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Gotta love a traditional easy breakfast! < Back Grandmas Brown Buttered German Pancakes Recipe Prep Time: 10 minutes Cook Time: 20 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 8 tablespoons butter 1 cup milk 1 cup flour 6 large eggs 1 tablespoon sugar 1 teaspoon vanilla ¼ teaspoon salt syrup and powdered sugar, or fruit, for serving Preparation Preheat oven to 425 degrees. Place butter in a 9x13 inch pan and place in oven to melt while the oven is preheating. In a blender, combine milk, flour, eggs, sugar, vanilla, and salt. Pulse until smooth. Once butter is melted, pour batter directly into the center of the pan on top of the butter. Carefully transfer pan back to the oven. Bake for 15-25 minutes until puffy and edges are golden brown. Every oven is different, mine finishes at 18 minutes, so make sure you pay attention to how it looks. Cut into sections powdered sugar (or other toppings like syrup, fruit, whipped cream, or cinnamon-sugar) and serve. Previous Next

Once you make your own mustard, you will be hooked! < Back Basic Mustard Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients ½ cup yellow mustard powder 3 tablespoons water 5 tablespoons white distilled vinegar 1 teaspoon sugar ¼ teaspoon salt Preparation For mild mustard, combine the water and vinegar and bring to a boil, then mix in the dry ingredients. For hotter mustard, use cold liquids. *Note: For variations, you can substitute different vinegars (like green olive vinegar) or lemon juice in place of the water. Mustard can be any type: mild, regular, or oriental. Add whole or crushed mustard seeds after mixing the original ingredients together. They will absorb a lot of liquid and so you may need to add a little more vinegar. Experiment until you get the flavor and texture you like. Previous Next

I love a good spicy non-salt! < Back Spicy Salt Substitute Prep Time: 5 minutes Cook Time: Serves: Multipe Level: Beginner About the Recipe Ingredients 1 ½ tablespoons savory, crumbled 1 tablespoon dry mustard 2 ½ teaspoon onion powder 1 ½ teaspoon curry powder 1 ¼ teaspoon cumin ½ teaspoon garlic powder Preparation Combine all ingredients and seal in an airtight container. Previous Next

Your grandmas classic carrot cake. < Back Carrot Cake Prep Time: 25 Minutes Cook Time: 45 minutes or until a toothpick comes out clean Serves: Level: Beginner About the Recipe Ingredients 2 cups flour 2 cups sugar 2 teaspoons cinnamon 2 teaspoons salt 3 cups grated carrots (can be frozen) 4 eggs (fresh or dried) 2 teaspoons soda 1 teaspoon baking powder Preparation Mix all ingredients together and pour into a lightly greased 9” x 13” baking pan. Bake at 350 degrees for 45 minutes or until a toothpick comes out clean. When cooled, frost with Cream Cheese frosting

A very subtle, delicate and delicious herb mix. Will add wonderful flavor to any dish. < Back Fines Herbs Seasoning Mix Prep Time: 5 minutes Cook Time: Serves: Multiple Level: About the Recipe Ingredients 1 tablespoon chopped tarragon 1 tablespoon chopped chervil 1 tablespoon chopped chives 1 tablespoon chopped parsley Preparation Mix ingredients. Yields ¼ cup. Using Fresh Herbs: Add fresh fines herbes at the end of the cooking process to preserve flavor. Using Dried Herbs: Place in a glass jar and seal tightly. Store in a cool, dark place until used. Previous Next

< Back Cream Cheese Icing Cream Cheese Frosting makes the perfect frosting recipe that can be used on either cupcakes or layer cakes. It is super simple to make, and is the best one you can get! Previous Next

Black Licorice Caramels just like grandma used to make. A creamy, soft caramel flavored with anise. The best black licorice recipe out there! < Back Black Licorice Caramel Prep Time: 5 Minutes Cook Time: 20 minutes Serves: 10 Level: Beginner Ingredients ¼ teaspoon salt 1½ cup light corn syrup 2 teaspoon (or less) anise (licorice) oil 1 cup butter 1 teaspoon (or less) black food color 2 cup sugar Preparation Lightly spray or butter a 9” square (or 7xll”) baking pan – glass is best. (Update: can line with In a heavy 4-quart saucepan, combine sweetened condensed milk Corn syrup, butter, sugar and salt. Place over medium heat and stir with a wooden spoon Cook, stirring constantly to 235º or 236º. Remove from heat and stir in flavoring, food coloring Without scraping, pour into prepared pan. Allow to stand at room temperature for Cut and wrap. Be prepared for black teeth when you eat them! Find the recipe for sweetened condensed milk in the Recipe section under Miscellaneous. Previous Next

