Our Harvest, Our Food, Local Events and Delicious Recipes





I have a exciting collection of traditional recipes which I will be publishing for your enjoyment. I will attempt to explain their origins with notes of interest.



  1. 5 Cups all purpose flour

1 package (brick) Crisco golden shortening

1 egg

1/4 cup vinegar



In a large bowl blend shortening with flour and salt. Use a pastry blender or 2 forks.

In a measuring cup blend egg with vinegar and add water to make 1 cup of liquid.

Gradually add liquid to flour mixture blending with your hands until thoroughly mixed.

Wrap in waxed paper and refrigerate for 1 hour.

Now you are ready to make pies, tarts and much more.  Enjoy.





1/2 cup black currants or raisins

1/4 cup soft butter

1/4 cup packed brown sugar

1 pinch salt

1/2 cup corn syrup

1 egg lightly beaten

1/2 tsp vanilla


1 Prepare muffin tins by rolling out pie dough and cutting 4 inch circles. Fit dough into muffin tins an set aside in the fridge until ready to fill

2 In a small bowl place currants and cover with hot tap water to soften for 30 minutes

3 In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar and corn syrup. Stir well until butter is creamed.

4 Beat egg and vanilla then add to butter/syrup mixture and mix well

5 Drain currants and divide into tart shells

6 Using table spoon, add mixture to tart shells dividing equally.

Bake in 400f  oven for 15 to twenty minutes or slightly more for firm. Cool on rack.

Note! You may use walnuts or pecans instead of or in addition to currants or raisins


1 Pie crust ( See basic pie crust recipe)


4 cups apples peeled and sliced

1/4 cup brown sugar

5 slices bacon cooked and crumbled

3/4 cups old cheddar cheese grated

1/2 tsp thyme

You may substitute fresh mint for a refreshing lift.


Roll out pie crust and line 9 inch pie plate

Mix all filling ingredients and spread on top of pie crust.

Roll out top layer and place over filling

Crimp around the edge and pierce top crust with knife – 4 or five cuts

Bake at 325f for 1 hr and 1 minutes.




2 large eggs

1/4 Tsp salt

2 cups flour

2 1/4 cups milk

1/4 cup butter (melted)


Combine eggs and salt – gradually add flour alternating with milk beating until smooth. Gently beat in melted butter.

Note! Over – beating will produce tough batter.


Chicken Crepes Supreme


7 tsbp butter

2 tbsp onion (finely chopped)

4 1/2 tbsp flour

1 1/2 cups chicken broth

3/4 cup half and half (cream)

3/8 cup parmesan cheese (grated)

1/4 tsp thyme

1/2 tsp salt

1/2 pound mushrooms (sliced)

1 1/2 tbsp lemon juice

2 cups chicken cooked (cubed)

8 crepes


In a medium saucepan melt 4 1/2 tbsp butter. Add onions and saute until tender.

Blend in flour and cook over low heat for 2 minutes. Add chicken stock and half and half. Cook, stirring until mixture comes to a boil and is smooth and thickened. Remove from heat. Stir in cheese, thyme and salt.

Add remaining butter to a saucepan, saute the mushrooms and stir in lemon juice.

Combine 2/3 of the sauce with chicken and mushrooms. The remaining sauce will be used to pour over the crepes. Fill the centre of the crepes with about 1/4 cup of chicken mixture, roll up and pour sauce over it. Enjoy