SAH mom, dear husband, dear daughter, dear twin sons, floppy eared fur-baby. Love to teach, garden, cook, sew and craft, occasional computer geek for children!!
When you’re hosting, oven space is often a challenging feat of timing and choreography, so I “baked” the dinner rolls in the Crockpot. These Crockpot rolls are fluffy, rich with butter and the smell of rosemary will fill your house. The brilliant part is you can plug in your slow cooker anywhere so it is out of the way and your oven is free for the rest of the meal. Just before serving, I brown the tops under the broiler but that is an optional move.
In a kitchen that feels more like a stage, Phil Robertson, with his trademark blend of dry humor and Southern charm, embarks on a culinary adventure. He claims start to finish is 10 minutes. Not including Cooling Time. Watch him on his YouTube posting listed below.
www.youtube.com/watch?v=TM1dRzTcaas
This candied yams recipe makes a great holiday side dish. And if you want to learn how to make candied yams for the first time, this easy recipe is a great one to try!
To shortcut this Thanksgiving side, lean on bagged preshredded kale and coleslaw mix and purchased vinaigrette, but don't skip the fresh orange slices—they make the presentation.
Made with turkey bones, leftover stuffing, and leftover gravy, this recipe from cookbook author Marion Cunningham, is the ultimate day-after Thanksgiving one pot meal.
There are no fancy ingredients in these scones, but they are incredible. Almost biscuit-like in consistency (these aren’t the crumbly, dense scones you try to avoid at that mediocre coffee shop by your office), flaky, slightly tangy, with a hint of lemon zest and that perfect sugar-crusted bite at the end.
This chocolate sourdough bread recipe ticks all the boxes: soft, chewy and full of incredible chocolate flavor! It uses active sourdough starter to naturally leaven the dough, which comes together by hand in under 10 minutes.
"by Liz Prueitt, Pastry Chef and Co-Owner, Tartine Bakery in San Francisco. Prep/cook times don't reflect recommended overnight refrigeration. Yield depends on what size you make them."
No matter what you serve these delicious Honey Maple Roasted Carrots with, I promise they will be a major hit!
MAKE AHEAD SIDE-DISH: These Honey Maple Roasted Carrots are an easy veggie dish that can be thrown together hours, or even A DAY IN ADVANCE. Pop them in a hot oven about 20-30 minutes before dinner. This recipe is always a beautiful crowd pleaser, so make sure to prepare plenty. Like a delicious bowl of candy, you'll find the carrot platter empty at the end of the meal!
The chewy, rich filling for this dessert was inspired by gianduja, a chocolate-hazelnut paste created in Turin, Italy. The crust, made with whole-wheat flour, is simply pressed into the bottom of springform pan; its nuttiness pairs perfectly with the intense filling. If you like, dust the baked crostata with powdered sugar before serving, or top wedges with unsweetened whipped cream or crème fraîche. The crostata is best served the same day, but leftovers can be covered in plastic wrap refrigerated overnight; bring to room temperature before serving.
A buttery graham cracker crust is topped with a layer of chocolatey brownies and finished with airy meringue. We adapted her recipe from her latest book, “Cheryl Day’s Treasury of Southern Baking,” scaling back the ingredients to make a smaller batch. The crust calls for store-bought graham cracker crumbs, but if you prefer to start with whole graham crackers, to make the right amount of crumbs for the recipe, break 16 crackers into a food processor and blitz them until finely pulverized. A kitchen torch is the best and easiest way to toast the meringue, but a broiler works in a pinch. However, if using the broiler, be sure you carefully monitor browning because the meringue can go from perfectly toasted to scorched in a matter of seconds. Also, if broiled, the bars need to be served within a couple hours or the meringue will begin to weep. Otherwise, the bars can be refrigerated in an airtight container for up to two days; bring to room temperature before serving.
