Baked Goods

Carrot Cake

There’s nothing better than cake but more cake.

Harry S Truman

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When doing research on the history of Carrot Cake we found out that many food historians believe that carrot Cake originate from such a thing as carrot pudding that was eaten by Europeans in the Middle Ages, when sugar and sweeteners were expensive, and many people used carrots as a substitute for sugar. Variations of carrot pudding evolved to include baking a crust like pumpkin pie steamed with a sauce or molded in pans as pudding with icing added on top.

Another 19th Century recipe comes from the housekeeping school of Kaiseraugust Aargau, Switzerland. According to the culinary heritage of Switzerland it is one of the most popular cakes in Switzerland, especially for birthdays of children.

The popularity of Carrot Cake was revived in the United Kingdom because of rationing during World War Two.

Carrot Cake is a cake that contains carrots mixed into the batter. Most modern carrot cakes recipe have a white cream cheese frosting. Sometimes nuts such as walnuts or pecans are added into the cake batter, as well as spices such as cinnamon, ginger, and ground mixes spice. Fruit including pineapple, raisins, and shredded coconut can also be used as a natural sweetness.

Pictured above is the original recipe card that was given to The Blade from his grandma Philipina. As you can see that recipe card has gotten great use over the years. We usually pull this carrot cake recipe out quite a few times in a year.

You will find that this cake is going to be one of your favorites after making it just one time. This carrot cake recipe is the perfect cake for any occasion or even non occasion. It’s what we call a very down home, comfort food type of desert.


2 cup sugar

2 cups flour

2 teaspoons cinnamon

2 teaspoons baking soda

1 teaspoon salt

3 eggs

1 1/2 cup oil

2 teaspoons vanilla

2 cups shredded coconut

2 cups shredded carrots

1 cup chopped pecans

1 cup of crushed pineapple

Oven temperature 350

Baking time one hour

When we bake cakes, we love the presentation of a round layered cake. We have baked this carrot cake recipe in many different size pans from 9-inch round layer pans that is pictured above, 9 by 13 pan, cupcake pans, mini cupcake pan, small bunt cake pan, you get the idea. Pictured are our 9-inch round cake pans that have been in our family since I can remember my mom baking cakes. The bottom of the pans is removable to ensure ease of removing the baked cake rounds.


Measuring cup for dry ingredients

Measuring cup for wet ingredients

Measuring Spoons

Wire Whisk

Box Grater

Mixing Bowl

Cooling rack

Rubber Spatula


Preheat your oven to 350 degrees

We recommend gathering all your ingredients that you will need to execute a recipe.  Measure each ingredient and set them aside until the recipe calls for that ingredient. By doing this it will help keep you organized, and clean-up will be very easy.

When a recipe calls for eggs always break the eggs into an empty bowl to ensure there is no shell left behind with the broken egg that you will be putting into the recipe. Nothing worse that biting into eggshell.

A box grader makes short work of the task of grating the carrots for this cake. You could buy graded carrots in the grocery store instead of grating yourself. We tried that one time, and we did not care for the results of the cake. It seemed as if the carrots did not bake until tender, whereas when you grade the carrots yourself, you get a finer and fresher grade.

In a mixing bowl combine flour, cinnamon, baking soda, salt, shredded coconut, shredded carrots, and pecans. Mix the dry ingredients together with a whisk a fork.

In another bowl add your eggs and whisk them until broken and mixed. Add the sugar, oil, vanilla, crushed pineapple, and stir those ingredients together. When the wet ingredients are well mixed, add the wet ingredients to the dry ingredients and stir until the dry and wet ingredients are well incorporated.

When making a layer cake or cupcakes or any other baked cake that needs to be divided among baking vessels it is a good idea to measure or weigh out the batter for each portion. In the photo above you can see that we are using a one cup measuring cup to fill the cake pans with the carrot cake batter. This will ensure the layers will be equal sizes and balance the layers when they are stacked.

Bake the cakes in in an oven preheated to 350 degrees Fahrenheit for one hour or until a toothpick inserted into the center of one of the rounds comes out clean. We do not grease and flour the pans for this cake due to the fact that the cake is super moist and have never had one stick the bottom or the edge of the cake pan. But if you want to be extra cautious you sure could spray the pans with food release.

