– adapted by one of our favorite farm cooks, Donna Farley, from Fat Toad Farm’s Recipe Ingredients 15 oz pumpkin, squash or sweet potato puree (see below) 8 oz Fat Toad Farm Caramel – I use Vermont Maple flavour, FTF recommends Salted Bourbon or Original 2 eggs 3 tablespoons dark brown sugar 2 tablespoons molasses 2 tablespoons […]
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Broccoli Pie
September 6, 2018 – 10:36 am
I had forgotten about this gem of recipe that we discovered a few years ago. Now I am looking forward to making it again soon! Sometimes things fall neatly into your lap. Like a quick browse of the Sunday Burlington Free Press turning up a recipe for a Broccoli Pie with peppers, onions and even […]
Black Currant Meringue Pie
August 3, 2017 – 8:49 am
Donna made this treat last year and we were all wowed. Now you can do this with frozen black currants as well, but while they are fresh why not pie, and perhaps some Black Currant ice cream and fool and muffins and pancakes and just in your yogurt. Or for a lighter touch, Black Currant […]