Wile's Lake

Wile's Lake

Friday, 10 May 2013 12:39

Autumn Cheesecake

This recipe is a version of one Curene Uhlman, one of our Market Gang, gave us.  

reprinted from chatelaine-September 2006

Friday, 10 May 2013 12:37

Tangy Lemon Cream

This sauce is delicious on strawberries, raspberries and high bush blueberries, peaches--in combination and alone.  

Friday, 10 May 2013 12:36

Strawberry Squares

A taste of Summer!

Friday, 10 May 2013 12:35

Rhubarb Crisp


  • 2 pounds (8 cups) cubed fresh rhubarb
  • 1 cup sugar
  • 1/4 cup water
  • 1/2 tsp ground cinnamon


  • 1/2 cup old-fashioned rolled oats                  
  • 1/4 tsp nutmeg
  • 1/3 cup four                                                  
  • pinch of baking powder
  • 2 tbsp light brown sugar                                
  • pinch of salt
  • 2 tbsp chopped walnuts                                
  • 3 tbsp chilled unsalted butter, cubed
  • 1 tsp ground cinnamon

Preheat oven to 350 degrees F

To prepare the filling, in a shallow, non-reactive saucepan, combine the rhubarb, sugar, water and cinnamon and cook over medium heat for about 15 minutes, stirring occasionally, until the mixture is thickened and the rhubarb is softened.  Set aside to cool slightly.

To prepare the topping, combine the oats, flour, sugar, walnuts, cinnamon, nutmeg, baking powder, salt and butter in the bowl of a food processor or mixer until crumbly.

Spoon the rhubarb into a shallow 2 quart casserole and sprinkle the oat mixture evenly over the fruit.  Bake for 35-40 minutes or until the topping is browned and the fruit is bubbling hot. Serve warm.  Serves 6.  We like a dollop of whipped cream or vanilla ice cream on top .

Friday, 10 May 2013 12:34

Blueberry "Grunt"

  • 1 quart blueberries (wild are best)
  • 1/2 cup sugar or more
  • 1/2 cup water
  • Boil berries, water and sugar in a pan until there is plenty of juice.
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 tbsp butter


Sift  dry ingredients together.  Cut in 1 tbsp butter until mixture is crumbly then add enough milk to make a soft dough (like biscuit dough).  Drop by tbsp over berries, cover tightly and cook for 15 minutes.  DO NOT lift the lid until time is up.  After 15 minutes are up immediately lift the lid, cool, and serve. 

We had a request for a Grunt recipe and here it is. This is an old recipe passed down from generations and enjoyed by many family members.  Hope you enjoy it--we know you'll eat till you "Grunt".

Friday, 10 May 2013 12:33

Blueberry Flan

  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1 1/2 tsp baking powder
  • 1 egg
  • 1/2 tsp almond extract
  • 5 cups fresh or frozen blueberries
  • 2 tbsp orange liqueur
  • 4 tsp minute tapioca
  • 1 tsp grated lemon rind
  • 2 cups sour cream
  • 2 egg yolks
  • 1/2 cup sugar
  • 1/2 tsp almond extract

Combine first 6 ingredients and mix well.  Pat on bottom and halfway up sides of buttered 10 1/2 inch    springform pan.  Mix together blueberries, liqueur, minute tapioca and lemon rind.  Spoon into crust. Combine  last 4 ingredients and mix well.  Spoon evenly over blueberries in crust.  Bake in 350 oven for 1- 1 1/4 hours.  Cool and serve with whipped cream.

Friday, 10 May 2013 12:32

Strawberry Lovers Pie

  • 1 baked pie shell
  • 3 squares semi-sweet chocolate
  • 1 tbsp butter
  • 2 packages ( 250 gm each) cream cheese, softened
  • 1/2 cup sour cream
  • 3 tbsp sugar
  • 1/2 tsp vanilla
  • 3 or 4 cups fresh strawberries, hulled
  • 1/3 cup strawberry jam


Melt 2 squares chocolate with butter over low heat, stirring constantly.  Brush over bottom and sides of baked pastry shell.  Chill.  In a mixing bowl, beat cream cheese, sour cream, sugar,  and vanilla until smooth.  Spread over chocolate layer.  Cover and chill for 2 hours.  Arrange strawberries, tip ends up, atop the filling.  Brush melted jam over strawberries.  Melt the remaining square of chocolate and drizzle over all.  Yields 6 - 8 servings.  Very rich & delicious.

Friday, 10 May 2013 12:31

Pear Pie - Winner!

Sandra Sabourin from the LaHave Bakery was the overall winner in the recent Mahone Bay Scarecrow Festival Pie Contest.  She was in the Market last week buying pears to use in her winning pear pie recipe.  She had lots of orders for the pie after her name appeared in the Chronicle Herald and she made a cameo appearance on BT – Breakfast Television.  She was very generous talking to Elspeth about her recipe and what was part of her winning combination, exact measurements were not provided!  She was inspired to make her own version of the pie over the weekend. It was served to friends on Sunday night and was a big hit!  This recipe features Clapp Pears, although we often think Bartlett Pears are better for cooking.


Pear Pie – An adapted version of Sandra Sabourin’s Recipe



  • 10-12 Clapp Pears peeled and sliced
  • 1/3 cup white sugar
  • 4 tbsp. flour
  • ½ tsp. freshly grated ginger
  • ½ tsp. freshly grated lemon
  • juice from half a lemon
  • pinch of salt

Gently mix the ingredients by hand to coat the pears with all the ingredients.  Pour into a 9” pie pan, lined with unbaked pie crust. 


The topping does not contain Sandra’s secret ingredient.  The nuts are part of the adaptation but work very well.


Struesel Topping:

  • ½ cup flour
  • ½ cup large flake oatmeal (not the quick cooking type)
  • 1/3 cup white sugar
  • ¼ tsp. freshly grated lemon
  • ½ cup butter
  • Generous ½ cup of walnuts lightly chopped


Cut the butter into the other ingredients and then mix in the walnuts.  Sprinkle over the pears.  Bake for 15 minutes at 450 degrees and 40 minutes at 350 degrees.


It is amazing what a brief encounter at the cash register can prompt!!!

Friday, 10 May 2013 12:29

Pumpkin Pie

Use a 10” tart pan with removable bottom.
Pie Filling
  • 2 cups pumpkin puree (use Sugar Pie Pumpkin, not pumpkin pie filling
  • 3 eggs
  • 1/3 cup sugar
  • ¼ cup brown sugar
  • 2 tbsp molasses
  • 1 tbsp flour
  • 1 tsp ginger
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp salt
  • ½ cup whipping cream
  • 1 tsp vanilla
Whisk the eggs into the pumpkin, add sugar, molasses, flour, spices and salt.  Fold in the cream and vanilla.  Pour into an unbaked 10” pie shell.
  • ½ cup whole wheat flour
  • ¼ cup sugar
  • 1/3 cup brown sugar
  • ½ tsp cinnamon
  • ½ cup butter
  • ¾ cup toasted pecan pieces
  • ¼ cup chopped crystallized ginger
Scatter the streusel topping over the pumpkin.  Bake until the top is evenly cooked and no longer looks wet, about 50-60 minutes.
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