Author: Jenny (Page 7 of 56)

Black Raspberry Lemonade Refresher

July 5, 2025 / Jenny / 0 Comments

This deliciously refreshing drink evokes the sweetness of a midsummer afternoon. The bright flavor of freshly squeezed lemons blends with the deep rich essence of the black raspberries and the cooling hint of mint. Not only does this drink taste amazing, but the naturally vibrant purple color is gorgeous.

Made with just a few ingredients, the bright flavors of Black Raspberry Lemonade Refresher combine to make a truly thirst-quenching drink full of the benefits of natural fruit.

Rhubarb Bundt Cake

June 27, 2025 / Jenny / 6 Comments

This rich, moist cake is accented with bursts of fruity flavor from the rhubarb. Though my family and I love a tart rhubarb pie, the rhubarb aspect of this cake is much more subtle and sweet. So subtle that even those who claim to not like rhubarb will probably love this cake. The Bundt pan creates a festive style with its fancy shape, and the delicious flavor goes beautifully with coffee, tea, or on a hot day, iced tea.

The recipe for Rhubarb Bundt Cake is based on one I found in the cookbook Hollyhocks & Radishes by Bonnie Stewart Mickelson. I love this cookbook for its seasonal recipes that celebrate locally grown produce from Michigan’s Upper Peninsula. Rhubarb Bundt Cake is quite easy to put together and while it bakes, you can do all the other things you need to do. Because I know you have a lot of things to do, as I certainly do!

Campfire Bread Twists

May 18, 2020 / Jenny / 0 Comments

Campfire bread, also known as ‘bannock’, is a lot of fun to make and share. Lightly crispy on the outside, soft and warm on the inside, this simple bread is a delicious outdoor treat. You can choose to make is savory or sweet, depending on whether you want to add chopped fresh herbs, cocoa powder, or other seasonings to the dough.

There are countless variations of recipes for bannock, though modern bannock is commonly made of flour, water, baking powder, some type of fat or oil, and seasonings. Many sources say that bannock originated in Scotland and was introduced to indigenous people of North America by Scottish fur traders. This type of bread is prized for its simplicity and ability to provide warm nourishment for outdoor meals. It tastes great with meat, beans, soup, or just on its own as a snack.