Fresh Raspberry Tart, also called open-face pie, galette or crostata is an easy alternative to the classic double crusted fruit pie. Whenever I have left-over pie pastry, I use up the scraps by making one of these rustic little tarts. … Continue reading
Our icy, cold winter has produced unbelievably luscious raspberries so I’m baking RASPBERRY HAND PIES! For whatever reason, I’m fixated on hand pies. I know, so strange. I think it might be the idea of not using a fork… If you’ve stopped by my … Continue reading
I’ve lusted after tarte tatin since I began cooking. Given that commercial puff pastry has been available at the super market for years, I’m not sure why I’ve been so timid to try it. Over the weekend, I threw caution … Continue reading
Every year as farm stands display their first crop of local strawberries, I’m catapulted back in time. The girls were seven years old and my main focus was keeping them entertained during the summer holiday. It didn’t matter what we … Continue reading
Coconut cream pie for Easter is Ralph’s favorite. The only positive thing about not having the twins here for Easter dinner is being able to serve pie for dessert. To this day Meg still calls pie crust ‘bread’. When they … Continue reading
I’m on a bit of a roll with the kitchen bloopers. Ralph and I spent the weekend up at the farm. He wanted me to try driving my snowmobile again. I haven’t been on it since Christmas when I fell off it … Continue reading
My mom makes these butter tarts, for her family, once a year. It takes us that long to recover. Imagine a perfectly crisp, flaky pastry cup filled with lovely plump raisins swimming in a buttery thick caramel pool. When she places … Continue reading
One of the most spectacular things about our farm are all of the apple trees. One of the scariest things about our farm are all of the apple trees! Beautiful, abundantly blossomed apple trees are spectacular in the spring, exciting over … Continue reading
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