Category Archives: Recipes

Goat Cheese and Basil Pesto Stuffed Chicken Breasts

Breaded Stuffed Chicken Breast
Goat Cheese and Basil Pesto Stuffed Chicken Breasts

Designed with the smaller household of two in mind, the recipe for these delectable Goat Cheese and Basil Pesto Stuffed Chicken Breasts is easily scalable to the number of servings required. So, for example, if you need four servings, simply double the ingredients called for in the recipe. Continue reading Goat Cheese and Basil Pesto Stuffed Chicken Breasts

Custard Sandwich Cookies Recipe

Cookies Sandwiched with Pink Buttercream Icing surrounded by pink flowers
Pretty Custard Sandwich Cookies

These Custard Sandwich Cookies bear some resemblance to those that many know as Melting Moments, my recipe for which can be found here. The primary difference between these Custard Sandwich Cookies and Melting Moments is that the latter contains cornstarch giving the cookies what is commonly known as a “short”, ever-so-slightly crisp, texture while the Custard Sandwich Cookies contain vanilla custard powder that gives them a wonderful soft, creamy, and slightly crumbly texture as well as additional flavor and a more yellowish color. Continue reading Custard Sandwich Cookies Recipe

Luscious Lime Curd Recipe

Glass jar filled with Lime Curd
Luscious Lime Curd

Sharper and with a tangier taste than lemon curd, lime curd (in its natural state) is a slightly duller color than the traditional lemon curd with which most people are probably more familiar. One would think lime curd would automatically have a lime green color but this is not the case as the juice from limes is actually a very pale bland color. I added just a touch of green gel icing coloring to brighten up the curd and give it a pretty lime green color, more consistent to what might be expected of the appearance of a lime curd. Continue reading Luscious Lime Curd Recipe

Clementine Sponge Pudding for Two

Two ramekin dishes filled with single-serving Sponge Pudding
Clementine Sponge Pudding for Two

This self-saucing Clementine Sponge Pudding, baked in a bain marie, consists of a lovely citrus-flavored sauce topped with a light-as-air sponge cake. The pudding is proportionately sized for two servings making it ideal for the small household. Continue reading Clementine Sponge Pudding for Two

Rustic Oatmeal Bread Recipe (aka Porridge Bread)

Loaf of Porridge Bread nestled inside a tea towel
Rustic Oatmeal Bread

Some may know this old-fashioned bread simply as “Porridge Bread” because of its rolled oat content. Rustic Oatmeal Bread is a hearty bread that has a soft, chewy texture. It’s ideal as a sandwich bread, makes fabulous toast, is great for French toast and, heck, it’s just fine slathered with butter or molasses! Continue reading Rustic Oatmeal Bread Recipe (aka Porridge Bread)

Baked Haddock au Gratin Recipe

Baked Haddock in a cream sauce topped with breadcrumbs and cheddar cheese served in an au gratin dish
Baked Haddock au Gratin

At least once a week, I have fish. Haddock is a favorite and while I like it simply pan-fried in butter, sometimes I like to dress it up and, on those occasions, I make Baked Haddock au Gratin.

Awhile ago, I canvassed my food blog followers to see if there was interest in smaller sized recipes for one or two servings and there was sufficient interest so I indicated I would, from time to time, develop and post recipes for this particular demographic. This haddock recipe is sized for two servings but is easily doubled if four servings are needed.

I have also tested this recipe by baking it from frozen state (in baking dishes that go from freezer to oven safely) and it turns out fine so it is one that I now have on hand in my freezer for when I want a dressed up haddock dish. Everything but the cheddar cheese goes on to the dish before it is frozen. Note that, if baking the fish from frozen state, additional baking time beyond what is stated in the recipe will be required. If you are planning to freeze this dish for baking later, make sure you use fresh fillets, not fish previously frozen.

This is not an overly complicated recipe. The sauce basically consists of chicken stock, whipping cream, milk, and Dijon mustard with onion, celery, red pepper, and mushrooms sautéed in butter for flavor and all thickened with flour. The dish is then baked in the oven with a breadcrumb and cheddar cheese topping. This recipe can be made gluten-free by using gluten-free 1-to-1 baking flour as the thickener and by using gluten-free breadcrumbs for the topping.

