Here’s a cranberry scone recipe from food.com I really like that might work well for Thanksgiving… Some things I’ve learned about making scones: They’re similar to making pie crust……if butter is ice cold you get better results. I start by … Continue reading
Here is a recipe for Gluten Free Granola that I adapted from Chowhound. I use Bob’s Red Mill Gluten Free oatmeal to make mine. It’s pretty incredible how easy this granola is to make and how much better it is … Continue reading
Baking mixes have their place in this world, just not in MY pantry or kitchen : ) This is a true kitchen story of how I came to conquer gluten-free pancakes— As a little girl I would watch my mother … Continue reading
I recently heard a radio interview of an author who’d just written a book about maple sugaring. That’s a topic near and dear to B&B owners in the Northeast given a propensity for pancakes and French toast. Here are some … Continue reading
Plan your culinary getaway here in the valley. The Boot Camp experience is a fabulous way to get away from it all and do something you really love—cook! The Culinary Institute of America’s Culinary Boot Camp programs are cited as … Continue reading
Peachy Muffins (makes about 14 muffins) Preheat oven to 400 degrees 1 1/2 c. white flour 3/4 c. whole wheat flour 1 1/8 c. sugar 3/4 tsp. salt 1 Tbsp. baking powder 1 tsp. cinnamon 1/2 … Continue reading
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