Tea Cakes & Pixie Pies
My Grandma Martha’s tea cakes and pixie pies were almost always served with the sunshine cookies and mostly around holidays. The tea cakes are my all-time favorite cookies, as an adult, I noticed everyone called these little gems “thumbprint” cookies, but they will always be tea cakes to me, and I think better! Again, you don’t need anything fancy to make these. Not even a mixer. Tea Cakes 1/2 cup butter (room temp) 1/4...
low country boil
When Dave and I want the kids to come running home for a family evening of games and dinner, this no-frills meal is sure to get them there. We have a couple of favorites but the recipe we decided on is Dave’s specialty (and who am I to argue, I can sit back have a glass of wine and watch the cook)! Low Country Boil Serves 8 to 10 One cup of Old Bay spice 3 or 4 pounds small to medium red potatoes 8 ears of corn cut in half or thirds 2...
my pop (corn) secret
Popcorn may be my oldest friend. It’s been in my life longer than I can remember. Dinner, snacks even breakfast. I only make it one way. So, here’s my secret for the tastiest corn around! I use my grandma’s heavy skillet that my Mom passed down to me. I will never part with it even though It’s seen better days, and I brown the butter. Here is the original recipe used in my family for three generations. Step 1...
Orange you glad this isn’t the same old butter!
Thank you Ina Garten! She published this recipe way back in 2004, I filed it in the back of my mind until last week when I wanted to send a special weekend breakfast to a friend. A trip to my go-to bakery for a homemade loaf of eight-grain cranberry bread, served with the orange butter sent the breakfast gift over the top! I may never go back to bagels and cream cheese again. Orange Marmalade Butter 2 sticks unsalted butter room...
Chicken Curry with Sweet Potatoes and Coconut Milk
January was a month of recipe testing, looking for the fresh and healthy, and moving in new directions. Chicken Curry with Sweet Potatoes and Coconut Milk a recipe shared in The New York Times by Melissa Clark was my winner. After making this aromatic dish a couple of times, and with a modification or two I am now hooked on all things curry. And as serendipity goes, a gift from my husband -the cookbook Jamie’s Food Revolution, by...
Simon & Garfunkel would love this soup
Chicken and Bean Soup with Three Herb Oil There is something magical about cooking with herbs this time of year, and it has been a good growing season for my perennial favorites parsley, sage, rosemary, and thyme. This recipe uses them all. It’s quick enough for a Tuesday night or fit for company. Serve with garlic toast and don’t forget to pass around plenty of Romano cheese. Serves 4 to 6 Soup 1 1/2 LB skinless boneless chicken...