Plums are ready!

Here I am on Friday, after a week of school, chopping and processing plums.  Ripe fruit waits for no man.  Thank goodness I love doing this and Bop will pick all I need.  Today is one batch of plums – seven jars cause that is what fits in my boiling bath.

Processing fruit is fairly easy and plums must be one of the easiest.   You don’t have to peel them at all, I love that.  This is what I do. [Read more…]

Peach Sorbet with MixParty Coconut Balsamic Vinegar

Served in a Tea Cup

Served in a Tea Cup

With our fruit trees already bearing new fruit, I need to think seriously about what I have in the freezer.  The peaches that I froze were not used as much as I thought they would be so something new had to be done.

My diet has been gradually cutting out all dairy, with wonderful results.  However, that means no ice cream for a summer treat any more.  Back in the reaches of my mind and recipe cards I found something I could have and use up some of those peaches from last year.  Sorbet.

Sorbet is the best dairy-free; gluten-free, fat-free dessert out there and very easy to make.  Pretty much any fruit will make outstanding Sorbet, the limits are just your imagination.  You can make them plain or add a bit of zest with a tablespoon of your favourite liquor.

Check out MixParty and tell me one you think you would like to try in your Sorbet.  Watch for a great giveaway coming soon!

Peaches, here I come!


Peach Sorbet

Peach Sorbet

Served in a Tea Cup


  • 2 Cups Frozen Peaches
  • 1 Cup Water
  • 1/2 Cup Sugar
  • 1 Envelope Gelatin
  • 1/2 Cup Water
  • 1 Tablespoon MixParty Coconut Balsamic Vinegar


  1. Blend partially thawed peaches until smooth.
  2. Add water and sugar, and flavour** and stir until sugar is absorbed
  3. Soften gelatin in 1/4 cup of water add 1/4 cup of boiling water to this and stir until completely mixed, stir into peaches
  4. Freeze. Stir once or twice during the freezing time.
  5. Serve in a beautiful tea cups for special guests.
  6. ** In this case the MixParty Coconut Balsamic Vinegar; or for a grownup taste MixParty Wine Cocktail Pina Colada.
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Best Banana Bread

We love Banana Bread at our house and as they grow, our little wolves love it too.  This recipe has been used for many years, tweaked and sampled, until it’s just right.

Best Banana Bread

Best Banana Bread

[Read more…]

Favourite Coffee Shop

There is always one in town that you pick as a favourite coffee shop.  We have tried out several, but keep coming back to Buffalo Trails Coffee House.

It is small, cozy even, with windows to gaze out at the passing world.  In the summer there is a couple of tables sitting outside.   They offer a vast variety of beverages, treats and lunches.

Today, after three weeks cooped up with a cold and cough, it was so great to be out.  It may have coloured my view, but everything tasted wonderful.  The coffee was rich and dark and the treat was delicious.Blueberry Almond Square

If you are ever in Creston, BC be sure to drop into Buffalo Trails Coffee House and enjoy.

Family Christmas Traditions

There are so many great family traditions, especially centered around the holidays.

I have always loved to bake and the traditions of baking certain recipes was an easy one for me to keep.  Handed down from my Mom and my handyman’s Mom are treasured recipes for Christmas cookies.  There are also a few grownup recipes too.  Like Butter Tarts!  mmmm I still remember having those around the Christmas Table.  I think they were my Dad’s favourite.  Butter Tarts

The best recipes are ones that are just a little tacky looking!  Maybe a few thumbprints over the years.  Or written out on scraps of paper!  Some of mine were typed on an old manual…remember what those were?   A couple of my recipes were given to me in a recipe box that I received from a dear friend for my bridal shower.  Oh I love the memories.  Looking at these and using them help to keep the love alive.  Old recipes

Shortbread, one of my favourites, is a recipe I found many years ago and have tweaked till it’s mine.  Do I have to share?

The Jam-Jams are from my Mom.  She loved to spoil “her boys” as she called them and my sweetheart was thoroughly spoiled by her.  So guess who has to make them ever year now?  They are a soft molasses sandwich with homemade jam in the middle.  So Rich!Shortbread and Jam Jams

And last but never least, are “Mom’s Christmas Cookies for Tiny Tots”.  This was from my mother in law.  It is the best sugar cookie recipe ever.  doubled it makes tons of cookies.  We often try to have a cookie decorating day with the grand boys.  As you can see, I have yet to start these cookies.  They are mixed and thinking in the fridge, waiting for me to start.  Cookie Cutters

Apple Crisp – Comfort Food

Apple Crisp has always been a great “go to” for desserts in our house.  It is delicious served warm with ice cream or fresh farm cream, if you can get it, or cold.  I think it is perfectly OK to eat it for breakfast!

This is my recipe. Apple Crisp 1

Wash, core and slice your apples, enough to fill a family size dish.  For us, I always make enough for two days if possible.    For just the two of us I used a greased 1 quart casserole dish.

In a separate bowl, combine the following:

1/4 cup flour

Apple Crisp 2

1/4 cup rolled oats

Apple Crisp 31/4 cup packed brown sugar

1/4 cup cold butter

cinnamon to taste

I like to use my pastry cutter to break down the butter and blend it in to small pieces.  Once you have an even mixture, pour it over the Apple Crisp 4 Apple Crisp 5top of the apples and gently spread it evenly across.

Bake at 350 for 30-35 minutes or until apples are tender.

You may find it difficult to save enough for two nights, but you need to try!

Apple Crisp 6

Baked Apples

In orchard country, you can’t help talking about apples!  We have processed about 80 Baked Apples 1pounds of them.  We have juice and apple sauce mostly with a few for eating and baking.

The other night I made Baked Apples.  These are so easy and delicious for a dessert.


Choose an apple per person, round and sweet, and able to stand on it’s own without rolling over.

Using a sharp paring knife or an apple corer, cut Baked Apples 2out the cores, leaving the bottom 1/2 inch of the apples so all the syrup does not run out.  Place them in a baking dish appropriate to the number of apples you are baking.

Into each hollowed apple add:

Teaspoon of Brown Sugar

1/2 teaspoon of butter

shake of cinnamon

Pour in a 1/4 cup of hot water to the baking dish and place in the oven at 375 degrees.  Bake for 30-45 minutes.  Serve with cream or ice cream if you desire.  I love mine with a drizzle of maple syrup.Baked Apples 3 Baked Apples 4

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