Berry and Pistachio Muffins

Berry and pistachio muffins
Makes: 12 muffins

Ingredients:
•    1 cup unbleached all-purpose flour
•    ½ cup wheat germ
•    ½ cup quick cooking rolled oats
•    6 tbsp lightly packed brown sugar
•    ½ tsp baking powder
•    ½ tsp baking soda
•    2 eggs
•    ½ cup Greek yogurt
•    ¼ cup canola oil
•    1 orange, grated zest only
•    1 lemon, grated zest only
•    1 tbsp lemon juice
•    ¾ cup fresh or frozen raspberries
•    ¾ cup fresh or frozen blueberries or blackberries
•    ¼ cup unsalted pistachios, finely chopped

Method:

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line 12 muffin cups with paper or silicone liners.
  2. In a bowl, combine the flour, wheat germ, oats, brown sugar, baking powder and baking soda, then set aside.
  3. In a large bowl, combine the eggs, yogurt, oil, citrus zest and lemon juice with a whisk.
  4. Using a wooden spoon or spatula, stir in the dry ingredients until combined.
  5. Gently stir in the berries.
  6. Divide the batter into the muffin cups. Sprinkle the muffin tops with the pistachios.
  7. Bake for 20 to 22 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool.
     
Posted on April 12, 2017 and filed under breads, muffins & scones.

"Baby" Ambrosia Salad

"BABY" AMBROSIA SALAD
From Marcia Dye

Dressing:

  • 1 1/4 cups of chilled full-fat coconut milk (take the good stuff from the top of the can first)
  • 2 Tbsp lemon zest 
  • 3 Tbsp organic lemon juice 
  • 3 Tbsp agave nectar
  • 1 tsp pure vanilla

Whisk all together until smooth and put aside.

Any fruit you like, in a big salad bowl - I used a combo about like this:

  • 3 cups sweet green grapes 
  • 3 cups fresh pineapple, sliced and cut into small wedges (you can cheat and buy a naked, cored pineapple from the produce/salad section)
  • 1/2 cup (for some of us) OR 1c (for some others of us) maraschino cherries blotted and halved
  • 2/3 cup toasted (do it! - totally different flavour) pecan pieces
  • 2/3 cup big toasted coconut slices 
  • ½-1 whole bag of mini marshmallows

Throw the dressing over it and mix quite well before tossing in somewhere between and half and a whole bag of mini marshmallows. I used a bit more than half... I would like to say 2/3 of the bag. Go easy mixing in the marshmallows. Enjoy!
 

Posted on February 22, 2017 and filed under salads.

Cornbread (Vegan and Gluten Free)

CORNBREAD (Vegan + Gluten Free)

Ingredients
•    1/3 cup (80 ml) chickpea brine, whipped until fluffy and soft peaks form (aka aquafaba)
•    1/2 cup (100 g) organic cane sugar* (sub up to 1/4 cup with 1 packet or tsp of stevia extract)
•    3/4 cup (180 ml) unsweetened almond milk
•    1 tsp apple cider vinegar
•    1/4 cup (60 ml) grape seed or canola oil
•    1 cup (160 g) all purpose gluten free flour*
•    1 cup (150 g) fine cornmeal
•    1 1/2 tsp baking powder
•    1/2 tsp baking soda
•    1/4 tsp salt

Instructions
1.    Preheat oven to 350 degrees F (176 C) and lightly grease a standard 9-inch round cake pan or 8x8-inch baking dish and dust with gluten free flour. Shake out excess and set aside. (I also think you could use an 9-inch cast iron skillet, but it wouldn't come out as easily and will likely have to be served directly from the pan).
2.    In a liquid measuring cup, measure out non-dairy milk and add vinegar or lemon juice. Set aside.
3.    Add chickpea brine to a medium mixing bowl and begin whipping until loose peaks form. Then add sugar in a little at a time and beat until the texture is glossy and white and semi-firm peaks form.
4.    Add dry ingredients to a large mixing bowl and whisk to combine. Then add almond milk mixture and oil and whisk once more. Lastly, add the whipped chickpea brine (with sugar) and gently whisk/fold in until a thick but pourable batter is formed.
5.    The batter should be thick but pourable. Add more cornmeal or gluten free flour if too wet, or almond milk if too thick. I added 1 Tbsp more cornmeal and 2 Tbsp more light gluten free flour blend.
6.    Add batter to prepared cake pan and bake on a center rack for 25-35 minutes, or until the edges are light golden brown and a toothpick inserted into the center comes out completely clean.
7.    Let cool completely in the pan - set on a wire rack to speed cooling process. To remove, run a dull knife around the edge of the cake pan to loosen, then slice and serve. Alternatively, place a plate on top and quickly invert. It will be upside down so flip onto another serving platter to get it right side up.
8.    Serve with vegan butter and maple syrup. Pairs extremely well with hearty dishes like Vegan Lentil Chili.
9.    Store covered at room temperature for 2-3 days, or in the refrigerator for 3-4 days. Freeze up to 1 month.

