Lemon Pudding Cake

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You'd swear this cake is magic! While it bakes a fluffy, light, almost meringue-like sponge forms the top, but dig your spoon in for a surprise. Underneath the sponge is a light, lemony curd ready to spoon over the cake once you scoop it out. The cake is drier and more cake-like the first day you make it, but as it sits in the fridge it becomes more moist, almost with the texture of cheesecake. On a hot day baked up and then cooled in the fridge for a few hours, this cake is simply glorious topped with fresh raspberries and whipping cream. If you love lemon, this is definitely the dessert for you!

This recipe is adapted from Canadian Living's cookbook "Sweet and Simple" which was released this year. If you are looking for a book that has lots of easy recipes I highly recommend it for homemade pudding, custards,and great egg dessert recipes like this one!

Light and lemony, this is the ultimate summer dessert.

Mushroom Bacon Pasta in Cream Sauce

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Pasta bathed in cream and wine with bits of crispy bacon and caramelized mushrooms make this pasta amazing-but what really takes it over the top is an egg perched at the top. Creamy yolk adds decadent flavour and richness to this pasta dish that can be made easily with items you probably have in the fridge already. You'll feel as though dinner is something special when it really didn't take time or even any expensive ingredients to make. Pair it with a tossed salad, and you've got dinner covered in no time!

An egg on this savoury pasta adds makes the creamy sauce even more silky

Soy Marinated Eggs

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These eggs are so simple, and yet so unbelieveably delicious. Gently boiled just enough to create a silky, creamy yolk, and then marinated in a savoury liquid enough to give them amazing flavour. When my friends first spotted this recipe in Food 52, they insisted I needed to try them immediately. One friend stated that she can't get enough of these eggs and now has some in her fridge at all times. What I love about this recipe is that it's so amazingly simple, but also that you can re-use the marinade and that the eggs keep in the fridge really well so you can make some ahead of time. What a great summer snack!

Salty and creamy, these are the best soft boiled eggs.

Italian Sausage Potato Hash

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When you have leftover boiled potatoes sitting in the fridge, this is one of the best things you can do with them. For breakfast, lunch,or even dinner this hash is a tasty way to use them up! Add extra veggies or change up the kind of sausage you use to make it your own. Easily doubled or halved to make more or less servings, this is a forgiving recipe that you can play around with to suit your own tastes.

Spiced sausage and crisp potatoes topped with a creamy egg

Chocolate Crepes With Raspberries and Cream

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Fresh berries and cream are a wonderful dessert, but roll them inside a rich chocolate cake you have something spectacular. Impress your family with this seemingly impressive dessert that is, in reality, very easy to pull off. You can make the crepes ahead of time and tuck them in the freezer, ready to be filled and served when you need them. Feel free to change up the fruit to suit your tastes-strawberries, bananas, or other fruit would make a wonderful filling.

Rich chocolate crepes and berries make a spectacular dessert

Mexi Won Ton Egg Cups

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If you need breakfast for a crowd, these eggs with gently spiced beans and cheese in a crunchy wonton wrapper are just the thing. Topped with a scoop of salsa and slices of avocado for a bright, fun breakfast or brunch! The recipe makes more beans than you will need, but I love to throw them in tacos, on top of a salad, or even on nachos. You'll have no shortage of ways to use them up!

Wonton wrappers make a great base for spicy beans, cheese, and a fresh BC egg.

Cheddar Sausage Breakfast Muffins

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Full of bits of sausage, these cheesy muffins will be a welcome addition to your breakfast rotation. Whip up a batch and keep them in the freezer to re-heat on days when you're running late-they are a great breakfast, paired up with a heart boiled egg and some fruit. Change them up by using spicy chorizo sausage or substitute swiss for cheddar to keep things interesting. Either way, they are a tasty bite to start your morning!

Cheesy muffins make a great partner to your morning scrambled eggs!

Classic Deviled Eggs

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A classic at backyard cookouts, deviled eggs are also a fun snack that are quite simple to make. This recipe makes things a little more low fat by substituting Greek yogurt for mayonnaise and spices it up with some hot and sweet mustard. Make a few or a bunch, you'll have a hard time not eating more than one.

Serve up the classic at your next cookout.

Raspberry Amaretto Tarts

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Tart raspberries perched on creamy pastry cream with a hint of amaretto make a wonderful treat-with a cup of tea, or just on their own. Make a few, or even a bunch to share with friends and I can guarantee you will be popular in the office. I used a wonderful amaretto produced in North Vancouver by a little distillery called the Sons of Vancouver, but you can substitute Grand Marnier or even pure vanilla extract if you wish. Tart shells from the freezer section at the grocery store save you a lot of time and make things much easier.

Truly the hard part will be eating only one tart at a time.

Light and summery, these tarts make use of the season's first raspberries.

The Very Best Lemon Bars

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Lemon bars have to be just right-not too runny, with just the right amount of pucker from the tart lemon, and yet sweet enough that you'll want another one. These lemon bars are about as perfect as you can get. They have often requested by friends and family, and if I make them I need to get rid of them right away before I eat the entire pan.

The best thing is that they are so easy, you can easily whip up a batch for Mother's day. With a little garnish of whipping cream and fresh berries, Mom will be the happiest lady ever.

Light and lemony, betcha can't eat just one!


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