Well, I had begun a new post on my computer. I was working on sentence structure and coming up with some pretty valuable, not to mention practical thoughts for you. Then I tried to add some photos and poof! Everything came crashing down.

So here I am on my phone, attempting to share the promised recipes. Once I get my computer back I will edit and beautify, but for now I want to get these recipes in print.

First and foremost, the Nano relish recipe was already here. Just search Nano relish and it will pop up. It’s cucumber time, so don’t delay!

Next, Blueberry cake (platz) recipe! I know it as the Mennonite coffee cake of the lower mainland of B.C. It is a common tea time snack and I loved it at the very first bite. I made it two weeks ago, only this time, it was served as a dessert, at a reunion of sorts. I needed something that could be served easily, to 90 people and could also be baked the night before. I tend to be a bit of a last minute Lucy, for the simple reason that I want everything to be fresh and if possible, warm, for serving. When you are cooking for a crowd and have one oven, sometimes it isn’t possible to bake and serve within minutes. Have I told you the story of the boy who came to the cafe window one day and said “are these cookies fresh or did you make them this morning?” Mind you, it was 10:30 AM when he popped the question and I realized immediately that this philosophy on freshness came as a result of my own training. I had taught the children of this particular school that fresh meant straight from the oven into the mouth. Anyway, I made this platz the night before and it was still delicious and fresh 20 hours later. We served it with freshly whipped cream.

And then there is the recipe for oatmeal raisin cookies. I have tried quite a few but my favourite is the one my friend Jenny has made by the hundreds.

There are so many recipes I want to share with you but for today I will add just one more. It is my recipe for focaccia, which isn’t real focaccia at all. Most of the recipes I have found need to be started 24 hours ahead. Well who in the world know 24 hours in advance that they want focaccia 24 hours later? Certainly not me! This recipe is actually pizza dough. Yep! Seriously. It is a recipe I found when I searched google for The Very Best Pizza Dough. And the one I found and have used and adapted over the last year, is the one by Ricardo. You may remember he had a tv show a few years back. This pizza dough is fantastic, but make it into focaccia and man alive, it is sooo good. I have recently been adding fresh chopped rosemary to the flour mixture. Two TBLSP finely chopped will add some beauty as well as extra flavour to the bread.

https://www.ricardocuisine.com/en/recipes/2049-homemade-pizza-dough