One of our homeschooling projects was a study of the Amish Community. We stumbled across this recipe in their traditional foods and this cake quickly became a family favorite.

The original recipe was from Canadian Living but we have taken this recipe and adapted it to just about any fruit we have on hand just stay with the 3 cups of fruit per recipe or else it will bubble over. We have tried raspberry and peach, raspberry and rhubarb, sour cherry and apple; use whatever fruit combination you family enjoys and explore. The blueberries are amazing too so don't miss out on those when they are in season. We have also substituted lemon zest and lemon juice for the orange and it is fabulous. These squares are nearly fail-proof unless you over bake them. The filling is also delicious as a fruit topping for ice-cream, cheesecake or whatever else you can dream up. Delicious and excellent nutrition what a combination!

A gingery glazed nut topping and brown-butter-spiked cream cheese frosting are the finishing touches for this spectacular spiced pumpkin cake.

This recipe comes to us from Karen Gibbens, what a fantastic way to get through the zucchini abundance. I typically make a few for the freezer and enjoy them through the winter.

A family favourite on ice cream, cake or by itself.

These are the delcious raw, gluten and sugar free bars I made for the Harvest Day last year. I first tasted this yummy goodness when Lindsay C. brought me a few pieces to try. Beware they are rich and addictive but so good for you!

This is another of Karen Gibbens' recipes; the Lemon Glaze was my addition. The loaf is fantastic without the glaze but the glaze adds another dimension to it. Double this recipe and you can put it in a bundt pan but you need to increase the baking time!