Cherry Coconut Bars are a Christmast tradition in Julie's family. This recipe comes from her Aunt Bette, who is 90 years old and still baking these each year for family and friends.
I found a vendor at our Orcas Island Farmers Market who had a variety of island apples that were slightly imperfect and I did make my Apple Butter. This year B&B friends gave me a box of Cameo apples for my apple butter from their organic orchard in Walla Walla, WA, and I now have another
I grew up with my Mom making these for the family.These cookies have a wonderful hint of orange zest and nutmeg. The trick is not to over bake them. Trust me they won't stay in the cookie jar for very long!
To give the banana bread a yummy banana flavor, I take over ripe bananas and freeze them. When I'm ready to make banana bread I defrost the bananas, which are very gooey but make up into a delicious moist banana bread.
Our recipe is now featured in several breakfast cookbooks! This dish is a beautiful dark pink-red in color and the taste is rich and full of luscious berries. Since one of the bounties of the Long Beach, Washington Peninsula, the location of Boreas Inn, is the cranberry, we use them frequently.
A beautiful and delicous dessert that shows off the Pacific Northwest summer stone fruit. May be made with apricots, peaches or pluots.
The sweet smell of bluberries and maple wafting off of this decadant breakfast dish is simply delightful! As the serving spoon gently lifts the creamy custard and berries from the dish, steam rises and teases with the perfect morning frangrance.
This particular cookie was the prize winner in the 1962 Pilsbury Cookie contest! It was my altime favorite cookie growing up. What make them different from most cookie recipes is that you mix the flour and sugar together first and then add the wet ingredients.
Cilantro, black beans, fresh heirloom tomatoes, Walla Walla Sweet Onions, and roasted peppers married together to mimic the flavors of the south. Finished with avocado and a poached egg.