This is not the Oreo cookie of your childhood. It’s a little less crisp, a whisper less sweet.  The squishy filling is a sophisticated, buttery vanilla flavoured layer of wonderfulness.  The cookie is rich and dark and seductive.

CHOCOLATE CREME SANDWICH is an adult cookie. One you will reach for when involved in a long and difficult project; an intellectual cookie for the book-worm. A cookie that will sustain you as you wade knee deep in snow through War and Peace; when you think you will never get to the end of Atlas Shrugged, or a reward for actually finishing reading Ulysses.

The dough is pure joy to make. It’s easy, forgiving and simple to roll out, and holds its shape if you wish to use a scalloped cutter. Make this cookie with the very best cocoa you can find. For a darker cookie use a combination of black cocoa and Dutch-processed cocoa powder. Don’t use all black cocoa as it lacks the rich chocolate flavour your cookie requires.

Because of the butter filling this ephemeral cookie, once baked and filled, is best served that day.  They can be wrapped well and refrigerated for up to 2 days.

The filling can be made ahead and kept tightly covered in the refrigerator for up to three days.  The dough can also be cut into rounds, wrapped airtight and frozen.  There’s no need to defrost before baking. This allows you to bake and fill half the cookies, then bake and fill the rest of the cookies two days later.    Four glorious days to enjoy chocolate creme sandwiches!


: 22
Darkly decadent, ravishingly addictive, absolutely binge worthy and better than Oreo cookies.
  • 340 grams (2½ cups all-purpose flour
  • 43 grams (1/2 cup) sifted unsweetened cocoa powder.. For a darker cookies remove one to two tablespoons of cocoa powder and replace it with the same amount of black cocoa powder
  • 183 grams (1 stick plus 5 tablespoons) unsalted butter, cut into chunks, at room temperature. The butter should be soft enough to indent when pressed with your fingertip.
  • 134 grams (2/3 cup) sugar
  • ¾ teaspoon fine sea salt
  • 30 grams (1) egg white at room temperature
  • 85 grams (6 tablespoons) unsalted butter, cut into chunks, at room temperature. Be sure the butter is soft. It should indent when pressed with your fingertip.
  • 150 grams (1¼ cups) sifted icing sugar
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon fine sea salt
  • 1 generous teaspoon pure vanilla extract
  • If you want an extra thick layer of filling double the recipe for the filling
  1. Heat your oven to 350F.
  2. Line two baking sheets with parchment paper. Have a 2 inch diameter cookie cutter (or the cutter of your choice) and a metal spatula at hand.
  3. Whisk your flour and cocoa powder together and set aside.
  4. Using your stand mixer fitted with the paddle attachment beat the butter for for a minute or so then add the sugar and salt. On medium speed mix until smooth and light.
  5. Add the egg white(which will curdle the mixture at first) and mix for 2 or 3 minutes, scraping the bowl as needed, until the egg white is fully incorporated.
  6. Mix in the vanilla.
  7. With the machine off add the flour and cocoa all at once and pulse gently until the risk of flying flour has passed.
  8. Turn the mixture to medium and mix until the dough holds together and forms clumps when pinched. It should come together as a ball. Don't over mix.
  9. Dump the dough out onto a work surface and knead until it comes together.
  10. Divide the dough in half and pat and flatten into disks.
  11. Work with one piece of dough at a time. Roll the dough between two pieces of parchment paper to a thickness of ⅛ inch.
  12. Slide the dough, STILL BETWEEN THE PAPER, onto a baking sheet . You can stack the slabs of cookie dough. Freeze for at least 1 hour.
  13. or ... The rolled-out dough can be frozen, wrapped airtight , for up to two months.
  14. or ... The dough can also be cut into cookie rounds, wrapped airtight and frozen for up to 2 months; no need to defrost before baking.
  15. Now let's bake the cookies! Working with one sheet of cookie dough at a time, peel away both pieces of parchment paper and place the the dough back on one piece of paper.
  16. Cut the dough and place the rounds of the baking sheets, leaving an inch between them. You may new the metal spatula to careful lift the cookies off the parchment paper.
  17. Gather together the scraps FROM BOTH PIECES of dough, re-roll them between parchment paper and freeze until firm.
  18. Bake the cookies, in the center of your oven, one sheet at a time for 12 to 14 minutes rotating the pans from front to back after 7 minutes. Cookies should feel firm to the touch when done.
  19. Transfer to racks and allow the cookies to rest for at least 5 minutes before taking them onto the racks to cool to room temperature
  20. This recipe makes 22 sandwiches (44 individual cookies) Any tiny bits of cookies scraps left over can be baked along with the cookies for the cook to nibble on.
  22. In the stand mixer, using the paddle attachment, beat the butter until smooth and add the salt and confectioners' sugar. Beat until smooth and add the vanilla. Mix until combined - about 4 minutes.The filling will look like creamed cheese.
  24. Count your cookies for an even total.
  25. Take half that total and turn the cookies bottom side up. Put a spoonful of filling on the bottom half of the cookies.
  26. Top with the remaining cookies, bottom side down, and jiggle the cookies, twisting them in opposite directions, to spread the filling evenly.
  27. The cookies can be eaten immediately, although the filling will be soft and squish out at first bite.
  28. For neater cookies (with filling that will still squish, but less so) give the filling a couple of hours to set and firm a little, or chill the cookies for 1 hour.
  29. Once baked and filled, the cookies are best served that day, but they can be wrapped well and refrigerated for up to 2 days. The cookies are good cold or at room temperature.

