baking Archives - Page 2 of 2

We can’t wait for rhubarb!

First We Eat: Here’s a pie recipe to use up the last of the  frozen or the first of this season’s rhubarb

By dee Hobsbawn-Smith April 20, 2018

Dave and I celebrated a significant anniversary recently. We’d met in Banff, at a writing retreat. During that two-week span, he’d flirted shamelessly, held my chair, chatted me up, sat with me at meals, taken me swimming and to dinner, everything but serenaded me. For that, we waited 10 years, and then it was an […] Read more

All loaves were made with the same dough, but shaped differently.  Left to right: Cross-grained, machine-shaped and hand-shaped.

Columns

Reporter’s Notebook: From combine to customer

A trip to the Cigi course on export grains is teaching Lisa Guenther the fine details

By Lisa Guenther April 5, 2018

I’m writing this column after my second day at the Combine to Customer tour, the crash course in the wheat supply chain organized by the Canadian International Grains Institute (Cigi) in Winnipeg. It’s one of those info-rich events where I have more material than I know what I can do with so watch for more […] Read more

Farm Life, FarmLife

The scoop on making cookies

First We Eat: What kind of fat is best? What kind of sweetener? Does it really matter?

By dee Hobsbawn-Smith March 23, 2018

I started baking at six, the same age I first climbed onto a horse. I was too short to mount a tall gelding unaided, and in the kitchen, I didn’t realize that what I wanted to make first — cookies — were among the most challenging of any sweet. But at my first gymkhana, when […] Read more

Crops, Reuters, Spring Wheat

Smucker seen considering sale for Robin Hood, other baking brands

By Reuters, GFM Network News March 8, 2018

Reuters — J.M. Smucker is considering a sale of its baking brands, including Pillsbury and Robin Hood, Bloomberg reported on Thursday, citing people familiar with the matter. The unit could fetch as much as US$700 million (C$902.4 million), Bloomberg reported, citing one of the sources. A final decision to pursue a sale has not been […] Read more

Farm Life, FarmLife

Grandma’s prize-winning flapper pie

Prairie Palate: Flapper Pie recipe

By Amy Jo Ehman October 7, 2016

[Updated May 9, 2017] I’ve been going through a box of my grandma’s souvenirs and so I can tell you that, in 1957, she won first prize for her flapper pie at the Saskatoon fair. She also won red ribbons for her saskatoon pie, cherry pie with lattice crust, toffee, chocolate cake (layer), four fruit […] Read more

Farm Life, FarmLife

Fondest food memories

Prairie Palate: So many good memories of my mom involved food

By Amy Jo Ehman June 3, 2016

I lost my mom this spring. She had Alzheimer’s disease so, in a way, we had lost a great part of her already. It was incredibly sad. I was assigned the task of writing her obituary for the local newspapers. As I scanned the fondest memories of my mom, it seemed so many of them […] Read more

We find the taste of dehydrated tomatoes batter than canned ones.

Farm Life, FarmLife

Storing food for the winter — here’s what works for us

Our preferred methods are dehydrating the tomatoes and freezing the spaghetti squash

By Debbie Chikousky November 6, 2015

This past summer was definitely busy. We had the pleasure of hosting a seven-year-old and a nine-year-old boy from Alberta, and they helped watch our year-old grandson while his mom ran the post office. As I don’t like to use the water canner with young children underfoot, I used our dehydrator for the tomatoes. Really […] Read more

FarmLife

Long legacy of lentils in cooking

Prairie Palate: A favourite food of ancient Greece finds new flavours in Canada

By Amy Jo Ehman April 17, 2015

There’s an old adage in Greece about not adding “myrrh to the lentil soup” because myrrh is too fancy for a humble bowl of lentils. A culinary overkill. Ancient Greeks preferred more simple flavourings such as vinegar and sumac (which grew wild) or olive oil and salt. They boiled the lentils until they were soft […] Read more

GFM Network News

U.S. livestock: Cattle futures mixed

Most of Manitoba harvest wraps up for 2025

U.S. grains: Soybean, corn futures hit one-month highs as crude oil soars

Tag Archives baking

We can’t wait for rhubarb!

Reporter’s Notebook: From combine to customer

The scoop on making cookies

Smucker seen considering sale for Robin Hood, other baking brands

Grandma’s prize-winning flapper pie

Fondest food memories

Storing food for the winter — here’s what works for us

Long legacy of lentils in cooking

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AGCanadaTV: In case you missed it; your national ag news recap for Sept. 5, 2025

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