These beef back ribs are insanely juicy and flavorful! Baked in the oven until fall-off-the-bone tender, this foolproof recipe yields perfectly cooked ribs every time. Finish these ovens baked beef back ribs with a slathering of your favorite barbecue sauce and enjoy! Please note: Posts may contain affiliate links. As an Amazon Associate, I earn from qualifying Amazon.com Services LLC purchases. < Back Beef Back Ribs In the Oven Prep Time: 15 Minutes Cook Time: 4 Hours 5 Minutes Serves: 4 Level: Beginner About the Recipe These beef back ribs are insanely juicy and flavorful! Baked in the oven until fall-off-the-bone tender, this foolproof recipe yields perfectly cooked ribs every time. Finish these oven baked beef back ribs with a slathering of your favorite barbecue sauce and enjoy! Ingredients For the Dry Rub 2 teaspoons smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt 1 teaspoon black pepper For the Ribs 4 pounds beef back ribs ½ cup BBQ sauce Preparation What Makes This Recipe So Good The oven takes all of the guesswork out of cooking this particularly tricky cut of meat! Simply season your beef back ribs, wrap them in foil, and transfer them to the oven. Leave them to cook low and slow, before returning to perfectly tender and juicy ribs – YUM! You can serve them however you’d like! The quick and easy homemade dry rub included in the recipe is insanely delicious on its own. However, if you’re like me and crave even more flavor, finish your ribs off with your favorite barbecue sauce. These beef back ribs are incredibly tasty no matter which way you serve them! They’re a total crowd pleaser! Everyone will go crazy for this intensely flavorful recipe. I especially love throwing this recipe together for dinner guests and watch as they go crazy over this dish! Key Ingredients Beef Back Ribs – Beef back ribs are the meat remaining after the butcher removes the ribeye roast off the bones. These ribs are known for being particularly lean since they don’t contain much meat. Though you’ll still find a decent amount of beef that when properly cooked is juicy and delicious! You can make this recipe using either a full rack of beef back ribs, or sliced ribs. I used sliced ribs since an entire rack is sometimes hard to come by. Smoked Paprika – Since we’re cooking these ribs in the oven, the smoked paprika emulates that delightful smokey flavor as if you’d cooked them on the grill. If you don’t have smoked paprika, I highly recommend you pick some up. However, you can definitely use regular paprika instead! Chef’s Tips Resist the urge to remove the ribs from the oven before at least the 3 hour mark. By baking them wrapped in foil, the meat soaks in as much flavor as possible. If you check on them too early, you risk releasing too much steam, and therefore flavor, from the beef back ribs. These ribs are best enjoyed immediately after cooking! However, you can store leftovers in an airtight container in the fridge for up to 4 days . To reheat, transfer the ribs to a baking sheet, cover them with aluminum foil, and bake at 350° Fahrenheit for 15 to 20 minutes or until warm throughout. Do not attempt to increase the temperature of your oven. Four hours seems like a long time, but trust me, it is so worth it! Cooking these beef back ribs low and slow encourages the collagen in the meat to slowly break down, creating super tender beef. Other Barbecue Recipes You’ll Love Farmhouse BBQ Muffins Honey BBQ Chicken Wraps Crispy Baked Chicken Wings Instructions Preheat the oven to 275° Fahrenheit. Line the baking sheet with a sheet of aluminum foil and set aside. Place 4 pounds beef back ribs on the cutting board. Add 2 teaspoons smoked paprika , 1 teaspoon garlic powder , 1 teaspoon onion powder , 1 teaspoon salt , and 1 teaspoon black pepper to a small mixing bowl. Mix until ingredients are well blended, then cover ribs with dry rub on all sides. Place seasoned ribs on a foil-lined baking sheet, bone-side up. Cover ribs with a second sheet of foil and wrap edges of foil sheets tightly to seal foil around ribs. Place the baking sheet in the oven and bake ribs bone-side up for 4 hours. After 4 hours, remove ribs from the oven. Unwrap ribs and discard aluminum foil. Drain any remaining fat from the baking sheet, then return ribs to the baking sheet with bone side facing down. Brush ½ cup BBQ sauce on ribs, coating ribs thoroughly on all sides. Set broiler to High. Place the baking sheet approximately 6 inches below the broiler and broil 3 to 5 minutes, or until the skin of ribs is crispy and caramelized. Carefully remove the baking sheet from the oven. Divide ribs into preferred portions and serve warm with desired sides. Previous Next

