I am preparing a few care packages to mail and shortbread is an obvious choice for a few reasons. Firstly, it’s delicious and evokes wonderful Christmas memories of home…..and secondly, it keeps for a long time and travels well if packaged properly. This recipe is super easy and so good — the use of brown sugar gives it a caramel-like flavour that is so great with a cup of tea. As with all baking, some technique is required to attain great results. Use room temperature butter and beat it on high with the sugar, scraping the sides often. Sift your flours before adding. Your dough should be crumbly. Make this! Everyone should know how and this recipe is a keeper. Continue reading
Happy Canada Day! Here’s an easy and delicious little cake that takes advantage of fresh strawberries.
These come together quickly and easily. They are more dense than a traditional muffin, made with ground almonds, egg whites and a bit of flour. The addition of freshly crushed seasonal stawberries makes this a great recipe. Give them a try while the berries are in – you can keep them simple or fancy them up with some whipped cream and extra berries on the side. The recipe is from Anna Olsen and we all know what a great (Canadian) baker she is. Continue reading
I was wondering what to make with some fresh rhubarb from the farmer’s market…when I saw this recipe, I gave it a whirl. So good! It’s a buttermilk batter and it’s just so creamy and delightful…with some rhubarby tartness and cinnamon crunch on top. A keeper. Easy too. Continue reading
This dip is easy to put together and is packed with fresh Mediterranean flavours — it’s nice to have in the afternoon on the deck, or if you have some friends drop over. As ‘entertaining’ season begins (at least for me, being at the lake), it’s nice to have some easy appetizer ideas. As usual, you can modify this to your taste. Continue reading
You don’t usually see the words ‘delicious’ and ‘bran’ in the same sentence, but here it is. I had to describe this recipe exactly as it is: these are really good! Also, this Easter, I am trying not to have a lot of unhealthy baking and chocolate around the house. These muffins not only taste great but provide plenty of fiber with the use of oat bran and wheat bran. This should be your go-to recipe for bran muffins and no, they don’t taste anything like the ones you buy at a coffee shop. Continue reading
Here’s a tasty and awesome ginger cookie recipe. They go so well with a cup of tea. As usual, it’s an easy recipe with minimal ingredients. The dough can be made ahead, rolled into logs and frozen – then sliced and baked when needed. If you love ginger, you will love these cookies which are crisp and buttery, sort of like a ginger shortbread. Continue reading
Another scone recipe, I know, I know…but these are so good – and different. It’s almost maple syrup time and we are in the maple syrup region of Canada, so I thought I’d try this recipe from the cookbook, Breakfast Lunch Tea, and I was impressed to make yet another scone that tastes amazing. With it’s combination of flours and oats, real maple syrup and butter — it’s pretty hard to go wrong. The result is a tender scone with a crunchy outside – almost cookie-like, except you get to slather on some butter since it is a scone after all. As with all scone recipes, this is easy and will make a great addition to a brunch table or as a welcome snack with tea in the afternoon. Try not to eat 5 in a row. Continue reading