Almond Cupcakes with Butter Icing
Ground almonds give these cupcakes a rich flavour and a nice moist crumb.
Ground almonds give these cupcakes a rich flavour and a nice moist crumb.
Michael Wall from Notre Dame School serves this french toast with butter and maple syrup. The recipe was submitted to the Orillia & Area Nutrition Network.
In Devon and Cornwall, folks argue over whether the cream or jam goes on first, but these West Country treats are winners however you serve them.
Scones are found in various guises all around Britain. Earlier versions tended to be baked as one large cake and broken into wedges later – Northumberland’s “singing hinny” is one surviving example. Scones, clotted cream and jam are a match made in heaven – or, rather, in an abbey, as this teatime delight is said to have first been offered by the monks of Tavistock Abbey in 1105 to the Earl of Devon and local workers as thanks for restoring their monastery.
This recipe forms a concentrate for the soup which can be stored in the refrigerator.
Hand-held desserts suit the excitement of the occasion.
Appealing to adult tastes, this make-ahead dessert just waits in the refrigerator to show off its spectacular flavour.
