Carrot Marmalade

A completed batch of carrot marmalade along with some plum jam sit cooling and setting in my "outdoor kitchen" (AKA the barbecue!)

This carrot marmalade makes a great alternative to traditional marmalade, gives you a little bit more veggie in your diet, and is a creative way to use local produce.

Ingredients:

• 1 lb (500 g) Ontario Carrots (about 6), peeled
• 2 oranges, seeded and quartered
• 1 lemon, seeded and quartered
• 3 cups (750 mL) granulated sugar
• 2 cups (500 mL) orange juice

Directions:

1. Finely dice, shred or julienne carrots using a food processor, grater or knife; transfer to bowl.
2. Chop oranges and lemon in a food processor,; add to carrots.
3. Stir in sugar and orange juice; cover and refrigerate overnight.
4. Transfer to heavy saucepan; cook over medium-low heat, uncovered, until thickened and carrots and peel are tender, 40 to 45 minutes.
5. Spoon into sterilized canning jars; store in refrigerator for up to one month, or process in boiling water bath 5 minutes for longer storage.

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Cinnamon Muffins

Ingredients:

• 2 medium eggs
• 3 cups of flour
• 1 cup of milk
• 1 cup of sugar
• 5 tablespoons of butter, softened plus 1/3 cup of butter, melted
• 5 tablespoons of shortening
• 3 teaspoons of baking powder
• 1 teaspoon of salt
• 1/2 teaspoon of nutmeg
• 1 teaspoon of cinnamon
• Separately: 1/4 cup of sugar blended with 1 tablespoon of cinnamon

Directions:

1. Grease a muffin pan or fill each cup with a paper liner.
2. Cream together the 5 tablespoons of butter, the shortening and the sugar. Beat in the eggs, salt, nutmeg, cinnamon and baking powder. Stir in the flour and milk alternately until mixture is just combined.
3. Fill muffin cups to the top (batter will be very thick and sticky).
4. Bake at 350F oven for about twenty minutes, then allow to cool for a few minutes.
5. When cool enough to handle, either dip each muffin in the melted butter of use a pastry brush to apply butter to the top of each muffin.
6. If dipped, roll each muffin in the cinnamon sugar blend - if a pastry brush is used then sprinkle cinnamon sugar over entire tray of muffins.
7. Serve with tea and home made jam... yummy!

Crock Pot Italian Meatloaf

This meatloaf recipe comes from the Canadian Living Slow Cooker Collection, and is one of the moistest meatloafs around. The trick is moistening the bread crumbs with milk, which add liquid to the meat loaf and keeps it juicy throughout the long cooking process.

INGREDIENTS:

• 1 3/4 cups fresh bread crumbs
• 1/2 cup milk
• 4 tsp extra-virgin olive oil
• 1 1/2 cups chopped onions
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 2 eggs
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 1/2 cup chopped fresh parsley
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 lb. ground veal or beef
• 1 lb. ground pork

Topping

• 3/4 cup shredded provolone cheese
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped oil-packed sun-dried tomatoes

DIRECTIONS:

1. Line bottom and side of slow cooker with heavy-duty or double thickness foil; set aside. In bowl, stir bread crumbs with milk; let stand for 10 minutes.
2. Meanwhile, in skillet, heat oil over medium heat; fry onions, garlic and oregano, stirring occasionally, until golden, about 6 minutes.
3. In large bowl, whisk eggs. Add sun-dried tomatoes, parsley, Parmesan cheese, salt, pepper, bread crumb mixture and onion mixture. Combine with wooden spoon. Mix in veal and pork, using hands if necessary. Place in centre of prepared slow cooker; shape into loaf.
4. Cover; cook on low until thermometer registers 170°F (75°C), 6 to 8 hours.

Topping

1. Sprinkle loaf with cheese; sprinkle parsley and sun-dried tomatoes down centre. Cover; cook on high until cheese is melted, 5 minutes. Using foil as handles, life out of slow cooker. Let stand on cutting board for 5 minutes, letting fat drain off onto foil. Transfer to cutting board and slice.