S’mores are the “go to” dessert at many a summer camp out and cookout, but who says you can’t mix them up a little just for fun? These recipes can be cooked over a campfire or toasted under a broiler or in a toaster oven. Sometimes my boys simply toast marshmallows over the stove top burners, or hit them with the culinary torch that grandma bought for Christmas one year. Work with what you have, and enjoy a classic summer favorite. [Read more…]
Last night after supper, I overheard my youngest saying to one of his online friends, “My mom makes the best shortcake ever!” Since this recipe got such rave reviews from the family, I figured I’d share it here, too.
By my husband’s request (since it was Father’s Day), I whipped up some strawberry-raspberry shortcake with lightly sweetened whipped cream. The old-fashioned, not-too-sweet flavor of this tender, moist cake pairs well with the tart-sweet strawberry-raspberry blend and rich whipped cream. It’s an easy to make dessert that’s fancy enough for special occasions, but easy enough for an any time treat. The recipe doubles well and also make great cupcakes. [Read more…]
I was looking for something a little different to do with the rhubarb bounty this year when I came across a fruited pudding cake recipe in the Favorite Recipes of America – Desserts cookbook from 1968. The original recipe calls for “any fruit, fresh or canned”, so I figured “Why not rhubarb?” As sweet as this is, I think you’d need to cut back on the sugar for a sweeter fruit. Even with the rhubarb I will probably cut back a bit next time around. [Read more…]
Broccoli salad is one of the few salads I’d occasionally pick up at the deli, but it’s amazing how much better it tastes when you make it at home with really fresh ingredients. I served some of this up for my extended family at Easter, and my brother said it was so good he wanted to eat the whole batch.
Broccoli, Bacon and Cheese Salad Recipe [Read more…]
Basic French Bread is one of my “go to” bread recipes. I use it for making bread bowls for soup, such as Wisconsin Cheese Soup, or to accompany soup and salad, or a hearty stew. Of all the bread recipes I use, it is, not surprisingly, the best one to use for French toast. Because it has a sturdier crust, it holds up well even when soaked with egg batter, so you don’t end up with your toast falling apart before you get it to the pan. [Read more…]