Cucumbers have always been a top priority when deciding what to plant in my garden. Our family loves to eat them raw and I love to pickle them. A favorite recipe to can for years was Seven Day Sweet Pickles. This recipe can be found in old cookbooks from our grandmother’s time. The original recipe took quite a lot of sugar but you can have the same crunchy sweet pickle using Stevia.
Cool nights and blooming goldenrod tell us that fall is rapidly approaching. The pumpkin vines are hanging full and ready for harvest. I love pumpkin cake and this one is a winner with Bake Believe Dark Chocolate Chips. This cake didn’t last long at our house and I a sure it won’t at your either. You may wonder why I have chosen to add peanut flour to this cake! I find that peanut flour helps the texture of low-carb cakes making the more like the sugar/flour laden ones.
Have you wanted to learn the art of canning? You can! Here is a step-by-step tutorial on canning diced tomatoes. This is an easy item to start with and you can just do a few pints at a time as you learn the process. The best thing of all –you will have a superior product compared to what you can purchase in the store because you control what you put into the jars. I love to can diced tomatoes in the summertime to add to Taco Soup and Beefy Cabbage Soup in the cold winter months.
What is better with a hot cup of tea/coffee than a scone! And who is going to argue with a Triple Chocolate Scone!! These fudgy scones combine 3 types of chocolate to please your taste buds. Pair this with your morning coffee and you will have a delightful treat.
Pickling cucumbers always find an honored place in my garden. These cucumbers are different than the cukes you buy in the stores. Pickling cucumbers are especially bred for pickling–just like their name says. They are short and blocky, medium yellow/green in color, and have black spines. They make the BEST pickles. I love to can all different kinds of pickles and my family loves them.
Fresh juicy peaches have come to our produce markets in the north-east corner of Pennsylvania where we now live. One of my favorite ways to serve fresh peaches is in a pie. My family loves it and if I am not careful, it is gone before I get to taste it. I used John-Boy Peaches and they have a very good flavor. Some of my favorite peaches are Red Haven, Contender, and for fresh eating Saturn Peach. Saturn peaches have white flesh and are donut shaped.
Are you ever in a hurry for breakfast? This Quiche is my favorite Fuel Pull breakfast when I need a quick option. You can use any kind of low carb vegetables in it. One of the great things about summer is that you can go out to you garden and pick veggies to use. You can’t get it any fresher than that. I have a small 6 inch pie plate that works perfect for this quiche. This quiche can be made dairy free by omitting the cottage cheese.
Have your every wished for a healthy Trail Mix to take along when you travel or are hiking? Something that is not loaded with sugar? The new Bake Believe Chocolate Chips in three flavors, Dark, White, and Semi-sweet add just the right sweetness with the saltiness of nuts and a bit of fruit to make this mix a winner.
Canning and preserving foods has become a lost art to many people in our generation. I still enjoy gardening and processing most of our food. Our family loves tomato soup and grilled cheese sandwiches. If I don’t preserve enough of soup to last a year–they let me know very quickly.
Homemade ice cream is always a favorite and what flavor is better than Black Raspberry? This ice cream flavor bring back memories of a small dairy in my childhood years that made ice cream on the farm. Their Black Raspberry was the best. With this recipe I have tried to duplicate what I remember of my childhood favorite. I found this Cuisinart Ice Cream Freezer at a thrift store and I love it. It is very easy to use and very child friendly.
