Cheddar And Caramelized Onion Scones

Makes 2 dozen large scones.

Recipe from Foodland Ontario

  • 2 cups chopped Ontario onions
  • 2 tablespoons vegetable oil
  • 1 tablespoon each: balsamic vinegar and dark brown sugar
  • Pinch each: salt and pepper
  • 4 cups all-purpose flour
  • ¼ cup baking powder
  • ½ teaspoon salt
  • 1 cup cold butter, cubed
  • 2 cups shredded extra old Ontario Cheddar cheese (preferably 2 years old or older)
  • 1 1/3 cups light sour cream
  • 3 Ontario eggs


  • 2 tablespoons milk or cream

1. In large skillet, cook onions with oil over medium-low heat, stirring often, until onions are soft and light brown, 15 to 20 minutes. Stir in vinegar, brown sugar, salt and pepper; cook for 10 minutes. Remove from heat; cool completely. (Can be made a day ahead and refrigerated.)

2. In large bowl, combine flour, baking powder and salt. Cut in butter with pastry cutter, until crumbly. Transfer to large bowl; stir in cheese.

3. In small bowl, combine sour cream and eggs; stir in cooled onions. Add to flour mixture; stir until dough is smooth and soft.

4. Turn dough out onto lightly floured board; knead 8 times. Roll out dough until ¾-inch thick; cut into 2 1/2 –inch rounds or squares.(Cut into 1 ½-inch circles or squares for appetizers.) Brush tops with milk.

5. Bake on parchment paper-lined or lightly floured baking sheet (leave 1 inch between) in preheated 400 degree F oven for 12 to 15 minutes or until puffed and brown. Serve warm. These freeze well.


Roasted Garlic Soup Shooters        

6 first course servings; 24 shooters (approx)

Recipe from Foodland Ontario

  • 4 heads of Ontario garlic
  • Olive oil; salt and pepper
  • 1 tablespoon butter
  • 4 Ontario leeks, cleaned, chopped
  • 1 Ontario onion, chopped
  • ¼ cup all-purpose flour (2 tablespoons potato flour for gluten-free)
  • 5 cups chicken broth
  • ½ cup vermouth (or more chicken broth)
  • ¼ teaspoon each: dried marjoram and thyme
  • 1 cup light cream or milk


  • 4 ounces crumbled blue cheese mixed with 2 tablespoons each: snipped chives and chopped parsley OR 4 slices bacon, cooked and crumbled

1. Remove loose layers from garlic; cut ¼-inch slice across top of each head to expose cloves. Place on large piece of foil; drizzle with olive oil and sprinkle with salt and pepper. Wrap completely in foil and roast in preheated 350 degree F oven for 45 minutes. Cool slightly. Holding garlic at root end, squeeze out pulp into a small bowl.

2. In large saucepan over medium heat, melt butter with 1 tablespoon olive oil. Add garlic, leeks and onions; cook for 8 minutes, stirring occasionally. Reduce heat to low. Stir in flour; cook for 10 minutes, stirring occasionally.

3, Remove pan from heat; gradually stir in broth, vermouth, marjoram and thyme. Bring to boil over high heat, stirring often. Reduce heat; simmer, partially covered for 30 minutes. Cool slightly. Puree in batches. Can be made to this point a day ahead.

4. Return soup to saucepan; stir in cream and salt and pepper to taste. Reheat gently but do not boil.

5. Top each serving with garnish of choice. Serve hot.


Apple Cake With Pecans And Apple Butter Glaze

Serves 10.

Recipe from Foodland Ontario

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon each: baking soda, salt and ground nutmeg
  • 2 Ontario eggs, lightly beaten
  • ½ cup brown sugar
  • ½ cup Ontario apple butter (purchased or for recipe, see our show from October 22, 2013)
  • ¼ cup each: vegetable oil and plain low-fat yogurt
  • 2 Ontario apples, peeled and diced (about 2 cups diced)


  • ¾ cup Apple Butter, approximately (second amount)
  • 2 tablespoons chopped toasted pecans (optional)

1. Line a 9-inch cake pan with circle of parchment paper. Brush sides of pan with vegetable oil.

2. In large bowl, combine flour, baking powder, baking soda, salt and nutmeg.

3. In small bowl, beat together eggs, brown sugar, ½ cup apple butter, oil and yogurt; stir in chopped apple. Stir into dry mixture until moistened.

4. Spread batter in prepared pan. Bake in preheated 350 degree F oven for 30 to 35 minutes or until cake tester comes out clean. Let cool in pan on wire rack for 10 minutes. Run thin spatula around edge of cake. Invert cake onto wire rack to cool completely. Invert cake onto serving plate.

5. Glaze: Spread apple butter evenly over cake. sprinkle with pecans if using.


Butter Tart Squares

Makes 25 squares


  • 3/4 cup flour
  • 1/3 cup cold butter
  • 3 tablespoons packed brown sugar


  • 1 cup packed brown sugar
  • 3 tablespoons flour
  • 3 tablespoons soft butter
  • 1 cup raisins, chopped nuts or chocolate chips*
  • 2 eggs

1. Base: Stir flour and brown sugar together. Cut in butter using pastry blender or fingertips (or pulse in food processor) until crumbly. Press firmly into buttered 8-inch square baking pan. Bake in preheated 350 degree F oven for 10 minutes.

2. Filling: Cream brown sugar and butter together until smooth. Stir in eggs and flour until smooth. Stir in toppings of choice (one item or a combination of 2 or 3)

3. Spread mixture evenly over base. Bake for 25 to 30 minutes more, or until golden brown and almost set in the centre. Cool completely before cutting into 25 small squares. Store in a cool place or freeze.

* Other options: dried cranberries, mixed candied fruit, chopped candied pineapple or cherries