Food, Travel, and Cooking!
A truly wonderful dessert from Bon Appetit Magazine. The crust can easily be made the day before and kept in the fridge until needed. The caramel is not difficult. Use a light coloured pan so you can closely watch for the colour
The first time I baked this loaf, I made a note that it is “fabulous”. Time to make it again, me thinks! I just love all the spices found in fall baking, they just smell so darned good! Make the Pumpkin Loaf
Our Mom was an awesome pie maker. Her daughters are always vying for “the just like Mom’s” award. Psst…I have Mom’s rolling pin and am convinced it has magical properties! Makes a 9” Pie 1 ½ cups tinned pumpkin** (not
Once upon a time there was another Royal Wedding (William’s parents). I baked these scones and stayed up all night eating scones with homemade strawberry jam, clotted cream and little cucumber sandwiches. What a picture, me in my nightie, sitting
Makes A 9 or 10” Bundt Cake (Approximately 12 – 16 servings) A really good bundt cake. My Dad loved spice cakes of any kind, so we always baked a spice cake for his birthday. I guess it’s genetic! Always popular
For a printer friendly version of this recipe, click here. One of the things I make every fall is rum applesauce. If I am not going to bake the cake within a day or two, I divide it up and
This little cake has been my go to for what seems like forever. I think this little recipe has been around since forever! Everyone should have a simple chocolate cake recipe in their back pocket. It doesn’t require any milk or
For a printer friendly version of this recipe, click here. I think everyone should know how to make biscuits and quick breads. They should be slightly moist, tender, light and flaky, satisfying and delicious. Biscuits are wonderful with soups, main course salads and
At one time there was a bakery called “Ecco il Pane” here in Vancouver. The baker made fabulous apple & rhubarb turnovers. The filling was sensational and so is this Crisp! I like to make up a batch of the topping
So much more economical than paying $5.00 for a tiny bit of crème fraiche. You can use any leftovers (if you have any!) for making a pan sauce for chicken or pork chops or whatever else takes your fancy. Experiment using in other ways