Pilsbury Feta & Spinach Rolls


1 tube Pilsbury Crescent Rolls
1 package of fresh spinach, cooked and drained
1/4 cup feta cheese, crumbled
1 teaspoon dried dill
1 beaten egg

Pre-heat oven to 350F.  Spray muffin pan with non-stick spray.

In a bowl crumble feta cheese, spinach, beaten egg, and  dried dill.  Set aside.

Open Pilsbury Crescent Rolls keeping the dough together.  Spread out on a clean surface.  You could sprinkle a little flour before putting spreading out so the dough doesn’t stick.  Unroll the dough and spread the spinach mixture out on the dough.  Roll up and cut the dough into 12 pieces.

Put pieces in a muffin tin and bake for approximately 30 minutes or until golden.  You could insert a toothpick in dough to see if the toothpick comes out clean.

Note:  You can put the rolls in the muffin tin whichever way you like.





Banana Bread

This is my favourite Banana Muffin recipe that I made into a Banana Bread.


1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/2 cup dried cranberries
1/3 cup coconut oil
slivered almonds

Preheat oven to 350F.

Spray loaf pan with a non-stick spray or use paper liners.

Sift together the flour, baking powder, baking soda, and salt. Set aside.

In another bowl combine bananas, sugar, egg, and melted coconut oil. Fold in the flour mixture and mix until smooth. Add dried cranberries. Pour mixture into prepared loaf pan.  Sprinkle with slivered almonds.

Bake in pre-heated oven for approximately 45 minutes until a toothpick inserted in centre comes out clean. Bread will also spring back.

Source: Adapted from Original recipe Banana Muffins II, allrecipes.com, by Abi Godfrey



Cranberry Christmas Cake

This cake is a nice addition to your Christmas table.


3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz. fresh cranberries
Rum (to taste), optional

Preheat oven to 350F.

With a mixer, beat the eggs with the sugar until slightly thickened and light in colour, about 5-7 minutes.  The mixture should almost double in size.  The eggs work as your leavening agent in this recipe so do not skip the next step.

This mixture should form a ribbon when you lift the beaters out of the bowl.  Add the butter and vanilla; mix two more minutes.  Stir in flour until just combined.  Add the cranberries and stir to mix throughout.  Spread in a buttered 9×13″ pan.

Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the centre of the cake comes out clean.  Let cool completely before cutting into small slices.

Note: I decided to make this cake on Christmas Eve and couldn’t find any fresh cranberries so I substituted Craisins which I soaked in rum to soften them up before adding.

Source:  http://www.barefeetinthekitchen.com



Ricotta Custard (Fiadone)


Ricotta is such a versatile cheese.  It can be used in a variety of dishes. Here is one way Ricotta is used that I particularly like.

Ricotta Custard

3 eggs
½ cup sugar
pinch of salt
1 tablespoon cornstarch
Zest of one lemon
1 cup (1/2 lb.) ricotta cheese* (I used Silani Extra Smooth Premium Ricotta, 300g, 6% MF)

Preheat oven to 375F.  Place rack in centre of oven.

Beat eggs and ricotta cheese.  Add lemon zest, salt, cornstarch and drained ricotta cheese.

Bake in oven for 45 minutes.  Cake does not rise but will be done when starting to brown around the edges.


Source: Fromages Frais Maison, Cathy Ytak

* I used Silani Extra Smooth Premium Ricotta, 300g, 6% MF.  There is more ricotta than the recipe called for but it worked!

Ricotta is also an excellent source of calcium.

Lemon Bread Pudding

4 cups bread, cubed (1/2 a loaf approximately)20150821_234102
6 tablespoons melted butter
3/4 cup fresh lemon juice; the juice from about 3 lemons
1/2 teaspoon salt
1 2/3 cups sugar
1 tablespoon cornmeal
1 1/2 tablespoons cornstarch
5 large eggs

Place the cut up bread pieces in a well greased loaf pan.

In a large bowl, whisk together the remaining ingredients until smooth.

Pour filling mixture over the bread pieces. Use a spatula or spoon to make sure all the pieces are coated with the filling.  Press down on the bread pieces slightly, to make sure they are distributed evenly in the pan.

Optional: sprinkle with sugar before baking. I used caster sugar.

Bake at 375 degrees for 45 minutes.

Serve warm or at room temperature (slices best at room temperature– you’ll just want to spoon it out if it’s warm!).

I have slightly adapted from original recipe.


Raspberry Clafouti

Clafouti is so easy to make I don’t know why I haven’t tried to make it before.
2 cups fresh raspberries
3 eggs
1 cup milk
1/2 cup flour
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/8 teaspoon salt
powdered sugar

Preheat oven to 350F.

Oil or butter pie dish.

Scatter raspberries in pie dish, reserving a few for garnish.

Beat eggs until foamy.

Add remaining ingredients and mix until smooth.

Pour this mixture over raspberries and bake for 55-60 minutes, or until a knife inserted in the centre comes out clean.

Top with remaining raspberries and, if using, a sprinkling of powdered sugar.

Serve warm or cold.

Note: Original recipe instructed to bake for 20-25 minutes, but I found it took a lot longer.

Source: recipetips.com

Lemon Ricotta Danish


1 sheet of puff pastry, thawed
1/2 cups whole ricotta cheese
1/3 cup confectioners sugar
1/2 teaspoon vanilla extract
Zest from one lemon
1/2 teaspoon lemon juice
1 egg
1 tablespoon water

1/2 cup confectioners sugar
1-2 tablespoons lemon juice

Preheat oven to 375F degrees. Line a large baking sheet with parchment paper and set aside.

Unroll and lay puff pastry flat on baking sheet. Using a sharp knife, cut 1 1/2 inch slits 1 inch apart. Do the same on opposite side.

In a medium bowl mix ricotta cheese, sugar, vanilla extract, lemon zest and juice.

Spread in the center of pasty leaving about 2 inch border.

Cross strips over filling, alternating from each side making sure ends overlap.

In a small bowl mix egg and water. Brush over the top of pastry.

Bake on the center rack for about 25 minutes until golden brown.

Allow to cool slightly before adding glaze.

In a small bowl mix confectioners sugar and 1 tablespoon lemon juice. Slowly add a little more lemon juice until mixture is creamy but not runny.

Drizzle on top of pastry.

Store in the refrigerator until ready to serve.


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