Without the addition of much added sweetener.

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Relive your childhood...woth a twist.

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Relive your childhood with a twist....

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Relive your childhood...with a twist.

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Relive your childhood...with a twist.


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If you would rather not use alcohol, use fresh orange juice.

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This recipe comes from Anne Olson on "Sugar" on the Food Network.

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This recipe comes from the "Food Network" and Trish Magwood.

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This recipe comes from the May issue of "Okanagan Life" magazine. It uses 6 ounces of Mission Hill Late harvest Vidal wine, but, any sweeter late harvest wine will do. The Okanagan is a large wine producing area in British Columbia.

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This recipe comes from Sylvia Jurys at the Wine & Thyme Cooking School. Not only is this recipe rich and delicious, but the egg whites you separtae for the pate are used in the biscuits. The pate is very rich so only small portions are needed per person.

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Use baking apples for this juicy streusel topped creation.

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Strawberries are coming into their own this Spring. Nothing beats strawberries and chocolate for its simplicity and deliciousness.

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When you grate the ginger you will be left with a fibrous pulpy end (not your fingers). You don't want to eat this, but you can add it to the cream for 10 minutes to boost the ginger flavour. Remember to remove it before you start whipping!

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This is the richest and most delicious crust I have found. The dough is not rolled but pressed into a round. The combination with the apples is irresistible!!! At least for me.....

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The thick frosting is full of chopped pecans and sweet, flaky coconut.

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