My kitchen is always calling me. With a few shared recipes, I hope yours will call you, too!
Serves 12-16 Fall is my favorite season. Spring has its charm, but there's just something extra special about throwing on a sweater for crisp outdoor walks, colorful leaves, outdoor markets with an abundance of delicious produce. The pears that inspired this recipe actually came right off a tree in my daughter's yard; sure can't beat... 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 →
Serves 8-12 Tip: I thought about glazing this coffee cake (and you certainly could), but changed my mind when I sliced a small sample the night I baked it. This is one of the best coffee cakes I've eaten; it has such intense fruit flavor. Plums and figs are a delicious combination, yet super... 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 →
Makes 12 standard muffins Tip: Who doesn't like a muffin? You may be out there, but I don't know you personally. I could eat 3 at one sitting! These muffins are relatively healthful, but if calories are a concern, bake (and eat 😉 ) smaller portions by using a mini muffin pan. You should get... Continue Reading →
Approximately 12 servings Tip: I received this recipe from a coworker many, many years ago (never mind). 🙂 It was always very popular whenever I made it, but over the years, I found the almond extract a bit overwhelming by itself, so I substituted vanilla for part of the almond extract in the original recipe.... Continue Reading →
Serves 8-10 Tip: Eggs, bread and cheese are the basis for an overnight breakfast casserole, but there are several ways to enhance this dish so guests will be duly impressed with your result. One way is to choose the zestier broccolini vs. broccoli. Whole milk vs. skim will add richness. Aged cheddar vs. mild adds... Continue Reading →
Makes 10-12 donuts Recipe adapted: Original provided by Clayton Chapman, Chef/Owner, The Grey Plume, Omaha NE Tip: No matter how much you cook or bake, there is always more to learn and experience. I participated in a just-for-fun donut class last weekend where we made three types: yeast donuts, Italian Zeppolle and the old... Continue Reading →
2 generous servings Adapted from a NY Times Cooking recipe Tip: I love pretty food. 🙂 Blanch fresh vegetables by dropping them in boiling water for about 1 minute, then move them quickly to ice water to stop the cooking and set the bright color. They will look and taste more appealing if you... Continue Reading →
My Kitchen Calls 