Our First Cookbook


For the Breast of Friends


For the Breasts of Friends is a Canadian best-selling cookbook that is a compilation of over 400 great recipes, two of which are shown below. It is illustrated with nine beautiful colour photographs, and contains breast cancer facts and advice. It also contains some beautiful quotes for women and some quips that will make you smile.


It is dedicated to women that have lost their lives to breast cancer and to the hope that we will soon see the end of this dreaded disease. Net profits from each book are donated to help fund cancer research.


If you have a Mom, Grandmother, daughter, granddaughter, sister, niece, aunt, girlfriend or wife, buy one as a gift today?

Net profits from each book are donated to cancer agencies, equipment, research and patient needs.


$19.95 plus GST and shipping

Special Cone Cakes


These look so great iced with pastel butter icing and decorated with sprinkles


Have all ingredients at room temperature.
1¾ cups all-purpose flour
1¼ cup granulated sugar
2½ teaspoons baking powder
1 teaspoon salt
1/3 cup butter, softened
2/3 cup milk
1 egg
1/3 cup milk
1 teaspoon vanilla
20 flat-bottomed ice cream cones


Preheat oven to 375 F. Measure flour, baking powder and salt into small bowl. Add butter and milk, mix for 2 minutes at medium speed. Add and mix for another two minutes at medium speed: egg, milk and vanilla, scraping bowl constantly. Fill cones about ¾ full leaving the batter ½ inch from top. Place filled cones on a baking tray or in muffin pans. Bake in oven for about 25 to 30 minutes until an inserted wooden pick comes out clean.

The "Breast" Champagne Chicken and Shrimp


20-30 shrimp, (tailed and deveined or precooked shrimp)
2 green onions
2 tablespoons lemon juice
1 teaspoon salt and ½ teaspoon pepper
1 cup water
¼ cup flour
1 cube chicken bouillon
3 tablespoons butter
6 boneless skinless chicken breasts
¾ pound mushrooms, thinly sliced
2 cups heavy cream
1 cup champagne


Shell and devein shrimp or if you are using precooked shrimp – thaw. In a medium bowl combine shrimp, green onions (cut diagonally in pieces 1 inch long), lemon juice and salt; set aside. In small bowl combine water, flour, and bouillon; set aside.


Add butter to a large skillet and over medium heat, cook chicken breasts until browned and tender (approx. 10 -12 minutes). Add 1/3 cup champagne to the frying pan and simmer the chicken breasts for another 3-4 minutes.

While chicken is simmering cook mushrooms in another frying pan, until tender. Remove with slotted spoon when done. Drain shrimp and in the mushroom skillet over high heat cook shrimp mixture until shrimp turns pink about 5 to 7 minutes or 1-2 minutes to heat precooked shrimp. Remove chicken to a platter and keep warm. Stir flour mixture (set aside earlier) into chicken skillet until blended. Gradually add cream and champagne. Cook, stirring constantly until mixture thickens and boils; stir in mushrooms; heat thoroughly. Place a few shrimp on each chicken breast and pour sauce over chicken and shrimp. Dish can be prepared ahead and reheated.