Submitted by Anita on Thu, 12/15/2011 - 11:48
You will be a star when you bake these great carrot filled muffins.
Eat ‘em with good home made jam or some of Canada's fabulous cheeses. Use dried cranberries or cherries to replace the raisins, toss in a handful of nuts or even some leftover Christmas mincemeat.
Submitted by Anita on Thu, 12/15/2011 - 11:34
A celebration in the scattered Latvian communities of Canada often include these bacon-filled buns.
They are fabulous with a salad for a quick lunch or, if you make them smaller, are great cocktail appetizers.
Submitted by Anita on Thu, 12/15/2011 - 11:09
As the snow seems to never end, a heart-warming stew is as close to a perfect winter dish as one can get and this Basque version of boeuf Bourguignon is all about the flavour. Its Basque-chef Roger Dufau’s version of the traditional wine-soaked braised beef that is on countless menus but which constantly disappoints.
Submitted by Anita on Mon, 12/12/2011 - 15:01
This chocolate bark, the recipe developed by Chef Paul Stewart of Salt Spring Island’s Harbour House Hotel, is one of the easiest candies to make.
Submitted by Anita on Mon, 12/12/2011 - 14:54
Studded with pungent lavender, these crepes may be made well in advance of your brunch. They make a spectacular dessert as well.
Submitted by Anita on Mon, 12/12/2011 - 14:29
Where the mountainous British Columbia mainland almost touches Vancouver Island, the surging Pacific forces its way through Seymour Narrows just north of the vibrant city of Campbell River.