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Owned by Dar

Dar's Jars
51
$10/month

Novice to advanced canner you'll find your people here. Recipes, chat, videos and more. Join this international community today and CONNECT.

10 contributions to THE LEGACY COOKBOOK ACADEMY
WHO ARE YOU? 😎 😍
Whether you’ve been here since day one or you’re brand new to our corner, we would love to get to know you a little better! Take a moment to introduce yourself in the comments below. Tell us: - Who you are and where in the world you are tuning in from  - What you do and specifically, the unique spin or personal touch you bring to it  - One thing that makes your heart sing outside of work  We all bring our own distinctive lens and background to this community, and that mix is what makes this space so special. So don't be shy — jump in and introduce yourself! And also, add a link to your Skool community! Over to you! 👇 Tell us all about yourself and your unique work in the comments! We can't wait to meet you. @Dar Brown
WHO ARE YOU? 😎 😍
0 likes • Jul 21
Well hello. I'm not sure I've been here from the beginning, But I have been here a while. A little about me. I'm from Alaska, grew up on a homestead, and I am very passionate about all things food. From growing to preserving and everything in between. I'm trying to bring together as many culinary minds as possible, in my own community, called Share Food Love. From novice to full blown chef, we have a little of everyone from here there and everywhere. All inspiring each other and being inspired. Also, I am an artist. I love putting intentional designs on tee shirts, mugs, and my photography on journals. I have an online store called Crazy Buffalo Design. My designs are a bit cheeky and not something you'll see everywhere. If you are looking for unique, purposeful design, not decoration, my shop is the place for you.
0 likes • Jul 21
@Gwynne Conlyn why thank you.
OK, I’ll tell you my secret sauce.
There’s a little something extra I do to my cinnamon filling that most folks won’t catch, and that’s the whole point. I add about an eighth of a teaspoon of nutmeg. No more than that. Nutmeg is strong, and you don’t want anyone biting into a slice and thinking “nutmeg.” You want it working quietly in the background, rounding out the cinnamon so the whole thing tastes deeper. Then I add a few drops of extract. Vanilla does the job just fine, but lately I’ve been reaching for banana. Same rule applies. Not enough to actually taste it, just enough to give the filling a sense of something different. People take a bite and can’t quite name what makes it better. That’s what you’re after. Henry⭐️🔥
OK, I’ll tell you my secret sauce.
2 likes • Jul 6
Making me drool Henry... per usual. Lol....
1 like • Jul 6
@Henry Hunter killin me hon. KILLING me. I don't have time to bake the yumminess.
REMEMBER OUR COOKBOOK?
Connecting over a shared love of food and storytelling has been the heartbeat of this group since day one. Your voice and kitchen legacy belong in these pages! To participate, you don't have to submit a full recipe. How about just an idea? Or a culinary memory? Post it here. Let's celebrate food! Let’s dive in! 👇
REMEMBER OUR COOKBOOK?
0 likes • Jun 30
Sorry babe, I didn't forget, just have been side tracked. Here's my favorite peanut butter cookie recipe. Who likes peanut butter? Everyone right? Who likes cookies? Again, everyone I am guessing. Years ago (Late 70's) we got this recipe from a fire fighter friend. It is hands down the BEST peanut butter cookie recipe I have ever eaten. Enjoy my new friends. Peanut Butter Cookies 1 cup peanut butter 1 cup sugar 1 egg Put all ingredients in a bowl and mix. Place a dollop (2 tablespoons) for each cookie on a parchment paper lined cookie sheet, then take a fork and make a criss cross on top flattening them slightly, and cook in the oven at 350 degrees F for about 10 minutes. 𝗡𝗢𝗧𝗘: They will appear to be uncooked, but trust me, they'll be perfect. Let sit 5 minutes and then serve still warm.
📣 Share Your Community
This thought popped into my mind first thing this morning: I sincerely believe the world we live in should be about 'being there' for one another. Support and connect. Do you run a community? Here's an invitation for today: why not post about it; post your quality introduction below? It's free 😊 . And have a look at others' - you might just discover a post that's not to be ignored! Just for today, please.
📣 Share Your Community
1 like • Jun 1
@Karin Crawford You can watch some in my community now. Share Food Love. Love for you to join.
2 likes • Jun 1
@Karin Crawford I'll try to remember to send you a link to the YT channel when it's up. 🫶
THE COOKBOOK YOU'RE MEANT TO WRITE
If you’ve ever had that little thought… “I’d love to write a cookbook one day” — but then brushed it off or didn’t quite know where to start, this is for you. My new module has just landed (finally!) — and it’s taken me months to refine it so it actually feels clear, practical, and easy to follow. Inside, I walk you through things like :• how to shape your idea (so it feels like your book, not just “a cookbook”) • defining who you’re really writing for • finding your theme and what ties everything together • choosing a structure that actually makes sense in real life • and developing a voice that people trust and want to read If you’ve been sitting on an idea — even a small, quiet one — this will help you start turning it into something real. ✨ Go and have a look, and tell me… what kind of cookbook has been on your mind? I'll respond. 🥰
THE COOKBOOK YOU'RE MEANT TO WRITE
0 likes • Apr 20
I have a plan, just not the time. Lol... I know exactly what's going in it, who it's for and how I want to format it. (Used to be a graphic designer) Just gotta get the time... sigh.
0 likes • Apr 20
@Gwynne Conlyn It will happen when the time is right. But thanks for the encouragement. 💗
1-10 of 10
Dar Brown
2
6 points to level up
@darlene-brown-6217
I'm just trying to help fellow canners. Pull up a chair to the kitchen island. Sample the cookies, feel the warmth, join in, have a coffee. Enjoy.

Active 3h ago
Joined Mar 22, 2026
Alaska