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INGREDIENTS:

1 and 2/3 cups all-purpose flour

1 teaspoon baking soda

1 and 1/4 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg or freshly grated nutmeg

1/2 teaspoon salt

2 large eggs

3/4 cup granulated sugar

1/2 cup light or dark brown sugar

1/2 cup vegetable or canola oil

1 and 1/4 cups Blake's Pumpkin Jungle pumpkin puree

1/4 cup milk

DIRECTIONS:

Preheat oven to 375°F/190°C. Grease a muffin pan or line with muffin liners.

In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.

In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Ad oil and whisk until combined. Add pumpkin and milk and whisk until combined. Pour the pumpkin mixture into the flour mixture and mix gently just until combined.

Divide batter among muffin cups. Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

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INGREDIENTS:

2 slices of bread

3 oz bacon

1 Goldhawk Farm egg

1/2 avocado, pitted and sliced

1/2 large tomato, sliced or sliced baby tomatoes

1 green lettuce leave

Mayo or your favorite sandwich spread

Salt & pepper

DIRECTIONS:

Line a rimmed cookie sheet with foil. Line a rack with bacon and place the rack over the lined cookie sheet.

Bake at 400˚F for 20 minutes.

Sauté your eggs over medium heat with 1/2 tbsp olive oil. Lightly season with salt and pepper.

Toast both sides of your bread until golden.

Spread mayo on one side of each bread slice.

One one half, add bacon, and egg. On the second half, add lettuce, avocados, tomatoes and sprinkle lightly with salt and pepper.

Sandwich the two halves together and skewer with a toothpick for effect.

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Addington Forks Honey Farm Honey French Toast

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Addington Forks Honey Farm Honey French Toast

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INGREDIENTS:

2 eggs, well beaten

1/4 cup milk

1/4 cup Addington Forks honey

1/4 teaspoon salt

6-8 slices bread

Butter, for frying

DIRECTIONS:

Combine eggs, milk, honey and salt.

Dip bread slices into honey mixture.

Melt butter in a large skillet. Fry in butter over medium heat until golden brown, turning once.

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Sam's Point Butter and Herb Baked Oysters

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Sam's Point Butter and Herb Baked Oysters

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INGREDIENTS:

2 cups rock salt or uncooked rice, for lining the pan

1 dozen fresh Sam's Point oysters, in the shell

1 stick (8 tablespoons) salted butter, softened, divided

3/4 cup panko breadcrumbs

2 tablespoons finely chopped chives

1 tablespoon lemon juice

1 teaspoon finely grated lemon zest

Sweet paprika, optional

Chopped fresh parsley, for garnish

2 to 3 wedges lemon, for serving

DIRECTIONS:

Preheat the oven to 425 F.

Add a layer of rock salt to a rimmed baking sheet or substitute dry, uncooked rice. This will keep the oyster shells from wobbling.

Scrub the oyster shells with a stiff brush.

Carefully shuck the oysters over a bowl to catch any liquids that might spill out. Run the knife along the bottom of the inside of the shell to loosen the oyster. If some of the oyster liquor does spill out, return it to the bottom shell. Discard the top shells and arrange the oysters with their liquid in the prepared baking pan.

In a skillet over medium heat, melt 4 tablespoons of the butter. Add the panko crumbs and cook, stirring, until the crumbs are lightly browned.

In a bowl, combine the remaining 4 tablespoons of softened butter with the chives, lemon juice, and the lemon zest.

Top each oyster with a scant teaspoon of the butter-and-chives mixture and then sprinkle each one with the buttered panko crumbs.

If desired, finish with a light sprinkling of paprika.

Bake the oysters in the preheated oven for about 8 to 10 minutes, or until the oysters are cooked through and the topping is golden brown.

Sprinkle with fresh chopped parsley and serve with lemon wedges.

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INGREDIENTS:

1 tablespoon extra virgin olive oil

1 yellow onion, finely chopped (about 1 1/2 to 2 cups)

2 cloves garlic, minced (about 2 teaspoons)

6 ounces Webbersfood Italian sweet sausage (1 link 7 to 8 inches long)

6 ounces Webbersfood Italian hot and spicy sausage (1 link 7 to 8 inches long)

1 can crushed tomatoes (or purée a can of whole peeled tomatoes)

1 pound spaghetti

Kosher salt

Freshly grated Parmesan cheese

DIRECTIONS:

Sauté the onions and garlic: heat a tablespoon of extra virgin olive oil in a large skillet on medium or medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook a minute more.

Put the pasta water on to boil: while the onions are cooking, put a large pot of salted water on to boil for the pasta (4 quarts water with 2 tablespoons salt).

