The April Daring Baker’s Challenge was hosted by Wolf of Wolf’s Den . She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world.
We actually don’t do a whole lot for Easter–in fact, this year we did absolutely nothing as family members had other engagements and we’d just spent the previous day banging …[more...]
Start with fresh washed asparagus. I prefer the bigger stalks vs. the smaller stalks due to shrinkage. For …[more...]
The “shadowy” origins of many Christian holidays are major bones of contention among the devout and while I’m used to the usual arguments surfacing around Christmas I admit I’m a bit surprised at the furor rampant (at least among my Facebook friends) over Easter‘s influences.
Nutshell: the bunny, chicks, and eggs that don’t really seem like obvious symbols of …[more...]
This Pear-Cranberry Crisp was the grand finale to our 2011 annual LAFF Gal Pals holiday feast (see the entire menu). It’s a sweetie, literally. Everyone loved it. Don’t forget the cinnamon ice cream. My favorite!
- 3 pounds ripe Anjou pears (about 5), peeled, cored, cut into 1-inch pieces
- 1 c. fresh cranberries or frozen, thawed
- 3/4 c. sugar
I love to try new recipes on family and friends and this one is a WINNER. It came from this year’s December Better Homes and Gardens magazine, but I modified it slightly and used curry instead of thyme. It is not what you think! It is savory, not sweet. Light and …[more...]
I think that asparagus is so good just steamed that at first, I did not see the need for this recipe, but let me tell you, it is good. A lovely accompaniment to plain meat.
Yield: 8 to 10 servings
- 2 pounds asparagus, tough ends trimmed
- 1 bunch green onions
- 4 T. extra-virgin olive oil
- 1 t.
Elegant and simple! This is a delicious soup that I will definitely serve again.
- 1/2 c. butter
- 2 bunches green onions, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 (14-oz) cans artichoke hearts, cut into quarters
- 3 T. flour
- 8 c. chicken broth
- dash of cayenne pepper
- 1 T. Worcestershire sauce
- 1/4 t. thyme
- 1/3 c.
- 1 pint sour cream
- 1 T. horseradish, drained
- 1 T. lemon juice
- 1/2 t. salt
- 1/4 t. curry powder
- 1/4 t. dry mustard
- 1/2 package dry onion soup mix
- 1 (7-oz) can shrimp, drained
- 1 (7-oz) can crab meat, drained
- 1 round loaf French bread, whole
In a bowl, combine sour cream and next 6 ingredients; mix well. Fold in …[more...]