Print Recipe| kellyneil.com
These strawberry rhubarb cream scones are a bit different from the sturdier, biscuit-style scones I usually make. I wanted a softer texture this time—something a little more tender inside, with a crisp top and bottom.| Kelly Neil
Nova Scotia Blueberry Grunt is a classic East Coast fruit dessert! Traditionally made on the stovetop, this blueberry grunt recipe is baked in the oven.| Kelly Neil
This vanilla buttercream recipe comes from a Cape Breton grandmother. Made with only four ingredients, it tastes like childhood.| Kelly Neil
Gluten-free rhubarb crisp is a simple, rustic dessert! A perfect mix of spring rhubarb, oats, nutty buckwheat flour, and lots of butter.| Kelly Neil
A hearty hamburger stew made with ground beef, potatoes, carrots, and peas in a rich flavorful gravy, ready in about an hour.| Kelly Neil
Lemon curdsicles are Vanilla ice cream layered with lemon curd until frozen. A tart, creamy frozen treat perfect for hot weather!| Kelly Neil
This Dutch oven lasagna has tall layers, crispy edges, and oven-ready noodles. Easy to make, freezer-friendly, and better than a 9x13 pan.| Kelly Neil
Easy lemon curd cookies, with a lemon curd thumbprint and shortbread base. Use homemade or store-bought lemon curd for these cute cookies!| Kelly Neil
