One of my most popular programs is one titled "Autumn Harvest Breads," which I have presented as a Zoom presentation and as a live demo. The recipes I make for the porgram vary depending upon what's in the pantry or the grocery store, as welll as the kitchen available at the venue for the program. So rather than print out too many handouts, I've collected links to the recipes here for people to enjoy. Just click on the title to be taken to the recipe page. Ham and Cheese Brai

If you like strawberry shortcake in the spring, try this yummy fall variation. Whole Grain Nutty Shortcake with Tart Apple Topping Ingredients 2 ¼ cups all-purpose flour ½ c. whole grain wheat flour ¼ cup old-fashioned oatmeal ½ cup light brown sugar, firmly packed 2 teaspoon baking powder 1 teaspoon salt ¼ teaspoon ground nutmeg ½ cup butter, cut into small pieces ½ cup coarsely chopped pecans 1 egg 3/4 cup milk Apple Topping ½ cup brown sugar 2 tablespoon cornstarch 1

Reservations are now open for our annual pizza and wine fundraiser! For several years I have been partnering with my good friend Sam Allen to host a pizza and wine fundraiser. Sam is the wrestling coach in our school, and was lamenting on how hard it is to come up with original fundraising ideas, especially something that didn’t require our students to sell a certain number of tickets or products to family and neighbors. (Parents who are reading this are nodding and sighing i

Ingredients 1 pkg. active dry yeast 1¼ cups warm water (100° to 110° F.) ½ cup whole wheat flour 2 Tbs. brown sugar 1 tsp. salt 2 Tbs. vegetable oil 1 Tbs. Chinese five spice 1 egg 3 ½ to 4 cups all-purpose flour 1 cup chopped dates ½ cup chopped pecans In a medium size bowl, combine yeast with warm water and stir until completely dissolved. Add whole wheat flour, brown sugar, salt, oil, spices, and egg; stir until thoroughly blended. Add 3 cups of flour, one cup at a tim

One of my favorite bacon recipes is for Austrian povitica ("poh-VEE-teetz-ah" or "poh-vuh--TEETZ-ah" depending upon which Slovenian you ask). My recipe for povitica has been in my family for four generations. My great-grandmother, Frances Zunic Sardick, brought it to this country from Austria. You most often see the Croatian or Slovenian versions of this bread (usually called potica) which use ground walnuts, cream, honey, and a much sweeter dough rolled into very thin laye