Broccoli Slaw

It's gotten hot and baking has slowed down significantly.  Instead I offer this delicious salad recipe for the summer.  

Slaws are a great make ahead dish.  You can make them up earlier in the day and not worry about them sogging out.  I love a good cabbage slaw but this Broccoli Slaw is one of my favourites and it's very fast to put together.  A little creamy, a little sweet, great acid and wonderful crunch.  It's the best way to eat your broccoli.

Broccoli Slaw

                serves 6

1 head of broccoli

½ cup mayonnaise

4 tablespoons apple cider vinegar

1 tsp sugar

salt and pepper to taste

½ small red onion finely chopped

optional:

2 slices bacon cooked crisp and chopped

¼ cup sunflower seeds

1. Wash and cut large stem off broccoli.  Cut off bottom and peel harder woody skin off stem.  Cut lengthwise into ¼ inch thin slices and chop small.  Cut head of broccoli into ½ inch planks and cut into smallish pieces.  Size is not really important but smallish, about the size of a thumbnail.
2. In a large bowl whisk the mayo, vinegar and sugar.  Season with salt and pepper.  (4 or 5 grinds of pepper and a big pinch of salt). Add broccoli and onion.  Options can be added here as well.  
3. Toss to coat.  This can be made ahead with options left out and added just before serving.

You Would Not Believe These Are Chocolate Beet Cupcakes

This is a wonderful chocolate cupcake recipe. Super chocolatey and moist with a lovely crumb.  Beets are finely grated and incorporated into the this beautiful silky batter.  It somehow lifts the chocolate to another level without even knowing the beets are there.  So yes, you can fool your kids or adult hating beets, into eating this without even realizing it.  (FYI, after i make or buy the cooked beets, I grate them and then measure out ¾ c into small bags and freeze it for my cupcake baking day.)

I was going to put the Chocolate Beet Cake (to come) and Cupcakes into one blog but explaining the two different ways of making them made my blog too difficult to follow, thus two different blogs for almost the same recipe.

These freeze really well so you can make them up ahead of time and for that birthday cupcake party, frost them that day or the day before. But beware.  This is a very fudgy frosting.  

You Would Not Believe These Are Chocolate Beet Cupcakes

                                     makes 24 cupcakes

For the Cake:

2 c. all purpose flour

⅔ c. cocoa powder*

1 tsp baking soda

½ tsp salt

¾ c. room temperature butter

1⅔ c. granulated sugar
2 large eggs, room temperature**
¾c. finely grated cooked and peeled beets
1 tsp vanilla extract
1¼ cups hot water

For the Ganache Frosting:
1 cup heavy cream
4.5 ounces dark chocolate 
(or little less than ¾ cup Chipits or chopped chocolate)

1. For the Cupcakes:   Place muffin or cupcake liners into 24 muffin tins***.
2. Sift together the flour, cocoa powder, baking soda and salt.  Set aside.
3. In a stand mixer with the paddle attachment or hand mixer, beat the butter and sugar until light and fluffy, about 3 or 4 minutes.  
4. Beat in the eggs one at a time until thoroughly combined.
5. Mix in the grated beets and vanilla.  Slowly add half of the flour mixture and mix well.  Add the hot water and the rest of the flour (Go slowly or the hot water will spill out).  Mix on medium low once incorporated until smooth about 2 more minutes.  Scoop the batter evenly into pans.****
6. Bake the cupcakes in  350℉ not on convection oven for about 23 minutes.***** Rotate the pans after 10 minutes, turning the cupcakes facing front to face back and then switch pans from left side of oven to right.  Start checking the cupcakes 5 minutes beforehand.  When a toothpick inserted in the centre of the cupcakes comes out clean, it is done.
7. Let them cool for 10 minutes and then remove from the pan and place on wire rack.  Let cool completely.
8. For the Ganache Frosting:  In a small saucepan over medium heat, pour in heavy cream.  Just bring to boil.  Remove from heat immediately and add chocolate.  Stir until completely melted.  Let fully cool.  About an hour. It shouldn't be runny but not too set.  Like the texture of soft butter.
9. When set you can use as is and spread over tops of cupcakes or if you want  to make that extra effort, place the frosting into a bowl and using the whisk attachment, beat until fluffy.  
10. Using a knife, carefully and lovingly swirl over the cupcakes.  (I use as is or a piping bag for an added oomph but be aware this takes a lot more frosting than this recipes makes for all the cupcakes.)

