Summer Fruit Platz

This recipe has staying power…it’s been part of my personal repertoire since 1984 and no home cook should be with out it on hand.  It’s so easy in its celebration of Canada’s massive fruit harvest.  Slice the peaches, apricots, plums, pears!  No need for peeling if you...

Summer Black Cherry Clafoutis

The recipe is easy and very forgiving. The buttermilk adds another layer of flavour and it’s really quite spectacular. Please use only Canadian black cherries…our growers need our support because tons are shipped in before our season can begin and are grown with way fewer rules.  3 cups (750...

Apple & Cider Cobbler

Cheddar cheese and apple pie is a classic combination.  This recipe takes it to new heights by adding Canadian cheddar cheese into the biscuit topping of the cobbler. Serve with a dollop of Canadian cream or vanilla ice cream. 8 cups (2 L) peeled apples, cubed cut in wedges 1 1/2 cups (375 mL)...

Winter Pear Clafouti

Canada’s great pear crop lasts, with proper storage, till mid-winter.  For this dish we like the rough-skinned Bosc. It’s a simple, egg-rich dessert so easy that even youthful bakers can whip it up. 2 tsps (10 m L) unsalted butter 1/3 cup (75 mL) + 1 tbsp (15 mL) granulated sugar 3...

Raspberry Cream Cupcakes with Cream Cheese Frosting

Canola oil is perfect for baking with its light texture, neutral flavor and high heat tolerance. Add fresh raspberries and cream cheese frosting to classic vanilla cupcakes for yummy results. Cupcakes: 2 cups (500 mL) granulated sugar  4 eggs 1 cup (250 mL) milk  3/4 cup (175 mL) canola oil  1 tsp...

Summer Strawberry Pavlova

Of all the recipes in my last book, I have a couple of dozen favourites.  This is one of them.    There’s a debate at to the real origin of Pavlova…New Zealanders claim it but it was a fabulous Australian cook, June Pearson, who shared this recipe with me a few years ago.  In Australia...

Lentil Brownies

½ cup (125 mL) butter or margarine ½ cup (125 mL) lentil purée ¾ cup (175 mL) cocoa 2 cups (500 mL) sugar ¾ tsp (7 mL) salt 3 eggs 1 tsp (5 mL) vanilla 1 cup (250 mL) flour 1 cup (250 mL) chocolate chips 1 cup (250 mL) walnuts (optional) Melt butter; mix in lentil purée, cocoa, sugar and salt. Add...

Honey Cocoa Balls with Red Lentils

2/3 cup (160 mL) dry red lentils 1 cup (250 mL) honey (if crystallized, heat briefly in the microwave or a small saucepan just until it’s liquid again, allow to cool before proceeding) 1 1/3 cup (330 mL) smooth natural peanut butter 1/3 cup (80 mL) cocoa 1/8 tsp (1 mL) salt 1/3 cup (80 mL) sesame...

Lentil Granola Bars

2 cups (500 mL) quick-cooking rolled oats ⅔ cup (150 mL) shredded coconut 1 cup (250 mL) brown sugar, lightly packed ⅓ cup (75 mL) All-Bran cereal ½ tsp (2 mL) cinnamon ¾ cup (175 mL) lentil purée ½ cup (125 mL) canola oil 1 egg, beaten ½ tsp (2 mL) vanilla extract ¼ cup (50 mL) semi sweet...

Butter! Tarts!!!!

First the history and then a recipe….note I didn’t write THE recipe because butter tarts are about as personal as it gets for a veteran baker. To understand this iconic Canadian tart, I turned to retired  York University Professor Mary F. Williamson who responded to my query in her...

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