Quick peek at latest recipes posted - questions, comments invited! Looking forward to hearing from you!
Date Orange Muffins are nutritious, tasty and have a “cool” factor since the batter, which is made quickly in a food processor, includes a whole, unpeeled orange.
From Edna Staebler's "More Food That Really Schmecks". Click here for the recipe, which links back here if you wish to leave a Comment or ask a Question.
It's July. In the olden days, strawberry season would be over, but now with ever-bearing strains, local strawberries are still appearing weekly at my market. What to do when I overdo the shopping and end up with leftovers that are just a week bit past their "best before" date? Make - and freeze - strawberry sauce - aka coulis.
Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question.
I love carrot slaw, but struggle to find the recipe that matches my taste memory for this refreshing salad / side.
Guests I served this to said it was a keeper.
Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question.
Since vegetarians began to appear at family dinner tables, this Pasta Primavera (from Chatelaine) has been one of my "go to" dishes. I make this almost à la minute, and one guest is usually generous enough to mind the stove and pull this together. With absolutely everything prepped and pre- measured (and with the offer of a clean/funky apron) they seem happy to step up and deal with the 5 steps. 1) oil and onions 2) first set of vegetables 3) add sauce 4) add last two veg and pasta; 5) big finish with onions and sprouts.
Click here for the recipe page, which, turn, links back here if you wish to leave a Comment or ask a Question.
Works well as a picnic salad! Lentils are so good for us, and just recently lentils.ca has been trying to remind us. Visit the lentil site for some terrific recipe ideas. This recipe is from Canadian Living. I have changed nothing, but have added a few tips. It can be served warm, room temperature or cold.
Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question.
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!
For over 50 years, this has been THE family cake, appearing at every seasonal event and celebration. it has some steps which demand that the baker be in a patient, Zen mode. For a while my mother called it Dobos torte. My favourite thing about this cake is that I convince myself that will 15 eggs, I should count it as protein - not dessert - hehe. Check out the related Blog post.
Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question. What was your traditional family cake?
Google Carrot Cake and there are 14 million results! My files contain more than one of those many variations. Some use pineapple to achieve the moist texture we associate with this treat. This Looneyspoons recipe uses pumpkin. I now use only this recipe and that is because of the calorie count - though it does taste great! The Podleski Sisters always aim to achieve the best possible balance between flavour and calories / nutrition. A simple internet search reveals that many carrot cakes weigh in at 700+ calories per slice!! And that!! - is why I went years without eating any. But not any more...
Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question. Happy baking!
Great for Valentine's, Canada Day, Christmas - though who needs an excuse to make Red Cake?
My grievance (if you can call it that) is that Red Velvet Cakes / Cupcakes more often than not seem red-brown, rather than red. Years ago, on "Good Eats", Alton Brown offered up a red cake recipe and explained the science behind it all. In brief, "the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in cocoa... This natural tinting may have been the source for the name "red velvet" as well as "Devil's food". (Source) The addition of some food colouring pushes the "red-brown" closer to red.
Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question. Happy baking!