Sour Cherry Cobbler


The sour cherry season is upon us, quite early this year because of the warmer than usual weather we’ve had.


This is a delicious way to use up some of the bounty, Sour Cherry Cobbler.  Please read the recipe through before starting, there are three little steps–the butter, the batter, and the cherries.  It’ll be much quicker if you know the procedure before you begin.  Depending on the sweetness (or sourness) of your cherries, you can probably quite safely reduce the first quantity of sugar from 1 cup to 3/4 cup, without sacrificing any quality of taste or texture.  Although it’s best served warm on the day of baking, it is still very good the next day.

Sour Cherry Cobbler

1/2 cup butter

1 cup flour

1 cup white sugar

1 tsp baking powder

1 cup milk

1/4 tsp almond flavoring

2 cups pitted sour cherries (fresh not frozen)

3/4 cup sugar

1 tbsp flour

Preheat oven to 350° F.  Lightly spray the sides of a 9″x13″ cake pan with cooking spray.  Add butter to the pan and put in the preheated oven to melt completely.  Meanwhile,  in a mixing bowl, stir together 1 cup flour, 1 cup sugar and baking powder.  Add milk and almond flavoring and stir to combine all ingredients.  Remove pan from oven.  Carefully pour batter evenly over the melted butter.  Do not stir!  Toss pitted cherries with 3/4 cup sugar and 1 tbsp flour.  Carefully dot the cherries over the batter.  Return pan to oven and bake for about 50 minutes until golden brown and a toothpick inserted in the cake comes clean.  Allow to cool 10 minutes, then serve warm with ice cream or whipped cream or vanilla yogurt.


Peanut Butter Cookies (Gluten-free)


For a recent family get-together, I made this flour-free version of old-fashioned peanut butter cookies.  They got rave reviews, so I’m sharing the recipe with you.  The gluten-free eaters loved them, and the peanut butter lovers loved them too, so it was win-win :)  Next time I make a batch, I’m going to try and reduce the granulated sugar to one cup.  I’ll let you know if the quality suffers at all.

Peanut Butter Cookies
2 cups creamy peanut butter
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
2 large eggs
2 tsp baking soda
2 tsp vanilla
1/4 teaspoon salt
Pre-heat oven to 350° F. Using an electric mixer, beat the peanut butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the eggs, baking soda, vanilla, and salt. Mix until all ingredients are well combined. Roll heaping tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2″ apart. With a fork dipped in a bit of cornstarch, flatten cookies slightly, making a crisscross pattern on top of each cookie.  Bake, rotating the baking sheets halfway through, until the edges are set, 9 to 11 minutes, being careful not to overbake. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.  Makes about 3 dozen cookies.


Saskatoon Tarts


It’s saskatoon time here on the prairies.  A little earlier than normal what with the heat wave we’ve been having. It’s a drag to have to turn the oven on, but it’s a sacrifice we’ll make to have a taste of these yummy tarts.

The “recipe” is pretty fluid:  for 4 cups of berries, start with a scant cup of white sugar, 3 tablespoons of corn starch, and a 1/4 cup of water.  Stir the sugar and cornstarch together, then add the water.  Add just enough water to be able to melt the sugar and cornstarch together.  Pour over the berries in a medium saucepan and cook over low heat, stirring often, until berries release their juice, and mixture is hot and bubbly and has thickened.  Taste at this point and add a bit of extra sugar if necessary.  A teaspoon or two of lemon juice helps cut a too-sweet flavor.  Let the berries cool about 40 minutes, stirring gently from time to time, then fill tart shells.   For 3″ tarts, use about 1/8 cup of filling per tart.  A batch of filling this size should fill about 12-15 tarts.  If you would sooner have a pie, this should be enough to fill one 9″ deep-dish pie shell.


Buttermilk Pancakes


Still very cold in our neck of the woods, -26°C as I write this.  Pancakes seemed like a good idea for brunch.  And because there was half a litre of buttermilk left from yesterday’s muffins (and some frozen blueberries), the obvious choice was buttermilk pancakes sprinkled with blueberries.

