Lemon Rhubarb Loaf with Glaze, Rhubarb Upside-Down Cake, Rhubarb Crisp, Rhubarb Scones, Rhubarb Buckle, Rhubarb Cloud Pie, Rhubarb Fool and Rhubarb Grunt

 

Boycotting of American products is still going strong in Canada.
There’s a public group on FaceBook called ‘Made in Canada - Canadian Products’ that has regular updates on what to buy and what to avoid.
It currently has 1,388,351 members and the number is steadily growing.
It also has information on Canadian businesses, Canadian manufacturers of various products, as well as Canadian drink and food producers.
Why not give the group a visit?


A week ago I posted a few rhubarb recipes.
https://imturning60help.blogspot.com/2025/06/sour-cream-rhubarb-coffee-cake-sour.html

I really didn’t even scratch the surface of how you can prepare rhubarb.
Here are a few more old favourite recipes.
We’re still having a hot summer, so I included a couple of recipes that don’t need the oven.

These recipes work best with fresh rhubarb.
If you’re new at using fresh rhubarb, don’t panic.
About 2 to 3 stalks will give you 1 1/2 cups diced rhubarb.
A little more or less will be just fine.

Fresh rhubarb can be chopped and refrigerated or frozen for future recipes.
Frozen rhubarb gets soft and watery.
If you use frozen rhubarb just thaw and drain it thoroughly before using it to prevent the excess moisture from affecting the recipe.

The ‘Buy Canadian / Avoid American’ lists of companies is here
https://imturning60help.blogspot.com/2025/02/buy-canadian.html


Hints:

Most of these recipes can be served warm, topped with whipped cream or a scoop of vanilla ice cream.

About the Rhubarb Crisp…
It can be kept at room temperature for a short time. For longer storage, refrigerate.

To make Strawberry Rhubarb Crisp use 3 cups strawberries and 3 cups rhubarb and increase the flour in the filling to 1/3 cup.


About the Lemon Rhubarb Loaf with Glaze…
You can replace the sour cream with buttermilk or Greek yogurt.
For added texture fold in chopped walnuts or pecans.
Don’t have rhubarb? Prepare with chopped strawberries or cranberries.

At room temperature, store the cooled loaf in an airtight container or wrapped tightly in plastic wrap. It will stay good for up to two days.
You can refrigerate the loaf in a sealed container for up to five days. Bring it to room temperature before serving for best flavour.

To freeze, wrap individual slices, or the entire loaf, in plastic wrap and then wrap in foil. Place it in a freezer-safe bag to store for up to two months. Thaw at room temperature.


About the Rhubarb Upside-Down Cake…
You could also use granulated sugar with the rhubarb.


About the Rhubarb Buckle…
If you want a sweeter buckle you can add more sugar to the rhubarb.
For a fruitier buckle add chopped strawberries.


About the Rhubarb Cloud Pie…
You can add a touch of cinnamon to the rhubarb filling for extra flavour.
Top with whipped cream and a sprinkle of crushed graham crackers before serving.


About the Rhubarb Fool…
If you have extra cooked rhubarb you can use some to top the servings.
You could also top with berries, whipped cream or crushed cookies.


                                                               Lemon Rhubarb Loaf with Glaze

Grease and flour a 9 × 5 inch loaf pan.

Dice
1 1/2 Cups fresh rhubarb

Combine in a medium bowl
1 1/2 Cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350° F

Place in a large mixer bowl
1/2 Cup butter, softened
1 Cup sugar
Cream together until light and fluffy.
Beat in, one at a time
2 large eggs
Add
1/4 Cup lemon juice
1 Tablespoon lemon zest or 1 teaspoon lemon extract
Making 3 dry and 2 liquid additions, add the flour mixture alternately with
1/2 Cup sour cream or yogurt
Stir until just combined, then gently fold in the diced rhubarb.
Pour the batter into the loaf pan and spread evenly.
Bake for 50 to 60 minutes, or until a toothpick inserted into the centre comes out clean.
Allow the loaf to cool in the pan for 10 minutes, then remove from pan and transfer to a wire rack to cool completely. Be sure it is at room temperature. If it’s too warm the glaze will just be absorbed.
 
