Zesty Blueberry Bread

  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 →

Savory Egg & Veggie Muffins

  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 →

RECIPE LOG by category (click on link to go directly to that recipe)

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 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 with Cilantro-Lime Dressing 28-Oct-2018... Continue Reading →

Almond Kringler

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 →

Broccolini and Cheddar Strata

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 →

Old Fashioned Crème Fraiche Donuts

     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 →

Banana Muffins (choc chip or nut)

    Makes 12 jumbo muffins TIP: If you buy bananas every week like we do...and then don't eat or "smoothie" them all before they are overripe...throw the extras into your freezer to use for delicious muffins or quickbread. INGREDIENTS: ½ cup butter, softened 1 cup sugar 4 or 5 medium-size ripe bananas, roasted (see... Continue Reading →

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