I have a vintage recipe to share with you today from one of my Vintage Cookery Books. I have a great love for these old recipes and books. They are filled with recipes that are real gems! Basic, solid, old-fashioned recipes that use simple ingredients, equipment and methods.
This Vintage Jam Gem recipe comes from Betty Crocker's Good and Easy Cookbook which was originally published in 1956. I was only one year old then, so that lets you know how old these recipes are!
Back in the day, the word "Gem" was used to describe a small muffin or quick bread. Muffin tins were also referred to as "Gem Tins." Gems were not meant to be the overly large and "cake-like" muffins that we often see today and which are sold in modern day coffee shops.
They were much smaller in size and quite wholesome in comparison. These Jam Gems are pretty much a drop biscuit (not cookie, but a small quick bread similar to a scone,) which is dropped into a muffin tin and filled with a dab of sweet jam. They rely on a very basic biscuit dough, which goes together quickly and easily and which is dropped from a spoon into the muffin/gem tin.
The batter itself is not a sweetened batter. Instead, any sweetness comes from the jam used and the quick and easy drizzle icing which is applied while they are still warm from the oven.
These would be a really delicious addition to any family breakfast, and I can see them being enjoyed along with a weekend breakfast of crisp bacon, scrambled eggs and juice. I can well imagine that eyes would light up at the sight of them! They may not be really pretty, but they sure do taste good! I hope that you will be inspired to want to bake some for your own family and that you enjoy them as much as I did!
INGREDIENTS NEEDED
TO MAKE VINTAGE JAM GEMS
Simple, every-day baking cupboard staples.
For the Drop Biscuit Dough:
2cups plain all purpose flour, sifted
3 tsp baking powder
1 tsp salt
1/3 cup (80ml) light olive, canola, or sunflower oil
2/3 cup (160ml) whole milk
You will also need:
1/4 cup raspberry or strawberry jam
For the icing:
1 cup (130g) icing sugar, sifted
enough milk to make a thin drizzle icing
If all you have is self-rising flour you could use it in this recipe. Just omit any baking powder or salt required as the self-rising flour will already contain it.
I used light olive oil, which is light in color and flavor, but still contains many of the health properties of extra virgin olive oil.
Whole milk is what they would have used back in the day.
You can use any kind of jam which you have and which you enjoy. Marmalade would be nice as would lemon curd. On this particular day I used strawberry jam. Bonne Maman. If you have homemade jam, so much the better!
HOW TO
MAKE VINTAGE JAM GEMS
Nothing could be quicker or easier. Very little effort is needed.
Preheat oven to 450*F/ 230*C/ gas mark 7. Butter a 12-cup medium muffin tin, or two 6-cup medium muffin tins really well. (I used ceramic muffin cups that looked very much like vintage muffin or gem tins.)
Sift the flour into a bowl along with the baking powder and salt. (This will help to distribute the baking powder evenly into the flour.)
Measure the oil and milk into a measuring cup without stirring. Pour all at once into the dry ingredients. (I am not sure why you don't whisk the two together but trust me when I tell you it works perfectly as written. Resist the urge to mix the two.)
Mix together with a fork until the mixture cleans the side of the bowl. Drop this mixture (it will be stiff) into the prepared muffin cups, filling them about 2/3 full.
Using the end of a wooden spoon, make a dip in the center of each muffin/biscuit.
Drop 1/2 tsp of jam into the dip. (Do not overfill.)
Bake for 10 to 12 minutes. They will be golden brown when done.
Frost with the drizzle frosting while still warm.
To make the drizzle frosting, whisk the icing sugar together with just enough milk to give you a thick icing that you can drizzle over top of the muffins. (Whisk in any liquid a little bit at a time so that you don't over-thin it.)
WHY I LIKE
VINTAGE RECIPES
AND VINTAGE COOKERY BOOKS
They remind me of my childhood and all the wonderful generations of women who came before me.
They are largely unpretentious and use simple everyday ingredients.
They do not require unusual or special equipment or techniques to execute them.
They are usually very economical and fit within affordable budgetary requirements.
There is nothing "faddish" about them. They do not follow the whims of popularity.
They are made from scratch, without the use of a lot of processed ingredients.
REASONS WHY YOU
WILL FALL IN LOVE WITH THIS RECIPE
It uses simple and uncomplicated ingredients. I am betting you already have everything you need to make this in your kitchen right now.
