skip to main content

I need spelt flour & agave nectar recipes please

17 years ago

I know Grainlady has posted a few, and modified many recipes over the years, but I haven't seen her post lately. I have offically been diagnosed with diabetes, and would appreciate some "easy" bread, muffin and desert/cookie type recipes.

Tami

Sort by:Oldest

Comments (10)

rhome410
17 years ago
I've used spelt flour as a straight across substitute for all-purpose. I thought I read here that when you knead bread you might want to do it a little less than with wheat. Since then I have, but didn't before and things turned out OK.
Terri_PacNW
17 years ago
yeah, you can pretty much use spelt straight up.
I'd also recommend getting or making some oat flour and adding.
I also use Almond Meal to "boost" protein levels in my baked goodies.
Agave can be subbed at often 1/2 the rate of sugar called for..however..treat it like honey in baked goods..it adds moisture.

Sounds like you want to got the route of Low GI foods.
Best to look for Low Glycemic recipes.
Related Discussions
baking in bread machine using spelt flour?
Q
Comments (2)
I don't know about spelt being "healthier", because there are health benefits to consuming whole grains in general, and all whole grains have their redeeming qualities over refined flour. I only use freshly-milled spelt because that's the only way to get all the nutrients available in the grain - Fresh Is Best.... I use a large variety of freshly-milled grains/seeds/beans in baked goods. This link will give you a nutritional comparison: http://whfoods.org/genpage.php?tname=dailytip&dbid=148&utm_source=rss_reader&utm_medium=rss&utm_campaign=rss_feed Spelt is a little lower on the glycemic index of foods than wheat, probably because it hasn't been hybridized like wheat has and it has a higher protein level than wheat. Spelt is the ancient form of our modern red wheat varieties, while kamut is the ancient form of durum wheat (used for pasta/noodles). Spelt has a great nutritional profile and is often easier to digest for some people who find wheat difficult to digest. I like to feed my sourdough starter spelt flour because it is higher in carbohydrates than wheat flour. I use spelt (freshly-milled at home) mostly in baked goods like quick breads and cookies where I don't need a lot of gluten development. In fact, there are 100% spelt sugar cookies in the cookie jar this weekend. In bread recipes, I use spelt like I would other low-gluten flours (rye, barley, kamut, etc.), substituting it for 20-30 percent of the flour PLUS 1-2 T. vital wheat gluten, but there are plenty of recipes for 100% spelt bread. Vital wheat gluten is unnecessary in 100% whole wheat bread because I mill grain that is 13.1% protein, which is more than enough gluten to get a high rise. Adding too much vital wheat gluten will make bread tough. There are benefits using a sponge method when making 100% whole wheat breads, over using the more modern quick method (straight- or direct-dough method). When making whole wheat bread in the Zo, I use a sponge of at least 2-1/2 hours, but generally an overnight sponge. The loaves are as high-rising and nearly as light in texture as any white bread. However, I never bake breads in the Zo. The gluten level of spelt, and the type of gluten protein in spelt, is much different from wheat. Gluten in spelt is around 5,000 parts per million compared to wheat which begins at 50,000 parts per million and go up from there. Gluten in wheat is like a sponge in your dough soaking up hydration, so when using spelt in a recipe designed for wheat flour, you will either use less liquid or more flour to get the correct hydration using spelt. The gluten in spelt also takes less time to develop, so not as much kneading is required. If you like using spelt, I'd suggest the book "The Spelt Cookbook" by Helga Hughes. She uses wholegrain spelt flour and "white" spelt flour (with the bran and germ removed) in the book. For people who have difficulty digesting wheat (this doesn't include people who are gluten intolerant), you may find you can use sprouted spelt flour (link below), or other sprouted flours. Recipe for a bread machine... SPELT BREAD (source: Bread Machines For Dummies - by Glenna Vance and Tom Lacalamita) 1-1/2# loaf with changes for 2# in (----) 3/4 c. (1 c. + 1 T.) water 2 T. (3 T.) vegetable oil 2 T. (3 T.) sugar 1 t. (1-1/2 t.) salt 3 c. (4 c.) spelt flour 2-1/4 t. (1 T.) Active Dry Yeast 1. Have all the ingredients at room temperature. 2. Place the ingredients in the pan in the order listed. 3. Select a Basic, White, or Normal cycle and a medium crust color. Press Start. Variation: You can make a cinnamon raisin bread with this recipe by adding 2 t. of cinnamon and 3/4 c. raisins to the 1-1/2-pound loaf. If you are making the 2-pound loaf, use the same amount of cinnamon but increase the raisins to 1 c. Be sure the raisins are a bit dry or they will disintegrate in the bread. -Grainlady Here is a link that might be useful: Summers Sprouted Flours
