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Gingerbread Pancakes


Gingerbread Pancakes with Peaches and Raspberries

Kate’s Gingerbread Pancakes
Yield: makes 8 – 5” pancakes
Kate’s (and everyone else’s) favourite!

Served with summertime’s fresh raspberries and   peaches (or in winter, frozen berries and canned peaches), this version of a pancake breakfast is a stellar riff on a classic tune. Maple syrup is a splendid accompaniment!

1 cup flour
1 tsp baking  powder
½ tsp baking soda
½ salt
1 tsp ginger
½ tsp cinnamon
¼ tsp ground cloves
1 ½ tsp molasses
1 ½ tsp honey
I large egg
1 cup plain yogurt
2 tbsp melted butter

Preheat oven to 225 F and put in a metal or pottery serving tray to warm. Preheat an electric griddle or frypan on the stovetop to 350 F and brush lightly with a tsp oil/tsp butter.

Blend flour, baking powder, soda and salt with spices in a medium-sized bowl. Whisk together molasses and honey with egg, yogurt and melted butter in a small bowl, then add to dry ingredients till just combined.

Dip a ¼ measuring cup into the batter and spoon onto the heated griddle. This recipe makes enough for eight pancakes: one griddle full. If the all my family is coming for breakfast, the recipe needs to be quadrupled, but you may only need a single or double batch. Once bubbles appear on the pancake  surface, they’ll be golden, and it’s time to flip them over for another 2 minutes or so till they are golden brown and lusciously ready to eat. Place decoratively in overlapping circles on the serving tray in the warming oven as each batch is cooked.

Gingerbread pancakes are luscious served with any kind of soft fruit (berries, peaches, apricots, apples cooked with a tbsp of butter and tbsp of apple juice and then carmelized once cooked with a tbsp brown sugar). I usually make a fruit smoothie as well, and a French press of strong coffee.

Strawberry-Mandarin Orange Smoothie

1 cup fresh or frozen strawberries (add a few ice cubes if the strawberries are fresh rather than frozen)
1 cup or 3 mandarin oranges
1 cup juice drained from canned peaches (I can my peaches in Fireweed honey, so the juice is sublime!)
½ cup plain yogurt
1 tbsp honey
¾ cup soy milk
tsp vanilla
½ tsp cinnamon

Blend for a few minutes until the fruit is well mixed. Serve in wine glasses or martini glasses with a fresh or frozen berry slice to garnish.

Making granola…

Making granola…

One of the pleasures I afford myself regularly is homemade granola. I make a batch every two weeks or so along with 2 litres of fresh homemade yogurt. Not much could be finer! Beckham, my Great Dane/Golden Lab was hard at work picking up wee bits of oats that hit the floor as I stirred the granola. He’s posing here, showing off his most-excellent-helpfulness-in-the-kitchen skills.

The granola recipe is one that my sister Laura and I have adapted over the years from a variety of recipes.

Here’s granola caught in process today. Nutmeg has just been grated in and the pecans and pumpkin seeds are added. Honey and oil are ready to be mixed.

Today was a busy day in the kitchen. As well as granola, I made a batch of Pumpkin-Apricot muffins. It’s that time of year when I am clearing out the freezer, so defrosting one of last fall’s packages of steamed pumpkin made for an easy muffin feast. Check out the recipe in the Muffins section!

Granola – Adding pecans and honey

Cooking makes me happy!


It does.

Cooking is both a solo and a group activity for me. Alone, I cook listening to CBC. Time melts as the flow of cutting, chopping, mixing, rolling, grilling, baking and roasting takes over. Yet, cooking in tandem, or cooking with a team is an erstwhile pleasure too.

The process of creation parallels the art of processing. Food and thought are both birthed in these walls.

all are welcome!

Enter the zen of the kitchen...


What to do with all the harvest from the garden is a recurrent summer theme.

Check out the new listing for one of my ultimate favourite soup recipes: Pear, Spinach and Stilton Soup. Yum! With its velvety texture, this soup is amazing as a meal on its own, or the precursor to a gourmet meal that follows.

And summer vegetables too …