Orange Cream Cheese Cake Frosting

Who doesn’t like cream cheese everything? Cream cheese frosting is the only frosting we have ever made to adorn the top, sides and the middle of this carrot cake. The orange zest that is added to the frosting gives it another flavor profile that is irresistible.


2 sticks of unsalted butter, room temperature

2 8-ounce packs of cream cheese, room temperature

2 cups of confectioners sugar sifted

2 teaspoons of grated orange zest

1 pinch of salt

We double the cream cheese frosting recipe to ensure we have plenty to cover the whole cake and a nice thick layer a frosting in between the layers of cake.



Hand Mixer or Stand Mixer

Rubber Spatula

Offset Spatula

 Parchment Paper

Cake Plate


Place the butter in a mixing bowl and beat at high speed until fluffy.

Add the cream cheese to the butter and mix until fluffy.

Add the confectioners sugar and orange zest and salt and mix two to three more minutes.

Parchment Paper is a wonderful tool to use when applying frosting to a layer cake. The photo above shows how we lined the cake plate with sheets of parchment paper before applying that ice the frosting to ensure frosting would stay on the cake and not get smeared onto the cake plate. Using the parchment paper in this way will help for a perfect presentation!

The Offset Spatula offset spatula that is being used in the photos above is an awesome tool to use to put frosting on a cake. If you prefer you could use a pastry bag with a decorative tip. That would be a great way to apply the frosting to make the cakes look a bit fancier.

We highly encourage you to give this cake a try. Especially if you’re having company and don’t have time for a big fussy dessert. This carrot cake will fool everybody into thinking this it was a time intensive labor of love. This carrot cake recipe is also excellent to prepare for a potluck or making cupcakes for a bake sale. We usually make this carrot cake at Easter time and at Thanksgiving time to bring to our family potluck, it’s always a huge hit. After you bake this cake let us know what you thought about it. Or if you have any questions or concerns let us know we’ll get back to you as soon as we see your message.



Basic Tomato Sauce

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Although tomatoes are not in season at this point in early spring. We feel that we need to publish this recipe because it will come in handy for an array of different recipes in our upcoming posts. We call this a basic tomato sauce due to the few ingredients that it takes to prepare. In this recipe for basic tomato sauce, we used Roma tomatoes. Also known as paste tomatoes, or plum tomatoes are oval-shaped and smaller than beefsteaks. They also have a lower water content compared to other types, with an almost chewy flesh—making them our first choice for sauce-making. These are the tomatoes you’ll see everywhere in Italy, the most famous type being the San Marzano. All other kinds of tomatoes will work great too! The simplicity of this recipe does a great job of highlighting the fresh taste of the tomatoes. On the day that we last made this recipe we went to the local Amish market and found a great price on an end of the season 20-pound box of Roma tomatoes.

Next thing ya know we are freezing tomato sauce for the upcoming fall and winter meals. This recipe highlights the excellent taste of the Roma tomatoes or any other tomato you may find at its peak ripeness. We truly don’t have a lot to say about this recipe except how versatile it is. We make this basic tomato sauce recipe about two times a year all depending on how fast we use up the last batch. You may also use a good quality whole canned tomato. On a couple different occasions, we have used Certified San Marzano Tomatoes brand. We highly recommend this brand, and the sauce turned out just as good as using fresh tomatoes. You will find that when you make this tomato sauce you can use it as-is, in its simplicity over fresh pasta and torn fresh basil as a light meal. Or you can add different seasonings to adapt it to any recipe that calls for a red sauce like meat sauce for pasta, pizza, hotdish, even tomato soup! I (Blondie) have been known to eat the sauce directly out of the pot! The uses for this tomato sauce are endless, and it all starts with this basic recipe.


10 lbs. of Tomatoes

4 nice size Onions

4 sticks of Unsalted Butter

Salt to taste


Remember to inspect your tomatoes and remove any blemishes, soft spots, or rotten spots before washing them free from dirt.

