Simple Sourdough Focaccia

Simple Sourdough Focaccia

Richelle Fortin

Discover this easy sourdough focaccia recipe, perfect for gatherings or family meals. With just a few ingredients, enjoy a fluffy texture and herb-infused flavors, topped with a hint of lemon zest and flaky salt.

Classic Apple Beignets

Classic Apple Beignets

Richelle Fortin

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!

Smoky Mango Hot Sauce

Smoky Mango Hot Sauce

Richelle Fortin
Cooking Competitions, sauces

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.

Mango Gelato by Feeding a Crowd

Mango Gelato by Feeding a Crowd

Richelle Fortin
Gelato, Frozen Desserts, Mango, Frozen Fruit

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.

OMG! Potato Bread

OMG! Potato Bread

Richelle Fortin
Bread Making, Breads, Potato Bread, baking powder bread

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.

Creating Car's Lightning McQueen Birthday Cake

Creating Car's Lightning McQueen Birthday Cake

Richelle Fortin
Birthdays, Birthday cakes, Kids Birthday Cakes

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.

Why Your Bread Dough Isn’t Rising

Why Your Bread Dough Isn’t Rising

Richelle Fortin
Bread Making, Breads, Bread Proofing

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.

Vintage Rum Cake

Vintage Rum Cake

Richelle Fortin
Cakes, Vintage Recipes

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!

Honey & Milk Bread

Honey & Milk Bread

Richelle Fortin
Breads, Vintage Recipes, Old Recipes

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.

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