Pumpkin pie and I have made a bit of a journey together. Up until a decade or so ago, I used canned pumpkin and its…
Author: sixtyacrebaker
Blueberry Grapefruit Jam
I have a freezer full of summer fruits; gathered in their peak and frozen to preserve freshness. It is my own secret garden. This jam…
Every Day Crumb Cake
Iprefer a piece coffee cake to birthday cake because it has to rely on itself to be good. It doesn’t have some kind of amazing…
Reflection
Living on a farm is very different today than the days of the dust bowl and laura ingalls. If our crops don’t grow, we make…
Kohlrabi Crunch Salad
We have a lot of kohlrabi in our garden this spring. I am trying to remember to replant each time I pull one from its…
Bourbon Pecan Hand Pies
The season is starting. The season where you would rather be standing at the first turn cheering your horse, than sitting inside, fork in hand.…
Pici Pasta
Pici pasta is a favorite of mine. When I see it on a menu, I order it. Pici is in a class of its own.…
Hot Cross Scones {with rum soaked dates and toasted pecans}
Come Easter, I yearn for all the delicious delights from both my childhood, and my travels. Whilst (see how I did that?) living in London,…
Lemon Curd
I have been waxing lyrical about lemon curd for days. Finally, the desire had become so overwhelming, I took matters into my own hand. It…
Cupid’s Wings
I find egg whites whipped, billowy and cloud-like, to be utterly satisfying. They are a testament to the notion that desserts don’t have to be…