I really like a crunchy salad and that’s what a slaw is! I consider coleslaw to have a creamy dressing. And simply a slaw to have a light vinegar based dressing. Whatever it’s called, it’s delicious.
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, …
Crumble is an effortless dessert that looks like it takes a lot of effort. I won’t tell if you don’t! Use whatever spices you like in the filling. Cardamom is amazing with both apple and rhubarb, so give it a try if you have it.
My grown-up version of a classic sammie from my childhood. I add a little honey and apple slices to give some oomph. Perfect for a luncheon, afternoon snack or even cut up and served as an appetizer. Serves 2.
This recipe is more of a road map. Use whatever you have available and it will be tasty! This is a great, fresh accompaniment to any dish.
I’ve been in the mood for soup…and I have a lot of root veggies surrounding me at the moment. This seemed like a great way to showcase the versatility of the Rutabaga, this week’s Star Ingredient!
This recipe is for Johnny and is not a classic Waldorf salad…this is an earthier, lighter version. We’re using spring beets, pink lady apples, blue cheese, and walnuts over a bed of beet greens. All topped with a light red wine vinegar dressing.
This is a SUPER easy cake to make. You do not need to know how to bake to make this delicious creation. It’s light, has very little sugar and is one layer.
This is my weekday go-to breakfast. You can play around with the ingredients and add things you like to it!
Didjaknow that kohlrabi has a delicate flavor which is highlighted when eaten raw? Here’s an alternative way to prepare it without using the oven or stove! Give it a shot!