This recipe adapted from Dorie’s Cookies

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There are some who say the ultimate sweet treat is cookies and milk.  Make the cookie crispy rich with the perfect amount of old fashioned oatmeal,  bittersweet and milk chocolate chips and you have the oatmeal chocolate chip cookie that dreams are made of.  Bake with the best chocolate chips you can find or be creative and  chop a bar of good chocolate into coarse chunks.

: cookie
Cuisine: baking
: 28
Gorgeous, high addictive cookie with a crisp texture, overtones of caramel and a strong presence of chocolate. Indulge it as a breakfast cookie.
  • 120g (1 cup) unbleached all purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp cinnamon powder
  • ½ tsp fine sea salt
  • 115g (1/2 cup ) unsalted butter room temperature (the butter indents when pressed with your finger) Soft butter is important.
  • 100g (1/2 cup) granulated sugar
  • 109g (1/2 cup) packed light brown sugar
  • 1 large egg (60g) at room temperature
  • 1 tsp vanilla extract
  • 123g (1⅓ cup plus 1 tbsp) rolled oats (slow cooking old fashioned type)
  • 85g (1/2 cup) bittersweet chocolate chips or chunks
  • 85g (1/2 cups) milk chocolate chips or chunks
  1. Heat oven to 350F at least 15 minutes before you start mixing your dough
  2. Line baking sheets with parchment paper
  3. Combine the dry ingredients, flour, baking soda, baking powder,cinnamon and salt into a bowl and whisk to combine. Set aside.
  4. Using stand mixture with paddle attachment beat the butter and sugars until light and fluffy. This may take 5 minutes or more. This is a crucial step to give you light and crisp cookies.
  5. Add your sugars and beat well.
  6. Add the eggs one at a time and then the vanilla.
  7. Gradually add dry ingredients in 2-3 additions with the mixer on low speed. Mix just until combined.
  8. Combine the oats and chocolate and add them to the dough with mixer on low speed, mixing just until well distributed.
  9. Using your smallest size (cookie, ice cream) scoop or a fat tablespoon size arrange the dough on the cookie sheet about 2 inches apart. Do not press the dough flat. This recipe makes 28 cookies.
  10. Bake for 12 to 15 minutes . One sheet at a time turning the sheet half way through the baking. The edges of the cookie should be golden brown.
  11. Cool the cookies on the sheet long enough for them to retain their shape
  12. This recipe can be doubled if you have a heavy duty stand mixer
  13. (chef note - raisins (75g) can be used in place of ½ cup of chocolate


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Of all the soups we made at ROXY’S BISTRO in Regina, tomato basil soup was our favourite.    This  soup tastes like the glorious days of summer.  The tomatoes  enhanced with basil and a whisper of oregano.    The very … Continue reading

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When you are in the midst of an Arctic Vortex, you stay home and bake. You admire the brittle blue skies etched with sugar sparkling snow covered mountains, but from your kitchen window.

