With the last bowl of peaches bought from our trip to Niagara-on-the-Lake, I whipped up this peach cobbler. It was very easy to come together, the longest part being the peeling of all the peaches. Due to scheduling difficulties, I let the fruit macerate for a whole day in the...
We bought a lot of pears and peaches on our trip to the Jordan/Vineland area recently. One of Dr. S’ friends raved about a book about canning small quantities so we checked it out at Indigo and bought it on the spot. A lot of the recipes do indeed make small batches, like 2 cu...
After attending an alumni luncheon at Inn On The Twenty in Jordan, we drove west along King Street through Vineland and Beamsville. We stopped at a few wineries, including Daniel Lenko Estate Winery where we tasted vintages in the Lenko home kitchen. Somewhere east of the Lenk...
There was a recent NY Times article about egg-less “Philadelphia-style” ice creams. This is something I’ve made before, but I wanted to try their recipe. Unfortunately, it was not successful in my opinion, despite the reviews of my tasters. I found the vanilla to be overwhelmi...
My mom gave this book to us as a gift this year, and this is the first item I tried. This recipe, attributed to Tracey Barrett (the daughter-in-law of the author), featured pineapple, nuts and raisins, all things that I like in a carrot cake. To please Dr. S, I made the recomm...
This variation on the Old Fashioned 100% Whole Wheat Bread recipe sounded quite interesting to me. I used fresh buttermilk combined with regular milk, in place of dried powder mixed with water. In place of some of the whole wheat flour, I threw in a bit of buckwheat flour, a l...