The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. —Alma Mosher, Mohannes, New Brunswick
Meet the Cook: Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and - as with most of my favorite recipes - she passed this on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts.
When I entered Scottish Shortbread at our local fair, it won a red ribbon.
As long as we have been married - and that's 54 years - my husband and I have lived on a farm. We are retired, and we have five grown children.
-Rose Mabee, Selkirk, Manitoba
Although I make this fudgy peanut butter pie regularly for luncheons at our church, I've yet to eat a full piece. Usually, there's nothing left but crumbs! With a premade chocolate crust, it's simple to prepare. It travels well, too.
A cousin gave me this carrot cake recipe. It's a wonderful potluck pleaser with its "surprise" cream cheese center. My husband and our two young children love it, too! —Lisa Bowen, Little Britian, Ontario
When I mentioned the recipe contest to my husband, he immediately suggested I enter this extra special cake. Packed with ripe bananas and white chocolate in the batter, it tastes wonderful even without the frosting.
On the outside, these look like traditional brownies. When people bite in, though, are they surprised! It's almost like eating a rich filled chocolate candy.
My husband and I are both teachers. We have two children, 7 and 3.
This recipe's been in our family for years, but these cupcakes still go quick each time I make them. So I always double or triple the ingredients!
You'll likely see what I mean if you make them at your place—I can't remember anyone who's tried them for the first time not asking for seconds.