If you like sweet desserts than Brownie Pudding is the recipe for you. The recipe has a cake like brownie covered by a decadent chocolate and brown sugar sauce. It’s sure to please sweet lovers and chocolate lovers alike.
The orange raspberry angel cake is another recipe from my grandmother’s cookbook. The cake is light and tender and delicious when served with the orange raspberry sauce I drizzled over top. Serve extra sauce in a jug for those who love fresh fruit.
10 – 11 egg whites
1 tsp cream of tartar
1/4 tsp salt
1 1/4 cup fine sugar
1 tsp vanilla
1 cup cake flour.
Note: you can make extra fine sugar by whizzing granulated sugar in a food processor.
Marshmallow squares are crazy easy to make and are delicious. They’re sweet and delicious and anyone with a sweet tooth will love them. Store in the refrigerator for an indulgent treat any time of day.
Easter Buns can’t be easier to make. Just throw the ingredients in your bread machine and follow a few simple steps and you have flavourful buns for your Easter treats. Enjoy with coffee, tea or Cranberry Iced Tea
1 cup almond milk
1 egg or 1 vegan egg
1 tsp salt
1/4 cup honey
1/4 cup butter or vegan butter
3 3/4 cups flour
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp nutmeg
1 1/4 tsp yeast (Bread machine or high activating)
1 cup raisins
Measure ingredients into the bread machine pan in the order listed omitting the raisins. Set on dough mode. At the signal add raisins.
When the dough is ready remove to a floured surface and cover with a bowl. Let rest 15 minutes.
Divide dough into 12. Toll each into a bun and place on a cookie sheet. Cover and let rise 45 minutes
Bake in a 375 degree Fahrenheit oven for 20 minutes or until the bun is golden brown.
I remember as a child we always coloured Easter eggs by using onion skins. The variation in colour and imperfections in the tone were always more fun than the colour that commercial dyes create. I’ve found as an adult that you can colour eggs with other natural materials. Below is a list.
3 tbsp Turmeric – yellow eggs
purple cabbage – blue eggs
blueberries – darker blue eggs
beets – pink eggs
cranberries – red/pink eggs
spinach – green eggs.
In a pot bring 2 cups of fruit or veggies or the Turmeric and 1 cup of water to a boil Boil for 30 minutes or until a water has turned the desired colour. Cool mixture
Add 2 tbsp of vinegar to mixture and transfer to a bowl or jar where eggs can be covered with the mixture. Add 2 or 3 hard boiled eggs to the dye. Soak from 1/2 hour to overnight in the refrigerator.
Flavoured vinegars are great in salad dressings but can be pricey to buy. Fortunately they are easy to make but takes some preparation. Below I have listed recipes for Raspberry/Blueberry Vinegar, Sage Red Wine Vinegar and Thyme Basil Vinegar
1/2 cup mashed raspberries
1/2 cup mashed blueberries
White vinegar to fill a jar
Add fruit to jar and fill with vinegar. Cork and let stand for at least 1 week. Strain and use on salads or as a marinade. Can be sweetened by adding stevia to the finished vinegar. Continue reading Infused Vinegars→