#GlobalApronA little cutie that my grandgirl and I made one afternoon.

While growing my own pumpkins for many years I hated to waste the leaves which I knew were edible. I searched for a recipe that would do justice to their flavour and entice my children to eat these amazingly healthy leaves.

When I cook its fair to say that I try to incorporate a wisewoman tradition of nurturing herbal healing in my recipes.Especially at this time of year in Australia. I love to use the abundant produce from my little garden and homesteading life.With wild foraged herbs thrown in for their medicinal qualities.

I made a regular flower because flowers are difficult to balance out. They're easy to make using a cookie cutter, but I didn't want to dirty any utensils.A decorative cutting using one knife.This brings color to the table. Enjoy it with your favorite simmered dish.If you want to make flower, simply cut the carrot into 5 equal sections in Step 2. Recipe by Misuke mama chan

A SIMPLE way to serve an ELEGANT yummy dessert.Hoping you give my apple roses a try, thanks!

this is a individual delicious snack, pretty too.to make more just add to recipe.

One of my favorite desserts. My mother-in-law made them all the time when she came to visit us in NM. A classic Southern dessert!

A simple apple garnish.

I wanted to make a delicious apple tart filling without using heavy cream.I revised a recipe found in a book by changing up the apples a bit and made it into an easy tart made with just milk.You may end up with some leftover apples at Step 11, but it's fine that way, since they're delicious just by on their own.Please don't use up all the leftover egg at Step 10. It should only be spread thinly throughout the entire crust. Recipe by peko&poko

I was tempted by the beautiful cherry blossoms and bought 50 g. Here I made salted cherry blossoms for the first time. To prevent the flowers from blooming, I placed them in the fridge right after I bought them, and even though they were in there for days, they came out delicious. Next year I'm planning on making a lot of salted cherry blossoms, and using them in a variety of dishes. Recipe by Masako Bishoku

I didn't really like the simple coloring of baked sweets in general, and came up with this recipe while I was in grade school, thinking it'll be perfect for many celebrations, such as enrollment, commencement, etc. I've been using it as a gift during many occasions for many years ever since.Following a request I received, I listed katakuriko potato starch as a substitute ingredient for corn starch, but I changed it to cake flour since although using katakuriko starch made it easier to pipe, the grooved pattern didn't come out that well.The grooved pattern will come out better when the dough is firm.When using powdered food coloring, dissolve with warm water or water, and color it stronger.If the dough seems too firm during the winter etc., soften by adding water or milk (no more than about 10 ml) or by warming it up a bit.I made the dough in the photo by putting the colored dough between the non-colored ones.The coloring will come out nicely that way. Recipe by Momora

Once cooked the bottom of this torte almost caramelized. Just an extra dimension of flavor. Use a sharp knife to cut your serving for the nicest presentation. Serve warm right out of the oven. Another treat for your sweets.