Lemonade is always a lovely refreshing and thirst-quenching summertime drink. And, of course, nothing beats the made-from-scratch lemonade. I always have lots of cold drinks on hand during the hot summer days, including this Rhubarb Peach Lemonade. Continue reading Rhubarb Peach Lemonade
One of the things I most look forward to in spring is rhubarb from the garden. I certainly make good use of it as I find it is very versatile. Today, with the smaller household in mind, I am sharing my recipe for a delicious Rhubarb Cobbler perfectly sized just for two servings. Continue reading Rhubarb Cobbler For Two
While the mention of Panna Cotta conjures up images of a fancy dessert one would expect to find in a fine restaurant, this dessert is actually quite simple to make and takes very few ingredients. It is elegant and sophisticated in its simplicity and will surely impress those lucky enough to sit around your table. Continue reading How To Make Panna Cotta
This Chicken and Ham Casserole is a great way to use up leftover chicken and ham. The meats can, of course, be cooked special for this casserole; however, using leftovers lessens the prep work. The combination of the two kinds of meats makes for a more interesting and substantial casserole than if only one kind was used. However, despite its name, this casserole can be made with just either 2 cups of cooked chicken or 2 cups of cooked ham, instead of a cup of each. Continue reading Chicken and Ham Casserole
I am always looking for ways to use rhubarb as it’s one of my favorite ingredients to cook with and to eat. It’s a versatile ingredient and I have discovered, when combined with tomatoes, it makes a tasty Rhubarb Tomato Ketchup. Use this condiment just as you would a typical tomato-based ketchup. Continue reading Homemade Rhubarb Tomato Ketchup
Single-serving “mug” cakes and puddings are popular for those living alone. I haven’t published many recipes for one or two servings since the industry standard for recipe development tends to be dishes that will generate four to six servings. That, however, for singles living alone can be a problem, particularly if the dish desired is not one that can be batch cooked and frozen in individual serving sizes for later use.
Sometimes, one has a craving for something sweet but if there are not several people to eat it up, who wants a pudding that will make four to six servings when you really only want the one serving! My proportionately sized Baked Caramel Pudding is perfect when you have no one to please with a dessert but yourself! Continue reading Baked Caramel Pudding For One
Tasty homemade macaroni and cheese that is both gluten-free and lactose-free is indeed possible! Gluten-free pasta has come a long way in its quality and I find the variety of lactose-free products is now reasonably extensive. I have created this recipe for Gluten-free and Lactose-free Macaroni and Cheese specifically to accommodate diets where both gluten and lactose intolerance are issues. Continue reading Gluten Free and Lactose Free Macaroni and Cheese
Having a repertoire of biscuit recipes at the ready is always handy. The wonderful thing about biscuits is that they are easy to make and can be pulled together quickly, just in time for a meal. This, of course, is due to the fact that they are leavened with baking powder, not yeast.
Biscuits are always best served when they are fresh from the oven and still slightly warm and that is true of these Rustic Oat Bran Biscuits, too. Continue reading Rustic Oat Bran Biscuits
I am a huge fan of cooking a big turkey, roast of beef, or ham for the leftovers they generate. It’s great to be able to get multiple meals from one cooking exercise. Today, on the sandwich board, I am featuring a tasty Ham Salad Sandwich made with ham that was leftover from a recent boiled ham dinner (leftovers from a baked ham work equally well in this sandwich). Continue reading Ham Salad Sandwich Recipe
It can be a challenge to develop quality gluten-free baked products, especially if one compares them to their wheat-based counterparts. However, the good news is quality gluten-free baked goods are possible! I hope you find these gluten-free scones proof of that. Continue reading Gluten-free Scones Recipe
This self-saucing Lemon Sponge Pudding, baked in a bain marie, consists of a lovely lemon sauce topped with a light-as-air sponge cake. How this all transpires is actually quite magical. This is because the pudding mixture (both the sponge cake topping and the lemon sauce) are all mixed together when they go in the baking dish. During baking, the two components, like magic, separate out with a delectable creamy lemon sauce forming on the bottom beneath the light sponge cake. Continue reading Lemon Sponge Pudding Recipe
This old-fashioned homestyle Raisin Bread is made mostly in the traditional way of kneading by hand….with a little help at the front end from a stand mixer. Continue reading Old-fashioned Raisin Bread Recipe
Today’s Beet, Watermelon, and Dragon Fruit Salad is an eye-catching bright mix of fruits and vegetables that combine to make a refreshing salad drizzled with a light and flavorful vinaigrette. Continue reading Beet Watermelon and Dragon Fruit Salad
This Creamy Tuna Noodle Casserole is great to add to the recipe repertoire for a tasty comfort food meal. Add a side salad and some homemade biscuits like either my Whole Wheat Biscuits or my standard white Tea Biscuits, and a filling and satisfying meal awaits. Continue reading Creamy Tuna Noodle Casserole
No-bake Cherry Cheesecake has long been a favorite dessert at family gatherings, potlucks, and church, office, and community events. It’s very easy to make, does not take a lot of ingredients, and is showy and super tasty. Continue reading No Bake Cherry Cheesecake
Here is my suggested meal plan for the upcoming week which is Week 6 in our meal planning series. If you want to check out previous weeks’ meal plans, hotlinks to them are included at the end of this posting. Continue reading Meal Planning – Week 6
This Classic Banana Bread is super moist and tasty. Best of all, it’s really easy to make and, apart from the bananas, takes only standard pantry ingredients. It’s the perfect way to use up extra ripe bananas since Banana Bread is best made with overripe bananas. They have so much flavor and add the extra moisture for which banana bread is known. Continue reading Classic Banana Bread Recipe
Here is my suggested meal plan for the upcoming week which is Week 5 in our meal planning series. If you want to check out previous weeks’ meal plans, hotlinks to them are included at the end of this posting.
As with previous meal plans I have published, I’ve provided a list of the main ingredients for each recipe that, for the most part, would probably involve a shopping trip to the supermarket for most. However, as always, read each recipe thoroughly and carefully to create your own list as I have not listed what I consider to be “staple” items like regular milk, butter, eggs, flour, sugar, butter/shortening, oil, spices, etc.
This week, we’ll start off with a baked ham which will give us leftovers for the next day. Continue reading MEAL PLANNING – WEEK 5
Warm, buttery-rich scones straight from the oven. Can’t you just conjure up the mouthwatering scent! These Currant and Orange Scones are light and flaky and have an internal crumb that is moist, soft, and tender. Continue reading Currant and Orange Scones
There is just something absolutely delightful about fresh scones still warm from the oven. Ever so much better they are when slathered with a dollop of either clotted cream or English double cream and a favorite jam or lemon curd. This posting today is all about how to make perfect scones. Continue reading How To Make Perfect Scones