Brown the sausage: remove the cooked onion and garlic from the pan and set aside. Remove the sausage meat from the casings (if your sausage is in links) and add to the pan, breaking up the meat with your fingers as you add it to the pan. Cook on medium heat until just lightly browned.

Add the tomatoes, onions, and garlic: add crushed or puréed canned tomatoes with their juices to the skillet with the sausage meat. Add the cooked onions and garlic. Heat to a bare simmer.

Boil the spaghetti: once the pasta water has come to a rolling boil, add the spaghetti. Allow the water to return to a rolling boil. Cook, uncovered, with a vigorous boil, for as long as the directions on the pasta package say, usually about 10 to 12 minutes. When pasta is al dente (cooked but still a little firm), remove the pot from the heat. Drain the pasta and place it in a serving bowl.

Serve immediately. Toss with the sauce and garnish with grated Parmesan cheese.

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INGREDIENTS:

1 tablespoon sesame oil, for frying

6 Komatiq shiitake mushrooms, stemmed and sliced

1 cup brown rice

2 tablespoons soy sauce

1 cup chicken broth

1 cup mushroom broth

1 tablespoon sesame oil

1/4 cup scallions, sliced

DIRECTIONS:

Preheat oven to 350 degrees F.

In a large cast iron pan add 1 tablespoon oil over medium heat.

Add all the remaining ingredients and combine.

Cover with a lid and place in oven for 30 minutes.

Fluff rice when ready to serve.

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Hines Country Harvest Jam Thumbprint Cookies

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Hines Country Harvest Jam Thumbprint Cookies

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INGREDIENTS:

1 cup unsalted butter, room temperature

1/2 cup (104g) sugar (plus 3-4 tbsp for rolling)

2 large egg yolks

1 tsp vanilla extract

2 cups (260g) all purpose flour

1/4 tsp salt

1/2 cup Hines Country Harvest jam, any flavor

DIRECTIONS:

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.

Add the egg yolks one at a time and mix until well combined after each.

Add the vanilla extract and mix until well combined.

Add the flour and salt and mix until the dough is just well combined. Do not over mix.

Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll in additional sugar (if using), then set the balls on the baking sheet.

Use the end of a spatula, your thumb or the bottom of a measuring spoon to press the centers of the cookies down. Do this immediately after rolling them to help prevent the cookies from cracking.

Fill the centers with jam. I used roughly 1/2 teaspoon per cookie.

Bake cookies for 10-13 minutes or until the edges JUST begin to brown. You don’t want to overbake them and have dry cookies.

Allow cookies to cool on the baking sheet for 5-10 minutes, then move to a cooling rack to finishing cooling.

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INGREDIENTS

1/2 cup (60 g) crumbled Blue Harbour blue cheese

1/2 cup (125 ml) mayonnaise

1/4 cup (60 ml) sour cream

2 tbsp chopped parsley

2 tbsp (30 ml) lemon juice

1 tsp (5 ml) honey

1 small garlic clove, finely chopped

DIRECTIONS:

In a small bowl, combine all the ingredients.

Season with salt and pepper.

The blue cheese dip will keep for 2 to 3 days in the refrigerator.

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INGREDIENTS:

Cape Breton Fudge Co. fudge squares

Milk

Marshmallows

DIRECTIONS:

Heat 1 and 1/3 cups of milk on the stove top or in the microwave.

Drop a  square of fudge into a mug and cover with hot milk.

Stir until combined.

Top with marshmallows or any hot chocolate accoutrement of your choice.

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Galloping Cows Hot Jalapeño Pepper Jelly Glazed Chicken Wings

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Galloping Cows Hot Jalapeño Pepper Jelly Glazed Chicken Wings

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INGREDIENTS:

2 pounds of chicken wings

2 tbsp extra virgin olive oil

1 tsp Kosher salt

1/2 tsp cracked black pepper

1/2 cup Galloping Cows Hot Jalapeño Pepper Jelly

1/3 cup chopping cilantro

6 lime wedges

DIRECTIONS:

Pre-heat oven to 425 degrees.

Pat chicken wings dry with paper towel. In a medium size bowl, toss wings with olive oil, salt and pepper. Transfer to a parchment lined baking sheet and roast until golden and tender, about 35 minutes, turning half way through.

Remove wings from oven and let stand for 1-2 minutes. Transfer wings to a clean medium size bowl and toss with Galloping Cows Hot Jalapeño Pepper Jelly and chopped cilantro. Serve with lime wedges.

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INGREDIENTS:

2 packages R. Baker Fisheries Lobster Claw and Knuckle meat.