* Either Dutch Process or regular cocoa powder.  Dutch Process will be a darker chocolate flavour and colour.

**If you forgot to take the eggs out, no problem. Put them in a bowl with warm water for about 5 minutes or hot water for less.  Just not hot enough to boil them.

***The cupcake liners make a big difference in presentation.  The cupcakes rise much higher than directly in a muffin tin.

****If you don't have a cookie dough scoop with a sweeping arm and you make muffins on occasion, it's worth purchasing one. Whatever size, make sure you evenly disperse batter.

*****I almost always bake on convection but I find especially with cupcakes that the convection oven makes the tops dome weirdly.

Oatmeal Coconut Cookies

In these days of physical distancing and self isolation, I have done a lot of baking and when I can, have shared my bounty.  I find I have favourites that I make over and over.  My family love them but I didn't feel they were good enough for my blog.  

Well, I guess I was wrong.  These cookies were really enjoyed by a good friend and her family.  She wanted the recipe.  These Oatmeal Coconut Cookies are the right balance of crunchewieness, little sweet but not too much.  As an extra when the mood is right, they are great sandwiched with vanilla ice cream. 😋  
Here you go Mary.

Oatmeal Coconut Cookies

                                                           this make a lot, ~4 dozen

1 cup butter

¾ cup white sugar

½ cup brown sugar

1 egg

1 cup all purpose flour

2 cups quick cooking oats

¾ cup unsweetened or sweetened shredded coconut

1 tsp baking powder

1 tsp baking soda

¼ tsp salt

optional:

 ½ cup raisins (cut coconut to ½ cup)

1. In a stand mixer, beat butter and both brown and white sugar.  Add egg and cream well.
2. Turn off mixer and then add rest of the ingredients into the bowl trying to distribute the ingredients over the whole bowl.  Mix well.
3. Drop by tablespoons onto parchment lined baking sheet about 2 inches apart.
4. Bake in 350℉ oven for 12 to 15 minutes or until nicely browned around the edges.
5. Let cool slightly and place on wire rack to cool completely.

Fast and Easy Pizza Dough

I use this pizza dough recipe all the time.  It only takes 5 minutes to put together in the food processor from start to finish.  You can also use a stand mixer, bread maker or just a bowl and arm strength.  

You can use this dough the same day but even better is letting it rest overnight in the refrigerator.  This dough can also be frozen.

I often change the flour to make it a little more healthy.  I use 3½ c all purpose flour to ½ c whole wheat flour.  Either way this dough is very versatile.

Fast and Easy Pizza Dough

Makes 1¾ lb dough or 4 - 8 inch pizzas

4 cups all purpose flour

2 tsp instant yeast or active dry yeast*

1½ tsp salt

1½ cups room temperature water

2 tablespoons olive oil

1. Place flour, salt and yeast into a food processor.  Pulse to mix.  Add olive oil to water then add mixture into processor.  Pulse until mixture comes together into a ball.  It should only take 12 to 15 quick pulses.  Dump mixture onto a lightly floured surface.  If there's still flour don't worry.  Knead the mixture together until uniform.  Try not to add too much flour.  Sticky dough is okay. Shape into a ball.
2. Pizza for tonight:  Divide the dough into 4 equal pieces and roll into smooth ball.  With cooking oil spray (PAM or equivalent), lightly spray a tray and cover with another tray or plastic wrap and let rise until double.  (30 to 45 minutes.  It will take a little longer with active dry yeast 45 to 60 minutes).  Continue with your favourite pizza recipe.
3. Pizza for tomorrow:  You can do the same as above and place the whole tray into the refrigerator or if you're like me and don't have that much room, lightly spray 8 cup bowl and place dough inside.  Cover and place in fridge overnight.  Take out of the fridge half an hour before you want to use.  Gently pull dough out and cut into 4 pieces.  Try not to push out the air bubbles while gently making ball.  Cover and let rest.  Continue with your favourite pizza recipe.
4. Pizza for next week:  In a large zip lock bag, lightly spray inside with cooking oil and place pizza dough inside.  You can freeze for a month or two.  When ready to use, transfer dough from freezer to fridge and let thaw for at least 12 hours so you'll want to do this the night before you plan to make pizza.  If you forget, don't panic.  You can let them defrost on the counter and it will still be fine.  