Individual au gratin dish filled with baked haddock in a rich cream sauce
Baked Haddock au Gratin

My preference is to use individual au gratin dishes for this recipe for several reasons. First, it keeps the fish intact. Haddock is a fragile fillet and breaks apart very easily. Baking it in an individual serving dish keeps it altogether so the fish serves well and is not all broken apart when plated. It is simply served right in the dish in which it was baked. Second, this sauce is rich and it needs to cover the fish completely so, if using a larger baking dish to bake the two fillets together, make sure the pan is just large enough to accommodate the fillets as there is only adequate sauce for the two fillets. If the sauce runs off the fish (which it will) into the bottom of a pan, it will be spread too thin and may burn and the lovely flavorful sauce will be lost.

The fillets can certainly be baked together in a slightly larger au gratin dish for two. Alternatively, if you don’t have suitably sized au gratin dishes, a baking pan the size of what is used in a toaster oven would likely work for two fillets (e.g., typically an 8”x6” pan) or a 10”x5” baking dish could also work. The other reason I like to use individual baking dishes is that, for presentation purposes, it allows for plating the meal to look like restaurant quality as each individual has their own serving dish (remember, we do eat with our eyes first)!

While I have used haddock in this recipe, any white fleshed fish fillets can be substituted with the sauce.

Au gratin dish filled with baked haddock in cream sauce served with basmati rice and a medley of stir-fried vegetables
Baked Haddock au Gratin

[Printable recipe follows at end of post]

Baked Haddock au Gratin

Ingredients:

2 haddock fillets, each apx. 5-6 oz (fresh or thawed, if frozen)
Garlic salt (apx. ½ tsp or to taste)
Freshly ground black pepper

1/3 cup chicken stock
1/3 cup whipping cream (36% MF)
¼ cup milk
1 tsp Dijon mustard
1 tbsp butter, melted

1½ – 2 tbsp butter
2½ tbsp finely chopped onion
2½ tbsp finely chopped celery
3 tbsp finely chopped red pepper
1/3 cup sliced white button mushrooms (about 1 oz)
2 tbsp all-purpose flour (or gluten-free 1-to-1 baking flour, if required)

1/3 cup fine breadcrumbs (gluten-free, if required)
2½ tbsp finely grated Parmesan cheese
½ tbsp butter, melted

1/3 cup grated old or medium Cheddar cheese

Paprika (optional)
Green onions and/or slices of orange or lemon for garnish (optional)

Method:

In small bowl, combine the chicken stock, whipping cream, milk, Dijon mustard, and 1 tbsp melted butter. Set aside.

Chop and measure vegetables and grate cheeses.

Preheat oven to 350°F.

Grease two individual-sized au gratin dishes (or a small shallow baking dish just large enough to arrange the fillets in a single layer). Sprinkle fish fillets with garlic salt and pepper. Arrange one fillet in each au gratin dish or single layer if using one baking dish for the two fillets. Note, in order to get the fish fillet to fit in the single au gratin dishes, an end of each fillet may need to be cut off and arranged alongside fillet in au gratin dish. Set aside.

Melt 1½ – 2 tbsp butter in saucepan over medium-high heat. Add the onions, celery, red pepper, and mushrooms. Cook the vegetables just until they are barely tender, stirring frequently (apx. 3 minutes).

Sprinkle flour over the vegetables and stir to combine. Cook for a few seconds, stirring to prevent scorching, then reduce heat to medium low and gradually add the whipping cream and chicken stock mixture. Stir constantly to prevent scorching. Continue cooking until sauce starts to thicken, apx. 1 minute. Add the Parmesan cheese and stir until melted, about 1 minute longer or until sauce is thickened to desired consistency.

Spoon sauce equally over each fillet, covering all areas of the fish completely. Combine the breadcrumbs and the ½ tbsp melted butter. Sprinkle mixture equally over fillets. Place au gratin dishes on foil-lined rimmed baking sheet in case sauce should bubble over. Bake for apx 20-24 minutes, or until breadcrumbs are browned, sauce is bubbling, and fish is thoroughly cooked and flakes easily when tested with a fork. Note that baking times may vary due to size and thickness of fillets.

Sprinkle cheddar cheese over each fillet and return to oven for 1½ – 2 minutes, just until cheese is melted.

Let fish stand for 5-10 minutes to allow sauce to set before serving. Sprinkle each fillet with paprika and garnish with sliced green onions and an orange or lemon slice, if desired.

Serve with choice of potato or rice, and a favorite side of vegetable(s), steamed or stir-fried.

