This blog post was requested by my daughter in law after we had a “big breakfast” last weekend.  If we have time, we try to have bacon, eggs, and baking powder biscuits every so often to start off the weekend in a more relaxed way. 🙂

I’ve been making this recipe for years and years and it makes the most fluffy biscuits that just beg to be smothered in butter and jam, hot from the oven.  I just looked at the bottom of the original recipe and its from Canadian Living magazine circa 1991!  That is a lot of years haha! They were supposed to be Currant Scones but sans currants they are baking powder biscuits.


2 1/4 cups all purpose flour

2 Tblsp granulated sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup currants or raisins or cranberries

1/2 cup of cold butter (I use margarine)

1 cup of buttermilk (I’ve tried milk with 1 tsp vinegar in a pinch, but buttermilk is better)

1 egg lightly beaten


In a large bowl, stir together flour, sugar, baking powder, baking soda and salt. Use a pastry blender to cut in butter until it resembles course crumbs.  If you want to add currants/raisins/dried cranberries add now.

Add buttermilk to well of dry ingredients and mix with a fork until it makes a soft, sticky dough.

Lightly flour your surface and press dough into a big ball and knead gently approximately 8 – 10 times. Don’t over work your dough or you’ll end up with hockey pucks 😦

Gently pat the dough into a circle approximately 3/4 inch thick.


Using a floured cutter or a small round glass and cut out rounds.  Gather up the scraps and press together to make a couple of more of “cooks” biscuits (the less perfect ones)

Brush the tops with beaten egg.


Bake in the oven 425 F degrees  for 12 – 15 min until golden brown.  They should puff up and you should be able to see all the layers. Cool on a rack if they last that long!!

Cheers to you enjoying a relaxing weekend breakfast 🙂





I've made this cake quite a few times and it becomes a favourite of everyone who tries it.  I mean what's not to like, blueberries and lemon, yum!

It's an easy, no fail recipe and makes a great cake for a backyard barbeque.  I used frozen blueberries as I didn't happen to have fresh ones on hand today, but both work well.


2 cups all purpose flour

1 Tblsp of Baking powder

1/2 tsp salt

1/4 tsp freshly grated nutmeg

3/4 cup butter

1 cup granulated sugar

4 eggs

1/2 cup milk

2 tsp grated lemon rind

1 tsp vanilla

2 cups fresh (or frozen) blueberries


1/2 cup granulated sugar

2 Tblsp fresh squeezed lemon juice


Stir together flour, baking powder, salt and nutmeg. Set aside.

Beat butter, add sugar and beat until fluffy.

Add eggs one at a time, beating in between.

Add dry ingredients to wet ingredients alternating with milk.  Stir in lemon rind, vanilla and blueberries.

Pour into a greased 9 x 13 inch pan.

Put in 350 F oven for 40 min.

Spread glaze over warm cake.

Serve warm or room temperature. Either way its delish!!  Give it a try and I guarantee it will become a favourite 🙂

As a side note…This could also be made using gluten free flour that is one to one ratio. It turns out well as well.





If you are looking for a tasty, high fibre muffin, this is it!  It’s from Canadian Living Magazine, I believe, in the 80’s.   So moist and flavourful and they freeze well.  The orange zest gives the muffins a bright fresh taste.


3 large ripe bananas, mashed

1/3 cup of melted butter ( I used margarine)

1 egg

1 tsp vanilla

grated rind of 1 whole orange

1 1/2 cups all purpose flour (I used Bob’s Red Mill, 1 to 1)

1/2 cups granulated sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt ( I use less in all my recipes)

1/2 cup chopped medjool dates (remove pits)

1/2 cup chopped pecans

In one bowl, mix bananas, butter, egg, vanilla and orange rind together. (the bananas had been frozen and they started to congeal the melted butter, but it still worked out fine)


Sift together flour, sugar, baking powder, baking soda, and salt. Add dates and pecans and toss together lightly.

Pour dry ingredients into wet mixture and stir until just combined. Spoon into 12 large muffin cups.

