It’s probably no surprise this is the busiest time of year for candy, and over 70% purchased will be chocolate. And when you add America’s favorite drink to the mix how can you go wrong. Chocolate and coffee are not only loved they are the classic combination! So why not add brewed coffee in place of water called for in this classic Devil’s Food Cake recipe. Sounds good to me! And add coffee to the buttercream frosting too. WOW! Coffee Rich Devil’s Food Cake, a delicious dessert. You just can’t go wrong! Use your favorite brewed coffee for that hint of favorite flavor. Have fun with it!
From one of my favorite restaurants right here in my home town. The Vintage Press has been around for many years. The food is 5 star. I love this family owned restaurant for so many reasons. Andy and I had our first date at the Vintage Press. Andy said he knew he was in trouble when I ordered the most expensive entree on the menu, haha. But in my defense (my husband was a prosecutor) we weren’t into wine in those days. Now I appreciate a wine that just might be more expensive than the entree. I have so much history here, Mother’s Day Brunches, a Wedding Reception, Birthdays, Valentine’s Day, Thanksgiving, and many dinners & brunches in between. The menu fluctuates very little except during holidays but what this means is the signature dishes are perfected. And the Chef shares many recipes! Who does that! I have to admit while my execution is very very good with this recipe the Chef has me beat. I changed the recipe up a bit and I will let you know where. I prefer turkey, in general, over chicken … just because. And I teased the idea of teaming the smoked turkey with provolone, there’s history there, but provolone just doesn’t work as well as Emmental or Jarlsberg. This is a seasonal dish at The VP. And I must say their pumpkins must be brought in special. They’re meaty not stringy. If you haven’t pumpkins this stuffing can work in acorn squash. And it goes without saying the Red Lemon-Butter Sauce is versatile as well. Enjoy!
Out of the 80’s and with a few tweaks it works today. I came across some old newspapers just recently … One happened to be the Visalia Times Delta Cookbook ’81. There on page four was my Grandmother’s Portuguese Bean Soup. I’m a bit prejudice but this bean soup is still an award winner today. But the top prize actually went to Jay Glasgow for her Stuffed Pumpkin. I tried to recreate her recipe and found I was a bit lost without ingredient measurements which the recipe didn’t have. But today I’ll be giving a few pointers that help make this a no fail. This recipe is certainly simple in ingredients and prep. Definitely worth trying.
Love Swiss Chard! Team it with pasta and it’s perfect. I love the young tender colorful variety of chard I grow in my garden but this year with our current drought I was not as inspired. So, off to my local market! Now, the choices in my market are not many. I’m just excited to see fresh Swiss Chard even if it’s mature with large tough stalks. Just remove the stalk and the spine that travels up the leaf … It works! What remains is a tasty green to add to this pasta dish. Add a little Cognac and this simple dish dazzles. Just ask my guy. Yes, we like to accompany this with a nice wine and prosciutto, and it’s our main dish.
A hearty recipe for a quick and easy family meal. Only six ingredients, 15 minute prep, bake and it’s done. Add a side salad or vegetable and dinner is served. This will become one of your favorite Comfort Food recipes for the cold months ahead.
While we’re all becoming very familiar with the popular overnight French Toast Breakfast Casserole know this is just a bit different. Pumpkin is added to the egg and milk mixture and poured over a rich Panettone. And why wait overnight!
I’ve baked my Pumpkin Panettone to use in this recipe. But know you can use just about any variation of Panettone.
I don’t know about you but I’m always running out of syrup. As a child I’d concoct these watery versions of maple syrup with maple extract, sugar and water. I was on the right track but just needed to heat the mixture for awhile to reduce and thicken. Enjoy my simple version of maple syrup. No maple extract? No biggie … It works without it too. Really!
This is straight from my test kitchen. Ha! This is an amazingly simple recipe. A little time consuming but worth it. The texture is unchanged from the traditional panettone. The question is why. Why mess with the traditional panettone? It’s simple. Not everyone in our family is into candied fruit. And without the candied fruit where do you go? Pumpkin and toasted or candied pecans. You can add raisins or chopped dates if you must. It’s just a great change up for panettone.
I recommend a paper mold for baking. Baking time is a little faster using a paper mold, and clean up is a snap. This 2 pound loaf paper mold needs no greasing nor extra baking pan.
Buttery sweet caramel with just a touch of pumpkin spices … What a great Fall Tradition! Shape the popcorn while hot into balls add a stem for an extra treat. Or simply allow the finished caramel corn to cool then break it apart to serve in a dish. Beware, one bite and you’re hooked. This recipe makes 6 large popcorn balls or approximately 12 cups of caramel corn. You may modify this recipe by adding 10 ounces or so of nuts during the baking period … Or candies can be added after the baking as the caramel corn is cooling. This is just a great recipe to add to your Fall recipe collection!
This is the best Pumpkin Bread! Topped with a deliciously rich Coconut Pecan Frosting. Slather the bread with this topping or go it alone. I’m telling you … You won’t be disappointed! I’m just on this pumpkin thing … trying to bring about Fall for some cooler weather.
Both of these recipes, bread and frosting, I’ve had for years for good reason.
One of my ideas with pumpkin … combine my Pumpkin Pie recipe with my Cheesecake Bars. Pretty easy. And in fact, bars could be made instead of a pie with the very same recipe. I had these leftover gingersnap cookies and used for the crust … Just seemed perfect for this dessert. I’d like to claim originality of this threesome but if you like me do a search … this is a very popular combination. I do admit I keep it simple though … no prebaking the crust and all can be mixed by hand. It’s a quick mix.
