Archive for February, 2009

It’s snowing again! What a winter we’ve had.

I am warming my hands over these photos of new life in the cottage garden.

Hope they make you feel hopeful, too.

First push for spring bulbs

First push for spring bulbs


New hydrangea leaves, fat rhodo buds and heather in bloom

New hydrangea leaves, fat rhodo buds and heather in bloom.

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Last year, just in time for Valentines Day, I posted my much-admired and oft-requested recipe for Chocolate Fudgies. If you are looking for another home-baked love offering for this year, I suggest this cake; the ultimate, recession-proof comfort food. This sweet and very moist treat requires no fancy ingredients and delivers a wonderful old-fashioned taste complete with a broiled-on sticky coconut topping. Its a great reminder that sometimes the best things are also the simplest – like love and gooey toppings.


1 cup quick cooking rolled oats

1  1/3 cups boiling water

1/2 cup butter or margerine

1 cup brown sugar

1 cup white sugar

2 eggs, beaten

1  1/3 cups all purpose flour

1 tsp soda

1 tsp cinnamon

1 tsp salt


Preheat oven to 350 degrees

In a small bowl, combine oats and boiling water and allow to cool 15 minutes while you assemble the other ingredients.

In a larger bowl, cream together the softened butter and sugars, then add the beaten eggs, and beat til fluffy.

Sift (yeah, I never do either!) the dry ingredients and add them  alternately with the soaked oatmeal to the creamed mixture until well blended. Turn into a buttered 8×8 pan and bake at 350 degrees for 40-45 minutes.  Check for doneness with a toothpick, then press gently in centre of cake to make sure it is quite firm before removing from oven – otherwise the weight of the topping may collapse the centre of the cake slightly.

While the cake is baking, mix the topping:


6 T melted butter

1/2 cup brown sugar

1/2 cup sweet shredded coconut

1/2 coarsely chopped pecans or walnuts

1/4 cup light cream

1/2 tsp vanilla

Mix all ingredients together. While cake is hot, carefully spread the topping evenly.

Set oven to Broil and position rack 4 inches from the burner. Broil cake while you are bent nearly double WATCHING IT ALL THE TIME!

Topping will melt, bubble and turn golden brown in 3-5 minutes.  Cool and enjoy.  My work here is done and I am off to the cottage!

Coconut-glazed oatmeal cake

Coconut-glazed oatmeal cake

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