A Southern Sunday supper favorite – this golden glazed ham is also perfect for a brunch buffet. INGREDIENTS: 1 1/2 cups packed dark-brown sugar 1/3 cup brandy 2 rounded tablespoons whole grain mustard 1 bone-in ham, spiral cut (about 6 pounds), fully cooked METHOD: In a small saucepan, combine sugar, brandy, and mustard. Bring to...Read More
This homey cobbler would be right at home at the next family reunion or potluck. Leftover scraps of pie dough are baked in the filling like dumplings. Serve warm with a scoop of vanilla ice cream. INGREDIENTS: 1 lb. fresh strawberries, halved 1 lb. fresh rhubarb (or frozen), cut into cubes 2 cups sugar 3...Read More
This not-too-sweet beverage is a delightful melange of flavors and is quite refreshing. INGREDIENTS: 4 cups rhubarb, cut into 3/4-inch pieces (about 1 lb.) 2 cups strawberries, halved 3-inch piece ginger root, peeled and chopped into 1-inch pieces 1 cup sugar (or sweetener of your choice) 1 vanilla pod, sliced 4 cups fresh drinking water...Read More
The original recipe for these muffins came from a clipping from the magazine, Taste of Home. These muffins are an old family favorite with their zingy-lemony taste and cake-like texture. The batter will last several days in the fridge, so you can bake muffins “as needed” during the week. Or, bake them all off and...Read More
INGREDIENTS: Butter Cake and Crumb Topping 2 cups all purpose flour 3/4 cup sugar 1/2 cup butter, cold and cut into chunks 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup sour cream 1 large egg 1 teaspoon vanilla extract Cream Cheese Filling 1 – 8 oz. cream cheese, room temperature...Read More
When your schedule doesn’t allow for making fresh cinnamon rolls, this coffee cake is the next best thing. INGREDIENTS: CAKE 3 cups all-purpose flour 1/4 teaspoon salt 1 cup sugar 4 teaspoons baking powder 1 1/2 cups milk 2 eggs 2 teaspoon vanilla 1/2 cup butter, melted TOPPING 1 cup butter, softened 1 cup brown...Read More
