October 6, 2025 | Posted in:

A pan of Danish apple bars

Danish Apple Bars

Published on: October 6th/2025
Author: Lindsay Anderson / Marco P.
Recipe origin: Denmark / Canada

These apple bars are perfect for a crowd!

CRUST:
2 1/2 cups flour
1 tsp salt
1 cup shortening
1 egg, separated
2/3 cup milk

FILLING:
5–6 apples, peeled and sliced
1 cup sugar
1 tsp cinnamon

ICING:
1 cup icing sugar
1 tsp vanilla
4 tsp water

Preheat oven to 400°F.

Crust:
Combine flour and salt. Cut in shortening until the mixture resembles small peas. Beat egg yolk with milk and add; mix. Form into a ball and refrigerate until cold. Divide dough in half. Roll one half between two pieces of waxed paper to fit a cookie sheet. (Per note, you can roll on a floured surface instead.)

Filling:
Spread apples on prepared dough. Mix sugar and cinnamon (I add 2 Tbsp instant flour). Sprinkle sugar mixture over apples. Roll remaining dough between waxed paper to a size to cover base; place over apples. Seal edges. Beat egg white with a fork and brush over the top crust. Make slits in the top. Bake for 30 minutes or until nicely browned. Remove from oven.

Icing:
Mix ingredients together and drizzle over apple bars while still warm.

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August 25, 2025 | Posted in:

Nonna Carmela’s Tiramisu – From ‘Mediterranea’

Published on: August 28th/2025
Author: Recipe by Nonna Carmela; from Mediterranea by Anastasia Miari (Quadrille, £28), photography © Marco ArgÜello
Recipe origin: Italy

Note from Anastasia: The dessert to beat all desserts, tiramisu needs little introduction. It has always been my favourite sweet ending to a meal, but when I moved to Sicily a few years ago to learn Italian and realised that tiramisù quite literally means ‘pick me up’, I fell in love with this dolce all over again.

Carmela’s tiramisù is light and creamy. It’s less saccharine than others I’ve tasted across Italy and strikes just the right balance between creamy, sweet and kicky (from the coffee). It’s also damn easy to whip up. Don’t think about adding alcohol to this one. It isn’t traditional tiramisù etiquette and Nonna Carmela would be very upset. She also advises you make it the day before to ensure a tidier slice. She served hers right after her Pasta alla Norma.

5 cups water
4 large eggs, separated
150 g (51/2 oz/scant 2/3 cup) caster (superfine) sugar
500 g (1 lb 2 oz) mascarpone, at room temperature
800 ml (27 fl oz/ 31/3 cups) brewed espresso (Carmela used 4 coffee pods), cooled
400 g (14 oz) sponge fingers (savoiardi/ ladyfingers; ideally thin ones)
2 tablespoons cocoa (unsweetened) powder

Using a hand mixer, whisk the egg whites in a large, clean bowl until soft peaks form. Be careful not to overmix them.

Put the egg yolks into a large bowl, add the sugar and whisk until pale and thickened.

Gradually add the mascarpone to the yolk and sugar mixture, whisking until combined. Add the egg whites and whisk again briefly until combined.

Now make the first layer of sponge fingers. Pour the coffee into a large Tupperware box or small baking dish. Place the dish you will use for your tiramisu next to the dish of coffee – Carmela used a 39 x 17 cm (15 x 7 inch) glass dish, but use any medium-sized deep dish you have. One at a time, dip half the sponge fingers into the dish of cooled coffee very quickly. Make sure this action is in and out in a flash – just as long as it takes to submerge the finger. They should not be soggy at all. Once you’ve submerged one finger, place it into the tiramisu dish immediately and then repeat the process until half the sponge fingers have been dipped and arranged.

Next, spread half the mascarpone mixture onto the sponger fingers. Now repeat the process with the sponge fingers to create another layer of soaked sponge fingers on top of the mascarpone layer. Finally, add the remaining mascarpone mixture and smooth out the top.

Place the dish in the refrigerator and chill overnight.

Before serving add a thick dusting of sifted cocoa.

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March 14, 2025 | Posted in:

Bobbie’s Sweet Potato Pie – A Classic Recipe for Pi Day


Submitted by: Regina T.
Recipe origin: Southern Cuisine

Pi Day (March 14th) is a celebration of the mathematical constant π (pi), but let’s be honest – it’s also the perfect excuse to indulge in a delicious slice of pie! What better way to mark the occasion than with a comforting homemade recipe that has been passed down through generations?

This Sweet Potato Pie is a true classic, rich with warm spices and a buttery, smooth texture that makes every bite a taste of home. Whether you’re celebrating Pi Day or just craving something comforting and delicious, this recipe is sure to become a favorite!

