Cranberry orange loaf is a easy to make festive treat to have around the holidays. Filled with fresh cranberries and orange zest it is fresh and fruity. Try pairing the loaf with your favourite tea or eggnog.
2 cups flour
2 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup sugar
3/4 cup orange juice
2 tbsp orange zest
1 beaten egg
2 tbsp melted butter
1 cup cranberries
Continue reading Cranberry Orange LoafOnce a week we get a grocery box from local vendors. Quite often it includes fresh artisanal bread. While great by itself the bread makes fantastic bread pudding.
Enjoy!
1 loaf artisanal bread. Your choice of flavour. cube.
1/2 cup whole cranberries
1 cup sliced apple
2 cups heavy cream
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup granulated sugar
4 beaten eggs
Continue reading Home made bread puddingFresh tomatillo salsa is great on corn chips, baked potatoes or other vegetables. It whips up in less than 20 minutes and is better than the store bought versions. Adjust the sugar to the level of acidity you prefer.
4 peeled and washed tomatillos
2 cloves crushed garlic
600 grams fresh tomatoes chopped
3/4 cup basil chopped basil leaves
1/4 tsp salt
2 tbsp lime
sugar to taste ( 1 tbsp to begin)
Continue reading Fresh Tomatillo SalsaWhen November rolls around I start baking cookies to put in the freezer for Christmas. Raspberry Almond Swirl Cookies freeze well and are delicious. They’re pretty on a Christmas platter or tasty just for tea time. For a different flavour cranberry jam or marmalade can be substituted for the raspberry.
Enjoy!
INGREDIENTS
1 cup soft butter
2 eggs beaten
1 2/3 cups granulated sugar
1 tsp orange extract
1/2 tsp lemon extract
3 3/4 cups flour
2 tsp baking powder
1 tsp salt
1 cup raspberry jam
1/2 cup slivered almonds
Continue reading RaspBerry Almond Swirl CookiesI don’t often eat cereal for breakfast but when I do I tend to eat granola. This granola recipe includes coconut oil, honey and dried apricots. For a surprise cocoa nibs are added for a chocolatey kick. Enjoy morning granola for breakfast or on top of your favourite crumble.
3 1/2 cups rolled oats
1/2 cup cocoa nibs
1/2 cup sliced dried apricots
1/2 cup unsweetened coconut
1/2 cup sliced almonds Continue reading Morning Granola
Lemon is one of my favourite flavours. Zingy lemon muffins are full of the taste and smell of lemon and citrus. They’re great for a treat any time of year and are especially good with strawberry jam. Try baking mini muffins for take a long treats.
2 cups flour
1 cup sugar
2 tsp baking powder
1 tsp salt
1/2 cup melted butter
1 cup lemon juice
4 eggs
grated lemon rind
Cranberry Iced Tea is fresh and fruity. Ir’s a wonderful drink for hot days and is a fresh twist on normal iced tea. Serve with Blueberry Vanilla Cookies.
INGREDIENTS
1/2 cup sugar
1/2 cup water
1/8 tsp cloves
1/8 tsp nutmeg
1/8 tsp ginger
1/2 tsp cinnamon
Boil for 5 minutes
Add 2 cups cranberries
Easy banana bread has many uses. Sliced with peanut butter and a few banana slices it makes a great breakfast. Use in bread pudding or toast cubes to make croutons for fruit salad. Don’t forget to have a slice on its own. It’s delicious!
INGREDIENTS
1/4 cup safflower oil
3/4 cup sugar
1 beaten egg
1 medium mashed ripe banana
3 tbsp almond milk
2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup chopped walnuts.
DIRECTIONS
Freezer Biscuits are ideal for those times when you want something light but don’t want to cook. The dough is made and frozen for the future and then simply placed on a cookie sheet and cooked in the oven.
Serve with your favourite jam.
3 cups flour
1/4 cup sugar
3/4 tsp salt
4 tsp baking powder
1/4 tsp cream of tartar
1/2 cup vegan margarine
1 vegan egg
1 cup almond milk
Garlic spaghetti is fresh and flavourful. It’s great with a side salad or by itself. Try different herbs as toppings.
3 tbsp olive oil
3 cloves garlic chopped
spaghetti for 2 people
1/2 cup grated parmesan
1 pkg liquid vegetable bouillon
Cook spaghetti to al dente stage.
While spaghetti is cooking brown garlic in olive oil in a frying pan.
Transfer spaghetti to frying pan. Mix in bouillon and Parmesan.
Remove to a plate and top with herbs.
Serve immediately.
