Sweet and tangy, this delicious chutney goes well with bread, cheeses, pork chops, and chicken! INGREDIENTS: 4 whole tomatoes, chopped 8 whole onions, chopped 5 whole apples, chopped 2 whole large green peppers, chopped 2 whole large red peppers, chopped 4 cups white vinegar 2 cups white sugar 1 cup brown sugar 2 tablespoons salt...Read More

This old-timey recipe for Pineapple Upside Down Cake is courtesy of a dear friend who is a retired woodsman and has quite an enviable collection of old cookbooks from the turn of the century. Larry enjoys baking in his free time using recipes from his old cookbooks. INGREDIENTS: 1/2 cup butter 1 cup brown sugar...Read More

Make-ahead French toast is a great time saver for brunch! Use extra thick-cut Texas egg bread, if you can find it. Otherwise, use challah or brioche and slice the bread yourself. INGREDIENTS: Butter (for greasing large baking pan) 8 1-inch-thick egg bread slices 2 cups half and half 6 eggs 1 tablespoon sugar 1/2 teaspoon...Read More

This summery dressing is delightful with a mixed green salad. INGREDIENTS: 2 cups basil leaves (about 1 large bunch) 1/2 cup extra virgin olive oil 1/4 cup white wine or champagne vinegar 1 large clove garlic Salt and pepper to taste METHOD: In a blender jar, whirl the basil, oil, vinegar, and garlic until smooth....Read More

INGREDIENTS: 1 tablespoon freshly grated blood orange zest 1 cup sugar 1/8 teaspoon salt 2 cups freshly squeezed blood orange juice* 4 tablespoons freshly squeezed lemon juice 2 teaspoons vodka or triple sec 2/3 cup heavy cream METHOD: Place grated zest in a mixing bowl and add sugar. Rub the zest and sugar together with...Read More

Here’s a sweet-tangy Southern version of coleslaw that goes well with grilled steaks, barbecued brisket or ribs. INGREDIENTS: 1 cup honey 1 cup white wine vinegar 1/2 cup chopped onion 1/2 teaspoon salt 1/2 teaspoon celery seed 1 large head cabbage, finely chopped 1 cup diced celery 1/2 cup diced green pepper METHOD: In a...Read More

A minty yogurt dressing refreshes this versatile salad of peas, toasted almonds, celery, and green onions. It’s finger food when you spoon the mixture into tender butter lettuce leaves or a side salad for a picnic. INGREDIENTS: 1 cup slivered almonds, toasted 1 1/3 cup mayonnaise 1/4 cup plain Greek yogurt or sour cream 1...Read More

INGREDIENTS: 4 (about 1 pound) very ripe roma tomatoes, chopped 1 small white onion, finely chopped 1-2 serrano chiles, minced 2 tablespoons cilantro, chopped 2 tablespoon lime juice 1/2 teaspoon salt (or to taste) METHOD: Mix all ingredients. Check flavor and adjust if needed with more lime, salt, chile. Great with chips, but also over...Read More

One of the easiest and most flavorful jams to make — enjoy this delectable, tangy preserve on toast, scones, or stir into your favorite yogurt. INGREDIENTS: 4 cups prepared blueberries (about 1 1/2 quarts fully ripe blueberries) 1 (1.75 oz.) package powdered pectin 1/2 teaspoon butter 4 cups sugar, measured into a separate bowl METHOD:...Read More

One way to extend the enjoyment of our local cherry season is to make cordials that can be enjoyed later in the fall or bottled for special homemade gifts during the holidays. Brandied cherries are delicious added to drinks or spooned over ice cream. INGREDIENTS: 1 cup sugar 1 cup water 1 cup pitted cherries...Read More