I have fond memories of baking ginger molasses cookies with my Grandma Joyce. She knew they were my favorite cookies, so we always made them together. I’ve given them a bit of a upgrade by adding Chinese Five-Spice to & using raw sugar to roll them in before baking. I love how the large chunks of sugar glisten!
Who doesn’t love a biscuit? They are simple to make and are so rewarding! My secret is to fold the dough a few times before my final roll out, which creates flaky layers. Also, I cut them into squares so you get more biscuit for your effort!
I usually make my mom something for Mother’s Day (I’ve come a long way from a pack of hugs & kisses tickets) and this year she requested cake! My mom actually taught me this recipe, and I’ve found a video of us making it together in our archive! Please give this cake a try, it’s so simple. What you need: 2 eggs, plus 1 yolk 3/4 cup sugar 1 cup flour 1/2 sunflower oil 2 tsp baking powder 1 tsp vanilla extract 1/2 tsp Autumn Harvest Blend, or cinnamon dash of dried ginger Zest of one lemon 3 cups very ripe apples Butter & flour to coat baking pan Mixer – hand held or standing 9 inch round cake pan Preheat oven to 350° F Grease the baking pan with butter and a light dusting of flour. This will help to keep the cake from sticking to the pan. Beat the eggs and sugar until foamy with a hand mixer or a standing mixer with a paddle attachment. Add all remaining ingredients, except the apples, …
This is the best way to get potatoes with a soft, pillowy inside and crispy golden outside. It takes an extra 10 minutes to cook…but totally worth it!
Autumn fig and honey cake!
Filling: 3 cups local rhubarb 1 cup sugar 1 tsp fresh thyme squeeze of lemon juice Crumble Ingredients : 1 1/2 cups spelt flour 4 tablespoons cold local butter 2 tablespoons sugar Pinch salt 4 tablespoons cold water or milk more fresh thyme if desired Mix filling ingredients directly in your 8 inch baking dish. With your hands mix flour, butter, sugar and salt until the mixture becomes sandlike. Add the cold water and mix until large chunks form. Sprinkle crumble on top of fruit filling. Bake at 400 F for roughly 45 minutes, or until top is golden and filling is bubbly