Terra Americana came to life out of a need to bring people together and create memories. All types of people in all stages of life are welcome to be a part of our story…
My first encounter with Orange Vanilla Sugar was at the Hotel Maria Delordes in Cancun, Mexico. Apparently, this very old Inn had a long history of serving English Vacationers and had long ago instituted an afternoon High Tea. Afte...
Growing up I had a major crush on all of those Hostess baked treats. Snowballs, devil dogs and especially the muffins with the crumb topping. They always came two in a pack - but I never shared. This recipe takes those mass produced co...
My first experience with scones was as a student in London, suprise suprise. The school secretary, Bev, published a weekly newsletter telling us of upcoming events, points of interest and very british recipes. I choose to ignore the ...
All you need are the liquids and a sweet tooth!
To make Cookies: combine the contents of the package with
1/2 CUP BUTTER
1 EGG
1 TBSP WATER
Blend all ingredients well. Dough will be stiff. Refrigerate for at least 1 hour...
I love March, I love parsnips and I love this bread!
I am torn, finally some half way decent snow... (yes, I do realize I am probably the only one thinking that) Charlie is running around like a crazy person, imploring me to s...
Every fall the tired old coffee cans came out of the cupboard and the scent of pumpkin and spiced filled the air of Nana's Kitchen. She would make a couple batches and end up with a dozen funny round breads. Some went into the freezer...
I have substituted the whole wheat and all purpse flours with Sprouted Spelt. While I have fully enjoyed the results, my pita's tend to be a little more delicate than those made with wheat flour.
2 tsp active dry yeast
2 1/2...
This recipe is a redo. Creamy artichoke dip is a long time family favorite. I believe I was eleven when we first had it at Mr and Mrs. Underwood's house in Sugar Loaf. I savored every drop of oil that landed on my crackers from the...
Since I listened to a Splendid Table podcast last year about No Kneed Bread I have been trying to master it. The interview was with Jeff Hertzberg and Zoe Francois of Artisan Bread in Five Minutes Fame (below). I had been playing aro...
I was never a big fan of corn bread, but on our last excursion to Texas I became an addict. At an unpretentious rest stop we were served a spicy/cheesy corn bread with a heaping bowl of chili and a flagon of beer. Hearty enough to mo...