This cake is made at Ivy Lea, a restaurant at a resort along the St. Lawrence River in Ontario Canada. I haven't made it yet, but it looks interesting. The coconut must be the white caps on the River. (I much prefer the River on a calmer day.) I present it for the adventurous at heart who want to try an untried recipe. Enjoy!
I came across this recipe in a little cookbook called Modified 19th Century Recipes by Mary Reid. She has taken old recipes and modified them for 20th century kitchens. I haven't tried this one yet, but it looks intriguing.
I found this old Shaker recipe in the Maple Syrup Cookbook by Ken Haedrich. The Shakers carried their beliefs in simplicity and purity over to their cooking, using fresh ingredients, simply prepared. This is a wonderful dish - so juicy and tender! Cook time includes reducing the sauce.
This is a creamy, maple version of one of the oldest New England desserts on record. Take a bite and close your eyes, and you'll feel like you're back in colonial days. Served warm with whipped cream or vanilla ice cream. It comes from Maple Syrup Cookbook by Ken Haedrich.
I love maple cookies, and these are just wonderful! Not overpowering, just sweetly subtle with maple and spices. Perfect with a cup of afternoon tea. This recipe comes from the Maple Syrup Cookbook by Ken Haedrich.
I love this combination. The sweetness of the oranges mixes so well with the carrots. This dish adds a colorful addition to any dinner. Must do ahead of time due to overnight refrigeration. From the cookbook Applehood & Motherpie from the Jr League of Rochester. Prep time includes cooking the carrots, but not refrigeration time.
This is a moist and delicious cake, and very easy to make. Our church used to have an international dinner every January, and I took this one year. It was a big hit! I've made it several times since. Recipe is from The Best of Mennonite Fellowship Meals.
I saw Sandra Lee make this on the Food Network and thought it looked lovely. I made it this morning to go with our coffee, and it is delicious! The almond and raspberry flavors are fantastic together! This is easy, attractive and very tasty. You don't have to wait for Christmas to enjoy it!
This is a quick and easy dinner, very popular at our house. Sometimes I put it over rice, sometimes over egg noodles, sometimes over biscuits. You can change it by varying the vegetables you use, like turnips or green beans. And the neat thing is you can use whatever you have in the house at the time! Cook time includes time for chicken to parboil and vegetables to cook.
I found this recipe online from the Snowvillage Inn in Snowville, NH. I haven't tried it yet, so prep time is estimated. I also think I will cut down on the curry powder, as 1 1/2 Tbsp seems like a lot.