stamped shortbeard

Yield: Approximately 15 (3-inch) cookies1 cup salted butter, softened2/3 cup confectioners’ sugar, sifted2 cups all-purpose flourCoarse (sanding) sugar for sprinkling on cookiesCookie paint, optional (recipe… Continue reading

Geo stamped cookies

Yield: About 1½ dozen (3-inch) cookies1 cup unsalted butter, at room temperature1 cup packed brown sugar (For the purposes of this recipe, I used granulated… Continue reading

Greet the season – with tomatoes and basil dishes

Even as we move deeper into the holiday season, after nearly a week of Thanksgiving leftovers, many of us wouldn’t mind turning the calendar back… Continue reading

Pioneer Potluck: About chopping down the Christmas Tree

Northern Colorado 1940’S This last Sunday, part of a sermon by Craig Fanning, about chopping down a tree for Christmas, was reminder of how we… Continue reading

Pioneer Potluck: Different styles of fixing, serving food

The continued stories of holidays and the differences between Northern and Southern style of fixing and serving food. Thank you everyone for your comments. This… Continue reading

  • Nov 22, 2016
  • By Ann 'Grannie Annie' Berg
  • LifeFood
It may appear like a lot of work, but an apple pie that begins with packaged peeled and sliced apples and a store-bought fill and bake crust (upper left), eliminates most of the labor. No matter how you opt to top your apple pie, either with a lattice-cut crust or one simply vented with a few knife cuts, brushing the bottom crust with egg white helps to keep it from becoming soggy. In addition, cooking the filling  (with apple cider or juice, sugar and spices), prevents  a gap from forming between the crust and the filling. The use of a pie shield (right, center) helps keep the edges of the crust from overbrowning before the rest of the crust is baked.

The Kitchen Ade: Holiday desserts as easy as pie

Using ready-made pie crusts, canned pumpkin and peeled and sliced fresh apples can make baking for the holidays “as easy as pie.” And, if you… Continue reading

It may appear like a lot of work, but an apple pie that begins with packaged peeled and sliced apples and a store-bought fill and bake crust (upper left), eliminates most of the labor. No matter how you opt to top your apple pie, either with a lattice-cut crust or one simply vented with a few knife cuts, brushing the bottom crust with egg white helps to keep it from becoming soggy. In addition, cooking the filling  (with apple cider or juice, sugar and spices), prevents  a gap from forming between the crust and the filling. The use of a pie shield (right, center) helps keep the edges of the crust from overbrowning before the rest of the crust is baked.
This October 2016 photo shows a warm Brussels sprouts salad with anchovy vinaigrette in New York. This dish is from a recipe by Katie Workman. (Katie Workman via AP)

COOKING ON DEADLINE: Warm Brussels Sprouts Salad

I think this is (possibly) the best Brussels sprouts recipe I have ever made. They are roasted and then tossed while still warm with an… Continue reading

This October 2016 photo shows a warm Brussels sprouts salad with anchovy vinaigrette in New York. This dish is from a recipe by Katie Workman. (Katie Workman via AP)
FILE -This Nov. 9, 2015, photo, shows salmon poached in green salsa and topped with baked chips in Concord, N.H. This dish is from a recipe by Sara Moulton. (AP Photo/Matthew Mead)

Tomatillo salsa offers fresh approach to poaching salmon

The French love to cook fish by poaching it in a flavored liquid, usually a combination of white wine and water, leeks or onions, and… Continue reading

FILE -This Nov. 9, 2015, photo, shows salmon poached in green salsa and topped with baked chips in Concord, N.H. This dish is from a recipe by Sara Moulton. (AP Photo/Matthew Mead)

Thankful for pumpkin in cheesecake and flan

I’ve made pumpkin pie from scratch – that is, with a filling that’s made with fresh pumpkin. It’s a lot of work and to be… Continue reading

Pioneer Potluck: About Olden Days on Farm Cookstoves

I had many comments of the old cook stove that sat in the corner of the old farm house kitchen. In the case of southern… Continue reading

  • Nov 15, 2016
  • By Ann 'Grannie Annie' Berg
  • LifeFood

Pioneer Potluck: About cookin’ on a woodstove and the improvements in my 79 years

1937 TO 2016 Cooking on a woodstove is an art you have to learn. You already have the free heat from the stove that keeps… Continue reading

  • Nov 8, 2016
  • By Ann 'Grannie Annie' Berg
  • LifeFood

Taking a break from gluten tastes – and looks – delicious

Last week’s column on natural sugar alternatives sparked many requests for ideas for gluten-free baking, especially with the holidays approaching. Baking gluten-free is not as… Continue reading

Low sugar + naturally sweet = ‘groundbaking’ book

In late August, just seven months after the United States Department of Agriculture released new guidelines aimed at reducing the amount of sugar consumed by… Continue reading

Pioneer Potluck: About Bob rescuing our black cat named Frack and me calling 911

North Nikiski, Alaska 1990 I certainly hope everyone had a Happy Halloween. The following story is about our black cat named Frack. Her twin sister… Continue reading

Pioneer Potluck: About Trick or Treating

On a farm in Northern Colorado 1937 to 1955 and in North Kenai, Alaska 1967 I always smile when I think of Halloween and the… Continue reading

  • Oct 25, 2016
  • By Ann 'Grannie Annie' Berg
  • LifeFood

Comfort food for family and friends – pot roast for supper, a Bundt for dessert

For many, comfort food doesn’t get much better than pot roast with mashed potatoes and gravy. Cooked stovetop, it won’t take long for the aroma… Continue reading

Winter squash bizarrely colorful, deliciously earthy and sweet

Winter squash bizarrely colorful, deliciously earthy and sweet

Although technically a fruit (they have seeds and grow on a vine), thick, hard-skinned winter squash are members of the gourd family and are treated… Continue reading

Winter squash bizarrely colorful, deliciously earthy and sweet

Pioneer Potluck: About Reminiscing and Rambling

Growing up on the on a farm 1937 to 1955 I grew up on a farm in northern Colorado. I lived there until I got… Continue reading

Party Hearty with Ribs, Beans and Chocolate Cake

The next time you are asked to contribute a dish for a party, potluck, church supper or some other gathering, the recipes here for ribs,… Continue reading

Pioneer Potluck: About pancakes and moose liver

North Kenai now Nikiski, 1967   Also a tribute to my little, little brother, Jim McClure, October 2, 2016.   Moose liver dredged in flour… Continue reading