Using the correct knife for the slicing, dicing, or peeling jobs sure does make a difference when it comes to executing a culinary job. One of our most used knifes in our knife block is our WUSTHOF Classic “5 tomato knife. This knife has a nice, serrated edge to ensure the knife blade does not slip off the skin of the tomato when cutting. Another feature of this knife is that it has a fork-shaped tip for coring not only tomatoes but strawberries or any other soft fruit or vegetable.

The box of tomatoes pictured below are Roma tomatoes that we purchased at the Amish market.

A nice size stock pot will work very well for blanching the tomatoes in well salted boiling water for a few minutes until you are able to see the skins of the tomatoes are starting to split and shrivel. At that point you must remove the tomatoes and immerse the split tomatoes in a large bowl of iced water. By doing this it will stop the cooking process of the tomato and make the tomato easier to handle in your hands, so you are able to peel the outer skin of the tomato to expose the flesh.

A great tool to use for the task of transferring the tomatoes from the hot, boiling water to the ice bath is a Spider Strainer Skimmer. You could also use a pair of tongs, but spider strainer enables you to retrieve more than one at a time.

If you choose to use canned tomatoes to make this basic tomato sauce, we recommend using Certified San Marzano Tomatoes brand, the sauce turned out just as good as using fresh tomatoes.

We used two white onions and two yellow onions for this recipe. Why, you ask? We like the different taste profile the two onions give in this very basic recipe. White onions possess a higher sugar content making them a sweeter and milder tasting onion as compared to the yellow onion which has a stronger more pungent onion taste. Using the two together in this sauce, we gain the best flavor profiles from the two types of onions.

At this point in the preparation of the basic tomato sauce the tomatoes should be skinned and ready to be chopped into smaller pieces. In a large stock pot place the four sticks of unsalted butter and the chopped onions over a medium heat to sweat the onions. Stir the onions occasionally to ensure no caramelization of the onions on the bottom of your stock pot. After a few minutes of the onions being sweated you may go ahead and add the chopped tomatoes. Keep your heat at a low to medium setting and let the onions, butter and tomatoes cook down for a very slow but steady simmer for forty-five minutes.

After about forty-five minutes the onions and tomatoes should be at a nice soft consistency. At this time, it would be great if you have a hand blender to emulsify the tomatoes, onions and butter to your desired consistently in the same pot as what you cook them in. We usually blend the mixture until smooth with no chunks of tomato or onion. If you do not have a hand mixe,r carefully transfer the cooked mixture to a blender and blend to desired consistency.

We have found it freezes well, that is why we make a rather large batch at a time so we can freeze and use later. And the Blade does not know how to cook small batches of anything!!

Well, there you have it! We hope you enjoy making this basic tomato sauce. This sauce will be used in upcoming recipes on our blog. Please let us know the many ways you intend to use it. We would love to see pictures of your creations.



Caesar Salad

No phone, a movie, a glass of wine, and some salad;

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Did you know that July 4th is National Caesar Salad Day because it is the birthday of Caesar of the Caesar salad!

The very first time I ever had a Caesar salad was way back in the late 1980s. My boyfriend, the Blade, was employed as the chef of a swanky little restaurant in the downtown area of where we lived. Dinners could dine at the bar that was directly in front of the open kitchen that housed a ten-burner gas stove, a salamander, an Alto-Shaam oven, and a small wall of antique refrigerators. The Blade and his sous chef cooked to order a European inspired menu five nights a week. This little restaurant only seated 40 people at a time, that they liked to turn at least twice in a night. The space was very intimate and fun. Occasionally, I would sit at the front bar and have dinner while waiting for the Blade to get off work. This is the place where I was introduced to a world of exceptional tasting food, wine, and drinks, and got to meet and dine with a few very interesting people. The inspiration for the following recipe for the Caesar salad comes from the memories of having dinner at that little gem of a restaurant so many years ago. I loved watching the Blades sous chef create these salads to order from scratch. To say the least I got a great education by sitting and watching everything going on around me and being able to indulge in world class cuisine. Unless you’re pressed for time, there is no reason why anyone should buy pre-made salad dressing of any kind.

