Our Favourite Recipes

We often get asked by our guests for some of our favourite recipes using local ingredients. Here are a few of our favourites.

Glen’s Rhubarb & Apple Muffins

Ingredients:

FOR THE MUFFINS

1 1/2 cups brown sugar
2/3 cup vegetable oil
2 eggs, beaten
2 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup chopped rhubarb (about 1/" - 1" pieces)
1 cup chopped apples
1 cup buttermilk (or 1 cup milk including 1 tsp. vinegar)

FOR THE TOPPING

1/4 chopped nuts (pecans, walnuts, or your choice)
1/2 tsp. ground cinnamon
1/4 cup brown sugar

Directions:

FOR THE TOPPING

In a small bowl, combine the 1/4 cup brown sugar, cinnamon and nuts, and set aside

FOR THE MUFFINS

In a large bowl, combine the brown sugar, oil, beaten egg, and vanilla on "low" speed with an electric hand mixer.

Add the flour, baking soda and salt alternately with the buttermilk, mixing on "low" speed, just until combined.

Using a wooden spatula fold in the chopped apples and rhubarb.

Spoon batter into greased or paper lined muffin baking trays.  ( I  grease)

Sprinkle the tops of the muffins with the topping mixture,


Bake muffins at 325° F for about 20 - 25 minutes, or until golden.

Makes about 18 medium-large size YUMMY muffins.

Enjoy!

Best Butter Tarts

We use local Maple Syrup in our tarts. There are many producers in the County, but our favourite is the one from Kinsip, our local distillery. They produce a maple syrup that has been in aged in an empty whiskey barrel producing a robust, smoky flavour. The other unique aspect of this recipe is that we use pecans in the pastry batter, Try this sweet recipe out, you won’t be disappointed.

FILLING

1½ cups brown sugar

1 cup maple syrup (you can use Kinsip Maple syrup)

²/³ cup salted butter

½ tsp salt

2 tbsp white vinegar

¼ cup whisky 

2 large eggs

½ to 1 cup raisins (optional)

½ to 1 cup chopped pecans (optional)

PASTRY

½ cup plus 2 tbsp lard

½ cup plus 2 tbsp butter

½ cup pecan pieces

2½ cups all purpose flour, divided

2 tbsp sugar

¾ tsp salt

6 tbsp cold water

METHOD

To make the filling, in a saucepan bring brown sugar, maple syrup, butter and salt to a rolling boil. Remove from heat and stir in vinegar and whisky. Let cool for 15 minutes.

In a heatproof bowl, beat the eggs. Slowly whisk in the sugar mixture and cool completely.

To make the pastry, cut lard and butter into pea-sized cubes, then refrigerate for about 30 minutes, until cold.

In a food processor, blitz pecan pieces to fine crumbs. Mix with a third of the flour and set aside. Add remaining flour, sugar and salt to the food processor and blitz to combine. Add lard and butter, then pulse 20 to 30 times until thoroughly combined with flour and starting to clump together. Sprinkle with the flour and pecan mix. Pulse 3 to 5 times to combine.

Turn the mixture into a large bowl and sprinkle with water. Using a rubber spatula, kitchen spoon or your hands, fold the dough onto itself until its shaggy and holds together. Divide in two, wrap and refrigerate for 30 minutes or overnight. When ready to use, roll dough to ¼-inch thickness on a lightly floured surface, cut into 4-inch circles and place into muffin tins making sure to patch any holes. Refrigerate for 45 minutes to allow dough to rest.

Preheat oven 375.

If using the pecans and raisins, divide them between the cold tart shells. Fill no more than three-quarters full with the sugar and egg mixture. Bake in the middle of the oven until filling has risen and is bubbling and pastry has browned around the edges, 17 to 25 min. Remove from oven and cool for 5 minutes. Loosen any tarts that may have overflowed. Cool until firm before unmolding. Serve within 24 hours at room temperature or freeze for up to 1 month.

Servings: 20-24