Rhubarb Upside Down Cake

This cake is sweet and tangy, perfect for an afternoon treat. (Recipe by Elizabeth Kroeker).

Mini Cheesecake!

I love cheesecake...these little mini cheesccakes are the perfect size to satisfy your cravings! (Recipe by Elizabeth Kroeker)

Baked Alaska...or Baked British Columbia

Strawberry Ice Cream on the inside of this amazing dessert is so delicious. Recipe by Elizabeth Kroeker. (will post when I get it from her!)

Granola Bars that you can't stop eating

4 cups of oats
1 cup of chocolate chips
1 cup of raisins
1 cup of sunflower seeds
1 cup of soy nuts
Add one can SWEETENED condensed milk and mix in a big bowl.
Pat firmly into a bar pan with PARCHMENT paper.
Bake in a preheated oven of 350 degrees for about 24 minutes (top will turn golden brown).
Cool and cut into granola bar sized pieces.
(Recipe by Elizabeth Kroeker)

The Best Black Forest Cake!

Recipe by Elizabeth Kroeker...I don't have the recipe to share yet, but as soon as I get it I'll post it.

YUM!

Lemon Posse With Raspberry Coulis

This is one of my favourite desserts to make and eat! I hope that you enjoy it as much as I do.

Lemon Posse
2 ¼ cups whipping cream
2/3 cup sugar
¼ cup sieved lemon juice (one lemon)
*Bring cream and sugar to a boil in a saucepan, stirring constantly. Set timer for 3 minutes, reduce to a simmer and continue to stir. Take off heat, stir in lemon juice and pour into 6 – 8 ramekins and chill until set, about 4 hours.
*When serving, top with a spoonful of raspberry coulis.
Prep/Cook time: 15 minutes

Raspberry Coulis
300g fresh or frozen raspberries
juice of 1 lemon or lime
1/2 tbsp icing sugar, plus extra to taste
*Place the raspberries in a saucepan and add the lemon or lime juice. Mash gently with a fork or potato masher and sift in the icing sugar, stirring until dissolved.
*When the raspberries are heated and just simmering, pour through a sieve into a bowl, pushing the juice through with a wooden spoon. Taste, adding more sugar if desired, although the coulis should be tart.
Prep time: 5 minutes Cook time: 10 minutes
(Recipe by Elizabeth Kroeker)