Breakfast Beginner Homemade Strawberry Pop-Tarts Skip the foil packs from the store and make your own Homemade Strawberry Pop Tarts! These pop tarts are filled with REAL strawberry jam and topped with an easy frosting Beginner Pain Perdu The age-old technique of reviving stale bread slices by dipping them into a milk-egg mixture and frying to a crisp golden brown is known in France as pain perdu (lost bread). The basic recipe has remained relatively unchanged since the ancient Romans served it as a dessert called aliter dulcia (another sweet dish). We know it simply as French toast, a name that the Oxford English Dictionary cites in usage as early as 1660. Beginner Peanut Butter Banana Bars A Delicious Quick And Easy Breakfast, Snack, Or Dessert! Beginner Korean Steamed Eggs Korean steamed eggs (gyeran jjim) is a delicious & easy side dish! Eggs are mixed with water or broth then steamed until light & fluffy! It's also called volcano steamed eggs because of their volcanic cone shape and the steam that releases from the eggs. Beginner Couche Couche - Cajun Breakfast Cereal This cornmeal cereal, known as a Cajun breakfast, is made from a cornbread batter, poured into a hot, cast iron skillet, crusted and turned several times, then steam cooked. It's known as Couche Couche, Cush Cush and Coush Coush, all pronounced "coosh-coosh" and is a Deep South favorite. Beginner How to make maple cream With a good quality pure maple syrup, candy thermometer, saucepot and a wooden spoon, you can make naturally sweet maple cream! Also known as maple spread or butter. One of the best tips I can give you is never to make maple cream when you’re in a rush! It takes time to boil the syrup and then cool it to the right temperature before you start the 30-minute stirring process. With some patience, you will transform this 1-ingredient recipe into a beautiful maple cream. If you’re vegan, this is an excellent honey alternative. CAUTION: Boiling syrup is extremely hot! Beginner How to make kefir Kefir is like yogurt on steroids when it comes to probiotic count. It is also made without heating the milk which is a big plus when using raw milk. Beginner Apple Cinnamon French Toast Is it dessert? Is it breakfast? Does it matter? All I know is this apple cinnamon French toast is delicious! Rich, indulgent, cinnamon-y, syrup-y, quick, and so easy to make — this French toast is the most perfect treat any time of day! Beginner Caramel Apple Crisp Overnight French Toast Classic overnight french toast meets baked apple pie and soft, crumbly oatmeal cookie. These are the flavors of this caramel apple crisp overnight french toast bake. Beginner Breakfast Pork Cutlets How long has it been since a new breakfast meat was introduced to the public? If you like breakfast sausage, or chicken fried steak, or pork chops with your eggs, then you're going to love these, since they were inspired by all three. Beginner French Toast This fabulous French toast recipe works with many types of bread — white, whole wheat, brioche, cinnamon-raisin, Italian, or French! Delicious served hot with butter and maple syrup. Beginner Two Ingredient Yogurt And Bagel Quick and easy on the go breakfast 1 2 3 1 ... 1 2 3 ... 3

