The Leaf in a Page

 Good things come from experiments! A walnut crunch Sconut for example. Here we have a would be chocolate scone that has turned into a little walnut delight. I cannot call it a scone or a walnut chrunch as I believe Tim Horton's has the rights to it so we can call it a Sconut.  Half scone and half walnut crunch donut. I had a chocolate scone from Cobs Bakery and wanted to make one. When just substituting 1/4 of the flour with cocoa, I found the chocolate scone too dry and not sweet enough. After uping the sugar, butterand creams then trying again it dawned on me it tasted much like the beloved walnut crunch Tim Horton's no longer sells. I added a full cup of chopped lightly toasted walnuts and put a glaze on top and voila! We have a copycat! Here is the recipe: Chocolate Walnut Scones   Preheat to 425F or 218C All Purpose Flour                                                               265 gm Cocoa     Sifted                                                                

I call this the best fudge ever for several reasons 1. Ingredients are usually readily available in the house. 2. It only takes a bit of time to make Prep 5 min, Cook 5-7 min, Stir and pour 3-5 min. 3. Turns out perfect  each time. 4. Most importantly, it is my mom's recipe and it brings me home when I need a little emotional treat. 5. I used to offer fudge for fundraisers at work. I worked on the inpatient floor at our local women's and children's hospital. Sometimes we just needed something and fudge would start to raise money. We bought hand held fetal monitors for one of our specialist who went to an African community. We also bought movies for our VHS machines before Netflix took over. Other times some of our own staff were in a crisis, health or otherwise, and my fudge would raise several hundred dollars each time to help our cause. Trust me this is good fudge. Lets not waste any more time with blabber about this or that and start with preparing all you need.

                                                                                                                                                                                                               This delightful dessert should be tried long before your 6th decade. Who knew toffee paired with banana could be ultra delightful? Apparently many. The original was created in England by Ian Dowding and proper English name was Banoffi Pie. Below is the link to his explaination of how he came up with the combinations and also a link to the orignal recipe. Which includes coffee in the whipped cream.  https://iandowding.co.uk/the-completely-true-and-utter-story-of-banoffi-pie/ For my version I used a graham cracker crumb crust, condensed milk toffee, bananas of course and whipped cream for the topping.  Crust:  Base recipe from "Bake with Anna Olsen". It is the base part of her strawberry cream tarts.  1cup/ 150 gm cup all purpose flour 1 cup/ 125 gm graham cracker crumbs 4 t