It goes together very quickly and easily without a lot of effort.
You can easily adapt it to any kind of fruit jam or marmalade you have in the house and enjoy. You could even use lemon curd, which would be exceptionally delicious!
It is the type of thing that you grandmother might have baked for her family. Simple and unpretentious whilst at the same time being very delicious.
I broke one open to show you. You can see it in the lower right-hand corner of the plate. Just look at how fluffy the interior of the biscuit gems look!! They may not be beautiful, but they sure are fabulously tasty!
A FEW OTHER
VINTAGE TEATIME RECIPES
YOU MIGHT ENJOY
VINTAGE BUTTERSCOTCH CAKE - Step back in time with this rich, golden cake inspired by a recipe in the 1941 Prairie Farmer Cookbook. Infused with the deep, caramel warmth of brown sugar and topped with gooey, baked marshmallows that melt into a sticky, crunchy meringue-like layer on top. Simple, unpretentious, and perfect served warm with a scoop of vanilla ice cream or a dollop of whipped cream. Old-fashioned goodness in every mouthful!
VINTAGE CONDENSED MILK FRUITED SCONE LOAF - This delicious tea loaf will transport you back to the cozy kitchens of the 1950's. First published in Women's Weekly in 1956 what you have here is a delicious, fruited tea bread which is generously studded with stick sultanas and jewel-like glace cherries. A sturdy loaf, it is perfect cut into thin slices, slathered with butter, and enjoyed along with a hot cup of tea and a quiet moment. Irresistibly old fashioned, this is the type of bake that feels like a warm hug from the past.
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Yield: 12 servings
Author: Marie Rayner
Jam Gems
Prep time: 10 MinCook time: 12 MinTotal time: 22 Min
A vintage recipe for an old style biscuit that gets dropped into a muffin tin and filled with jam prior to baking to golden perfection. An optional drizzle icing is applied before serving.
Ingredients
For the Drop Biscuit Dough:
2cups plain all purpose flour, sifted
3 tsp baking powder
1 tsp salt
1/3 cup (80ml) light olive, canola, or sunflower oil
2/3 cup (160ml) whole milk
You will also need:
1/4 cup raspberry or strawberry jam
For the icing:
1 cup (130g) icing sugar, sifted
enough milk to make a thin drizzle icing
Instructions
Preheat oven to 450*F/ 230*C/ gas mark 7. Butter a 12-cup medium muffin tin, or two 6-cup medium muffin tins really well.
Sift the flour into a bowl along with the baking powder and salt.
Measure the oil and milk into a measuring cup without stirring. Pour all at once into the dry ingredients.
Mix together with a fork until the mixture cleans the side of the bowl. Drop this mixture (it will be stiff) into the prepared muffin cups, filling them about 2/3 full.
Using the end of a wooden spoon, make a dip in the center of each muffin/biscuit.
Drop 1/2 tsp of jam into the dip. (Do not overfill.)
Bake for 10 to 12 minutes. They will be golden brown when done.
Frost with the drizzle frosting while still warm.
To make the drizzle frosting, whisk the icing sugar together with just enough milk to give you a thick icing that you can drizzle over top of the muffins.
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Is there ever such a thing as too many biscuit recipes? I think not! I am always keen to try out new ones. When I saw this Cornmeal Biscuit recipe on The View From Great Island the other day I just knew that I wanted to bake them! I have always wanted to try a cornmeal biscuit and now was my chance.
I did make a few changes, and I think mine actually turned out nicer than hers, but shhh! Don't tell her I said that. Mine came out extremely flaky and tall. They also had a beautiful light texture. I think this was in part due to the method I used when rolling them out.
Lately I have been using the method of lamination when I make my biscuits. This involves patting them out, folding, and patting then out again. I usually repeat this three times and as you can see it makes for lots of lovely layers in the finished biscuit. The biscuits made from rerolling the scraps will not come out as nice as the first cuts, so do try to get as many cuts as you can from the first.
I also used frozen butter for mine, not just cold. I think this also added to the flakiness of them. In any case, I was well pleased with how they came out. They are going to be a part of my Easter dinner which I am serving later today. I hope everyone enjoys them!