Unfortunately, the first version of this unique little restaurant no longer exists due to a major flood that engulfed the town and wiped out several neighborhoods and businesses. One thing that devastating flood did not take away was a lot of great memories of the first 11 years of our marriage. This business did come back after recovering from the flood but not in the original location. As I have been told, the second location was never the same as the first.

 Some more very unfortunate news to add is while writing this blog post, the owner of the business passed away. He will be missed by everyone who loved him.

RIP Kim.

A Caesar salad is a green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, egg yolk, anchovies, garlic, parmesan cheese, black pepper, and salt. Some recipes that we have come across call for Dijon mustard, too. We do not add the Dijon mustard to the Caesar salad dressing. It’s just a matter of taste of what you like add it, don’t add it. We have made the dressing both ways, and without the Dijon mustard is what we prefer.

The Caesar salad’s creation is generally attributed to, Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States 70 years ago. He used romaine lettuce because it was sturdy enough to be finger food.


1 tablespoon minced garlic

 5 anchovy fillets

2 egg yolks

1/4 cup lemon juice

1/4 cup water

1-1/4 cups extra virgin olive oil

3/4 cup of finely grated parmesan cheese plus extra for garnish

3/4 tsp salt

1/2 tsp ground pepper


Lettuce Preparation

Ensure your romaine lettuce is thoroughly clean and dry of any water from cleaning it.

Tear or cut into bite-sized pieces.

Dressing Preparation

Mash together the minced garlic, anchovies, salt, and pepper until the mixture resembles a smooth paste. A Garlic press would be a great kitchen tool to help make the mincing of the garlic an easier task.

Put the paste into a bowl.

Add the egg yolks, lemon juice, and the water and blend well

Gradually add in the olive oil, whisking as it is added to form a thick emulsion.

We love using this Dansk wooden salad bowl when we are assembling salads and salad dressings. Not only is it a beautiful bowl, but it is also easy to clean up after use. With these types of wooden bowls, the more use they get the more beautiful the wood becomes. The bowl in the photo above was a wedding gift that was given to us almost thirty years ago!

We buy parmesan cheese and grate by hand using a box grater.

Stir in the parmesan cheese.

Save some of the parmesan cheese for garnishing the salads after plated.

At this time, you want to taste the dressing and adjust the salt and pepper to your preference.

Transfer the freshly prepared salad dressing to a bowl or pitcher that you can use to drizzle onto the lettuce when needed.

Put the desired amount of lettuce and croutons in the same salad bowl that you prepared the dressing in. Add desired amount dressing and toss the lettuce around the bowl to ensure there is an even coating of dressing on the lettuce and croutons. Be careful not to add too much dressing. You can always add more if needed, but you cannot take it away if you add too much.

At this time either refrigerate the salad bowl with the salad in to keep the salad chilled until you are ready to serve it or plate the salads to serve to you and your family/guests. When you plate the salads, be sure to sprinkle a little more grated parmesan cheese on top along with an anchovy filet.


Tid Bits and Tricks

  • The definition of salad is a cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or other ingredients.
  • We keep our salad plates and a few salad forks in the freezer to ensure we always have very cold glass salad plates to serve our salads on.
  • Before you start grating the parmesan cheese ensure that you cut the hard edges from the block of cheese. A good use for those hard edges is to keep them and add them to pasta sauces and soup. These parmesan ends will add another depth of flavor to the sauce or soup you are making. Remember to remove the ends before serving.

Cooking Utensils

  • Cutting board
  • Sharp knife
  • Garlic press
  • Wire whisk
  • A bowl large enough to assemble the salad
  • Box grater
  • Pepper grinder

We hope you try making this traditional recipe for Caesar salad. Unless you’re pressed for time, there is no reason why anyone should buy premade salad dressing of any kind. Keep an eye out for upcoming blog posts where we will be showing you some of our favorite salad dressings.

Bikini weather is just around the corner!

Baked Goods

New York-Style Cheesecake

“Because you don’t live near a bakery doesn’t mean you have to go without cheesecake.”

