Loads of rhubarb make this fruity cake a teatime treat. If using frozen rhubarb, don't thaw it first.
Ripe plums will give this cake the best flavour, but you also want to ensure that they're still firm enough to hold their shape during cooking. When selecting fruit at the market, look for deep, even colour and flesh that yields slightly to palm pressure.
This classic flavour combination is delicious in teatime scones, which have a cakier texture than traditional scones. Excellent served with Sweet Potato Muffins (recipe link below).
This recipe calls for medium heat, but depending on your stove, you may need to adjust the temperature to achieve the perfect golden-brown colour. Start by preheating your skillet and testing the temperature on a single pancake.
Serve this molasses-rich steamed bread with baked beans for a traditional down-home dinner. Or enjoy it toasted with butter or simply on its own. If you like, add 3/4 cup (175 mL) raisins, chopped dates or chopped dried apricots.
Fill your home with the festive medley of ginger, cinnamon, nutmeg and cloves. Our show-stopping Bundt cake is fit for any spirited crowd.
Browning the butter adds a deep, nutty aroma to the filling.
To achieve the super-soft texture of these chocolaty cookies, a little sour cream goes a long way. Drizzle the finished cookies with milk chocolate instead of white, if desired.
