A Beautiful layered Blackberry Loaf

I love Blackberries almost as much as I love Raspberries. You can use either one or alternate one layer Blackberries and the other one Raspberries. I like using both berries. It makes the loaf truly unique. Try it!


  • 1/2 cup softened butter
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 2 tsp. lime zest
  • 1 tsp. baking powder
  • pinch of salt
  • 1/2 cup buttermilk
  • 1/4 cup fresh lime juice
  • 1 cup Blackberries
  • 1 cup Raspberries

In your mixer, cream the butter, sugar until light and fluffy. Add the eggs, one at a time. In a smaller bowl, whisk together the flour, zest, baking powder and salt. With the mixer on low speed, alternate the butter mixture with the buttermilk. Stir in the lime zest.

To prepare the loaf pan, spray with Pam and line with parchment paper, leaving 2 inch border for easy removal. Spread one-third of the batter in the pan. Arrange the Blackberries on the bottom. Add the second third of the batter, adding the Raspberries making sure to spread out evenly. Top with the remaining batter.

Bake in a 350 degree oven for about 55-60 minutes. Test to check for doneness. Cool in the pan on a rack for about 10 minutes. Turn out on the rack to cool completely.

Drizzle with a glaze of icing sugar and lime juice.(use your own measurement here for your taste).  Stir vigorously until smooth and drizzle over the top of the loaf.


Dark Cherry Flan

What a way to add sparkle to a dinner party. Easy, delicious and requests for “more, please” will be heard.


  • 2 white cake mixes
  • 2 large eggs
  • 2 tsp. almond flavouring
  • 1 14 oz. can dark cherries, pitted and drained
  • 3 tbsp. white rum
  • 2/3 cup Nutriwhip, unwhipped
  • 2 eggs
  • 2 tsp. cornstarch
  • icing sugar for garnish
  • Grated lime zest

In a large bowl, stir together the cake mixes and eggs with a fork, until crumbly. With floured fingers, press the mixture over the bottom and  up the sides of a 10 inch springform cake pan.

Arrange the cherries over the base of the pan and sprinkle with the white rum.

In a bowl beat the Nutriwhip, eggs and cornstarch until completely smooth and thickened. Pour this over the cherries and bake in a preheated 400 degree oven for 10 minutes. Reduce the temperature to 300 degrees and bake for  one hour until golden brown in colour.

Let cool to room temperature before releasing the sides of the pan.
When serving, slice in wedges, dust with icing sugar and sprinkle with the lime zest.

This is truly a delight to make and devour….yes, I did say devour.

Raspberry Scones With Warm Compote

A cloudy day (perhaps even rainy), feeling blue….this is a wonderful pick-me-up. So much so, you will want to invite the girlfriends down to share.

  • 2 cups flour
  • 3/4 cup sugar, divided
  • 2 tsp. baking powder
  • pinch of salt
  • 1/3 cup cold butter, coarsely grated
  • 2/3 cup  10% cream plus more if required
  • 1 x 1 lb.container of fresh raspberries, cut in half (2  2/3 cups divided)
  • 1 tbsp. lime zest

Preheat the oven to 400 degrees and line a cookie sheet with parchment paper. Set aside.

Stir the flour with 1/2 cup sugar, baking powder and salt in a large bowl. Use a fork and mix in the grated butter until the mixture is quite crumbly. Stir in the cream 1 tbsp. at a time until it just comes together. Add more cream if necessary but do not over mix.

Scoop 1/4 cup of the mixture for each portion and shape into a 1 inch high round scone. Set on the baking sheet.

Bake for about 16-18 minutes until slightly golden on top. Transfer to a rack to cool completely.

Make a fresh pot of coffee and while that is dripping/perking, continue on to make the compote.

Combine the remaining raspberries and 1/4 cup of sugar in  small saucepan. Add the lime zest and cook, stirring often, until the sugar is completely dissolved and berries are soft. Serve warm with the scones.

oh, yeah, get the door, your friends have arrived.

