Sour Cherry Party Cake

This is not a new recipe. Once I realized that this great cake could be the base for almost any fruit, the sky was the limit.

A fellow blogger just posted that the BC cherry crop is rolling in, but not yet here in Niagara. Instead I used frozen tart cherries from a local farm to make this treat that looks and tastes fab!

The recipe is directly from ‘More Food That Really Schmecks’ by Edna Staebler, 1979. This is an absolute favourite in the KB kitchen. 

Click here for the recipe page (which is technically for Party Plum Cake), which links back here if you wish to leave a Comment or ask a Question. 

Fruit Cobbler

With fruit season upon us, I have been bombarded with newsletters and magazines filled with fruit baking ideas. Finally I have taken some time to sort out all the terms - so many - eek! There are crisps, cobblers, and crumbles; grunts, bettys, pandowdys and slumps. Discover the differences and make this fab cobbler!

Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question. 

Fruit Crumble

I often crave a fruit crumble. It lets me enjoy seasonal fruit with a bit of texture, has fewer calories than pie - and is easier and faster to make than a pie. This one seems fool proof and I have already used it often as a way of enjoying the wonderful fresh ingredients appearing at our local markets. This works with any fruit! By using a food processor, I can make this in a jiffy!

Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question. Happy baking!