The Farmhouse Foodie

I love a good apple-crumb pie.  Like my mother and grandmother before me, I prefer using a softer apple, such as a MacIntosh that really coo...

This is my favorite sauerkraut recipe, courtesy of my Aunt Judy.  It reminds me of the the delicious pork and kraut dishes served in Germany...

The perfect little bite to accompany a cup of coffee or tea. These pretty little cupcakes are akin to coffee cake.  I found the recipe in ...

Apple recipe links at the bottom of this post. "Anyone can count the seeds in an apple, but only God can count the number of apples in...

With so many varieties of apples, how do you pick one for baking?  I like my apples to cook down so they're soft and juicy.  I don'...

4 pounds apples (about 16) 4 cups sugar 2 - tsp cinnamon 1/4 tsp cloves 2 cups cider (optional) Wash apples.  Peel, core (unless you...

Combining these two fall harvest favorites, is like putting autumn in a bowl! Sounds like a strange combination for a soup, but this is de...

I use McIntosh apples because they're not too firm, and cook quickly. Years ago, my dad's father was a fairly well-known chef...