the contents onto the bottom of the gold pan. The Mega can is narrow and tall (like a tomato paste can). Use the can to slice up the fish, bones, skin and unmentionable bits into the accompanying tomato sauce to get a chunky red fish paste.
Tip about three cups of water into the pan, add the vegetables and the butter. Using the sharp edge of the can, chop and stir everything into a thin soup. Add pepper if your vegetarian has some hidden, but be careful of the salt, add that last to taste.
Bring the pan just to simmer over a gentle twig fire, looking to see a lovely, light rose-coloured froth collect on the surface.
Serve into your King Cole tea cups.

From the kitchen of Jim Kitts

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Recipes

Blueberry Custard Pie

The Maplegrove Inn's Glazed Maple Sugar Load Recipe

Bacon Wrapped Water Chestnuts

Peanut Butter Brownie Trifle

Lemon Sugar Cookies

RHUBARB CAKE/BUTTER SAUCE

Rhubarb Conserve

Glazed Ham Balls

Cheesed Off Eggs & Toast

Fast Fish Soup

Connecting Albert County's Guide to Healthy Eating

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