Winslow Tudor
November 3, 2010

Hand cranked ice cream is one of those traditions that is particularly relevant nowadays. It takes a while to make, but it is supposed to. That is why it tastes so good. Tasha used an old ice cream churn, painted green on the outside with copper wire holding the staves together. The gear and crank assembly that spanned the top of the wooden bucket and turned the stainless drum within never quite stayed seated and required occasional adjustment during the cranking process, but it made the very best ice cream. The open door of the woodshed with a view past the dovecote and to the pines to the south was the preferred location for ice cream production. Even on hot days the shade is cool beneath the roof where rows of firewood sit quietly, and there was always a corgi enjoying the proceedings.

Amy Tudor
May 31, 2010

Thank you, dear readers, for offering so much enthusiasm for our new little baby.   We are happy to share a few recent photos and baby updates. 

Happy Mothers Day to all...I hope you all get some home baked goodies in recognition of your special place in life and for all you do. This month's recipe highlights the flavors of lemon and citrus again!! I love them...They are light and refreshing. And anything that uses lemon curd is a winner with me. I encourage you to use different fruit combinations with this recipe. Experiment! Strawberries, Blueberries, Raspberries: all delicious substitutes. And using orange or lime curd is a delightful option as well!

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Winslow Tudor
March 10, 2010

Some chickens are real individuals. The most notable chicken Tasha ever knew was Chickahominy. His mother was a bearded Belgium bantam that started her clutch of eggs early in spring, and failed to hatch any save one, at which point she abandoned the effort. Rescued by Tasha from the cold, and thawed atop the double boiler on the woodstove, Chickahominy soon demonstrated his penchant for woodstoves, tea, gardening, scrambled eggs, traveling and people, especially Tasha.

One of my first "jobs" was making croissants for the Inn up the road for the breakfast crowd. I think I was 12? I had taken a class in whole wheat baking and making croissants there...yummy! So I rolled and rolled and marveled at the amount of butter and was so very proud of my beautiful croissants. 

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I discovered these cupcakes this winter during a relaxing cookbook perusal. These cupcakes are wonderful as minis. The salty combined with the sweet is a real treat to the taste buds. Cupcake liners are another one of my little obessions and I delight in finding pretty and whimsical liners at obsure locations like hardware stores and party stores. I just found some online that are the most beautiful scroll patterns in great colors. 

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I find that strawberry jam has the best contrast with the almonds but raspberry or apricot is fine. A little confectioners sugar sprinkled over the top or a drizzle of melted chocolate adds even more flavor and drama!

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I am a cookbook addict. I love looking at beautiful pictures, reading the ingredients and imagining the delectable finish. Holiday cookbooks and magazines are my downfall. Ginger and sugar cookies are my favorite Christmas cookies and this is one of my most favorite recipes from a very early addition to my library. They are perfect with a cup of Tasha's tea. And their dainty size is perfect for gift giving. Don't be tempted to make them larger, they'll lose their charm! And from my family to yours...happy baking this holiday season. Take time to fill the house with delicious smells and share the joy of baking with your children. Give homemade, it's so special. 

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Take time to make some pretty labels and give this as a gift to someone who likes to indulge!

 

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