Webber’s Lodges cookbooks

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Goose Tidbits. A hunter’s favourite recipe!

Goose Tidbits! A hunter's favourite! This was the first appetizer I learned to make at Dymond Lake Lodge, over 30 years ago. The recipe was given to me by one of our hunters. I have found the hunters to be the best source of excellent wild game recipes. We still make goose tidbits

Banana-Stuffed French Toast

Banana-Stuffed French Toast. A sweet, tart surprise invades every bite! A sweet, tart surprise invades every bite of this special breakfast or brunch. It’s a little fussy, but most can be done ahead of time. It is well worth the effort. Ingredients 3 bananas, sliced 2 tbsp. fresh lemon juice (30 mL) 1

Goose Stew with Cheese Biscuits for crisp fall evenings and cold winter nights

Bubbly hot stew for those cool fall evenings or cold winter nights. Goose Stew on page 22 of Black Currants & Caribou and Cheese Biscuits on page 49 of Blueberries & Polar Bears, by Helen Webber & Marie Woolsey. Goose Stew with Cheese Biscuits! Goose Stew Ingredients: 10 goose breasts, cut in chunks,

A warm cooking letter to Webber’s Lodges, from a far away country

Diane Edgeworth and Friends at Manos de Amor Orphanage in Mexico You just know you're doing something right when you get letters like the one below from Diane Edgeworth. Diane bought one of our Webber's Lodges Cookbooks from the Blueberries & Polar Bears Cookbook Series, and used it to help a charity in

Helen’s Pastry Recipe: Blueberries & Polar Bears Cookbook Series

Soooo... delicious! Helen’s Pastry (Helen) Let’s talk about pastry! From my experience with my three daughters and the women who have worked with me at the lodges, pastry is one of the most intimidating challenges they face. Marie and I don’t use the same recipes for our pastry. Hers is slightly saltier and

Holiday Traditions, Delicious Christmas Recipes from Webber’s Lodges

The Stained Glass Cookie Team! Terri & Brianne! by Helen Webber Once a year -- at Christmas time, we seem to give ourselves permission to indulge in those rich, decadent morsels. We have included here some of the special things that have become tradition for us at Webber’s Lodges. All the recipes here

Cedar Planked Trout with Balsamic Reduction Sauce

CEDAR PLANKED TROUT Ingredients: 1 Cedar plank 1 or 2 2 lb. (1 kg) lake trout fillets Salt and Dymond Lake Seasoning (DLS*) to taste Directions: Soak an untreated cedar plank in water for 24 hours. Remove the plank from the water and lay the trout fillets on the plank.  Season with salt and DLS

Christmas Bread

This bread is a Christmas tradition in the Woolsey house. Every year I wonder why we don’t eat it all year long. This is very good for gift-giving! -- Marie INGREDIENTS 2 1/2 cups lukewarm water 1/2 cup white sugar 1 tsp. salt 1/4 cup vegetable oil 1 egg 2 tsp. ground cardamom OR anise