I must admit, this tweet amused more than it should have. I am a Twitter newbie. In other words, I follow hundreds of other people on the social media app, but rarely post anything myself. Mostly I ...

Sister Sylvia Wozniak of Saginaw shares some of her expertise with us this week for making your own self-rising flour. “A short time ago you published a recipe for beer bread which calls for ...

Mix first three ingredients until crumbly. Pat into a 9-by-13 pan and bake in 350-degree oven for 10 minutes. Mix rhubarb, egg yolks, sugar, flour, salt and milk. Pour over baked crust and put back ...

The mercury on our thermometer dipped down to 39 degrees this morning. After having had warm weather last week it makes it feel even colder. The sun is shining and it looks like it might warm up. I am ...

It's that time of year again — rhubarb season. Nothing says spring to me like pouring a little rhubarb purée on porridge, waffles or a biscuit. It's cheap, delicious, not difficult to grow and oh so ...

A couple of weeks ago, I enjoyed entering the Tomah Health Care Center Sweetest Contest. There were many entries and lots of competition for prizes. I submitted a recipe for a Strawberry-Chocolate ...

Mix gingersnap crumbs, pecans and melted butter until well blended. Press mixture into bottom and sides (about 1 1/2 inches high) of a nine-inch spring-form pan. Freeze for 20 minutes. Scoop ice cream ...

Certain we would encounter some of the delicious red raspberries we'd enjoyed on previous August visits to Two Rivers — in west-central Wisconsin on the shores of Lake Michigan — my husband and I ...

Center a rack in the oven and heat oven to 350 degrees. Cream together flour, butter and confectioners’ sugar. Press into an 8-by-8-inch square pan. Bake 12 minutes. In a large bowl mix the remaining ...