The most loved, most used of all my many baking cookbooks is tattered, torn, mended and scribbled. More than fifty years ago it came free with a bag of Robin Hood Flour. I adore anything baked with cherries. This … Continue reading
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We were celebrating the Queen’s Diamond Jubilee. High above Vancouver the roof top garden of our London born friends, Jackie and Allen, red-white-and-blue buntings fluttered in the breeze. Tiny Union Jack flags stood at attention. Tiaras glittered … Continue reading
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This is the carrot cake recipe we made in our first restaurant. We called it our special occasion cake. The recipe makes a fine crumb and is perfect for layer cakes. We made it for a country wedding. It … Continue reading