I had never heard of cinnamon chips before Nancy Fox, our branch head teller raved about her recipe for cinnamon scones…and not only did she rave, but since I couldn’t find any in my grocery stores, she sent her wonderful Continue reading Nancy Fox’s Cinnamon Scones
Scones do not have to be the dry crumbly product you are used to eating. This particular recipe makes a buttery rich scone that actually has a depth of maple flavor, due to using Grade B Amber Maple Syrup (Vermont), Continue reading Maple Granola Scones
Today we are all about sweet cake-like muffins, whether they are apple, blueberry, cranberry or corn…our tastebuds are attuned to sweet and soft. Yet, true muffins, although sporting a tender crumb from cutting fat into flour with very little mixing, Continue reading Old Fashioned Blueberry Muffins with Lemon Glaze
Back in the 1940’s, Cornell professor, Dr. Clive MacKay, developed a nutritionally enriched bread formula to be used as a staple in American diets during the days of war-rationing. It became known as the Cornell Formula, and its popularity arose Continue reading Mom’s Cornell Bread