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Home » Entries posted by Carol Egbert
Stories written by Carol Egbert
Carol Egbert is a writer, painter, graphic designer and cook. Her studio is on a country lane in rural Vermont. During mud season she escapes, for a couple of months, to a flat in Sicily overlooking the Ionia Sea. Her newspaper columns, magazine articles and blog are illustrated with her watercolor paintings – Honest Cooking means beautiful food.
Carol Egbert is a writer, painter, graphic designer and cook. Her studio is on a country lane in rural Vermont. During mud season she escapes, for a couple of months, to a flat in Sicily overlooking the Ionia Sea. Her newspaper columns, magazine articles and blog are illustrated with her watercolor paintings – Honest Cooking means beautiful food.
Frangipane Plum Tart
This delicious tart has a buttery crust filled with almond frangipane filling studded with plums.…
Roasted Pears and a Pear Cake from a Vermont Kitchen
A spicy pear cake, lovely for dessert, tea time or even breakfast.…
Portugese Milk Mayo from a Vermont Kitchen
A creamy egg-free mayo with a hint of garlic and five colorful variations. By Carol Egbert It may be too late to make a New Year’s resolution to go to the gym three times a week, or to sort out…
Seedy Batter Bread the Vermont Kitchen Way
This whole grain, seedy bread is lovely toasted and topped with jam, as the outside of your favorite sandwich or partnered with soup and salad for dinner.…
Cauliflower Soup from a Vermont Kitchen
A hearty, creamy, soup flavored with extra sharp cheddar cheese. …
Welsh Cakes from a Vermont Kitchen
Currant studded griddle cakes, dusted with vanilla sugar, perfect for breakfast, especially when spread with butter and topped with jam.…
Corn Chowder from a Vermont Kitchen
A hearty and creamy soup made with corn and potatoes, flavored with a bit of bacon.…
Toffee Sticky Pudding from a Vermont Kitchen
Toffee Sticky Pudding, also known as Sticky Toffee Pudding, is a steamed or baked dessert consisting of a moist sponge cake made with dates, topped with a warm toffee sauce and finished with a cloud of whipped cream.…
Ketchup from a Vermont Kitchen
Homemade ketchup is better than anything you will every be able to get from the supermarket.…
Steamed Brown Bread
This brown bread is lovely topped with butter or cream cheese and it can be served at breakfast, lunch or dinner.…
Blueberry Lemon Marmalade
Lemon marmalade, tinted pink with blueberries, lovely on scones, toast, or muffins and a welcome holiday gift.…
Warming Chicken Soup Two Ways
Chicken Soup made in less than 45 minutes with two variations - Chicken Soup with Rice and Chili Chicken Soup with Beans.…
Apple Crumb Cake from the 1930′s
A cake made with pantry basics, flavored with seasonal fruit and your favorite spices.…