1 pound sweet potatoes (baked)
1 stick butter
1 cup sugar
2 eggs
1/2 teaspoon nutmeg
1/8 tsp cinnamon
1 teaspoon vanilla extract
1/2 cup evaporated milk
1 (9-inch) deep dish pie shell

Preheat your oven to 350°F (175°C). Prick the pie shell with a fork several times to prevent air pockets from forming. In a mixing bowl, mash the baked sweet potatoes until smooth. Add the butter and mix well. Stir in the sugar, eggs, nutmeg, cinnamon, vanilla extract, and evaporated milk. Mix until fully combined. Pour the mixture into the prepared pie shell. Bake for 1 hour, or until the pie is golden brown and set in the center. Let cool before serving. Enjoy!

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December 14, 2024 | Posted in:

A slice of homemade mincemeat pie with ice cream.

Merry Meatless Mincemeat Pie


Submitted by: Amy
Recipe origin: England / Georgia

My dad, Bill, loved mincemeat pie, and he and my grandfather would sneak into the kitchen in the night to snack on it. I was afraid of it as a child–why is it called mincemeat? Could someone be trying to sneak gravy into my pie? The flavors are intense and perhaps a bit off-putting for children, and my grandfather’s comments about how it “put hair on your chest” probably weren’t helpful either. In olden days, mincemeat pie really contained minced meat (e.g. venison) along with all the fruit. My mother didn’t use meat, as I recall, but she did use beef suet. I don’t want to hunt for suet, so I go with butter instead. The filling can be prepared and refrigerated several days ahead–it’s a labor of love, so I highly recommend making ahead and finding victi–I mean volunteers–to help with all the chopping. You can simply serve the filling over ice cream, too, and skip the crust-making. May this pie be worth a midnight trip to your kitchen.

Dough for double pastry pie crust
1 ½ lb Granny Smith apples, peeled, cored, diced ¼-inch (about 3 large)
1 ½ lb Golden Delicious apples, peeled, cored, diced ¼-inch (about 3 large)
1 cup dried currants
1 cup golden raisins
¼ cup diced candied orange peel
2 tablespoons finely diced candied ginger
¾ cup packed dark brown sugar
Grated zest and juice from 1orange
Grated zest and juice from 1lemon
1 stick (4 oz) unsalted butter, cut into 8 pieces
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon allspice
¼ teaspoon ground cloves
¼ teaspoon table salt
1 ½ cups apple cider, divided
1/3 cup Calvados or other brandy
1 tablespoon boiled cider (optional)
1 tablespoon milk, for crust
1 tablespoon sugar or sparkling sugar, for crust

Place all ingredients except brandy, ½ cup cider, milk, and sugar for crust in a large heavy saucepan on med heat. Bring to boil, then reduce heat to med-low and simmer gently, stirring occasionally, 3 hrs. Mixture will thicken and darken.

Stir in remaining ½ cup cider and brandy. Continue cooking, stirring often, 30 min or till liquid is syrupy and mixture is jammy. Cool to room temp.

Heat oven to 400 °F. Roll one piece of dough to a 12-in circle. Transfer to 9-in pie pan. Roll second dough piece to12-in circle. Spoon filling into pan. Place top dough over filling. Tuck edge of top dough under. Press to seal and create decorative crust. Cut 5 slits in top crust. Brush with milk and sprinkle with sugar. Bake till crust is light golden brown, 25 min. REDUCE OVEN TEMP to 350 °F. Bake till juices bubble and crust is deep golden brown, 35-45 min. Cool to room temp before serving.

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March 4, 2022 | Posted in:

Tequila lime pie

Margarita pie, or key lime tequila pie

I’ve got March Break on the mind. It happens to us Northerners some time in March. We’ve endured as much winter fun as one should have to, and as the days get longer, the birds start chirping a little louder and the occasional patch of muddy grass pokes through the snow piles, we start to think about warm places. March is really a mind jam – you think spring is coming, but there’s still a ways to go, and the days are frustratingly unpredictable. So many many many many of us head south for a week or so, just to give us the strength to endure the slow tease of springs unveiling.
With that in mind, I thought it might be fun this week to look for a recipe that combines the fun of a classic spring break cocktail with the sin of a sticky sweet treat. The result is a stunning dessert that will leave you feeling like you’ve indulged in a romp at a beach side restaurant without the hangover!

Ingredients

4 large egg yolks
1-14 oz can sweetened condensed milk
1 C Margarita mix (see below for homemade margarita mix)
1-2 T tequila
1-9 inch prepared graham cracker pie shell
Unsweetened whipped cream (optional)

Preparation Instructions

Position rack in the center of oven and preheat to 350. Whisk together the yolks and the condensed milk. Add the margarita mix and whisk for 1 minute. Whisk in the tequila. Pour the mixture into the pie shell and bake until filling is lightly, but evenly set and the edges of the shell are lightly browned, 12-15 minutes. Cool to room temperature, then refrigerate until ready to serve, at least 2 hours. Top wedges with whipped cream (optional) to serve.

