Happy March to you all, Galley Peeps. For most of us in the north parts of the world it’s a month we all look forward to, regardless if we’ve had our last snow fall or not. We know that gradually those dark winter days will turn into days that are longer and longer, warmer and warmer. I decided to do my March round up a little early because this is a big month around here. Spring. Several birthdays to celebrate…
No lengthy write-up for this post this time, Galley Peeps. Just to say that my Mom used to make these cookies every year around Christmas time. She made a lot of delicious sweets…at lot! These aren’t by far the fanciest of Mom’s but I can bring back those special memories just by biting into one…all short bread and buttery with a little crunch of corn flakes and if you eat them just right…sort of circular…you can get a taste of…
Our apple trees at R.E.D. by the Sea are finished for the season but there are still lots and lots of great Annapolis Valley apples here in Nova Scotia ready for the picking. So, with guests visiting in the next few days this Galley Kat has been busy…I repeat…busy! ….preparing goodies to welcome them to our little home by the sea. This recipe is not for the diet conscious…I mean, butter and sugar and that’s just the caramel base. Then…
I have a real mixed bag of most searched for recipes for you this month. Simply click on the caption below each image to access the recipe. Top pick and one of our own favourites too, Greek Lamb Stew. Greek Lamb Stew This Peach Bread Pudding came in at a close second and very timely with fresh local peaches hitting the garden stands and farmers’ markets. Canned peaches works really well too. I always pack away at least…
Here you go my Galley Peeps, the fifth and final rhubarb recipe…although we can’t seem to get enough of this final one. So rich and dense…not too sweet….the perfect snacking cake. I have a little confession though. Ours wasn’t totally rhubarb. I’ve recently discovered that a vile weed, almost alien-like, that has overtaken part of our garden, is actually edible. Apparently Japanese Knotweed with its nasty invasive root system is almost impossible to eradicate so I’ve decide to embrace my…
Easter dessert this year started with a feed of muffins…all lemony and gingery. Not too sweet. Just right. (Recipe here) Cut into little chunks they made the base for our sweet treat. And the great thing about this dessert was that each component could be enjoyed separately. A little muffin with our morning coffee for example. The crème anglaise, made with Bird’s Custard Powder is also great on its own, or with some fresh fruits added. Sweet morsels of…
I’m chanelling my Irish roots today. Some tasty Irish Whiskey Baby Back Ribs (recipe here) are crisping on the grill as I write this and some delicious Colcannon (recipe here) has been prepared ahead and kept warm while I whip up a little deliciousness for dessert But since life is uncertain, we had dessert first. Two whole slices. Shameful but oh so good. So richly chocolatey. So moist. I’ve had this recipe stashed in my database for a long time…
You read that right – Sweet Potato Frosting and it was spoon-lickin’ yummy. And just two ingredients. Where else can you marry rich dark chocolate and a vegetable and call it healthy. The muffins also were packed with veggies…and rich dark chocolate…and so moist! Super easy to throw together once all the ingredients were gathered. Dry ingredients all stirred or sifted to make sure there were no lumps, then the wet stuff was folded into the dry. Lastly I folded…
Time for another easy stove-top creation. Now that I have another option to easily clean-up after baking in my little Omnia oven, I pulled out my now treasured silicone insert to make something sweet for dessert. A few simple ingredients including a jar of canned peaches in their own juices and in no time I had a delicious dessert for tonight’s dinner…and an evening snack…and tomorrow’s breakfast…and on and on and on and on… What can I say….
Now that my Omnia oven is all washed up from our Italian Easter Pie I can make a little Easter dessert for you. …and for Captain François of course. Ahh the limitations of boating life… not a lot of space and most of us, even on special holidays, would rather be out of the cabin enjoying the fine weather and sunshine. NOT-MY-MOMMA’S PINEAPPLE UPSIDE-DOWN CAKE 1/4 cup coconut oil 1/2 cup brown sugar 1 small can pineapple bits in juice,…