Bake at 350 degrees  for 20 minutes.  Check with a skewer to see if it comes out clean. If not, put in for another 5 minutes and check again.  (the original recipe says 15 – 20 minutes)  I’m not sure if its my oven but mine is convection and I find it takes at least 25 minutes.

Let cool and then enjoy (If you can wait that long 🙂 )   Great with a cup of tea or a dish of yogourt for breakfast!








It’s cold and rainy outside. The perfect day for comfort food. I’ve been meaning to make this dish the last couple of days but left it too long and it wouldn’t have long enough in the slow cooker so today was the day!!

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jess at Little Girl Story.

growing edge


I don’t have an exact recipe as it just depends on what I have in the pantry/fridge, but the basics are there.

The beef ribs I get are thin sliced and there are 4 – 5 slices in a package. Today I used 3 packages so approximately 15 beef slices.


1 Tblsp extra virgin olive oil


1 quart of canned tomatoes (still using my own canned tomatoes)

1 cup ketchup

1/2 cup of gluten free barbeque sauce

1/2 cup of celery ribs/leaves, chopped

1/2 cup of sweet white onion, chopped

1 Tblsp of Worcestershire sauce

1 Tblsp of dry mustard

2 Tblsp of brown sugar

1 Tblsp of white vinegar

1 cup of beef stock

1 Tblsp of cornstarch or potato starch

So I start by sprinkling the meat with salt and pepper and brown both sides in a hot frying pan or deep pot with the olive oil. Don’t over crowd meat or it just steams and doesn’t brown.

Once the meat is all browned (it takes several batches to get it all done), I add in the onions and celery and cook until wilted and slightly carmelizing.



Add all the other ingredients, except the cornstarch, into the slow cooker. Break up the tomatoes and stir all together. Add in celery and onions and then layer meat in until all the meat is covered by the sauce.


Turn the slow cooker to high until it starts bubbling and then down to low to let it simmer for 4 – 5 hours.


Twenty minutes prior to serving make a slurry with cornstarch using either water or beef stock and add to pot. Cover up with lid and let thicken.


Serve with mashed potatoes or rice and vegetables.

I can smell this cooking as I sit here and can hardly wait for supper.  Yum!

I hope you give this a try! You won’t be disappointed.



Bunny Eats Design Our Growing Edge


IMG_1503This is going to be a busy week for me.  Unfortunately, when I’m busy I start fretting about what I’m going to make for supper on those nights when I walk in the door exhausted at 6pm, sigh

Yesterday I was thinking I haven’t made lasagna in ages.  Soooo, today I had a break in my schedule, so I quickly came home and I managed to put together a tasty lasagna so that it could be popped into the oven (by my daughter) and be ready when I came through the door tonight.  There will also be leftovers which will be so handy later on this week.

I’ve been making a variation of this dish for 25+ years.  I change it up every so often but the basics are still there.


lean ground turkey (about 3/4 lb)

1 stalk of celery, chopped

1/2 zucchini, shredded

1/2 white onion, chopped

1 can of diced tomatoes

1 can of tomato sauce

1 small package of mushrooms, sliced

1 cup of chopped spinach

1 500 gm tub of 1% cottage cheese

1 egg, beaten

12 gluten free lasagna noodles

grated mozzarella cheese (approx. 4 cups)

salt, pepper, oregano, basil, garlic all to taste

Boil the lasagna noodles in a large pot of salted water.


Brown the turkey and add mushrooms, zucchini, celery and onions and let cook til soft.

Add tomato sauce and diced tomatoes. Mix and continue stirring until thicker and some of the juice has evaporated.


In a separate bowl mix beaten egg into tub of cottage cheese and then add in the chopped spinach.


If you are using a block of cheese you can grate it now and have it ready.

I first put down a layer of noodles in a 9″ x 13″ non stick pan, then put half of the meat layer, then dollop the cottage cheese mixture over the layer and finally approx. 1 – 1 1/2 cup grated cheese.  Then start the steps all over starting with the layer of noodles, then meat etc.  Final layer is noodles and use the final cup of grated cheese on top.


Cook in a 400 F oven for 35 min until top is golden brown and bubbling.


