• Recipes

    Sweet Potatoes Anna


    3 pounds sweet poatoes, peeled
    ½ cup butter, melted
    ½ tsp thyme
    1 pinch salt and pepper


    1. Preheat oven to 350F.
    Line a 9×9 pan with parchment for easy clean up.
    2. Using a mandolin slice sweet potatoes very thinly. Alternately slice thinly with a knife.
    3. Lay out one third of sweet potatoes in pan, brush with melted butter, season with salt and pepper and a little thyme. Repeat with other two layers.
    Bake in oven for around 45 minutes or until a knife easily pierces sweet potatoes.
    Let stand 15 minutes before serving.














    Servings: 6


  • Recipes

    Quick Weeknight Dinner: Pressure Cooker New Orleans Style Round

    Need some hearty comfort food, but don’t have all night? Time to bring out the pressure cooker.

    6 servings

    3 lbs blade steak
    ¼ lb bacon, chopped
    2 onions, finely diced
    1 green pepper, finely diced
    3 cloves garlic, minced
    1 tsp thyme
    2 bay leaf
    1 cup red wine
    28 ozs tomatoes, canned
    2 tbsp Worcestershire sauce



    1. In a hot frying pan sear blade steak on both sides. Transfer to pressure cooker.
    2. In a hot frying pan, cook chopped bacon until crisp and rendered. About 5 to 7 minutes.
    Add chopped vegetables and herbs. Cook until vegetables are starting to soften.
    3. Add red wine, let reduce for a couple of minutes.
    Add canned tomatoes and Worcestershire sauce simmer for 5 minutes.
    4. Pour contents of frying pan over meat in pressure cooker.

    Lock lid on pressure cooker. Bring to full pressure, run for 25 minutes and allow pressure to release naturally.

    Serve over hot fluffy mashed potatoes.


  • Recipes

    Blueberry Buttermilk Muffins

    Yield 12 muffins

    Bright, cheery muffins for a dull day. Buttermilk freezes, so if you can only buy buttermilk in one litre containers, you can freeze the leftovers in 1 cup containers.


    2 cups all-purpose flour
    1 cup buttermilk
    1 cup blueberries (frozen is fine but don’t defrost)
    ½ cup sugar
    ½ cup vegetable oil
    1 egg
    2 teaspoons baking powder
    1 teaspoon vanilla extract
    ¼ teaspoon baking soda
    ¼ teaspoon salt

    muffin pan with 12 muffin cups
    12 silicon or paper muffin liners


    1. Preheat oven to 350°F or 180°C.
    2. Combine all the dry ingredients in one bowl.Whisk together buttermilk, vegetable oil, egg, and vanilla extract in another container. Add buttermilk mixture into dry ingredients and stir till just combined. Fold in blueberries.
    3. Divide batter among muffin cups and bake for 25 minutes or until a toothpick inserted into the centre of a muffin comes out clean.


  • Recipes

    Apple Crisp (One Shallow Hotel Pan)

    I love it when I find a reason to pull out my apple peeler corer slicer. Delivered hot to a community thanksgiving dinner. My house smelled divine.


    8 lbs Apples
    4 oz Sugar
    4 tbsp Lemon Juice, Bottled
    2 tsp Cinnamon, Ground
    1 lb Butter
    24 oz Sugar, Brown
    12 oz Flour, White
    12 oz Oats


    1. Toss the apples gently with the sugar, cinnamon and lemon juice.
    2. Spread the apples evenly in a 12×20 inch pan.
    3. Mix together flour, oats andd sugar. Rub the butter into the mixutre until well blended and crumbly. Sprinkle over the apples.
    4. Bake at 350F for about 45 minutes or until top is browned and the apples are tender.
  • Offerings,  Recipes

    Baked French Fries Lesson

    Baked French Fries Lesson

    This is a technique more than a recipe.


    Yukon Gold Potatoes
    Favourite Oil
    Salt and Pepper
    Parchment Paper for easy clean up

    Cut your potatoes into french fry shaped pieces.

    In a large bowl toss with oil, salt and pepper.

    Preheat your oven to 425F. Spread french fries out on baking sheet so that they are single layer. For best and quickest results leave lots of room in between the fries (see photo).


    Roast for around 25 minutes, flip and spread out, roast another 15 minutes or so or until desired doneness.

