My kitchen is always calling me. With a few shared recipes, I hope yours will call you, too!
Makes 48 2-bite pieces Tip: If you like a clean edge when cutting these bars or any cake or dessert, run your knife blade under warm water after each cut and wipe it with a paper towel to remove any water droplets. Ingredients 1-2 tsp butter for pan preparation 6 oz (3/4 cup) unsalted butter,... Continue Reading →
1 bundt cake plus extra batter for muffins, loaf or smaller cake pan Tip: Fruit, or sometimes vegetables, can be interchanged in cake or quick bread recipes. What you're looking for is moisture. If you don't like bananas, use more pears. Other alternatives: shred or finely dice apples, zucchini or carrots. Use canned or... Continue Reading →
12-16 slices per loaf Tip: Whether using fresh or frozen berries in this quick bread, toss them in some of the flour mixture from the recipe before gently folding them in at the end. This will help to keep them distributed in the bread and not sink to the bottom. Ingredients 2 cups all-purpose... Continue Reading →
Makes 24-28 crackers per loaf Note: I tip my hat to marthastewart.com for the inspiration for these crackers. Tip: Make lots of these crackers and eat them with St. Agur blue cheese. The end. 😋 Ingredients Soft, unsalted butter (for buttering the pans) 2 cups all-purpose flour 1/2 cup brown sugar, packed 1 tsp... Continue Reading →
Tip: This recipe uses 3/4 of a whole fresh pineapple, possibly less if it's particularly large. Of course, the remaining fruit can be enjoyed on it's own, but if you haven't tried grilling pineapple, please do! It's delicious grilled (or roasted in a hot oven) with chunks of bell pepper, red onion,... Continue Reading →
Tip: I'll admit I've not canned or preserved food, other than freezing. I don't take a lot of big risks. Pressure cookers scare me. Botulism scares me! 😀 Quick pickling doesn't scare me; in fact, it's a fun and simple way to use ingredients you may already have and the zesty results are scrumptious. Look... Continue Reading →
Makes 12 muffins or 6 jumbo muffins (shown) Tip: As with most of my recipes, this one is all about your personal tastes. Use ingredients you have on hand, or shop for your favorite veggie combination. You may prefer to spice things up with a hot pepper or you may wish to add meat... Continue Reading →
Appetizers Italian Stuffed Zucchini Cups 27-Nov-2018 Smooth & Creamy Garlic Hummus with S&P Pita Chips 17-Oct-2018 Frico Crisps 15-Sep-2018 Soups/Salads Butternut Squash Soup 20-Nov-2021 Panzanella for Two (non-traditional) 22-May-2020 Brussels Sprouts Salad w/Caesar Dressing 1-May-2020 French Green Bean & Fennel Salad w Lemon Garlic Vinaigrette 22-Jan-2019 Citrus Salad with Pomegranate & Pistachios 11-Jan-2019 Winter Slaw... Continue Reading →
Serves 2 Tip: Do you love avocados? Have you tried them on toast? This popular dish frequently appears on cafe menus but is oh, so simple to make at home (we prefer a very basic version). If I can't find a perfectly ripe avocado at the market, I buy a very firm green one (or... Continue Reading →
Quantity will vary depending on how large you make the fingers, but you should get 4-5 dozen cookies from this recipe. Tip: I've seen people get squeamish at these Halloween cookies sitting on a buffet table, but anyone who was brave enough to bite into one was pleasantly surprised by the yummy flavor. Kids and... Continue Reading →
My Kitchen Calls 