Auntie Paul’s Rum Balls

img_6128We grew up in a large house built in the early years of the 20th century. It stood on the corner lot, anchoring our neighbourhood. There seemed to be kids in every second house, parents with good friendships built during their time there, and we were all well known to each other. We’d play Kick-the-Can through the summer evenings using a four-block area, and we’d make wild sled courses in the wonderful occasions of snow, down through 35th Avenue.

Through these years the Scotens, our neighbours from two doors down, would come over for lunch on Christmas day. I’m sure all of us children had been up for hours by this point in the day. Between their family of 8 and ours of 6, it made for a house full, slightly chaotic with a large dog thrown in for measure. Lunch was made up of simple sandwiches and treats. And every year, Mrs. Scoten, known much more familiarly as Auntie Paul (Pauline), would bring Cheesy Pleasies, and Rumballs; one extremely savory, and the other sweet. For us the Rumballs were probably our first taste of alcohol, and feeling very grown up, we’d savor them. Their rich chocolatiness filled with cherries and nuts was very much our Christmas treat. When I’d moved away from home, and was going to do my own family Christmas, I remember writing to Auntie Paul and asking for the recipe. She passed away this year, well into her nineties; I know she’d be so pleased to have me share her recipe.

As you’ll see this is a very simple recipe with broad measurements for several of the ingredients. I usually use all the smaller amounts listed, but have been know to fill them chock full of cherries and nuts on occasion, and you’ll need the larger amount of sour cream to help bind them together if you decide to go this route. Continue reading

Cranberry Doodle Bars

img_3006October has been a very wet month, many days with dark skies and rain slashing the windows. Even though we still need to work outside on the farm for a part of each and every day, these days also give us the enjoyment of cocooning in our home. Getting caught up on all the inside jobs that get left by the wayside as we enjoyed the long summer. Being inside more often, gives me more time to bake and experiment.

Cranberries are one of my favourite add-ins, they are so tart and fresh, and work well in sweets and savories.   Here I’ve mixed them into a version of Snicker-doodle cookie base, creating a perfect bar to have as you finish the last chapter of the book you’ve been reading, while the fire crackles in the wood-stove. Continue reading

Snickerdoodles GF

IMG_0515A longtime family favourite for many, the simple Snickerdoodle still pleases. In this version I’ve used a cup-for-cup Gluten Free flour to accommodate the group I was baking for. The dough is slightly different from one made with wheat flour, but is absolutely acceptable. Perfect with a cup of tea on a day when summer seems to be changing to fall. Regular Wheat Flour option follows, as well as a Cappuccino version. Continue reading

Lemon Coconut Bars

IMG_8255Although Sheila’s Lemon Bars hold a very special place in the hearts of our family and friends, sometimes I want to create something just a bit more complex.   By adding coconut to the shortbread crust, it gives a lovely new quality to the original. Topped with an extra thick layer of the lemony custard, they become more of a dessert instead of a snack. Continue reading