To make the glaze, place in a small bowl
1/2 Cup confectioners’ sugar
1 to 2 Tablespoons lemon juice
Whisk together until smooth.
Drizzle the glaze over the cooled loaf.
Slice and serve.


                                                               Rhubarb Upside-Down Cake

Generously grease an 9 inch round cake pan.

Cut into 1 inch pieces
1 1/2 Cups fresh rhubarb

Arrange the rhubarb evenly in the prepared pan.
Sprinkle over the rhubarb
1/2 Cup brown sugar
Dot with
2 Tablespoons unsalted butter, cut into pieces

Place in a medium bowl
1 1/2 Cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
Whisk together.

Place in a measuring cup
1/2 Cup milk
1 teaspoon vanilla

Preheat oven to 350° F

Place in a large mixer bowl
1/2 Cup unsalted butter, softened
3/4 Cup sugar
Cream until light and fluffy.
Add one at a time
2 large eggs
Beat well.
Making 3 dry and 2 liquid additions, add the flour mixture alternately with the milk mixture.
Pour the batter over the rhubarb in the pan and smooth the top.
Bake for 35 to 40 minutes, or until a toothpick inserted in the centre comes out clean.
Let cool for 10 minutes, then invert onto a plate.
Serve warm or chilled.


                                                               Rhubarb Crisp

Cut into 1/2 inch pieces
6 Cups fresh rhubarb
Place in a 2 quart baking dish.

Combine in a medium bowl
2/3 Cup sugar, either granulated or brown
3 Tablespoons flour
1/2 teaspoon cinnamon
Sprinkle over fruit in baking dish.

Preheat oven to 375° F

Combine in the same medium bowl
3/4 Cup rolled oats
3/4 Cup brown sugar, packed
1/3 Cup flour
1/2 teaspoon cinnamon
1/3 Cup butter, softened
1/3 Cup coconut shredded, optional
Combine with a fork or pastry cutter.
Sprinkle over the rhubarb in the baking dish.
Bake for 35 minutes, or until rhubarb is tender and topping is golden.
Cool 10 minutes before serving.


                                                               Rhubarb Scones

Line a baking sheet with parchment paper.

Finely chop
1 Cup fresh rhubarb

Place in a small bowl
1/2 Cup sour cream or plain yogurt
1 large egg
1 teaspoon vanilla

Preheat oven to 400° F

Place in a large bowl
2 Cups flour
1/3 Cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Whisk together, then add
1/2 Cup cold unsalted butter, cubed
Using a pastry cutter or your fingers, cut in until the mixture resembles coarse crumbs.
Add the liquid ingredients, and stir just until combined.
Gently fold in the chopped rhubarb. The dough will be slightly sticky.
Turn the dough out onto a lightly floured surface.
Shape into a circle about 3/4 inch thick. Cut into 8 wedges.
Transfer the wedges to the lined baking sheet.
Brush the tops with milk or cream and sprinkle sugar over tops, if desired.
Bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the centre comes out clean.
Enjoy warm, plain or with a pat of butter.


                                                               Rhubarb Buckle

Lightly grease an 9 inch square baking pan.

Cut into 1/2 inch pieces
2 Cups fresh rhubarb
Place in a medium bowl and add
1/4 Cup sugar
Toss the rhubarb and sugar and set aside.

For the Crumb Topping
Place in a small bowl
1/2 Cup sugar
1/3 Cup flour
1/2 teaspoon ground cinnamon
Whisk together, then add
1/4 Cup cold unsalted butter, cubed
Cut butter in using a pastry cutter or your fingers until the mixture resembles pea-sized coarse crumbs and set aside.

Place in a medium bowl
2 Cups flour
2 teaspoons baking powder
1/2 teaspoon salt
Whisk together and set aside.

Preheat oven to 350° F

Place in a large mixing bowl
1/2 Cup unsalted butter, softened
1 Cup sugar
Cream together until light and fluffy.
Add
1 large egg
1 teaspoon vanilla
Beat well.
Making 3 dry and 2 liquid additions, add the flour mixture alternately with
1/2 Cup milk
Gently fold in the sugared rhubarb.
Pour the batter into the prepared baking pan and spread evenly.
Sprinkle the crumb topping evenly over the batter.
Bake for 45 to 50 minutes, or until a toothpick inserted into the centre comes out clean.
Allow to cool in the pan for at least 15 minutes.
Slice into squares and serve warm or at room temperature.


