Anna's Recipe Archive

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PLUM HAZELNUT UPSIDE DOWN CAKE

category-icon Category: Desserts

Ricotta cheese lends moisture to this recipe, so that we can keep the fat (the oil) to a smaller measure than typical cakes. You CAN use low-fat (5%) ricotta in most baking recipes interchangeably with regular ricotta. Makes one 8-inch (20cm)…

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PORTUGUESE CUSTARD TARTS

category-icon Category: Desserts , Baked Goods

As presented at the Niagara Food Festival, these egg-y custard tarts are a personal favourite. They have a distinctively flaky pastry, and while many recipes out there call for frozen puff pastry, you can easily keep these a scratch product by…

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Pumpkin Pie

category-icon Category: Desserts , Holiday

I find that a whole wheat pie dough makes for a crust that browns nicely and stays crispy under the pumpkin filling, and the subtly nutty taste really works well with the autumn filling. Makes: 1 9-inch pieServes: 8

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