German chocolate cake is actually not German at all. The recipe using Baker’s German’s Sweet Chocolate was first published in a Texas newspaper in the 1950s, although similar cakes had been popular in the South for many years. General Foods, which owned the Baker’s Chocolate brand, capitalized on the cake’s popularity and sent photos and [...]
Maple Pecan Granola
February 21, 2007 By 3 Comments
Michael’s parents celebrated Christmas with us this year, and as usual they brought some of our favorite foods from New York, including Harrison Bakery pumpernickel bread, Polish kielbasa, and his mother’s delicious Christmas cookies. This time they also brought us a half gallon of organic maple syrup from Adirondack Maple Farms in Fonda, NY. It [...]
Retro Creamy Fruit Salad
June 22, 2006 By 3 Comments
This is another retro recipe that’s been passed down through the family. In fact every time my husband eats this, he proclaims, “This is soooo retro.” While the name says it’s a salad, it’s probably closer to a dessert. Whatever the name, it’s light and cool and great for the warm summer months. The creamy [...]
Mardi Gras King Cake (the recipe)
March 5, 2006 By 8 Comments
King cakes are a traditional Mardi Gras dessert, and according to legend the royal colors of purple, green and gold on the cake honor the three kings who visited the Christ child on Epiphany. But King Cakes can be made year-round for many festive occasions, such as Christmas, Thanksgiving, weddings, birthdays, etc, just choose the [...]
Oatmeal Caramelitas
January 20, 2006 By 1 Comment
Caramelitas are my all-time favorite bar cookie. Gooey caramel, chocolate, and oatmeal—these cookies satisfy all of my sweet cravings, but I like to pretend they are a little bit healthy with the whole wheat flour. And they are an easy cookie to make with the kids.
Pecan Pancakes with Butter Pecan Syrup
January 10, 2006 By Leave a Comment
“Decadent” is the only way to describe these. The syrup is rich and so easy to make, and these make a fantastic Sunday morning breakfast or brunch. I’m partial to White Lily Self-Rising Flour for pancakes and biscuits. Maybe it’s my Southern upbringing, but that soft winter wheat just seems to make the best, lightest [...]
Thumbprint Cookies
January 1, 2006 By 1 Comment
These are on our annual holiday cookies list. My side of the family fills the tops with colored frosting or chocolate frosting, and my husband’s side of the family fills them with jam, but Nutella is also a good choice. The butter cookies are rolled in crushed pecans and baked, with the thumbprint added mid-bake.
