Pear Clafoutis
I adapted this recipe from one of my favorite cookbooks: Barefoot in Paris by Ina Garten. I have only made a few minor adjustments to the ingredients and it comes out perfectly every time. Ripe,...
View ArticleCast Iron Skillet Rhubarb Raspberry Upside Down Cake
Last night, when I announced to my family that I was in our farmhouse kitchen preparing a cake, they were thrilled. When asked what type of cake I was making, I replied that I was using the rhubarb...
View ArticleChocolate Mocha Zucchini Cake
During gardening season, we celebrate every piece of fresh fruit and vegetable grown at 1840 Farm. We eat as much as we can while it is at its fresh best. We also can, pickle, and freeze our garden...
View ArticleFarmhouse Country Loaf
I have already admitted to you how much I love to make bread. I enjoy making the simplest of quick breads to brioche loaves and babkas that require a full day of preparation and baking. I also enjoy...
View ArticleOatmeal Bread
I first made a version of this recipe back in the 1990s. In March of 1995, a recipe for Oatmeal Bread from Trapp Family Lodge in Stowe, Vermont appeared in Gourmet Magazine. Gourmet was my source for...
View ArticleLemon Drop Cookies with Lemon Buttercream
Spring couldn’t arrive soon enough for me this year. It was a brutal winter with snow piled so high that it was difficult to believe that spring would ever arrive to our snowy landscape. While I wait...
View ArticleNut Free Pecanless Pie Bars
It was almost five years ago that I first discovered that I could create completely nut free baked goods in our farmhouse kitchen that had the delicious nutty flavor we were missing due to nut...
View ArticleBourbon Caramel Popcorn
This week marks the opening of our baseball season. Opening day has been rescheduled from yesterday to today due to snow. That means we’ll be celebrating opening day and the release of Star Wars: The...
View ArticleGinger Applesauce
I love the taste of fresh ginger. I use fresh ginger in both sweet and savory dishes here at the farmhouse. For me, there’s simply no such thing as too much ginger. Luckily, my daughter shares that...
View ArticleOur Favorite Holiday Recipes from The 1840 Farmhouse Kitchen
Each holiday season, we turn to our favorite family recipes. It simply wouldn’t feel like the holidays without them. From the sweet chocolate crinkle cookies that remind me of my childhood to the...
View ArticleSweet Potato Gnocchi with Brown Butter and Sage
There are a few foods that seem to require being made by hand. They simply have the handmade goodness baked right into them and their imperfections are somehow an integral part of what makes them so...
View ArticleChocolate Chip Cookie Bars
For me, there are few foods more comforting than a warm chocolate chip cookie. My family feels the same way, so our Farmhouse Kitchen Chocolate Chip Cookies are a common sight cooling on the kitchen...
View ArticleCreamy Lemon Curd
There’s something about lemon curd that I just love. I’ll confess that I’m not a huge fan of everything lemony, but for some inexplicable reason I adore lemon curd. I love the burst of bright citrusy...
View ArticleRaspberry Rhubarb Curd
A few weeks ago, I shared my recipe for Creamy Lemon Curd. It’s a staple here during the spring when we’re all craving the light, crisp flavor of fresh fruit months before our New England gardens will...
View ArticleFarmhouse Coleslaw
I love cabbage. I like it raw. I like it cooked, especially in the traditional German dishes my grandmother made when I was a child. Hand me a soft Bierock filled with seasoned ground beef and...
View ArticleThe Secret to Making Perfect Flaky Buttermilk Biscuits
Biscuits. Just reading the word brings up thoughts of flaky, tender biscuits still warm from the oven topped with a pat of butter and a drizzle of honey. My mouth waters just thinking about it. I...
View ArticleNut Free Chocolate and Sunflower Seed Butter Bars
We have been living with food allergies here at the farmhouse for more than a decade. Peanuts and tree nuts are off limits, but we don’t let that stand in our way of our celebration of the seasons and...
View ArticleÉclairs
I didn’t used to like éclairs. While my husband loves them, I just didn’t understand the appeal. Most of the éclairs I had sampled were stale on the outside, soggy on the inside, and covered with...
View ArticleChocolate Cupcakes with Strawberry Buttercream Frosting
There’s something about the flavor combination of chocolate and strawberry that seems perfect for Valentine’s Day, or any day for that matter, We do our best to eat seasonally here at 1840 Farm....
View ArticlePeanut-less Brittle
It was many years ago that a peanut allergy came home to roost at 1840 Farm. Since then, we’ve become a nut free house. We’ve been creative and learned how to modify some of our family’s favorite...
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