Posted on November 22, 2016 and filed under breads, muffins & scones.

Georgetown Horticultural Society Friends

Hello to our Georgetown Horticultural Society friends!

Here is the crossword puzzle solution from our ad in your delightful yearbook:

and hey - thanks for playing along!

Posted on October 26, 2016 .

Banana Bread

Adapted by Julia Grys from Food.com
             
Ingredients                         
•    3 ripe bananas
•    1⁄2 cup maple syrup
•    3 tablespoons oil (grape seed or olive oil)
•    1 tsp vanilla
•    1 1⁄2 cups spelt flour
•    1 1⁄2 teaspoons baking soda
•    1⁄4 teaspoon salt
•    1/2 cup pecans (plus a tsp more for garnish)
•    1/2 cup chocolate chips (plus a tsp more for garnish)
•    1/2 tsp turbinado sugar (optional, for garnish)

Directions
1.    Heat oven to 350°F.
2.    Oil a loaf pan.
3.    In a bowl, mash bananas and mix in the maple syrup, oil, and vanilla.
4.    In a separate bowl sift the dry ingredients together, adding the nuts and chocolate chips last.
5.    Blend the wet and dry mixtures and pour into the loaf pan.
6.    Sprinkle extra chocolate chips, pecans & turbinado sugar down the center of loaf for garnish
7.    Bake for 42 minutes.

 

Posted on March 23, 2016 and filed under breads, muffins & scones.

Butternut Squash and Cranberry Quinoa Salad

 

INGREDIENTS
•    3 cups butternut squash, chopped
•    1 Tbsp. olive oil
•    1 cup uncooked quinoa (I used rainbow quinoa but any type will do)
•    1½ cups water
•    ⅓ cup dried cranberries
•    ⅓ cup red onion, fine!y chopped
•    3 Tbsp. toasted pumpkin seeds
•    salt and black pepper
Balsamic Vinaigrette
•    ½ cup olive oil
•    ¼ cup balsamic vinegar
•    1 tsp. honey
•    1 tsp. Dijon mustard
•    1 garlic clove, minced
•    salt and black pepper

INSTRUCTIONS
1.    Preheat the oven to 400F.
2.    Toss the butternut squash with olive oil in a bowl. Season with salt and pepper. Arrange coated squash on a baking sheet in a single layer. Roast for 25 minutes or until squash is tender and lightly browned.
3.    While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, partially cover and cook until liquid is absorbed, about 20 minutes.
4.    To assemble the salad, combined the cooked quinoa, roasted squash, cranberries, red onion, toasted pumpkin seeds in a large bowl. Drizzle with vinaigrette and mix until combined. Season with salt and pepper as needed. Chill in the refrigerator for couple hours and serve.
Balsamic Vinaigrette
1.    Whisk all the ingredients in a small bowl until combined. Season with salt and pepper.

Posted on March 23, 2016 and filed under salads.

Baker's One Bowl Chocolate Bliss Peanut Butter Cookies

Adapted by Joanne Mackie!

Ingredients
•    8oz Chocolate chips or 8 – 1oz chocolate squares
•    1/2c butter
•    1/2c peanut butter
•    3/4c brown sugar
•    2 eggs, beaten
•    1 tsp vanilla
•    1/2c flour
•    ¼ tsp baking powder
•    2c salted chopped peanuts

Prep
1.    Preheat oven to 350F
2.    Melt chocolate chips or squares with butter in a large pot.
3.    Add in peanut butter, sugar, eggs and vanilla and stir until blended
4.    Combine flour and baking powder and add to creamed mixture
5.    Stir in peanuts
6.    Drop by tablespoon onto ungreased cookie sheets
7.    Bake 12-13 minutes

Posted on March 23, 2016 and filed under cookies & bars.

