Pediatric Cancer

They are perfect for Easter dinner, or if you simply omit the Easter egg decorations, they are perfect for birthdays, parties or any special occasion. Bake at 350 degrees F. for approximately 20 - 25 minutes, check often as times will vary depending on oven. . Toast over medium heat, stirring constantly until coconut is lightly browned. Sprinkle each frosted cupcake with a ring of coconut to make a "nest".

Approximately 3 cups of cubed, cooked potatoes (You can use leftover cubed potatoes or cut fresh potatoes into a 1” dice, boil until fork tender, drain and cool.) In a large uncovered frying pan, melt a couple of tablespoons of the butter, add chopped onion and sauté onion until translucent. If necessary, add more butter to frying pan and add bread pieces. When potatoes have browned, add cooked roast beef and reserved onions and bread to the pan.

I filled the little thumbprint with jelly and then proceeded to bake the cookies…big mistake and big, big, mess… hahahahaha! In the bowl of a stand mixer or with a hand-held mixer, cream butter and brown sugar until light and fluffy. Remove from oven and if necessary, gently reshape cookies and press the rounded end of a ½ teaspoon measuring spoon into the dented area of the cookie. (I put the jelly into a zippered baggie, squeeze the jelly to one lower corner and snip of the end to make a little piping bag and fill the cookie indents that way.

Sometimes it’s as simple as Chocolate Chip Cookies or Banana Bread, but other times I will make a pie or sometimes even a cake, like this dense and delicious Banana Cake with Cream Cheese Frosting. Usually, I will make banana bread or banana muffins, but today I wanted to try something a little different. Anyway, after a couple of hours scouring the cookbooks (and putting a star by many more recipes that I wanted “to try”…lol), I finally came across the recipe for Banana Cake that I was searching for. While the butter & sugar is creaming together, in a small bowl, mix mashed banana with the lemon juice; set aside.

she learned how to make it at the knee of her mom and I learned it at the knee of my mom and my daughter has learned it at the knee of her mom… potatoes, peeled (or not...remember, NOT an exact science!), cut into pieces and boiled or steamed until tender. ½ loaf of day old, unsliced, sage bread, cubed. ( If you cannot find sage bread, don't worry, just use a half loaf of a good quality bread and when adding dried herbs, add some ground sage to taste.) Put potatoes on to cook, boil/steam until tender, remove from heat. Add a couple of tablespoons butter to saucepan, melt butter and add onions and celery.

I advise you to make your own cranberry sauce the night before or earlier in the day and then refrigerate to give it time to chill and thicken. In a pinch, you can use a can of good quality, whole-berry prepared cranberry sauce. Big clumps of jelly could cause areas of the squares to be soggy…and nobody likes a soggy square! Line an 8" x 8" baking pan with two 8" wide strips of parchment paper.

So, as any muffinaholic would do, I started wracking my brain for muffin recipes that use sour cream…and blueberries. Optional - Sparkling sugar (large sugar crystals to sprinkle on muffins prior to baking) Preheat oven to 400 degrees F. and spray 12 large muffin cups or line with cupcake papers. In large bowl whisk eggs and gradually add sugar, continue whisking until pale yellow in colour.

It seems that everywhere I go these early summer fruits are looking at me, begging to be transformed into a delicious dessert, like Strawberry Rhubarb Crisp and so many others. This would be the perfect end to a family meal or serve it in a fancy little dish with a scoop of whipped cream or ice-cream and you have a dessert worthy of an elegant dinner party. In a large bowl, mix the granulated sugar, 2 tablespoons flour, strawberries, and rhubarb to combine. Using your clean hands, mix butter, brown sugar, flour, oatmeal, and nutmeg together until you can form small clumps.

In the past couple of weeks, I have made Rhubarb Sour Cream Muffins, Stewed Rhubarb (delicious over ice cream or spooned on toast) and Rhubarb Squares. Fold about half of the whipped cream into the stewed rhubarb and sweetened condensed milk mixture. I had a bit of stewed rhubarb left over so decided to swirl it throughout the ice cream mixture. Fold about one cup of the whipped cream into the rhubarb mixture (This will help lighten the mixture and make it easier to fold in the remaining whipped cream.)

Even though we most often treat it as a fruit in such confections as pies, crisps, squares, ice-cream, compotes and jams, crumbles, coffee cakes, sweet breads and muffins, rhubarb is actually a vegetable! My mom would almost always stew the rhubarb and we would eat it with toast for breakfast, on its own in a bowl for a tasty dessert and my favourite way of all to enjoy rhubarb; stewed and when still warm poured over vanilla ice-cream…the ultimate treat! You can either stew the rhubarb until soft but still a little chunky or cook a little longer and when stirred the pieces will become smoother. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, for about 15 minutes or until slightly thickened and rhubarb is in soft but still a little chunky or in threads, whichever you prefer.