Relish Recipes — baking

Halloween is not looking like it will be a door-to-door activity this year. So here's a fun cookie to make with the kids. Donna-Marie used to make these with her kids when they were younger, including some fun "mummy" hot dogs, which they still talk about and love, even in their twenties!

One of my favourite autumn squashes to roast is Delicata squash. If you have never tried Delicata, it truly is a "squash-of-joy"! Its edible skin and creamy interior make it a no-fuss vegetable to prepare. Stuffing it with this cheesy, pesto combination makes you think of lasagna, so eat up, squash and all!

All brownies are not created equal. I have eaten many a brownie in my day, and while anything caramel is my jive, I really do love chocolate brownies. It seems to be my go to treat for dropping off to friend or neighbour when a pick-me-up is needed, I can whip up a batch when heading to the cottage or off for a hiking weekend and I always seem to have the ingredients on hand if I just REALLY need some chocolate! Follow our recipe plus tips mixing and lining your pan with parchment paper successfully. Enjoy!

I can't say it enough times - August is my favourite month for seasonal produce. My husband and I make many dinners out of corn, zucchini, potatoes, tomatoes, salad greens, green and yellow beans to say nothing of the pots of herbs we have on our back deck. We harvest the herbs every night to either top a salad or garnish a finished dish. But nothing compares to the flavour of peaches in season! Not only do I use them in both salads, sandwiches, savoury and sweet dishes, but there's something about standing over the sink while the peach juice drizzles down the side of your face that just screams...this is SUMMER!

Today's recipe comes from one of my favourite author's and cookbooks - Rose Murray's A Taste of Canada (2008). While it's a take off of a classic pineapple upside down cake, the peaches replace the pineapple rings and blackberries (or blueberries) are substituted for maraschino cherries. This version is lighter and fresher with just a tiny bit of batter and LOTS of fruit. It's best served warm with a dollop of whipped or ice cream.

First and foremost, a tian, is not a recipe, but an oven-proof earthenware baking dish. By extension, everything baked in that dish is called a tian. The Provencal tian is certainly the best known: It consists of vegetables, often zucchini, tomatoes and eggplants.