Avonlea Summer Recipes

We are in the late stages of summer, but the days are still long, the nights cool and it’s the perfect time to sit outside and have a wonderful meal! The maritime culture of Avonlea has inspired us to find some wonderful recipes and so we thought this was the perfect time to share a few: Grapefruit Crab Cocktail~

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1 can grapefruit sections 1 can 6 ½ ounce crab meat 1 Avocado (optional) 1 cup of mayonnaise 2tbsp. of vinegar 1 tsp. fresh, frozen or canned lemon juice 1 drop of tabasco sauce

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¼ cup butter, softened

1 teaspoon icing sugar

1 tablespoon finely minced onion

¼ teaspoon dry mustard

A pinch of cayenne

4 tomatoes

Pre-heat oven to 350F. Cream the butter in a small bowl and add all the other ingredients aside from the tomatoes. Cut the tomatoes in half and dot them with buttery mixture. Bake in the oven for 20 minutes.

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Zucchini Quiche~


  • -3 cups thinly sliced zucchini
  • -1 small  onion, chopped
  • -1 cup biscuit mix
  • -4 large eggs
  • -½ cup vegetable oil
  • -½ cup grated parmesan cheese
  • -½ teaspoon dried marjoram
  • -2 sprigs chopped parsley
  • -¼ teaspoon salt
  • -A pinch of pepper


Pre-heat the oven to 350F. Mix all the ingredients in a large bowl. Place in a greased 3 litre casserole dish and bake for 30 minutes or until golden.

Serves 8.

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Rhubarb Cake~
This couple gets my vote! They are partners and raised such a beautiful loving family.


  • 2 cups flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups light brown sugar
  • ½ cup margarine
  • 1 egg
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 ½ cups rhubarb, cut in 1’’ pieces
  • ½ cup granulated sugar
  • 1 teaspoon cinnamon

Mix flour, soda and salt and then set aside. In a large mixing bowl, cream together the brown sugar and margarine until fluffy. Beat in the egg. At a low speed, beat in the flour mixture and milk (alternating between the two) until well blended. Stir in vanilla and rhubarb. Spread into greased and floured 13 by 9 by 2’’ pan. Sprinkle with a mixture of cinnamon and sugar. Bake at 350F for 40 minutes.

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  • 9 ½ cups of blueberries
  • 19 cups boiling water
  • 6 cups granulated sugar
  • 3 cups prunes

Place blueberries and boiling water in large kettle. Bring to boil. Strain and measure. For each gallon (20 cups)juice, stir in 6 cups granulated sugar. Boil for 5 minutes. Cool and add 3 cups prunes. Place in crock or jar. Cover with cheesecloth and let stand for 2 months. Strain, bottle and cork.

For more wonderful recipes, check out the Avonlea Cookbook and Cooking with Anne of Green Gables Set.

By Adriana Pacheco, Sullivan Entertainment