Another favorite from the Vancouver Sun. We enjoy this in the wintertime, made with frozen berries,which I usually let thaw first before using. Has a distinct blackberry taste, even though it calls for apples also.
I make this often, I believe it came from an old Good Housekeeping magazine, judging from the cliping. Original recipe called for maple syrup or maple-flavor syrup. I've tried both. Use the real thing, the maple-flavored gives it hardly any flavor at all. Also, the cookies seem to "ripen" after a couple of days. These are very good.
This colcannon recipe came from a Prince Edward Island, Canada, cookbook, if I remember correctly. I do not know the title to it or if it is still in print. There are many different recipes for colcannon, but this one is my favorite, the only one I make now.
I clipped this out of Can. Liv. mag. many years ago, and have used it ever since. The spicier the radishes, the better the dressing. Sometimes when I buy radishes they are very bland. We really like it.
Here is the recipe I use for Zucchini Madelaines. I got it out of Sunset Magazine many years ago. We just love it. I make it every year when zucchini is plentiful, and it freezes well. I serve it as an appetizer, with other munchies. It is like a bread and also goes well with soups.
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