Paqa’s Scottish Scones: #211 of 1000 Sustainable Food Experiments

My mom used to make these for breakfast on weekends, but you could whip a batch up for a British tea time too. They’re delicate little scones that you break in half and load up with berries and whipped cream. Definitely best eaten when they’re warm. Each bite is like a dream. This is partContinue reading “Paqa’s Scottish Scones: #211 of 1000 Sustainable Food Experiments”

Canadian Hodgepodge Stew: #210 of 1000 Sustainable Food Experiments

Hodgepodge is a bit like taking whatever vegetables you have left from your garden and tossing them into a big, nourishing stew. I learned about it from the East Coast of Canada, but no doubt there are similar recipes wherever people grow food. It’s very rewarding to turn leftover things into delicious things! This isContinue reading “Canadian Hodgepodge Stew: #210 of 1000 Sustainable Food Experiments”

Best Fluffy Toronto Twister Bagels: #205 of 1000 Sustainable Food Experiments

We’ve tried a number of bagel and soft pretzel recipes now, and this one is by far the best! The flavor that comes through with the overnight rising is unbelievable, and boiling them in honey water instead of baking soda makes it taste legit – just like a bakery in Toronto I used to goContinue reading “Best Fluffy Toronto Twister Bagels: #205 of 1000 Sustainable Food Experiments”

Easter Paska Buns with Apricot Glaze: #161 of 1000 Sustainable Food Experiments

In Mennonite communities, a special Easter treat is a sweet iced bread from Oma’s oven. One of our readers Marilyn submitted this recipe for us to experiment with: “A special Easter bread at our house. Have fun trying it out!” It came out as a sumptuous cross between a brioche and a donut. We enjoyedContinue reading “Easter Paska Buns with Apricot Glaze: #161 of 1000 Sustainable Food Experiments”

Mom’s Branberry Muffins: #146 of 1000 Sustainable Food Experiments

Crunchy on top, soft and warm inside, packed with fruit and fiber and goodness, these just might be the best muffins to start your day. We use frozen blueberries and raisins, so they can be made any time of year. A big hit with the whole family! This is part of our 1,000 Food Experiments to createContinue reading “Mom’s Branberry Muffins: #146 of 1000 Sustainable Food Experiments”

Blueberry Buns from a Toronto Jewish Bakery: #143 of 1000 Sustainable Food Experiments

Every time I visit my parents in Toronto, it’s a must to stop by their local Jewish bakery and pick up some fresh blueberry buns. They’re packed with a thick blueberry sauce and not ridiculously sweet. We decided to try making them at home, with good results! This is part of our 1,000 Food Experiments to createContinue reading “Blueberry Buns from a Toronto Jewish Bakery: #143 of 1000 Sustainable Food Experiments”

Dark Chocolate Almond Bark: #132 of 1000 Sustainable Food Experiments

Chocolate bark is a winter holiday treat in our family, but we figured why not make it all year round? It’s a wonderful mid-morning pick-me-up. We mixed two kinds of dark chocolate here, and we left the almonds raw to preserve some nutrients, but you could roast them if you prefer a toastier flavor.  ThisContinue reading “Dark Chocolate Almond Bark: #132 of 1000 Sustainable Food Experiments”

Banana Raisin Ring Cake: #130 of 1000 Sustainable Food Experiments

My mom used to make this cake for us with leftover bananas when we were kids. The hint of cinnamon and raisins add a little surprise, and it makes a fantastic school or afterschool snack for kids. Hope you enjoy it! This is part of our 1,000 Food Experiments to create sustainable meals for our family andContinue reading “Banana Raisin Ring Cake: #130 of 1000 Sustainable Food Experiments”

Banana Wheat Pancakes: #128 of 1000 Sustainable Food Experiments

For a healthier version of our usual fluffy pancakes, we tried this experiment. Blended up bananas and wheat germ make for a comforting flavor. You can top them with our homemade blueberry sauce, maple syrup, peanut butter, or get creative! This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours. IngredientsContinue reading “Banana Wheat Pancakes: #128 of 1000 Sustainable Food Experiments”

Grandma’s Old Faithfuls (Oatmeal Raisin Cookies): #123 of 1000 Sustainable Food Experiments

Whenever my British Grandma went to a potluck, party, or family gathering, she would have these cookies in hand. She nicknamed them “old faithfuls” because they’re so easy to make and everyone likes them. Our girls Megan and Sara made these this past weekend. Hope you enjoy them too! This is part of our 1,000 FoodContinue reading “Grandma’s Old Faithfuls (Oatmeal Raisin Cookies): #123 of 1000 Sustainable Food Experiments”