Archives

Chocolate Nanaimo Bars. A triple chocolate version of the classic Canadian no bake treat that may well be one of the best chocolate cookie bars you’ve ever tasted.

Newfoundland Figgy Duff. It has nothing to do with figs; raisins were once referred to as figs here & are always added to this traditional steamed pudding.

These beautiful garlic potatoes dauphinoise get additional flavour boosts from French’s Dijon Mustard and Gouda cheese! A perfect side dish with Easter ham or lamb.

Maple Vanilla Bean Bundt Cake. Old fashioned baking at its very best in a moist delicious bundt cake like you’d serve for Sunday dinner years ago.

Pecan Magic Bars. A classic, super easy, chewy, nutty, chocolatey cookie bar that’s practically foolproof for even the most novice baker and they freeze exceptionally well too.

Chicken Adobo. This Filipino favourite is quick & easy to make using simple ingredients and a little bit of an unusual cooking method to produce one of the most deliciously tender and tasty chicken dishes I’ve ever tried. Originally published Oct 2016. Chicken adobo is a favourite dish in Filipino restaurants. The number of restaurants …

Partridgeberry Coconut Meringue Squares. A soft cookie base, covered with sweet-tart partridgeberry jam and a layer of coconut meringue. Delicious with practically any favourite jam of your choice. Originally published December 2007. Our first Holiday season online! This is another old family recipe that I make every Christmas. I have also made this recipe with …

Fried Chicken Stew with Corn Flour Dumplings. A real crowd pleasing comfort food meal with crispy fried chicken fingers, fluffy dumplings, plenty of veggies and an intensely flavoured gravy.

Blueberry Swirl Coffee Cake. A moist buttery coffee cake swirled with blueberry jam, then topped with a crumb streusel and a drizzle of vanilla glaze.

These Blueberry Oatmeal Scones are tender with crispy edges & are a real weekend brunch treat, especially with a pat of melting butter or with thick cream. 2025 update. Originally published October 2007 in our very first month online. Here’s one from the archives that deserved an update. I was making these scones just a …