Many years ago, before food allergies were an issue in our home, I used to make an amazing eggnog bread that was vegan. I decided to revisit it and make the recipe so Alistaire could enjoy it. This time around it has eggs and real eggnog, along with hemp seeds instead of pecans, but taste wise,… Continue reading Gluten Free Eggnog Bread
Month: November 2020
Stovetop Oatmeal
Many mornings I make stovetop oatmeal for Kirk, and if in the mood, I make it for me as well. It’s quick, nourishing and good for the body and soul. It’s an adaptable recipe, and should you not have fresh fruit or berries, add in dried fruit as you cook it. Fall is here and… Continue reading Stovetop Oatmeal
Handcrafted Cheese Dip/Sauce
I came across this recipe in the last issue of Self Reliance magazine, labeled as "Homemade Cheese-Whiz", and worked with it a bit. I'd say what it reminds me of is clean Velveeta dip, minus all the nasty chemical slurry you would be eating. I used co-jack cheese I had on hand, instead of cheddar… Continue reading Handcrafted Cheese Dip/Sauce
Cranberry Scones
Just perfectly sweet, these scones pop with color. Fresh cranberries are used in the recipe, don't swap for dried, you need fresh for the texture and taste. Cranberry Scones Ingredients: 2 cups all-purpose flour (240 grams) ¼ cup packed brown sugar 1 Tbsp baking powder ¼ tsp nutmeg ¼ tsp fine sea salt ¼ cup… Continue reading Cranberry Scones
Cranberry Bliss Bars
There is nothing redeeming about this recipe. It is a slab of comfort food, for getting through trying times. However, unlike its counterpart at Starbucks, you won't pay a small fortune for a tiny piece. Nope. You get an entire 9x13" pan to indulge in. Well, they do freeze well also, so you can make… Continue reading Cranberry Bliss Bars