There are few things more satisfying than a lusty beef stew to greet family or friends at the end of the day. This recipe had its origins in the good old-fashioned cooking that has come out of Bessie Babb's kitchen in Sebringville, Ont. This stew can be made in two stages: Brown and simmer the meat one day; add the vegetables a day or two later. Serve with a piquant cabbage, apple and cauliflower salad and a light dessert.
This is that amazing time of year when the sun is shining, birds are chirping, bees are buzzing and the fresh strawberry harvest is underway. Sure, we love these little bites of delight any old time, but local, homegrown ones always taste best!
Everyone loves this easy-to-make casserole, not your average cabbage roll casserole, but a heartier, livelier one! I always serve this during the fall harvest when our cabbages, onions and apples are at their best.
Enjoy the moistness of a carrot cake and the elegance of a Bundt cake all in one.
A lovely spring dessert, these easy lemon cupcakes are made extra tempting with a buttery, chocolate frosting.
