Fall is here and the trees are beginning to turn colour. At this time of year the restaurant chains come out with everything pumpkin and I feel like baking some sweet treats. Pumpkin Spice muffins are warm and fragrant. They’re the perfect treat for a cold windy day. Enjoy them with butter or pumpkin butter.
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 tsp pumpkin pie spice
1/2 cup sugar
1/2 cup almond milk
1/2 cup cooked pumpkin
1/4 cup melted butter
1/4 cup sunflower seeds plus 2 tbsp reserved for the top of the muffins. Continue reading Pumpkin Spice Muffins
Now autumn is here I find myself craving comfort food. Potatoes have always been a staple in my household and I remember coming home when I was a child to the smell of scalloped potatoes. This recipe is hot, hearty and delicious. Make extra as they’ll go fast.
6 medium potatoes
1 cup shredded Parmesan cheese and old cheddar cheese (mixed)
1/4 cup flour
2 cups milk
Slice potatoes and place a layer in an oven safe dish.
Spoon a layer of flour, salt, pepper, cheese and sage over top.
Repeat layering in dish ending with a cheese layer.
Bake in the oven at 375 degrees Fahrenheit until the potatoes are tender and the cheese has melted.
I always love the summer/fall season. All kinds of fresh produce can be found in the stores and farmer’s markets. Every year I scour the markets for sweet and juicy tomatoes. I like to use them in salsas, salads, sandwiches and this tomato jam. Sweet with a bit of a tang this jam is great served on bread or with cheese.
2 cups cherry tomatoes
2 cups Roma tomatoes
1/4 cup vinegar
1/4 cup water
1 tsp balsamic vinegar
1/4 cup sugar
1 tbsp molasses
1 tsp pepper
1 tsp salt
1 tsp ground basil
Place all ingredients in a saucepan. Bring to a boil. Lower heat and simmer for 1 1/2 hours to 2 hours until mixture thickens.
Can with your favourite canning method.
Good on Bread Machine Rosemary Bread.