Plantain Pancakes

From Rose de oliveira

Ingredients
•    2 large green plantains (about 2 cups pureed) the greener the better
•    4 eggs
•    2 tsp vanilla
•    3 Tbsp extra virgin coconut oil
•    1/8 tsp salt (a generous pinch)
•    ½ tsp baking soda

Instructions

1.    Extra coconut oil for frying
2.    Peel plantains (I find it easier to quarter them before I peel them) and place pieces in your blender or food processor.
3.    Add the rest of the ingredients to the blender or food processor and process until it forms a smooth batter (about 1-2 minutes).
4.    Heat 1 Tbsp of coconut oil in a frying pan or on a griddle over medium-high heat.  Pour batter into the frying pan until your pancake is the desired size.
5.    Let cook 4-5 minutes on the first side, until the top looks fairly dry with little bubbles in it (just like regular pancakes!).
6.    Flip!  And cook on the second side for 1½-2minutes.
7.    Repeat with remaining batter, adding a little more coconut oil to your pan as needed.
8.    Recipe may be halfed

Posted on March 23, 2016 and filed under breakfast.

Old-Fashioned Baked Beans

 

 

By Rick Gorski

•    454 grams (1 pound) – 2 cups of Navy Beans or White Pea Beans
•    5 cups cold water
•    1 medium onion, sliced
•    ½ tablespoon salt
•    2 teaspoons cider vinegar
•    1 tablespoon brown sugar
•    ½ teaspoon prepared mustard
•    ¼ cup of molasses
•    ½ cup tomato ketchup
•    Pinch black pepper
•    (optional ½ pound peameal bacon sliced and cut into pieces of about an inch square)

  1. Rinse Beans with Cold Water.
  2. Soak Beans Overnight in Cold Water. 
  3. Drain.
  4. Add 5 cups cold water to drained beans in a pot, cover, heat to boiling, then simmer 30 minutes or until nearly tender (beans will not become any softer once placed into oven).
  5. Drain when cooked, then put beans back into the pot.
  6. Place onion slices on bottom of 6 cup flameproof casserole dish.
  7. Add remaining 7 ingredients in with the beans in the pot, stirring gently to combine, then pour the entire mixture into the casserole dish.
  8. Add enough water to cover the mixture (then place optional peameal bacon pieces on top).
  9. Cover with lid and bake in oven at 250’F for 7 hours (you may want to monitor & turn down to 225’F)
  10. When beans are tender, remove 1 cup of beans, mash, then stir back into casserole dish carefully.
  11. Cover and continue to bake.
  12. Add water as needed to keep beans covered.
  13. One hour before serving, remove cover to darken the beans.
  14. Salt to taste.

Serves 8.

Posted on March 23, 2016 and filed under beans & legumes.

Strawberry Vanilla Muffins

By Marissa Gorski (nee Brayne)

Ingredients
•    1/2c grapeseed oil
•    1/2c vanilla soy/rice milk
•    1/2c maple syrup
•    1/4c agave
•    1T (or more) natural vanilla

Add:
•    1c whole spelt flour
•    1c light spelt flour
•    2 tsp baking powder
•    ½ tsp sea salt

•    2c (or more) chopped strawberries

Directions: 
1.    Mix all the wet ingredients together in a bowl
2.    Mix all the dry ingredients in a bowl
3.    Add the dry to the wet slowly incorporating until just combined, but do not overmix
4.    Add in the strawberries and place into muffin tins
5.    Bake at 375F for 20-30 minutes (watch for a nice golden top). Enjoy!

Posted on March 23, 2016 and filed under breads, muffins & scones.

Christmas Mincemeat Bread

From "Our Daily Bread" by Stella Standard (pub c 1970)

If you have some mincemeat left-over (how would that happen???) this is a great way to use it up. If you don't have any left-over, it's worth picking up (or making) some more!

