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.
Get out your cast iron skillet. This week’s recipe is for delicious golden corn bread made right in the skillet!
Preparedness expert Gaye Levy of Backdoor Survival explains why you should dust off your old cookbooks, and maybe acquire some new ones, too.
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!
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!
As far as food and daily rituals go, there may be nothing quite so simple and satisfying as making a fresh loaf of bread.
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