This gallery contains 7 photos.
A double Chocolate Truffle Brownie is a creation so rich in chocolate, butter and cream that one taste gives you shivers of delight. You melt the butter and chocolate and carefully stir it into the richest, darkest bowl of delight. … Continue reading
OATMEAL CRANBERRY RAISIN REFRIGERATOR COOKIES Print : SLICE AND BAKE COOKIES Cuisine: old fashioned baking : Mrs Butterfingers : 20 mins : 18 mins : 38 mins : 50 Crisp and chewy buttery rich oatmeal cookies with raisins and dried … Continue reading
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Clafouti of any kind makes a simple and wonderful desert, or an absolutely indulgent breakfast. It’s the kind of dish I keep in my apron pocket for those times when I want to whip up a dessert on short notice. … Continue reading
This gallery contains 5 photos.
Crème Brûlée is like Coco Chanel’s little black dress. Perfection in its simplicity. Perfection in its execution. Designed to impress but not to over-power. Always in good taste. And the memorable ending to any dinner. If you … Continue reading
This gallery contains 6 photos.
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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Roasted rhubarb! Doesn’t it simply roll off your tongue. Roasted rhubarb! How intriguing. How absolutely delicious. Stalks of rhubarb roasted to sugary tartness. This simple method allows you to roast pieces of rhubarb to a delicate tenderness that stays … 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
This gallery contains 5 photos.
Blackberries grow wild and unruly steps from my kitchen door. Protecting my arms from attacking thorns and armed with a bucket I can cheerfully spend a glorious afternoon plundering the blackberry vines. In summer I pick them warm from the … 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
The lemon filling in heavenly LEMON CLOUD TART naturally separates into two distinct layer when baked – a fluffy top layer lightened by the whipped cream, and a bottom layer of creamy lemon curd. Use my Blue Ribbon pastry … Continue reading
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