Curry powder. Rob made dinner tonight. It was yummy.

There is a new eatery in town. It's a cute little green place that displays their goodies on open cake trays like ornaments in a shop. They've only got one little table with two chairs but lots of delicious sweets and savouries. It's going to be a great place to stop by in the summer when we can eat outside. I got this apple hand-pie there when I went with Joyce for our afternoon break yesterday. It was so good: buttery but not too rich and full of nicely spiced apples. This place has the best name too - Yummy!

p.s. I notice I've been posting a lot of food lately. I promise some crafting soon :)

Ever since we finished the German gingerbreads I've been wanting more. My friend Katy has promised to try and procure a real German recipe for me but I am impatient and decided to experiment. I made these for breakfast this morning and they are so good. I added raisins, currents and peel to a gingerbread cake recipe I had, cooked it in muffin tins and added a glaze. They are not identical to the German cakes by any means but they have the same types of flavours. They're sweet but not too much and would be nice for tea or dessert and are a special treat for breakfast.


Glazed Gingerbread with Peel and Raisins

1/2 cup shortening
1/2 cup sugar
1/2 cup molasses
2 eggs

2/3 cup boiling water
1 tsp baking soda

2 cups flour
1 tsp baking powder
1 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg

1/3 cup each of golden raisins, currents and candied peel.

Preheat oven to 325 degrees Fahrenheit. Line 12 muffin cups with paper liners.

Put raisins and currents in a small bowl and cover with hot water (if your peel is kind of dry you can soak it too). Cream shortening and sugar. Blend in molasses and beat in eggs.  Pour boiling water over soda and add, stir well. Add dry ingredients and stir to combine (it will be a bit lumpy - that's okay). Drain and add fruit.

Spoon batter into muffin tins. Bake for about 25 minutes or until tops spring back slightly when pressed (this cake is actually best slightly underdone).

While muffins are baking combine juice of half a lemon with 1/2 cup icing sugar and blend well.

As soon as you take the muffins out of the oven brush tops with lemon glaze. Let the glaze set and then brush again. When the tops are dry carefully loosen muffin edges with a knife and lift them out of the pans. Cool on a wire rack.

Makes 12 generous muffins.


If you leave out the fruit and cook this in an 8" pan (about 1 hour at 325, the centre should fall as it cools) it will be a cake my mum used to make. She always served it with a lemon sauce (heat up juice of 1 lemon and add sugar to taste).