If you’ve ever wondered how to make fruit leather, our step-by-step guide is just what you need! We keep this fruit leather recipe simple, with no artificial ingredients. Kids and adults will love it! < Back Fruit Leather Prep Time: 20 Minutes Cook Time: 9 Hours Serves: 10 Level: Beginner Ingredients Fresh fruit (apricots, peaches, plums, berries, apples, pears, or grapes) Water Lemon juice Sugar, optional Spices such as cinnamon and nutmeg, optional Preparation When you have your own fruit trees (or access to someone else's), sometimes you can feel a bit buried in fruit. You're overwhelmed by whatever happens to be dropping off the trees at that time. Summer becomes a mad dash of canning, jamming and freezing, trying to preserve the bounty to enjoy throughout the year. One thing you can do with the excess fruit of the season is to make fruit leather, sort of the beef jerky of fruit. I used to love this stuff as a kid! It made for a great snack, gave us instant energy, and was easy to pack. Guidelines for Fruit Leather What follows is a general guideline to making fruit leather, no set recipe. So much of it depends on the specific fruit you are working with. Do you have a preferred way of making fruit leather? I'm curious to know. I imagine not all fruits are best processed the same way. Some might work well mixed in with other things, like cherries with ground almonds, for example. Some people prefer to process just the raw fruit; I like cooking the fruit first to up the intensity of the flavor, and kill any bacteria that might be lurking around on the fruit. When apple butter season starts, I may make a fruit leather batch with extra ground cloves, cinnamon and cider vinegar. The leftover fruit mush from making a clear jelly would be great for making fruit leather. Alternatives to the Oven If you have a food dehydrator, this would be a great use of it. A friend of mine suggested putting the tray in the Weber grill, and leaving it covered in the sun all day. Sounds like a good trick, but I haven't tried it yet. My friend remembers the traditional way of making fruit leather was just to tent the tray with some cheesecloth and leave it outside in the sun on a hot day. Fruits and Other Add-ins Nearly any fruit can be made into fruit leather. You just need to be able to make it into a smooth purée to get the best results. Here are some suggestions to get you started: Berries - like strawberries, blueberries, raspberries, blackberries Stone fruits - e.g. apricots, plum, peaches Tropical fruits - like mangos and papaya Other fruits - like apples, pears, , kiwi, grapes Sweetening Fruit Leather The nice thing about fruit leather is that you don't need to add sugar or lemon to preserve the fruit. The process of removing the moisture is what preserves the fruit. You can add sugar to balance out the flavor if needed, but you can use other sweeteners (honey, agave, maple syrup, and the like) instead. We suggest adding lemon not only to brighten the flavor, but the citric acid helps preserve the color of some fruits. How Long Does Fruit Leather Last? You can easily store fruit leather, rolled up and placed in a large lidded jar or zip-top bag at room temperature for up to 1 month. For longer storage (up to 6 months), refrigerate your fruit leather. For even longer storage (up to 1 year), you can freeze your homemade treats. Alternatives to Plastic Wrap If you don't want to use plastic wrap, you can line your baking tray with parchment or a silicone mat. The quality of the plastic wrap itself has a lot to do with safely cooking with it. Be sure not to use wax paper, since wax melts when heated. Fruit Leather in a Dehydrator Got a dehydrator? Lucky you! Follow the recipe up to Step 4. Then pour out onto the fruit leather tray of your dehydrator (if your machine came with one). You can also cut out parchment paper to size, and line the trays of your dehydrator. Set your dehydrator to 140°F (60°C) and let it do its magic for at least 6 or up to 12 hours. The actual time will depend on the type of fruit you're using and the thickness of your leather. But we've found that 8 to 10 hours is the sweet range for making fruit leather in our dehydrator. Check your fruit occasionally. The fruit leather is done when it's dried and not sticky to the touch. Method 1. Clean and prep the fruit: Rinse the fruit. If you're working with stone fruit, take out the pits. Chop the fruit.If you're working with apples or pears, peel and core them, then chop. If working with grapes, de-stem them.Taste the fruit before proceeding. Note how sweet the fruit is. If very sweet (ripe Concord grapes, for example) you won't need to add any sugar. If it's still a little tart, you may need to add some sugar in the next step. 2. Boil the fruit with water, then mash: Place the fruit in a large saucepan. Add 1/2 cup of water for every 4 cups of chopped fruit.Bring to a simmer, cover, and let cook on a low heat for 10 to 15 minutes, or until the fruit is cooked through. Uncover and stir.Use a potato masher to mash up the fruit in the pan. 3. Season with sugar and spices, if desired: Taste the fruit and determine how much sugar, lemon juice, or spices to add.If needed, add the sugar in small amounts (1 tablespoon at a time), to your desired level of sweetness.Add lemon juice 1 teaspoon at a time to help brighten the flavor of the fruit. Add a pinch or two of cinnamon, nutmeg, or other spices to augment the flavor, if you'd like.Continue to simmer and stir until any added sugar is completely dissolved and the fruit purée has thickened, another 5 or 10 (or more) minutes. 4. Purée the cooked fruit: Put the mashed fruit through a food mill or chinois. Alternatively, purée the fruit thoroughly in a blender or food processor. The purée should be very smooth.Taste again and adjust the sugar/lemon/spices, if necessary. 5. Pour the purée onto a lined baking sheet: Line a rimmed baking sheet with a sturdy, heat-proof plastic wrap (the kind that is microwave safe). Pour out the purée onto the lined baking sheet to about an 1/8 to 1/4 inch thickness. 6. Slowly dry out in the oven: Heat the oven to 140°F. Place the baking sheet in the oven. Try to keep any plastic wrap from touching the sides of the oven or the oven racks. Also, try to make sure the plastic wrap hasn't folded back over on top of the purée. If this happens, the purée won't dry out. If you have a convection setting, use it. It will speed up the drying process. Let dry in the oven for as long as it takes for the purée to form fruit leather. We usually keep it in the oven overnight, about 8 to 12 hours. The fruit leather is ready when it is no longer sticky to the touch. 7.Roll up in its plastic wrap to store: When the fruit leather is ready, you can easily peel it up from the plastic wrap. To store it, roll it in its plastic wrap , put it in an airtight container , and store in the refrigerator or freezer. Previous Next

