Glad to see you stop by! This is a collection of recipes I have developed, received from friends or was inspired by and altered somehow. While I try to post all food photos I just cannot help but share some of my Vintage clippings with you from my Gran's recipe drawer, my great Gran's tin and of course my Mum's treasure trove of her Gran's lovely publications all kept so prim, not to mention the cache my Mum also had and even mine too! They are all regularly used recipes, loved by my family, friends, and now you my treasured readers Enjoy!

Saturday, March 26, 2011

Oatmeal Animal Crackers Adapted from The Great Scandanvian Baking Book

Oatmeal Any Animal Crackers

I tend to use fluer de sel sea salt in the crackers, and then a flakier salt sprinkled across the tops before baking. I grind my pink pepper in a spice grinder. We love to use our "Marine Life" cookie cutters for these. Although larger, you break them up because that is what you do with a cracker ~ Lynds
1 cup small rolled oats or old fashioned whirred in blender
1 1/4 cups whole milk, heated just to boiling
1/4 cup room-temperature unsalted butter
4 tablespoons turbano sugar
3 teaspoons baking powder
2 teaspoons crushed pink pepper or molasses but not both I prefer molasses
1/2 teaspoon fine grain sea salt
1 1/4 cup dark rye flour
1 1/2 cups all-purpose flour, plus more for dusting
more salt for sprinkling
 In a large bowl combine the rolled oats and boiling milk. Let stand until cool, likely 30 - 45 minutes (do not quicken in fridge as this is what softens your oats) When cool, stir in the butter, sugar, baking powder, molasses, salt, and rye flour. Stir in the all-purpose flour, a bit at a time, until a stiff dough forms. Turn out onto a counter top and knead until the dough comes together and is uniform.
Heat the oven to 425F / 245C with racks in top and bottom thirds.
Divide the dough into two parts, just so you have a manageable amount to work with. Now, you're going to want to roll the dough out very thin - 1/4 -inch. This way your crackers will have snap. Have a look at the photo up above, and try to get it thinner than that. If your dough is at all stubborn, just let it rest there for ten minutes or so, then try again.
Transfer to a parchment-lined baking sheets [they don't spread much), and sprinkle with a bit more salt - flaky sea salt is best Fleur de sel is what I use, if you have it. Bake for roughly 14 minutes, flipping each cracker approx 7 minutes into baking time, and brown the flip side as well. Use your best judgement and remove when well done. I do not like these over-baked as they do dry out during cooling as well. Cool completely before storing in large air-tight jars.
Repeat with the remaining dough, and cut the scraps into tiny oyster or soup crackers.
Makes dozens of crackers, depending on how large or small you cut them.
Adapted from The Great Scandinavian Baking Book by Beatrice Ojakangas.
Prep time: 45 min - Cook time: 15 min


Great Scandinavian Baking Book

Friday, March 25, 2011

First Run not what I am looking for

The recipe for these turned out fab but the appearance not at all what I am going for. As they are still in development we are open to any fancy schmancy ideas. Recipe coming real soon.

Tuesday, March 22, 2011

Pumpkin Banana Maple Pecan Glazed Bread by Lyndsay

Spray shortening for coating the pan I always use a bundt pan so the metal core cooks the "loaf" evenly
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon plus 1/8 teaspoon fine salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1.2 tsp pumpkin pie spice
1 cup granulated sugar
2 large eggs, at room temperature
1/3 cup vegetable oil
1 teaspoon vanilla extract
4 very ripe medium bananas, mashed (about 1 cup)
1/2 cup canned pumpkin
1/2 cup sour cream
For glaze:
1/2 cup darkly toasted pecans
1/2 cup reduced maple syrup
1 tbsp corn syrup or sweetened condensed milk

  1. Heat the oven to 350°F and arrange a rack in the middle. Spray a 9-by-5-inch loaf pan or standard bundt pan. Whisk together the measured flour, baking powder, salt, baking soda, and cinnamon in a large bowl to aerate and break up any lumps. Set aside.
  2. Place the sugar, eggs, oil, and vanilla in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until thoroughly combined, about 2 minutes. Add the bananas, pumpkin and sour cream and mix until just combined. Scrape down the sides of the bowl, add the flour mixture, and mix until just combined.
  3. Turn the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, the top is golden brown, and the bread is pulling away from the sides of the pan, about 1 hour. (usually 10 minutes longer)
  4. Transfer to a wire rack to cool for 10 minutes. Slide a knife around the perimeter of the pan, invert to release the bread, and cool completely on the wire rack before serving.
  5. Toast pecans, add to a saucepan with sweetened condensed milk and maple syrup cooked down to 1/2 volume over med low heat Pour over loaf after cooled.

Monday, March 21, 2011

Busy Day Cake

Busy Day cake from April my friend and her Better Homes and Gardens Cook Book

When April posted this it reminded me that my Mum used to make us this when we were small I now understand why!
Thanks Mummie

Busy-Day Cake
1/3 Cup Shortening (this must be what Crisco is for)
1 3/4 Cup sifted Cake Flour
3/4 C Sugar
2 1/2 tsp Baking Powder
1/2 tsp Salt
1 Egg
3/4 Cup Milk
1 1/2 tsp Vanilla

Oven 375F
Place shortening in mixing bowl. Sift in dry ingredients. Add egg and half of the milk; mix till flour is moistened.
Beat 2 minutes at medium speed of electric mixer. Add remaining milk and vanilla; beat 2 minutes more. Bake in greased and lightly floured 9X9X2-inch pan at 375 F about 25 minutes or till done.

Saturday, March 19, 2011

Black Bean and Tangy Cous Cous Salad

Cous cous no longer has to be two scary four letter words Enjoy!


  • 1 cup uncooked couscous
  • 1 1/4 cups chicken broth
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 8 green onions, chopped
  • 1 red bell pepper, seeded and chopped
  • 1/4 cup chopped fresh cilantro
  • 1 cup frozen corn kernels, thawed I prefer peas
  • 2 (15 ounce) cans black beans, drained
  • salt and pepper to taste


  1. Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
  2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn (peas)  and beans and toss to coat.
  3. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Friday, March 11, 2011

Rugelach One of My Faves

1 lb. butter (softened)
1 lb. cream cheese (softened)
4 cups flour
Apricot preserves
Raspberry jam
Walnuts, raisins, brown sugar, cinnamon, butter

Mix all dough ingredients together (may need to mix with hands to get all flour mixed)
Shape into ball and refrigerate overnight (or at least a few hours).
Cut ball into small pieces.
Roll out thinly on cutting board covered with granulated sugar.
Cut into small triangles.
Fill and roll into crescents.
Bake 350 for 15-20 minutes.
Sprinkle with confectionary sugar while still hot.