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Recipes

Ever Eat a Maple Blossom?

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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

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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!

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Free Range Fruitcake
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

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roasted carrots in a bowl
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

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quince chutney on bread
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

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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

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plum buckle cake
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

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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

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′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)

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freshly baked homemade biscuit
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,...