We buy maple syrup in bulk from a local maple syrup producer, so I enjoy trying out new maple syrup recipes. These maple leaf cookies are a maple twist on traditional sugar cookies. They start with making a butter and sugar blend that reminds me of the caramel sauce from my mom's favorite cinnamon roll recipe, and add a dash of spice and light maple glaze for a simple but tasty cookie. [Read more…]
‘Tis the season for all things pumpkin – but sometimes our pumpkin treats are more than a little messy. Enter portable pumpkin pie! It has all the flavor of regular pumpkin pie in a grab and go snack. It's gluten free and free of refined sugars, too. (Confession – while I was writing this I went and grabbed some to munch on – it's addictive.)
This recipe is adapted from Mary Bell's Dehydrator cookbook, which is my “go to” book for all things dehydrated. I prefer to use organic spices whenever possible, as they are not irradiated or sporting excess chemicals. The flavor and aroma generally knocks the socks off the average grocery store spices, too. Using homegrown pumpkin and you-pick or homegrown apples for applesauce, bulk dried coconut and honey helps make this treat budget friendly. [Read more…]
The first time I made zapple pie, I served it for dessert when the neighbors came to visit. They didn't believe that it was made with zucchini and not apples. It's a great way to use up those giant club-sized zucchini. One zucchini about a foot long should be enough for one nine inch pie. Don't use young zucchini – they taste too much like veggies. [Read more…]
In this post we'll share how to make elderberry syrup with fresh or dried elderberries or elderberry juice. I noticed years ago that the ingredient lists on most commercial elderberry syrups for kids doesn't contain much elderberry. Now we make our own so we know it's the real deal.
Note: If you're looking for the elderberry jelly recipes, those have been moved to their own post at Elderberry Jelly Recipes – Low Sugar and Sure-Jell Options.
Scroll down the post for print friendly versions of the elderberry syrup recipes.
This recipe for pickled cherry tomatoes came about as a way of preserving the huge harvest of cherry tomatoes we had last year. The cherry tomatoes and an assortment of vegetables are cold packed and covered in hot brine. Vinegar lowers the pH, making it safe for water bath canning. Added salt and sugar tie up free water, inhibiting bacteria growth. Our neighbor (who loves pickled foods) can eat a whole jar in one sitting. [Read more…]