Even though I’ve lived in Europe for over thirty years now, there are still some American childhood tastes and flavours that stay with me. It’s like they are engraved in my tastebud DNA. One of these is maple syrup.
I cautiously approached the table, and nearly dropped to the floor. My poor humble loaf of bread was proudly posing with the blue ribbon. Here’s the recipe for that award-winning bread!
Auntie Flo lived right next door to us. Her door was always open to my four brothers and me. Try her recipe for fall’s favorite cookie.
First, I have to break that baby open and bake it. Yes, you read correctly, before you can bake a pumpkin pie, you must bake the pumpkin.
The cake turned out PERFECTLY – the precise ratio of juicy blueberries to moist zucchini, and the icing alone was to die for. Ah, summer – don’t leave us too soon!
Glass is good, but stainless steel is even better – easier cleanup, more attractive and my clumsy self can’t break it if dropped. But here’s the #1 greatest thing about this pan: the raised lid!
Sorghum. At last the project has reached completion. From mail-ordered seeds that arrived in May, to sorghum syrup in my jars on the counter, to molasses crinkle cookies.
Try this simple French dessert that takes advantage of the freshest fruit all season long!
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.
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.
Tips and Tools for Homemade Bread
Sourdough Bread for Beginners: What I’ve Learned
Tree Tapping: Advice from a Maple Syrup Expert
How to Make Your New Year’s Resolutions Actually Stick
Community Recipes: Christy’s Old-Fashioned Tuna Noodle Casserole
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