A Feast of Sunshine
By Adrienne Flowers Autumn is a time for gathering up the last bits of sunshine and storing them away for the long winter ahead. How perfect it is, then, that…
Snacks to Fuel Winter Fun
By Amy Nelson Makechnie As winter drags on in the Upper Valley, children continue to be active, playing indoor and outdoor sports. Activities may vary, but there is always a…
Make Your Own Baby Food
Text and photography by Brianna Marino The choices for baby food are downright overwhelming. A glance down the baby goods aisle at any grocery store is enough to leave your…
Make it: Homemade Vanilla
Ingredients: Cheap vodka or brandy Vanilla beans Directions: Find jars that you want to use — you could order vanilla bottles from Amazon, use recycled glass jars or use canning…
Maple Shortbread Sandwich Cookies
By Melanie Wanders Maple sugaring season is one of our favorite times of the year here in the Upper Valley. After our annual visit to Tomopo Farm in Lebanon, N.H.,…
Leftover Candy Recipes
You’re probably looking at a big bowl of Halloween candy and telling yourself, “No. Don’t do it. Have an apple.” Soon the house will be inundated with holiday treats. Then,…
Eat: Mini Caramel Apples
Ingredients Toothpicks Melon baller Granny Smith apples (one apple makes 8 to 10 mini apples) Butterscotch or peanut butter chips Chopped nuts, nonpareils, sprinkles, shredded coconut (optional) Small paper candy…
Eat: Raspberry Almond Thumbprint Cookies
Ingredients 2/3 cup sugar 1 cup butter, softened ½ tsp. almond extract 2 cups flour ½ cup raspberry jam Glaze 1 cup powdered sugar 1½ tsp. almond extract 2 to…
Gazpacho
Granny Blossom's Specialty Foods is a Vermont company dedicated to making food that can't be duplicated in a factory. Gazpacho is a great hot weather meal; prepare it with all…
Eat: Banana Nut Bread
By Carrie Cahill Mulligan 3 eggs 1 cup canola oil 1 1/2 cups sugar 1 tbsp. vanilla extract 1 cup whole wheat pastry flour 1/3 cups ground flaxseed meal 1…