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,, 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.




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.


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.


Tarte Tatin Caramel au Beurre Sale

September is the time of year when I go apple picking and I usually buy more apples than I really need.  Here is a recipe that I tried and liked.

For the dough:
1 1/3 cups flour
1/3 cup sugar
3 ounces semi-salted butter, chilled (if you use unsalted, add a good pinch of salt)
1 to 2 tablespoons milk

** This dough is fantastic and easy to work with and it tastes delicious!

For the caramel:
1/4 cup white sugar (the unrefined type does not caramelize well)
1 1/4 ounces semi-salted butter, diced (if you use unsalted, add a good pinch of salt)

** The caramel didn’t work too well for me so you might want to find another recipe.

For the fruit:
about 2 pounds apples, of a variety that keeps its shape when cooked (I used Gala)

Prepare the dough. In a medium mixing-bowl, combine the sugar and butter with a fork. Add in the flour, and keep mixing with the fork. When the dough forms even crumbs, add in a dash of milk, and knead the dough with your hands to form a ball. If the dough does not come together after about a few seconds, add in a tad more milk and knead again. The idea is to add the milk little by little to stop at just the right dough consistency (if you’ve added too much and the dough gets impossibly sticky, compensate with flour). Wrap in plastic wrap and put in the fridge to rest for 30 minutes.

Butter the sides of a 25-cm (10-inch) cake pan.

Prepare the caramel. Put the sugar with a tablespoon of water in a small heavy-bottomed saucepan, and place over medium-low heat. Once the sugar is melted and starts to boil, let it cook for a few minutes, until it caramelizes and turns amber. Remove from the heat, add in the butter and stir to form a paste.

Pour this paste in the cake pan, and use the back of a spoon to spread it over the bottom. It’s okay if the bottom is not entirely covered, but try to make it as even as you can. Set aside. (Note: if your pan can be used on the stove, you can make the caramel directly in it.)

Preheat the oven to 360°F.

Peel and cut the apples in fourth or eighth, depending on their size. Arrange the apple pieces prettily over the caramel in the pan.

Take the ball of dough out from the fridge and let it rest for a few minutes on the counter so it’s not too cold (or it will crack when you try to roll it out). Lightly flour a clean work surface, and use a rolling pin to roll the dough in a circle that’s slightly larger than the pan. Transfer the dough over the apples, and tuck it in all around. Prick the dough in a few places with a fork.

Put into the oven to bake for 45 minutes to 1 hour, until the dough turns golden and your home is filled with wonderful caramel apple fumes.

Take the pan out of the oven, run a knife around the sides of the pan and flip onto a serving dish. If one or two apple chunks are stuck to the bottom of the pan, just scrape them off and put them back on the tart where they belong.

Serve warm (not piping hot) on its own, or with a scoop of vanilla ice cream, or a dollop of crème fraîche/sour cream/yogurt.

Serves 6 to 8.

Source:  Chocolate& Zucchini []

This recipe can also be pinned from Pinterest.