Sometimes called a ‘chocolate cobbler’ in the midwest, Devil’s Float is a little like a brownie, something like a pudding — kind of like a hot fudge cake — and so delicious! As it bakes, it forms its own chocolate sauce on the bottom. When you scoop out a serving, underneath the cake is some...Read More

With a new crop of almonds plentiful at the farmers market this time of year, you can quickly and easily make delicious homemade almond butter using your food processor. Almonds are a rich source of protein and vitamin E. Almond butter can be used like peanut butter on sandwiches or in baking or cooking. And...Read More

These rolls are pillowy soft and light — serve with the best quality of butter you can buy! Since we often serve these yeast rolls for Thanksgiving, we start the dough the day before and shape the rolls about 2 hours before serving time. As the turkey rests, put the rolls in the oven to...Read More

Tangy pomegranate molasses is an easy-to-make magical ingredient that adds a spark of acidity and a complex depth of flavor to salad dressings, stews, dipping sauces, and marinades much like wine does for many dishes. Consider adding it to cocktails or mocktails — just stir it into sparkling water. Use pomegranate molasses as a meat...Read More

Homemade spice blends cost a fraction of the cost of store-bought blends — plus they contain none of the anti-caking additives usually found in commercial blends. Use fresh spices to blend — and store your blends in airtight containers. Inexpensive spice jars can be found at Cost Plus, Michael’s, or online. Better yet, recycle your...Read More

This makes a festive, colorful salad, perfect for special holiday dinners. INGREDIENTS: 1/4 cup rice vinegar 2 tablespoons fresh orange juice 1 tablespoon honey 1 teaspoon toasted sesame oil Salt and pepper 5 quarts baby spinach or mixed green leaves (about 1 1/4 lb.), rinsed and crisped 3 firm Fuyu persimmons, peeled and sliced into...Read More

Cornbread is an all-American bread, tracing its humble roots back to the days of the early settlers. When the first colonists arrived in North America, wheat flour was unavailable and they had to turn to local resources to make their bread. Corn was one of the first crops to be grown by the Native Americans,...Read More

This popular midwestern dish is also known as Cowboy Beans or Cowboy Calico Beans, but in our family, it was known simply as Calico Beans by the adults or Halloween Beans by the kids. It’s always been our favorite “go-to” dish to serve on Halloween. Serve the beans with a pan of freshly baked warm...Read More

Reminiscent of pumpkin pie, this eggless vegan version of pumpkin bread is sweet, spicy, and extra moist. The flaked coconut adds a delightful texture and helps to keep the pumpkin bread moist. INGREDIENTS: 3 1/2 cups all-purpose flour 2 cups packed dark brown sugar 2/3 cup white sugar 2 cups pumpkin purée 1 cup vegetable...Read More

INGREDIENTS: 2 medium-sized bitter melon 1 teaspoon salt 1/2 cup chickpea flour 1 tablespoon rice flour 1 teaspoon red chili powder 1 teaspoon chaat masala Peanut or canola cooking oil to deep fry the chips Salt to taste METHOD: Wash the bitter melon and pat dry. Cut off the top and tail and then cut...Read More