Honey almond bars-These are a crowd pleaser. Simple and delicious but not too sweet. I've made this with all three varieties of honey from Uriah Creek Apiaries and been very pleased with the results. You can taste the subtle difference in flavor and it's wonderful.
This the first batch I made, following the recipe to the letter. Since then I no longer put the icing on them, they're just too good by themselves. The honey does it without needing any other flavors to distract from the simple combination with the almonds and cinnamon.
Raspberry peach bread-I throughly enjoy making seasonal quickbreads and this was my first try at this combination. Very well received but next time I'm dicing the peaches instead of being lazy and just slicing them.
Blueberry peach bread-I made this at the same time as the raspberry to start off my spring season baking. I try to use local ingredients as much as possible and go with the seasons.
Forest fruit bread- I call it this because saying blueberry strawberry raspberry bread is just too long. I love the base recipe for this quickbread because it's only limited by my tastes and imagination. In the fall and early winter I make it with apples and cranberries, by themselves or combined. I've also made this in a pineapple coconut combination. I expect to try my hand at a version of this, come autumn, with fresh pumpkin from the garden of my friends Rob and Mary.
I've gone over to using local, seasonal, and organic ingredients as much as possible. It only makes sense to me to follow the rhythm of the seasons, support local farmers, and stop putting unnatural chemicals into the earth. Not trying to change the world, just how my behaviour affects it. I'm a part of the cycle of life on this planet and need to act accordingly.