                                                               Rhubarb Cloud Pie

Cut into 1/2 inch pieces
2 Cups fresh rhubarb

Place in a medium bowl
1 1/2 Cups graham cracker crumbs
1/4 Cup sugar
1/2 Cup unsalted butter, melted
Stir to combine well, then pour into a 9 inch pie pan.
Press the mixture into the bottom and up the sides of the pan.
Put the pan in the refrigerator.

Place in a medium saucepan
the chopped rhubarb
1/2 Cup sugar
2 Tablespoons water
1 Tablespoon lemon juice
Stirring occasionally, cook over medium heat until the rhubarb is soft and the mixture has thickened, about 10 to 12 minutes.
Remove saucepan from heat and allow rhubarb to cool completely.

Place in a large mixing bowl
1 (8 oz) package cream cheese, softened
1/2 Cup confectioners’ sugar
1 teaspoon vanilla
Beat until smooth.
Gently fold in until fully combined
1 (8 oz) tub whipped topping

Spread half of the cream cheese mixture over the graham cracker crust.
Spoon the cooled rhubarb filling evenly over the cream cheese layer.
Top with the remaining cream cheese mixture and spread gently to cover.
Refrigerate for at least 4 hours, or overnight, to set. Serve chilled.


                                                               Rhubarb Fool

Cut into 1/2 inch pieces
2 Cups fresh rhubarb
Place in a medium saucepan and add
1/2 Cup sugar (adjust to taste)
Stirring occasionally, cook over medium heat until rhubarb softens, about 15 minutes.
Stir in
1 teaspoon vanilla extract or lemon zest
Set aside and let cool completely.

Place in a medium mixing bowl
1 Cup heavy cream
1 to 2 Tablespoons confectioners’ sugar
Beat until soft peaks form.
Gently fold the cooled rhubarb compote into the whipped cream.
Spoon into glasses or bowls.
Chill for at least 30 minutes, and serve cold.


                                                               Rhubarb Grunt

Cut into 1/2 inch pieces
3 Cups fresh rhubarb
Place pieces in a dutch oven and add
1/2 Cup sugar
1/4 Cup water
Simmer over medium heat for 10 minutes.

While the rhubarb is simmering, place in a medium bowl
1 Cup flour
1 Tablespoon sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
Whisk together to combine.

Place in a measuring cup
1/3 Cup milk
2 Tablespoons oil or 2 Tablespoons butter, melted
Pour over flour mixture and stir together just enough to combine.
Drop dumpling dough by spoonfuls onto fruit.
Cover tightly and simmer for 20 minutes.
Serve warm with cream.

Sour Cream Rhubarb Coffee Cake, Sour Cream Rhubarb Coffee Cake with Streusel Topping, Oatmeal Rhubarb Bars, Rhubarb Shortbread Bars and Lemon Rhubarb Loaf with Glaze

 

Goodness! the year 2025 is half over!
Winnipeg, as well as many other parts of the world, are having a hot, dry summer.
Well, we can handle the weather, whatever it is.

The Tariff War is still dragging on, and changing by the hour.
Well, we can handle that, too.
It’s not hard to do.
Actually it’s quite nice becoming more familiar with items our neighbouring provinces' produce.

We’re still boycotting American products, especially in our grocery stores.
I guess the produce orders were made before Trump came into office.
The fruit and vegetables look so sad, immediately marked down to half price.
They’re just sitting in their shipment boxes, ready to be sent to local food banks.

We’re focusing on Canadian produce.
Spring brought us rhubarb, along with all its various ways of being prepared.
During the past month you’ve probably gone through your old favourite recipes.
Here are a few new ones to try.

These recipes work best with fresh rhubarb.
If you’re new at using fresh, unchopped rhubarb, don’t panic.
About 2–3 stalks will give you 1 1/2 cups diced rhubarb.
A little more or less will be just fine.

Frozen works, too, but allow the rhubarb to thaw. Drain well before using.


The ‘Buy Canadian / Avoid American’ lists of companies is here 

https://imturning60help.blogspot.com/2025/02/buy-canadian.html


We can handle this, too.

Elbows up and Happy Canada Day, Canada!!

