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The first thing that comes to mind when thinking of home made wines is grapes. How can we not associate wine with grapes when all you see on the shelves of liquor stores are countless wines produced by Zinfandel, Pinot Noir, Cabernet and other types of grapes? There are, however, other fruits that can make a great wine. Since home making wine has become a popular hobby it has become more and more inexpensive and easy to make a creative wine all on your own. These wines can be made of affordable fresh fruits possibly from your own backyard. No matter where you live in the world, you are a short walk or car ride away from edible plants, berries and fruits which can easily make a great tasting creative wine. Many plants bear fruit that can be made into a delicious wine to suit your individual taste.

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Have you ever thought about making your own homemade pasta from scratch. No, I don’t mean the whole dish. I mean the actual pasta noodles. Oh, I know. Why bother with all of that when you can just buy a package of dried noodles in the store and spend time on the important part–the sauce.

How many of us have spent hours next to a beautiful, finely manicured pot of bubbling goodness only to dump it on some old dried out noodles that have been sitting on the store shelf for a year. I know, the store bought stuff has always tasted pretty good in the past. I think most of us wouldn’t even think of making our own because we’ve grown accustomed to just grabbing a package of noodles and the stuff to make a sauce, and we’re on our way.

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Mardi Gras is a tradition of the French culture. In America we have made a large celebration out of the holiday by having street parties, drinking and plenty of food available. Here is just a sample:

In New Orleans were the biggest Mardi Gras party is held you will find Gumbo, Jambalaya, Seafood, and lots of Bloody Mary’s on the list. These will well and truly get the party underway.

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Rhubarb was always a staple in our garden when I was growing up. We always had it in lots of different dessert recipes over the summer. Here are few tasty rhubarb recipes for you to enjoy.

Rhubarb Muffins

1 1/2 cup sugar
1 egg
1/2 cup oil
2 teaspoons vanilla
1 cup buttermilk
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup walnuts
1 1/2 cups rhubarb, diced

Topping:
1 tablespoon butter, melted
1 1/3 cup sugar
1 teaspoon cinnamon

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When you first hear the term dehydrated onion, you would probably wonder, who in the world would want to use a dehydrated onion? For one thing, whenever an onion is required in a recipe, what you always do is take a fresh onion and chop away. This is also what your mother did, as well as your grandmother. There is nobody you know who uses dehydrated onions in cooking. Furthermore, you do not even know what a dehydrated onion looks like…or so you think.

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I love to bake! I came on the internet looking for new ideas and recipes that I could share in the fun with my children. My boys love to crack the eggs, use the mixer and fight over the beaters! We have all been there. As a child I love to like that mixing tool. And a secret…, I still sneak some baking in after the boys go to bed just so that I get a chance to indulge.
I enjoy making cupcakes. After the fight is over and the cupcakes are in the oven we mix up the icing. We make a bunch of different colours. Once the cupcakes cool, we have a decorating party. The boys enjoy this part. They usually eat the icing instead of putting it on the cupcakes. It is so enjoyable to watch the boys use their artistic skills. We also make tones of memories.
I am now venturing into a new cake. It was my sisters 35th birthday and I made my first shaped cake. I did not use a “pre made” tin. It was all free hand. I made a wine bottle. I used a rectangle baking dish for the bottle and a loaf pan for the neck of the bottle. I cut it into the shapes needed and trim the edges to make it look like a bottle. I also filled it with cherry filing. You will need glue to keep all the parts together, which I used the icing. After it sat in the refrigerator overnight to harden a bit, I use the icing bag with a Wilton tip #18 to decorate it. It took about two hours to decorate it. It was a lot of fun. To see a picture please visit my blog page.
There are a lot of websites on the internet that can help you give your cupcakes and cakes the extra touch that they may need. I have found sites where you can purchase accessories for your cakes. This helps me get my creative juices flowing. These products are inexpensive as well. I also found that it is less stressful to bake if you have the right tools ie: icing bags, tips, icing knifes and all the eatable decorations close by.
I am no pro at the art of baking. But I was quite surprised by what I was able to do. My husband has volunteered me to make all the birthday cakes for our family members. For my birthday, the request will be an ice cream cake… my favourite! They are so easy to make. Two quick suggestions for the ice cream cake… 1. You need to work quickly and 2. Make sure that the kids are in bed or there will be no ice cream left for the cake. You can always start with a vanilla base and add anything to it like smarties, oreo cookies, nuts, fruit, etc. There are endless recopies for the ice cream cake.
So if you want to bring joy to your children’s heart and make great memories with your family I challenge you to get your fingers covered in fun and try your hand at “creative cupcakes” and “funky cakes”. Let your inner child out and your imagination run wild. THE POSSIBILITIES ARE ENDLESS!!

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The art of cake decorating is a fun and rewarding one. You can decorate cakes for hobby or for profession. Impress all your friends with a beautiful flag cake on the 4th of July. Or take an artfully decorated cake to your next family potluck. You can even delight all of the children in your family on their birthday with a cake that is decorated with their favorite cartoon character or super hero. If you want to get started with a hobby of cake decorating, there are a few things you need and some things you should know. Read on to get started practicing this fulfilling art form.

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Turn on any food show today and you’ll find a huge assortment of ethnic offerings. From Chinese and other Asian cuisines to French, German and even British cooking, every corner of the globe where people put food to fire is represented. Most of these are relative newcomers to the global food scene, whereas Italian food has been on every cook’s slate for decades. This explains why there are so many free recipes for Italian desserts around: they’re delicious, and there is a dizzying variety available.

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Each year coffee is normally harvested during the dry season only, when the coffee cherries are very bright red, glossy and firm enough to be harvested. Ripe cherries could be either picked by hand, stripped from the tree with both unripe and overripe coffee beans or even all the beans could be collected using a harvesting machine. These processes are known as careful picking, stripping and mechanical harvesting, respectively.

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Now this fondue is not really a crock pot recipe however it is fun to serve it in the crock pot. And the crockpot does a fantastic job of keeping it warm.

So it you don’t have a crock pot (you should get one, but that is another story), you can still make this and serve it in a fondue pot or any other pot.

Fondue is a Swiss dish having thought to date back to the 18th century. It is believed to have come about during long Switzerland winters when all that remained were some dry bread, cheese and wine.

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