Yield: 2 servings

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Au Gratin dish filled with Baked Haddock in Cream Sauce Topped with a Breadcrumb and Cheddar Cheese Topping
Baked Haddock au Gratin

Printable Recipe

Baked Haddock au Gratin

This Baked Haddock au Gratin dresses up mild white fish fillets with a delectable cream sauce topped with breadcrumbs and cheddar cheese. Serve with rice or choice of potato and side vegetable(s).
Course Main Course
Cuisine Canadian
Keyword baked haddock au gratin, fish, haddock, seafood
Servings 2
My Island Bistro Kitchen Barbara99

Ingredients

  • 2 haddock fillets, each apx. 5-6 oz (fresh or thawed, if frozen)
  • Garlic salt (apx. ½ tsp or to taste)
  • Freshly ground black pepper
  • 1/3 cup chicken stock
  • 1/3 cup whipping cream (36% MF)
  • ¼ cup milk
  • 1 tsp Dijon mustard
  • 1 tbsp butter, melted
  • 1½ - 2 tbsp butter
  • tbsp finely chopped onion
  • tbsp finely chopped celery
  • 3 tbsp finely chopped red pepper
  • 1/3 cup sliced white button mushrooms (about 1 oz)
  • 2 tbsp all-purpose flour (or gluten-free 1-to-1 baking flour, if required)
  • 1/3 cup fine breadcrumbs (gluten-free, if required)
  • tbsp finely grated Parmesan cheese
  • ½ tbsp butter, melted
  • 1/3 cup grated old or medium Cheddar cheese
  • Paprika (optional)
  • Green onions and/or slices of orange or lemon for garnish (optional)

Instructions

  1. In small bowl, combine the chicken stock, whipping cream, milk, Dijon mustard, and 1 tbsp melted butter. Set aside.
  2. Chop and measure vegetables and grate cheeses.
  3. Preheat oven to 350°F.
  4. Grease two individual-sized au gratin dishes (or a small shallow baking dish just large enough to arrange the fillets in a single layer). Sprinkle fish fillets with garlic salt and pepper. Arrange one fillet in each au gratin dish or single layer if using one baking dish for the two fillets. Note, in order to get the fish fillet to fit in the single au gratin dishes, an end of each fillet may need to be cut off and arranged alongside fillet in au gratin dish. Set aside.

  5. Melt 1½ - 2 tbsp butter in saucepan over medium-high heat. Add the onions, celery, red pepper, and mushrooms. Cook the vegetables just until they are barely tender, stirring frequently (apx. 3 minutes).
  6. Sprinkle flour over the vegetables and stir to combine. Cook for a few seconds, stirring to prevent scorching, then reduce heat to medium low and gradually add the whipping cream and chicken stock mixture. Stir constantly to prevent scorching. Continue cooking until sauce starts to thicken, apx. 1 -2 minutes. Add the Parmesan cheese and stir until melted, about 1 minute longer or until sauce is thickened to desired consistency.

  7. Spoon sauce equally over each fillet, covering all areas of the fish completely. Combine the breadcrumbs and the ½ tbsp melted butter. Sprinkle mixture equally over fillets. Place au gratin dishes on foil-lined rimmed baking sheet in case sauce should bubble over. Bake for apx 20-24 minutes, or until breadcrumbs are browned, sauce is bubbling, and fish is thoroughly cooked and flakes easily when tested with a fork. Note that baking times may vary due to size and thickness of fillets.

  8. Sprinkle cheddar cheese over each fillet and return to oven for 1½ - 2 minutes, just until cheese is melted.
  9. Let fish stand for 5-10 minutes to allow sauce to set before serving. Sprinkle each fillet with paprika and garnish with sliced green onions and an orange or lemon slice, if desired.
  10. Serve with choice of potato or rice, and a favorite side of vegetable(s), steamed or stir-fried.