Hints:
Have your eggs and butter at room temperature for a smooth batter.
Zest your lemon before juicing. Just saying.


About the Sour Cream Rhubarb Coffee Cakes…
They both have a moist, tender, buttery crumb.
The glaze is optional, but adds a certain something.


They can be served for breakfast, brunch or dessert.
Enjoy warm with coffee or tea, with a scoop of vanilla ice cream.
Strawberry ice cream would also be good, too.


About the Oatmeal Rhubarb Bars…
The old fashioned rolled oats adds to the texture of the bars, giving a bit of heft.
Quicker cooking oats will work, but you might want to add a bit more.

If you don’t have brown sugar you can use granulated.


About the Rhubarb Shortbread Bars…
For extra flavour, add 1–2 teaspoons of lemon zest, or extract, to the filling.

They can be wrapped tightly and frozen for up to 2 months.


About the Lemon Rhubarb Loaf with Glaze…
Store the cooled loaf, tightly wrapped, for up to 3 days at room temperature.
It will keep for up to 1 week in the refrigerator.
You could freeze it, unglazed, for up to 2 months. Just slice and wrap the slices.
Bring to room temperature before serving. Glaze and garnish after thawing.

Variations:
Add 1/2 Cup chopped fresh strawberries.
Add 1/2 teaspoon almond extract and top with slivered almonds before baking.
Use coconut milk in the glaze instead of lemon juice for a tropical touch.
Replace half of the flour for whole wheat flour for more fibre.


                                       Sour Cream Rhubarb Coffee Cake

Grease a 9 x 13 inch pan.

Cut into 1/2 inch pieces
2 Cups fresh rhubarb

Combine in medium bowl
2 Cups flour
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350° F

Place in a large mixing bowl
1/2 Cup unsalted butter, softened
1 1/2 Cups granulated sugar
Beat together until light and fluffy.
Add in, one at a time
2 large eggs
Beat well to blend.
Stir in
1 teaspoon vanilla
1 Cup sour cream
Gradually add the flour mixture.
Mix just until combined.
Gently fold in the chopped rhubarb.
Pour mixture into the prepared pan and smooth the top.
Bake for 40 to 45 minutes, until golden and a toothpick comes out clean.

While the cake is still warm, place in a medium bowl
1/2 Cup confectioner’s sugar
1 to 2 Tablespoons milk or lemon juice
1/2 teaspoon vanilla extract
Whisk together
Drizzle over the top of the cake.
Let it cool 20 minutes before cutting.


                                       Sour Cream Rhubarb Coffee Cake with Streusel Topping

Lightly grease an 8 inch square baking pan.

For the topping:
Place in a small bowl
1/4 Cup flour
1/4 Cup brown sugar
1/2 teaspoon cinnamon
Combine, then add
1/4 Cup butter, cubed
Cut in until the mixture resembles coarse crumbs.
Set aside.

For the cake:
Cut into 1/2 inch pieces
1 1/2 Cups fresh rhubarb

Combine in medium bowl
1 Cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

Preheat oven to 350° F

Place in a large mixing bowl
1/2 Cup butter, softened
3/4 Cup granulated sugar
Beat together until light and fluffy.
Add in, one at a time
2 large eggs
Stir in
1 teaspoon vanilla
Alternating between the flour mixture and
1/2 Cup sour cream
Make 3 dry and 2 liquid additions.
Mix just until combined.
Gently fold in the chopped rhubarb.
Spread the cake batter evenly into the prepared baking pan.
Sprinkle the topping evenly over the batter.
Bake for 35 to 40 minutes, until golden and a toothpick comes out clean.
Let the cake cool in the pan for 10–15 minutes.
Transfer it to a wire rack.

Place in a small bowl
1/2 Cup confectioner’s sugar
1 to 2 teaspoons milk or lemon juice
Whisk together until smooth. Add more liquid if needed to reach your desired consistency.
Drizzle the glaze over the cooled cake.

                                       Oatmeal Rhubarb Bars

Lightly grease an 8 inch square baking pan.

