Takes Like Home: Carrot Cake
I took this cake to my sister's today to share with a cup of tea. I had two servings, she raved about how great it was »
All posts by Brooke
My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.
Beef Bruschetta
This was the first Steve made for me when we were dating. It's a beef skillet dinner based on a Kraft Canada recipe and it has lots of tomatoes, which...
Drying Herbs
My dear friend Sandy, from Soroptimist, kindly leant me her dehydrator so I harvested my herbs for drying »
Raspberry Jam with liquid pectin
I went raspberry picking. Some are frozen some to mix with apple sauce later in the season, jarred some in water for smoothies and muffins, and jammed a batch with...
Berries in Jars
I found out from my fantastic new book, that you can hot pack berries for baking. I experimented with blueberries and strawberries »
Beaujolais
I recommend this French red wine to take to a dinner party or a non-occasion evening at home over dinner »
Tzatziki for our Family BBQ
This recipe is very simple: plain yogurt, seedless cucumber pulp flavoured with a bit of mint and garlic to taste. You can thin it with olive oil or lemon juice...
Fanny Farmer
I was recommended to find a cookbook by Fanny Farmer, circa early 1900's, that has several sections on preserving. Since everything in it, except the spices, was grown locally, I...
Saving pepper seeds
I have locally grown hot peppers and want to save the seeds to start in my cold frames next year and grow my own »
Crushed Tomatoes
Again this year, it took 6 hours to blanch, peel and dice a bushel of tomatoes. There were 6 with bad spots that I didn’t want to use for preserving...