Yesterday I talked about the nutritional value of the dandelion – such a gem of a plant, and a great ingredient for starting your day in a healthy way. Luckily, it doesn’t have to be complicated. Although the flower is a great source of nutrition, it’s a little too bitter for me to eat raw,
I’ve been volunteering some time at my grange during Apple Festival where one of the vendors sells the most delicious aebleskivers served with a choice of applesauce and caramel, huckleberry, or boysenberry jam. It got me to thinking that I’d like to make a pumpkin version. I love how these turned out – pretty springy
My Crunchy Granola is such a family favorite of ours, but I’ve been avoiding it for myself lately as it does have a bit of oil and I’ve not been eating much oil lately. But after coming home with a big flat of peaches, and they were just screaming for granola, I decided I’d try
Cooler autumn weather calls for warm cupfuls of deliciousness. These sippers incorporate what’s best about the season – pumpkin and pie-like spices. And yes, they’re beyond delicious!
I love the days when I actually take a few minutes to make myself a good lunch, especially one that comes, in part, from my garden. Polenta with Swiss Chard and Egg Prepare one serving of polenta*, salting to taste While polenta cooks, wash, chop and quickly fry a big handful of swiss chard over
It’s peach season here, which means it’s time for me to whip up a big batch of Crunchy Granola. A bowl of fresh, juicy peach slices, topped with granola and drizzled in cream is out of this world. (This recipe is from my first book, The Farm Chicks in the Kitchen).
My family loves these crepes served for dessert, but they would also make a spectacular breakfast treat. The subtle infusion of flavor from the orange zest really makes them special.
I’ve adapted this scrumptious coffee cake from the Davenport Hotel’s collection of special recipes. Although they no longer serve the original version of this cake, it will always be a favorite in our home.
This deliciously tart, thick cream is traditionally used as a spread for scones, but is just as tasty in a tart or topped with fresh berries.