Chocolate Raspberry Jam - Cheri
Mom’s Rhubarb Crunch - Cheri
Vegan Mini Trifles - Beth
Poe’s Faerie Log Cakes - Cheri
Oatmeal Molasses Bread - Beth
Cook the Book Recipes 2024
Mad’s Breakfast Muffins - Beth
Baked Spaghetti Bolognese - Cheri
Huevos Rancheros - Cheri
Rhubarb Crumble Scones - Cheri
Early Grey Ice Cream - Beth
Pecan Crumble Bread Pudding - Beth
Fresh Blueberry Pie - Beth
Potato Salad - Cheri
Mom’s Chocolate Chip Cookies - Cheri
Quick Pickles - Cheri
Finnish Bread Recipe - Beth
Feyre's Lemon Tart (Vegan) - Beth
Pumpkin Spice Cream Cheese Muffins - Cheri
Pumpkin Spice Latte Rolls - Beth
Dark Chocolate Cheesecakes with Cherry Filling - Cheri
Amren’s Spiced Blood Mocktail - Beth
Apple Cider Caramel Popcorn - Cheri
Apple Cider Donut Cake - Beth
Ginger Mocha Ice Cream Sandwiches - Cheri
Lemon Blueberry Muffins - Beth
Roasted Hazelnut Hot Chocolate - Cheri
Spiced Sugar Cookies - Cheri
Wild Garlic, Carrot, and Parsley Cheese Spread
This soft cheese spread makes a delicious spring breakfast served on bagels with a side of smoked salmon and some fruit. Or spread it on some crusty bread (or a wrap) and pile on some thinly sliced veggies for a refreshing lunchbox sandwich.
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Rhubarb Elderflower Compote
Elderflower and rhubarb are a match made in heaven. They pair so well together and meld nicely into one piquant, floral flavour. I couldn't resist putting them together into a compote to dollop on everything in sight.
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