Autumn is my favorite season of the year–all the warm colors, smells, and tastes that come from foods, especially desserts, that I associate with the Fall season. This is a favorite. So treat yourself and your family to this and celebrate autumn’s arrival. PUMPKIN CARAMEL PECAN CAKE Only something scrumptiously good can come from…
In my research for writing SEARCHING FOR THE SONG, I found so many good pastry and dessert recipes from Austria and Germany. Fruit Kuchen is one of those. Kuchen is simply German for cake, and there are many variations of these treats. Kuchen can be savory or sweet and can be served for breakfast or…
One of my New Year’s Resolutions for 2021 was to try twenty new cookies this year. I do need a bite of something to go with my afternoon tea. This is 2021 Cookie #2, and I think I will be making this one again before I get to #20. I prefer chewy cookies with a…
I never met a bread I didn’t like – crusty, soft, chewy, yeasty, flat, or a fluffy biscuit—I welcome them all to my plate, especially if they bring a pat of butter or a slice of cheese with them. I was introduced to Naan bread by an Indian friend, and I’ve been a fan ever…
2 sticks butter 1/2 cup Crisco 2 3/4 cups sugar 3 1/3 cups plain flour ( I use White Lily.) 5 eggs, room temperature 1 cup milk 1 teaspoon flavoring of your choice (vanilla, almond, coconut, lemon, rum, etc.) Preheat the oven to 325 degrees Cream the butter, Crisco and sugar together until fluffy. Add…
Grancie’s Iced Pumpkin Cookies This morsel of goodness is a soft and moist cookie that begs for a cup of tea on a fall afternoon. Or really any time. A couple of these in a snack bag make delicious Halloween treats too. Oh, and they smell so good! Cookie Ingredients • 2 cups sugar…
Keep this yummy cake refrigerated, and the longer it stays in the frig, the better it is. The problem is that it doesn’t seem to last very long.
Lita, the cook in CHRISTMAS AT GREY SAGE, was of Hopi Indian descent. This was an ancestral recipe for Christmas cake. Lucky for us, we don’t have to do what the Indians did – make the cake with more primitive ingredients, wrap it in leaves, and cool it in the icy creek water. They were lucky if the bears didn’t get it. But this more modern version is closer to candy than cake, and oh so good!
Now about this recipe – first of all, I never met a bread I didn’t like, and what could be better than fried bread? I must have gained three pounds trying out recipes until I had THE one. At our house, I’m still making this recipe. It’s great with a bowl of hot soup or stew. And my husband always saves a piece or two for his honey and peanut butter to finish off his meal. WARNING: This is addictive.