Recipe Notes

Yield: 2 servings

Decadent Dream Square Recipe

A slice of Dream Square with a cup of tea
Decadent Dream Square

Always a favorite, this three-part square (shortbread base, topping, and icing), known simply as “Dream Square”, is a treat! Sometimes referred to as a vintage or retro square, I’m not sure it has ever been “shelved” long enough in history to put it in that category! This is a square that is, in my view, perennially in vogue. Continue reading Decadent Dream Square Recipe

Cranberry Orange Eggnog Loaf Recipe

Quick Bread studded with cranberries, mixed peel, pecans, and orange zest
Cranberry Orange Eggnog Loaf

I call this quick bread the loaf with Christmas wrapped inside it! That’s because this Cranberry Orange Eggnog Loaf encompasses many of the flavors we typically associate with Christmas – the bright red cranberries, eggnog, warm spices of nutmeg, mace, and cardamom, citrus notes that come from orange marmalade, juice, and orange rind, mixed peel/citron, and pecans. It’s the perfect loaf for weekend brunch, coffee or tea break, or gift giving. Continue reading Cranberry Orange Eggnog Loaf Recipe

Creamy Homestyle Corn Chowder Recipe

Small casserole filled with golden corn chowder accompanied by homemade rolls
Corn Chowder

Late summer brings some wonderful flavors and that includes corn. After a few “feeds” of corn-on-the-cob, I am ready to have the veggie served in other ways, like in this Creamy Homestyle Corn Chowder. Pure comfort food at its finest and nothing compares to the homemade version!

Corn Chowder is not difficult to make though there are steps involved and it does take a bit of time but, oh, the flavor is incomparable!

While corn chowder can be made with frozen corn kernels, the chowder really is at its ultimate when made with kernels stripped from freshly picked corn and the cobs then used to add wonderful flavor to the poultry stock base. Use your favorite variety of corn – peaches and cream or sweet yellow corn work well, for example. The chowder in the photos that accompany this posting was made with peaches and cream corn and the beautiful golden yellow color is all natural.

Casserole filled with golden corn chowder
Creamy Homestyle Corn Chowder

Once the kernels are stripped from the cobs with a sharp knife, the cobs are added to the poultry stock in a stockpot. There is a lot of flavor to be had from those cobs! I like to use my own homemade turkey or chicken stock as the base though bought stock may also be used. Letting the stripped cobs simmer away in the stock will really add more corn flavor to the chowder.

Chowders are all about layering in flavor. My recipe does not call for a large quantity of any one spice. Rather, the chowder is gently flavored with select spices, none of which detract from the pure corn flavor.

I save the rinds from parmesan cheese and keep them in the freezer. When I am making certain chowders, like this Corn Chowder, for example, in which I am going to be adding parmesan cheese as an ingredient, I will add a 2½” – 3” piece of rind to the stock as it cooks because it does impart wonderful flavor. The chowder stock can be made without the cheese rind but, if you have one, toss it in the pot.

Bowl of corn chowder with two homemade rolls
Creamy Homestyle Corn Chowder

The usual cast of characters are used for the aromatics — onion, celery, carrot, sweet pepper, and garlic – and, when sautéed in some bacon fat and butter, they certainly add to the flavor base. The crisply fried bacon from which the fat has been rendered is a great garnish for the chowder. Some recipes call for the bacon to be incorporated into the chowder and that can certainly be done. I, however, prefer to simply add it as a garnish.

Adding diced potato to corn chowder is a perfect way to add bulk and chunkiness to the texture but be sure to use potatoes that will hold their shape when cooked and not become mushy. I tend to lean toward Yukon Gold or Red Norlands for chowders though other varieties may work well, too. Just cook the potatoes, along with the corn kernels, in the stock mixture until the potatoes are barely fork tender.

I use cornstarch (versus flour) as the thickening agent for the Corn Chowder because cornstarch is gluten free for those who, for various reasons, cannot tolerate gluten, and also because I find it makes a lovely smooth textured chowder and there is no starchy or pasty taste that can sometimes happen when flour is used as the thickener.

A good portion of the cooked mixture is puréed in a blender until it is silky smooth and then is poured back into the stockpot with the remaining vegetable and stock mixture. This gives the chowder the velvety smooth textured base but, by leaving some of the mixture in its chunky state, it provides that homestyle, hearty texture.

Bowl filled with Corn Chowder
Creamy Homestyle Corn Chowder

A wee bit of sweetness to complement the corn is obtained by adding just a small amount of maple syrup.

I do not recommend fat-reduced dairy products for chowders. No…..just don’t do it as they tend to make a thinner, more watery base. A good chowder should be rich and creamy and that can really only be obtained by using the good stuff — yes, cream!

Now, there are various degrees of cream – I find I get a great corn chowder from using 10% blend cream mixed with some sour cream which has a bit of tang to it. Higher percentage creams, up to and including whipping cream, also work in the chowder so, go crazy with the cream if you wish! Add some shredded cheddar cheese and grated parmesan cheese for an even richer flavored chowder – oh-là-là! All that’s needed for a satisfying meal would be homemade rolls. Either my pan rolls or dinner rolls are ideal with this chowder.

