Irish Guinness Stew

Beef and Guinness stew is a perfect dish for a cold autumn day. You can serve this as a stew or take it one step further and use it as the filling for an impressive pie. Do make sure the meat is tender before serving, different cuts of meat will take longer cooking times.

What you will need:

1-2 tbsp of rapeseed oil
1kg shoulder of beef, cut into one inch chunks
1 onion, chopped
2 carrots, roughly chopped
2 celery sticks, roughly chopped
2 cloves garlic, finely sliced
150ml beef stock
500ml of Guinness
Sea salt and ground black pepper
1 bay leaf
30g of plain flour

How to make it:

Heat the oil in a large pot and brown the meat in two batches, be careful not to overcrowd the pan. Remove and set aside on a plate. Add another drop of oil if you need it and then fry off the onion, carrots and celery. Add the meat back into the pot along with the garlic.

Pour in the stock, Guinness, one bay leaf and season to taste. Simmer gently for about 1 1/2 hours until the liquid has reduced. If the sauce isn’t thick enough strain the juices into a bowl and then transfer to a small sauce pan.

Mix a little of the sauce with the flour over heat until you have a smooth paste, then whisk through the rest of the liquid. Simmer gently until you have a thickened sauce, then tip back over the meat. Serve with mashed potatoes or crusty bread.

Photo credit: Donal Skehan



No-Bake Pumpkin Cheesecake


1 package (8 ounces) cream cheese, softened
2 tablespoons plus 1 cup milk, divided
2 tablespoons sugar
1 container (8 ounces) whipped dessert topping such as Cool Whip
2 graham cracker piecrusts (6 ounces each)
1 can (15 ounces) pumpkin purée
2 packages (3.4 ounces each) vanilla instant pudding mix
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves


Beat cream cheese, 2 tablespoons milk, and sugar until creamy. Whisk in whipped dessert topping. Divide cream cheese mixture between two piecrusts.

Separately, combine pumpkin, 1 cup milk, pudding mix, cinnamon, ginger, and cloves. Spread half of pumpkin mixture onto each piecrust. Cover and refrigerate for 4 hours, or freeze.

If you freeze pies, thaw whole pie in refrigerator for 1 hour before serving.

Testers’ notes: Mix the bottom layer of this pie just enough to blend; do not overmix. Also, you might try refrigerating or freezing the pie for 30 minutes after you add the first layer, but before you add the second. Lastly, do not make the top layer until you are ready to spread it, because the pudding mix will thicken as it sits.

Makes 2 pies.


Photo: Sam Jones and Quinn Brein

Christmas Burgers

This beautiful burger is from Rachael Ray magazine, December 2018. I can picture some cool variations. But this one is a WINNER for any season!


Sweet-Cherry Upside-Down Cake, Step-by-Step…

This delicious old-fashioned “one-pan” cake appeared in Bon Appétit magazine in April 2018. It’s been a favorite at the cabin when family and friends gather. Using frozen sweet cherries makes for an especially easy recipe. Enjoy!

Ingredients & Directions


Click on thumbnails below to enlarge…

Wiccan “Wheel of the Year” Cranberry Orange Spicey Nut Loaf

Wiccan Wheel of the Year Nut Loaf

From the Crisp Pinch of Imbolg that sweetens the New Orange-Blossom Spring; the Sundrenched Buttery Summer that feeds the Nut-Warm Harvest of Lughnasad and Mabon to Dark Wood Spices of Samhain and the Stark Red Cranberries of Yule–This Wiccan Wheel of the Year Nut Loaf Will Bring You the Prosperity & Light of the entire year!



2 cups all-purpose flour
3/4 cup white sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 dashes of dried, ground ginger
2 dashes of dried, ground cloves
1 dash of nutmeg
1/2 of a 12-oz bag of Ocean Spray Fresh Premium Cranberries (whole)
1/2 cup roughly chopped black walnuts
1 egg, beaten
2 tablespoons vegetable oil
3/4 cup orange juice with pulp (I use the juice and pulp from the orange I zest below, plus a 1/2 c of regular orange juice)
Zest of 1 large orange



Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan with Pam spray (I have also used a four-inch tall bundt pan and it turns out nicely).

Combine the flour, sugar, salt, baking powder, and baking soda and spices. Add the cranberries and walnuts, and stir to coat with flour.

Beat the egg, then mix in the oil, orange juice, and orange zest.

Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan.

Enter a caption

Bake for 50 minutes (I live 1000 feet higher than Denver, so I cooked mine 45 mins) in preheated oven, or until a butterknife inserted near the center comes out clean.

Cool in pan for 10 minutes, then upend and remove to a wire rack, and cool completely.

New England Jam Bread

An old-time recipe for putting jam into bread. You can use jelly or marmalade.

Yield: 1 loaf


3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup fruit juice (cranberry, orange, etc.)
1-1/4 cups jam
4 tablespoons melted butter (1/2 stick)
1 cup chopped walnuts


Preheat oven to 350°. Sift together dry ingredients. Beat in egg, juice, 1 cup jam, and butter. Stir in nuts. Pour into greased 9-inch loaf pan and bake 50 to 60 minutes. Spread top with remaining jam and return to oven to 5 minutes to glaze. Or, add all the jam to batter and frost with White Icing.

White Icing


2 cups powdered sugar
2 tablespoons warm milk
1 teaspoon vanilla


A simple frosting for sweet breads, coffee cakes, and rolls.
Sift sugar, add milk and vanilla, and blend until smooth. For a thicker or thinner icing, adjust amount of milk used. For colored icing, add a drop or two of food coloring. Makes 2 cups.

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