Author: farmhousecook
Cranberry Bars
When cranberries are fresh in the fall, I buy several pounds of them, to store in the freezer. I use them for all sorts of baking, adding to savoury stuffings, sliced thinly to garnish, or to add as a tart bite to salads. They’re a great addition to home-made dog food, too (in case you…
Glazed Parsnips
This time of year, it’s all about root vegetables. The more of them we eat, the better we’ll be able to handle spring when it comes. Which is not today. This is how Mom used to cook parsnips, glazed in a cast iron frying pan. It is still my favourite way to eat them. Parsnips…
Dutch Baby
For a few summers when in my teens, I was fortunate to be taken along to the Okanagan for a few weeks to babysit. Besides spending hours on the beach and boating, I soon took over the morning breakfast ritual. Out behind their cabin was a wood oven with a ¾” sheet of steel for…
Mixed Baking Spice
A spoonful of this, and a spoonful of that ~ usually we add many different spices to a baking recipe. However, there are lots of times that adding a premixed spoonful will give you great results, with a bit of mystery that you wouldn’t get by mixing in two or three. Speculoos/Speculaas cookies and biscuits…
farmhouse cook 