*If you aren't sure if your yeast is usable you can check it before making your dough. Instead of putting the yeast into the flour mixture, put the 2 tsp of yeast into 1½ cups warm water (body temperature) and letting it sit until it foams (5 to 10 minutes).  If it does nothing, discard and get fresher yeast. If it foams, continue with the recipe by adding olive oil and then adding to the food processor.

Pizza Making Tips

1. A tip to those new to at home pizza making.  I find rolling the dough out on parchment makes the dough much easier to handle.  Sprinkle the parchment with a little cornmeal or flour first. If you like it very thin and it keeps springing back, let the dough rest for 5 minutes and then try again.  Place pizza, parchment and all on baking sheet or directly on stone.
2. The parchment can be removed after a few minutes in the oven.  
3. Preheat the oven to at least 450℉.  If you are using a baking stone (which makes awesome pizza by the way) make sure the stone is heated for at least 30 minutes before placing the pizza on it. 

For Wendy.  Enjoy!

Easy Cheesecake Squares

Everyone needs a good cheesecake recipe.  I've tried many recipes but found that 4 blocks of cream cheese and springform pans are fine when you need dessert for 12 people but really, how often does that occur?  I have the easiest baked cheesecake recipe.  It's light and fluffy and not overly sweet.  You can have it either as a chocolate or vanilla filling.  You can make the crust with chocolate Oreo crumbs or regular graham wafers.  You can serve whatever toppings you want or happen to have on hand at the time.  The beauty of this recipe is it can be made ahead and refrigerated for days or frozen for months ahead of time.  Just pull out when you need it.

Easy Cheesecake Squares

Easy Cheesecake Squares

                     

Crust

1½ c. graham wafer crumbs or oreo chocolate crumbs

⅓ c. butter, melted

Cheesecake

1 bar (8 oz) cream cheese

1 c. sour cream

1 tablespoon cornstarch

½ c. white sugar

2 large eggs

1 teaspoon vanilla

Chocolate Cheesecake version : add ⅓ c. cocoa (either regular or Dutch
                                                    Process) and increase sugar to ¾ c.

Topping of your choice:  strawberries, blueberries, jam, chocolate ganache (as shown), crumbled Oreos, lemon curd are a few suggestions

1. In an 8 inch square pan, line the bottom with parchment paper.
2. For crust:  Melt butter in medium bowl.  Add crumbs and stir to combine.  Pour into prepared pan and press evenly over the bottom.
3. For cheesecake:  In mix master or food processor, blend cream cheese and sour cream until smooth.  Add rest of ingredients and blend again until well combined.
4. Pour onto crust and spread evenly.  Lift the pan up a few inches with both hands and drop onto counter (Assuming its not glass!  If it is use a towel under it).  Do this again.  This helps remove any large bubbles from the batter.
5. Bake at 325℉ for 35 to 40 minutes.  Test with a toothpick.  If it comes out clean, it's done then remove from oven.  If there is wet dough attached, leave in the oven a few minutes longer and test again.  Let cool and put into refrigerator for at least 1 hour.  You can do this ahead and leave it in the refrigerator for up to 2 days.
6. Slice and add your choice of toppings.

               
                                                        

Dulce de Leche Creme Brûlée

Before you go any further...yes, this is a recipe for the instant pot.  If you don't have one then this recipe is not for you.  I had a request to include this recipe in my blog.  It has been devoured by everyone who has tried it and is often requested.  This recipe really only takes minutes to put together and can be made ahead.  The only complaint I've had is that the portions should be larger.  Be prepared to have company wanting to lick the jar clean.

Dulce De Leche Creme Brûlée

Dulce De Leche Creme Brûlée

                                                                                                 makes 6

1 large egg
2 egg yolks
½ c. dulce de leche
1¼ c. heavy cream (35%)
1 tsp vanilla extract
¼ tsp kosher salt or pinch regular salt