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Hedy Lamarr

Dessert is always in season. I (Blondie) have a love for cheesecake! Especially New York-Style Cheesecake. As you follow our blog you will soon catch on to the fact that I have a big passion for cake, cheesecake, cookies, pie, pudding, and brownies. Yes, I have a big, sweet tooth. I also love to know the history behind the food with which I have become obsessed. When I worked as a manager of a couple different restaurants, I held what we called “pre-shift” for all of our servers and bartenders to attend every evening just before service time to go over the features we were offering our guests that evening. The chef (the Blade) and I would educate them on anything about those offerings that they may not be familiar with as far as preparation techniques, ingredients, wine pairings and history or origin of the offerings that we were featuring. In doing so it helped the servers talk to their guests about what they were trying to sell them and if the item had a great story that they could relay to their guests, even better!

You ask; “What is the difference between a New York-Style Cheesecake as opposed to a cheesecake that does not have the word New York in it?

New York style cheesecake is different from other cheesecakes mainly because of its heavy and very dense texture. Heavy cream or sour cream, cream cheese, and egg yolks cause these signature characteristics of this classic cheesecake along with some different baking techniques such as the high starting temperature of the oven that the cheesecake is placed in to get a golden-brown crust then the oven temperature is lowered which allows for an even bake. The classic New York style cheesecake traditionally is served with no fruit, chocolate, or caramel on the top or along the side. I love a fruit topping for this type of cheesecake especially blueberries due to the lemon in the cheesecake. Lemon and blueberries go hand in hand with their flavor profile.

By the 1900s New Yorkers were in love. Virtually every restaurant had its own version of the cheesecake on their menu. Arnold Rubin is best known for his signature sandwiches. He is also credited for creating the New York- Style Cheesecake. Arnold Rubin was born in Germany and came to America when he was young. (1883-1970) The story goes that Ruben was invited to a dinner party where the hostess served a cheese pie. Allegedly he’s so intrigued by this dish that he experimented with the recipe until he came up with the beloved New York-Style Cheesecake.

Now that you have the back story of this fabulous dessert it’s time to get one in the oven, so you are able to sit down in a few hours and enjoy a nice slice of New Your-Style Cheesecake and tell the story that you just learned about what you are serving to your family and or guests.

Ingredients for the Crust

1 1/2 cups Graham cracker crumbs

1/2 cup white sugar

1/4 cup butter, melted

Ingredients for the Cheesecake

Five 8-ounce packages of softened cream cheese

5 eggs

2 egg yolks

1 and 3/4 cup white sugar

2 tablespoons of all-purpose flour

1/4 cup heavy whipping cream

Zest from 1 lemon

This tool, a microplane will make short work of zesting any citrus fruit you need in any recipe. All professional kitchens have these in many different sizes.


Preheat oven to 400 degrees

Mix Graham cracker crumbs, 1/2 cup of white sugar, and the melted butter together.

Press mixture into bottom of a 9-inch springform pan. We have found a 9″ Springform pan is the best size to use when making the New-York Style Cheesecake. The

We like to ensure all of the ingredients of the cheesecake is at room temperature before mixing.

In a large bowl, combine cream cheese, eggs, and egg yolks, mix until smooth.

 Add the remaining 1 ¾ cap of white sugar, the flour, heavy cream and lemon zest.

Blend until smooth.

Remember to scrape the sides of the mixing bowl to ensure the batter is mixed well.

Poor cream cheese batter into prepared pan.

Place the unbaked cheesecake on a sheet pan lined with parchment paper and place in a preheated oven.

Bake at 400 degrees for 10 minutes.

Then turn oven temperature down to 200 degrees and continue baking for one hour or until the filling is set.

Cheesecakes can be a little tricky and a little intimidating when trying to determine when they are done. The rule of thumb for doneness of a cheesecake is to jiggle the pan. If the cheesecake looks nearly set and the center slightly jiggles it is done.

Remove from oven and use a sharp knife to run along the cheesecake and the inside of the pan to help release the cheesecake from the pan to prevent cracking the top of the cheesecake as it cools.


All of these utensils will help you execute the making of this cheesecake.

·      Measuring cup for dry ingredients

·      Measuring cup for wet ingredients

·      Measuring spoons

·      Micro plane

·      Parchment paper

·      Mixing bowls

·      Cooling rack

·      Knife

·    Sheet pan

·      9-inch Spring form pan

·     Rubber spatula

·      Stand mixer or hand mixer

·     Food processor

We love getting comments from people that have taken the time to read our blog! We would love to answer any questions you may have or even just toss around different recipes and techniques you may have for us to try. We love learning and meeting new people with the same food and drink passion that we have!