This cold weather cookie comes together quickly and quietly, no stand mixer required. It is a grown-up ginger cookie warm with spices, and rich with memories of tall glasses of milk. The secret that take it above and beyond other cookies is the generous spoonfuls of powdered ginger, plus freshly grated ginger, orange zest, cinnamon, cloves, black pepper, and a pinch of cayenne. The spices are bloomed in melted butter and sugar, and whisked until a simmer, then set aside to cool. Add a beaten egg, the flour mixture, and pop the dough into your refrigerator for a two hour nap.

These grown-up ginger cookies bake wafer thin, and snap when you break one in half to nibble with coffee, a glass of wine, or child-like- dip into a cold, glass of milk. Then the moment, when your home is filled with the heady fragrance of baking, you close your eyes and remind yourself of the Rubaiyat and Omar Khayyam: BE HAPPY FOR THIS MOMENT.THIS MOMENT IS YOUR LIFE.

: cooking
Cuisine: Swedish
: 24-30
An easy to make recipe with generous amounts of ground ginger. A cookie that goes well with wine as coffee.
  • 217 grams (1⅔ cups) all-purpose flour
  • ½ teaspoon. baking soda (be sure baking soda is fresh, not baking soda that has been stored in the fridge
  • 113 grams ( 8 tablespoons.) unsalted butter
  • 100 grams (1/2 cup packed) light brown sugar
  • 78 grams(6 tablespoons) white sugar
  • 85 grams (1/4 cup) light corn syrup
  • 2½ tablespoons ground ginger (yes, 2½ tbs)
  • 1 tablespoon finely grated fresh ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cinnamon
  • ¾ teaspoon finely grated orange zest
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon of freshly ground black pepper
  • A pinch of cayenne pepper
  • 1 large egg, beaten
  • Turbinado sugar, for sprinkling. You can also use rock sugar. It is white as opposed to the brown Turbinado sugar. If you don't have those sugars in your pantry use regular white sugar.
  1. If you do not have a digital scale and the smallest size ice cream scoop this could be the time to add them to your baking arsenal. Baking is a precise science and using scales can make a difference in the outcome of your baked goods. As well as using the correct amounts of ingredients, measuring something sticky, like corn syrup is less messy. Using an ice cream scoop makes portioning your dough much easier, especially when dealing with sticky dough like this recipe.
  2. Heat oven to 350F at least 30 minutes BEFORE you put the cookies in. Bake cookies on the center rack one sheet at a time.
  3. In a large bowl whisk together flour and baking soda and set aside.
  4. In a medium sauce pan combine the butter, both sugars, the corn syrup, both gingers, the cinnamon, orange zest, salt, cloves, black pepper and cayenne. As the butter melts stir with a wood spoon or whisk until the sugar dissolves and the mixture begins to simmer. Remove from the heat and turn out into a medium or large bowl to allow the mixture to cool quickly.
  5. Stir the egg into the cooled mixture until well combines and smooth.
  6. Add the dry ingredients and stir until no dry flour remains. The mixture will look very slack but will firm up.
  7. Refrigerate for at least 2 hours or up to 2 days well covered with plastic wrap.
  8. Line your baking sheets with parchment paper. Using the ice cream scoop measure out the dough. Place cookies 2-3 inches apart. These cookies really spread
  9. Or - Working with a tablespoon of dough at a time, use dampened hands to roll into balls.
  10. Lay a sheet of plastic wrap over the balls and use the bottom of a dry measuring cup to flatten each cookie to about ¼ inch thick.
  11. Remove the plastic and generously sprinkle each cookie with the turbinado or rock sugar..
  12. Bake until richly browned, 14 to 16 minutes, turning the sheet around half way through the baking. Depending on your oven cookies taken out at 14 minutes gives you a chewy cookie while those baked to 15-16 minutes you have a true gingersnap.
  13. Cool the cookies ON THE BAKING SHEET for 10 minutes, then transfer to a wire rack and cool completely.
  14. The cookies keep for up to a week in an airtight container - if they last that long.


