Jun 18
Spring and early summer bring a variety of seasonal fruits and one of my favorites is RHUBARB. This tart, stalk fruit has the texture of celery and can be turned into amazing deserts from pies to cakes to sauce for ice cream or bread pudding. Is RHUBARB a fruit? Technically it is a vegetable because it does not …
Apr 09
Our family always had Easter breakfast after church. Grandma would have ham, fresh rolls, polish sausage and of course the eggs that we kids had so eloquently designed and dyed. It was a very simple meal and the polish sausage was my favorite part of it. It was unfortunately also my cousin Andrea’s favorite as …
Apr 07
Here come’s Peter Cotton Tail, Hoppin’ down the Bunny trail, Hippity, Hoppity EASTER’S on it’s way! Easter time, spring is in the air, little girls will have their bright, frilly yellow dresses and new bonnets, white anklets with the lace on them and patent leather shoes, white gloves and a smart pocketbook. Little boys will have those adorable slacks …
Mar 24
A friend gave me a recipe which included making my own blueberry sauce, pudding and whipped cream that sounded amazing, but I didn’t have the time to make all the ingredients, so why should I if I don’t have to. I used pie filling, instant pudding mix and thawed whipped topping and I had a quick and wonderful dessert that …
Mar 17
This throwback was one of my little brother’s favorite desserts. He would help mom make this after school and it would be ready to dig into by the time dinner was done. He would have whipped cream from top to bottom and from one end of the kitchen to the other. How he managed to …
Mar 14
Your Easter Sunday Brunch table will get rave reviews if this CHOCOLATE BANANA BREAD PUDDING is front and center of the dessert section. It’s so quick and easy to put together and everything you need is more than likely in your pantry. Change it up a bit and use half chocolate and half white chips, or …
Feb 28
LEEKS are in the onion family, but much milder. If I am going to be using raw onion in anything, I prefer to use the leeks because of the mildness. They are a bit pricey, but one bunch, which usually consists of 3 LEEKS is more than enough a good size kettle of soup. Cut …
