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Janet Barton

Janet’s Granola

March 4, 2010 12 Comments

Monster Cookies

March 2, 2010 11 Comments

My kitchen

February 21, 2010 1 Comment

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About Me

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Trending Recipes

No-knead Crusty Bread
Old Fashioned Lemonade
Kalamata Olive and Rosemary Fougasse with Fresh Herb and Pepper Dipping Oil
Spicy Sweet Refrigerator Pickles
No-Knead Green Chile Cheddar Bread
Chocolate Drop Cookies
Creepy Witch Finger Cookies
No-Knead Pumpkin Harvest Bread
Butter Dream Sugar Cookies
Quick Homemade Almond Milk

Latest on Instagram

simplysogood

They are back! I anxiously await hatch green chili

They are back! I anxiously await hatch green chili season. Finally my local grocery store is now roasting them.

So naturally I buy them in bulk. Then clean them up a bit and store them in my freezer just so I can make this bread all year.

Out of all the crusty bread recipes I have created over the years this is probably one of my favorites.

I love the smoky heat of the green chilies combined with sharp white cheddar cheese

Link in bio.

#hatchgreenchilies
#crustybread
#greenchilies

Crispy on the outside, soft and tender on the insi

Crispy on the outside, soft and tender on the inside. These fun zucchini corn fritters are addicting little bites using this season’s fresh Garden harvest. 🌽🌽

Fresh corn cut right off the cob and shredded garden zucchini folded into a light batter Did I mention the chipotle lime dipping sauce? 🤤

You can whip these babies up in 30 minutes or less?

#cornfritters #zucchini #summerharvest

I have always been afraid of making sorbet because

I have always been afraid of making sorbet because I never knew just how much sugar to add to the recipe.

Then I found this little tip!!

Drop a clean, uncooked egg into the sorbet mixture. If the egg sinks to the bottom, more sugar syrup is needed.

Slowly drizzle and stir in more syrup until the egg begins to float to the top of the mixture.

You only want a quarter size of the egg showing. Once you see this much of the egg, you have added enough of the sugar syrup. Remove the egg and save it for baking a cake.

Why do this test? Well if you don’t add enough sugar syrup to the base, the sorbet will be icy and more like a granita.

If you add too much syrup, the sorbet will be more like a slush and not form a nice shiny scoop.
Who knew? 🤷🏼‍♀️

This is one BEETiful PEACHy wrap. Beets and peach

This is one BEETiful PEACHy wrap. Beets and peaches go with everything…am I right?
#lovebeets #beets #peaches🍑

Happy Father’s Day to all you great dads out the

Happy Father’s Day to all you great dads out there! Click the link in my bio for this double rootbeer ice cream float!

Happy Spring🌷 Here are some of my favorite Spri

Happy Spring🌷 Here are some of my favorite Spring recipes. I hope you love them.

Link to the recipes in my bio.

What fun no-knead bread flavor combinations have y

What fun no-knead bread flavor combinations have you tried!?
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Share in the comments below for us all to try!

Are you making sugar cookies this Valentine’s Da

Are you making sugar cookies this Valentine’s Day? 💝 I have been receiving so many questions regarding what sugar cookie is best to use. Click the link in my bio for a sugar cookie guide full of everything you need to know about baking sugar cookies.

Fluffy white chocolate icing is a silky smooth, me

Fluffy white chocolate icing is a silky smooth, melt-in-your-mouth icing. It is satiny, less sweet, and quite unusual. I think you’re going to love it!

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