This delicious Roasted Parsnip and Pear Soup would make a great starter course for entertaining but is hearty enough to make a meal. Continue reading “Roasted Parsnip and Pear Soup”
This Make Ahead Chicken Salad recipe makes the best chicken salad ever! This is the only one that I have been making of late! Continue reading “Make Ahead Chicken Salad”
These Walnut Cream Cheese tea sandwiches would be a welcome addition to an Afternoon Tea, Bridal shower or picnic. Elegant and tasty!
You know the ones…those artisanal crackers with cranberries and pistachios, or various seeds and nuts. You may be happy to know you can make all kinds of variations with just a few ingredients at a fraction of the cost. Continue reading “Copy Cat Artisanal Crackers”
Tourtière is a French Canadian double crusted meat pie that apparently goes back to the 1600s. It is a big part of French Canadian Christmas and New Year’s celebrations although it is eaten at other times as well. Continue reading “TOURTIÈRE MAISON”
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!