Welsh Cakes from a Vermont Kitchen

November 2nd, 2011 / comments 5

welsh cakes Welsh Cakes from a Vermont KitchenWhen I returned on Thursday, from visiting my son in England, the trees were wearing white. I had missed most of the reds and golds of the fall foliage and was looking forward to getting back to Charles, Gracie and my friends. The only shopping I did in Brighton was at small, medium and large grocery stores and at a weekly farmers’ market in the center of the university campus. Welsh cakes, from the Marks & Spencer market in the Brighton train station, along with a bowl of stewed red plums and a pot of Earl Grey tea was my standard breakfast in England. … read more

Parsnip in Halloween Disguise

October 27th, 2011 / comments 8

Halloween is a holiday when imagination runs wild. Whether you are going to a party or a parade, this is the holiday to join the masquerade.

lynda oval 1 Parsnip in Halloween Disguise

The possibilities are endless – you can present yourself as a superhero or a world leader, a puppy or a princess, a vampire or a bunny rabbit.Halloween treats are everywhere, free when you call out “Trick or Treat” at the home of a friendly neighbor. … read more

Concord Grape Focaccia

October 12th, 2011 / Comments 0

I found concord grapes in the market last weekend and they transported me back to my childhood and Ruby’s grape arbor. Ruby was a gardener and a cook who lived next door.

concord grapes co Concord Grape Focaccia

Concord Grapes Carol Egbert

She showed me how to use small clippers to harvest the bunches of fragrant, purple-black grapes. We sat on her back porch and watched birds feasting on grapes as we separated the ripe grapes from the stems, leaves and spider webs. Ruby always used the grapes we gathered to make enough grape jelly for a winter’s worth of peanut butter and jelly sandwiches. … read more

Whole Grain Seedy Bread

August 10th, 2011 / comments 2

I’d been doing everything possible to avoid going to the grocery store. I didn’t want to sit in the car, get stuck in road construction traffic or push a grocery cart up and down the air conditioned aisles of the grocery store when I could be taking our puppy Gracie for a swim in the pond. But, we still had to eat and, to Charles, lunchtime is sandwich time and he hasn’t figured out a way to make a sandwich without bread. The time had come for Charles to learn how to make a loaf of bread.

toaster c egbert Whole Grain Seedy Bread


Making bread can be a long and complicated process. Some dedicated bakers begin by hunting, capturing and nurturing the wild yeast floating in the air. Sour dough starters begin as a slurry of flour and water and with a little luck, a fair amount of patience and enough time, nearly a week, it is possible to make a loaf of yeast bread. Although Charles was willing, lunchtime was looming. We didn’t have three days we had less than three hours. Luckily we had active dry yeast in the pantry. Rather than making a loaf of slow rise, knead-before-you-bake bread we would make a quick loaf of hearty batter bread. Here’s how we did it: … read more

Blueberry Muffins

August 4th, 2011 / comments 11

Blueberries are ripe for the picking, and last Sunday was a perfect day to find a pick-your-own blueberry patch.

Vermont+Field Blueberry Muffins

I parked my car, followed the crowd to the table to get a pail and headed through the gate and down the hill. The process is simple, find a spot, pick until the pail is full, have the pail weighed, and pay the farmer. … read more

Yeast Raised Donuts

February 9th, 2011 / comments 4

Donut is one of those words that brings smiles.

coffe pot c egbert Yeast Raised DonutsThe promise of a twist of dough, a disc of dough or an iconic donut shaped piece of dough, fried and filled or dusted was tempting enough to pull twenty-five people from their cozy warm beds to an early morning meeting. Last Saturday was the second breakfast meeting at our church for slow conversations to talk about how we engage with one another and the wider community.

We arrived early to help get breakfast ready so that the meeting could begin at eight. Charles suggested that the tables be put together to form a square donut.  Perhaps it was the bowl of donut dough we had brought that had inspired the table arrangement. We covered the tables with an assortment of table cloths including a couple that had been embroidered by my Nana and then went to work on the promised donuts.

I had put the donut dough together the night before so that the yeast would have enough time to grow and make the donuts rise. Here’s how I did it: … read more

Where Am I?

You are currently browsing the bread category at Vermont food from a country kitchen – Carol Egbert.