Delicious pumpkin ale beignets

It’s pumpkin time and chef Ben Kiely suggests trying out this unique recipe for delicious Pumpkin Ale Beignets. The recipe uses Pumpkin Ale which adds another dimension and sweetness to the flavor of the dish. “I like to make these on Halloween when it’s cold outside because these nice warm beignets will warm you up!”…

Armenian Easter bread

Choereg is a traditional, slightly sweet bread, especially made for Easter time. It is delicious for breakfast with a nice cup of coffee, similar to a French brioche bread. Choereg can be made individually or as a large braided loaf of bread. One of the ingredients is a spice called Malheb, which is used in cooking…

Chinese New Year sticky cake

This is a fun way to celebrate the new year and share with the neighbours! I like to use a square cake mold if you can find one and once the cake has cooled slightly, cut it into bite size rectangles. Ingredients • 3-1/4 cups glutinous rice flour • 2/3 cup brown sugar • 7 ounces boiling water…

First Nations sweet bannock bread

This sweet bannock bread is very simple to make and yields great results. I also like to use the bannock to make French toast for breakfast the next day. Original recipe makes 1 loaf. Ingredients 3 cups all-purpose flour 1 tsp salt 2 tbsp baking powder 1/4 cup butter, melted 1-1/2 cups water Method Measure…

Armenian Easter bread recipe

Choereg is a traditional, slightly sweet bread, especially made for Easter time. It is delicious for breakfast with a nice cup of coffee, similar to a French brioche bread. Choereg can be made individually or as a large braided loaf of bread. One of the ingredients is a spice called Malheb, which is used in cooking throughout the Middle East,…