WHAT YOU NEED TO MAKE CORNMEAL BISCUITS
Just a few simple baking cupboard ingredients. There is nothing complicated. No buttermilk? I got you covered!
1 cup (170g) yellow cornmeal (Not self-rising, in the UK use polenta)
1 cup (229g) buttermilk
1 TBS honey
2 cups (250g) all-purpose plain flour
1 TBS baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup (6ounces/172g) COLD butter, cut into TBS sized chunks
Use the fine cornmeal, not the coarse. In the U.K. you can use polenta. It works very well in the place of cornmeal.
If you do not have access to buttermilk, you can easily make your own substitute for it. There are two ways to do it:
First way, mix 1 TBS of white vinegar or lemon juice with whole milk to measure 1 cup (240ml) Leave to clabber for five minutes.
Second way, whisk together equal parts of full fat plain yogurt and full fat milk. Leave for five minutes to clabber/thicken. Use as per the recipe requirement.
My butter was actually frozen. I buy it in the sticks and used 1 1/2 sticks, cutting it into TBS from the stick and dropping it into the food processor. I used salted butter and cut back on the salt for the recipe.
HOW TO MAKE CORNMEAL BISCUITS
You will need a food processor for this. You can do it by hand, but it will take longer. In that case cut the butter into the flour mixture with a pastry blender until it resembles coarse meal. Then fold in the cornmeal mixture and proceed as per the remainder of the recipe.
Preheat the oven to 450*F/230*C/ gas mark 7. Line a baking tray with baking paper. Set aside.
Whisk the cornmeal, buttermilk and honey together in a bowl. Set aside.
Measure the flour into the bowl of a food processor along with the baking powder, baking soda and salt. Pulse to combine.
Drop in the cold butter. (Mine was frozen) Pulse about 10 times until the mixture resembles coarse meal.
Add the buttermilk/cornmeal/honey mixture. Pulse the mixture just enough to bring the dough together into large clumps. You can add a bit more buttermilk if the mixture seems too dry. Mine was just right.
Tip out onto a lightly floured surface. Knead gently a few times to bring together. Pat or roll out into a rectangle. Fold over on itself in thirds like a letter. Give the dough a quarter turn.
Pat or roll out again to a rectangle and repeat as above. Do this one more time.
Pat out to 1 inch thickness. Using a 2 1/2-inch cutter stamp out rounds, trying to get as many cuts as possible from the first cut. Reform the scraps as necessary to get more biscuits until all used up.
Place onto the baking sheet, leaving about an inch or so between each one.
Bake in the preheated oven for 5 minutes. Reduce the temperature of the oven to 400*F/200*C/ gas mark 6. Bake for a further 10 to 12 minutes, until golden brown.
Remove to a wire rack to cool. Serve warm with butter and or honey.
These were really good. I was very pleased with how they turned out. They rose very tall and were light and fluffy. I loved the nutty crunch of the cornmeal. I would imagine these would be fabulous with baked beans! Can't wait to try that!
If you are looking for a different kind of biscuit to try, I highly recommend baking these!
I just love making biscuits. I have never met a biscuit that I don't love eating. Here are a few other options that you might also love. I promise you they are also delicious!
CHEDDAR, BACON & CHIVE BISCUITS - These are fabulously tasty, light, flakey, peppery, stogged with rich strong cheddar and are beautiful served alongside of savory things like soups, stews, salads, etc. I will go out on a limb here and tell you they are also quite nice spread with butter and honey.
MARITIME BISCUITS - These tasty quick breads are biscuits in every sense of the North American definition of Biscuit. They are a quick bread, meant to be enjoyed as a savory part/side dish of a meal. But they are also quite different because these biscuits contain yeast. Not just soda and or baking powder. They are light and delicious.
RECIPE HERE
Yield: 10 Biscuits
Author: Marie Rayner
Cornmeal Biscuits
Prep time: 12 MinCook time: 17 MinTotal time: 29 Min
Light, buttery and flaky with the crunchy, nutty sweet flavor of cornmeal. Golden brown deliciousness. Using a food processor makes this easy.
Ingredients
1 cup (170g) yellow cornmeal (Not self-rising, in the UK use polenta)
1 cup (229g) buttermilk
1 TBS honey
2 cups (250g) all-purpose plain flour
1 TBS baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup (6ounces/172g) COLD butter, cut into TBS sized chunks
Instructions
Preheat the oven to 450*F/230*C/ gas mark 7. Line a baking tray with baking paper. Set aside.
