Author: Cookshare

I have been a natural foods cooking instructor for over 25 years. I discovered fermentation back in the early 90's and got attached to making lacto-fermented brine vegetables and continue to explore the global reach of fermented foods. I am detailing recipes I developed or sourced from what I call "home meals." They are simple, locally sourced, and balanced as everyday cooking; the kind that rural people consumed before industrialization. They are meant to be digestible, delicious, and easily repurposed as a "planned-over" staple for more meals. Enjoy!

Dessert Sauce & Toppings

Build raw fruit desserts with clever sauces

Fruit Crisp

Baked Fruit Under a Crunchy Topping – It’s a Winner Takes All Dessert! Crisps of fruit, nuts, and oats, are a simple tradition and a great finish to the meal. Over the years I have made countless combinations of fruits and nuts to highlight the season or when there’s an abundance of fruit on hand….

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Fruit Showboats with Pastry Cream

Glorify Fresh Fruit with Easy Pastry Cream Pastry cream is a French base for making fruit tarts. Unlike whipped cream it is a thickened pudding that will hold up so you can prepare ahead and keep refrigerated to just before serving. It is a beautiful act to slice fruit showboats in front of your guests….

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Almond Thumbprint Cookies

Quick, Sturdy and Top Shelf –  These Cookies are Classics For those who don’t like to bake, use rolling pins, sifters, nor fuss with cookie cutters,  these drop cookies are entry level baking greatness! RECIPE: Makes 16 to 20 almonds, raw,  2 cups  rolled oats, 1 cup  cinnamon, 1/4 tsp salt, 1/8 tsp  maple syrup,…

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Night Time Oatmeals

These Two Breakfast Dishes are My All-Time Favorites For a quarter century I have been an oatmeal fan with a twist. I learned to make it at night before going to bed. The recipes are super quick to fix, and yield a hardy bowl of breakfast. Last year I found this cold oatmeal and love-love-love…

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Pecan Cookies

These Cookies Yield a Crispy Texture with Easy-Peasy Instructions RECIPE: Makes about 30 pecans, 1 cup, chopped flour, pastry, 1-1/4 cups, [whole wheat is good] rolled oats, 1-1/4 cups salt, 1/2 tsp maple syrup, 1/4 cup vegetable oil, bland, 1/2 cup rice vinegar, 1 tsp vanilla extract, 1 tsp INSTRUCTIONS: Preheat oven to 350 degrees….

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Monastery Lentil Soup

The backbone of Cookshare is to produce memorable recipes using simple ingredients