Did you know that you can bbq the "that pie place" pot pies on the bbq? It's super easy and because you don't have to use the oven, it won't heat up your house!

Simply place the pot pie on a baking sheet. Turn one bbq burner to medium heat; place baking sheet on the side of the bbq above the unlit burner; close the cover and bake until the pastry is golden and the filling is hot! (about 45 min - 1 hr).

Buy one "village kitchen" stock or "village kitchen" gravy and get one for free! (Month of July only.)

lemon buttermilk poundcake

This delicious, light poundcake is perfect with a cup of coffee (for breakfast!) or try serving with whipped cream and fresh berries for dessert.

yields: one 8" by 5" loaf

ingredients for cake

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, slightly softened
• 1 cup sugar
• 2 large eggs, at room temperature
• 1/2 cup buttermilk
• zest of one lemon, finely chopped or grated

ingredients for syrup

• juice of one lemon
• 3-4 tablespoons of confectioners sugar

method

1. Preheat the oven to 325°F. Spray a loaf pan that’s about 8x5x3 inches with a nonstick coating.
2. Whisk together the flour, baking powder, and salt until well blended. With an electric mixer (I use the paddle attachment on my stand mixer), beat the butter until it’s very pale and little tails have formed. Sprinkle in the sugar and beat well until slightly fluffy. Scrape the sides of the bowl well.
3. Add the eggs one at a time, beating until blended before adding the next. With the mixer on low, add about one-third of the flour and mix until almost combined; then add half the buttermilk and mix until just combined. Repeat with another third of flour, and then the last half of the buttermilk, ending with the last third of the flour. Just before all the flour is incorporated, switch from the mixer to a stiff rubber spatula, add the lemon zest, and slowly stir to blend in the flour and zest, taking care to scrape the bowl’s bottom and sides.
4. Scrape the batter into the prepared pan and bake until the cake is golden brown and a toothpick comes out with just a few crumbs clinging to it when inserted in the center, 45 to 50 min.
5. Let the cake cool for about 10 min.; as it’s cooling, stir together the lemon juice and confectioners’ sugar. Carefully invert the loaf pan, tap it to release the cake, and then brush the syrup on the cake while it’s still warm. Cool completely on a rack before serving.

source: Fine Cooking Magazine

I am so excited to announce that we are selling a new line of DELICIOUS gluten-free baking.

Over the past several years, I've had numerous requests to expand our offering of gluten-free products. We make a handful of gluten-free items in our kitchen (our cheese tortes, coq-au-vin, cashew chicken curry, beef chili and most of our soups) but we haven't been able to offer any gluten-free desserts or baking.

Many gluten-free products are dry or have an off flavour or aftertaste... I'm thrilled to finally be able to offer a gluten-free baking product line that anyone would enjoy - celiac or not.

Choose from the following gluten-free items:

• white rice flour bread
• cinnamon raisin bread
• pumpernickel caraway bread
• carrot raisin muffins
• lemon cranberry muffins
• blueberry muffins
• chocolate fudge cupcakes
• raspberry lemon cupcakes
• pina colada cupcakes
• chocolate brownies (coming soon)

Did you know that strawberries are a member of the rose family? They have the most vitamin C of the berry family and also provide some potassium and iron (source: www.epicurious.com)

Try using strawberries in savoury dishes as well as sweet. For instance, last night, I topped a wedge of brie with strawberry jam and fresh sliced strawberries and baked it in the oven. I served it warm with raincoast crisp crackers - delish!

If you don't have buttermilk to make the cake recipe at left (lemon buttermilk poundcake), you can sour your own milk by adding one tablespoon of lemon juice or white vinegar to one cup of skim, 1% or 2% milk, then let stand for 10-15 minutes.

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