Sauteed Fiddleheads

• 1 bunch fiddleheads
• 1 Tablespoon butter
• 1 Tablespoon olive oil

1. Trim the fiddleheads so that the stem end is about 2 inches long. Rub the dry brown flakes off the fiddleheads, and rinse well.
2. Fill a saucepan with cool water and plunge the fiddleheads into the water to rinse off any grit.
3. Remove the fiddleheads from the pan, change the water, and repeat the soaking. Rinse the fiddleheads under running water to remove any remaining grit.
4. Rinse and dry the saucepan. Measure oil and butter into it and heat until the butter is melted.
5. Add the fiddleheads and sauté, stirring with a wooden spoon, for about 5 minutes. Fiddleheads will be bright green and crispy.

Serves 8 to 10.

Sweet Corn Pancakes

• 6 eggs, separated (Note: to separate eggs, crack the egg and allow just the white to fall into a bowl, holding the yolk in one of the shell halves. Transfer the yolk back and forth between the two shell halves, being careful not to break it, until all the white has dripped into the bowl. Put the yolk into a separate bowl.)
• ¼ cup half-and-half
• 1 Tablespoon sour cream
• 1/3 cup flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ cup corn (may be fresh or frozen corn kernels)
• Vegetable oil to oil the pan

1. Beat the egg whites until they hold soft peaks when the beaters are lifted up.
2. In another bowl, combine the egg yolks, half-and-half, and sour cream.
3. Gradually add the dry ingredients to the egg yolk mixture. Add the beaten egg whites, using a gentle stirring motion to combine them with the yolk mixture.
4. Add the corn, and stir gently. Pour a small amount of oil into a non-stick pan and heat it over medium heat. Drop batter, about 1 Tablespoonsful at a time, into the pan for each pancake and cook until golden brown on each side.

Serves 4 to 6.

Canadian Bacon with Maple Glaze

• ½ cup cider vinegar
• ¾ cups maple syrup
• 1 Tablespoon brown sugar
• 1 pound (approximately) Canadian bacon

1. Preheat oven to 300°F (150°C).
2. Combine vinegar, maple syrup, and brown sugar in a bowl. Set aside.
3. Slice Canadian bacon about ½-inch thick. Arrange the slices in a casserole or baking dish, and spoon the syrup mixture over the slices.
4. Bake for 30 minutes. Serve hot or at room temperature. (To serve as a snack, cut slices into bite-sized pieces and serve with toothpicks.)

Serves 6 for lunch or dinner

Nanaimo Bars

Nanaimo Bars have three layers.

Ingredients for bottom layer

• ½ cup butter
• ¼ cup sugar
• 1/3 cup unsweetened cocoa
• 1 egg
• 1 teaspoon vanilla
• 2 cups crushed graham crackers (packaged graham cracker crumbs may be used)
• 1 cup shredded coconut
• ½ cup chopped walnuts

Ingredients for middle layer

• ¼ cup butter
• 2 cups confectioners' sugar
• 2 Tablespoons vanilla custard powder (available in Canada, but not in the United States; instant vanilla pudding powder may be substituted)
• 3 Tablespoons milk

Ingredients for top layer

• 4 ounces semi-sweet chocolate
• 1 Tablespoon butter

1. Make bottom layer: Grease a 9-inch square cake pan.
2. Combine ½ cup butter, sugar, cocoa, egg, and vanilla in a heavy sauce pan. Heat over low heat, stirring constantly, until mixture thickens.
3. Add graham crackers crumbs, coconut, and chopped walnuts, stirring to combine. Press the mixture in the greased pan.
4. Make middle layer: Beat together ¼ cup butter, confectioners' sugar, vanilla custard or pudding powder, and milk, until the mixture is creamy.
5. Spread over graham cracker base in cake pan. Refrigerate bars until firm, at least 1 hour.
6. Make topping: Melt semi-sweet chocolate and 1 Tablespoon butter. Drizzle over chilled bars. Return to refrigerator to chill until firm (at least 1 hour).
7. Cut into squares and serve.

Serves 16.