Port Stanley, Ontario, Canada
(519) 782-3006

Telegraph House Bed & Breakfast - Port Stanley, Ontario

“Also our second time here. Lovely decor in the room and house especially with x-mas decorations. Very comfortable bed with high end linens. Appreciate the small touches like bubble bath, make-up remover pads, housecoats, etc. Excellent food. Thank you for a wonderful stay.”
D & C, London, Ont.

We had a wonderful weekend. For several years a women's weekend away is planned and we always stay at B&B's. Yours ranks #1. The rooms are beautiful, and we all fell in love with the bathrooms. The food second to none and your friendly and most helpful hospitality made our stay a weekend to remember."
Jean:Wellburn, Joan:Uniondale, Anne:New Hamburg, Sheri:London, Terri:St.Mary's, Becky:St.Mary's

Home ~ The Pineapple Room ~ Pie Recipes

Pie Recipes

Pie Recipes from Vicci Coughlin, Telegraph House Bed & Breakfast in Port Stanley

Sour Cream Rhubarb Pie

This is the recipe for the filling for our large Mennonite Sour Cream Rhubarb Pies:

8 Cups washed, chopped Rhubarb (2 Pounds)
1 1/2 cups white sugar
1/2 cup all purpose or un-bleached hard wheat flour.
1 cup full fat sour cream (not light)

Blend the sugar, flour and sour cream into a paste in large bowl and add the chopped rhubarb. Mix until well blended. Put into unbaked pastry shell and top with crumb topping.

Bake in a 350F oven for approx. one hour. Check with a sharp knife to make sure rhubarb is soft in the middle.

Crumb topping:
1 pound flour, 1 pound brown sugar, 1/2 pound butter.
Blend with fingers to make crumb and keep any unused portion in the fridge.

Vicci giving pie lesson in France at Maison Beaufort with Inside Inc. and Jill's Table

Chocolate Carrot Cake

9"x13" buttered pan, oven 350 F
Dry Mix:
2 cups all-purpose flour (we use unbleached hard wheat from Arva Flour Mill)
2 cups white sugar
1/2 cup good cocoa (dark Dutch if possible)
1/4 teaspoon salt
2 teaspoons baking soda

Sift the above together into a large mixing bowl or large bowl of stand mixer.

Add to the above:
3 cups of grated,peeled carrots
1 1/4 cups vegetable oil.
4 eggs, added one at a time to running mixer
1 teaspoon of vanilla.

takes about 45 minutes to bake on center rack, make sure mix is level in pan, bang it on the counter top before putting into oven. Check the center with toothpick for doneness, should come out clean when cooked .

Chocolate Cream Cheese Icing
8 to 10 oz. cream cheese at room temperature
4 oz. butter at room temp.
1 pound bag (more or less) icing sugar, sorry, I have never measured this.
1/2 cup of cocoa
1 tablespoon of instant coffee or if using hot coffee omit instant powder.
1 tsp. vanilla
1/3 cup (more or less) hot water or really strong good coffee

Mix cocoa, instant coffee if using, vanilla and hot coffee (or hot water if using instant coffee) and make a paste.

Let this cool before adding to butter and cream cheese.
Cream the cheese with an electric mixer and add softened butter until both are well blended.

Add the cooled cocoa paste mixture to this and blend until smooth. Slowly add the icing sugar until desired consistancy.

Cake should be completely cooled before icing. And should be refrigerated after because of the cream cheese and butter in the icing.

Fresh Strawberry Pie

Almost 3 quarts of fresh Ontario strawberries.
One big deep pre-baked pie shell 9 1/2 inches across.
1 1/2 cups crushed strawberries
1 1/2 cups sugar
1/3 cup corn starch dissolved in
3/4 cup cold water.
1 Tablespoon butter
1 Tablespoon lemon juice
1 to 1 and 1/2 cups whipped cream.

In medium sauce pan over medium heat cook the crushed berries, sugar, and cornstarch which has been dissolved in the water. Mix and continue to stir and cook until it thickens. Add butter and lemon.

Put a small coating of this cooked strawberry glaze into bottom of cooked pie shell.