Place in a large mixing bowl
1 1/2 Cups old fashioned rolled oats
1 1/4 Cups flour
3/4 Cup light brown sugar, packed
1/2 teaspoon baking soda
1/4 teaspoon salt
Combine.
Add
3/4 Cup cold unsalted butter, cut into small cubes
Cut the butter in until the mixture is crumbly.
Press about two-thirds of the oat mixture in the bottom of the pan to form the crust.
Reserve the remaining mixture for the topping.

Cut into 1/2 inch pieces
3 Cups fresh rhubarb

Place in a medium saucepan
the chopped rhubarb
1/2 Cup granulated sugar
2 Tablespoons cornstarch
1/2 teaspoon vanilla
1 Tablespoon water
Stirring frequently, cook over medium heat until the mixture is thickened and the rhubarb is just tender, about 6–8 minutes.

Preheat oven to 350° F

Spoon the rhubarb filling evenly over the crust.
Sprinkle the reserved oat mixture over the top to form a crumbly topping.
Bake in the preheated oven for 30–35 minutes, until the topping is golden brown.
Let cool completely in the pan before slicing into bars.
Serve as is or topped with whipped cream or ice cream.


                                       Rhubarb Shortbread Bars

Line a 9 × 13 inch baking dish with parchment paper, leaving overhang on two sides for easy removal.

Cut into 1/2 inch pieces
4 Cups fresh rhubarb

Place in a large bowl
The chopped rhubarb
1 1/2 Cups sugar
Set aside to draw out juices.

Preheat oven to 350° F

Place in a large mixing bowl
2 Cups flour

1/2 Cup granulated sugar
1/8 teaspoon salt
Combine, then add
1 Cup cold butter, cubed
Press half of the crust mixture into the bottom of the pan.
Bake for 15 to 20 minutes until lightly golden and firm to the touch.
Remove from oven.

While the crust is baking prepare the Rhubarb Filling
Add to the chopped rhubarb-sugar mixture
1/4 Cup cornstarch
1 teaspoon vanilla
1/4 teaspoon salt
3 large eggs, lightly beaten
Let the filling rest for 10 minutes to allow the cornstarch to absorb the liquid.

Pour the rhubarb filling over the warm shortbread base.
Top evenly with the remaining crust mixture crumbs.
Return the pan to the oven and bake for 30–35 minutes, until lightly golden.
The centre should be mostly firm.
Let it cool completely in the pan, for 1 to 2 hours.
Once cooled, lift the cake from the pan.
These firm up best after full cooling. Don’t cut too soon!
Dust with confectioner’s sugar (optional)
Slice into 12 to 16 bars.
Serve with a dollop of whipped cream or a scoop of ice cream.


                                       Lemon Rhubarb Loaf with Glaze

Grease a 9 × 5 inch loaf pan, or line it with parchment paper for easy removal.

Cut into 1/2 inch pieces
1 Cup fresh rhubarb

Place in a medium bowl
1 1/2 Cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

Place in a large mixing bowl
2 large eggs, lightly beaten
1/2 Cup butter, melted and cooled
1 Cup sugar
1 teaspoon vanilla
3 Tablespoons lemon juice
Stir together until well combined.

Preheat oven to 350° F

Gradually add the dry ingredients into the wet ingredients.
Stir until just combined. Do not over mix.
Gently fold in the chopped rhubarb.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50 to 60 minutes, or until a toothpick inserted into the centre comes out clean.
If, after 40 minutes, the top is browning too quickly, cover it loosely with foil.
Let the loaf cool in the pan for 15 minutes, then remove and transfer to a wire rack.
While the loaf cools, prepare the glaze.

Place in a small bowl
1 Cup confectioner’s sugar
2–3 Tablespoons lemon juice (adjust for consistency, thin for a drizzle, thick for a frosting)
Mix until smooth.
Drizzle the glaze over the top or spread the frosting.
Garnish with
Zest of 1 lemon (optional)

Serve a slice warm with a pat of butter for breakfast or brunch.
For a dessert, serve as is or with ice cream or whipped cream.

To Avoid Buying American - What You Need to Know about Food Labels in Canada

Okay... It’s March 11, 2025. almost 3 p. m. Central.
Trump is on TV, talking about how while, like many elderly people, he can't drive anymore he's just bought a Tesla, at full price.

He's also complaining about the North American Free Trade Agreement which he negotiated and signed when he was first president.

