Recipes

Ingredients:

• 750 ml (3 cups) white sugar
• 175 ml (3/4 cup) light corn syrup
• 175 ml (3/4 cup) water
• 45 ml (3 tbsp) butter, softened
• 1 ml (1/4 tsp) salt
• 625 ml (2 1/2 cups) canary seed, roasted for 12 mintes at 180 C (350 F)
• 7 ml (1 1/2 tsp) vanilla
• 3 ml (3/4 tsp) baking soda

Instructions:

1. In large, heavy saucepan, bring sugar, corn syrup and water to a boil over medium heat, stirring continually.
2. Brush down side of pan (without stirring) with a pastry brush dipped in cold water, until candy thermometer reaches 112 C (234 F), or soft-ball stage (when 5 ml/1 tsp hot syrup dropped into cold water forms soft, pliable ball), about 10 minutes.
3. Stir in butter and salt; cook until candy thermometer reaches 155 C (310 F), or hard-crack stage (when 5 ml/1 tsp hot syrup dropped into cold water forms hard brittle threads), about 10 minutes.
4. Remove from heat. Immediately stir in roasted canary seed, vanilla and baking soda.
5. Immediately pour onto greased baking sheet. Using a greased spatula, spread thinly over pan; let cool.
6. Cut into rectangles or break into irregular pieces about 5 cm (2 inches) in size. These can be stored in an airtight container in a cool, dark place for up to 1 week.

Ingredients:

• Canary seeds
• Water
• Cinnamon stick (optional)

Supplies:

• Blender
• Sieve

Instruction:

1. Soak the canary seed and one cinnamon stick (if desired) for at least 8 hrs.
2. Rinse the seeds and cinnamon stick and pour them into a blender with the desired amount of fresh water. The thicker you want the milk, the less water you should add.
3. Strain the mixture through a sieve. Discard the ground seeds. You should only consume the milky liquid.
4. Store in the fridge. It is best to consume the milk on the same day it was made.