This recipe offers a savory take on biscuits, featuring a delightful combination of chives and feta. The preparation involves mixing dry ingredients, incorporating cold butter, and blending in buttermilk, egg, chives, and feta to create a dough. After cutting and baking, the result is 16 delicious biscuits perfect for soup or freezing for later.
This mushroom and asparagus soup is a comforting dish that combines sautéed mushrooms, asparagus, onions, and carrots with rice, vegetable broth, and cream. The asparagus adds a vibrant touch and retains its color through pre-cooking. The recipe is adaptable for a vegan version by substituting non-dairy ingredients.
This springtime cake features freshly-picked rhubarb, balancing its tart flavor with a delicious streusel topping that remains crisp. Versatile for any meal or snack, it incorporates cardamom, linking back to Viking spice trade. The recipe includes easy baking instructions and storage tips for leftovers, serving 10-12 people.
This recipe offers a savory twist on traditional thumbprint cookies, using cheddar cheese and spices. The dough can be made ahead and frozen. Each cookie is shaped and indented for filling with chutney or hot pepper jelly after baking. It yields 24 biscuits, perfect for snacking.
This recipe presents a delightful scone made with maple syrup instead of sugar. It emphasizes the use of fresh wild blueberries and gives instructions for adjusting sizes and baking times. The scones, best enjoyed fresh, freeze well and can be reheated easily. It yields around 16 scones.
This post introduces a unique twist on the traditional Canadian butter tart by presenting a recipe for butter tart muffins. The muffins are less sweet yet flavorful, featuring ingredients such as brown sugar, butter, eggs, cream, and toasted pecans. The recipe includes detailed preparation and baking instructions for making nine muffins.
This recipe features an upgraded version of a traditional gingerbread cake, inspired by a family recipe. Made with molasses, ginger, and various spices, it’s ideal for any occasion. The cake is baked in a spring form pan for better presentation and can be served warm or at room temperature, with whipped cream or ice cream.
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Constantly Cooking with Paula Roy 