Making butter – a food experiment



A butter-making model


You’d butter believe it!

Where does butter come from? Milk, of course. People discovered butter thousands of years ago. Methods for making butter all involve some kind of whipping or churning to separate the fat from the liquids in milk. We can make butter easily for ourselves at home. Seeing is believing! More


Wedding scones for Harry and Meghan


With much fanfare this morning, Prince Harry married an American woman whom he met in Toronto, Canada… the beautiful Meghan Markle. In honor of this marriage, a blending of two cultures, Vinny presents the traditional British scone with a twist. We’ve added a little color and lots of spirit to create a delicious breakfast treat that represents the best of both worlds. Easy to make, I whipped this up between hymns, while taking in the Royal wedding. Best wishes to the bride and groom!

Sweet potato scones for Harry and Meghan

Sweet potato scones for Meghan and Harry
makes 12 biscuits or a large round divisible by 8 or 10

  • ¾ cup sweet potato ( 1 medium potato boiled till soft, skinned, mashed and measured)
  • 1 ¼ cup all-purpose flour
  • ½ cup whole-wheat flour
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • ¼  teaspoon salt
  • ¼ teaspoon cinnamon
  • ¾ cup unsweetened low-fat Greek yogurt
  • 2 tablespoons maple syrup
  • 3 tablespoons coconut oil… or melted butter, if you must


Sweet potato scones for Harry and Meghan

  1. Boil, peel and mash one medium sweet potato, and set it aside to cool.
  2. Preheat oven to 425°F and spray baking sheet with cooking oil. Or use a silpat pan-liner, like I did.
  3. Mix dry ingredients in a large bowl and sift them together or give them a whiz in your food processor. This adds air to the mix for fluffier biscuits.
  4. Mix wet ingredients with the mashed potato in a medium bowl, until the batter is smooth.
  5. Add the wet ingredients to the dry ones in the large bowl and stir, then knead, just until the dough forms a soft ball. The less you handle the dough, the flakier the biscuits.
  6. Turn dough out onto floured parchment paper (to protect the counter).
  7. Roll or pat gently into a round circle, ¾-inches thick.
  8. Bake for 10-12 minutes or until the biscuits are a light golden brown and a toothpick comes out clean.
  9. Serve immediately with butter or clotted cream, jam, and honey.

Sweet potato scones for Harry and Meghan

To the bride and groom!

It’s national macadamia-nut day today!

Macadamia nut tea cake

A tropical tea cake for your sweetie

Many months back I posted about how our Miss Macadamia, with her low omega-6 fatty acids,  offers a treasure chest of healthy, stable fats for your dining pleasure.

Today, in honor of Macadamia’s special day, I’m reposting a delicious recipe for you to try out, featuring macadamia nuts and their oil. More

Meal time is family time

Holiday  turkey

Study Guide to Cook Up A Story


Chapter 3 of the print version of Cook Up A Story  offers kids a family ghost to scare them silly. Little Miss Ellie and the princess’s pie makes for a tasty Halloween treat. Then bake two delicious dishes from Ellie’s past. Ellie’s mixed French and Native background helps us learn to appreciate foods from other cultures. Sit down for a cozy chat with your folks and unmask recipes that conjure up your own family’s skeletons. Vinny uses Ellie’s Native roots to discuss food labels we see at the store: natural, organic, local, large-scale producers… We soon see that no one size fits all. There’s a lot to learn and the choice is up to us. More

Sweet potato makes flaky scones a snap

Sweet potato biscuits

Flaky, moist and healthy eating.

The sugar quandry

In my last post I came down pretty hard on refined white flour.  I was referring to the silky white wheat flour that bakers love to use in cakes and cookies. That’s because upon contact with the acid in our stomachs, refined flour breaks down quickly into the sugar our body uses for energy.

What’s more, refined flour likes to hang out in baked foods with ordinary sugar. Thanks to refined flour plus added sugar, our favorite cakes, cookies and biscuits deliver sugar to our blood stream in double doses. More

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