Add sliced fresh berries to fill the pie shell.
Cover with remaining glaze, moving a few berries to allow sauce to filter through to the bottom.

Let cool thoroughly in fridge.

Top with whipped cream and fresh berries.

Maple Walnut Pie

It doesn't get any more Canadian than this!

1 cup brown sugar
2 Tablespoons flour
3/4 tsp. salt
2 Tablespoons melted butter
5 beaten eggs
1 tsp vanilla extract
1 cup maple syrup
1/2 cup milk
2 cups walnuts.
Mix all the above except pecans and blend. Add nuts and pour into unbaked pie shell. Bake on center rack for about 45 minutes at 350F or until puffed. Will be a little jiggly in center but continues to cook after out of oven.

I use some maple syrup to sweeten whip cream for the topping.


Lemon Meringue Pie

One pre-baked pie shell
2 Lemons
5 Eggs room temperature
1 cup sugar for custard and 1/3 cup for meringue
1/2 cup corn starch
1/2 tsp salt
2 tablespoons butter
cold water

Wash lemons, zest one into medium bowl, juice two and add juice to a 3 or 4 cup measure and add cold water to make 3 cups altogether, lemon juice and water.

Separate eggs and add yolks to zest.

Put whites into mixing bowl with 1/2 cup sugar, leave until custard is cooked before whipping.

Into med. saucepan over med. heat mix 3 cups cold water /lemon juice mixture with 1 cup white sugar and 1/2 cup cornstarch and salt. Mix and bring to boil, should be thick.

Take off heat and slowly introduce hot sugar mixture into egg yolks and zest.

Bring back to heat and bring to almost a boil, just until it 'pop's" a couple of times , take off heat, add butter.


Pour into cooled pie shell and beat eggwhites until stiff peak.

Top hot lemon filling with stiff egg whites and pull with the back of large spoon the egg whites to the pastry crust. Meringue must touch the pastry or will 'shrink' back in the oven.

Pile the meringue high and dramatically as it will shrink in volume when baked.
Bake meringue in hot oven 350 to 400 F for 10 to 12 minutes.

Check for desired colour.

COOL AT ROOM TEMPERATURE, and then in fridge if not eaten right away.

If you put the hot meringue into the fridge - meringue will weep.

I also don't recommend a china (Emile Henry) pie plate for this pie or cream pie as the ceramic holds the heat unless you have a long time to cool the pie, great for apple or rhubarb though or any pie that is eaten warm!


Coconut Meringue Pie

One large pre-baked pie shell.

5 eggs separated
2 cups milk
1 cup 10% cream
1 cup sugar plus 1/2 cup sugar (white) for meringue
1/3 cup cornstarch
1 tsp salt
1 tsp vanilla
2 tablespoons butter
3 tablespoons sweetened shredded coconut plus more for topping

Into medium saucepan put, blended egg yolks, milk, cream, one cup sugar, salt and cornstarch. Buzz or whip until blended. Cook until thick.
Add butter and vanilla and then add 3 T. coconut and pour into cooked pie shell.
Whip 5 egg whites and 1/2 cup sugar until soft peaks and put meringue on top of filling and sprinkle with more shredded coconut, and bake meringue in 350F oven for 12 to 15 minutes until golden.

Pineapple Room Salad Viniagrette

We make this in a mason jar or Salad shaker and keep in the fridge.
1 or 2 cloves of fresh garlic minced fine
1 Tablespoon Dijon Mustard
2 Tablespoons Maple Syrup
1/4 cup Cider Vinegar
3/4 cup olive oil
Salt and fresh ground pepper to taste.
Shake, shake, shake!

Top of page

Telegraph House Bed & Breakfast
205 Main Street, Port Stanley, Ontario, Canada N5L 1C4
Tel: (519) 782-3006     Email: welcome [snail] telegraphhouse [period] com -> mailto:welcome [snail] telegraphhouse [period] com

Find us on Facebook Trip Advisor Reviews BBCanada.com
Internet Advisor - Web Design, eCommerce, Internet Marketing

© 2019 Telegraph House Bed & Breakfast ~ Log In ~ Privacy Policy ~ Site Map