• Breadcrumbs on March 28, 2015

  CREAMY RANCH DRESSING – p. 56 I always like to try out a new recipe for ranch and this one is quite good. I used fresh chives and parsley in addition to the dill as I had some to use up. Of course I always add fresh garlic to my ranch as well. We liked the thickness of this version and it makes for a nice veggie dip as well. I’ve made it a few times now.

• Breadcrumbs on March 28, 2015

  MAPLE PUMPKIN CHILI - p. 262 – A tasty chili that made for a nice change of pace from our T&T version. A great way to use up pumpkin puree and the squash is indiscernible in the final dish other than adding texture. I upped the chili powder. 2 tbsp maple syrup does not make this a maple chili however the touch of sweetness balances out the flavours nicely.

Notes about Recipes in this book

• Buttermilk buckwheat pancakes

  • trudys_person on May 23, 2015

    BUTTERMILK BUCKWHEAT PANCAKES - p. 9 Very easy and tasty pancake recipe. I made them with buttermilk powder (1/2 cup + 1 tbsp buttermilk powder added to the dry ingredients, 2 1/4 water). The batter was a bit too liquid, so I added a bit more buckwheat flour. I didn't add the 1/2 tsp of cooking oil to the batter, because it is such a small amount I didn't think it would make any difference to the texture. The flavour, texture and thickness of the pancakes were perfect. They soaked up maple syrup beautifully!

• Maple pepper glazed pork chops

  • raybun on January 16, 2017

    For a quick, easy midweek supper this recipe ticks all the boxes. Literally took 10 minutes from start to finish, served with some steamed broccoli and sautéed red cabbage.

• Coconut cream baked oatmeal

  • Rutabaga on October 31, 2016

    I enjoyed this, but found I prefer baked oatmeal made with rolled oats. The coconut flavor is lovely, but I wish I would've had some fresh berries as a topping. I baked the oatmeal for an additional 10-15 minutes, probably because I had not taken the time to prepare it the night before, so that oats didn't have the chance to soak.

• Chocolate croissant bread pudding

  • trudys_person on December 14, 2025

    I made this with 3 leftover croissants (not 6) and threw in about 2 extra ounces of chocolate and it was perfect--the croissants we nicely saturated.

• Spinach and ricotta pappardelle

  • JulieQC on November 11, 2018

    Meh. Quite dry.

• Shrimp and egg fried rice with green garlic

  • cpasek on May 18, 2015

    Used regular garlic, since I didn't have green garlic on hand. This recipe finally got my girls to eat fried rice. Will be a keeper.

• Creamy ranch dressing

  • Nettmahoney on March 09, 2023

    Available online here: https://www.recipeboy.com/homemade-ranch-dressing/

• Crispy cocoa date bites

  • currentlycassie on April 07, 2018

    Used peanut butter and almond butter instead of the sunflower seed butter. Delicious!

• Roasted peach barbecue sauce

  • Breadcrumbs on September 04, 2015

    p. 81 - I spotted this recipe in the depths of the winter months and I’m glad I remembered it now when peaches are at their prime. Garlic and sweet onion are roasted along with the peaches and each element is discernible in the final sauce. This was well worth the wait! We loved this sauce and will be happy to have some on hand to remind us of summer this winter! Photo here: http://chowhound.chow.com/topics/1010361?commentId=9710566#9710566

• Summer squash and Parmesan galette

  • jumali on July 31, 2015

    Outstanding. My only criticism is there was a touch too much lemon for my taste. Note that this recipe uses one half of one sheet of frozen puff pastry.

• Sour cream pear pie with cornmeal pecan streusel

  • cpasek on May 18, 2015

    Used apples, because that is what I had on hand. I think this will be my new go-to recipe for apple pie. So delicious.

• Tartiflette with Oka

  • raybun on January 20, 2017

    We loved this! Perfect rib sticking fare for a cold winters evening, and I will definitely be making this again.

• One-bowl carrot-spice oatmeal muffins

  • raybun on January 10, 2017

    Great to warm up a cold afternoon. Lovely flavour & the house smelt fantastic. Very versatile too, so great way to use up fruit & nuts. Will try a handful of cocoa nibs next time.

• Chicken leek shepherd's pie

  • Rutabaga on November 27, 2015

    This is a great dish for Thanksgiving leftovers. I used leftover gravy rather than make it in the pan as listed in the recipe, and added frozen peas along with the corn. To get a nice, deeper brown crust on the potatoes, I turned on the broiler for a final ten minutes before removing the dish from the oven. The whole family enjoyed it, especially the four-year-old, who ate two large helpings.

  • barbara_xcaci9 on May 25, 2026

    Very tasty shepherd’s pie, with a reasonably quick prep time if you have the chicken and mashed potatoes ready to go.

• Slow cooker cider ham

  • raybun on January 09, 2017

    I hadn't used the crockpot in a while and I'd forgotten how helpful and convenient it can be. I had all the ingredients on hand and half a huge smoked ham leftover from the holidays. The apple, maple & mustard really permeated the ham. Went very well with Jamie O's braised red cabbage.

• Citrus cheesecake

  • raybun on January 09, 2017

    I made this, this weekend, to take to friends. I only had 6 hours to chill it ahead of time as it was fine. Great flavour but next time I'll add more zest and juice as I prefer a stronger citrus taste. I made a blackberry coulis and that went very well with it.

• Maple pumpkin chili

  • Breadcrumbs on July 29, 2015

    p. 262 – A tasty chili that made for a nice change of pace from our T&T version. A great way to use up pumpkin puree and the squash is indiscernible in the final dish other than adding texture. I upped the chili powder. 2 tbsp maple syrup does not make this a maple chili however the touch of sweetness balances out the flavours nicely.

• Roasted carrot, parsnip and thyme soup

  • blintz on March 23, 2020

    Great way to use up old wrinkled parsnips and carrots. Added extra ginger and thyme and served with creme fraiche. After it was blended, it was much too thick, so I added water at the end. My version was dark purple, not orange, because I used heritage purple carrots from the winter farmers' market. Final result: odd-looking and delicious!

• Food in Jars

  This approachable book...bursts with delicious words, recipes, and images...is organized by season, and is then broken down further by the special activities that time of year contains.

  Full review

• Boston Globe by T. Susan Chang

  ...unlikely to make you pull up stakes, quit your job, and grow your own produce...You’ll probably just end up with a few more good, easy weeknight meals...Who doesn’t need more of those?

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