Slow-cooker Vanilla Bean Tapioca

In today’s Record-Eagle column, I ran a recipe for Slow-Cooker Vanilla Bean Tapioca Pudding.  (I’ll link to the full column when I’m back from vacation, but in the meantime the recipe is posted below.) Slow-Cooker Vanilla Bean Tapioca This pudding takes the perennial favorite tapioca pudding and dresses it up. Served warm, it’ll heat you up [Read On]

Blue, Blue, Blueberry Cornmeal Muffins

  In an earlier post this summer, I raved about The Cornbread Gospels by Crescent Dragonwagon (that name always makes me smile) and the two versions of cornbread salad we had tried out, both receiving enthusiastic reviews. Well, since then, it’s been hard for me to NOT bake and cook without cornmeal. Cornmeal breads, muffins, [Read On]

Blueberry Jam

In yesterday’s post I offered the world’s easiest blueberry preservation technique- freezing.  I also promised to provide an overview on how to make blueberry jam.  I’m a gal of my word, so as promised, I put together a primer on making and canning blueberry jam.  First, a couple words of caution:   This recipe is [Read On]

Blueberry Crisp and How to Freeze Blueberries

“One berry, two berry, pick me a blueberry. Hat berry, shoe berry in my canoeberry. Under the bridge and over the dam. Looking for berries.  Berries for jam!” from ‘Jamberry’ by Bruce Degen     It’s blueberry season!  Find a local U-Pick place, grab your large kitchen bowls and get yourself some blue gold.      [Read On]