INGREDIENTS

  • 1 cup mincemeat
  • 2 or 3 Tbsp dark rum
  • 1/2 cup 100% bran crumbles cereal
  • 2 cups soft whole wheat flour
  • 1/2 cup wheat germ
  • 1 egg, beaten
  • 3/4 to 1 cup buttermilk
  • 1/4 cup light brown sugar
  • 3 tsp baking powder

METHOD

  1. If you are using homemade mincemeat, then just add the rum. If it is commercial, use a scant cup of it and add 5 or 6 sliced dates and 2 spoons of apricot jam or orange marmalade, and the rum.
  2. Mix with the dry ingredients and the beaten egg.
  3. Mix the buttermilk, sugar and baking powder and add to the flour mixture (use a large bowl as it may foam up a bit)
  4. The batter should be soft and moist but not thin.
  5. Bake bread in a greased bread pan 1 hour at 350F.
  6. Slice after it has cooled.

This is nice to have during the holidays for tea.

Posted on December 13, 2015 and filed under desserts & sweets.

Norwegian Citron Bread

From "Our Daily Bread" by Stella Standard (pub c 1970)

Tastes like Christmas...

INGREDIENTS

  • 1/2 cup sweet butter (if unavailable, use salted butter but omit salt below)
  • 1  1/2 cups light brown sugar
  • 2 large eggs, beaten
  • 4 cups sifted flour
  • 3 tsp baking powder
  • 3/4 tsp salt
  • 2 tsp ground cardamom
  • 1/2 cup raisins 
  • 1 cup moist glazed citron, chopped or sliced (if quite dry, splash with a bit of something boozy)
  • 1  1/2 cups milk

METHOD

  1. Cream the butter and sugar until smooth, then add the beaten eggs
  2. Soak the currants in whiskey for an hour or more, if you please.
  3. Sift the flour with the dry ingredients; toss the raisins and citron through them
  4. Add the dry ingredients and the milk, alternately, to the creamed mixture
  5. Bake in 3 little oiled loaf pans or 1 large one, 1 hour at 350F for the large one and 35 to 40 minutes for the little ones 
Posted on December 13, 2015 and filed under desserts & sweets.

Retro Popcorn Balls

From Hot Off the Griddle #46, December 1995.

INGREDIENTS

  • 12 cups popped corn (about 3/4 cup popcorn)
  • 1/2 lb. candied cherries, halved
  • 2 cups light corn syrup
  • 1 tbsp white vinegar
  • 1 tsp salt
  • 2 tsp vanilla extract

METHOD

  1. In greased 8 quart saucepan toss popped corn with cherries until well mixed.
  2. In 2 quart saucepan over medium high heat, heat to boiling corn syrup, vinegar and salt, stirring occasionally.
  3. Set candy thermometer in place; continue cooking, without stirring, until temperature reaches 250 deg.F. or until a small amount dropped in very cold water forms a hard but pliable ball.
  4. Remove syrup mixture from heat and stir in vanilla extract.
  5. Slowly pour syrup over popped corn mixture, tossing until kernels are coated.
  6. With greased hands, shape mixture into 3-inch balls, using as little pressure as possible so balls will not be too compact. If mixture hardens, place saucepan over very low heat until mixture is pliable.

Makes 12.

Posted on December 3, 2015 and filed under desserts & sweets.

Maple Glazed Walnuts

Borrowed directly from the pages of the magnificent cookbook “Nuts: Sweet and Savory Recipes… from Diamond of California”

These delicious crunchy nuts make a fine addition to a cheese platter or a holiday cookie assortment. You can find maple flavoring in the spice section of most supermarkets*, along with the vanilla and other extracts. For an equally tasty variation, substitute pure vanilla extract for the maple.

  • 1 c packed light brown sugar
  • 1/2 c granulated sugar
  • 1/2 c sour cream or plain yogurt, drained of any excess liquid
  • 1/8 tsp salt
  • 4 c walnut halves
  • 2 tsp maple flavoring

Line a large baking sheet with foil or parchment paper, coat with vegetable oil spray. In a heavy, medium saucepan, mix together brown sugar, granulated sugar, sour cream, and salt. Cook over medium heat, stirring frequently, until mixture is smooth and comes to a boil. Continue cooking, stirring, until mixture reaches 236F to 240F on a candy thermometer. (A small spoonful of the mixture dropped into ice water will form a soft ball when rubbed between your index finger and thumb.)