...See More
Grainlady & Agave....recipes wanted
Q
Comments (7)
- Substitute agave nectar for sugar - 1 c. sugar = 1/2-3/4 c. agave nectar. I can sometimes use only 1/3 c. agave nectar to replace 1-cup sugar - it depends on other ingredients and your "sweet buds". Use it in equal amounts in recipes that use honey as the sweetener. You may need to add a little flour to make up for the added liquid when substituting agave nectar for sugar. - I've never seen a dry form of agave nectar, always liquid, and I wouldn't use the liquid agave nectar in place of powdered sugar for dusting or rolling cookies in. I don't have a Banana Nut Muffin recipe, but I have this recipe you might be able to bake into muffins. Most quick bread recipes adapt easily to muffins. I was working on a Peanut Butter Banana Muffin recipe a couple weeks ago, but I need to make some more changes or else I'd share it. BANANA-POPPY SEED BREAD 1 c. mashed bananas 1/4 c. agave nectar 1/2 c. kefir - (or milk) 3 T. coconut oil (or vegetable oil) 1 egg, lightly beaten 1 c. all-purpose flour (I use freshly-milled spelt) 1 c. whole wheat flour (I use freshly-milled white wheat) 2 t. baking powder 2 T. poppy seeds (I also use whole amaranth instead of PS) 1/2 t. baking soda 1/2 t. salt 1/2 t. cinnamon (you can add nuts if you like) vegetable cooking spray Combine the bananas and agave nectar in a bowl; stir well. Let stand 10 minutes, stirring occasionally. Stir in kefir (or milk), oil, and egg; set the mixture aside. Combine flours and the next 6 ingredients in a large bowl and stir well. Make a well in the center of the dry mixture; add banana mixture to dry ingredients, stirring (by hand) until moistened. Spoon into an 8-1/2x4-1/2x3-inch loaf pan coated with cooking spray. Bake in a 350F oven for 1 hour or until a pick inserted in center comes out clean. Cool in pan 5-10 minutes. Remove from pan and finish cooling it on a rack. ----------------------------- PROTEIN PEANUT BUTTER BALLS 1/2 c. whey powder (vanilla flavor) 1/2 c. peanut butter 2 T. Agave Nectar 1 t. vanilla or almond flavoring Mix thoroughly, using a fork. If desired, add 1/2 - 3/4 c. crisp whole-grain rice cereal (or Rice Krispies) to the dough. Form into 3/4-1-inch balls. Toppings: - Melt 1 c. chocolate chips and drizzle over the top. - Dip the balls in a little Agave Nectar and then dip into chopped, blanched, roasted almonds or toasted unsweetened coconut. -------------- COCONUT ALMOND CANDY Melt: 2 T. butter in a frying pan Add: 1/2 c. long-shred UNsweetened coconut 1/2 c. chopped almonds Over medium heat, cook until the ingredients begin to brown. CAUTION: this will burn easily. Remove from heat. Add: 2-3 T. Agave Nectar 1 t. almond flavoring Stir well. Place in small paper candy cups/papers (like tiny cupcake papers). Cool in a refrigerator at least 1/2 hour to set. Yield: approximately 20 pieces ------------------------------ VANILLA ICE CREAM 4 oz. Liquid Pasturized Egg Substitute (DO NOT use raw eggs!) 1/4 c. Light Agave Nectar 1 c. Half and half (or milk) 2 c. Heavy cream 1-1/2 t. Vanilla 1. In a 4-cup measuring cup or equal-sized bowl, combine egg substitute, Agave Nectar, and vanilla in a bowl and stir to mix. 2. Add cream and half and half (or milk). 3. Chill thoroughly. 4. Process in a Deni Scoop Factory Compact Automatic Ice Cream & Frozen Dessert Maker or ice cream maker of choice. Yield: 1 quart AGAVE NECTAR CHOCOLATE SYRUP 1/2 c. HersheyÂs Cocoa Powder 1 c. Light Agave Nectar 1 c. Cold water 1/2 t. Vanilla 1/2 t. Guar gum (optional) 1/8 t. Sea Salt 1. In a large saucepan, combine cocoa, Agave Nectar and salt. Stir in water. Bring to a simmer over medium heat, stirring constantly with a wire whisk, until smooth - about 5 minutes. 2. Add 1/2 t. guar gum for a thickener. 3. Place the pan in a sink of cold water and stir with the whisk until cool. Stir in vanilla. Pour into a covered container and refrigerate. 4. Shake before using. (Note: I usually make 1/2 a recipe. You can add this chocolate syrup to milk.) -Grainlady
