Bumbleberry Cobbler THM-E

Have you ever heard of a Bumbleberry? While there is not an actual fruit call Bumbleberry; this name is given to a mixture of fruit baked in a cobbler or pie. This mixed fruit cobbler features apples, rhubarb , blueberries, and strawberries. A biscuit style crust tops the fruit. This delicious cobbler serves 1 person for a main dish or 2 as a dessert.

Continue reading
Advertisements

Peach Slush to freeze THM-E

Have you ever wanted a way to preserve the fresh taste of peaches all year long? You can! Peaches freeze very well and they taste just as good as when you have them tree-ripened in the summer. My family loves frozen peaches slush in their packed lunches. Freestone peaches like Red Haven, John Boy, and Contender are the best peaches to use for freezing. Peaches are available from late May into early October depending on your location.

Continue reading

Cinnamon Raisin No-knead Sourdough Bread THM-E

Crusty Artisan Style Sourdough Bread with a hint of cinnamon and raisins is delightful toasted with just a bit of butter. This loaf was fermented for 5 hours at room temperature and than cold fermented for 2 days until I had time to bake it. Sourdough is very versatile and after fermenting at room temperature can be placed in the fridge for up to 3 days before baking. This loaf gave a very fragrant smell as it was baking.

Continue reading

Sourdough Perogies THM-XO

One of the many traditional German side dishes popular in Lancaster County is homemade egg noodles. I learned the art of noodle making from my Old Order Mennonite grandmother and aunts as they made dishpans of noodles for their large families. The Atlas Noodle Maker I have was a gift from my late mother-in-law. These Perogies are made with sourdough pasta that has been fermented for more than 24 hours. With this recipe you can also make noodles and even Ravioli. Perogies and ravioli are a bit time consuming but we do enjoy them for special occasions.

Continue reading

Banana Muffins THM-E

Early busy mornings call for a quick breakfast and these muffins fill that spot. Spread with just a bit of butter they are delicious with a cup of coffee. These muffins also freeze well if you can get them in the freezer before they are eaten all. I love the new THM Extracts and they are so good in these muffins. The chocolate chips sprinkled on top add something extra and the children love it.

Continue reading

No-knead Jalapeno Cheddar Sourdough Bread THM-E

After the busyness of the past few weeks, I got to spend all day in my kitchen doing something I love, Sourdough!! By now most of you all should know that I love to create recipes using sourdough starter. There is something so rewarding about taking flour, water, and salt and creating a warm crusty loaf of bread. Best of all, most of my family enjoys eating the recipes I create. Tonight this bread was served with Southwestern Chicken and Bean Soup for the men and I also made Beefy Cabbage Soup for myself.

Continue reading

Sweet Potato Skins THM-E

This post was created in partnership with Ninja and I received a complimentary product but all opinions in this post are my own.

Some days I forget that healthy carbs are so important in our diet, too. Today, I was in my basement and saw three bushels of sweet potatoes that we harvested from our garden last fall. My husband had wrapped each sweet potato individually in newspaper and packed them in crates. They are still as nice as when we first harvested them. I decided to try something different with them. Roasted Potato Skins were a former treat for our family and sweet potatoes worked wonderful for a healthy option. They were a hit with our family and I hope you will enjoy them, too. The Air-Fry Crisping with the Ninja® Foodi™ Pressure Cooker created a caramelizing crispness to these sweet potatoes.

Continue reading

Sourdough Bagels THM-E

Have you ever walked past in bagel shop in the city and wondered if you will find a healthy on-plan one? These sourdough bagels have a chewy crust and a dense interior just like those from a specialty shop. The dough for these bagels can be mixed and allowed to ferment in the fridge overnight. They are then cooked and baked the following day. You can top them with any topping of your choice or even leave them plain. I mixed a Homemade Everything Bagel Topping for those pictured below. A favorite of mine is toast a split bagel and top with just a tiny bit of cultured butter.

Continue reading