Raisins

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

Simnel Cake. A British Easter tradition. A light fruitcake with a layer of marzipan baked into the centre, then topped with a traditional marzipan decoration.

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.

Peach Fruitcake. A decades old family recipe for a dense, flavourful and very moist fruitcake for the Holiday season, with instructions for soaking in brandy too.

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.

Christmas Pudding. This simplified recipe is baked, not steamed but still has all the great molasses spice flavour of a traditional pudding. Incredibly delicious with our Rum & Butter Sauce!

Best Newfoundland Christmas Cake Recipes. A collection of 16 recipes for traditional Christmas Cakes from my childhood, plus new twists on tried & true favourites.

Fruitcake Loaf Cake. A richly flavoured cream cheese batter is the star of this quick, easy fruitcake in a smaller, more economical loaf size for those who don’t want or need a large fruitcake.

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.

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.