...See More
What do I need to know about WHITE whole wheat flour?
Q
Comments (26)
Kari & Clare - Kari - My sources for wheat: 1. locally grown hard winter red and white wheat (free or very cheap, but usually NOT chemical-free or organic) 2. Heartland Mill, Marienthal, KS - organic grains 3. Bob's Red Mill - soft white wheat (and other grains) 4. Wal-Mart - Hard Spring White Wheat - Prairie Gold (from Wheat Montana - chemical-free) - they also carry hard red wheat Bronze Chief. Wal-Mart has only recently started carrying Wheat Montana wheat around here - $5 for 25-pounds. Mills: 1. (A very old) Whisper Mill - which is an electric impact mill (now known as a Wonder Mill) - this mills most grains/seeds/beans into a very fine flour - fine flour = fine bread, coarse flour = coarse bread. 2. Marga Mulino Flaker Mill - for cracked grain, flakes, and coarse farina (for cooked cereal) 3. Corona Corn Mill - for coarsely milled grain and corn meal. 4. Porkert Seed Grinder - for small seeds, such as amaranth, poppy seeds, teff, etc. 5. Bosch Coffee/Spice - for milling flaxmeal. 6. Family Grain Mill - a hand mill, that also has an electric-powered motor to run it as well, that has a lot of attachments available for other uses (meat grinders, flakers, etc.). This is my back-up mill. You have to mill the flour twice to get a reasonably fine grind of flour. Source for recipes: I suggest you start by substituting unbleached/bleached flour in your favorite recipes with a portion of wholegrain flour. There are all kinds of books out there on whole wheat baking. I have a collection of 28 beans, seeds, and grains that I use milled and whole - included in that, several types of wheat. I develop many of my own recipes because I use really "odd" ingredients, including gluten-free baking. Here's a few books I like from the large selection in my library: RECIPES FROM THE OLD MILL (Baking with Whole Grains) by Sarah E. Myers and Mary Beth Lind WHOLE WHEAT COOKERY (Treasures from the Wheat Bin) by Howard and Anna Ruth Beck THE AMAZING WHEAT BOOK by LeArta Moulton THE SPLENDID GRAIN (all kinds of seeds and grains) by Rebecca Wood WHEAT COOKIN' MADE EASY by Pam Crockett --------------- Clare - Wheat comes in HARD (strong/high-gluten) and SOFT (weak/low-gluten) varieties. Whole Wheat Pastry Flour is milled from (low-gluten) soft red wheat, just like you thought. It's best used just as you described - in baked goods where you don't want a lot of gluten development - for the most part, anything other than yeast breads. Low-gluten bleached flour would include White Lily and Martha White - which are great for quick breads, pastry, etc. I purchase soft white wheat berries from Bob's Red Mill to mill into whole wheat pastry flour. I also use freshly-milled spelt and some rye, barley, and triticale for baked goods that need low-gluten flour, as an alternative to soft wheat flour. All wheat has a protein level that determins if the grain is hard or soft. Even in the same field you'll find protein (gluten) level differences from one side of the field to the other. If a portion of the field is shaded(usually at the edge of the field) and/or there's a low place in the field that retains water after a rain, the wheat that receives a lot of water/shade will usually have a low-protein count. Even though hard wheat may have been planted, the protein level is also determined by the amount of rainfall, and other factors. Soft wheats are characteristicly plump (a lot of endosperm), while hard wheat varieties (especially winter wheat) is small, wrinkled, and very hard when you bite it. When soft whole wheat is milled, the flour is exactly that - very soft to the touch. Hard whole wheat is much 'grittier' - due to the higher percentage of bran to endosperm ratio. All bleached/unbleached flour is milled from a combination of wheat protein levels to formulate the amount of protein for the type of flour needed. High-protein wheat is used for yeast breads, a combination of hard and soft wheat is milled for all-purpose flour, and pastry flour is milled from soft wheat. There are also fields of extremely high protein wheats (15% or more), but they are mixed with lower protein wheat to make flour. I've used some wheat that was 16% protein, and it took forever (lots of kneading and a very long fermentation) to develop the gluten in bread - 12-13% protein level is much better for yeast bread. Too