Fruit Cocktail Cake

A great last minute dessert. One family we know always takes this sailing  so now it’s called “Fruit Cockpit Cake”

Fruit Cocktail Cake
  1. 2 eggs
  2. 1 1/2 cups sugar
  3. 2 tsp. baking soda
  4. 1/2 tsp. salt
  5. 1 – 14oz. can fruit cocktail with juice 398mL
  6. or crushed pineapple
  7. 2 cups flour
  8. Sauce
  9. 3/4 cup sugar
  10. 1/2 cup milk
  11. 1/2 cup butter
  12. 1 tsp. vanilla or 2 Tbsp. rum is a superb substitute!
  1. To make cake: Beat eggs. Add all ingredients, except flour, and mix. Add flour and mix again. Grease a 9 x 13” pan or a bundt pan and pour in mixture. Bake at 350F for 45 minutes.
  2. To make sauce: Heat sugar, milk and butter in saucepan and bring to a boil. Remove from heat and add vanilla. Pour over hot cake. (Makes a lot, but use all of it! The cake will absorb it.)
  3. Serve warm with whipped cream or frozen vanilla yogurt. Keeps for several days refrigerated (if no one knows it’s there).
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 297), The Best of Bridge (Page: 160)
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Help stamp out and eradicate superflous redundancy.

Super Lemon Blueberry Muffins

These will disappear as quickly as you make them!

Super Lemon Blueberry Muffins
  1. 2 cups flour
  2. 1/2 cup sugar
  3. 1 Tbsp. baking powder
  4. 1/2 tsp. salt
  5. grated zest of 1 lemon
  6. 1 egg
  7. 1 cup milk
  8. 1/2 cup butter, melted
  9. 1 cup fresh, frozen or canned blueberries
  1. 1/2 cup melted butter
  2. 1 Tbsp. lemon juice
  3. 1/2 cup white sugar
  4. I
  1. Mix flour, sugar, baking powder, salt and lemon zest in large bowl. Beat egg in medium sized bowl, add milk and butter. Add egg mixture to dry ingredients. Stir unti just mixed (batter will be lumpy.) Stir in blueberries. Fill muffin pans 2/3 full and bake at 425 F. for 20 minutes.
  1. Combine melted butter and lemon juice. Measure sugar into separate dish. Dip tops of slightly cooled muffins in melted butter, then sugar. Makes 16 large or 32 small muffins.
  1. Book Reference - The Best of the Best - Vol. 1 (Page: 11), Enjoy! (Page: 15)
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Book Reference – The Best of the Best – Vol. 1 (Page: 11), Enjoy! (Page: 15)

The modern girl wears just as many clothes as her gramma, but not all at the same time.

Chicken in Phyllo

An entertaining worthy chicken dish

Chicken In Phyllo
  1. 8 phyllo pastry sheets
  2. 1/4 cup butter, melted
  3. 4 boneless, skinless chicken breasts, halved
  4. 1 bunch fresh spinach, stem removed
  5. 1 bunch fresh basil leaves, chopped
  6. 1large red pepper, cut in strips
  7. 3/4 cup Feta cheese, crumbled
  1. Lay 1 sheet of phyllo on counter and fold in half (not length-wise). Brush melted butter on edges. Place one half chicken breast in the middle, near the bottom of phyllo. Layer spinach leaves, a sprinkling of basil, a few pepper strips and some Feta cheese on top of chicken. Roll chicken and phyllo over once. Fold edges toward the middle and continue rolling to form a small rectangular package. Brush with a little butter. Place on a cookie sheet and cover with a slightly damp cloth while making the others. These can be wrapped in plastic wrap and refrigerated overnight. Heat oven to 375 F. and place rack in middle of oven. Bake for 25-30 minutes. Serve with vegetable couscous
  1. Best of the Best and More – Pg. 184).
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Dream Slice

Dream Slice
  1. 1 1/3 cups (325 mL) flour
  2. 1 Tbsp. (15 mL) sugar
  3. 3/4 cup (175 mL) butter
  1. 2 eggs
  2. 1 cup (25 mL) brown sugar
  3. 1 tsp. (10 mL) vanilla
  4. 1 cup (25 mL)shredded coconut
  5. 2/3 cup (150 mL) walnuts, chopped
  6. 1/4 cup (50 mL) glazed cherries, snipped
  7. 3 Tbsp. (45 mL) flour
  8. 1 tsp. (5 mL) baking powder
  9. pinch of salt
Butter Icing
  1. 1/4 cup (60 mL) butter
  2. 2 1/2 cups (625 mL)sugar
  3. 3 Tbsp. (45 mL) cream
  1. Crust: Combine flour and sugar. Cut in butter (mealy texture). Press firmly into bottom of a lightly greased 8″ x 8″ cake pan. Bake at 350F (180C) for 20 minutes.
  2. Filling: In a medium bowl beat eggs. Gradually add sugar and vanilla. In a second bowl, sift flour, baking powder and salt. Add to sugar mixture. Gently mix in remaining ingredients. Spread over cooked crust and return to a 300F (150C) oven for 25 to 30 minutes until top is set and lightly brown.
  3. Icing: Cream butter. Add icing sugar alternately with cream until spreading consistency is reached. Spread over cooled cake.
  4. The good thing about spoiled children is that you never have any in your own family.
  5. Book Reference – The Best of Bridge (Page: 195)
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Pumpkin Cheesecake


