by | | 42nd Anniversary, Featured, Jen's recipes
Fresh squeezed lemon juice and lemon rind make all the difference in this tangy square
by | | Featured, Jen's recipes
Jen’s Note: This cake doesn’t need as much time to age as dark fruitcake, but I do like to get it done by early November to maximize the flavour. 2 cups slivered blanched almonds** 1 cup glazed cherries, green and red** 1 cup glazed pineapple wedges** 1/4...
by | | Featured, Jen's recipes
Jen’s Note: I like to make my cake in late September to give it lots of time for the flavours to develop. 2 cups seedless raisins, washed and drained**(Sultanas, Thompson or Golden) 2 cups Lexia raisins, separated** (Optional, may replace with more seedless...
by | | Featured, Jen's recipes
1 8 oz. pkg cream cheese 2 cups shredded old or older cheese 1 tbsp. Italian Seasoning* Combine all ingredients well. Shape and refrigerate for 4 to 24 hour before serving with crackers or veggies. (*substitute 2 tsp. Roasted Red Garlic Pepper or 2 tsp. Ultimate...