much gluten will make a tough loaf of bread. The highest protein level wheat is durum wheat. Unlike hard red and white wheat varieties which are used for yeast breads, durum wheat is used in pasta. I mill durum for whole wheat pasta - NOT red or white varieties of wheat. Commercial whole wheat pasta is made with wholegrain durum wheat. The elements in wheat protein that we call "gluten" are actually a gluten group - GLUTENINS and GLIADINS. Glutenins provide the elasticity quality that allows bread dough to expand. Gliadins contribute to the viscosity and extensibility of bread dough. Red and white wheat varieties have a dominance of GLUTENINS and less GLIADINS. Durum wheat has a dominance of GLIADINS and less GLUTENINS. Therefore, even though durum wheat has a high protein level, it's unsuited for bread making, due to the type of protein. -Grainlady
...See More
Recipes using maple syrup~please add yours..:o)
Q
Comments (24)
Since I don't like "sweet" with my meat or fish, I only use maple syrup in traditionally sweet foods. Mostly desserts or . Home Cookin Chapter: Recipes From Thibeault's Table Maple Cream Fudge ================= 1 cup white sugar 1 cup brown sugar 1 cup cream 1/3 cup of butter 1/4 cup of maple syrup pinch of salt vanilla . Add the two sugars, butter and cream maple syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. You might need to cook it for another minute or two. Remove from the heat, add a couple of teaspoons of vanilla and start stirring. It takes about 14 or 15 minutes for the fudge to cool and thicken. Pour into buttered dish. Option: Replace the cream and cup of white sugar with one can of Sweetened Condensed Milk and increase the maple syrup to 1 cup. 1 1/2 cups brown sugar 1/2 cup white 1/2 cup white corn syrup 1 cup butter 1 cup cream pinch of salt vanilla Cook to almost hard ball stage. Let cool slightly, stir and then pour into butter pan or mini muffin tins. Home Cookin Chapter: Recipes From Thibeault's Table Maple Mousse With Walnut Praline ================================ Source: Marg (Friend) 1 Tablespoon Gelatin 1 1/4 cup cold water 2 eggs beaten 1 cup maple syrup 1 Cup whipping cream - whipped . Soak gelatin in cold water. Beat eggs and combined with maple syrup in top of a double boiler. cook stirring constantly over boiling water until it coats a spoon. Add gelatin and stir until dissolved. Strain if necessary. Refrigerate until thick. Whip cream until stiff. Whip gelatin mixture. Fold in whip cream until well combined. Pour into 3 1/2 cup mold and refrigerate until set. Praline 1 cup walnuts 1 cup white sugar 1/4 cup cold water toast walnuts at 350 for 10 minutes. Do not burn Add water to sugar in heavy sauce pan and stir until sugar has dissolved. Cook until sugar turns a golden brown. Add nuts and immediately pour on to a buttered cookie sheet. Let set for one hour. Chop coarsely. Sprinkle chopped praline over each serving. Home Cookin Chapter: Recipes From Thibeault's Table Butter Tarts ============ 1/4 cup butter at room temperature 1/2 cup firmly packed brown sugar 2 eggs 1 tsp vanilla 1/2 teaspoon lemon juice 1 cup maple syrup 1 cup walnut halves Optional - 1/2 cup currants or raisins water Blend together the butter and brown sugar. Beat the eggs lightly and stir into the butter and brown sugar and add the corn syrup. (You can substitute Corn syrup for all or part of the Maple syrup.), add vanilla and raisins if using. Fill tart shells about two thirds full. Bake at 375°F for 15 to 20 minutes or until pastry is golden. The filling in these tarts is runny. Do not over bake or the filling will firm up. Let tarts set in the tins for about 3 minutes. Remove carefully and cool on racks. Makes about twenty 3 inch tarts. Home Cookin Chapter: Recipes From Thibeault's Table ==================== Source: Foodtv.ca Anna Olson Dough * 2 cups all purpose flour * 2 tbsp oats * 1/2 tsp baking powder * 1/2 tsp salt * 1 cup unsalted butter, cut into pieces and chilled * 2 tbsp sour cream * 2 tbsp maple syrup Preheat oven to 350 F. Combine flour, oats, baking powder and salt in a bowl. Cut in butter the texture of coarse meal. Stir sour cream and maple syrup and add to dough, Mixing until it just comes together. Chill dough for 15 minutes.
...See More
CA Kate z9
17 years ago
This is a list of the recipes I've collected... some are from grain lady. If you want to tell me which you'd like I'll C&P them. If you want them all then email me with your address and I'll email them to you.

