It’s Cherry Season! Summer Fruit Clafoutis Recipe
Kathy Harrison
June 24, 2016
Try this simple French dessert that takes advantage of the freshest fruit all season long!
Baking
Homemade Farm-Fresh Butter: 2 Ways
admin
June 1, 2016
Making fresh, creamy, preservative-free homemade butter is simpler than you think! All you need are a couple easy-to-find ingredients, the right tools and a little bit of time.
Whip Up Some Sweet Strawberry Spongecake
Matt Gerstenslager
May 30, 2016
When my mom was growing up on the farm, grandma would make this strawberry shortcake for dinner and that was all they ate. They loved it.
Skillet Sizzled Corn Bread
jsmith
May 16, 2016
Get out your cast iron skillet. This week’s recipe is for delicious golden corn bread made right in the skillet!
8 Reasons Old Cookbooks Are Important
Sarah Nussbaum
April 25, 2016
Preparedness expert Gaye Levy of Backdoor Survival explains why you should dust off your old cookbooks, and maybe acquire some new ones, too.
Celebrate Pecan Month With Sweet and Savory Dishes
Dori Fritzinger
April 18, 2016
Go way beyond pie: Create the ultimate pecan-themed dinner: pan-fried pecan-crusted catfish with maple orange dressing, followed by some luscious peach-pecan cobbler topped with homemade butter pecan ice cream!
Hot Breakfast: Fuel for Cold Winter Mornings
Dori Fritzinger
February 22, 2016
In the time it takes to set up your coffee maker at night, you can start a batch of hot oatmeal that will be ready to dish out and enjoy when you get up. Top with nuts, maple syrup, fresh fruit or whatever you’d like!
No Need to Knead: Dutch Oven Artisanal Bread
Mark Spigos
January 29, 2016
As far as food and daily rituals go, there may be nothing quite so simple and satisfying as making a fresh loaf of bread.
Rebuilding Grandma’s Wood Cookstove
doug smith
January 15, 2016
The “good ole” days don’t have to be just memories … you can make your own today with your own wood-burning cookstove.
Irish “Snowed-Up” Soup and Cheese Scones
BeeSmith
January 4, 2016
Insulate your insides with this hearty root vegetable stew and hot, buttery cheese scones (and yes, you say it ‘scawn’).
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