When the fresh cranberries first hit the shelves I couldn’t resist buying a massive bag at Costco. But besides plans for fresh cranberry-orange relish for the Thanksgiving table, and cranberry orange muffins of course, I didn’t have many more fresh cranberry recipes up my sleeve... and yet there were still pounds of cranberries in the fridge.
Enter this delightful cranberry crunch.
Read MoreThis is a Pakaluk family favorite. Marrying into the Barrows family brought about making it with a graham cracker crust. It’s a happy marriage.
Read MoreEasy as pie. Who in the world came up with that?! I’m not sure. But I feel they must never have made one. In my baking experience at least, I have never, ever said: “Oh, this ol’ pie? I just whipped it up right before dinner.” No way. How would my crust have been chilled? How could my pie have set? IT ISN’T POSSIBLE! Cake on the other hand….
Read MoreAs beautiful as all that pie art is, it might be missing the point.
I’ve been making my blueberry pie out of the Joy of Cooking for oh so many years now, and, returning to the recipe this year, I was struck by the wisdom I found in the introduction to fruit pies:
Read MoreWe've made this cranberry-orange relish every year for Thanksgiving for as far back as I can remember. It adds brightness to an otherwise heavy thanksgiving meal. Although a warmed or jellied cranberry sauce often melds better with the other elements on the plate (stuffing, gravy, mashed potatoes), there is something so superb about this fresh and zingy relish paired with a slice of turkey breast. So usually I take a bit of both -- the fresh cranberry relish and the cooked cranberry sauce -- and alternate my bites of turkey between the two.
Read MoreThis weekend I co-hosted a "Sweet Lil' Pumpkin" baby shower with a friend for another friend who is expecting her first. In terms of party-planning, the prescription was: Pumpkin, everything pumpkin! Pinterest is loaded with inspiration ideas for a pumpkin-themed baby shower, and the expectant mother loves pumpkin, so this was an idea I could easily get behind.
Read MoreHere's a basic-as-they-come traditional bread stuffing, straight from the old classic Joy of Cooking. (If you're beginning to suspect I'm 60, I'm not. Joy of Cooking might not be the best for trendy or sophisticated recipes, but, man, they get their basics right.) Keep it simple and just make it as written, or add in some sausage/dried fruit/nuts/mushrooms to jazz it up a little. It's a springboard!
Read MoreWith Thanksgiving right around the corner, this roll recipe is worth sharing. I first discovered this recipe last fall and loved its yeasted crumb and pumpkin flavor which is distinct, but not overwhelming. Even better, the bread can be either sweet (buttered with a sprinkling of cinnamon sugar is absolutely scrumptious) or savory (left plain, it makes a fitting accompaniment to any dinner).
Read MoreThis is a recipe I discovered in a food magazine in high school, and I've been making it every fall ever since. The cake batter is so easy to mix up (no mixing aid required). It uses one full can of pumpkin puree (no leftovers to deal with). The pumpkin flavor is not overpowering, adding a subtle earthiness and a delicious moistness to the cake. The cranberries add a bit of zing, and the Brown Butter Frosting takes this treat to the next level.
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