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This is a rich, sophisticated Christmas cookie that captures the essence of the season and then lavishes it with white chocolate.   A cookie that asks you to buy the best white chocolate you can find and chop it into chunks.  White chocolate chips just wont do.
: cookie
Cuisine: baking
: 30
An easy to make drop cook rich with white chocolate and flavored with gingerbread spices
  • 150g (2/3 cup) unsalted butter at room temperature
  • 200g (1 cup) dark brown sugar
  • 2 large eggs at room temperature
  • 1 tsp vanilla
  • 300g (2¼ cups) all purpose-flour
  • 2 tsp ground ginger
  • ¾ tsp ground cinnamon
  • ½ tsp freshly grated nutmeg
  • ¼ tsp ground cloves
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 300g (10½ oz) good quality white chocolate, chopped into chunks
  1. Using your stand mixer with the paddle beat the soft butter until lightly whipped
  2. Add the sugar to the butter and beat until light and fluffy. About 2-3 minutes.
  3. Add the eggs one at a time beating well each time.
  4. In a separate large bowl whisk the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda and salt.
  5. Add the flour mixture to the butter and sugar and continue mixing until well combined.
  6. Add the chocolate chunks and mix just until combined.
  7. Turn out the mixture into a bowl large enough to contain the dough and give you room to scoop out the dough for cookies. Cover the dough tightly with cling film and refrigerate for 45 minutes.
  8. Preheat the oven to 175C (350F) and line two baking trays with parchment paper.
  9. Use your smallest size ice cream scoop to portion out the dough and space them 5 cm (2 in) apart. The recipe makes 24 to 30 cookies.
  10. Using your finger tips press each cookie lightly down
  11. Bake your cookies one tray at a time in the center of your oven for 16 minutes.
  12. Allow them to cool on the baking tray.
  13. The cookies will keep fresh for 2-3 days in tightly closed container or freeze for one month.

The recipe calls for butter at room temperature.   This means when you press the butter with your finger tip it indents easily.  To soften butter cut it into small squares and layer between two pieces of saran wrap.  Press down on the butter with your palm several times  This will soften the butter.

This recipe was adapted from THE BOOK OF GINGERBREAD by Helen Garcia

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. This is not a breakfast type cookie. Or an after school snack cookie. This is pure and wonderful indulgence. A cookie to be served on vintage Limoges plates when an old friend joins you for afternoon tea. This is a cookie one could serve as a dinner party dessert; along with tiny scoops of vanilla ice cream garnished with more chopped nuts and chocolate. It fulfills you longing for something rich and wonderful and completely unexpected.
: cookie
Cuisine: baking
: 20-30
A delicate cookie rich with an abundance of nuts and chocolate. You can use either hazelnuts or walnuts. Cookies keep well at room temperature for six days.
  • 112 grams (3/4 cup) hazelnuts or walnuts
  • 113 grams (1/2 cup) butter at room temperature. The butter should be soft enough to easily show your pressed fingerprint.
  • 92.5 grams (1/2 cup) lightly packed light brown sugar
  • 67 grams (1/3 cup) granulated sugar
  • 1 large egg (60 grams)
  • 1 tsp. pure vanilla
  • ½ tsp. fine sea salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 120 grams(1 cup) all-purpose flour
  • 120 grams3/4 cup ) good quality white chocolate chips
  1. Preheat the oven to 300F (150c). Place the hazelnuts on an unlined baking sheet and bake for 8 to 10 minutes, until toasted and brown. Roll the hazelnuts in a tea towel and briskly rub off as much of the skin as possible. If you are using walnuts simply set aside and cool them to room temperature. Nuts burn easily so watch them carefully.
  2. Increase the oven to 350F (185c) and let the oven come to temperature for at least 20-30 minutes before putting cookies in the oven.
  3. Line the same baking sheet with parchment paper.
  4. Coarsely chop the nuts
  5. In medium size bowl whisk the flour, salt, baking power and baking soda until combined. Set aside.
  6. In your stand mixer using t he paddle blade cream the butter on medium speed until light (about 3 minutes)
  7. Add the white and brown sugar and cream until well mixed.
  8. Ad the egg and vanilla and continue to mix until light and fluffy (about 4-5 minutes) scraping down the sides and the bottom of the bowl as needed.
  9. Add the flour mixture, the nuts and the white chocolate and mix on LOW speed for barely a minute. Do not be concerned if parts of the dough look unmixed.
  10. Remove the bowl from the stand mixer and using a spatula GENTLY finish mixing the dough. Use a folding motion rather than stirring the cookie dough.
  11. Using your smallest sized ice cream scoop (or two teaspoons) form the dough into 1 inch balls the equivalent of about 2 tablespoons.
  12. Arrange on the baking sheet a generous 2 inches apart.. Be aware. These cookies do spread.
  13. Bake one sheet at a time, in the center of the oven for 15 to 20 minutes turning the sheet after 10 minutes until the cookies are golden brown. Be careful not to over-back them.
  14. Remove from the oven and place the sheet of cookies on the cooling rack for 3-4 minutes.
  15. then carefully remove the cookies from to the sheet to finish cooling to room temperature.
  16. Serve immediately or will keep up to 6 days in an air tight container at room temperature.


