| The English Country Garden B&B |
| A Magnificent 4.5 -Star destination along the Cabot Trail |
| Cherry Cranberry Apple Muffins 2 ¼ cups flour ¾ cups sugar 1 ½ tsp baking powder 1 ½ tsp baking soda ½ tsp salt 1 – 19 oz can of cherry/cranberry pie filling ½ cup butter or margarine, melted 1 egg 1 apple, peeled and diced. Combine first 5 ingredients in large bowl. Stir well. Beat remaining ingredients together in a small bowl. Add to dry Ingredients, stirring just until combined. Spoon into greased muffin cups (cups will be full) Bake at 375 for 20-25 minutes, or until top springs back when lightly touched. Makes 12 large muffins. ( we cook on 375 Convection for 16 minutes) |
| Lemon Curd Grated Peel of 4 lemons Juice of 4 lemons (about 1 cup) 4 eggs, beaten 1/2 cup butter, cut in small pieces 2 cups of sugar In the top of a large double boiler, combine lemon peel, lemon juice, eggs, butter and sugar. Place over simmering water and stir until sugar is dissolved. Continue to cook, stirring occasionally, until thickened and smooth. Keep in the refrigerator up to two weeks. Makes about 1 pint. |
| French Three Onion Soup In a large stock pot, heat 2 tablespoons of vegetable oil and sauté 1/2 bunch of green onions, 3/4 lbs of red onions thinly sliced and 3/4 lbs Spanish onions thinly sliced until softened. Add a pinch each of dried oregano and basil and 1 cup of dry red wine simmering 10 minutes. Add 2 tablespoons of tomato paste and 8 cups of beef stock, cover and simmer for about 50 minutes. Serve with croutons and cheese on top and quickly browned and melted under the broiler. Serves 8 |
| For a guest who is diabetic I found this great recipe for dessert! Warm Apple Pudding Crisp (serves 1) 1/2 apple, crisp/sweet like a Pink Lady variety 3 TBSP evaporated milk or fat-free half & half 1 TBSP egg beaters, or 1 egg white fresh grated nutmeg 2 TBSP granola of your choice dark molasses EQUIPMENT: ~1 cup capacity ramekin or baking dish Pre-heat oven to 350. 1. Slice the apple very thin and arrange the slices, sprinkling with little bits of nutmeg or cinnamon as you go along, in any artistic and overlapping way you'd like in the small baking dish or ramekin. My dish was about 4" in diameter, so I spiraled out the apple slices. 2. Whisk together the milk and egg white until smooth. Pour over the apple slices. 3. Top the apples with the granola. 4. Bake at 350 for about 45 minutes, until bubbly. 5. Drizzle on just a wee bit (half a teaspoon is plenty) of molasses, and eat! |
| Carrot Pineapple Muffins 1 cup white sugar 2/3 cup oil 2 large eggs 1-1/2 cups all purpose flour 2 tsp baking pwder 1 tsp baking soda 1 tsp cinnamon 1/2 tsp salt 1 cup finely grated carrot 1 cup crushed pineapple, drianed 1 tsp vanilla In beater bowl, combine sugar, oil and beaten eggs. In another bowl, combine flour, baking powder, baking soda, cinnamon and salt and mix well. Add dry ingredients to the sugar and oil mixture and stir to mosten. Add grated carrots, pineapple and vanilla. Fill greased muffin cups to the top and bake at 375 for 20 min. We bake them on Convection at 375 for 16 minutes. This makes 12 muffins. |
| Banana Pecan Muffins Makes 8 Generous 1 cup of flour 1 1/2 tsp baking powder pinch of salt 1/3 cup brown sugar 1 cup shelled pecans coarsely chopped 2 large ripe bananas, mashed 2 Tbsp butter melted 5 Tablespoons milk 1 large egg, beaten 1/2 tsp vanilla Mix all dry together, Mix all wet together, Stir wet into dry gently until just combined. Bake in 375 over for 20 minutes. from the book Muffins by Paragon Publishing UK |