If you can manage to wait until the lasagna has cooled a bit it is definitely easier to cut and serve.  Personally we can never wait, hence no pics of it on the plate as its a hot (tasty) mess by the time I’ve served it. ha ha


Just enough for another meal.  Delicious and filling 🙂

Hope you give this a try!



IMG_0670Once the weather starts to get a chill in it and the rain starts, I crave something a little heartier than our usual chicken and rice variations.

When I get busy at work I will put the fixings in the crock pot and by supper the smell of supper permeates the house and we can eat as soon as we get in the door.  Nothing is better than having supper ready when you get home.

Every so often I crave beef and I’ve been making this beef stew for years.

The ingredients will depend on how big your crock pot is and how many you are feeding. I never worry about having too much as it freezes well and you have another quick meal for another busy night.


1 – 2 packages of stewing beef (preferably with some marbling as this makes the meat more tender.

2 cups of chopped potatoes or whole small potatoes (red or white).

2 large carrots, peeled and chopped.

2 stalks of celery, chopped.

1/2 medium onion, chopped.

3/4 cup frozen peas (thawed)

1 cup diced canned tomatoes.

1 litre of low sodium beef stock.

2 – 3 tablespoons of extra virgin olive oil.

1/2 cup of water.

3 tablespoons of flour (I use gluten free)

Salt and pepper to taste


In a large heavy bottom pot, add the olive oil and heat over med high heat. Season the beef with salt and pepper and then braise the beef in small batches so that the beef gets carmelized on all sides, a couple of minutes each side. The beef pieces will still be rare inside.


Set the beef aside in a separate bowl while you braise the next batch.

Once completed you should have a lot of carmelization on the bottom of the pan. Add the onions and celery and coo k until slightly softened.  Add diced tomatoes, and beef stock and stir pot until all the carmelized bits are dissolved with the beef stock.

Add the beef, potatoes, carrots and the liquid into the crock pot. Turn on low and cook for 5 – 6 hours.

IMG_0673 IMG_0675

Thirty minutes before serving, add the peas to the pot and mix in.  Take the water (cold) and the flour and mix thoroughly and then add to the crock pot. Stir well and then put the crock pot on high and let the flour mixture thicken the sauce.


Serve with crusty rolls and enjoy!!



fall    Well, since yesterday was the first official day of fall, and today it’s been raining, it seemed like a great day to make soup!

I actually made this soup last week (on another rainy day) without a recipe and it turned out so tasty that I decided to try it again.


2 Tblsp of Extra Virgin Olive Oil

1/4 cup of  onion

2 stalks of celery

1-2 carrots (depending on size)

1/2 bulb fennel

1 cup of mushrooms (I used Cremini and then Shitake)

1/2 of a medium sized Red Kuri or Kabocha squash

1 cup canned chopped tomatoes

2 quarts of chicken stock

1 pre cooked chicken

1/2 can of coconut milk

Salt and pepper to taste

1/2 tsp of crushed pepper flakes

Start by adding the Olive Oil to the stock pot and setting the element on medium heat.  Chop the onion, celery, carrots and fennel and cook until softened and starting to carmelize very slightly.


Peel and chop the squash into small chunks. Add to pot once first 4 ingredients have softened. Cook for a few minutes so that the squash starts picking up some of the carmelization from the bottom of the pot.



Add sliced mushrooms and chopped tomatoes and stir to incorporate.

Pour 1 litre of the chicken stock into the pot. At this point I add 2 legs and 2 wings from the cooked chicken. Stir all together and then simmer on low for 30 – 40 min until thickened and liquid is reduced.

Remove the wings and legs and take off the meat and put back into soup.  Add some more of the chicken to the pot depending on how much you  want. At this point I add the 2nd quart of chicken stock. Cook for another 20 minutes or longer if you like the soup to be a bit thicker. The squash disappears and you just have the colour and flavour left.

Just before serving I add 1/2 can of coconut milk and stir. Heat on low until heated through.


Ladle into bowls and serve with crusty rolls.

This soup can also be made using vegetable stock and omit the chicken and you have a vegetarian option.