A quick surf of the net suggested adding instant yeast to the batter, with the promise of “fluffiest pancakes ever”.  Who could resist the siren call?  Not me :)

Buttermilk Pancakes

2 1/4 cups flour

2 tbsp sugar

1 package rapid-rise yeast (8g/2 1/4 tsp)

3/4 teaspoon salt

1/2 teaspoon baking soda

2 cups buttermilk

2 tbsp vegetable oil

1 egg, beaten

1 cup blueberries, if using

Combine flour, sugar, salt and baking soda in a large mixing bowl. Stir in dry yeast.  Meanwhile, heat milk to 50°C/120°F.  Stir in oil.  Add milk, oil and beaten egg to flour mixture, stirring just with a spoon until blended. Don’t over stir or pancakes will be tough.  Cover with plastic wrap; let rise in warm place until bubbly and almost doubled, about 10 minutes.

Lightly grease a griddle or skillet with cooking spray or a little oil.  Heat over medium heat until hot.

Stir down batter; pour 1/4 cup per pancake onto griddle. Sprinkle each pancake with 4-5 blueberries.  Cook pancakes until edges are dry and surface is bubbly. Turn; cook other side until golden brown.  Serve with maple syrup.


Fruity Oat Muffins (Blueberry)


-20° C today! Oh, baby, it’s cold out there!  Makes me think of Ella Fitzgerald

So it’s a good day to turn on the oven and bake something.  There was a request some days back for blueberry muffins, I’m happy to oblige :)  This was a favorite when the kiddies were wee; sort of a no-fail, quick and easy, lunch-box, snacktime, anytime go-to recipe.  It’s no less a favorite now.  These muffins are so much better (in my opinion) than so many of the cake-like blueberry muffins out there.  The buttermilk and rolled oats combine for great effect to keep the muffins moist and tender.  As with all muffins, remember to gently stir the batter just until all ingredients are moistened.  Overstirring will result in tough muffins, definitely not the result we are after!  I hope you will try the recipe and that you will enjoy it as much as my family has done.

Fruity Oat Muffins

1 cup buttermilk

1 cup rolled oats

1 cup flour

1 tsp baking powder

½ tsp baking soda

pinch of salt

¾ cup lightly packed brown sugar

1 egg

¼ cup canola oil (or other vegetable oil)

1 cup blueberries, fresh or frozen, thawed and drained

In a small bowl, combine buttermilk and rolled oats. Let stand. In a larger bowl, combine the rest of the dry ingredients. Add blueberries and gently toss in the flour mixture to coat the berries. Into oat mixture, stir egg and oil. Add oat mixture to dry ingredients, gently stirring just until moistened.  Fill muffins tins/cupcake papers about  2/3 full, dividing batter to make 12 muffins.  Bake at 375° F for about 18 minutes until muffins are lightly golden brown.  Cool in pan for a couple of minutes, then remove to wire rack to cool completely.

  • Instead of blueberries, try other berries and soft fruits – strawberries, raspberries, blackberries, peaches, etc.
  • Chopped rhubarb with 1/2 tsp cinnamon is a great combination as is banana/cinnamon (use 2 mashed ripe bananas).

Almond Cherry Shortbread (Snowballs)



1 cup butter, softened

¼ cup icing sugar

1/3 tsp almond extract

1 tsp vanilla

1 cup ground almonds

2 cups flour

15 candied cherries, halved

about 1/2 cup additional icing sugar for rolling

Preheat oven to 300° F. Cream together butter and icing sugar until light and fluffy. Stir in flavorings , ground almonds and flour and mix well to form dough. To form cookies, take about a tablespoon of dough and begin to form a ball. Push one half of a cherry into the ball and pinch the dough together to hide the cherry, and then finish forming the ball. It should be about 1 1/2” in diameter. Place cookies on ungreased cookie sheets and bake for about 20 minutes. Do not brown the cookies, they should be just starting to have a hint of color when they are done. Cool in the pan for about 4 minutes, then gently roll the balls in icing sugar and allow to cool completely on wire racks.  The recipe should yield about 30 cookies.

More sweet treats


I’m revisiting some favorites,  Ginger Oatties and Praline Crunch.  I feel like I should try some new recipes, but sometimes the old standbys are very comforting:)

Christmas Treats


It feels like the right time for a few sweet Christmas treats. I’ve got a double batch of these Peanut Butter Chocolate Spirals cooling in the fridge. After I run a few errands, the dough will be ready to roll. We’ll have fresh cookies in time for coffee break :)

PB Chocolate Spirals

Peanut Butter dough

1/2 cup butter, softened
1/2 cup sugar
3 tbsp peanut butter
1 egg
1/2 teaspoon vanilla
1 2/3 cup flour
1/2 tsp baking powder
pinch of salt
Cream together butter, sugar and peanut butter until light and fluffy. Add egg and vanilla and mix well. Stir together flour, baking powder and salt. Add slowly to peanut butter mixture, mixing until well combined. Wrap the dough in plastic wrap and chill for 2 hours.

