12 Edgewood dr, Fenelon Falls, ON K0M 1N0, CA

(905) 376-0501

Peace by the water retreat

Enjoy some time to embrace the beauty and light within You!

Additional Information

 

Julie Anne's Carrot Cake

1 1/2 cups of coconut oil melted
2 cups sugar
4 eggs
2 cups all purpose flour
1/2 tsp baking powder
2 tsp. baking soda
1/2 tsp salt
1 cup chopped walnuts
14 oz. can of crushed pineapple (drained)
2 cups grated carrots
2 tsp. cinnamon

Preheat  oven to 325 degrees Bake for 35-40 minutes. Mix oil, sugar, eggs,  baking powder, salt, baking soda, flour and blend thoroughly. Add nuts,  drained pineapple, cinnamon & carrots.Blend all together and bake in  9x13" greased pan.

Icing (double recipe)
3 oz cream cheese
2 tsp. vanilla
1/4 lb. butter
1 1/2 cups of icing sugar
Cream all ingredients together and spread over cooled cake.


Irish Fruit Scones

600 g flour

110 g sugar

1 tablespoon baking powder

100 g of raisins, cranberries, or currants.

190 g butter, cold cut into cubes

2 eggs

250 ml buttermilk

Preheat oven to 375

Line baking sheet with parchment paper

In a large bowl measure flour, sugar, baking powder

Add butter and work with fingertips until mixture resembles small peas

Mix in dried fruit.

In a small bowl mix buttermilk and eggs and add to dry mixture.

Using your hands, form dough into large ball and place on floured surface

Knead lightly until mixture comes together. (the least handling the better)

Roll out to 1 1/2 inch thickness 

Cut into rounds place on a prepared baking sheet.

Brush with milk to glaze.

Bake scones 20-25 minutes.

Makes approx 9 scones at 2 1/2 width approx.