Lime Bites – Biscotti Style

You are getting ready for the company coming (translate: New Year’s Eve Party) and you need a simple dessert. This,  my friend, is the one.  It is delectable and has the same irrestible crunch of the store-bought variety…..only better.


  • 1  1/4 cups flour
  • 1  1/4 cups fine cornmeal (not corn flour)
  • 1/2 tsp. baking powder
  • 1/2 coarse salt
  • 3/4 stick unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1  1/2 cups sweetened coconut
  • 2 tbsp. grated lime zest
  • 12 oz. bittersweet chocolate, finely chopped
  • Sanding Sugar  (by CK Products)

Preheat oven to 350 degrees. Whisk together the dry ingredients and set aside.

Beat the butter in electric mixer until smooth. Add the sugar and beat until really fluffy. This should take 3-4 minutes….seriously!

Beat the eggs one at a time, and slowly add the flour mixture and beat until combined. Add the coconut, zest and 6 oz. of the chocolate until evenly distributed.

Drop very generous tsp. of dough, spaced 1 inch apart , on parchment lined cookie sheets. Bake 18-21 minutes, rotating pan halfway through baking time and let cool on racks.

In a bowl over simmering water, melt the chocolate, stirring to ensure it has melted and is smooth. Remove from the heat and dip the bottom of the cookies in the chocolate, making sure  to scrape the excess off . Set back on the parchment lined cookie sheets and refrigerate until totally set  (about 30 minutes).

Yum…you will never buy that rock hard stuff from the store again….EVER!

Fresh Nectarine Squares

  • The weather is a-changin’ and it’s time to think of good weather, lots of sunshine and lunch/dinner on the patio. This is a great make-ahead dessert that can be taken from the kitchen to the table on the deck, (or picnic in the park) sliced up and served. Yippee! Let’s do it.


  • 3/4 cup butter
  • 1 tbsp. grated lime rind
  • 3/4 cup packed brown sugar
  • 1/2 cup ground almonds
  • 1 1/2 cups flour

In the bowl of your electric mixer, beat the butter with the lime rind until creamy. Stir in the sugar, and ground almonds until blended. Gradually add the flour. If getting too hard for the mixer, use your fingers to continue mixing when the dough becomes stiff.

Grease the sides of your 13 x 9 inch baking dish and press the mixture into the pan. Bake in a pre-heated oven of 375 degrees for 12-15 minutes until lightly browned and firm to the touch.


  • 1/4 cup room temperature butter
  • 1 cup sugar
  • 3/4 cup flour
  • 1/2 cup sliced almonds
  • 3 eggs
  • 1 tbsp. lime zest
  • 1/2 cup ground almonds
  • 1/2 tsp. baking powder
  • 4-5 cups evenly sliced nectarines

In a small bowl mix the butter and 1/4 cup each of the sugar and flour. Mix in the almonds and set aside.

In a mixing bowl, beat the eggs and remaining sugar for about 5 minutes, until thickened and pale yellow. Stir in the lime zest. Combine the remaining ingredients and add to the egg mixture.

Arrange the nectarines evenly over the base, spread the egg mixture over the nectarines. Sprinkle the sliced almond mixture evenly over the top and bake for 40-45 minutes until the top is puffed and golden and the nectarines are tender when tested with a fork.

Run a knife around the edge of the pan, and cool on a rack (in the pan). Cut into squares and watch the smiles appear.

Did I tell you this was yummy? Yup, it is.

Citrus Cocada

This is the last of my Mexican recipes (at least for now). Liam and Moss from Osoyoos made these and, believe me, they are fabulous. They are similar to a macaroon but even better.


  • 4 egg whites
  • 1 vanilla bean, seeds only
  • 1/4 tsp. cream of tartar
  • pinch of salt
  • 1  1/3 cup sugar

Mix the first 4 ingredients with a whisk to form soft peaks. Begin adding the sugar 2 tbsp. at a time until stiff peaks have formed.

