In a small saucepan, bring 3 in. (8 cm) of water to a boil. Add vinegar. Reduce heat to simmer. Break cold eggs in small bowl and carefully let slide into water, one at a time. Cook eggs 3 to 5 minutes or until egg white is cooked but yolk is still runny. Remove eggs with a skimmer and drain. Set aside.

Toast bagels. Spread butter on each half.

Put one leaf of lettuce, 2 orange slices and a poached egg on half of bagel. Top with Canadian Cheddar. Broil in toaster oven or under broiler until cheese is melted. Salt and pepper to taste. Cover with remaining half of bagel and serve as a sandwich.

TIPS

*Try this recipe with a cinnamon and raisin bagel and Sharp Canadian Cheddar, omitting lettuce and pepper.

Spread cinnamon apple butter over slices of bread.

Divide cheese, apple and bacon among 4 slices of bread. Top with remaining slices.

Butter outside of sandwiches, and cook in a skillet on medium heat for 4–5 min on each side.

Cut grilled cheese in half and enjoy.

Homemade cinnamon apple butter

In a large saucepan, cook apples with lemon juice on medium-high for about 15 min or until apples are tender.

Using a hand blender, purée apples in the saucepan until smooth. Mix in maple syrup and cinnamon.

Cook on medium heat for 45 more min, stirring occasionally, to concentrate flavours and obtain a buttery texture.

Once cooled, transfer to jars and store in the refrigerator.

TIPS

Cooking tip: When cooking a grilled cheese sandwich filled with other ingredients, cover the skillet with a lid or aluminum foil so the centre gets hot without burning the bread.

Cheese alternatives: Canadian Swiss cheese, Gouda, Aged Cheddar.

In a blender, combine banana, yogurt, milk, fruit, honey and vanilla extract and purée until smooth. Pour into tall chilled glasses and serve immediately.

TIPS

For a thicker smoothie, freeze the banana until solid and use frozen fruit. Use chocolate milk and omit the honey.

Waffles:

In large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon and salt; set aside.

In separate bowl, whisk together buttermilk, butter, eggs, apple butter and vanilla; stir into flour mixture just until combined. Let stand for 15 minutes.

Caramel Sauce:

In heavy-bottomed saucepan set over medium heat, combine sugar and corn syrup; cook, without stirring, for 12 to 15 minutes or until sugar is golden brown, gently swirling the pan if sugar is browning unevenly.

Using wooden spoon, slowly stir in cream until blended; return to boil. Cook for 2 to 3 minutes or until thickened slightly. Remove from heat. Add butter, vanilla and salt. Let cool completely (caramel will thicken as it cools).

Sautéed Apples:

Melt butter in large skillet set over medium heat; cook apples for 5 to 8 minutes or until slightly softened. Stir in apple butter; cook for 2 to 3 minutes or until tender.

Assembly:

Preheat waffle iron. Ladle or pour 1 cup (250 mL) batter into waffle iron to cover about two-thirds of the grid surface. Close lid; cook for 4 to 5 minutes or until steam stops emerging from the waffle iron, and waffles are golden brown and crisp.

Meanwhile, using electric mixer, whip cream until stiff peaks start to form.

Top waffles with sautéed apples and dollop of whipped cream. Drizzle with caramel sauce.

TIPS

Substitute Greek yogurt, sour cream or mascarpone cheese for whipped cream, if preferred.

For dessert waffles, serve with vanilla ice cream.

Keep waffles warm on rack set in low oven.

Whip cream until soft peaks form. Add icing sugar and beat until stiff. Divide coffee evenly among four tall glasses.

Divide whipped cream among the glasses, making sure it touches glass all around. Top with ice cream; sprinkle with almonds.

Preheat grill to medium.

Stir the salt and pepper into the butter. Brush onion slices evenly with butter as they are placed on grill. Close the lid and cook, turning as needed, for 20 minutes. Remove onion slices from the grill and increase heat to medium-high.

Lay chicken thighs or breasts flat. Stir garlic sauce with thyme and brush all over chicken. Grill, turning once, for 12 to 15 minutes or until cooked through. Top each piece of chicken with onions. Slice Canadian Mozzarella cheese in half on the diagonal and drape slices over chicken. Cover and let stand for 30 seconds. Toast buns on grill and spread with mayonnaise. Top with chicken steaks.

In large saucepan of boiling water, cook ears of corn with 1 cup (250 mL) milk for 7 minutes. Drain and place on large platter. Brush with Tarragon butter.

Cook on grill over medium heat for 8 to 10 minutes, frequently turning and brushing corn with Tarragon butter. Salt lightly while cooking. Serve immediately with some sausages and grilled meat.

Tarragon butter:

In bowl, whip together all ingredients. Keep cool. Warm lightly in microwave oven if using to brush corn.

Preheat oven to 350°F (180°C). In a bowl, mix graham cracker crumbs with sugar, cinnamon and butter. Press mixture into bottom of a 9˝ (23 cm) springform pan. Bake in the oven for 10 minutes and let cool.

Using an electric mixer, beat Mascarpone while gradually adding milk and then icing sugar.

Gradually add ice cream, beating mixture until smooth.

Stir in raspberries with a spoon and pour mixture over the cooled crust. Smooth out top of cake.

Place in the freezer for at least 4 hours or until well frozen. Remove cake from pan and garnish surface with raspberry jam. Let cake sit for 10 minutes at room temperature to make it easier to cut. Cut into wedges and serve.