Contest Rules Photo due: April 21, 2011For those who have a bread machine. Yogurt Spelt Bread 1 ¾ cup natural no fat yogurt2 tablespoons olive oil3 tablespoons buckwheat honey4 cups spelt flour½ cup white flour1 ½ teaspoons sea salt½ teaspoon baking soda1 teaspoons quick rise yeast Place all wet ingredients into the bread pan. Place all dry ingredients on top of wet ingredients. Make a well for the yeast and add the yeast into the…

Contest Rules Photo due: April 20, 2011I borrowed the concept of this recipe from a medieval recipe book which had pears poached in red wine with poudre fort and sugar. While the recipe is wonderful and has stood the test of hundreds of years, I wanted a lighter version for an intimate, elegant meal. Poached Peaches or Pears 4 fresh freestone peaches or pears1 ½ cups white wine½ cup Galliano liqueur½ cup sugar½ vanilla beanZest…

Contest Rules Photo due: April 19, 2011I first discovered this recipe as a girl experimenting with a recipe on the back of an instant whipped topping package. Years later, while playing with eighteenth century recipes, I came across Mrs. McLintock’s Receipts for Cookery and Pastry-Work, and lo, there was the dessert I’d prepared as a girl. Well, it was sort of the same dish, except Mrs. McLintock called for clotted cream. In my adaptation of…

Contest Rules Photo due: April 18, 2011This recipe was developed as a way to use up all those pathetic, withered citrus bits in my fruit basket. Citrus Cake 1 lemon1 lime1 orange1 cup soft margarine2 cup white sugar4 eggs3 cups flour½ teaspoon baking soda Glaze ¼ cup icing sugarjuice of half a lemon Preheat oven to 350F. Zest the three citrus fruits, and set aside the zest. With a sharp knife remove the membrane from…