Monday, October 6, 2014


Try this dip for the fall served in a small hollowed-out pumpkin. (Cut a small slice off the bottom of the pumpkin so it sits level) FALL FRUIT DIP In a food processor mixer combine 4-oz. room-temperature cream cheese, 1/2 cup canned pumpkin puree, 1/4 cup Greek yogurt, 3 Tbsp. maple syrup, 2 Tbsp. peanut butter, 1/2 tsp. cinnamon, 1/4 tsp. ginger and a pinch of salt. Process until smooth. Serve with sliced apples or pears, graham crackers or sweet potato chips.

Thursday, August 7, 2014

Fig Preserves

I'm busy making fig preserves from the Celeste variety in our back yard. A HUGE tree loaded down with figs. I gathered 12 pounds figs this week and 9 pounds today. I use half as much sugar, plus some, as figs (weighing both sugar and figs separately is the only way to know you have the portions right.) I have a recipe for a delicious Fig Preserves Cake on this blog. Just be sure to use homemade fig preserves; don't bother if you have fig preserves from the grocery. Doesn't begin to be the same; not even close.