The wonderful thing about corn (apart from its lovely flavor) is that it is a vegetable that enjoys a relatively long season from August well into the fall. So, don’t miss out on the opportunity to make a delicious Corn Chowder from the fresh corn when it is available locally.

Spoonful of creamy corn chowder
Corn Chowder

[Printable recipe follows at end of posting]

Creamy Homestyle Corn Chowder

Ingredients:

3 cups corn kernels (apx. 3 – 4 large corn cobs)

5 cups poultry stock (chicken or turkey)
1 large bay leaf
¼ tsp dried thyme
1/8 tsp paprika
1/8 tsp dried dill
1/8 tsp dried summer savory
Pinch cayenne
Pinch curry powder
2½” – 3” piece parmesan cheese rind (optional)

4 slices bacon, fried crisp
2-3 tbsp butter
2/3 cup onion, diced small
½ cup celery, finely chopped
1/3 cup carrot, diced small
¼ cup red pepper, finely chopped
4-6 garlic cloves, minced

½ lb Yukon Gold or red potato, diced into ¼“ pieces

2½ tbsp cornstarch

1 tbsp maple syrup
1 cup 10% blend cream, room temperature
2 tbsp sour cream, room temperature
2/3 cup shredded cheddar cheese
2 tbsp finely grated parmesan cheese
Salt and pepper, to taste

Fresh chives or parsley for garnish (optional)

Method:

With sharp knife, cut the kernels from the corn cobs. Refrigerate kernels.

Place the stripped corn cobs in small stockpot and add the poultry stock, bayleaf, spices, and parmesan rind. Cover. Bring to a boil over medium heat then reduce heat to low and slowly cook mixture for about an hour. Strain mixture in fine wire mesh sieve. Discard cobs and solids.

While the stock is cooking, fry the bacon until crisp. Blot bacon on dry paper towel. When cool break into bite-sized pieces. Set aside for chowder garnish. Remove all but 1½ tablespoons of bacon fat from frypan.

Cut up onion, celery, carrot, and red pepper. Mince the garlic cloves. When stock is almost done cooking, melt butter in the frypan with the bacon fat over medium heat. When butter is melted, add the onions, celery, and carrot. Cook, stirring briskly, for 3-4 minutes then add the red pepper. Cook for another 1-2 minutes, until onion starts to become translucent and the vegetables are slightly softened. Add the minced garlic and cook, stirring continuously, for about 30 seconds, just until the garlic becomes fragrant.

Transfer the sautéed vegetables to a medium-sized stockpot. Add the corn kernels and diced potato. Stir in all of the strained stock except for ½ cup which will be used to mix with the cornstarch to thicken the chowder. Cover stockpot and bring mixture to a boil over high heat then reduce heat to medium low and cook for about 15 minutes, or until the potatoes are just barely fork tender.

Whisk 2½ tbsp cornstarch into the reserved ½ cup of poultry stock until smooth. Add 2-3 tablespoons hot mixture from the stockpot to temper the cornstarch mixture then add the thickener into the stockpot, stirring until mixture starts to thicken.

Transfer approximately 3 cups of the mixture to a blender and purée until very smooth. Pour puréed mixture back into the stock pot. Stir to combine with remainder of unpuréed chowder mixture.

Stir in the maple syrup. Whisk sour cream into the 10% blend cream until blended. Slowly whisk the dairy into the stockpot mixture. Heat thoroughly. Add the cheeses and stir until melted and blended into the chowder. Season with salt and pepper, to taste.

Ladle chowder into bowls. Garnish with crisp bacon pieces and, if desired, fresh chopped chives or parsley. Serve with rolls or bread.