So, it’s no surprise that these sweet and salty bars, adapted from her book, “Cheryl Day’s Treasury of Southern Baking,” are reminiscent of rich, custardy chess pie. But Day brings a new twist to the Southern classic by using browned butter for its notes of toasted nuts and giving the treats a nuanced sweetness with a combination of white sugar, Lyle’s Golden Syrup and floral honey. She also balances the sugariness and heightens the flavors with a good dose of salt. Lyle’s Golden Syrup is a cane syrup with a light caramel flavor that’s popular in the U.K. It’s sold in most well-stocked grocery stores here in the U.S., but if it’s not available, you can mimic its flavor by combining 3 tablespoons light corn syrup and 2½ tablespoons pure maple syrup. Refrigerate leftover bars in an airtight container for up to three days; bring to room temperature before serving.
This citrusy cake with a soft, sueded crumb is an adaptation of a recipe from “Cheryl Day’s Treasury of Southern Baking” by Cheryl Day, co-owner of Back in the Day Bakery in Savannah, Georgia. Cake flour helps keep the crumb tender and fine, while a trio of citrus zests lend bright, sunny flavor to both the cake and glaze. Day says you can use any combination of citrus, from Meyer lemons to mandarin oranges.
In the cake, be sure to use almond paste, not marzipan, which is much finer in texture and sweeter. Of the brands most widely available in supermarkets, we found Solo almond paste to work best. Also BE SURE THE ALMOND PASTE IS FRESH; it should be soft and malleable and should feel moist to the touch. If it’s firm and dry, it won’t break down properly during mixing. Store leftovers in an airtight container at room temperature for up to three days.
A word about the spices: We chose flavors that remind us of pumpkin pie spice mix, but also add a bit of heat and pungency to make the dish feel more savory. However, we understand cardamom is not for everyone, so feel free to omit this unique spice if you're not a fan.
This roasted pumpkin seeds recipe makes a delicious autumn treat! Once you taste these golden pumpkin seeds, you’ll never go back to packaged. The sweet and salty flavors, combined with the most satisfying crunch, will have you reaching for seconds within seconds. It's also a perfect activity to pair with pumpkin picking and carving jack-o'-lanterns around Halloween.
This recipe dates all the way back to the 1800s, when women on Smith Island would bake cakes for their husbands to enjoy during the island’s autumn oyster harvest. The cakes were intended to serve as a symbol of togetherness and remind the oyster hunters of their loved ones waiting for them to return home. Today, the cake is famous in Maryland, where it’s especially popular as a holiday dessert.
At its core, a Smith Island cake is a cake made of many thin, pancake-like layers of yellow cake separated by decadent fudge icing. It’s somewhat like a crepe cake but with fewer, thicker layers. While this flavor combination is considered the original, bakeries on Smith Island and along the Maryland coast have begun deviating from the classic recipe, offering flavors such as coconut, double chocolate, red velvet and lemon.
This is my go-to dish for both special occasions and weekday dinners because it's so easy and delicious. We love it because the pork tenderloin is, without fail, moist and tender but also the sauce is really unique. In fact, this past Thanksgiving, my husband suggested it would be good to have available along with turkey gravy and he was right. It was a huge hit!
This savory loaf mildly flavored with chives is delicious when served warm with a meal, soup, salad or stew. It also tastes wonderful toasted the next day for breakfast. A great Master Recipe - swap out your favorite herb for the chives.
Fresh pasta is truly a special food; the flavor and texture are unlike any of the dried, packaged pastas. While the idea of making fresh pasta may sound daunting, the process is straightforward - and requires only simple ingredients. SO, Go for it. It's easier than you think, and once you try homemade pasta, you're hooked! Just like my mother used to make!
When my family tried this soup, they all had to have seconds, and my husband is happy any time I put it on the table. Sometimes I include cooked, crumbled bacon and serve it with mozzarella cheese.
Test Kitchen tip:
If you're cooking for a smaller group, make just one-third of the recipe in a small slow cooker and decrease the cooking time slightly.
I like cozy comfort soups that taste creamy—without the cream. This one’s full of good stuff like rutabagas, leeks, fresh herbs and almond milk. Great for a creamy soup if anyone is Lactose Intolerant.
These soft, moist little treats have been a favorite of mine for many years, they are a throw back to my childhood growing up in Amish Country in Lancaster, PA.