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One of four original provinces to join into Confederation in 1867, New Brunswick sits directly above Maine. New Brunswick joins Nova Scotia and Prince Edward Island as the three Maritime Provinces. To the north, it borders on the Gulf of St. Lawrence, and in the east, the Bay of Fundy. The French established colonies along the Bay of Fundy and the St. John River in the first years of the 17th century. A century later, many French colonists (the Acadians) were thrown out by the British in the Great Upheaval. Some found new homes in the American colonies. In a reverse migration, many American colonists who had remained loyal to the English crown sought refuge in New Brunswick after the American Revolution. During the potato famine, many Irish settled in New Brunswick. Today, New Brunswick is a leading producer of potatoes, which feature prominently in poutines rapees. Commercial fishing (scallops, lobster) has long been an important industry. Aquaculture is growing, too, particularly salmon, trout, and shellfish. Tide Head, New Brunswick, proclaims itself the Fiddlehead Capital of the World.
 
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Cooking Level: Expert

About me:
I am a mother of 2 and a grand mother of 3. Happily married and have a 7 year old Shih Tzu named Nikita. I love to cook for a crowd as i can't for the life of me cook for 2. I love to cross stitch as I can spend hours and hours a day on it when I am not in the kitchen.

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teacupnosaucer 

Cooking Level: Intermediate
About me: I'm a young teacher living in Northern BC. Recently started cooking as a hobby for my whole family! I graduated with a degree in History from SFU, and I currently student teach …
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Jinx 

Cooking Level: Expert
Home Town: Hoyt, New Brunswick, Canada
Living In: Vermilion, Alberta, Canada
About me: My Mom passed away when I was 13, and my sister was in nursing school, so it was up to me to cook, clean, do laundry etc. I learned the basics from my sister and carried on after…
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Evangeline123 

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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Spooky Witches Fingers

Reviewed on Nov. 24, 2009 by Zap 
We made these for our Halloween party and they were a big hit...really quite easy to make, it just looks hard. As some of the other reviewers said, make them much thinner than what the recipe says or they turn out looking more like ogre fingers...I didn't have whole almonds so I used slivered and they looked creepy and awesome. I will now make these every year. Thank you Sandra!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.

Brown Sugar Pie I

Reviewed on Nov. 23, 2009 by CookingSherri 
Excellent! If you are having problems with the pie setting, make sure you don't just "bring to a boil" as the recipe states - make sure it is a good boil (as in more than 1 or 2 bubbles!). Make sure you stir constantly and you will notice the mixture thickens to almost a pudding consistency and gets a little darker as it begins to boil. I baked it for 10 mins @ 400 on bottom rack, then moved to top rack at 350 for 20 mins. Other than that, followed recipe to a tee. I love the crispy top! =] Manifique!
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