This is a good, moist, old-fashioned pound cake flavored with a little lemon and coconut. You can also use the base recipe and then flavor it anyway you like. Great on it’s own, or it can be glazed or served with fruit and/or ice cream.
Making cream of mushroom soup from scratch is not difficult and delivers a flavor so much more robust and satisfying than anything you could find in a can. Serve this as a first course, or just on its own along with some good bread and butter!
These soft and “cakey” cookies are and old-fashioned classic treat. They are not overly sweet, so they go great with coffee or tea, and have a wonderful molasses and ginger flavor. This recipe makes a big batch. They freeze well if you have leftovers!
Here’s a version of this classic American sandwich that includes a few of the traditional ingredients and a few of our own additions. Great for parties, this is a large recipe that can be easily cut in half. Sloppy Joes are also good to make in advance, keep warm on the stove or in a slow cooker and let everyone help themselves!
This hearty, classic soup has a deep beefy flavor and features chucks of tender beef with carrots, celery, onions, mushrooms and barley. Can be enjoyed as a total meal when you add some good bread on the side.
There are so many ways to brew and enjoy coffee, but I always say that the very best coffee is the coffee made the way you like it. Join us for a coffee klatch where we look at ways to make coffee using three different methods: percolated, drip (or “pour-over”) and by vacuum for espresso.
This traditional Middle Eastern salad is made using parsley, mint and bulgar wheat in addition to other ingredients. Fresh, bright and healthy, the tabbouli is wonderful served as a side, a salad, or with pita bread as an appetizer. This recipe makes a large amount, so it can be cut in half if you’re not feeding a crowd.
Baba Ghanouj or Ganoush or Ghanoush – no matter how you spell it, this smoky Middle Eastern dip made with roasted eggplants, tahini, garlic and other flavors is delicous. Makes a great vegetarian appetizer and provides something different from the usual – serve with soft pita bread or crunchy pita chips.
We have some dear friends who make cannoli shells a couple times a year. When they made their last batch, we were invited over to help – it was quite a production!! We made about 200 cannoli shells in one afternoon. They gave us some to take home, so all we needed to do was make some filling.