Home made Margarita mix

1/2 cup sugar
1 cup water
1 cup fresh lime juice
Mix all ingredients. Cook in a saucepan until all the sugar has dissolved, and mixture has thickened somewhat, about 10 minutes. Let cool. Will keep refrigerated about a month.

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March 30, 2019 | Posted in:

Blond Brownie Recipe For Your Personalized Cookbook

Ingredient list

1/4 c. butter or margarine
1 c. brown sugar
1 egg
3/4 c. flour
1 tsp. baking powder
1 tsp. vanilla
1/2 c. nuts and/or chocolate bits, if desired
Instructions

Melt butter or margarine in a saucepan. Add brown sugar and let cool before adding egg, flour, baking powder and vanilla. Add nuts and/or chocolate chips, if desired. Mix all together and bake in a square pan in 350º for 28-30 minutes.

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March 23, 2019 | Posted in:

Banana Cream Pie For Your Custom Recipe Book

This recipe is very versatile. Can be used for other cream pies.

For Butterscotch:
Substitute 1 cup of brown sugar for the 2/3 cup whie sugar and use brown sugar in the meringue.

For Coconut:
Add 1 cup moist shredded coconut to the Banana Cream filling and sprinkle coconut over the meringue before baking.

For Chocolate:
Increase the sugar to 1 cup and add 3 tablespoons of cocoa.
Ingredient list

2/3 Cup Granulated Sugar
3 Tablespoons Corn Starch
2 Cups Scalded Milk
3 Egg Yolks, slightly beaten
3 Tablespoons Margarine
1 teaspoon vanilla
Pinch of Salt
Instructions

Mix flour, sugar and salt. Gradually add scalded milk and cook over low heat stirring until mixture thickens. Add a small amount of this hot mixture to the egg yolks, then stir the egg yolk mixture into the rest of the hot mixture. Cook until mixture thickens like pudding. Add butter and vanilla. Stir and Cool

Slice 2 bananas in the bottom of a baked pie shell and pour cooled cooked mixture over bananas. Top with meringue. Bake at 300 degrees for 15 to 20 minutes til brown.

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March 19, 2019 | Posted in:

Irish Cream Fudge For Your Custom Recipe Book

Ingredient list

2 pkg. (12-oz.) milk chocolate chips
1 (12-oz.) pkg. semi-sweet chocolate chips
2 (7-oz.) jars marshmallow cream
2 tsp. vanilla extract
2/3 c. Bailey’s Irish Cream
3 c. chopped nuts, optional
4 1/2 c. sugar
1 (12-oz.) can evaporated milk
1/2 lb. butter
Instructions

In a very large bowl, combine milk chocolate chips, semi-sweet chocolate chips, marshmallow cream, Bailey’s and nuts. Set aside. Line a 10×15-inch pan with foil and spread lightly with butter. In a saucepan, combine sugar, evaporated milk and butter. Bring to a boil over medium heat. Cook slowly, stirring constantly for 11 minutes. Pour milk mixture over the chocolate chip mixture. Stir slowly by hand to blend. DO NOT USE A MIXER. Pour into prepared pan. Chill until set. Makes 5 lbs.

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March 4, 2019 | Posted in:

German Pancake Recipe For Your Custom Recipe Book

Ingredient list

6 large eggs
1 cup of milk
1 cup all purpose flour
dash of salt
1 tsp vanilla extract
5 Tbsp butter
Instructions

1. Preheat oven to 425 degrees.
2. As oven preheats, put the butter in an ungreased 9×13 baking dish and place in the oven, just until melted.
3. Place the eggs, milk,flour,salt and vanilla in a blender; cover and process until smooth. Pour batter into baking dish, over melted butter.
4. Bake for 22-27 minutes or until edges are golden brown and puffy.
5. To serve, sprinkle generously with powdered sugar (and syrup
if desired).

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March 3, 2019 | Posted in:

Cinnamon Sour Cream Coffee Cake For Your Family Cook

Ingredient list

1 cup butter
2 cups white sugar
2 eggs
1 cup sour cream
1/2 tsp vanilla extract
2 cups all purpose flour

1 tsp baking powder
1/8 tsp salt
1/3 cup all purpose flour
1/2 cup packed brown sugar
2 Tbsps melted butter
1 tsp ground cinnamon
Instructions

1. Preheat oven to 350 degrees. Grease a 9×13 baking pan (I use a loaf pan)
2. In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.
3. Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 Tbsp melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.
4. Bake 35-40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

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