Recipes from Canadian cuisine

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Dish Name	Comments
All Canadian Coffee Submitted by Chef
Bannock (scone) Submitted by Chef
Cape Breton Oatcakes Submitted by Chef	Anne's note: I prefer the savory version as it is closer to the original Scottish version; my grandmother in Nova Scotia uses 'pinhead' oatmeal, a fine grind of oatmeal sold in the Maritimes, "Ogilivy's" is the most popular brand there. Processing the oats in a food processor for a few seconds should help. "If desired process the oats in a food processor for 10 seconds to get a finer texture...The original recipe for oatcakes likely arrived with Scottish settlers in Nova Scotia. Fine oatmeal ground in the pioneer's gristmills, a little fat worked with fingertips, and perhaps a touch of sugar, made a crispy baked "cake" to eat with cheese or jam. Over the years, Cape Bretoners (and eventually all cooks across Canada) used rolled oats and more sugar to make a cookie-like oatcake. The Glenghorm Resort in Angonish, Nova Scotia, prints a recipe for these regional favorites on its postcards. Trilibys, a British version, richer and filled with a cooked date mixture, lead to the Date Sandwich Cookies so popular in Canada over the years."
Crab Custard With Lemon Butter Sauce Submitted by Chef
Flapper Pie Submitted by Chef	"In eastern Canada, this recipe was called Graham Wafer Cream Pie, but westerners knew it as Flapper Pie. ... Cream pies like butterscotch, banana, cream and coconut cream were favorites of this decade and restaurants (called cafes in the West and usually run by Chinese cook/owners) always had cream pies on their menus.
French Canadian Pea Soup Submitted by Chef
Mock Duck Submitted by Chef
Mulled Cider Submitted by Chef
Potato Scones Submitted by Chef
Quebec Apple Dumplings Submitted by Chef
Quebec Tourtiere Submitted by Chef
Tetes de Violon a l'Ail (Garlic-flavoured Fiddleheads) Submitted by Chef

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