Bake Bread according to instructions. Cool slightly and slice.
Place bread slices in frying pan. Place a piece of brie on the bread and top with the Crabapple and Fir brie topper. Cook on medium heat until the brie melts. Serve with more toppings (like red onion!)
1bottleSnowdon House Crabapple, Cranberry & Fir Brie Topper
Preheat oven to 350F
Prepare Snowdon house Cranberry and Ginger Cider Bread mix according to instructions. Remove from pan and let cool.
Grease a 9 x 13 cake pan. Cut cranberry bread into pieces about two inches in diameter. They don't have to be even. Fill the pan.
Beat eggs, milk, sugar and vanilla. Pour over top of the bread.
Melt butter for nut topping add the brown sugar and pecans. Stir and spread over the bread pudding. Place 1/2 bottle of the Snowdon House Crabapple, Cranberry, Fir Brie Topper in a saucepan and add the brandy. Heat until it melts and stir. Place on top of the pudding and bake for 25 minutes until done. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan.
Lavender & Lemon Dessert Waffles and Lavender & Rose Sorbet
1PackageLavender & Lemon Cider Bread Mix
Lavender & Rose Sorbet
1BottleSnowdon House Lemon Verbena Infused Vinegar
Place Lavender & Lemon Cider Bread Mix in a bowl, add 600 mL of cider or soda water and stir until mixed. Heat waffle iron, grease if necessary. Scoop suggested quantity in waffles maker according to the manufacturer's instructions. Waffles should be light brown and crispy. Cook until done, making 6 - 8 waffles. Let cool.
Lavender & Rose Sorbet
Blend lemon verbena vinegar, lemon juice and sugar in blender.
Mix and freeze in ice cream maker for approx 40 minutes.
Place sorbet on top of waffles and decorate with rose petals for a lovely, refreshing dessert.
Enjoy a delicious, fruit-filled dessert with very little mess. The fresh fruit can be changed as plants ripen and are harvested, making this a fabulous dessert that changes with the seasons!
Cranberry & Ginger Dessert Pizza with Lemon Verbena Infused Vinegar and Fresh Fruit
1 Package Snowdon House Cranberry & Ginger Cider Bread Mix
1/2 Bottle Snowdon House Lemon Verbena Infused Vinegar
1 Can Your Favourite Cider or Ginger Ale
1/2 Cup Cream Cheese
1 tbsp Icing Sugar
1 tsp Vanilla Extract
1 1/2 Cups Fresh Fruit (I would suggest a mango, raspberries, blueberries or strawberries.)
Mix the Cranberry & Ginger Cider Bread mix with a can of cider in a bowl. Make sure it is well mixed.
Prepare your cookie sheet for baking by placing a piece of parchment paper on it, draw a 10 inch circle on the paper as a guide (I use a dinner plate as a guide). Place the mixed dough on the parchment paper and pull to the edges of the circle, level the dough as evenly as possible.
Bake for 15 – 20 minutes 350 degree oven check with knife to ensure it is done. Let cool on the counter.
While your pizza is cooking place your lemon Verbena Vinegar on the stove in a small pot and reduce until about half the vinegar is left let it cool.
Once the dessert pizza is cool mix your icing sugar with your vanilla and icing sugar, creaming well and spread on the top of the pizza . Slice the fresh fruit for the topping place fruit on top of pizza and drizzle with the lemon verbena infused vinegar reduction. I find it easiest to cut this dessert with a pizza cutter.
Try this fresh and delicious sandwich on homemade bread. Don’t panic, this bread is quick and easy to make with the West Coast Bread Mix. Just add your favourite can of beer or cider to the package and bake. Slice you’re fresh baked bread and craft this delicious roasted beet sandwich!
The New Year often brings a renewal of health and fitness goals. What better way to start a healthy year than with a hearty breakfast?
Snowdon House’s West Coast Bread was featured in the Globe and Mail’s article “Canadian breakfast products that are both healthy and hearty” alongside other Canadian companies creating healthy, local food.