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 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.
Delicious make-ahead comfort food! This satisfying dish has an amazing flavour more than compensates for…
A fun and tasty twist on the classic BLT! My ever-eager taste tester gave these…
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Boosting the flavour of a favourite comfort food! This recipe was inspired by my lifelong…
A beautiful and delicious brunch or lunch dish! This freeform tart is easy to prepare…
Garlic butter elevates a family favourite! I adore open-faced sandwiches as I love how they…
Constantly Cooking with Paula Roy 