Whisk the cornmeal, buttermilk and honey together in a bowl. Set aside.
Measure the flour into the bowl of a food processor along with the baking powder, baking soda and salt. Pulse to combine.
Drop in the cold butter. (Mine was frozen) Pulse about 10 times until the mixture resembles coarse meal.
Add the buttermilk/cornmeal/honey mixture. Pulse the mixture just enough to bring the dough together into large clumps. You can add a bit more buttermilk if the mixture seems too dry. Mine was just right.
Tip out onto a lightly floured surface. Knead gently a few times to bring together. Pat or roll out into a rectangle. Fold over on itself in thirds like a letter. Give the dough a quarter turn.
Pat or roll out again to a rectangle and repeat as above. Do this one more time.
Pat out to 1 inch thickness. Using a 2 1/2-inch cutter stamp out rounds, trying to get as many cuts as possible from the first cut. Reform the scraps as necessary to get more biscuits until all used up.
Place onto the baking sheet, leaving about an inch or so between each one.
Bake in the preheated oven for 5 minutes. Reduce the temperature of the oven to 400*F/200*C/ gas mark 6. Bake for a further 10 to 12 minutes, until golden brown.
Remove to a wire rack to cool. Serve warm with butter and or honey.
All rights reserved The English Kitchen
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
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I saw this Honey Garlic Parmesan Biscuit Recipe on Half Baked Harvest the other day and as soon as I saw it I knew this was a recipe that I wanted to bake. I have never met a biscuit yet that I didn't like and these looked phenomenal!
When I talk about Biscuits here I am talking about North American style Biscuits, not British Biscuits (which are cookies.) These are a quick bread which is quite similar in many ways to scones, but at the same time completely different from scones. If you were to set the two things next to each other and do a taste test you would see right away that the two things are not at all alike!
Scones are heavier and more crumbly. I would say they are also drier. Biscuits are usually as light as air and flaky. (I mean look at the layers!) They also tend to be more on the savory side than scones.
These biscuits are exceptional that I am sharing today. They rise tall and flaky like a dream, with loads of buttery layers. Add to that the surprising crunch of the addition of some cornmeal to the dough along with the moreishness of Parmesan cheese, and just a hint of garlic. Lightly sweetened with a touch of honey, these are truly a biscuit to write home about! Flaky, buttery, light, deliciousness!
WHAT YOU NEED TO MAKE HONEY GARLIC PARMESAN BISCUITS
A few simple store cupboard ingredients. If you use the best that you can afford to buy, then you really can't go wrong!
2 cups (250g) plain all purpose flour
1/2 cup (85g) medium grind cornmeal (coarse polenta)
1 TBS (12g) Baking powder
1 tsp garlic powder
1/2 tsp salt
1/2 cup (115g) cold butter
1/2 cup (90g) grated Parmesan cheese
1 cup (240ml) whole milk
2 tsp liquid honey
milk for brushing on top
2 TBS butter to drop in the pan
Make sure if you are in the U.K. you don't use self rising flour. Use plain all purpose flour, and make sure your flour is fresh and not out of date. Out of date flour has a funny taste that is often unpleasant.
You could probably use fine cornmeal (Not the self rising kind) if you wanted to, but the coarser one will give you a nice crunch.
I grate my own Parmesan cheese. I don't really like using pre-grated Parmesan. Home grated has a nicer texture.
Make sure you use garlic powder and not garlic salt. You can cut even further back on the salt if you are using salted butter, as Parmesan Cheese can be quite salty as well.
By liquid honey, I mean runny honey. Not the stuff that is solid or creamed. I usually have a jar of Greek honey in my cupboard, which I really love.
HINTS AND TIPS FOR MAKING GOOD BISCUITS
First of all sift your dry ingredients together. This helps to make sure that all of the leavening is evenly distributed through the flour. If you are adding sugar or salt, this can get stirred in after you have sifted the flour, etc.
Make sure your fat is cold. Cold fat will not melt as easily as warm fat would when you are rubbing/cutting the fat into the flour.
Also don't cut the fat into the flour until its really fine. Make sure you leave some pea-sized bits of fat throughout. These little bits of fat will melt and leave nice airy little pockets in your finished biscuit!
