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.
This concoction is one that Ralph created and it features Mexican chorizo. Not only is is an incredibly flavorful dish, but easy and quick to prepare. This is a good brunch dish, and works well for parties. Serve with a little sour cream and/or fresh salsa, and enjoy!
This recipe comes from a cake mix advertisement published in 1952. Cooking and baking with vintage recipes is a wonderful way to time-travel, and this cake not only came out beautifully, it was an enormous hit at party! Basically, it incorporates any flavored gelatin into the cake batter and frosting. The gelatin provides a subtle color and also imparts a fruity flavor. The cake’s frosting is a “cooked” frosting that takes a little effort but the results deliver a fluffy, light, marshmallowesque frosting that compliments the cake beautifully. So hop in the way-back machine and get a taste of 1952 with this Color-Vision cake!!
This classic side dish delivers on the creamy texture with a mix of chopped spinach, shallots and garlic. This is very easy to make, especially if you use frozen chopped spinach, and is terrific with beef dishes, although it’s also good with chicken, turkey, ham and other meats. I always thought creamed spinach made for an elegant side dish, perhaps because I can remember some of the finer restaurants in Detroit serving this along side roast beef, prime rib and steaks. Even people who don’t care for spinach will have a second helping!