SPELT RECIPES
Wacky Cake.cwk
Spelt Pie Crust.cwk
Spelt Flour Muffins.cwk
Spelt Flour Carrot Cake .cwk
Spelt Banana Bread.cwk
Soft Spelt Dinner Rolls.cwk
Banana-Poppyseed Bread.cwk
Banana Loaf .cwk
3 Variety Spelt Cookies .cwk
Diab. Pumpkin Roll.cwk

AGAVE NECTAR RECIPES:
Chocolate Walnut Fudge.cwk
Chocolate Ice cream.cwk
PROTEIN PEANUT BUTTER BALLS.cwk
Hot Chocolate.cwk
GRILLED PEACHES WITH BALSAM.cwk
Easy Agave and Lime Salmon.cwk
COCONUT ALMOND CANDY .cwk
AGAVE NECTAR CHOCOLATE SYRU.cwk
Black Bean Brownies.cwk
Agave Peach Cobbler.cwk
VANILLA ICE CREAM.cwk
SP/Pumpkin Pie.cwk

I've had good luck just substituting spelt for flour and agave nectar for sugar in many recipes I don't have written down.

The following is some of the info I've collected:

grainlady (My Page) on Fri, Nov 7, 08 at 14:49

Most publications and on-line information say to use 25% less agave nectar than sugar called for (3/4 c. agave nectar for each 1 c. sugar), but I've found I can use much less than that in most cases. It depends on other ingredients and what part (food science) the sweetener plays in the type of food. If there are sweet ingredients or spices, you can often use less agave nectar than 25%.

Spelt Sweet Treats

When using spelt in recipes calling for wheat flour, remember that spelt requires about 25% less liquid. Either reduce the liquid by 25% or add 25% more spelt flour than the recipe calls for! Enjoy!

Desi @ DVO
grainlady_ks
17 years ago
- THE SPELT COOKBOOK - by Helga Hughes is a good collection of spelt-specific recipes.

Depending on the recipe, spelt can generally be substituted cup-for-cup for all-purpose flour. I only use freshly-milled. Spelt has less gluten than wheat flour and you may find you need more flour, or a little less hydration in some recipes. Gluten is the "sponge" for hydration absorption.

You'll find some more information and recipes at Summers Sprouted Flour Company. Link below. 100% organic sprouted spelt flour has gluten at a level of 5,000 parts per million compared to wheat which begins at 50,000 parts per million and go up from there.

For recipe ideas for agave nectar, there are several books that have been published. I don't have them in my collection because I've been using it for so many years. Check Amazon.com. I started by using recipes that had honey in them and have a number of honey-specific cookbooks. They were easy to adapt to using agave nectar.

I'd also echo terri pacnw about using low-glycemic foods and low-glycemic recipes. In my pile are:

"The Everything Glycemic Index Cookbook" by Nancy T. Maar and for general information,

"Glycemic Index Weight Loss" by Lucy Beale and Joan Clark, R.D., C.D.E. - great general information on the subject.

"The Glucose Revolution" and all the other books on the subject by Jennie Brand-Miller et al. That's where I read about the ancient forms of wheat, spelt and kamut, being lower-glycemic than wheat flour. I also use barley, rye, and oat flours instead of all wheat flour to lower the glycemic impact. ALL are used freshly-milled.

-Grainlady

Here is a link that might be useful: Summers Sprouted Flour Company
khandi
17 years ago
westelle - I'd love to have the recipe for chocolate walnut fudge and the banana loaf.

Please and thank you!
CA Kate z9
17 years ago
Chocolate Walnut Fudge
Serves: 25
Â Â Â 1 (14-ounce) can sweetened condensed milk
Â Â Â 1/3 cup agave nectar
Â Â Â 1 pinch salt
Â Â Â 12 ounces semisweet chocolate chips
Â Â Â 1 cup coarsely chopped walnuts (4 ounces)

Â
Mix sweetened condensed milk and agave in a small saucepan and stir to blend. Add a large pinch of salt. Bring mixture just to a boil, stirring with a wooden spoon until smooth. Add chocolate chips and lower heat to a simmer. Cook, stirring constantly, until chocolate melts completely and mixture is smooth. Stir in walnuts. Pour the warm mixture into an 8 x 8-inch pan and smooth the top with a butter knife. Let cool and refrigerate until cold. Cut into 25 squares.

