Summer Fruit Salad with Mint Sugar

This is a delightfully fresh way to serve really delicious summer fruits. Our guests always love it!

 1 ¼ lb sweet cherries, pitted and halved

~ I LOVE my cherry pitter as it is not a pleasant task to pit them without it

3-4 ripe peaches or nectarines, peeled and cut into bite size pieces.

½ lb seedless green grapes, cut in half.

Pulse ¼ c fresh mint and 3 tbsp sugar in a food processor until finely ground.

Sprinkle mint sugar over the fruit in a large bowl and toss gently to combine.

Let stand 5 minutes before serving.

Garnish with a sprig of fresh mint.

Serves 4-6

My Favourite Time of the Day...

The moment just before the real work starts...

Cheesy Quiche

This quiche is easy to make though the ingredient list might seem daunting. It's quick to whip together once you have the cheeses all grated.

3/4 c all purpose flour
2 tsp baking powder
1/2 cup veg. broth
2 Tbsp olive oil
1 c 18% cream
6 lg eggs, beaten
1/2 c green onions, finely chopped
1/2 c sun-dried tomatoes, finely chopped
1/2 c red pepper, finely chopped
1 small clove garlic, finely chopped
1/2 small onion, finely chopped
1 1/4 tsp salt
1/4 tsp black pepper
1 Tbsp parsley, fresh or dried, finely chopped
1 tsp fresh dill, finely chopped

1 c white cheddar, grated
1 c Havarti, grated
1/4 c crumbled Feta
1/2 c Swiss cheese, grated

Preheat oven to 350F/180C
Spray a 9x5" loaf pan (really well or this will stick!) with Pam and place on a baking sheet.

In a large bowl whisk together all the ingredients up to the cheese. When it's nicely mixed then add the cheeses and stir well. Pour into the pan and sprinkle with a little paprika and Parmesan cheese.

Bake until firm, about 45-55 minutes. I prefer mine a little more cooked so I almost always leave it for 55 minutes.

Cool for 2-3 minutes then turn over on a cutting board and slice.

A Comforting Gingerbread Cake

It's freezing outside and the wind is whipping the snow around my warm yellow house. I decided early in the day that I was not going anywhere and that there would be no need for my boots today. Instead I've spent time organizing my office, reading a book on being creative, and am ready to tuck a very comforting little gingerbread cake into the oven.

The sun is streaming in the kitchen window and my lovely yellow tulips are giving a glow to the room. I recall making this cake several times for my friend Brenda when we stayed at her wonderful apartment in Scheveningen, Holland a few years ago. It is just the thing the doctor calls for on days like these. It's old-fashioned and so simple, but it really makes you warm inside, especially topped with a dollop of fresh whipped cream.

Everything must be at room temperature to begin.
Preheat the oven to 350F.
Grease and flour a 9" square pan.

Whisk together thoroughly:
2 1/2 cups white flour
1 1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt

Whisk together in a small bowl:
1 cup hot water
1/2 cup honey
1/2 cup molasses

Whisk together in a large bowl:
1/2 cup butter (melted and cooled)
1 large egg
1/2 cup sugar

Add the dry and liquid ingredients alternately to the butter mixture, whisking well after each addition.

Add, if desired;
3 TBSP finely chopped crystallized ginger.

Pour the batter into the prepared pan and bake until a toothpick comes out clean (about 1 hour).

Let the pan cool on a rack for 10 minutes.

Best served warm with whipped cream!