Trump’s Tariff War has been dragging on, and changing by the hour.
It will hurt a lot of people, on both sides of the border.
He's hardly talking about his Tariff War.

Guess it's not as important to him as Tesla's cars.

I don’t see how Trump’s Tariff War - or his thinking he can just ignore history and treaties and just take Canada, Greenland and Panama - have brought down the price of eggs, or the price of any other U. S. consumer prices.
Since he came into office many Americans, some of whom had voted for Trump, have lost their jobs.


Anyway, as former Prime Minister Jean Chrétien said about the United States and Trump on Sunday during the Liberal Leadership Convention:

So we will work in collaboration with them, but they have to understand, and everybody understands that we are a very proud country. And for me, I can tell you that sometimes I can say this from one old guy to another old guy: “Stop this nonsense. Canada will never join the United States.”

The reason we don’t want to become American is because of our values as Canadians. We are proud Canadians, and, yes, we owe in fact, we owe a debt of recognition to Mr. Trump. He has united us as never before. So I want to say thank you to him, and I think I will propose him for the Order of Canada. I’m just kidding.

Yes, Trump has made us very proud of being Canadian.
And we want to support Canadian businesses.
It’s a little tricky to do that when we go to the stores.
The labels aren’t very clear.

Buy Canadian / Avoid American (Lists of Companies Included Here)
https://imturning60help.blogspot.com/2025/02/buy-canadian.html

Below are explanations of the labels on products.
We can do this.
Elbows up, Canada!!

Buy Canadian / Avoid American (Lists of Companies Included Here)

 

Trump has imposed tariffs on Canadian products.
His tariffs on Canadian products will be passed on to American customers.

Sorry, neighbours, this wasn’t our idea.
We sympathize with your being presented with higher costs.

Here in Canada it is now time to avoid buying American.
And that’s not hard to do at all.
We’re also free to buy products from other countries.

Ammy Wasson-Crewe posted a list of Canadian products on the FaceBook page ‘Made in Canada - Canadian Products’.
Other members have been contributing names of other products and the lists are being updated daily.
Please check this FB page for more ideas on how to shop Canadian.

Also, check the packaging to be sure that you're getting the right ones.


Look for the following labels:
Local - Produced and sold in the same province or within 50 kilometres of the originating province or territory.
Product of Canada - Canadian ingredients and processed in Canada.
Made in Canada - Last processed in Canada but could include imported ingredients. 

To Avoid Buying American - What You Need to Know about Food Labels in Canada
https://imturning60help.blogspot.com/2025/03/understanding-food-labels-in-canada.html

Dairy:
Cheese: Saputo, Black Diamond, Armstrong, St-Albert, Balderson, Bothwell, Cracker Barrel, Empire (Ont.), ADL Dairy Isle Cheese (PEI), The Laughing Cow, Maison Riviera, Village Cheese Company (B.C.)
Cream Cheese: Lactantia, Tre Selle, Agropur
Cottage Cheese: Gay Lea (Ont)
Yogurt: Astro, Olympic, Liberte, IOGO, Oikos
Butter: Lactantia, Natrel, Gay Lea
Milk: Northumberland (NB), Beatrice, Millers, Baxter, Neilson's
Organic Milk: Natrel, Dairyland, Organic Meadow
Lactose-Free Milk: Natrel. Neilson's
Many Items: Armdale Dairy, Kawartha Dairy, ADL Dairy (PEI)
Anything with the Blue Cow symbol
Eggs: Quebec Eggs, Maritime Pride Eggs (from N.S.)
Margarine: Becel
Butter: Lactose-Free Butter: Natrel

Fresh Produce:
Salad Greens: Atta
Potatoes: Cavendish Farms, McCain's (N.B.)
Bread Products: Silver Hills (B.C.)

