Homemade Fruit Leather: Most Requested

I usually make my most requested fruit leathers from homegrown and frozen berries and homemade applesauce. Learn more at TwiceasTasty.com.
Homemade jams and preserves are delicious, but they take hours my garden demands I spend weeding and harvesting. As I explain this week in my Twice as Tasty column for the Flathead Beacon, freezing homegrown fruit lets me keep up with the harvest and save that haul to preserve in a different way when I have more time. Two-step preserving may seem like extra work, but it’s really a time saver when that second process needs some dedicated hours and focus, like canning jam and rolling up dried fruit leather.

Berries freeze particularly well for later preserving projects, as well as for smoothies, baked goods, and more. I always spread them on a tray for a first round of freezing to discourage clumping in the freezer bag. Again, what seems like extra work makes pulling out just a few berries for muffins or a galette so much easier. Even defrosting an entire bag for my nephew and niece’s favorite fruit leather flavors seems to happen more quickly if the berries haven’t frozen into a solid brick.
Learn to make Homemade Fruit Leather


Potato Salad with Pickles and Creamy Dressing

Pickled vegetables and a mild, creamy dressing present a dichotomy of flavors as a complementary pairing. Learn more at TwiceasTasty.com.
In the early 2000s, I lived in St. Petersburg, Russia, for close to a year. I’d been traveling through Europe and northern Africa for much of the year before that and was drawn to the local flavors in each country and region I visited. Russia presented an interesting dichotomy: a love of all things pickled yet little tolerance for anything spicy or powerfully flavored.

The salad and dressing recipe I share this week in my Twice as Tasty column for the Flathead Beacon shows how this dichotomy can be a complementary pairing, which is perhaps one reason both tangy and mild flavors were so popular in Russia. In contrast, the blend that many Westerners know as Russian dressing, which often contains chili sauce, horseradish, and other hot or sharp flavors, would have been too much for my Russian friends. They even found my homemade mac and cheese, with its dash of mustard powder, too spicy. But the tangy combination of pickled vegetables and sour cream in this potato salad was just fine.
Learn to make Potato Salad with Pickles and Creamy Dressing

Roasted Winter Vegetable “Grain” Bowls

I make roasted-veg bowls to use up long-held homegrown vegetables, but the ingredients are easily attainable and affordable in grocery stores. Learn more at TwiceasTasty.com.
In my area, snow and ice continue to cling to shady places and most growing spaces have yet to transition past mud to diggable soil. Spring cleanup outdoors will happen slowly for now, but indoors is a different story, as I explain this week in my Twice as Tasty column for the Flathead Beacon. I’m focused on emptying my food storage spaces before the next round of growing and harvesting kicks in.

In my house, I’m making room in my freezer and on my canning shelves, both of which I filled to overflowing last year. But the main effort is to eat up dry-stored produce that has been keeping well in boxes but won’t continue to do so for long. The recipe in this week’s column uses some of these long-held homegrown vegetables, but they’re also ones that are easily attainable and affordable in grocery stores this time of year.
Learn to make Roasted Winter Vegetable “Grain” Bowls


The only change I’ve made to grandma’s snickerdoodles replaces shortening with butter and coconut oil—that and a sourdough variation. Learn more at TwiceasTasty.com.
Snickerdoodles have been one of my favorites ever since I raided Grandma Tiny’s cookie jar as a kid. I’d like to say that the recipe I use today, and shared this week in my Twice as Tasty column for the Flathead Beacon, follows her original one closely, but I can’t be certain: in all the times I watched her bake these cookies, I never saw a cookbook or recipe card. She knew all of the ingredients and measurements by heart.

The only change I knowingly made to her recipe was to replace vegetable shortening with butter and coconut oil, a blend I prefer for pie crust too. I’ve also come up with a sourdough snickerdoodle variation that replaces an egg and some of the flour with sourdough starter. The cookies’ defining tanginess, normally created just by the cream of tartar, becomes even stronger, yet they remain sweet and chewy.
Learn to make Snickerdoodles