1. In a 4 cup measuring cup or medium bowl, whisk together the egg, yolks, dulce de leche until well combined.  Whisk in the cream, vanilla and salt.
2. Evenly portion the batter into 6 small canning jars (125 ml).  It should fill just to the line ½ inch from the top .  Loosely screw the lids on.  You don't want it tight.
3. Pour 1½ c. of water into the bottom of the instant pot or what ever your manufacturer recommends.  Place the trivet in the pot and carefully set the jars on top.  In mine, five fit around the circumference with one in the middle.  You may have to adjust depending on the size of your pot.
4. Secure the lid and set the machine on high for 3 minutes or if your pot is like mine after 3 minutes hit cancel and let naturally release for 15 minutes.  Depressurize the pot and open the lid.  Let cool.  Carefully remove jars and let them come to room temperature.  Place them in fridge for at least 2 hours.  You can also freeze them, pull them out when you need them and leave them overnight in fridge or a few hours at room temperature.  
5. When ready to serve.  Remove lid.  Lightly dab top of the creme brûlée with paper towel to remove any condensation. Evenly sprinkle with about a half teaspoon of white sugar and use torch to caramelize the sugar. If you don't have a torch, don't worry: Just serve it as is (just no brûlée) or with fruit and whip cream.  It'll still be delicious.

For you Anna!

Janet's Brownie Brittle

This is a recipe I originally found in a cookbook (Sprinkles)  who attributed this recipe to another Janet (Dalton), an acclaimed and award winning pastry chef.  I've done some small tweaks to make this into a recipe our family and friends request frequently.  An added bonus, it also uses up those extra egg whites I often have from other recipes.

Think of a thin chocolate cookie brownie.  Crunchy on the outside with a little chew on the inside.  Eat them as is or two pieces with a scoop of ice cream in-between.  Any small pieces are saved and sprinkles over ice cream.  Thankfully it freezes well because otherwise it would be inhaled in one day!

Janet's Brownie Brittle

Janet's Brownie Brittle

½ c. all purpose flour

2 Tbsp unsweetened Dutch Process cocoa powder*

¼ tsp baking soda

2 oz. bittersweet chocolate

3 oz or 6 Tbsp butter
1 cup white sugar
½ tsp instant espresso powder

1 tsp vanilla extract

2 large egg whites

1½  oz or ¼ c. finely chopped semi sweet chocolate 

1. Sift together flour, cocoa powder, and baking soda in small bowl.  Set aside. 
2. In a medium sized microwave safe bowl, melt chocolate and butter on high for 1 minute.  Stir and continue every 30 seconds to stir until smooth.  Stir in sugar, espresso powder and vanilla.
3. In mixer fitted with whisk or I use a hand held fitted with whisk, beat egg whiles in medium bowl on high until frothy about 2 minutes.  It looks foamy like bubble bath.  On medium speed, add the cooled chocolate mixture and on low speed add flour mixture until just combined.
4. Preheat oven to 325℉ on convection.  Line 2 baking sheets with parchment and spray with vegetable oil (Pam).
5. Spray off set spatula with Pam.  Divide dough between the two sheet pans.  Carefully spread dough thinly over parchment.  Spread as thinly and evenly as you can.  Sprinkle the finely chopped chocolate on top. Place pans in oven and bake for 10 minutes turning the trays back to front and switching the pans top to bottom half way through.  Turn off oven and leave in the oven for an hour or overnight.  Do not open the oven door.
6. Remove from parchment.  Break up into suitable pieces.  Store in container for 1 week if it lasts that long.  It can also be frozen.
7. If you want the brittle crisp outside but a little bit gooey inside, let the pans sit in the oven for another 10 minutes after turning off the oven.  Leave on parchment till cold.  Remove.

Enjoy

*I honestly think Dutch Process cocoa powder is worth looking for and purchasing if you are a dark chocolate lover.  You can use regular cocoa powder in this recipe.  It will still be wonderful.

Overnight Focaccia

Making bread is my weakness.  I love making it, eating it, sharing it.  It's so relaxing for me and at the end you have this wonderful creation to eat.  And the smell.  Heavenly.  

I've made this Focaccia dozens and dozens of times.  I've taken it to share at may gatherings and it is always devoured.  The "sponge" is what takes this focaccia from good to great.  I've often thrown in a little of my own sour dough sponge/starter that sits in my fridge to get a different texture and taste.

This recipe may look long and difficult but it really isn't.  Yes it takes 3 hours the day of baking but most of it is rising time so you can do all those other things you need to do while you wait.  Just set a timer and away you go.  

If you don't have that long, which happened to me one day; after the first rise (instruction #3, don't worry about the last long rise), just dump it onto an oiled sheet pan. Flip it, poke it with your finger to flatten.  Sprinkle with salt and bake.  It will still taste amazing just not as complex.  