A light touch is best when mixing up, patting/rolling your biscuits. Over-handling makes for a much tougher result. So do not over mix/pat/roll them out.
When mixing wet ingredients into the butter and dough mixture use a well technique, much like pasta. Depending on the weather, use more or less flour. For humid days use more flour and cut back a bit on dry, hot days.
Bu the well technique I mean make a well in the center of the dry ingredients, and then pour the wet ingredients into the well. Generally speaking I use a fork to mix the two together, taking care not to overmix. Its okay if its a bit lumpy.
Try to work on a cold surface and with cold hands. You don't want to melt the fat with the warmth of your hands, so hand contact should be as little as possible.
When you tip the dough out onto the surface don't over-flour it. A little bit goes a long way. Basically you just want to be able to keep the dough from sticking to the countertop and the rolling pin if you are using one.
Patting out the dough, folding it in half, patting it out again and repeating this process a few times with give you lots of nice airy flaky layers in your biscuits.
About three times should suffice, and then you should be ready to cut your biscuits out. Today I used a 3 inch round metal cutter. Make sure when you are cutting them out you use a sharp up and down tapping motion.
Don't twist the cutter. Twisting can cause your biscuits to be lopsided. You may end up with some that are lopsided anyways, but generally speaking you won't if you employ a sharp tap up and down. Also, try to get as many cuts out of the first roll/pat out as you can. Any ones cut from the repatted/rolled scraps will not be as nice to look at or rise as high.
HOW TO MAKE HONEY GARLIC PARMESAN BISCUITS
These are really quite a simple make. They go together like most biscuits. If you don't have an iron skillet you can also bake these in a large cake tin or on a baking sheet, but do use the iron skillet if you can. It makes for a really nice and crisp bottom!
Preheat the oven to 425*F/220*C/ gas mark 7. Butter a 10 inch iron skillet. Set aside.
Whisk the flour, cornmeal, salt and baking powder together in a bowl. Set aside. Whisk the milk and honey together in a beaker. Set aside.
Grate the cold butter using a cheese grater into the flour mixture. Toss it together with the flour using your hands. Stir in the Parmesan cheese.
Add the milk/honey mixture all at once and mix together until the mixture is evenly moistened and can be drawn together as a dough. Do not overmix.
Tip out onto a lightly floured board and knead gently a couple of times. Pat out to a rectangle that is 1-inch thick. Fold one third over to the center and top with one third from the other side. Give a quarter turn.
Pat out again to a rectangle that is 1 inch thick. Repeat the folding and turning once more.
Pat out to a 3/4 inch thick rectangle. Using a 3 inch round sharp metal cutter, stamp out 8 rounds, taking care not to twist the cutter.
Place these rounds into the prepared skillet. Brush the tops with some milk. Drop bits of the extra butter around the biscuits in the skillet.
Bake in the preheated oven for 20 to 22 minutes until well risen and golden brown. Serve warm. (Store any leftovers in an airtight container for up to two days. You an also freeze them.)
I served these with a homemade Thyme and Honey Butter. It was delicious. To make this butter (easily done while the biscuits are baking), whip together 4 TBS of butter, 2 tsp of liquid honey and 1 tsp chopped fresh thyme leaves until light and fluffy.
Pile into a small dish and serve at room temperature. Store any leftovers in the refrigerator, covered.
These were really delicious. They rose up really tall and flaky. A light touch is the key, plus all of the folding and turning made for plenty of layers. They had a beautiful flavor. These would go really well with any soup, salad, stews, etc.
I enjoyed one right away, fresh out of the oven with some of that homemade honey butter. Oh boy but was it ever some good! I took half of them over to my sister's so that they could also enjoy them.
I highly recommend you bake these! You won't be sorry!
I am no stranger to the biscuit. I have been loving and baking them for many years. In the old days I used to use shortening. Nowadays, more often than not I choose the healthier option of butter, a natural fat. Here are some of my all-time favorite biscuit recipes!
QUICK AND EASY BUTTERMILK BISCUITS FOR TWO - I have always loved Buttermilk Biscuits most of all. I love the slight tang that buttermilk adds and I love the way they always rise high and beautiful in a hot oven. This recipe is perfect for the smaller household and makes only 4 beautiful biscuits. Six ingredients, one bowl, half an hour. That is all you need to create four perfect, soft and flakey tea biscuits from scratch.
