The Leaf in a Page

 This is one of those things you should make for the holidays not after.  This caramel popcorn recipe was given to me in about 1984 from a neighbor in Lawrencetown Nova Scotia. She was the coolest lady. She made so many things from scratch. She had chickens and goats before it was cool to have chickens and goats.  I have tasted the popular Poppycock popcorn and although it was a long time ago, I remember thinking that this homemade version is better. Just like most things homemade, the flavors of the caramel popped in your mouth just the the popcorn kernel pops when heated.  What you need is a way to pop popcorn pre-microwave style. You can simply use a large pot with a lid or a hot air popcorn machine. Add a thin layer of vegetable oil to the bottom of the large pot if using one and about 3/4 cup of popcorn. Put on the lid and cook on medium heat. Carefully listen to the corn pop until you don't hear popping any more. Be careful not to let the popcorn burn on the bo...

  A Limoncello Tiramisu is a refreshing twist on the classic, replacing the rich coffee flavors with zesty lemon. Here' s how to make it: (Please read entire recipe and ensure you have all the ingredients. You will likely need about 6 lemons). This recipe is for an 11X13 pan. You could 1/2 this recipe and use a 8X8 pan. Ingredients: For the Limoncello Syrup: 1 cup (240ml) limoncello 1/2 cup (120ml) water 1/2 cup (100 g) sugar ½ cup (120ml) freshly squeezed lemon juice. Heat this mixture until sugar is dissolved. Allow to cool. You will have some left over. Another tip is to use 3/4 cup of limoncello and 3/4 cup of lemon juice.  Lemon Curd 6 large eggs 1 cup (200g) granulated sugar Pinch sea salt 2 tsp grated lemon 1 cup (240 ml) lemon juice from freshly squeezed lemons. (If you are short use ¼ cup of another citrus) Unsalted butter 175 g / ¾ cup ½ tsp vanilla Over low heat whisk eggs, sugar...

Blueberry/lemon muffins Some mornings something a little sweet and sour is just the thing you need with your morning cuppa. I love to share baking for two reasons, some people don't bake and love receiving it, and of course you cannot eat it all in good conscience. At least not on the same day. Of course you can freeze and thaw if you cannot find someone to share with. I think most of us can. Soft unsalted butter 1/2 c, 114 g Sugar 3/4 c, 150g Lg eggs 2, 100g Vanilla 1 tsp, 7.5g All-purpose flour 2 1/2 c, 350g Salt 1/2 tsp, 3g Baking powder 3 tsp, 12g Zest 1 med lemon Milk 3/4 cup, 175g/ml Blueberries 1 1/2 cup Bake 375 for 25-30 minutes Cream butter & sugar, add eggs and vanilla, mix to buttery color, + vanilla. Mix dry together and add zest. Meanwhile dust blueberries with flour. Mix into wet mixture, flour mix plus milk in 3rds, add blueberries While still warm brush with lemon syrup. To make, Lemon juice from 1/2 lemon and about 2 tbsp icing sugar. Make ahead to ensure all...

  March of 2023, I ventured on a baking cookbook journey. My motivation was three fold. I wanted to share some of the recipes from the summer market at the Heritage Farm in Cole Harbour. It was a wonderful 2-3 hour market held Wednesday afternoons during the summer months. Usually from early June to late September. We had only a few vendors, preserves, veggies and baking along with farm market items sold by https://coleharbourfarmmuseum.ca/  . This is a true gem right in the middle of Cole Harbour, It is a working farm in the summer with gardens, animals and farm memorabilia to learn about the history of farming in the area. There is a blacksmith who comes and forges items sold in the Tea Room gift shop. Visitors are welcome to wonder about, enjoying the surroundings, having a snack at colourful picnic tables or inside where the culinary skill of the chef is something to make sure you taste while there.  Secondly I wanted to share the processes I learned along the way aft...

If you are like me, you can find yourself looking at social media to discover new things to make life interesting. A few times now I have seen these lovely looking bowtie rolls and wanted to give them a try. I found a recipe from a chef in Greece, named Chef Antonis and he has a Facebook page, is an influencer and has a lot of followers. He looks like he could be my grandson. Check out his beautiful bakes if you have time. His recipe called for 500 grams of bread flour however because this is a test recipe for me, I halved the amounts, which still yielded 8 buns of 56 grams each. Below you can see the shaping photos.  After letting the dough ball rest for about 15 minutes, you just roll it into a circle and cut 2 slices close together. Cut opposite the initial 2, then cut the sides into three. You then fold the outer thirds under the middle third. Lastly you bring the initial cut over the sides to create the middle.  Here is the recipe for the full amount. You will yield about...

  Easy SUGAR COOKIE RECIPE   One of the easiest recipes for sugar cookies ever. You don't have to refrigerate the dough before you roll and make your cookies. It is actually recommended not to. They are also so very versatile. If you need a maple cookie for Canada Day or a maple celebration, simply substitute the vanilla for maple extract you will have the flavour. If you want a sandwich maple you can easily add a maple flavoured buttercream between two single cookies. Imagine a coffee buttercream between two chocolate cookies. Yum!! Another type I have baked is a strawberry filling between a vanilla and chocolate cookie to make a delectable Neapolitan cookie.  This recipe was sent to me by my sister-in-law, Laurie. She, by the way, is a fabulous cookie artist. If you make them please leave a comment.   Preheat oven to 350F           Yield depends on size of cookie cutters. Ingredients          ...