This pumpkin pancake recipe makes tender, moist, and perfectly spiced flapjacks! Serve with maple syrup for a cozy fall breakfast. < Back Fluffy Pumpkin Pancakes Prep Time: 15 Minutes Cook Time: 10 Minutes Serves: 8 Medium Pancakes Level: Beginner About the Recipe Ingredients 2 cups buttermilk (or 2 tablespoons vinegar + enough whole milk, 2% milk, or unsweetened almond milk to equal 2 cups) 1 cup pumpkin puree 2 each eggs 3 tablespoons unsalted butter (melted and cooled slightly + more for cooking, if desired (can sub vegan butter or coconut oil)) 2 teaspoons pure vanilla extract 2 1/2 cups all-purpose flour 1/3 cup granulated sugar 1 tablespoon baking powder ½ teaspoon baking soda 2 teaspoons pumpkin pie spice blend * 1/2 teaspoon fine-grain sea salt or table salt Butter and maple syrup for serving Preparation Here’s a cozy breakfast idea to make at least once every fall: this cozy pumpkin pancakes recipe ! It’s hard to put into words just how good these are, but we’ll try. Adding pumpkin puree gives the pancakes a fluffy, hearty texture and satisfying mouthfeel. They’re seasoned with a hefty dose of warm pumpkin spices. Drizzled with pure maple syrup, each bite is lusciously sweet and spiced. Our son took one bite of these and immediately wanted the entire stack! They’ve become an autumn tradition (that, and pumpkin French toast). Ingredients in pumpkin pancakes This pumpkin pancakes recipe makes flapjacks with just the right fluffy, tender crumb and spiced interior. Pumpkin puree makes that fluffy texture, pumpkin pie spices pumpkin pie spice brings warmth to the flavor, and brown sugar adds a rich depth of sweetness. Otherwise, the ingredients are similar to a classic pancake recipe. Here’s what you’ll need: All purpose flour Brown sugar Baking powder Cinnamon and pumpkin pie spice Salt Eggs Pumpkin puree Milk Neutral oil like grapeseed or organic vegetable or canola oil Pumpkin pie spice substitute Pumpkin pie spice is a nice shortcut for the warming spices in pumpkin pie. You’ll notice this recipe also uses cinnamon, which ups the cozy factor even more (yes, use both!). If you don’t have pie spice, substitute ½ teaspoon ground ginger, ¼ teaspoon cinnamon, and ¼ teaspoon cloves or nutmeg. Tips for cooking pumpkin pancakes Cooking pumpkin pancakes is similar to the traditional method. The batter is slightly thicker than a standard pancake, so it will take slightly longer to cook. Make sure the heat is not too high, or the pancake might not cook through before it’s browned. Here’s what to note when cooking: Use a large griddle: non-stick is helpful. Some griddles are uneven with their heating, so find a quality pan. A non-stick surface is helpful. Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat. When you flip, the pancake may ooze at the edges. The batter may ooze out a bit at the sides, which is expected. Just keep cooking until it’s cooked through, adjusting the heat as necessary so it doesn’t brown too fast on the outside before it’s cooked on the inside. Pumpkin pancake toppings This pumpkin pancakes recipe is perfect with butter and pure maple syrup, in our opinion! But want to get even fancier? Here are a few fun ideas for pumpkin pancake toppings: Powdered sugar Chopped pecans or walnuts Chopped candied pecans or candied walnuts Whipped cream Brown sugar syrup or vanilla syrup And that’s it! Let us know if you try these pumpkin pancakes and what you plan to use for toppings. Previous Next

The smell of this syrup is divine! And, if you have an English garden that you can borrow for the afternoon – enjoy! < Back Orange Blossom Syrup Prep Time: 1 min Cook Time: Serves: Level: Beginner About the Recipe Ingredients 1 ½ cups corn syrup 1/3 cup brown sugar 2 Tablespoon water Boil 2 minutes, then add: ¾ Tablespoon almond extract ¾ Tablespoon orange extract Preparation The smell of this syrup is divine! And, if you have an English garden that you can borrow for the afternoon – enjoy!