This recipe presents a simplified version of a classic steamed pudding, traditionally found in Canadian and British cookbooks. It features diced rhubarb and a brown sugar topping, easily adaptable with various fruits. The dish serves four and is baked in ramekins, offering a warm, delightful dessert option.
This post shares a delightful shortbread cookie recipe ideal for pairing with tropical meals. The cookies combine unsweetened coconut flakes, butter, powdered sugar, and flour for a less sweet treat with a melt-in-your-mouth texture. The recipe can be halved, and includes tips on toasting coconut and storing dough.
These delightful almond squares are simple to prepare, featuring a rich and flavorful almond filling reminiscent of frangipane. Perfect for desserts or tea time, they can be stored in the refrigerator for a week or frozen. The recipe yields 16-25 squares, depending on the cut size. Enjoy!
This post shares a recipe for molasses fudge, perfect for pumpkin spice latte enthusiasts. The recipe emphasizes using an 8×8 inch pan for thicker pieces and offers tips for faster preparation. It includes a list of ingredients and detailed instructions, encouraging readers to try other candy recipes as well.
In January, a pantry clean-out inspired a no-bake treat made with butterscotch chips, crispy chow mein noodles, and chopped nuts. The treat, reminiscent of childhood snacks, received high praise. The recipe involves melting the chips, mixing in the noodles and nuts, and setting them on a baking sheet to cool.
These warming spice biscuits featuring cinnamon, ginger, and nutmeg offer a festive twist for breakfast or tea parties. The recipe combines basic ingredients like flour and brown sugar, along with cold butter and buttermilk. After preparation and freezing, they are baked for a delicious, golden result, yielding twelve biscuits.
This recipe produces two dozen large cookies reminiscent of bakery treats. Key ingredients include flour, sugars, butter, eggs, vanilla, and chocolate chips. After mixing, the dough is frozen before baking at 350°F for 12-14 minutes, leading to chewy interiors and golden edges, enhancing their homemade allure.
The post celebrates cookies, highlighting their universal appeal and versatility. The author shares three favorite recipes: old fashioned molasses ginger cookies, peanut butter-bacon cookies, and small batch toffee-pretzel cookies. It emphasizes the convenience of having cookie dough ready in the freezer for fresh baking whenever desired.
After making pumpkin pie, I had leftover purée and created delicious mini cheesecakes using a ginger cookie crust. The recipe combines cream cheese, pumpkin purée, and various spices. It’s easy to prepare and yields 16 mini treats, perfect for utilizing leftover purée. Other recipes like pumpkin pie waffles are also suggested.
This post shares a vintage pie recipe featuring grated apples for filling to prevent sogginess and enhance presentation. Using rye flour in the crust adds flavor and tenderness. The pastry dough is prepared with a mix of ingredients, and the hand pies can be chilled or frozen before baking.
Constantly Cooking with Paula Roy 