Chocolate dough (in the same bowl as the PB dough)
1/2 cup butter
1/2 cup sugar
1 ounce semi-sweet chocolate, melted and slightly cooled
1 egg
1 1/4 cup flour
1/4 cup cocoa
1/4 tsp baking powder
pinch of salt
Cream butter and sugar until light and fluffy. Mix in egg. Add melted chocolate, mixing thoroughly. Stir together flour, cocoa, baking powder and salt. Add slowly to chocolate mixture, mixing until well combined. Wrap dough in plastic wrap and chill for 2 hours.

Once the dough is chilled, take half of each amount of dough and roll into 1/4″ thick rectangles. Layer the chocolate dough on top of the peanut butter dough. Beginning at the long end of the rectangle, roll doughs together to form a tightly rolled log. Re-wrap the roll and chill for about an hour (or up to 3 days). Repeat with remaining dough. For a more marbled effect in the baked cookies, fold the rectangle into thirds and roll dough into a rectangle again before forming the final log.

When ready to bake, slice the rolls of dough into desired thickness of slices (about 1/4″). Place slices on an ungreased cookie sheet and bake at 350° F for about 12 minutes, until the centers of the cookies are firm and bottom is golden brown. Baking time will depend on thickness of slices. Cool on pan for a couple of minutes, then remove to wire rack to cool completely.

Pumpkin Season


Pumpkin patch, Davison Orchard, Vernon BC

Dear  Sister  the Younger made a truly wonderful Thanksgiving feast for us last weekend–turkey, stuffing and all the trimmings.  Dessert was this delightful Pumpkin Crunch cake.  It’s lighter than pumpkin pie, but with the same yummy spices and taste.  The original recipe called for cinnamon, but Dear Sister subbed pumpkin pie spice instead, and I really liked the depth of flavors from the additional spices.  And you know it’s good when even the non-dessert eaters enjoy a slice!  Sadly, I forgot to snap a picture, but click here for a peek.

Pumpkin Pecan Crunch

1 can (14-15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 eggs
1 1/2 cups sugar
1 1/2 tsp pumpkin pie spice OR cinnamon
1/2 tsp salt
1  yellow cake mix
1  cup pecan halves
1 cup butter, melted

Preheat oven to 350°F. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, spice and salt. Pour into greased 13×9 glass baking dish. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top. Bake for 50-55 minutes or until golden brown.  Cool to room temperature; serve with whipped cream.  Makes 12-15 pieces.  Refrigerate any leftovers.

Note  To make a small batch of pumpkin pie spice, combine  3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves, and if desired a pinch of cardamon.  Store the mixture in a clean small jar or spice container.


Thanksgiving Sunrise

Thanksgiving Sunrise


Roasted Tomatoes with Garlic


The last of the summer”  We had a cold snap right at the beginning of September, so hubby harvested  the tomatoes, and suddenly they’ve all gone ripe at once.   Lots of years I will make tomato sauce and freeze it, but it’s a bit of work.  Roasting is easier, and probably just as tasty, or perhaps even more so.  These amounts are approximate, it’s not rocket science (thankfully!).  The addition of herbs is wonderful, rosemary, basil, oregano, or even thyme.  But as you can see in the picture, I didn’t add any to this round of roasting and they still taste delightful.  Serve hot over your favorite pasta, with crusty bread to sop up the juices.  Freeze small portions (about 3/4-1 cup containers), to add to pasta sauce in winter.

Roasted Tomatoes

about 4 cups, cut cherry tomatoes in half, chop larger tomatoes in bite size pieces

garlic cloves, peeled, a head or more for intense garlic flavor

salt and pepper, generous lashings

olive oil, splash it freely

optional, a small sprinkle of sugar, a teaspoon or less, to help caramelize the tomatoes

herbs to taste, fresh or dried

Spray a large glass baking dish with cooking spray.  Place tomatoes and herbs in a single layer in the baking dish.  Season with salt and pepper, drizzle with oil and sprinkle with sugar, if using.  Bake at 375°F,  30-40 minutes, or until garlic cloves are tender.


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