  • 14 oz. shredded coconut
  • 1/2 cup finely chopped pistachios
  • 2 tbsp. lime zest
  • 2 tbsp. orange zest

Combine the remaining 4 ingredients. In 3 batches, gently fold coconut mixture into egg whites.

Preheat oven to 325 degrees. On a parchment lined sheet pan using a tsp. form small cookies 1 inch apart. Bake for 15 minutes and then cool on a rack.

Shortbread – Another One…..

Okay, okay, this year I made:

whipped shortbread, lemon shortbread, pecan shortbread, cheese shortbread, nut and fruit shortbread and lo and behold….here’s one more.

Which hip was in need? HA!

  • 1/2 cup unsalted butter
  • 1/2 cup salted butter (both softened)
  • 2 tsp. pure vanilla extract
  • 3/4 cup icing sugar
  • 1  1/2 tsp. lime zest (fresh)
  • 2  cups flour
  • 1/4 cup- get ready….cornmeal*
  • 2 tsp. cornmeal
  • pinch of coarse salt

Beat the butter and sugar together for about 5 minutes, until really light and fluffy. Add the zest and vanilla and, again, beat until smooth. Scrape the bowl often so it is all mixed together.

Reduce the speed of the mixer to low and slowly add the flour, 2 tbsp. cornmeal and salt. Mix together until well combined.

Roll into logs  (about 1  1/2 inch around), wrap in plastic and refrigerate for about an hour.

Remove from the refrigerator, roll in the 1/4 cup of cornmeal and slice into 1/4 inch thick circles, place on a parchment lined cookie sheet and bake  in a 300 degree oven for about 30 minutes. Cool on a rack and store, covered up to a week. Do not refrigerate.

* yellow cornmeal

Enjoy. When you make all these shortbread recipes next year, you will have a hard time picking your very most favourite. Is it the cheese? – of course. Is it the lemon? Yup!  How about the pecan? Absolutely…..on and on. You can’t do it.




Lime Parfait

Trying to get ready for the holiday season ahead? This is a nice light dessert to make. It serves 6, so you may have enough for a couple of meals (if only 2 of you). okay, make them larger servings…

  • 1  3 0z. package of lime jello
  • 1 cup boiling water
  • 1 pkg. light Philadelphia cream cheese, softened
  • 1/3 cup sugar
  • 1/4 cup orange juice
  • 1/2 tsp. grated lime zest
  • 1/4 cup lime cordial **
  • 1/2 pint whipping cream (if I said ‘light’, would you believe me? No? oh!)
  • 1 pint blackberries (any berry really)

Completely dissolve the jello with the boiling water. Beat together the cream cheese and sugar until light and very smooth.

Gradually beat in the jelly solution, orange juice, lime zest and lime cordial until the mixture is smooth.

Chill until slightly thickened. In your prettiest bowls, alternate the mixture with the berries. Chill in the refrigerator until completely set.

When serving company, garnish with a dollop of whipping cream (or, if dieting, light whipped topping) and add a few bits of lime zest.


** lime cordial can even be purchased in Walmart or your favourite grocery store.


Banana Scones with Crystallized Ginger

Unusual flavours but very enjoyable with a cup of freshly brewed tea/coffee on a wintery day.


  • 2 cups flour
  • 1/4 cup sugar
  • 2 1/4 tsp. baking powder
  • 1 tsp. finely grated lime zest
  • pinch of salt
  • 5 – 6 tbsp. unsalted butter, cut into pieces
  • 1/2 cup ripe banana (not mushy) diced
  • 1 tbsp. finely chopped crystallized ginger
  • 3/4 cups plus 2 tbsp. heavy cream
  • sanding sugar (yellow or white)

Place the rack in the oven in the top third and preheat your oven to 375 degrees.

In a large bowl, whisk the flour, sugar, baking powder, lime zest and salt together. With a pastry cutter, blend the butter together until only a few pea sized lumps of butter remain.

Stir in the lime and ginger and add the cream. With a fork stir until it just comes together.

