| Little Harbour
"We lived in view of the Little Harbour. We didn't have much time to play on the sand. When my hands healed after they were burnt when the flue caught fire, I started going down for salt water swims. I started noticing the different birds and I guess that is when I became a naturalist. It was pretty boggy and a great place for cranberries. We would take flower bags down, pick them by hand and haul the bags home. They were heavy. An aunt then gave us a picker that scooped them up when you ran it across the ground. That made extra work because then you had to pick them over and blow the little twigs away. They would be laid flat in wooden trays my father made and put under our beds, until they were needed." |  | CRANBERRY BARSPreheat oven to 350 degrees 1-¾ cups of rolled oats
1-¾ cups of whole-wheat flour
1 cup of melted butter
¾ cup of honey
1 tsp of baking powder
½ tsp of salt Filling: In a pot, mix the "filling" ingredients together and bring it up to a simmer. Cook until the cranberries burst. Mash the mixture and cook it down until it is thick. Blend together the batter ingredients and then spread about 2/3 of it into a greased 9x13 pan. Spread the berries over the top of the batter. Top the cranberry bars with the remaining batter and bake for 30 to 40 minutes or until the bars turn a golden brown. Cool, cut and enjoy. | |
| Rachel Leslie, the chef who composed this recipe, is a native of Grand Manan, N. B., Canada. She received her post secondary education at the Vancouver Community College, St. Mary's University and the University of Prince Edward Island. Ms. Leslie has been employed in Whistler, B.C., Canada, England, Ireland, and Halifax, N.S., Canada. Rachel is an athlete who participates in long-distance running. She is an active volunteer in Eastern Kings, P.E.I., happily assisting others in active and healthy living. She resides in Bay Fortune with her husband Chef Michael Smith and son Gabe. |  |
 Copyright
Waldron H. Leard |
