A really delicious, old-fashioned berry bundt cake that is so moist it needs no frosting or glaze! It cleanly cuts into neat slices too. This is a tried and true recipe that is treasured by me! It’s the best! WANT MUFFINS? I use this same superb old-fashioned recipe to make blueberry muffins or any combination of berries I have on hand. It makes 16 muffins, just…
/ I love to make snack cakes! NO FORK needed! Just pick them up and take a bite! This one is moist and so flavorful! It needs no icing! It is a favorite of mine! It has a rich banana layer and velvety chocolate bottom. BONUS: One piece is only 113 calories or 5 WW points! I love it not only because it is low-calorie,…
Blueberry Scones made my way have a blueberry overload! A scone really is in between a muffin and a biscuit. I make scones the American way which is a little different than European scones across the pond! Americans like their scones a little sweet, fluffy, and moist, almost like a muffin but not quite. Europeans prefer scones leaning more towards a biscuit and not so…
Grape-Nut pudding in New England is on the menu in many restaurants! You will either be served the pudding with the Grape-Nuts cereal and custard as two separate layers or all mixed together. My preference is the way my Dad made it, the layered version. There were a several special dishes my Dad loved to make himself and this recipe was one of them. …
Servings: 8 Makes: 4 cups Cook Time: 10 minutes POLENTA , a yellow cornmeal made CHEF ALTON BROWN’S WAY is unusual and foolproof to get it soft and creamy the way I like it! I had never seen it done his way! It guarantees me a perfectly soft texture without any clumps! Cornmeal tends to clump more than cream of…
Kringla, Norwegian Pastry comes in many forms! A dear Norwegian friend Edith C. happily gave me her Kringla recipe years ago which was hugely popular at her church coffee hour. There are so many versions of Scandinavian Kringla that look and taste very different from each other. My family goes crazy over this version! It is basically just a large puff pastry with jam…
I have played around with quiches and experimented a lot! I don’t like them too airy or too stiff or too dry. I want them soft, but firm enough to make a nice cut. This comes out perfectly every time, any way. Typically asparagus is paired with swiss cheese in quiches. Use whatever cheese you like! I am partial to cheddar so I use…
I asked on a Saturday Morning for many a year….”What do you want for breakfast?” The most popular answer, whatever the age: “Puffy French Toast!” When you can’t decide whether you want pancakes or french toast, ask for Puffy French Toast and you’ll get both! They are very filling so there is one per serving! I try to encourage Bill to only eat one,…
This is my own version of cranberry scones. I like a lot of orange zest, or at least it has enough to taste the orange flavor! And I like my scones the American way, which is sweet and soft! Europeans prefer a drier and less sweet scone, more like a biscuit. This is soft and yummy, bursting with plenty of real cranberries! It is a very…
