Today, I am sharing the recipe for Oh Henry Square from my vintage recipe files. This is a super easy square to make and there is no baking, or baking skills, required. There are many variations in recipes for this retro sweet treat. What follows is mine.
Continue reading Oh Henry Square Recipe
These Chinese Chews are super tasty – a little chewy and a little crunchy. Apart from basic pantry ingredients, the two key ingredients in Chinese Chews are dates and nuts.
This recipe is also versatile in that it can, instead of being formed into balls, be left as a square when it comes out of the oven and then, once it has cooled, sprinkled with icing sugar (aka powdered sugar or confectioner’s sugar) and cut into squares. Continue reading Chinese Chews Recipe
Macaroni and Cheese really needs no introduction. It has been a classic family favorite for many, many years and nothing, in my opinion, beats the homemade version! Continue reading Classic Macaroni and Cheese Recipe
Today, I am sharing my recipe for Ham, Cheese, and Chives Savory Scones. When we think of scones, we typically think of rich scones that are topped with jam and clotted cream or English double cream, served alongside a lovely pot of tea. However, savory scones are equally tasty and are wonderful to serve warm with nothing more than a slather of good butter for morning tea, brunch, lunch, or even as a side accompaniment to a hearty bowl of chowder. Continue reading Ham, Cheese, and Chives Savory Scones
Today, I am sharing a recipe for Peach and Blueberry Crostini with Balsamic Glaze. This is a lovely sweet and savory appetizer, snack, or hors d’oeuvre to serve especially when blueberries and peaches are in season.
Continue reading Peach and Blueberry Crostini with Balsamic Glaze
Panna Cotta is probably one of the simplest desserts to make. It’s nothing more than heating cream and sugar and stirring in some “bloomed” gelatin to set the mixture. There are many variations to the basic Panna Cotta and, today, I am sharing my recipe for a divine Blueberry Panna Cotta. Continue reading Blueberry Panna Cotta Recipe
One of the things I most look forward to in summer would have to be the making of pies with fresh summer fruit and berries! Today, I am sharing my recipe for a pie made with homemade cherry pie filling. A traditional double-crusted pie, this Cherry Pie calls for the large sweet cherries. Continue reading Classic Homemade Cherry Pie Recipe
These Blueberry Scones are always a lovely treat when the local highbush blueberries are in season. They may be made with either orange or lemon zest for additional flavor and are divine served still slightly warm from the oven with a favorite jam and/or fruit curd with, of course, some clotted cream or English double cream. Continue reading Blueberry Scones Recipe
With access to high quality seafood here in PEI, we consume a lot of seafood, including lobster, especially when it is in season and fished locally off the Island shores. I like developing recipes using lobster as the main ingredient and, today, I am sharing my recipe for Lobster Vol-au-Vent. Continue reading Lobster Vol-au-Vent
Today, I am sharing a recipe for Strawberry Crostini with Balsamic Glaze. This is a lovely appetizer, snack, or hors d’oeuvre to serve, especially during strawberry season. They are not difficult to make and they are some tasty! Continue reading Strawberry Crostini with Balsamic Glaze
Strawberries and rhubarb have long been a compatible flavor combination in baked goods and this Strawberry Rhubarb Crisp proves that to be so. Continue reading Strawberry Rhubarb Crisp Recipe
Today, I am sharing my simple, easy-to-make, recipe for Garlic and Onion Chive Butter. Considered a compound butter because it has flavor additions made to plain butter, this Garlic and Onion Chive Butter combines finely chopped onion chives and garlic cloves with softened butter. The tasty uses to which this divine butter can be put are limited only by your imagination. Continue reading Garlic and Onion Chive Butter
Living in Prince Edward Island on Canada’s east coast offers access to an abundance of fine seafood, not the least of which is lobster. The lobster fishery is a large economic driver for the province.
Having access to high quality locally-fished lobster is a real perk for a recipe developer like me! I have created and published a number of recipes that use lobster as the primary ingredient. This posting is a compilation of those fabulous lobster recipes. Continue reading Fabulous Lobster Recipes
Those of us who love rhubarb eagerly await its appearance in springtime as it is, at least in my zone, the first produce to be harvested from the garden. Today, I am sharing my recipe for Rhubarb Crisp. While this is a lovely springtime treat when the fresh rhubarb is available, it can also be made any time throughout the year using frozen rhubarb. Continue reading Rhubarb Crisp Recipe
Rhubarb is the first produce to be harvested from my garden and is one of the springtime treats I most look forward to each year. I have developed a lot of recipes using rhubarb and, today, present my recipe for Rhubarb and Pistachio Cookies with White Chocolate Chips. These are tasty drop cookies that are loaded with complementary flavors. Continue reading Rhubarb and Pistachio Cookies with White Chocolate Chips
Coffee cake is a simple cake characterized by its streusel topping. While it is typically served alongside a cup of coffee, a fine cup of tea is lovely to enjoy with this type of cake, too. Today, I am sharing my recipe for Rhubarb Sour Cream Coffee Cake. Continue reading Rhubarb Sour Cream Coffee Cake
It’s hard to beat a good Chocolate Chip Cookie, especially one that has a lovely soft texture with a tender crumb and is slightly chewy. Today, I am sharing my recipe for classic Chocolate Chip Cookies. Continue reading Soft and Chewy Chocolate Chip Cookies
This Potato and Ham au Gratin is a fabulously tasty way to use leftover ham and stretch it into more servings than could be achieved by simply plating the meat. Any time this can be done, it provides relief to the grocery budget and provides another main meal option. Continue reading Potato and Ham au Gratin Recipe
One of the best ways I find to stretch the food budget is to work with leftover meat, especially from a roasted turkey or chicken. Taking that leftover meat and incorporating it into soups, chowders, sandwich fillings, casseroles, etc. means more servings can be gotten from it than would simply plating the cold meat. This is a great way to extend an expensive ingredient (meat) and stretch the food budget. Bonus if extending the meat yields a dish that can be frozen for later enjoyment as this is a great convenience to know there is a meal, or meals, ready in the freezer for cooking or reheating. This post is all about Delicious Ways to Use Leftover Chicken and Turkey. Continue reading Delicious Ways to Use Leftover Chicken and Turkey
I am a huge fan of taking leftover meat and turning it into other dishes that will yield more servings than would simply plating the cold meat. This is a great way to extend an expensive ingredient (meat) and stretch the food budget. Bonus if extending the meat yields a dish that can be frozen for later enjoyment as this is a great convenience to know there is a meal, or meals, ready in the freezer for cooking or reheating. This post is all about Ways to Use Leftover Ham. Continue reading Ways to Use Leftover Ham