This blueberry cake recipe is for Debbie and of course all of you! During our massive cooking date last week, the grease was splattering, pots of water boiling and the mixer was whirling as Debbie and I made Maryland crab cakes (the real stuff), blueberry cake (with Jersey berries) and a large vat of farm fresh tomato sauce.
It’s that time of year when I’ve always got a pot of sauce simmering on the stove. This past week, I made farm fresh tomato sauce three times. One batch for a bunch of hungry teens, another to break in my friend Debbie’s new kitchen and another batch for the freezer. I’ve got the process down to a science and I’m going to share my tips with you now.
Make these corn empanadas vegetarian or spike them with some bacon or lobster. Either way, you can’t go wrong with this ideal package for preserving farm fresh flavors.
These two bite Gefilte fish appetizers are the perfect way to serve this classic food at your Passover dinner. Served with a tangy horseradish sauce, you might not even have any leftovers!
I scored a first edition 1950 copy of a Betty Crocker Picture Cookbook at an estate sale last Friday and I am having a hard time containing my excitement. I think this beautiful red binder is going to alter my life in some way (not sure yet how) and that’s why I love estate sales so much. You never know what you’ll find and how your life will be affected by someone else who lived before you.
Reminiscent of old fashioned jelly filled donuts, cake flour makes these muffins light and airy. The cranberry sauce is a tart surprise with every bite of these sweet treats. They are a terrific way to use up your leftover cranberry sauce from Thanksgiving.
These fresh salmon cakes served with Chipotle Lime mayonnaise are packed with spices, peppers and scallions which give them plenty of zing. Trust me, they will hit just the spot. Plus they freeze exceptionally well and can be pulled out for individual meals throughout the busy work days. Make them dinner sized or two bite sized and serve as a party appetizer.
A layer of buttered pecans, Dulce de Leche and dark chocolate set in heart shape molds are topped with just a hint of sea salt for a sophisticated take on the classic chocolate caramel turtle.