We’ve all made chicken and rice on the stove or in the oven. Here’s how I make it now in the Instant Pot. BTW – this recipe works for both… [Continue Reading]
When I was a kid, we used to go to another farm owned by some friends to cut rhubarb. When my mom and dad retired from farming and built a house at the back of the farm, Dad planted several Canadian Red rhubarb plants.
Made with oatmeal, raisins, walnuts and milk, Baked Oatmeal Supreme is a heart-healthy — and delicious! — way to start your day (makes an excellent in between meals snack, too). Serve warm or cold with whipped cream, frozen vanilla yogurt or another topping that you like.
This recipe is not especially heart-healthy — or any kind of healthy. But, if you are looking for a sumptuous dessert (maybe to serve for a special occasion) that is “Died and Gone to Heaven” good, this is it.
Low-Fat Alternative: you can make a lower-fat version of this recipe using low-fat cream cheese, low-fat topping, and use skim milk with the instant pudding.
When I was a kid growing up on our farm, before there were such things as instant cocoa drink mixes, this is how my mother made hot chocolate.
These cookies have a rich, buttery flavor, but they are not overly sweet.
As mentioned in the story “Good Things Come in Small Packages” from LeAnn’s book, Christmas in Dairyland
If you love cinnamon rolls but do not have the time or the inclination to make traditional cinnamon rolls with dough that has to raise twice before the cinnamon rolls are baked, try this easy variation.
There’s nothing like homemade apple pie.
My husband loves this recipe for glazed carrots. Instead of brown sugar and butter, it uses fruit juice. Serve as a side dish with your favorite meal.
Blintzes are delicious as a main course for a light meal or for dessert.
When I was a kid growing up on our dairy farm in Wisconsin 40 years ago, marble cake was one of my mother’s specialties. I was always fascinated with the way that the marble seemed to appear in the cake “by magic.”
I have noticed over the years that there are two philosophies for Strawberry Shortcake. There are the people who make Strawberry Shortcake with biscuits. And then there are those who make it with angel food cake or plain white or yellow cake. My mother belonged to the biscuit philosophy. She also made baking powdered biscuits when she ran out of bread and needed a quick bread to serve with a meal.
My mom and dad both considered baking powder biscuits spread with butter and drizzled with pancake syrup or dark corn syrup to be an extra-special treat.