9 Holiday Baking Substitutions The following ingredients promise to be in short supply this season for various reasons, from climate change to labor shortages. Written by Kaz Weida is a senior writer at The Penny Hoarder. Fortunately, plenty of inexpensive substitutes work well in baked goods. Note: In the substitution tables below, a 1-to-1 ratio means you can keep the measurements in the recipe exactly the same — i.e., 1 cup
Home Landing for Sedona Pies
A special for friends and past customers, offering pies as a fundraiser some of you might know of an organization that has a kitchen that I can partner with. I was talking with a friend about how I still get calls for pies or orders and unfortunately I’ve had to say sorry, not able to. She suggested that sometimes we just have to do things for ourselves. Looking at offering
Are you making jam? It’s that time of year when we are harvesting our fruits from our gardens. Maybe even our friends gardens. This is how I made fig jam. On Sunday of the long weekend, I decided to head to my church (which is canning and baking) Most of my friends go to church and worship with their community. This is how I make my famous fig & port
What is the Verde Valley CSA? It’s a group of Verde Valley farmers who provide freshly picked, locally grown produce for their community and customers. Sandy Boyce was the Director at the Farmer to Chef conference last Monday..like I said, glad that I went, met some really cool people. Sandy got into this project to bring the farmers to the consumers. It’s like a return to the old west. Or
The Tradition of Pie in 1500’s which meant Fruit pies (pasties) where were first made in the English tradition credits making the first cherry pie to Queen Elizabeth I. Fruitcakes have been holiday and wedding cakes which have a very heavy fruit content. The name “fruitcake” can be traced back only as far as the Middle Ages. It is formed from a combination of the Latin fructus, and French frui
Slow Money Farm Fest, is happening on August 28th, in Petaluma, CA. Learn and engage about exciting sustainable food and ag businesses in Northern California. The casual setting of a working farm is a hands-on illustration of what it means to bring money back down to Earth. It’s been one of my favorite events to attend.. it’s been fun and interesting to find out what’s new, meeting the fabulous people of
Mari-Lyn aka the Pie Princess
Mari-Lyn is a food blogger and baker, she writes on Sedona Pies a variety topics about pies, food, wine, spirits and events.
Encourages other writers and guest bloggers to be a guest on this site.
Follow the VINTNER not the VINTAGE Bordeaux Rose the uninitiated Bordeaux wines are known for their powerful red varietals creating austerity & masculinity This might seem odd, as Bordeaux wines are more known for their reds not Rose’ or Blancs’ Whereas most of us want a “ patio pounder” for the rose season, for spring and summer sipping, the Bordeaux Rose’s
Beware of Bordelaise de Lamprey. This delicacy is literally eels ( lamprey) in its own blood. Add a bottle Bordeaux Voila. The most disgusting dish ever. Even the pooch under the table would not partake. While preparing the dish, one must be careful to first hang the lamprey by the head before cutting its tail, in order to collect the blood.
Rose’ wine a seasonal favorite, poured as an offering. Most people are missing sublime elegance of authentic, sustainably grown, historic and family owned Rose’s. The three Rose’ s that Valerie, has chosen to write about, have all these attributes. She has been to the vineyards and spent time with the families. They always share their biggest concerns especially in farming