Desserts

Annabel’s Shortcake by Margaret Prouse

This is an old fashioned, biscuit-style shortcake, updated for the 21st century. The whole wheat flour gives it a nice nutty flavour, and the crunchy nuts and seeds complement the soft strawberry sweetness. Making strawberry shortcake can be a family experience, from picking berries together, to making and serving the shortcake. Children can help to measure and add ingredients and sprinkle the almonds and seeds over the shortcake. They are also very good at crushing strawberries!

Blueberry Cake

Flourless Chocolate Cake with PEI Blueberry Compote, Island Honey and Fleur de Sel - Chef Jeff McCourt

Orchard Fruit Crumble with Island Cheddar and vanilla bean ice cream by Chef Corbin served at

Fall Flavours 2012 - The Great Island Grilled Cheese Championship

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

To create the bottom layer; in a medium bowl, stir together the 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and orange zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Cover the bottom of the prepared pan with half of the dough.

For the top layer, in another bowl, stir together the ½ cup of sugar, cornstarch and orange juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the bottom layer. Crumble remaining dough over the berry layer.

Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
 

PEI Potato Fudge Cake by Chef Krista MacQuarrie served at:

Saltscapes Expo 2013