We love baking Hot Cross Buns every year at Easter time. It is one of those holiday traditions that we simply enjoy. This hot cross bun recipe yields a deliciously sweet bun, but not too sweet and is mildly spiced with cinnamon, nutmeg and cloves. The offset of orange peel (or orange zest) pairs wonderfully…
Chunky Bunny Project Perfect for Springtime
We enjoy creating an assortment of crafting projects from a variety of materials. These chunky bunnies are made from old wood posts that once had a place in a farm fence. Now unused, we cut them in various lengths and turned them into the cutest chunky bunnies that can be displayed for Easter as well…
Cheesy Broccoli Soup
We always love a good hearty pot of soup and this cheesy broccoli soup hits the spot! It is packed full of an assortment of veggies and healthy grains (actually a seed) called quinoa which helps thicken the soup slightly, as well as providing a plant based protein. This is a thicker soup (but not…
No-Fail Pie Crust
I have made a lot of different pie crusts throughout the years and this pie crust turns out amazingly well no matter whether I use a gluten free flour blend, all purpose flour, or whole grain flour. I have even turned it into a sourdough crust with great results!! This no fail pie crust is…
Soft Molasses Cookies
These soft molasses cookies were one of my favorite cookies growing up as a kid. My mom clipped this recipe from the local newspaper 35 years ago and it has been a family favorite ever since! It tastes like a gingersnap cookie but very soft and moist and almost cake-like. If you love gingersnap cookies…
Easy Sourdough Bread
This sourdough bread is simple to make and is a great way to use that extra sourdough starter! I love adding sourdough starter to a variety of recipes because I love the flavor it adds. This bread also uses items that every well stocked pantry will have. This wonderfully easy sourdough bread only requires a…
Homemade Old Fashioned Hard Dumplings
These homemade old fashioned hard dumplings are a dense, noodle-like dumpling that was made in the 1700’s. Soldiers in the 1700’s were given simple rations like one pound of bread a day and one pound of meat a day and sometimes the bread was substituted for flour in which these hard dumplings would be made….
