"Adapted from The Pastry Queen: Royally Good Recipes from Texas Hill Country's Rather Sweet Bakery & Cafe by Rebecca Rather with Alison Oresman Being a pastry chef, Rebecca gives the cobbler a chef's touch and browns the butter to ramp up the flavor, rather than just using melted butter. If you don't want to brown the butter, you can use melted butter. I toggled a few of the ingredients in the original recipe, adding a little cinnamon to the peaches and some lemon zest to the batter.

Makes two dozen cookies... and OMG are they lovely...

Thanks Leah! This was delicious!

Yummy O!

This is the recipe for the soaps made by me...

This hearty soup from Canadian Living’s Best Soups and Stews is a perfect lunch or light dinner after you’ve been outside enjoying the wintry weather. Brown sausage, add vegetables, spices, tomatoes and stock and simmer. You can make keep this in the fridge for two days and it also freezes well.

I don't remember where I got this recipe, but I make this anytime I have a cold or the flu and it is wonderful!

"I don't think this blog can go on much longer without including a recipe for souvlaki. You've all had it at Greek restaurants and tavernas, at the diners owned by Greek families and at practically every eating establishment in Greece.

To truly enjoy a souvlaki, one should try it in the home of a Greek. Here, I marinade pork butt into tender grilled morsels.

I find pork butt to be the most flavourful and there's just enough fat in the cut to heighten taste and keep the meat moist. You may certainly use a leaner cut of pork but the butt (shoulder) is my preference.