Apple and Raspberry Crumble

Apple and raspberry crumble is an easy dessert to throw together on those nights you get home late.  It bakes in about an hour and is bubbly and delicious.


5 cups peeled and chopped tart apples

1 1/2 cups raspberries

2 tbsp flour

2 tsp cinnamon

Mix together in baking dish. top with the mixture below.

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Helpful Hints

  • helpfulhints11-22-2016
    Helpful Hints

    Store tomatoes at room temperature

  • Grate carrots in your tomato sauce to sweeten naturally.
  • Place a few grains of rice in your salt shaker to keep it from caking.
  • To keep fruit from discoloring sprinkle it with lemon juice.
  • Place berries on a cookie sheet to pre-freeze them and then move them into containers once frozen. This prevents them from sticking and becoming mushy.
  • Freeze extra wedges of lime or lemon in a freezer bag for later use.
  • To get more juice from a lemon put it in the microwave before you squeeze it.
  • Dried orange peels thrown into the fireplace permeate the room with a lovely scent.
  • To thicken soup and instant potato flakes to the mixture.

Halloween Candy Cookies

I always over estimate the amount of candy that I pass out to trick or treaters on Halloween.  Consequently, I’m always left with packs of candy that I don’t want to eat. 

One way I use up the chocolate is in Halloween candy cookies.  I bake the cookies and then freeze them for later.  The cookies will keep for several months if they are wrapped properly before being frozen.


1 cup white sugar

1 cup butter

1 tsp vanilla

2 eggs, beaten

Mix the above ingredients together.

2 cups flour

1/2 tsp salt

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Sage Squash Soup

Sage is one of my favourite herbs.  The herb combines with mushrooms and squash to produce an earthy flavor to sage squash soup. 

Serve this soup on a cold autumn day with homestyle bread or mini flat bread.


1 red onion -diced

sage squash

2 cups button mushrooms

1 clove garlic – minced

2 stalks celery – sliced

2 tbsp butter.

Saute the above mixture in butter until onions are clear.


4 cups butternut squash

3 cups of stock (Cover veggies)

Boil and cook for 4o minutes or until squash is tender.

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