Turn the dough out onto a floured surface and gently press it into a 7 inch circle about 1 inch high. Using a very sharp Chef’s knife cut into 8 wedges. Place these onto parchment lined cookie sheets, spaced about 10 inches apart. Brush the tops with heavy cream and sprinkle with the sanding sugar.

Bake for about 20-25 minutes, rotating halfway through the time so the tops brown evenly. Transfer to a rack and cool for about 5 minutes before serving.


  • 3/4 cup icing sugar
  • 1 – 1 1/2 tbsp. lime juice
  • 1 tbsp. unsalted butter, softened
  • pinch of salt

Mix together until smooth and drizzle over warm scones. Serve with butter.

Now, what could be better. If you wish, also serve with lime marmalade.

oooh, so delicious.

Broccoli With Creamy Lime Sauce

Have to keep eating our greens and this is a nicer way to bribe the kids. Right? Of course…..


  • 1 bunch broccoli, well trimmed and cut into small stalks
  • 2 tbsp. butter
  • 1 cup heavy cream (but of course)
  • 1 egg yolk
  • pinch of salt and pepper
  • 1 tbsp. lime juice (fresh, if possible)
  • 1 tsp. grated lime peel

Cook broccoli in boiling water or steamer until tender-crisp. Drain well and keep warm.

To make the sauce, melt the butter and gradually stir in the cream. Bring this to a boil, stirring constantly and allow to boil gently for about 5 minutes to reduce the cream.

Stir in a small amount of cream to the egg yolk. Now return the egg mixture to the saucepan. Stir in the salt, pepper and lime juice. Cook, stirring constantly for about 2 – 2  1/2 minutes over very low heat.

Pour over the broccoli.

Now I ask you…..did everyone lick their plate? Of course, you won’t tell.

Papaya Scones

When the girls pop over for coffee in the morning or your Mother-in-law shows up for tea in the afternoon, treat them with these.


  • 2/3 cup buttermilk
  • 1 egg
  • 3 cups flour
  • 1/2 cup sugar
  • 4 tsp. baking powder
  • 1/2 tsp. baking soda
  • pinch of salt
  • 1/2 cup butter (cold, so you can grate it)
  • 1/2 cup dried papaya, chopped
  • 1/4 cup golden raisins
  • 1 tsp. grated lime zest
  • 1 tbsp. softened butter
  • Butter, (you might even want to use a flavoured butter, listed on this site)
  • Preserves of your choice

Preheat your oven to 375 degrees.  Pour the buttermilk into a measuring cup and beat in the egg.

In a large bowl, blend together the flour, sugar, baking powder, baking soda and salt.  Grate the butter into the flour mixture and bring together with your hands.

Add the papaya, raisins,  zest and stir to mix.  Add the buttermilk all at once and stir until a soft dough forms. At this point, you may have to add up to a 1/4 cup of buttermilk.

Turn the dough onto a floured board and knead 6-7 times until well mixed. Pat out until it is about 1″ thick.  Dip the rim of a glass in flour (no bigger than 2″) and cut out the scones.  Place them on a parchment lined pan and bake anywhere from 18-20 minutes.  Brush the tops with the softened butter and serve warm with fresh butter and preserves.

Of course, this sounds like tea should be served along with them. Your choice.



Impossible Lime Pie

When we had our Bed and Breakfast on the go, I would make a dessert as well. I did this for about the first 5 years in our 12 year stint. Then, for whatever reason,  couldn’t locate the recipe. Of all pies, this is MY favourite, second would be pecan pie. Oh yeah….I found it!

  • 2 cups milk
  • 1 cup flaked coconut
  • 4 eggs
  • 1 tsp.pure vanilla extract
  • 1/2 cup flour
  • 6 tbsp. butter-melted
  • 3/4 cup sugar
  • zest from two limes

Butter and flour 10 inch pie plate.  Place all the ingredients, except the lime zest, in a bowl and beat until all is mixed well and the colour is a pale yellow.
pour into the pie plate and sprinkle the lime zest over the top.

Bake in a 350 degree oven for about 45-60 minutes. This pie makes its own crust and when served barely warm is magnificent. Yummmmmm.