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The secret to good cookie making is to always cream your butter and sugar really well. At least five or preferably ten minutes. Then beat in the eggs thoroughly one at a time. Stir in the flour briefly – just … Continue reading
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It is pure alchemy. How could such simple ingredients – eggs, milk, cream, sugar – bring grown men to their knees. This recipe for crème brûlée was always on the menu at our restaurant, Roxy’s Bistro. We made … Continue reading
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When you harvest fresh fruit from a Meyer lemon tree in the dark of winter you hold summer in your hand. The fragrance of the blossoms. The glossy leaves shining in the gray light. Your fingers caressing the finely … Continue reading
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This is the perfect cookie recipe for some one who NEVER bakes. The individual who pops into Costco and buys trays of mixed goodies to bring to a pot luck dinner. Or the hostess who passes off bakery cookies … Continue reading
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I have shared hundreds of recipes on my food blog MRS. BUTTERFINGERS. One recipe has been extraordinarily popular. It is my recipe for butter tarts. Hundreds of cooks have down loaded the recipe this quintessential Canadian dessert. The melt-in-your-mouth flaky … Continue reading
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There I am. Nose pressed against the window of a pastry shop in Paris. It is a magnificent display of opulent, mouth watering goodies, but what has caught my eye are miniature golden loaves – Financiers. The story is … Continue reading
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This unprepossessing plant. So humble in origin. A grow anywhere especially in back lanes plant. This long awaited harbinger of spring type of plant. This new darling of avant-garde young chefs. This wonderful rhubarb is the upside-down topping on … Continue reading
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I made my first banana bread just after the second world war. Bananas disappeared from the produce shelves during the war. Rationing, torpedoed cargo ships and ships used for troop transport meant that many food items were simply not … Continue reading
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The ultimate shortbread is worth its weight in gold. It must have just the right amount of butter. Butter creating a rich flavour and crumbling texture. Then there should be a whisper of vanilla. Not too much sugar. The perfect … Continue reading
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Lemons glorious lemons. Grate the rind, squeeze the juice, whip together sugar and eggs and you create pure alchemy. This golden dessert is a creation that is heavenly beyond words. It has the most decadent puckery lemon flavour. The … Continue reading
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