One of the best parts about this pie (besides the large tender chunks of cinnamon-sugar apple baked under a melt-in-your-mouth streusel topping) is the incredibly easy pat-in-the-pan pie crust. Don’t fuss with rolling out the pie crust; simply mix the dough and press it into the pan.
Tuesday, December 29, 2009
This cornbread has an intense corn flavor and a coarse texture. I like to make cornbread muffins but you can also bake it in a cake pan.
Tuesday, December 29, 2009
Nothing screams the arrival of autumn like the smell of pumpkin bread permeating the house. This year, I had a freezer full of homemade puréed baby foods (zucchini, sweet potato, summer squash and yams) that my son would no longer eat. Not wanting to waste the purées and wanting my son to eat his veggies, I decided to change tactics and turn the baby food into a sweet bread. Each time I’ve made this bread it has been moist and full of a rich, nutty, spicy autumn flavor.
Tuesday, December 29, 2009
The sourdough starter makes these pancakes light and airy and gives them a subtle sourdough flavor. If you don’t have a starter in your family, you can make your own or even purchase one.
Tuesday, December 29, 2009
Mississippi is usually named as the origin of mud pie. This variation of it more closely resembles Hawaiian Hula Pie — a cookie crust topped with ice cream and a chocolate fudge sauce. Call it what you will, it’s a guaranteed crowd pleaser.
Tuesday, December 29, 2009
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