People can be divided into those who love Fruitcake and those who hate Fruitcake. It is very polarizing and there is little middle ground! I was in the latter group until one Christmas season I was reading my December issue of BonAppetit and saw a recipe for, “A Fruitcake to Love.” A light fruitcake that had olives in it! I present this recipe mainly for the haters in the hopes that you will stick your toe over the line and give it a try.
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It is that time of the year when I am deciding what Christmas Cookies I will be baking this year. I always try two or three new ones from all those cooking magazines that I subscribe to. However, there are two that always make my list, my Grandma’s Shortbread and Ginger Snap cookies. As soon as the first batches of these are in the oven I start to feel the Christmas spirit!!
Almost every time I make this dish, people ask me for the recipe. This recipe pleases everyone. The cheese sauce is made with onion, thyme, bay leaves and peppercorns to give it great flavour. However, all of that is strained out so no green bits that kids (and I am not just talking about the little ones) might not like.
I can’t believe Thanksgiving is just over a week away (for my American friends, I am not way ahead of myself, we Canadians celebrate Thanksgiving the second Monday of October)! Where has the fall gone? While some people think about Turkey first, I am a baker, so the first thing I think about in regard to Thanksgiving is pumpkin pie! Everyone needs a pumpkin pie recipe in their baking arsenal. I have been using the recipe for years and getting raves, even a request for a birthday pumpkin pie instead of cake from one family member
There is nothing better than waking-up on a weekend morning and enjoying a fresh out-of-the-oven cinnamon bun. However, I also like sleeping in on the weekend so I don’t want to wake-up before the crack of dawn to start making them.