It isn’t often I discover a brand new flavour … and this one is amazing! Spicy Peach Grilling Sauce! You can’t really discern any one ingredient but the combination is a deep, spicy, Asian BBQ sauce.
These are Man-Burgers! Bourbon Onion Marmalade topping with bacon and easy Bourbon BBQ sauce on meaty burgers. Just in time for Father’s Day and summer! Continue reading “Double Bourbon Bacon Burgers”
We love this burger recipe so much it was the first thing I made when we kicked off BBQ season! This burger recipe takes an French twist on the BBQ burger. It is subtle but quite different and always gets rave reviews. Continue reading “The Ooh-la-la Burger”
The clicking didn’t sound ominous at first. I was happily working around the kitchen while the self-cleaning oven was literally ‘burning’ through the clean cycle. Continue reading “One Hour Guinness Irish Stew”
After you make these slow cooker baked beans you’ll never want to go back to canned beans again. They are so healthy for you too – low fat, low sodium, high protein, high fiber. Continue reading “Home-Made Boston Baked Beans”
This is a great sauce that can be used over ice cream, puddings, fruit whatever you can think of. It thickens up when it is cold to the point it makes a soft spoonful. The warmer it is the runnier it will get. Continue reading “Caramel Sauce with Sea Salt”
Cooking with champagne is so decadent! I can always pick out the little salty, yeasty little boost it gives to a recipe. It also elevates some everyday type of recipes to fit-for-company status. Continue reading “Champagne Onion Soup”
These yummy little treats are a favourite among my family and friends. They give you a hit of pumpkin pie for fewer calories than a whole piece of pie would be. The cream cheese frosting is piped on so you get the salty, sweet effect again with fewer calories than a full coverage frosting. Continue reading “Make Ahead Pumpkin Squares with Cream Cheese Frosting”
This is another of my favourite recipes. I just got fresh, fresh, Ontario apples at our market and they were outstanding in this pie. I heard on a radio program once that most of the apples we can buy in our supermarkets are at least four months old by the time they hit the shelf. I know apples keep if properly stored but it sure makes a difference if you can source some fresh apples in season from an orchard or market near you.
This pie uses my Easy Pie Crust recipe and the filling is generous. I was afraid that my top crust was going to be too thin by the time I got it big enough to cover the mound of filling but it forced me to roll it out thinly and it was wonderful.
I like this recipe because it cooks long and at a bit lower heat. Often pie recipes start the first 15 minutes at 425 degrees and then reduce to 350 or 375 degrees. I find my crust is always too brown when I do this. With the even temperature on this bake time my crust was a light golden brown.
You will want to bake this with a pan underneath to catch any juices. There is so much filling in this pie you will definitely need it.
I served it with Apple Cider Ice Cream for a double apple hit!