This is a classic pie crust recipe that uses 1/3 less butter because we add our raw yogurt. The yogurt gives a tangy flavor and lightness to the crust. We also use Maple syrup instead of sugar to give more depth in flavor as well as for health conscious reasons. Our bodies absorb the sugar from maple syrup much slower than from other simple sugars, (i.e. honey or refined sugar). I just love this crust; besides tasting amazing and standing out, it is simple to make! I’m not one to fuss in the kitchen. I use one bowl for this recipe and only have to handle it during the rolling out part. Anyone can make this! Use this recipe for all your favorite in season fruit, pumpkin, nut or savory pies. I especially love it with my Maple Blueberry Pie filling!
Ingredients:
- 3 c Flour
- 1 tsp Salt
- 1/4 c Raw Yogurt (or store-bought Greek Yogurt)
- 1/4 c Maple Syrup
- 1 c Cold Butter
- 6-8 tbs Ice Water
Directions:
Pre heat oven to 425 F. Cut butter into small cubes and place in freezer for 15- 20 min. It is important for butter to remain as cold as possible during process which will allow for flaky crust. 
Using food processor (if you do not have one place ingredients in large bowl and use pastry cutter to combine), sift flour into bowl of processor. Add salt , maple syrup, yogurt and chilled butter cubes. Pulse while adding ice water a Tbs at a time until mixture is roughly starting to pull together. Do not over process.
Empty bowl onto plastic wrap, cover into ball and place in fridge for 30 min. Then place on floured surface, cut in half and roll out into rough circle. Using roller, roll end of flattened disk around rolling-pin and unroll into pie dish. Press to pie dish form. 
Place desired filling in pie shell, and if desired roll out remaining half disk and pace on top cutting slits in center and cutting off excess pie dough from edges with sharp knife. Crimp edges as desired to close. Bake at 425 for approx 40 min using foil of cover over pie edges to keep from burning.
These are the best we have made! Our poor little waffle maker has been getting a workout. I added cottage cheese and my 
What a wonderful night at the 10th Street Farmers Market. We were able to connect with so many in the community about what we are hoping to do at Art to Feed. Husband and kids in tow we decided to be at the market with one day notice. I took all the remaining art I had, my easel and trusted things would work out. We placed a canvas and paints for the community to paint their “hearts” on. We will then donate the painting to 
children and youth deal with loss.I became aware of Jessica s house as a nurse practitioner when I needed to refer one of my clients for grief counseling and found very few resources. I am so excited about how it was received by the community. I feel like one of my biggest job as an artist and a christian is to encourage hope in others, and inspire based on what I have received. I pray for many more opportunities! 
. Made with almond flour, banana, oats, raw yogurt, applesauce and shredded carrots you wouldn’t think these would taste so good. My kids ate two each and are very picky eaters! I freeze remaining and warm up on school days or use as an easy wholesome travel snack.
Melt the stick of butter in large bowl in microwave. Place banana, brown sugar, applesauce, yogurt, maple syrup, shredded carrot in bowl and mash with masher (kids love this job). Add the oats and let sit while you combine dry ingredients. Sift flours, salt, baking soda and cinnamon together in medium bowl. Lightly whisk in egg to wet ingredients. Fold the dry ingredients into the wet slowly. Mix will be very lumpy, trying not to over mix! Add the mixture to muffin tin 3/4 of way to top. Prepare topping Microwave 1/4 c butter, add brown sugar, oats, maple syrup and flour. combine using fingers and drop a little on top of each muffin. Place in oven and remove after cooked through and golden brown (approx 15 min). Place on cooling rack and enjoy!
You won’t believe how easy this is! The trick here- you must have access to raw milk. It’s too bad we don’t have more access to farm fresh milk to make cultured cheese, butter and yogurt. There are many health benefits found in fresh milk that has not been pasteurized or homogenized, thereby retaining its healthy living cultures. To read more bout this visit 
of the list. I will also admit that since painting the cupboards are running a little bare, as I try to keep errands to a day or two a week. Painting should be fun and any mom can do it. Our outlets away from the constant laundry and demands of the day are important. Time to nourish our spiritual selfs is essential to our happiness and by default our families. Paint away, you will be surprised what you learn after one painting. Plus it is special to have something you love that you created in your home. God gave us all the gift of a mind to create things, the more you create the more He and others will value your work!
A Farmer is a provider to all. Not many can say that. Lilly May and I watch from the window as our boys head to work. How to raise farmer boys? Not sure if it happens naturally or if they are more inclined to like tractors and all things farm because they have no other choice! These boys are natural at helping on the farm and make us very proud. Should they choose to be farmers one day we pray there will be lots of opportunity for them. It is a blessing to be able to work so hard and provide for others through this work. I have admired my husbands lifestyle since I met him, and his passion for the dairy continues to grow…
the Art to Feed 