Sunday, August 19, 2012


Adapted from All Recipes

4 large egg whites (I used this product)
1 1/4 cups sugar
1 teaspoon vanilla
1 teaspoon lemon juice
2 teaspoons cornstarch
whipped cream
fresh fruit (raspberries, blackberries, strawberries, blueberries, etc)

1. Preheat oven to 300ºF and line baking sheet with parchment paper. Draw a 9" round circle onto the parchment paper, using a cake pan as a guide.
2. In a large bowl beat egg whites until stiff peaks form. Gradually blend in sugar, about a tablespoon at a time, until thick and glossy. Carefully fold in vanilla, lemon juice, and cornstarch.
3. Scoop mixture onto baking sheet and form into circle with an edge. Bake for 1 hour until golden brown and hollow sounding when gently tapped. Let cool completely on a wire rack.
4. Top pavlova with whipped cream and fruit. Serve & enjoy!

Serves 8.

Thursday, August 16, 2012

Date Squares

Adapted from

375 grams (1 1/2 cups) pitted dates, chopped
3/4 cup water
1 tablespoon brown sugar
2 teaspoons orange zest
1 teaspoon almond extract
1 cup flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup cold butter
1 cup packed brown sugar
2 cups rolled oats

1. Preheat oven to 350ºF and grease 8x8" baking dish. 
2. In a saucepan over medium heat place dates, water, 1 tablespoon brown sugar, orange zest, and almond extract. Bring mixture to a boil then reduce heat and simmer mixture until a thick paste forms. Remove from heat and set aside.
3. In a large bowl mix together flour, baking soda, and salt. Cut in butter until the mixture forms the texture of breadcrumbs. Mix in brown sugar and rolled oats until crumbly then press half into the bottom of the prepared pan.
4. Spread date filling over top of the crust then sprinkle the remaining oatmeal mixture over top. Bake squares 25-28 minutes until golden brown on top and browned on the bottom. Let cool completely before cutting into squares. Serve & enjoy!

For best keeping, wrap and store squares in the refrigerator.

Monday, August 13, 2012

Berry White Chocolate Muffins

1 1/2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen berries (I used blueberries and raspberries)
1/2 cup white chocolate chips
1 egg
1/3 cup milk
1/3 cup vegetable oil
1/3 cup flour
1/2 cup sugar
1/4 cup rolled oats
1/4 cup butter

1. Preheat oven to 400ºF and grease muffin pan. In a large bowl mix together flour, sugar, baking powder, and salt. Stir in berries and white chocolate chips.
2. In another bowl whisk together egg, milk, and vegetable oil. Add to dry ingredients and mix just until moistened, batter will be thick.
3. Divide batter among muffin cups, filling 3/4 full. For the topping, in a small bowl mix together flour, sugar, and rolled oats. Cut in butter until crumbly mixture forms and sprinkle over batter.
4. Bake muffins 18-20 minutes until golden brown on top and toothpick comes out clean. Let muffins cool in the pan then serve & enjoy!

Makes 1 dozen.

Thursday, August 9, 2012

Banana Walnut Skor Bread

3 1/2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon baking soda
3 ripe bananas, mashed
2 tablespoons lemon juice
3/4 cup butter or margarine, softened
1 1/2 cups sugar
3 eggs
3/4 cup milk
1 cup walnut pieces
1/2 cup Skor toffee pieces

1. Preheat oven to 350ºF. Grease and flour two 9x5" loaf pans. In a large bowl mix together flour, baking powder, salt, and baking soda. Set aside.
2. In a small bowl mix together mashed banana and lemon juice, set aside. In another large bowl cream together butter and sugar until light and fluffy. Blend in eggs, one at a time, until incorporated.
3. Add mashed banana mixture to butter mixture and mix until combined. Add flour alternating with milk, starting and finishing with flour to form thick and smooth batter. Stir in walnut and toffee pieces.
4. Divide batter evenly among loaf pans and bake 50-65 minutes until brown on top and toothpick comes out clean. Let cool completely in pans before slicing. Serve & enjoy!

Makes 2 loaves.