Author Archives

I am so glad you are here and welcome to my food blog! I love sharing recipes tried and true, old and new with you. I have been cooking and baking, researching, learning, taking lessons, and loving it all since I was about 12! What good is keeping favorite recipes and techniques all to yourself? I believe in sharing, and I guess that "once a teacher always a teacher" phrase is me! So thanks for stopping by! I hope you enjoy the recipes and the little stories that go with them! My husband Bill is the photographer and my biggest food fan and critic! I look forward to answering your questions and comments! :)

  • Red Velvet Cupcakes


        “A “from scratch” red velvet recipe” that is the only way to go if you want red velvet!   The box mix comes out too dry and tasteless while these live up to its name and are  rich… Read More ›

  • New Year’s Eve Custard Grenadine Trifle


        “It has become my tradition to make a trifle on New Year’s Eve. An impressive way to start a new year! The Grenadine in this makes it special. One serving is only 41 calories or 1 Weight Watcher… Read More ›

  • Pistachio Fruit Biscotti


        “I came up with this recipe to have a fruit biscotti the way I like them, full of mixed fruit, pistachios, and on the soft side instead of a harder, more typical biscotti.  People love this variation. At Christmas… Read More ›

  • Cranberry Orange Scones


    “This is my own version of cranberry scones with lots of orange zest.   I like my scones the American way, sweet and soft.  Europeans prefer a drier and less sweet scone. This is soft and yummy bursting with plenty of… Read More ›

  • Pancakes, The Best Ever!


        “It’s got to be the white vinegar that makes these so fluffy and delicious! I have tried many pancake recipes over the years and this is the best. These are better tasting than IHOP! Enjoy!” Servings 6 Ingredients:… Read More ›

  • Split Pea Soup


      “Nothing compares to the homemade version of split pea soup and this is the best I have ever tasted!       Enjoy!” Servings 10   Cook Time: 30 minutes   Makes: 2 3/4 quarts INGREDIENTS: 1 pound dried green split… Read More ›

  • Fresh Pumpkin Pie


       “When you taste pumpkin pie made from fresh pumpkin you will not want to go back to the canned recipes ever! I give you a trick in the recipe to make the pumpkin skin just fall off so try… Read More ›

  • Rice Ricotta Pie


    Servings: 12     Cook Time:  50-55 minutes     Makes:  one 10-inch pie 2 cups rice, cooked 4 large eggs, beaten (equal to 1 cup) 1 1/2 cups milk 3/4 cup sugar 1/2 cup ricotta cheese 1/4 teaspoon cinnamon 1… Read More ›

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