Welcome to the best part of my life. I will share here my passion for family, food and feeding them, it is truly feeding a crowd!
Running this ad-free, pop-up-free kitchen comes with costs, but sharing my passion for food and recipes with you is always worth it. If my creations have ever rescued your dinner party, wowed your in-laws, or filled your home with the comforting aroma of freshly baked bread, meals, and treats, consider tossing a little dough my way. Every contribution helps keep "Feeding a Crowd" alive, thriving, and delicious!
Enjoy!
How to deseed your pomegranate.
Fruit Fly Trap in 40 Seconds.
“Life is short, laugh more, worry less. R.F.”
"Warm up with this Autumn Harvest Butternut Squash Soup, a cozy blend of seasonal vegetables, cinnamon, and nutmeg. Perfect for Thanksgiving or any fall gathering, this adaptable recipe is full of rich flavors inspired by fresh garden ingredients. Enjoy a bowl of comfort this season!
I’ve been making apple beignets for ages, and they’re my go-to dessert for Autumn festivals, celebrations, and kids' parties. Crisp, sweet, and deliciously light, these beignets are always a crowd-pleaser!
Learn how to make homemade pineapple and Pimento de Neyde hot sauce with habaneros. This sweet and fiery sauce is perfect for those who love intense heat!
Discover a delicious homemade jalapeño and apple hot sauce recipe with a perfect balance of heat and sweetness. Great for spicing up your favorite dishes!
This sauce was born out of a bumper crop of Thai and Cayenne peppers from my garden, and I couldn’t let them go to waste! To balance the heat, I added a local touch—maple sugar, which is easily available to me. The result? A sweet and spicy blend that fills the house with the warmth of hot peppers and the rich, earthy sweetness of maple sugar.
Discover the ultimate Parker House Rolls recipe! These buttery, golden buns are soft, fluffy, and perfect for holidays, sliders, or family dinners. Easy to make and irresistibly delicious.
On lazy days when I decide to make burgers and already have the meat, or don’t feel going out to get the bread I make this recipe and it makes everyone happy!
You could omit the fresh herbs, or use dried, if you use dried herbs, use 1/3 of the measures given below for fresh. You could also add one teaspoon dried pepper flakes, yum.
There is something about gelato that is reminiscent of all that is good in life. Gelato still has dairy products, it is much like ice cream, but what the Italians did differently from us, is that they use more more flavour in their mixture to start with, there is a true concentration of whatever flavour you wish to use and that makes it lighter and more full flavoured in your mouth, a real party of the taste buds.
Rainy Day baking
There is something to be said about rainy Spring days. A few once in a while is fun, it gives me the chance to just cook and bake to my hearts content.
I have beautiful apples and lovely blueberries and a want for a coffee cake, a coffee cake is made to have with coffee, or tea! It is not coffee flavoured, though some are.
A few weeks ago, for pasta night, Felicity offered to bring the bread, I was happy she was and when she told me it was potato bread, I was curious, having heard about it and knowing it was not a traditional leavened bread.
Sooooo, here was the bread in front of me, I loved the shape and color right away, I touched it and wow, the bread had a bark to it, a lovely hard crunchy exterior. All things were looking good for this potato bread.
New favorite party food! I am in love with making pretzels. This is serious food for serious party food lovers. So easy to make, so much fun to make, no mystery at all, I won’t need to wait to have them at an airport terminal or otherwise! I can just make them!
What to say about this recipe? Sooooo good, in the deep of winter, to have a taste of the tropics in one's mouth is sweet heaven on earth. I love this combination because of those flavors. Candied pineapple is not hard to find, and it can be substituted by dried mango or another yummy candied/dried fruit.
Yay for grandsons, my life has been so much better since they came into my life.
So, for this birthday, it was to be Lightning McQueen from the kid’s movie Cars.
I was so excited to add that one cake to my list of successes.
I started by making the cakes I know well and I knew this baked cake was dense and flavorful: the Hellman’s Chocolate cake, which you can find here on my website.
Bread making is so wonderful, it makes the house smell wonderful, it makes everyone smiles, it fills our bellies with deliciousness and makes memories.
I am so happy I have mostly mastered the art of bread making, but I at times fail, due to being in a hurry, to pushing boundaries or messing with the science of cooking with yeast, a live product that does need attention and care for it to work.
Herb Bread, bread is the essence of life and always has been, whole grain, ancient grain, gluten free or chock full of gluten, sour bread, potato bread, quick breads, starter breads and the wondrous French bread, all are fun to make and even more fun to eat! Here is a bread I make using my fresh herbs or dried, both work equally, take my word for it.
In honour of my father and mother, who's wedding cake was a rum cake and my father reminded me for so many years that they don't make them like they use to. Well here is one rum cake, in all it's glory and decadence. Worth making for celebrations and Sunday night suppers! It is very sweet, I do suggest serving it with whipped cream or other to make it even better!
Wow! Blast from the past, bread made with Carnation milk, or what is evaporated milk. When I saw the recipe in a very old recipe book that was my mother’s I had to try it.
The book is so old, I am in awe of it, I love perusing the recipes in it and comparing it to how we cook/bake today.
Since I think I want to expand the bread recipes on the Feeding a Crowd website, I thought I would start with that one. It is different in many aspects, and it is worth making, the bread is rich, doughy and yes light, the taste is full flavored and not too sweet.
