Raisins

Lassy Mogs. A Newfoundland favourite; well spiced, soft cookies with a deep molasses flavour and filled with dried fruit and crunchy pecans. Irresistible!

Old English Fruitcake. Dark and moist with plenty of spices and packed with plenty of sweet glacé fruit. It’s been a Christmas tradition in my family for decades.

Rum Raisin Fruitcake – a simplified recipe for your choice of a a spiced or un-spiced cake, featuring no other fruit than raisins, which have been soaked overnight in rum.

Chewy Raisin Bars. These old fashioned cookie squares are a little dense and chewy like blondies, with a delicious, caramel flavour which comes from using only brown sugar in the batter.

The Best Classic Canadian Butter Tarts. There’s a reason why we have a national obsession with these sweet, buttery, caramel-y tarts. I’ve sampled them in many places across the country and this thick pastry version is my favourite. Don’t do the raisin debate,  just leave them out if they are not your thing. Everyone should be able to enjoy them as they like them.

Pecan Raisin Oatcakes. A delicious solution to breakfast on the go with the wholesome goodness of oats. Perfect for an afternoon coffee break and for packed lunches too.

Dijon Cole Slaw. Our standard recipe with cabbage and carrots or try adding sweetness with the addition of golden raisins and bell peppers.

Loaded Butter Tarts. Traditional, easy-to-make butter tarts with the addition of toasted pecans, chocolate chips, raisins and dried coconut; ultimately decadent.

The Best Chewy Oatmeal Cookies. A real old fashioned recipe that has crispy edges and a softer chewier centre. The secret here is not to over bake them or they will become brittle.

Custard Tea Buns. This twist on a Newfoundland favourite is made even richer tasting with the addition of custard powder and undiluted evaporated milk to the dough. A perfect teatime treat!