Pumpkin Cheesecake
  1. Pumpkin Cheesecake
  1. Ginger snap crust
  2. 1 cup crushed ginger snaps 250 ml
  3. 3 Tbsp. Butter, melted 45 ml
  4. 1 tsp. cinnamon 5ml
  5. 2 Tbsp. brown sugar 30 ml
  6. Filling
  7. 4 – 8 oz. pkg. cream cheese, softened 4-250 g
  8. 1 1/2 cups sugar 375 ml
  9. 5 eggs
  10. 1/4 cup flour 60 ml
  11. 2 tsp. pumpkin pie spice or equal parts
  12. ginger, cinnamon and nutmeg 10 ml
  13. 1 – 14 oz. can pumpkin 398 ml
  14. 1 cup whipping cream, whipped 250 ml
  15. 2 Tbsp. rum 30 ml
  1. Crust: combine ingredients. Lightly grease a 10″ (25 cm) springform pan and line bottom with crumb mixture. Pat firm and chill.
  2. Filling: preheat oven to 325 F. (160c). Beat softened cream cheese until fluffy. Slowly beat in sugar. Add eggs, 1 at a time, beating well after each addition. Gradually beat in flour, spices, pumpkin and rum. Pour batter over crust. Bake for 1 1/2 to 1 3/4 hours, or until filling is set. Cool for an hour. Refrigerate several hours. Garnish with whipped cream and a sprinkle of cinnamon. Serves 10-12
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Chocolate Raspberry Torte

God made chocolate in heaven and the devil threw the calories in

Chocolate Raspberry Torte
  1. 2 cups all-purpose flour, sifted 500 mL
  2. 2 tsp. baking soda 10 mL
  3. 1/2 tsp. salt 2 mL
  4. 1/2 tsp. baking powder 2 mL
  5. 3 squares (1 oz. / 30 g size) unsweetened chocolate 75 g
  6. 1/2 cup butter 125 mL
  7. 2 cups light brown sugar,packed 500 mL
  8. 3 eggs
  9. 1 1/2 tsp. vanilla
  10. 3/4 cup sour cream 175 mL
  11. 1/2 cup strong coffee 125 mL
  12. 1/2 cup coffee flavoured liqueur 125 mL
  1. 1 cup whipping cream 250 mL
  2. 2 Tbsp. icing sugar 30 mL
  3. 1-12 oz. jar raspberry or strawberry jam 340 mL
Chocolate Sour Cream Icing
  1. 1 1/2 cups chocolate chips 375 mL
  2. 3/4 cup sour cream 175 mL
  3. dash of salt
  4. fresh raspberries or strawberries
  1. 1 good quality dark chocolate bar (at room temperature).
  1. Preheat oven to 350F. (180 degrees C). Grease and flour two 9 inch (1.5 L) layer cake pans. Sift dry ingredients. Melt chocolate and let cool. In a large bowl beat butter, brown sugar, and eggs at a high speed until mixture is light and fluffy, about 5 minutes. Beat in melted chocolate and vanilla. At low speed, beat in flour mixture (in fourths), alternating with sour cream (in thirds). Add coffee and liqueur, blending until smooth. Pour batter into pans and bake 30 to 35 minutes or until surface springs back. Cool in pans for 10 minutes, then remove from pans and cool on wire racks.
  2. Filling:Beat cream with icing sugar until stiff. Refrigerate. Slice cake layers in half horizontally to make four layers. (Hint: Cake layers slice more easily if frozen first.) Place one layer, cut side up, on cake plate. Spread with 1/2 cup (125 mL) raspberry jam and 1/2 cup (125 mL) whipped cream mixture. Repeat with remaining layers, ending with top layer, cut side down.
  3. Icing:Melt chocolate chips in top of double boiler. Add sour cream and salt and beat until icing is creamy and smooth. Ice top and sides of cake. Garnish: Using a vegetable peeler, shave along long side of chocolate bar to create small curls. Make lots! – and “spill” some onto the cake plate.
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