The garden season is winding down and I already miss walking out to the vegetable garden and picking some fresh summer produce for supper. A look through the grocery store today revealed poor, mostly old produce — definitely not what we are used to. Luckily for us we have a lot of root vegetables still… Read more »
Cinnamon-Swirl Bread
“A cinnamon-crunch streusel on the inside makes every bite tasty. I think next time I will try switching the oil for melted butter to give it a bit of a richer flavour.” INGREDIENTS 1 1/3 cups sugar 1/2 cup finely chopped toasted pecans 2 teaspoons ground cinnamon 2 cups flour 1 teaspoon baking powder 1/2… Read more »
Stove Top Rice Pudding
“A creamy stove top rice pudding I remember fondly as a kid, raisins and all!” INGREDIENTS 1 1/2 cups rice, cooked 1 quart milk 1 cup sugar 1 egg 1 teaspoon vanilla 1 1/2 teaspoons butter 1 cup raisins DIRECTIONS Cook rice and set aside. Melt butter in pan. Add raisins and coat in butter.… Read more »
Walnut Cranberry Whiskey Tart
“Tangy, sweet and rich. A small piece will do. It is also a bright and colourful pie which looks great for holiday entertaining. ” INGREDIENTS 1 pie crust 3 eggs, slightly beaten 2/3 cup sugar 3/4 cup corn syrup 1/4 cup bourbon whiskey 1 1/2 cups chopped walnuts 3/4 cup coarsely chopped fresh cranberries 1/2… Read more »
Pumpkin Pie
“This is the pumpkin pie recipe from the back of the E.D. Smith’s canned pumpkin. I never use any other recipe as this one is no fail. 2023 update: the new cans call for just 1 cup brown sugar and 2 teaspoons pie spice. I still use the old recipe “ INGREDIENTS 2 pie crusts… Read more »
Pecan Pie
“Loaded with pecans, this is my husbands favourite pie.” INGREDIENTS 3 eggs 1 cup corn syrup 2/3 cup sugar 1/3 cup butter, melted 1 teaspoon vanilla 1 3/4 cup pecan halves 1 pie shell DIRECTIONS Preheat oven to 350F. Beat eggs until frothy. Stir in syrup, sugar, butter and vanilla. Stir well. Stir in pecans… Read more »
Banana Caramel Tarts
“A banana and caramel treat we always have over the holidays although the ingredients can be made ahead and ready for unexpected guests. The caramel keeps in the refrigerator for months in the can covered with plastic wrap. Bake the tart shells ahead and keep them in an airtight container in the freezer. Now all… Read more »
Zucchini Muffins or Zucchini Loaf
“Moist and spiced zucchini muffins or zucchini loaves are a great way to use those oversided and extra zucchini from the garden.” INGREDIENTS 2 cups whole wheat flour 2 cups white flour 2 tablespoons baking powder 2 teaspoons cinnamon 1 teaspoon salt 1/2 teaspoon nutmeg 2 eggs 1 1/2 cups packed brown sugar 1 cup… Read more »
Mango Banana Muffins
“The urge to bake hit late one evening and a peek in the freezer netted some frozen mango and a ripe banana. So that night we enjoyed Mango Banana muffins.” INGREDIENTS 1 cup white flour 1 cup whole wheat flour 1 cup sugar 2 teaspoons baking soda 2 teaspoons cinnamon 1/2 teaspoon salt 3 eggs,… Read more »
Carrot Muffins
“Fresh carrots and nuts in a super moist, and spicy, Carrot Muffin. For school lunches, I often make bite-sized mini-muffins. Reduce the baking time to 8-10 minutes.” INGREDIENTS 1 1/2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves… Read more »