Wednesday, September 21, 2016

Mini Happy Baked Pumpkins

Recipe by Dora Moorcraft

[1 mini pumpkin per serving]

Using a sharp knife remove the top of the pumpkin, if you don't cut straight it's easier to fit the top back on. 

Use a spoon to remove the seeds. (you can use the seeds for making your own pumpkin seed snack later)

Draw a happy face on your pumpkin with a black marker.

In each pumpkin place the following:

1 to 2 tsp coconut sugar or sweetener of your choice
1 to 2 tsp butter
1/2 to 1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp cloves

Add more or less for your preferred taste.(Can also use pumpkin pie spice)

Replace tops and place in baking dish with a little water in the bottom. 

Bake in preheated 350 degree oven for 30 Minutes or til tender.


Thursday, July 21, 2016

Grilled Garlic Scapes

Recipe from Paul Breau ~ Gagetown Garlic Farm

2 Bunched of Garlic Scapes

1 Tbsp Olive Oil

Pinch of Salt & Pepper

Squeeze of Lemon

Shake of Cayenne or Fresh Chopped Herbs

Heat your Grill to a Med Low Flame.

Throw all ingredients in a plastic bag & shake so Olive Oil coats the scapes.

Throw Scapes on the Grill & remove when they have turned bright Green and have become soft with grill.

Serve warm or cold, with a squeeze of lemon, shake of Cayenne, or sprinkled with fresh chopped herbs

Garlic scape Pesto

From Paul Breau ~ Gagetown Garlic Farm

1 lb Garlic Scapes (2 Bunches)chopped
1 C olive oil
½ C of Pine/Almond or Walnuts(optional) 
1 C Parmesan Cheese (optional)
1 Tbsp Lemon Juice 
Salt & pepper to taste

Pulse in a food processor and serve on warm pasta, on crackers or by the spoonful!

Thursday, April 28, 2016

Old-Fashioned Oatcakes

This recipe is from the Speerville Flour Mill website

Preheat oven to 375°

2     cups flour
1 ½   cups rolled oats
1     tsp granulated sugar
1     tsp salt
½     tsp baking soda
¾     shortening
½     cup water (approx.)

In a large bowl, mix together the dry ingredients.

Cut in the shortening with a pastry blender or two knives until the mixture resembles coarse meal.

With a fork stir in water.. Dough should just cling together.

Add a little flour if too wet, or a little more water if too dry.

Divide dough in three portions.

On a lightly floured surface, roll out each portion as thin as possible. Cut into triangles.

Place 1” apart on an un-greased cookie sheet and bake for 10-15 minutes.

Oatcakes should brown but be still quite blonde when done.

Tuesday, March 15, 2016

Troy's Ham Glaze

It's very simple...

1 cup brown sugar
2 tablespoons yellow mustard
4 tablespoons orange juice
Poor over ham 5 minutes prior to taking out of the oven. 


Maple Honey Mustard Glazed Ham

From Linda Graham
(a Cochran's customer)


100 g (1/2 cup, firmly packed) brown sugar

80 ml (1/3 cup) maple syrup

80 ml (1/3 cup) honey

1 Tbsp. Dijon Mustard

1 (about 8kg/17+ lbs.) whole leg ham on the bone

ground cloves

Whole cloves, to stud – optional (difficult to remove after baking and leaves a strong taste)

Stir the sugar, maple syrup, honey and mustard in a bowl until the sugar dissolves.

Simmer ham for 20-30 minutes and drain completely prior to baking.

Preheat oven to 170C.  Line a large baking dish with 2 layers of non-stick baking paper.
Place an oven shelf in the lowest position.  Remove all other shelves.

Use a short knife to cut around the shank of the ham, about 10cm from the end.  Run the knife under the rind edge of ham.  Gently lift the rind off in 1 piece by running your fingers between the
rind and the fat.

Score the fat in a diamond pattern, about 5mm deep.  Stud the centres
of the diamonds with cloves (optional).  Transfer to prepared dish.

Brush one-third of the glaze over the ham.

Bake, brushing with glaze every 25 minutes, for 1 hour 30 minutes.