Quickly stir in walnuts and maple flavoring; cook, stirring, until nuts are coated completely, 2 to 3 minutes. Working carefully, spread walnuts in a single layer on the prepared baking sheet, separating nuts with a fork. Let cool completely.

Store airtight at room temperature up to 1 week.

Yields 4 cups.

* (or, ahem, at Foodstuffs…)

Posted on December 3, 2015 and filed under desserts & sweets.

Uncooked Fruit Caramels

Originally published in Hot Off the Griddle – December 1995.

These are easy-to-make but a sticky business – the kind of recipe the kids might like to help with… The fiddly bit is cutting and rolling them for gift-giving – but they are worth the effort! 

INGREDIENTS

  • 1 cup seeded raisins
  • 1/2 cup dried apricots
  • 1/2 cup figs
  • 1 cup dates
  • 1/2 candied orange peel
  • 6 candied cherries
  • 1 cup walnuts
  • 3 Tbsp orange juice
  • Icing sugar

METHOD

  1. Wash the raisins, dried apricots and figs.
  2. Grind together the raisins, dried apricots, figs, dates, candied orange peel, cherries and walnuts.
  3. Add enough orange juice to hold the fruits and nuts together; mix well.
  4. Press into a greased 8 × 8 × 2 inch pan. Chill overnight in refrigerator.
  5. Cut in squares.
  6. Roll squares in icing sugar.

Makes 2 dozen pieces. Line your tin with waxed paper and put waxed paper between layers for better keeping… but they won’t last long!

Posted on December 2, 2015 and filed under desserts & sweets.

Retro Tutti Frutti

From Hot Off the Griddle #22, December 1993.

INGREDIENTS

  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1 cup cornflakes
  • 1 egg
  • 1/2 cup chopped nuts
  • 1/2 cup chopped dates
  • 1/2 cup glazed cherries (mixed red and green)
  • 1/2 cup coconut
  • 1/2 cup raisins
  • 1/4 tsp almond flavouring
  • 1/4 tsp vanilla

METHOD

  1. Cream butter, sugar, egg and flavouring.
  2. Add cornflakes, nuts, dates, cherries, raisins and coconut.
  3. Form in balls and bake at 350 F for 12-15 minutes.

Yield: 2 dozen.

Posted on November 30, 2015 and filed under desserts & sweets.

Vegetarian Chili

Canned tomatoes and beans make this a simple chili to prepare. Serve it with brown rice for a complete protein!

INGREDIENTS

  • 2 Tbsp vegetable oil
  • 1 1/2 cups sliced celery
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 Tbsp chili powder
  • 3/4 tsp ground cumin
  • 2 cups water
  • 1/2 cup dry lentils
  • 16 oz. can tomatoes in juice, chopped
  • 2 Tbsp tomato paste
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper
  • 5 oz. can chickpeas, drained
  • 5 oz. canned kidney beans, drained

METHOD

  1. In large saucepan, heat the oil over medium heat.
  2. Add celery, onion and garlic. Cook, stirring 5 minutes or until soft.
  3. Add chili powder and cumin. Cook, stirring 1 minute.
  4. Add water and bring to a boil.
  5. Add lentils. Reduce heat, cover and simmer 20 minutes.
  6. Add tomatoes and juice, tomato paste, salt and cayenne.
  7. Cover and cook 25 minutes or until lentils are tender.
  8. Add kidney beans and chickpeas. Cook, stirring 5 minutes. Serve over hot rice.

Serves 4.

Posted on November 20, 2015 and filed under main course.

Marinated Christmas Fruitcake

Some of you have been asking for a dependable & delicious fruit cake recipe.

This one’s from “The Canadian Mennonite Cookbook”.

