Caroline M-D

Caroline M-D

Ontario Canada / I'm a Museums Geek, I love how museums are coming up with new ideas and strategies to engage with all visitors.
Caroline M-D
More ideas from Caroline
Two different types of bottled gooseberry, they are a nice change from jam but I love making jam and I love the green gooseberry flavor

Two different types of bottled gooseberry, they are a nice change from jam but I love making jam and I love the green gooseberry flavor

Mushroom pudding (baked). Good but I would add a lot more mushrooms.  They reduced a lot and it ended up being more breadcrumbs with mushrooms rather then the other way around, which I prefer.

Good but I would add a lot more mushrooms. They reduced a lot and it ended up being more breadcrumbs with mushrooms rather then the other way around, which I prefer.

French stilted apple turnovers. Very yummy but a little runny, and I really like the greater fruit to pastry ratio of a regular pie.

Very yummy but a little runny, and I really like the greater fruit to pastry ratio of a regular pie.

Potato scones, really easy recipe, mash up cold boiled potatoes, and add enough four for a good dough. They are quite nice and tasty and great for using up leftover potatoes.

Potato scones, really easy recipe, mash up cold boiled potatoes, and add enough four for a good dough. They are quite nice and tasty and great for using up leftover potatoes.

No 18 Dried green peas soup, a lovely soup, with lots of fresh lettuce and spinach.

No 18 Dried green peas soup, a lovely soup, with lots of fresh lettuce and spinach.

Chery syrup on the left and chery jam on the right. Both wonderful, I love the chery syrup recipe, put fruit in glass jar, boil jar in water, squeeze liquid out, and the remaining pulp can be used in jam, in fruit cheese, or strait in tarts.

Chery syrup on the left and chery jam on the right. Both wonderful, I love the chery syrup recipe, put fruit in glass jar, boil jar in water, squeeze liquid out, and the remaining pulp can be used in jam, in fruit cheese, or strait in tarts.

No 375, stewed cherries. Yummy, but then how can you go wrong with cherries. These were used in some wonderfully popular cherry tarts. Definatly keeping this recipe.

No stewed cherries. Yummy, but then how can you go wrong with cherries. These were used in some wonderfully popular cherry tarts. Definatly keeping this recipe.

Recipe number 615  Rhubarb. I love rhubarb, and this is a lovely recipe, it's a bit sweet for me but I really like the peeled rhubarb taste and texture.

I love rhubarb, and this is a lovely recipe, it's a bit sweet for me but I really like the peeled rhubarb taste and texture.

Wow, this is a three in one, plain crust, turnovers, and icing for tarts. I love the pastry recipe, it uses old bread and boiling milk, and the icing is nice, though getting the turnovers to stay nice isn't as easy as making little tarts.

Wow, this is a three in one, plain crust, turnovers, and icing for tarts. I love the pastry recipe, it uses old bread and boiling milk, and the icing is nice, though getting the turnovers to stay nice isn't as easy as making little tarts.

Recipe number 512, Tea Cakes. This is a nice simple Tea Cake recipe, maybe not the tastiest but it more then makes up for it in simplicity.

This is a nice simple Tea Cake recipe, maybe not the tastiest but it more then makes up for it in simplicity.