It’s more than a country cookbook, although it’s certainly that. It’s a snapshot of how apples continue to be a mainstay in America’s agricultural picture. It’ll be a great addition to your cookbook shelf, or your bookshelf.
Fresh figs eaten straight from the tree are delicious. Figs can also be canned or frozen to keep that tasty flavor all year long.
Hannah Breckbill is settling in for the winter season on her homestead. And she’s indulging her favorite food preservation technique: fermentation! Find out how to get into a pickle yourself.
Organic gardner and preparation expert Kathy Harrison is surprised by the resiliency of the squashes in her homestead’s garden. And one bright surprise makes her day.
An average pumpkin will yield four to eight or more cups of pulp. Each cup is packed with fiber and Vitamin A.
Granola is the ticket. We all like it. I make huge batches of it to have on hand for a quick meal or a snack to stave off hunger pangs. Granola’s great in cookies and cobbler too!
My favorite part of the recipe is the bottom corner of the back of the card, after the sauce ingredients–where Granny wrote “Good luck” in tiny letters.
Blogger Bee Smith shares meatless meal tips with a back-to-school focus. Use her advice to plan quick breakfasts and tasty packed lunches your children will love.
As we grew up, Mom kept this homemade brownie mix on hand in a big, clear, airtight jar because we liked it better than the box stuff.
As a newlywed, I have been attempting to cook more often for my husband. I try to create unique, healthy and flavorful dishes and it’s been quite the adventure.
Sweet Surprises for April Fools’ Day
4 Ways to Get Organized for Spring Cleaning
5 Reasons to Start Canning Now
Top 5 Items for a Power Outage
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