CREAM BISCUITS- I adapted the recipe from one I found in this old cookery book of mine, The Best of Pantry, by the Editors of Harrowsmith Country. They were meant to be used as a topping for a curried vegetable casserole, but I thought they would also work very well on their own. I was right. They were beautiful. Light, flaky and incredibly moreish.
Yield: 8 beautiful biscuits
Author: Marie Rayner
Honey Garlic Parmesan Biscuits
Prep time: 15 MinCook time: 22 MinTotal time: 37 Min
Simple to make. Light, flaky, and filled with loads of flavor and texture. I made a whipped thyme honey butter to enjoy with them. See the recipe notes.
Ingredients
2 cups (250g) plain all purpose flour
1/2 cup (85g) medium grind cornmeal (coarse polenta)
1 TBS (12g) Baking powder
1 tsp garlic powder
1/2 tsp salt
1/2 cup (115g) cold butter
1/2 cup (90g) grated Parmesan cheese
1 cup (240ml) whole milk
2 tsp liquid honey
milk for brushing on top
2 TBS butter to drop in the pan
Instructions
Preheat the oven to 425*F/220*C/ gas mark 7. Butter a 10 inch iron skillet. Set aside.
Whisk the flour, cornmeal, salt and baking powder together in a bowl. Set aside.
Whisk the milk and honey together in a beaker. Set aside.
Grate the cold butter using a cheese grater into the flour mixture. Toss it together with the flour using your hands. Stir in the Parmesan cheese.
Add the milk/honey mixture all at once and mix together until the mixture is evenly moistened and can be drawn together as a dough. Do not overmix.
Tip out onto a lightly floured board and knead gently a couple of times. Pat out to a rectangle that is 1-inch thick. Fold one third over to the center and top with one third from the other side. Give a quarter turn.
Pat out again to a rectangle that is 1 inch thick. Repeat the folding and turning once more.
Pat out to a 3/4 inch thick rectangle. Using a 3 inch round sharp metal cutter, stamp out 8 rounds, taking care not to twist the cutter.
Place these rounds into the prepared skillet. Brush the tops with some milk. Drop bits of the extra butter around the biscuits in the skillet.
Bake in the preheated oven for 20 to 22 minutes until well risen and golden brown. Serve warm. (Store any leftovers in an airtight container for up to two days. You an also freeze them.)
Notes
To make the whipped honey butter:
Pop 4 TBS (60g) of room temperature butter into a dish. Add 2 tsp of liquid honey and 1 tsp chopped fresh thyme leaves. Whip together with an electric whisk until light and fluffy. Store any leftovers in the refrigerator.
All rights reserved The English Kitchen
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Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
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If you are a Baking Enthusiast and a fan of British Baking you are going to love this new book I wrote. From fluffy Victoria sponges to sausage rolls, the flavors of British baking are some of the most famous in the world. Learn how to create classic British treats at home with the fresh, from-scratch, delicious recipes in The Best of British Baking. Its all here in this delicious book! To find out more just click on the photo of the book above!
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This is a book I wrote several years ago, published by Passageway Press. I am incredibly proud of this accomplishment. It is now out of print as my publisher went out of business after Covid, but you can still find used copies for sale here and there. If you have a copy of it, hang onto it because they are very rare. This was a real labor of love for me and a dream come true as I had always wanted to write a book since I was a child. Hopefully I will be able to republish it one day. If you know of a publisher who is looking for something let me know!
Welcome, I'm Marie
Canadian lover of all things British. I cook every day and like to share it with you!
A third of my life was spent living in the UK. I learned to love the people, the country and the cuisine. I have always been an Anglophile. You will find plenty of traditional British recipes here in my English Kitchen. There are lots of North American recipes also, but then again, I am a Canadian by birth. I like to think of my page as a happy mix of both. If you are looking for something and cannot find it, don't be afraid to ask! I am always happy to help and point you in the right direction, even if it exists on another page, or in my extensive collection of cookbooks. I moved back to Canada in the year 2020 and have been busy building a new life for myself back in my homeland. I am largely retired now, except for this little space on the internet that I call home. I hope you will stay a while and have a good boo around. There's lots of deliciousness here to explore!
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