  • Recipes

    Low Sugar Pop Tarts, Apple or Raspberry

    Yield: one 9×13 pan


    Home made pop tart squares use only 1/4 cup of sugar for the whole recipe. They freeze well and are a great addition to a school lunch


    3 cups flour
    ¼ cup sugar
    1 tbsp baking powder
    1 ½ tsp salt
    ⅓ cup butter
    2 eggs
    ½ cup milk
    2 cups applesauce or other fruit puree


    1. Base and top: In a standing mixer add flour, baking powder, sugar and salt. Cut butter into small pieces and pieces one at a time. Let machine run until mixture resembles coarse crumbs. Add eggs and milk. Let machine run until mixture comes together into a ball. Divide into two equal portions.
    2. In a piece of parchment roll out first piece of dough until it measures slightly larger than 9×13. Put parchment and pastry into pan. Use your fingers to bring the dough slightly up the sides.
    3. Spread fruit filling over bottom.
    4. Roll out second half the same way, place ontop of fruit filling and seal the edges with the bottom piece of pastry.
    5. Bake in 350F oven for around 40 to 45 minutes (30 minutes on convection) until lightly browned.
    6. Remove from pan by lifting out parchment, let cool, cut into squares.

    Fruit Fillings:

    Unsweetened Applesauce

    Raspberry – Bring 3 cups frozen berries to simmer, blend with blender or immersion blender. Sweeten or not (I used a 4 berry blend and did not sweeten although I did strain the seeds out).

    The first photo are some pop tarts made with leftover lemon curd that I had in the fridge.


  • Recipes

    Double Ginger Crinkles

    Awesome Double Ginger Crinkles that you bake straight from the freezer.

    Double Ginger Crinkles
    Yields 36 cookies
    2 ¼ cup Flour, White, Bread
    2 ¾ tsp Ginger, Ground
    1 tsp Baking Soda
    ¼ tsp Salt
    6 oz Butter
    1 cup Sugar
    1 lg Egg
    ¼ cup Molasses
    3 tbsp Ginger, crystallied
    1/2 cup large crystal sugar for rolling dough balls


    1. Preheat oven to 350F. Line baking sheets with parchment paper for easy cleaning. (re-use parchment)

    2. In a medium bowl, whisk the flour, ground ginger, baking soda, and salt. In a large bowl, beat the butter and 1 cup of the sugar with an electric mixer (a stand mixer fitted with the paddle attachment, or a hand-held) on medium-high speed until well blended. Add the egg, molasses, and crystallized ginger; beat well. Add the dry ingredients and mix on low speed until well blended.

    3. Scoop dough into small ball, around 1 tbsp of dough. Roll dough ball in coarse sugar.

    4. Bake 12 to 14 minutes. Convection setting reduces baking time to around 11 minutes.

    Ginger flavor intensifies with time, making these cookies excellent candidates for long keeping. When stored in an airtight container, the cookies remain impressively delicious for up to five days from baking. Store the dough balls in the freezer and bake straight from frozen same instructions as above.


  • Recipes

    Oatmeal Raisin Cookies

    72 servings

    2 ¼ cups Butter
    3 cups Sugar, Brown
    1 ½ cups Sugar
    3 Egg
    1 tablespoon Vanilla Extract
    4 ½ cups Flour, White, Unbleached
    1 ½ teaspoons Baking Soda
    ¾ teaspoon Salt
    2 ¼ cups Oats
    4 ½ cups Raisins


    1. Preheat oven to 350.
    2. Line baking sheets with parchment.
    3. Using an electric mixer cream the butter and sugars together until light and fluffy.
    4. Beat in the egg and vanilla. Combine the flour, baking soda, salt, rolled oats and raisins. Stir into the butter mixture.
    5. Using scoop, drop dough on prepared sheets.
    6. Bake 12 to 15 minutes or until golden brown.
    7. Cool completely before removing from pan.
    8. Store in tightly sealed container.


  • Recipes

    My Idea of Perfect Roast Beef

    I grew up on shoe leather for dinner on Sunday nights. My mother wasn’t particularly adept at cooking so for a very long time I only ate well done prime rib. Imagine when I discovered that it could be tender and succulent. Now, I cook my prime rib to rare and it’s rare from edge to edge losing the least amount of moisture during cooking.

    First, you’ll need a thermometer. Here’s mine. I got it at Ikea, it was five dollars. You stick the probe in the centre of the roast and then the readout sits on the counter letting you know how things are coming along.


    Next I take my roast and rub it with a mixture of horseradish, mustard, minced garlic, salt and pepper.

    Then I cook it in a hot oven (450F) for around twenty minutes or until develops a brown crust.

    Then I insert my probe thermometer and turn the oven down to it’s lowest setting. This is somewhere around 200F. Every oven will be different so this is where you’ll have to experiment with your own to determine how long it will take for your roast to reach 128 (for rare), 135 (for medium).

    You remove your roast at a temperature that is lower than your final temperature because the roast continues to cook while it rests. Final temperature for rare is around 140F and for medium 150F. Most roasts will go up by around 15F during the resting period. The roasts that I use are very large and hold a lot of heat, they take around 3 hours total cooking time. Once your roast has reached the internal temperature that you have set, you let them rest for at least 30 minutes.

    You’ll notice when you cut your roast that your desired doneness (rare, medium) is from edge to edge.