Apr 28, 2016

Bowing down to the cookie kings

I love to bake, our guests have applauded our breakfast desserts, and I enjoy using rich ingredients:  real butter, fresh eggs (from a farm where we see the chickens), experimenting with different flours, etc... but I've never made cookies like this!!!  These are Felix and Norton cookies...  Delivered by Purolator from Markham, Ontario, the only reason why I indulged in this extravagant luxury is because I remember these cookies from my days back in Montreal and very important company was coming.  So I ordered 6 dozen and we s-a-v-o-u-r-e-d these cookies.  Yes, they are as good as they look!  

Take a peak at the Felix and Norton website:  http://www.fncookies.com/cookies.html and at the cookies with the rather subdued descriptions...  Rich beyond description, flavourful, generous amounts of all the good stuff:  if you need a real treat, take the plunge!   (Thank you, Michele, for making ordering effortless!)

Apr 6, 2016

Deliciously challenged

Doesn't it frustrate you when you try a new recipe and as you're starting to bring the ingredients together the converted measurements don't add up?  That was my experience in the kitchen today, with this yummy Raspberry Peach Cake recipe and weird numbers.  So, what do you do when 6 oz does not equal 1 1/3 cups, and 3/4 cup does not equal 3 3/4 oz?  Which measurement is correct and which is the goof?  Well, this cake looked really good and a nice breakfast option so I winged it, and it turned out great!  If you do try it, I used 1 1/3 cups flour and 6 Tbs butter.  (I also used apricots instead of a peach, and parchment paper all around.)  If you do try it with the 6 oz of flour, let me know how it turned out!  

Also, Elora was in the news again:  https://ontarioculinary.com/perfect-weekends-elora/, mostly about food.  It's always nice to see Elora in print, and this article is a nice addition to the Village's portfolio!