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This is a great way to use up a bit of leftover pumpkin, but it's worth opening the can for. It's delicious with a light texture, and it's packed with all kinds of nutritious stuff. This is a perfect breakfast for a chilly morning. Hope you enjoy! Apple Pumpkin Spice Baked Oatmeal 3 medium...

I've seen lots of books on canning at book stores and at the library. How can I know if the recipes in them are safe to use? I want to strike a balance between being safe and expanding my horizons beyond the blue book.

I'm planning on putting up some corn this week anyway (in the freezer), and it occurred to me that I may want to do some cream-style corn, which I use in my cornbread recipe. I found this info for freezing corn: National Center for Home Food Preservation | How Do I? Freeze It lists two...

I made petite blueberry crisps the other night in 6 oz ramekins. Other than their size, they were pretty much standard fruit crisps topped with an oat/flour/sugar/butter/spice topping. By the time I took them out of the oven, the juices from the blueberries had bubbled up and over the top of...

Perseids: "Last Chance" for Best Meteor Viewing Tonight

I was so excited to find pomona's pectin at my local health food store and at the prospect of making jam that was lower in sugar. I tried making two batches of jam with this pectin, and they both failed miserably. Where did I go wrong? The first batch was strawberry. I used a cup of honey to...

Has anyone ever successfully frozen watermelon to use later in sorbet? Does the freezing and thawing affect the texture in an undesirable way? I have way too much watermelon to eat up this week and a queue of other sweets waiting to be made. Thanks!

I have a recipe for compound butter that basically consists of unsalted butter (which is what I buy anyway) + flavorings + a little lemon juice if you'd like + a little ground black pepper if you like. I was struck by the absence of salt in the formula, though. Do you add salt to your compound...

Hi everybody! I'd love some opinions and advice on a recipe I'm working on. I'm striving for a great-tasting taco filling made from lean ground beef, spices, and aromatics. I do like the americanized highly spiced ground beef like you'd get from a packet of ortega seasoning or the like, but I...

Hello! I'm brand new to the forum and happy to be here. I live in Michigan with my husband and two orange cats. In the past few years I've been learning to make more foods from scratch in an effort to eat a bit healthier and improve my cooking skills. I'm looking forward to learning from this...