Gingerbread

Gingerbread made with both powdered ginger and candied ginger

Gingerbread. It’s for more than making houses and teaching kids the dangers of hubris, overconfidence, and ignoring the advice of others. It also tastes good. At least when made like this. So, put away the royal icing, the gumdrops, the candy canes. Open up the spice rack instead, and wrap your taste buds in true holiday yum.

Continue reading

Cranberry Broa

Cranberry Broa

Broa is a rustic Portuguese cornbread. Unlike more common Midwestern American cornbreads, which are leavened with baking powder or soda and fairly sweet, broa is yeast leavened and savory. It’s great with the addition of cranberries and made into small boules you can scatter about the celebratory table, so everyone can cut or tear off a hunk without waiting for it to be passed! No kneading (but a bit of advanced planning) required.

Continue reading

Blueberry Basil Muffins

A plate of blueberry-basil muffins

Blueberry Basil Muffins

July in Indiana brings two of my all-time favorite flavors: Blueberries and Basil.  And they’re wonderful together.  Things have been really crazy lately, with hot, long days working in the field.  My body was crying out for a rest, with a long, hot, four days of Culver Lakefest on the horizon.  I didn’t really have the time, but I opted to listen to my body and spend some time in the kitchen this morning.  Haven’t spent any quality time in there since Hole in the Woodstock, anyway.  So, I came up with these Blueberry Basil Muffins to celebrate. Continue reading

Baked Oatmeal

Baked Oatmeal

Baked Oatmeal for Breakfast means you can work ’till lunch! Yum!

I love the flavor of oatmeal.  But I loathe its texture.  And texture is an important thing!  So, when Xenia raved about the baked oatmeal at the dining hall, I was a bit reticent to try it.  But, when I did, I could see what all the fuss was about!

Filled with apples, dried fruit, and oaty goodness, baked oatmeal is tasty, satisfying, and a breakfast that will stick with you.  It’s great for breakfast before heading out to cut firewood on a chilly day.  Continue reading

Pecan Rolls

Pecan Rolls

Yummy, sticky, sweet, spicy… Pecan Rolls!

I wish I could make pecan rolls as good as Joann McCormack, “The Cinnamon Roll Lady.”  Alas, I must limit myself to those little sticky plops of ambrosia to summer, when I can get them at the Tuesday evening Culver Farmers’ Market.  Mine, though, are still pretty durn sticky-good.   My version is also easy and quick to make.  I can put it together in time for breakfast even on a busy Sunday with parade, chapel, or other commitments. Continue reading

Zucchini Pancakes

Zucchini Pancakes with wild blackberries

Zucchini Pancakes with fresh wild blackberries

Back to creative outlets for our zucchini glut.  Zucchini for breakfast (or brunch)!  Pancakes are an underutilized food group.  They can be savory or sweet, salty or caramelized.  Eggy, floury, or, in this case, loaded with zucchini.  This is a great way to boost the nutritional profile of your pancake, yet still good with berries and maple syrup (grade B, of course!).   Continue reading