Yield: 4 loaves
(8” x 4” x 3” pans)
Preheat: 275 F

INGREDIENTS

  • 1 lb seedless raisins
  • 1 lb currants
  • 1 lb sultana raisins
  • 1/2 lb figs (chop)
  • 1/2 lb dates (chop)
  • 1/2 lb red & green glazed cherries
  • 1 lb mixed glazed fruit & peel
  • 1 cup wine or sherry

Combine the fruits and wine and marinate over night (8-10 hours) covered (in glass or crockery containers)

  • 2 cups butter
  • 1 cup brown sugar
  • 1 cup white sugar
  • 5 eggs
  • 4 cups all-purp/flour
  • 1 tsp allspice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup fancy (sweet) molasses
  • juice and finely grated rind of one orange
  • 1 cup grape juice
  • 2 tsp almond extract
  • 1 cup slivered almond
  • 1 cup walnut pieces
  • juice and finely grated rind of one lemon

METHOD

  1. Cream butter, add sugars and beat well.
  2. Add eggs one at a time, beating after each.
  3. Sift flour & spices.
  4. Combine molasses, fruit juices, grated rinds and almond extract.
  5. Add sifted ingredients and molasses/juice/rind mix alternately to butter/sugar/egg mixture, beating well after each addition.
  6. Fold in marinated fruits and chopped nuts.
  7. Distribute evenly in pans and bake ‘til done when tested with a cake tester or toothpick

HELPFUL HINTS

Don’t be a slave to cooking times: when it’s done, it’s done – not sooner.
Line loaf pans with baking foil – shiny side down, lightly greased.
Place a pan of water on lowest rack to prevent over-browning.
Let rest in the pans only a few minutes before turning out on racks to cool.
When cooled, completely wrap first in plastic wrap, then foil.

Posted on November 4, 2015 and filed under desserts & sweets.

Couscous and Mint Salad

From Fresh Moroccan by Nada Saleh

This is a traditional, simple salad made with a delicious mixture of aromatic herbs, spices, and tomatoes – an elegant and delicious recipe

INGREDIENTS

  • 1 cup organic couscous
  • 2 Tbsp argan or extra virgin olive oil
  • 1-1 1/2 Tbsp dried mint
  • 3 tomatoes, peeled, seeded and finely diced
  • 1 large garlic clove, crushed
  • 1 onion or 4 small green onions, finely chopped
  • 3 Tbsp lemon juice
  • 1/4 tsp cayenne pepper
     

METHOD

Cover the couscous with water. Rake it through with your fingers, then drain and immediately spread it evenly over a large tray or shallow pan. Rake the grains with your fingers a few times to aerate them, then leave for 20-30 minutes until the water is absorbed and the couscous is relatively dry.
Rub the couscous gently between your palms, allowing it to fall back into the tray or pan, to break down any lumps. Repeat until the couscous has no lumps.
Rub your palms with a little oil and repeat the process. Alternatively, drizzle the oil over the couscous and rake through the grains.
Add the mint, rub it in well, then add all the remaining ingredients, mixing gently yet thoroughly.
Leave for 5 minutes to allow the flavours to come together, then serve.

Posted on November 4, 2015 and filed under salads.

Parkin Spice Cake

Presented in “Joy of Cooking” as a not-too-sweet Guy Fawkes Day cake. It needs no icing, although a warm, tangy lemon dessert sauce goes nicely. It’s a treat for breakfast with no more sweetening than the average packaged breakfast cereal.

INGREDIENTS

Heat in a double boiler (or very gently in saucepan or microwave):

  • 1/2 cup butter
  • 2/3 cup treacle (or molasses, if need be)

Mix in a bowl:

  • 2/3 cup quick-cooking rolled oats (not instant)
  • 1 cup all-purpose flour
  • 1 Tbsp sugar
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 1/2 tsp soda
  • 1 tsp grated lemon rind

METHOD

  1. Add 2/3 cup milk to the dry ingredients, alternating with the butter-mixture.
  2. Combine until dry ingredients are just moist. The batter will be thin.
  3. Bake in a greased 8 inch square pan for about 30-35 minutes, or until the cake begins to pull from the sides of the pan.
  4. Let cool.
  5. Eat and enjoy anytime—not just during November.

About Guy Fawkes: In 1605, Guy Fawkes and a group of co-conspirators attempted to blow up the Houses of Parliament.

On the night of November 5, throughout Britain, bonfires are set alight, effigies are burned and fireworks are set off to commemorate Britain’s most notorious traitor

To find out more, read Antonia Fraser’s Faith and Treason, or check out www.bonefire.org/guy .

Posted on November 2, 2015 and filed under desserts & sweets.