Ever Eat a Maple Blossom?
Maple Blossoms Fried, Frittered and Served
When I was a kid, Euell Gibbons was a household name. Known by many as the Father of Modern...
Linda′s Amazingly Moist Oatmeal Molasses Cake
My friend Linda is a gifted baker, the kind of baker who can conjure from memory, and woo with taste. On Facebook, I can...
Free Range Fruitcake: Something to Cluck About!
Fruitcake, oh fruitcake, how I do love thee…
Oh, go ahead, start with your jokes, mock the baked good that moonlights as a doorstop, wrecking...
Roasted Carrot Soup, Rib-Sticking Good
The Pacific Ocean hugs our coast with a warming embrace, usually that is. But in a game of meteorological rock-paper-scissors, the arctic air mass...
Quince Chutney: Condiment with a Kick
Chutneys are one of those things I discovered late in life. A friend (with more culinary savvy than I) plunked a jar of Major...
Bacon Bits on Demand
Bacon bits, bacon bits, right at my fingertips.
Announcing she had something for me, Karen cracked open the farmhouse freezer like a back-room safe. Standing...
Plum Crazy for a Cake Called Buckle
Plum buckle: a delicious marriage of cake and fruit
Picking plums is its own reward. The trees are small, the fruit easily reached and sampling...
Peach Pie: How Do I Love Thee
Slice of heaven...
Peach pie how do I love thee, let me count the ways
(With sincere apologies to Elizabeth Barrett Browning)
I love thee to the depth...
Frosting a Cookie That Takes the Cake
′Macaroon...schmack-a-roon, give me a graham cracker and butter cream frosting any day.
One Great Cookie: Graham Cracker and Frosting
When my mother made a birthday cake,...
Biscuits for Breakfast (Lunch and Dinner)
Blissfully Basic (and Buttery) Biscuits
Biscuits, biscuits, biscuits. Frontier food, nothing fancy, nothing fussy, as American as apple pie, this quick-bread staple of chuck wagons,...