Enjoy the New York-Style Cheesecake!

Baked Goods

Orange Scones

We can’t wait two weeks for Susie and Dale to come back from their Florida trip with the oranges that I requested they pick up for us to get started with some good citrus recipes. I was lucky enough to find some nice navel oranges at the local grocery store.

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Citrus fruits are in full season right now. I feel that I must take advantage of the oranges while they are so tasty. Let’s face it, other times of the year it’s real hit or miss trying to find awesome tasting oranges or grapefruit in our local grocery stores. The list of the many recipes with oranges being a main flavor profile in them is endless. One of my personal favorites to make most any time of the year is Orange Scones. Kinda like eating sunshine!

Ingredients for Scones

  • 1/3 cup sugar
  • zest of two medium oranges
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, frozen
  • 3/4 cup sour cream
  • 1 teaspoon of orange extract


Adjust the oven rack to lower-middle position and preheat oven to 400 degrees.

Line a baking sheet with parchment paper.

In a medium bowl, combine sugar and orange zest; I used a micro plane to zest the orange. This kitchen tool makes short work of this important task. Mix the sugar and the zest with your fingertips until the sugar is moistened and fragrant.

Add in the flour, baking powder, baking soda and salt and mix until combined.

Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal.

In a small bowl, whisk the sour cream, orange extract, and egg until smooth.

Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.

Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick.

Use a sharp knife to cut into 8 triangles: place on prepared baking sheet, about 1 inch apart.

Bake until golden, about 15 to 17 minutes.

Cool for at least 10 minutes before applying the orange glaze.

Ingredients for Orange Glaze

  • 2 cups powdered sugar
  • 4 tablespoons orange juice
  • 1 teaspoon orange extract
  • orange zest of one large orange

Instructions for Orange Glaze

In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and orange juice.

Whisk until smooth.

Dip the top of the scones into the glaze and allow the glaze to harden for about a half hour.

I dip my scones twice!

Some History and Tidbits

Modern day scones consist of a base of flour and baking powder and are baked in an oven. In researching the history of the scone, I read that they were tracked back to the year of 1513 and were baked on a griddle and the main ingredient was oats. I assumed that scones originated in England, but I was wrong, they originate from Scotland.

I have had scones three different ways. The first time I had a scone was at a coffee shop where the mother of the owner of the coffee shop made homemade scones almost every morning. At first, I was not sure if I liked the scone, but I found it was a great pairing with an espresso. It was like a blue berry biscuit with a drizzle of powdered sugar on the top of it. A few years went by until I experienced my next scone which was at a tea house for a Christmas tea with family. At the tea house we were served a variety of different flavored scones some with icing some without. The scones were accompanied with clotted cream and lemon curd. I have fallen in love with the Orange Scones that are featured in this recipe post. Enjoy!


Measuring cup for dry ingredients

Measuring cup for wet ingredients

Measuring spoons

Micro plain

Parchment paper

 box grater

Mixing bowls

Cooling rack


Sheet pan

Liquid measuring cups are usually glass or plastic with a handle. They allow you to pour a liquid into the cup and bring it even with a measure measurement line without spilling. Next slide dry measuring cups, on the other hand, hold the exact amount of ingredient and should be leveled off with a flat edge.

Using the right type of measuring cup can determine the outcome of the recipe you’re making.

We hope you will make these scones, and when you do, leave us a message about how you feel this page was laid out for the ease or not so easy to follow and execute making these scones. Most of the recipes that we will be sharing with you on this blog we have made so many times and consider them to be all time favorites!


White Bean and Ham Soup

In my opinion there is nothing more comforting than a big pot of steaming homemade soup gently simmering on the stove on a chilly day.  We are big fans of soup in our house. We try to take advantage of what is in season in our area as well as spin offs of what we have on hand. Enjoy our White Bean and Ham Soup!

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(we love our Wusthof serrated bread knife shown above)

“Soup is like duct tape. It fixes everything”

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