____________________________________________________________________

Banana Loaf Made With Spelt Flour Recipe

Ingredients
Â 1/2 cup butter at room temperature
Â 1 cup or less light/golden brown sugar
Â 2 organic eggs, beaten
Â 1 tsp. vanilla (optional)
Â 2 cups Spelt flour
Â 1 tsp. baking soda preferably aluminum-free
Â 1/2 tsp. salt
Â 2 or 3 very ripe organic bananas, mashed
Â 1/2 cup chopped walnuts (optional)

Directions
1. Pre-heat oven to 350 degrees F.
2. Beat butter and sugar together until creamy.
3. Add eggs and vanilla and beat well.
4. Stir in dry ingredients.
5. Blend bananas and walnuts and mix gently.
6. Bake in a well greased and lightly dusted 5 x 9 inch loaf pan or three 3 x 5 inch loaf pans.
7. Bake for one hour or until toothpick comes out clean.
8. Lessen the baking time for the smaller loaf pans.
9. NOTE: When using spelt flour as a substitute for All-purpose or whole wheat flour, always remember that spelt requires approximately 25% less liquid. You can either reduce the liquid by 25% or add 25% more spelt flour than your recipe calls for.
bons
17 years ago
If you need to stick with low GI foods, Spelt is not for you. It has a fairly high GI number.

You probably should look more at bean flours, maybe mixed with other flours.

It will take a little time to learn about and transition to eating foods that are better for you, but once you get used to it and get a few good recipes, it's not that bad.

Can you have dark chocolate? Here's a wonderful heart healthy easy recipe for chocolate clusters.

1 cup toasted almonds, coarsely chopped
1/2 cup dried cherries, coarsely chopped
6 oz. dark chocolate (best quality you can afford), finely chopped

In a medium bowl, toss together the chopped almonds and the cherries. Line a baking sheet with waxed paper.

Melt the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the top pan. Removed from heat when melted.

Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart.

Put them in the refrigerator to set for 20 minutes. Store and serve at room temperature.

Bonnie
tami_ohio
Original Author
17 years ago
Thank you so much! Westelle, you have mail. I don't often eat cookies/cakes, ect, but do love my bread. I am getting better at eating better but need to do even better. And then, I need to figure out how to do some of this in the motor home when my husband decides we are going to be gone for a month, and be on the road all the time, either in the MH or in the truck. He never stays put when we get where we are going, off to sight see right away! And there isn't much frige and freezer space, either! I will learn, tho!

Tami
khandi
17 years ago
Thanks westelle!
ovenbird
17 years ago
Grainlady, what adjustments do you make when substituting whole wheat flour with spelt flour and sugar with agave nectar in the same recipe? It sounds like more spelt flour should be used to counteract the added moisture of the agave nectar? I'm beginning to feel like a mad scientist!

Related Stories

KITCHEN DESIGN World of Design: Favorite Recipes From Food Lovers Around the Globe

Travel with your tastebuds and experience for yourself these international foodies' favorite dishes

LIFE Houzz Call: What Has Mom Taught You About Making a Home?

By Vanessa Brunner

Whether your mother taught you to cook and clean or how to order takeout and let messes be, we'd like to hear about it

LIFE Simple Pleasures: The Joy of Baking

By Laura Gaskill

Fill your house with a heavenly scent and your heart with cheer by making time to bake

GARDENING GUIDES Backyard Birds: Invite Entertaining Hummingbirds Into Your Garden

By Habitat Network

Hummingbirds — unique to the Americas — zip through open landscapes seasonally or year-round. Here’s how to attract them

GARDENING GUIDES Oh, Deer! 10 Native Flowers That Stand Up to the Herds

By Benjamin Vogt / Monarch Gardens

Keeping a garden amid hungry deer can be hard, but these plants should fare well

LIFE 8 Home Projects Perfect for Holiday Downtime

By Laura Gaskill

Start the new year on the right foot by using some free time now to organize, store and clean

Sponsored

More Discussions

Do you want to see what I got FREE this week.....take a peek...

63

No-Bake Summer Desserts?

20

Thinking of Petalique--What's your top 5 quick take-out?

12

What do you eat when it's REALLY hot?

30

Pomegranate treats? Sukkot?

3