Frozen Foods:
Veggies: Arctic Garden, Compliments, No Name
Frozen Meals: President's Choice, M&M Food Market
Waffles: Nature's Path, President's Choice
Pizza: Dr. Oetker*, President's Choice
French Fries: McCain's, Cavendish Farms
Ice Cream: Chapman's, Coaticook, Kawartha Dairy. ADL (PEI)
Ice Cream Syrup: Dora

Tea and Coffee:
Second Cup, Van Houtte
Nabob, KIcking Horse Coffee, Down East Coffee (N.B.)
Red Rose, Tetley*
Coffee Creamer: International Delight, Beatrice, Kawartha Dairy

Dry Goods:
Pasta: Italpasta, Primo
Rice: Dainty Foods
Pasta Sauce: Primo

Processed Meats:
Deli Meat: Maple Leaf, Schneiders, Pillers, Degenhardt's, Lafleur
Bacon/Ham: Olymel, Grimm's
Chicken: Lilydale, Maple Lodge Farms
Weiners: Harvest Meats (Sask)

Baking Products:
Flour and Baking Mixes: Five Roses, Compliments
Cake Mixes: President's Choice, No Name
Chocolate Chips: Camino, Laura Secord, President's Choice Chocolate Chips
Sugar: RedPath, Rogers (aka "Lantic")
Oils: Saskatchewan Canola
Chocolates: Ganong Chocolates, Laura Secord, Rocky Mountain Chocolate (NB)

Condiments and Sauces:
Mayonnaise: President's Choice, Compliments, Hellmann's
Mustard: Kozlik's President's Choice
Ketchup: French's*, President's Choice, Brickman's, Primo
Salad Dressing: Renee's, Kraft
Hot Sauce: Dawson's, Piri Piri (by President's Choice), No Name, Maritime Madness (PEI)
Garlic Sauce: Grape Leaves Food

Canned Goods:
Mushrooms: Ravine Mushrooms
Beans: Sprague Cannery, Giant Tiger
Chili: Sprague Cannery
Canned Vegetables: Sprague Cannery
Soup: President's Choice, Campbell's*, Sprague Cannery, Primo, Mitchell's Soup
Tomato Products: Unico, Aylmer, Primo, Stefano (Que), Classico
Legumes: Sprague Cannery (Ont)
Canned Meats: Oceans, Cloverleaf

Honey, Jam, Pickles and other preserves:
Honey: River Bend Bees
Jam: E.D. Smith, Dora
Pickles: Putter's (Que)
Several Preserves: PEI Preserve Company
Cereal: Nature's Path, Barbara's, Quaker*, President's Choice, Red River Cereal, Only Oats (Gluten-Free), One Degree Organic Oats
Cookies: Dare, LeClerc, Voortman, Christie Oreo*

Packaged Snack Foods:
Chips: Old Dutch, Covered Bridge, Hardbite, FritoLays Canada, YumYum
Tortilla Chips: Neal Brothers, Hardbite, La Cucina (Manitoba))
Cheezies: Hawkins Cheezies

Soft Drinks and Beverages:
Pop: Canada Dry, President's Choice Cola, Great Value
Juice: Oasis, SunRype, Arthur's, Allen's
Sports Drink: BioSteel
Bottled Drinks: Second Cup

Baby & Pet Products:
Diapers: President's Choice Diapers, Rascal and Friends
Baby Food: Love Child Organics
Pet Food: Orijen, Acana, Inukshuk (N.B.), Pro Series, Bison, TLC Pet Food (Ont.)
Pet Services and products may also be found at PetValu

Alcohol:
Beer: Moosehead, Labatt, Steam Whistle Beer, Great Western Brewery (Sask)
Wine: Okanagan Valley, Niagara Region Wines

Personal Care Products:
Toothpaste: The Green Beaver Company
Shampoo and Soap: Live Clean, The Green Beaver Company, Attitude, The Unscented Company, Great Canadian Soap Company (PEI), Socosoaps (B.C.), Kettlegrove SoapWorks.
Razors and Shaving Cream: Schick*, Personna
Luc Vincent (Que) skincare products

Medication, Supplements, Vitamins, etc:
Throat Lozenges: Halls
Vitamins: Webber Naturals

Cleaning Supplies:
Laundry Detergent: True Earth, Attitude, Purex
Dish Soap: Nature Clean, Attitude,
Window Cleaner: Biovert, GreenWorks*
Paper Towel: Cascades, Royale
Multi-purpose Cleaner: Hertel
Many Products: AspenClean, Nellie's

Household Items:
Light Bulbs: Everyday Value, Equate
Kleenex: Scotties, Royale
Toilet Paper: Cashmere, Purex, Royale, Cascades

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food Brands to Avoid  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Clothing Brands to Avoid