Yield: Apx. 6-8 servings

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Creamy Homestyle Corn Chowder

Thick, creamy, and hearty made-from-scratch Corn Chowder packed full of flavor. This rich chowder is comfort food at its finest! Serve with favorite rolls or bread.
Course Main Course
Cuisine Canadian
Keyword Corn, Corn Chowder, soup,
Servings 8
My Island Bistro Kitchen Barbara99

Ingredients

  • 3 cups corn kernels (apx. 3 – 4 large corn cobs)
  • 5 cups poultry stock (chicken or turkey)
  • 1 large bay leaf
  • ¼ tsp dried thyme
  • 1/8 tsp paprika
  • 1/8 tsp dried dill
  • 1/8 tsp dried summer savory
  • Pinch cayenne
  • Pinch curry powder
  • 2½ - 3" piece parmesan cheese rind (optional)
  • 4 slices bacon, fried crisp
  • 2-3 tbsp butter
  • 2/3 cup onion, diced small
  • ½ cup celery, finely chopped
  • 1/3 cup carrot, diced small
  • ¼ cup red pepper, finely chopped
  • 4-6 garlic cloves, minced
  • ½ lb Yukon Gold or red potato, diced into ¼“ pieces
  • tbsp cornstarch
  • 1 tbsp maple syrup
  • 1 cup 10% blend cream, room temperature
  • 2 tbsp sour cream, room temperature
  • 2/3 cup shredded cheddar cheese
  • 2 tbsp finely grated parmesan cheese
  • Salt and pepper, to taste
  • Fresh chives or parsley for garnish (optional)

Instructions

  1. With sharp knife, cut the kernels from the corn cobs. Refrigerate kernels.
  2. Place the stripped corn cobs in small stockpot and add the poultry stock, bayleaf, spices, and parmesan rind. Cover. Bring to a boil over medium heat then reduce heat to low and slowly cook mixture for about an hour. Strain mixture in fine wire mesh sieve. Discard cobs and solids.
  3. While the stock is cooking, fry the bacon until crisp. Blot bacon on dry paper towel. When cool break into bite-sized pieces. Set aside for chowder garnish. Remove all but 1½ tablespoons of bacon fat from frypan.
  4. Cut up onion, celery, carrot, and red pepper. Mince the garlic cloves. When stock is almost done cooking, melt butter in the frypan with the bacon fat over medium heat. When butter is melted, add the onions, celery, and carrot. Cook, stirring briskly, for 3-4 minutes then add the red pepper. Cook for another 1-2 minutes, until onion starts to become translucent and the vegetables are slightly softened. Add the minced garlic and cook, stirring continuously, for about 30 seconds, just until the garlic becomes fragrant.
  5. Transfer the sautéed vegetables to a medium-sized stockpot. Add the corn kernels and diced potato. Stir in all of the strained stock except for ½ cup which will be used to mix with the cornstarch to thicken the chowder. Cover stockpot and bring mixture to a boil over high heat then reduce heat to medium low and cook for about 15 minutes, or until the potatoes are just barely fork tender.
  6. Whisk 2½ tbsp cornstarch into the reserved ½ cup of poultry stock until smooth. Add 2-3 tablespoons hot mixture from the stockpot to temper the cornstarch mixture then add the thickener into the stockpot, stirring until mixture starts to thicken.
  7. Transfer approximately 3 cups of the mixture to a blender and purée until very smooth. Pour puréed mixture back into the stock pot. Stir to combine with remainder of unpuréed chowder mixture.
  8. Stir in the maple syrup. Whisk sour cream into the 10% blend cream until blended. Slowly whisk the dairy into the stockpot mixture. Heat thoroughly. Add the cheeses and stir until melted and blended into the chowder. Season with salt and pepper, to taste.
  9. Ladle chowder into bowls. Garnish with crisp bacon pieces and, if desired, fresh chopped chives or parsley. Serve with rolls or bread.

Recipe Notes

Yield: Apx. 6-8 servings

 

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Small gray casserole filled with homemade Corn Chowder garnished with bacon pieces

Vintage Rainbow Square Recipe

Slice of rose-colored Rainbow Square with a cup of tea
Rainbow Square

Today, I have dug deep into my vintage recipe file for this super tasty Rainbow Square. This is more of a dessert square than one that would be found on a tray of squares where each individual square could be picked up and eaten from the hand. This one is best served on a plate and eaten with a fork. It would fall into the “ooey-gooey” square category, in my opinion! Continue reading Vintage Rainbow Square Recipe

Classic Cherry Clafoutis For Two

Individual Cherry Clafoutis for Tea Time
Cherry Clafoutis Baked in Individual Au Gratin Dishes

A classic dessert with French origins, Cherry Clafoutis (pronounced “kla-foo-tee“) is remarkably simple to make with the most basic of ingredients. If you can mix together the batter for pancakes or crepes and pour it over cherries in a baking dish, you can make this dessert! Continue reading Classic Cherry Clafoutis For Two