2 Tbsp Garlic, chopped

1 Shallot, minced

1 Tbsp Parsley, chopped

1/2 Cup White wine

2 Tbsp Olive Oil

2 Tbsp Butter

1/2 Cup Heavy Cream (35%)

1 Lemon

Sea Salt and Pepper to taste

8 Fennel seeds*

Linguine pasta, cooked according to package instructions, tossed with olive oil and reserved warm

DIRECTIONS:

In a sauté pan over medium high heat cook garlic, shallots, (fennel seeds if desired) in butter until aromatic but taking care not to color. Add lobster meat and wine, cover for 3-4 minutes allowing to steam. Stir and remove meat, keeping warm.

In the same pan, add cream and simmer for a few minutes until slightly thick. Add the lobster meat back in with the sauce and add in parsley. Adjust seasoning.

Divide pasta among 4 plates and top with lobster sauce. Garnish with a twist of lemon. Serve with salad & crusty bread.

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INGREDIENTS:

1 1/2 pounds Doucet Fisheries haddock fillets, fresh or frozen and defrosted

1 cup chicken broth

1/2 teaspoon salt

1 dash freshly ground black pepper

1/4 teaspoon sweet paprika

1 1/2 cups potatoes, peeled and diced into about 1/2-inch cubes

3/4 cup diced carrots, from 2 to 3 medium carrots

1 small onion, finely chopped

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

Chopped fresh parsley, or chives, for garnish

DIRECTIONS:

Cut fish fillets into small pieces; set aside.

In a large saucepan or Dutch oven, combine the chicken broth, salt, black pepper, sweet paprika, potatoes, and carrots. Cook, covered, for about 8 minutes until vegetables are tender.

Add the fish and cook for another 8 minutes.

Meanwhile, sauté onion in butter until tender in a medium saucepan.

Stir in flour until well-blended.

Then gradually add milk, whisking constantly.

Continue whisking and cooking until thickened.

Add the thickened milk mixture to the cooked vegetables and fish; continue cooking for about 5 to 10 minutes, stirring frequently.

Garnish the fish chowder with fresh chopped parsley or chives.

Serve and enjoy.

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Country Magic "BerriBest" Strawberry Shortcake

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Country Magic "BerriBest" Strawberry Shortcake

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INGREDIENTS:

2/3 cup sugar

1/4 cup shortening

1 large egg, room temperature

1 teaspoon vanilla extract

1/4 teaspoon salt

1-1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 cup whole milk

1 cup heavy whipping cream, whipped

1-1/2 quarts fresh Country Magic strawberries, sliced

DIRECTIONS:

In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack.

Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.

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INGREDIENTS

1 cup all-purpose flour

1 cup quick oats

1/2 cup brown sugar

2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

2/3 cup buttermilk

3 tablespoons vegetable oil

2 large egg whites

1 Golden Delicious apple, cored and chopped

1/2 cup dried cranberries or raisins

1/2 cup chopped nuts

2 tablespoons flaked coconut (optional)

DIRECTIONS

Heat oven to 375 degrees F. Lightly grease a 9-inch square baking pan. In large mixing bowl, combine flour, oats, brown sugar, baking soda, salt and cinnamon; stir to blend.

Add buttermilk, oil, and egg whites; beat just until blended. Stir in apple, dried fruit, and nuts. Spread batter evenly in pan and top with coconut, if desired. Bake 20 to 25 minutes or until cake tester inserted in center comes out clean. Cool and cut into 10 bars.

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INGREDIENTS
Cheesecake

2 packages (250 g) Philadelphia Cream Cheese

1/2 cup Sugar

1/2 tsp Vanilla Extract

2 Eggs

1 Baked graham cracker crumb crust pie shell

Wild Blueberry Topping

2 cups Frozen Wild Blueberries

3 tsp Cornstarch

1/4 cup Water

1/2 tbsp Lemon juice

2 tbsp Sugar

DIRECTIONS
Cheesecake

Place cream cheese, sugar and vanilla in a mixing bowl.

Beat until the ingredients are well blended.

Add eggs to the batter and mix lightly into the batter.

Pour mixture into a baked graham cracker crust pie shell and bake for 40 minutes at 345 F.

Let the cheesecake cool and refrigerate for a minimum of 3 hours before finishing with the Wild Blueberry topping and serving.

Wild Blueberry Topping

On medium heat add sugar, water, cornstarch and lemon juice in a pot or pan.

As soon as it starts to thicken add the Wild Blueberries.

Bring the Blueberries to a boil and as soon as the sauce starts to bubble, remove from heat and let it cool.

Layer Wild Blueberry topping on the cheesecake and serve.