Give this recipe a go.  Your family will love you and you will love it.  Besides, isn't the aroma of fresh bread baking enough of an incentive.  Let me know how it goes or if you have any questions please don't hesitate to ask.  Have fun!

Overnight Focaccia

                                                           makes 2 - 8 inch rounds      

Sponge

⅔ c. all purpose flour

½ c. room temperature water

¼ tsp instant yeast*

Dough

2½ c. all purpose flour

1¼ c. warm water (body temperature and no hotter than 110℉)

1 tsp instant yeast

1½ tsp table salt

4 Tbsp extra virgin olive oil

coarse salt, coarse pepper, red pepper flakes, dried rosemary**

1. For the Sponge  In stand mixer bowl or large bowl, combine all ingredients and stir until well combined and no flour is visible.  Cover and let stand at room temperature overnight and for up to 24 hours.  (If you are unable to continue at this point you can leave the sponge covered in the refrigerator for up to 3 days.  Just leave the bowl out for at least 30 minutes before continuing on).
2. For the Dough  In the bowl with the sponge, add the flour, water and yeast. (I hold the hook by hand to get the batter started, then attach the hook).  Mix with the dough hook for about 1 minute until the dough is well combined.  (The dough is very wet so don't worry if it doesn't look like the usual bread dough you maybe use to).  Let rest as is...beaters or spoon in the bowl for 15 minutes. 
3.  Sprinkle the salt onto the dough and continue to beat for another minute until completely incorporated.  Remove beaters and scrape down the bowl.  Cover and let rest for about an hour.  (Don't worry too much about timing. I've left it longer and shorter and it won't ruin the dough).
4. Spray a bowl scraper or spatula with vegetable oil (Pam) and going from the outside of the bowl toward the middle, fold the dough inward.  Go all around the bowl twice, about 8 to 10 folds depending on the size of your bowl.  Let rest again for 30 to 60 minutes.
5. Meanwhile prepare 8 inch round pans.  (I've also used one baking pan either jelly roll style or 9 x 13 inch to make rectangular bread but the round pans give the bread more crusty crunchy parts).  Measure 2 Tbsp olive oil into each round pan or all 4 Tbsp in the one pan.  Rub oil up the side of each pan.
6. Transfer risen dough carefully onto very lightly floured counter.  Divide the dough into 2 equal pieces.  Place each piece into oiled pans.  Flip over so the oiled bottom in now facing up.  Try to make sure the olive oil covers completely by rolling it carefully around pan.  Cover pans and let rest another 5 to 10 minutes.  
7. Oil your finger tips and carefully try to poke and stretch pieces to fit pan (If using sheet pan, just stretch to about ½ to 1 inch thick.  The dough should bake up double in height so keep that in mind for your proportions).  If dough keeps springing back, let the dough rest for another 10 minutes or longer if you wanted puffier bread.  (I've left mine as long as 45 minutes but don't leave it much longer as the bread will start to deflate) 
8. Using a fork, poke dough 10 to 15 times making sure the large bubbles are deflated.  Sprinkle with pinch of coarse salt, fresh grinding of pepper or your preferred topping.  
9. Place in 400℉ convection oven (bottom third of the oven which in my oven is second from the bottom) for 25 to 30 minutes or until golden brown.  Turn pans front to back and switch pans left and right. (Unless you have an amazing oven that cooks evenly).  Remove the bread from the pans  onto a wire rack and let cool for 20 minutes before serving. (Don't serve it right away or it will be doughy.  The bread has to set up first).  You can also freeze this bread.  When you want to serve it, bring the bread to room temperature, heat the oven to 400℉, sprinkle with water and bake for 5 minutes.  

Enjoy.

Spiced Pumpkin Pancakes

There's nothing so familiar and comforting as pancakes on the weekend.  Pancakes and waffles are family favourites for Sunday mornings or a brunch.  Waking up to the smell of coffee and these Spiced Pumpkin Pancakes can make any day better.  These lightly scented cinnamon and ginger pancakes are scrumptious.  If there are any leftovers, refrigerate or freeze and when you want one, pop it in the toaster.

As an aside, I've also made these gluten free and dairy free using gluten free flour, almond milk instead of the yogurt and milk and coconut oil instead of the butter.  They were fabulous.  My tasters actually liked them better.

