Brussels sprouts are powerfully nutritious, like all of their cabbage kin. They are a strong flavored green, and when properly prepared are uniquely nutty and flavorful. They are at their peak of flavor when harvested after a frost, or during the cool days of Fall. There are many ways to coax the best from these…
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Whiskey Cake
Ahh . . . Whiskey Cake. How many times have I made you? I’ve lost count. This cake is a sultry, moist, make-ahead dream. Though most of my baking is from scratch, this is one super quick recipe for which I use a cake mix. I developed this recipe many years ago at the…
Barbie Cake
The Barbie Cake is a sugary creation of epic proportion. My daughter has been a Barbie fan for years. And so for years at her request I’ve made her a Barbie cake for her birthday. She just turned 17 and requested a Barbie cake. She usually had a particular actual Barbie she wanted in the…
Fresh Pea Soup with Mint
I have been making this recipe often this Spring. It’s just right – – tasty, fast, and as beautiful as it is good for the body. It’s so GREEN. I use my homemade chicken stock in this soup, but it’s nearly as good with water. Takes about 20 minutes to make. Seriously – it’s that…
Old-School Yeast Rolls
I am always the one to bring these buttery, soft, tasty rolls to holiday meals. I’ve posted this recipe the day after Easter, as I’ve just made these rolls — and they are a quintessential part of our traditional Easter brunch. Old-School Yeast Rolls (makes 15 rolls, and doubles easily) 1 cup milk, scalded 1/4…
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