Food Without Borders

I recently came across a recipe tucked in the back of Cooks Coun­try mag­a­zine for choco­late zuc­chini cake. We adapted a lit­tle to make muffins. We pre­fer all our desserts less sweet so that they can be served with tea, cof­fee, and to a 3 year old.

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These ched­dar and tar­ragon bis­cuits have a anglo-french flavour. I pre­fer to use 2 year aged sharp ched­dar as it com­bines well with tarragon’s flow­ery sweet­ness. 2 ounces non-salted but­ter 4 ounces sharp ched­dar cheese 3 tbsp. all pur­pose flour 1/4 tsp. dried chopped tar­ragon 1/2 tsp. salt Pre-heat an oven to 350°F Soften the but­ter, then stir until creamy. […]

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Hol­i­day Fruit­cake Fruit­cake has to be one of the best fruit and nut cakes. It has an unde­served rep­u­ta­tion of being hard and too sweet; this comes from cer­tain com­mer­cial fruit­cakes which use super sug­ared pieces are fruits. This recipe is guar­an­teed to inau­gu­rate you as a new fruit­cake fan! 1 Week Before Bak­ing Day Can­died Fruits […]

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