Here are some of Jill’s favourite recipes for you to enjoy. Go ahead and cook up something amazing!
Festive Apple/Pear CakeThe original apple rendition of this recipe originated from the Budget Cutters Cookbook that appeared in The Free Press in November 1982. I particularly like it because it only uses one bowl to mix the batter and it produces a flavourful, dense, moist cake. We’ve added Arvinda’s Chai Masala spice mix for a special version.Be My ValentineA light fluffy cake topped with rich English double cream and strawberries in syrup. This simple dessert is the perfect ending of a Valentine's Day meal and will for sure impress.Chocolate Sauce Pudding CakeThis is a double chocolate hit with a pudding-like cake that has been doused with Toboggan's rich Vanilla Stout Chocolate sauce. Simply fabulous when served with quality vanilla ice cream. Leftovers can be microwaved briefly.Josie’s Black Bean BrowniesNo one will ever guess that there are black beans in these delicious, moist, gluten-free brownies. For these little miracles we'll be forever grateful to our past resident chef, Josie Pontarelli! Orange Honey Cake with BerriesThis cake is the epitome of the Mediterranean - but with a local touch. A combination of cornmeal and flour is the base for this cake and olive oil replaces the typical butter. Orange juice and zest give this a sunny citrus flavour and of course, the finishing touch is drizzling the warm cake with a syrup of honey and water. One of our favourites!Apple CakeThis recipe originated from the Budget Cutters Cookbook that appeared in The London Free Press in November 1982. It was a recipe from Mrs. Gordon H. Willert of Thedford. I always fall back on this recipe when I’m in a hurry. I particularly like it because it only uses one bowl to mix the batter and it produces a flavourful, dense, moist cake. This is a good recipe when apples are in season.Blueberry Coffee CakeThe following blueberry coffee cake is a great recipe to use local blueberries. It’s not that blueberries are just so delicious and fresh and can be enjoyed with your breakfast or turned into a multitude of desserts — they also freeze well and their shelf life is much longer than many other berries.
Rhubarb Coffee CakeSpring treats. Enjoy ribbons of juicy pink rhubarb topped with a sweet streusel. This cake is perfect for spring brunch, snack time or dessert.
No-Bake Triple Ginger CheesecakeA holiday treat starring ginger. To take some stress away this holiday season, this no-bake cake can be made ahead, frozen and served semifreddo.Jill’s Pear and Ginger CakeFantastic Fall Dessert!Peach & Cranberry Jam Bundt CakeFeaturing the delectable Jill's Table Peach & Cranberry Jam, prepared locally by Moss Berry FarmNo-Bake White Chocolate CheesecakeLuxurious, creamy and surprisingly light! A sweet ending for your next holiday get together.