There is several reasons to call this a bodacious bran muffin. Most bran muffins taste like crushed cardboard . Then along comes these bodacious bran muffins filled with yogurt and so bursting with beguiling blueberries one can’t believe they are … Continue reading →
Don’t you just love a cake you can whip up at a moments notice. A cake that comes out of the oven and is ready to serve almost immediately. One that is a doodle to make. And a cake that … Continue reading →
This is such an easy chocolate cake to make it will become your stand-by cake. It is extremely moist and has a rich texture. You require nothing but a balloon whisk, two good sized mixing bowls and either two … Continue reading →
Of all the reassuring comfort food there is nothing better than a perfectly executed, divinely crusty- brown meatloaf. Severed with a generous pitcher of rich gravy and mounds of creamy mashed potatoes it takes comfort food to dazzling new … Continue reading →
When I’m cooking or baking I think of my blog readers. Is this something Patricia in Quebec would enjoy? Is Ping in Thailand still making my apple tart? This recipe is good for Jill. She cooks for one. Dellis … Continue reading →
I have been making this Panettone recipe every Christmas for more than thirty years. Our son would not consider it Christmas unless this gorgeous bread appeared on the breakfast table December 25th. Panettone is an Italian sweet bread that originated … Continue reading →
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 →
This is a fabulous combination of hot Italian sausage and shatteringly delicate puff pastry. Each one bite portion is an explosion of wonderful favour and texture. The honey mustard dip takes the old-fashioned sausage rolls to dazzling new heights.
The recipe is easy to make, but it helps if you have follow the preparation tips.
Use a 5/1/2 or 5/8 inch plan tip to pipe the sausages. Anything larger and you’ll run out of filling . Use a narrow pastry brush for the egg wash. It gives you more control.
A ruler is handy to measure the size of your rolled puff pastry strips and to cut your rolled pastry.
Leave your rolled out pastry on the original wrapping paper. Measure and cut into portions.
While I’m swanning around having a beatific time decorating the house for Christmas my alter-ego Mrs. Butterfingers is puttering about in the kitchen. There is panetonne set to raise . Mince pies to roll out. Short bread to bake. The kitchen is filled with delicious aromas of Christmas.
Mrs. Butterfingers keeps a few easy recipes for dips in her apron pocket. Add the basic ingredients to your grocery shopping list and keep them to hand. They are refreshingly different and delicious rift on some old friends.
This CAESAR DIP leaves the salad bowl and takes on a new role as a great dip. Use the pale green heart leaves of romaine or roll the large leaves lengthwise into tight cylinders.
CREAMY CHÈVRE DIP combines herbs, hot pepper sauce and sun-dried tomatoes for a creamy dip for crunchy fresh vegetable sticks. They are deceptively easy but the precut vegetable trays are not always the freshest. For the crispest possible vegetables create your own from carrots, celery ,fennel, red pepper and green beans. If you use broccoli blanch and refresh it in ice water for the bright green appearance and tender stalks