- 1 pound finely chopped, mixed nuts (walnuts, pistachios, almonds*)
- 1 teaspoon cinnamon powder
- 1 package phyllo dough
- 1 cup melted butter
- 1 cup white sugar
- 1 cup water
- ½ cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon zest
I’ll bet that you can’t eat just one. It’s simply not possible!
Continue reading “Recipe: Saskatchewan Butter Tarts”
This moist, rich cake is lighter than a chocolate cake – the perfect dessert to have with coffee mid-afternoon. Come to think of it it would be delicious after dinner too… or even for breakfast. It’s that good.
Shortbread is my favourite cookie. Citrus-scented, chocolate-dipped or plain, I love every rendition I’ve ever had. These are slightly spiced up with cinnamon, but perfect to decorate with sprinkles and share with a 3 ½ year old boy. Continue reading “Recipe: Spiced Up Shortbread”
This cake is sweet but not cloyingly so. It’s great as a dessert, as a decadent breakfast or as an afternoon snack when your blood sugar is a little low.
You can never have enough coffee and this cake is one answer to that craving.
This recipe is from Chatelaine magazine, circa 1965. Tried and true, the recipe works perfectly today with no alterations. Gorgeously sweet, buttery fudge with no apologies for calories or fat. YUM.
I made this cake for Leith for his 2nd birthday and he loved it. It was quite simple to make and very impressive…to a 2 year-old who has a passion for lions.
This is a delicious way to treat yourself to a decadent but extremely simple breakfast. It would also make a delicious dessert, served perhaps with a dollop of maple whipped cream.
This is your quintessential chocolate birthday cake – rich and tasty with a easily spreadable icing all over. The coffee in the batter really defines and enhances the flavour of the chocolate cake – makes it a little more robust than it would taste without it.