Spiced Pumpkin Pancakes

Spiced Pumpkin Pancakes

Makes 18 to 20 Pancakes

1½ cups all purpose flour

1½ tsp baking powder

½ tsp table salt

1 tsp cinnamon

½ tsp ground ginger

¾ cup pumpkin puree *(see note)

2 large eggs

1 Tbsp white sugar

2 Tbsp brown sugar

⅔ cup plain yogurt

1 cup milk (1 or 2%)

1 tsp vanilla

2 Tbsp melted butter

1. Measure first 5 ingredients into a large bowl.  Use a whisk to blend together.  (This breaks up any lumps and omits the sifting of the flour)
2. In another medium bowl, whisk the rest of the ingredients.  
3. Add this mixture to the dry ingredients using a large whisk or spatula.  Don't mix too much; just until combined.  A little flour clumps is okay.  Let rest for 15 to 20minutes.
4. Heat a griddle or fry pan over medium heat.  Add tsp of butter and swirl to coat the bottom. Drop small scoops, ¼ to ⅓ cup . Don't add too many at a time until you see how many you can fit without them expanding to touch each other.
5. Cook for 2 or 3 minutes.  When the batter bubbles in the centre and browned on bottom (peak carefully) flip and cook a minute or 2 more.  When the pancakes are puffy and golden brown remove to a plate.  You can keep them warm in a 200℉ oven.  Continue making pancakes adding a little butter to the pan each time.
6. Serve them with maple syrup or with maple syrup, your favourite fruit and whip cream for a decadent splurge. 

*I find that using butternut squash in place of pumpkin makes a much richer and deeper flavoured pancake.  I roast a whole squash, use what i need for dinner etc. and measure out ¾ cup and freeze in zip lock bags until I want to make this recipe.

Enjoy!

Crack Mix aka Homemade Bits and Bites

I love snack food.  "Bits and Bites" or "Nuts and Bolts", however you know them, they seem like they’d be so easy to make.  It’s basically cereal, pretzels and cheese bits spiced up.  I really didn’t like the cheese flavoured either and prefer to have them with a little more kick.  This is the perfect blend of sweet, salty, buttery and spicy that I like.  I call this “Crack Mix” because it’s so darn addictive.  

Crack Mix

Crack Mix

Makes 13 cups

2 cups Gold fish Crackers or Mini Ritz Crackers

6 cups Multigrain Cheerios

6 cups Shreddies

2 cups Pretzels

1 cup Butter 

2 tbsp Worchestershire sauce

1½ tsp Chili Powder (regular kind)

1 tsp Hot Chilly Powder *see note

1½ tsp Garlic Powder

1½ tsp Onion Powder

1½ tsp Table Salt

1. Measure out Goldfish, Cheerios, Shreddies and Pretzels into a very large       bowl or pot.  Set aside.
2. Melt butter in 4 cup measuring cup or equal size bowl.  Add the rest of ingredients and stir well.
3. (It's much easier if you have someone helping you).  Toss cereals etc. while slowly pouring the butter mixed in.
4. Spread mixture evenly on 2 large baking trays.  
5. Place in 250℉ oven.  Bake for 2 hours stirring every 30 or so minutes rotating pans if needed.  I turn off the oven and leave overnight to ensure it's completely dry.

 Enjoy!

* Hot Chili Powders range from sort of mild to very spicy.  The brand I use is very spicy 'Chilly Powder Ex Hot Indian Nikita' found at Oceans but you can use what variety you like.  Cut down or omit if you don't like a spicy mix.

By the way, feel free to swap out the cereals for whatever you have on hand but I feel the Multigrain Cheerios are much better in this recipe than the regular.  You'll miss out on that hint of sweetness. 

About Me

Hi.  I'm Janet. Thanks for visiting.

My induction to the world of cooking came from my mother.  She would spend an entire day babysitting a cauldron of beef bones for French Onion Soup or she'd put whole heads of cabbage into brine to make sauerkraut for Cabbage Rolls.  She was fearless in the kitchen.  No ethnic dishes deterred her.  She was making her own corn tortillas from scratch before Taco Bell became popular.

I too love making my own ethnic feasts but my true passion is baking. Trying out new recipes for family and friends was and still is exciting, scary, frustrating but oh so inspirational.  I've had so many recipes that were 'okay' and others that we loved from the start.  Through out the years recipes were retried, modified and retested to become our favourites.

Now I'd like to share them with you.  I hope you can find something that will inspire you to get into the kitchen.