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This is no ordinary ginger cookie.  It delivers an extraordinary burst of ginger flavour and then offers more.   It has the crisp ginger snap that goes beautifully with cold milk. There’s a hit of molasses that reminds you of  gingerbread eaten fresh out of the oven on a winter day.  Notes of cinnamon and cloves deepen the flavour.  And then back notes whisper of black pepper.  This ginger cookie has caught the memories of spicy pumpkin pie at Thanksgiving, and a whisper of  Christmas mulled wine.
A lovely part of this outstanding ginger cookie is the ease of preparing it.  Start with a mixing bowl, a whisk  and a wooden spoon (no mixer required).  Melted butter, sugar molasses and eggs are whisked together.  Then the dry ingredients are stirred until blended.  The smallest of ice cream scoops shapes the dough that you roll in sugar and gently place on the baking tray.
Freshly baked cookies are always a delight, but this is one ginger cookie that tastes even better the next day.  The spicy flavour mellows and becomes even richer.  They keep beautifully for a week  or you can freeze them for up to three months

: cookie
Cuisine: baking
: 32 cookies
A spicy ginger cookie that is chewy, tender and crisp. It comes together quickly. Just 10 minutes of prep time.
  • 175 g (3/4 cup) unsalted butter, melted and cooled to room temperature
  • 250 g (1¼ cups) packed demerara or dark brown sugar
  • 65 g (1/4 cup) fancy molasses
  • 1 large egg and one egg yolk beaten at room temperature
  • 335 g (2¼ cups) all-purpose flour
  • 2 tsp baking soda
  • 18 g (2 tbs) ground ginger
  • 1 tsp. ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp freshly ground black pepper
  • ½ tsp fine sea salt
  • sugar, for rolling the cookies
  1. If possible use digital scales for your measurements of the ingredients. This insures your accuracy in measuring and makes clean-up easier.
  2. For the very best results use the ingredients listed. Avoid substitutions if possible.
  3. Have your cookie sheets ready and as soon as you have the dough mixed fill the first sheet and pop it in the oven. Fill the second sheet and have it ready to put in the oven when you take the first sheet out. This dough does not take kindly to sitting too long before baking..
  4. Preheat the oven to 325F (160C) and line two baking trays with parchment paper.
  5. Whisk together the melted butter, demerara (or brown) sugar, molasses, egg and egg yolk in a large mixing bowl.
  6. In a separate bowl stir the flour, baking soda, ginger, cinnamon, cloves and pepper together.
  7. Add the flour mixture all at once to the butter mixture with a wooden spoon and stir until blended. The dough will seem very slack at first but it sets up very quickly.
  8. This is a soft dough and a small ice cream scoop is a superior way to shape your dough into balls. If you are an avid cookie maker an ice cream scoop is a good investment. Lacking this handy device you can use 2 teaspoons to shape the dough. Roll each cookie gently in granulated sugar to coat and place on the prepared baking trays. Set the balls 1½ inches apart.. DO NOT PRESS THE COOKIES DOWN. This recipe makes 32 cookies. When baked the cookies measure about 3 inches across.
  9. Bake for 20 minutes minutes for soft, chewy cookies, 25 minutes for crisper cookies. The edge should brown around the edges. The cookies will puff up while baking and then collapse as they cool, developing a lovely crackled surface.
  10. LET THE COOKIES COOL ON THE TRAY sitting on a wire rack.

These ginger cookies are made glorious with their deep, intense ginger flavour.  The recipe calls for two tablespoons of ginger.  You can use less but I suggest you put your “brave” on follow this recipe.  All of it.    The ginger flavour is accompanied with cinnamon, cloves and freshly ground black pepper.  For a tender, chewy cookie bake for twenty minutes.  A crisper, crunchy cookies takes five minutes more.


