Move on over maple syrup, there’s something else I’ll be pouring over my pancakes from now on. Canning Week continues with this spiced raspberry syrup!
A few weeks ago as I was preparing for Canning Week, I asked my facebook page which recipe they would rather see. And hands down, a berry syrup was number 1.
(But if you voted for one of the other options, don’t worry, I’ve got you covered later this week!)
So here it is, a syrup made with fresh raspberries and comfy spices like cinnamon and cloves. It’s the perfect pancake or waffle topper for late-summer or early-fall mornings. Of course, if you home-can it, you can enjoy it all year long! Continue Reading…
September is here! (Wow, that happened fast.) And that means it’s time for my second annual Canning Week. Yay!
This year I’m teaming up with a few of my dearest friends, and fellow canning enthusiasts, Becky of Vintage Mixer and Kelley of Mountain Mama Cooks. All week we’ll be bringing you new canning and preserving recipes and ideas. Plus, read on to find out how you can win a fun canning prize pack!
Just because it’s a tried and true classic, does not mean that it’s boring. This simply wonderful blueberry and blackberry pie needs no reinterpretation.
I have been in a pie-making frenzy ever since last winter’s chill retreated and fresh fruit returned. I can’t help it, I just love to bake pies!
Strawberry rhubarb, sweet cherry and peach cobbler pie are just a few that have come out of my kitchen this year, and I’m going to to add one more to that list before the summer is up— this simple and classic blueberry and blackberry pie.