| Hawaiian Bread 1 1/2 cups vegetable oil 3 large eggs 2 cups mashed ripe bananas ( we use 4 large) 1 (14 oz) can of crushed pineapple, drained 2 tsp vanilla 3 cups flour 2 cups sugar 1 tsp baking soda 1 tsp salt 1 tsp cinnamon 1 cup flaked coconut 1 cup chopped pecans Grease and flour two large loaf pans Preheat over to 350 F. Beat oil and eggs with a mixer at med speed. Beat in bananas, pineapple and vanilla until just combined. Put dry ingredients in a separate bowl - stir to mix very well. Add to oil mixture and beat until combined. Stir in coconut and nuts. Bake for 50-55 minutes.(Mine take an hour and a quarter to cook so test before removing them from oven) Cool in pans 10 minutes before removing them to a wire rack to cool completely. From Paula Dean's Christmas Magazine |
| Pumpkin Muffins 2 eggs 1 cup white sugar 3/4 cup vegetable oil just shy of 1 cup of canned pumpkin 1 1/2 cups of all purpose flour 1 1/2 tsp cinnamon 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 cup of raisins - optional Beat eggs slightly. Add sugar, oil, pumpkin and beat thoroughly. Sift dry ingredients together ( or put in another bowl and mix with a whisk to thoroughly combine) and then add to above and mix until smooth. Stir in raisins Fill greased muffin cups 2/3 full and sprinkle tops with brown sugar. Bake at 375 degrees for 15- 20 minutes. Makes 12 muffins. From Muffin Mania by Cathy Prange and Joan Pauli |
| Smoked Salmon Pate 255g/9 oz Smoked Salmon 110g/4 oz Cream Cheese 2 Tbsp Cream ½ Lemon, Juice only 2 Tbsp chopped chives Pinch of Sugar Salt and Freshly Ground Pepper Pop all the ingredients into a food processor and pulse until it has the consistency that you desire. Easy on the salt as the smoked salmon is salty already. We serve this with Pumpernickel Bread Recipe from BBC Food website |
| Cherry Granola (Chronicle Herald article July 2010) 2 cups of Large flake oats 1 cup of unsweetened shredded coconut 1/3 cup canola oil ¼ cup plus one tablespoon maple syrup, divided Pinch of salt ¾ cup of chopped walnuts ¼ cup hazelnuts, chopped 1 cup of dried cherries ½ cup dried apricots, chopped Method: Preheat oven to 350. Line a baking sheet with parchment paper or foil. Set aside. In a large bowl combine oats and coconut with canola, ¼ cup maple syrup and salt. Add both nuts and mix well. Spread mixture onto prepared baking sheet and drizzle top with extra tablespoon of maple syrup. Toast for approx. 40 minutes, tossing gently from time to time to promote even browning. Remove granola from oven and cool slightly. Add dried cherries and apricots and mix well. Pack into re-sealable bags or containers. |
| On Cape Breton Island, Top Island Destination in Continental North America! * *(National Geographic 2008) 45478 Cabot Trail, Indian Brook, Cape Breton, Nova Scotia, B0C 1H0 Canada ipgreen@ns.sympatico.ca 1-866-929-2721 Policies |
| Chicken Liver Pate with Port and Dried Cherries 1/4 cup port 2 TBS dried cherries 2 TBS butter or chicken fat 1 cup chopped onions 1 tsp chopped ginger 1/2 tsp chopped garlic 1 tsp mild curry paste or powder 1 lbs (500 g) chicken livers cut in half Salt and freshly ground pepper 3 oz (75g) butter Bring port to boil in pot. Immediately remove from heat and steep cherries while you make the Pate. Heat butter or fat in skillet over medium heat. Add onions and saute for 2 minutes. Add ginger and garlic and saute 1 minute. Turn heat to high, add chicken livers and season with salt and pepper. Saute for 5 minutes or until cooked but still slightly pink in centre. Place mixture and juices in a food processor along with 75 g of butter and curry paste and process. Season well with salt and pepper. Fold in the cherries and any port. Pack into a small terrine or mold and seal with melted butter (optional) Serves 6 - serve with apple slices or toasted challah. From the Globe and Mail |