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This is not your quiet, little every day coffee cake.  This is a coffee cake with attitude.  The cake is rich with sour cream and enhanced with the brilliant, tart flavour of cranberries.  There is the important streusel crumb topping.  Lavish with butter and sugars,  and a swirl of vanilla.  Together they present a coffee cake that is a fabulous. .A coffee cake both tart and  sweet.  Deeply flavoured.  Rich in texture.  A  cake to make again and again.

Make the vanilla crumb first.  Better still mix it up ahead of time if you are making this cake for breakfast. I often make a double batch of this crumb. This topping is excellent for any type of fruit crumble and will store in a plastic bag in the freezer for up to 3 months. Have your butter nice  and soft and cream it well with sugar before adding the eggs.  You add the flour alternatively with the sour cream and then half the cranberries.   The rest of the berries are sprinkled over the top of the cake when it is in the pan.  If you are using frozen cranberries thaw them first.  Finish the cake batter with the vanilla crumbs.

Generously flour and butter your pan. You can bake this in a deep 9-inch square cake pan, or a 9-inch spring form pan.  I prefer to use a spring form pan.  It makes for better presentation of your cake.  If you use a spring form pan set it on a cookie sheet or something that will catch any moisture from the cake.  The cake will keep well for a couple of days  – if it lasts that long.

: coffee cake
Cuisine: breakfast
: 10
A rich coffee cake that is sweet and nicely tangy with tart ingredients of sour cream, cranberries and orange zest.
  • makes 2 cups
  • 1 cup(120g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (42.5g) packed brown sugar
  • ¼ tsp fine sea salt
  • ½ cup(68g) unsalted butter
  • 1 tsp pure vanilla extract
  • 1 generous tbsp. unsalted butter at room temperature for the cake pan
  • 1¾ cups (219g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • ½ cup (68g) unsalted butter
  • ¾ cup (150g) granulated sugar
  • zest of a large orange
  • 2 large eggs (105g)
  • 1 tsp. pure vanilla extract
  • ½ cup (123g) sour cram
  • 2 cups )200g) cranberries fresh or frozen. If frozen thaw before using.
  2. Combine the flour, sugars, salt and butter in the bowl of a stand mixer with the paddle attachment. Mix on low-speed until the texture of coarse crumbs. Drizzle the vanilla over the mixture and mix briefly. Empty into a medium sized bowl and set aside.
  4. Preheat oven to 350F
  5. Generously butter a 9 inch square baking pan or a 9 inch spring form pan.
  6. Sift the flour, baking power, baking soda and salt together in a medium sized bowl.
  7. Using a stand mixer with the paddle attachment cream the butter well. Add the sugar and orange and cream for about 2-3 minutes.
  8. Add the eggs one at a time, scraping down the sides of the bowl after each addition.
  9. Add the vanilla.
  10. Stir in the flour mixture in three additions alternating with the sour cream in two additions, beginning and ending with the flour mixture and scraping down the sides of the bowl occasionally. With each addition of the flour and sour cream mix until just a few wisps of the flour and sour cream are visible. DO NOT OVER MIX. By the time you add the last portion of flour these wisps will be combined.
  11. Fold in one cup of cranberries using a heavy wooden spoon. The cake mixture will be quite stiff.
  12. Spread the mixture into your prepared cake pan. Smooth the top with a soft spatula.
  13. Distribute the remaining one cup of cranberries over the cake.
  14. Sprinkle the crumb topping over the cranberries
  15. Bake for about one hour or until lightly golden and firm on top - especially the center of the cake. About ten minutes before finished baking time check your cake using a thin wooden skewer. Insert it into the center of the cake. It should come out dry..
  16. Cool the cake on a rack for 30 minutes, then remove the side of the top of the spring form pan.
  17. Store wrapped in plastic wrap. The cake will keep at room temperature for 2 - 3 days.


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Slender, delicate, refreshing English cucumbers. Beloved in cucumber sandwiches. Adored in Salads. Admired in pickles. And wonderful lavished on burgers.   English cucumbers piled in glorious green pyramids at the vegetable markets. I fill my shopping basket with them. Cucumbers … Continue reading

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THE VERY VERY BEST TOMATO SAUCE . . . thank you Marcella Hazan

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Early morning. I’ve walked out to the garden to harvest tomatoes. My farmer neighbour is cutting hay in the field near by. The swaths lay in military straight rows. The air is filled with the perfume of the freshly cut … Continue reading

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