This recipe is from the Brookville Hotel near Salina, Kansas; it served made-to-order pan-fried chicken, farm-style sides, the best bread and butter pickles on the planet, and this wonderful creamed corn, which bears no resemblance whatsoever to the watery sludge in the canned version. Cook corn in small amount of water. Add salt, sugar and ½ cup of the cream. Bring to boil. Dissolve the … Continue reading Brookville Hotel Creamed-Style Corn
My local farmers’ market doesn’t open until the second week of April, but after a couple of nearly 70-degree February days I have started thinking a lot about those lovely Saturday mornings and the prospect of fresh vegetables. I try to arrive about 15 minutes before the market actually opens, so I have enough time to find a parking place that isn’t blocks away and … Continue reading spring can’t come too soon for me
Preheat oven to 350 degrees; butter and flour (or dust with cocoa powder) a Bundt pan. Dissolve cocoa powder in hot water. Cream butter and sugar; add eggs one at a time, beating after each. Add baking powder and salt to flour; add chocolate water and flour alternately to butter mixture. Bake at 350 degrees for 1 hour or until toothpick inserted in center of … Continue reading Chocolate Pound Cake
Mom made this up from what she had on hand one night; take for granted that the measurements are inexact. Basically, toss in as much as you need until the mixture looks right to you. Mom also talked about making this dessert with a splash of peach liqueur or schnapps added to the sauce, or maybe trying a cherry version with fresh pitted cherries and … Continue reading Mom’s Pound Cake Dessert
This is Jim’s mom’s recipe – much closer to the traditional “one pound eggs, one pound sugar, one pound flour” recipe that gave this cake its name. Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla and stir. Gradually add flour, and pour into buttered tube pan. Bake at … Continue reading Jim’s Pound Cake
Mom, with our lifelong friend and satellite sister Peggy Miles Hulstine Mom’s recipe … although she did have a serious weakness for Sara Lee’s version. Preheat oven to 350 degrees. Butter and flour a Bundt pan, or two large loaf pans. Cream butter and sugar; add eggs one at a time, beating after each. Add vanilla to milk, and baking powder and salt to flour; … Continue reading Pound Cake
I was going to post a group of brownie recipes … but to be honest, post-Valentine’s Day, I’ve had enough chocolate for a while. This weekend’s group of recipes for pound cake include our family standards, and all of them are wonderful. Continue reading for this weekend, pound cakes
Works beautifully for ice cream, spice cake, and of course, bread puddings. In heavy saucepan, combine all ingredients. Cook over low heat until thick. Store in refrigerator, and stir before using. Makes 1 cup. from Ania Continue reading Butterscotch Sauce
You will need a double boiler for this, or find a wide stockpot that you can top with a metal mixing bowl. We strongly recommend against trying to cook this in a saucepan over direct heat, as it will easily scorch. It’s also wise to have a candy thermometer handy if you’re not familiar with what milk looks like at “scalding point.” It’s about 180 … Continue reading Crème Anglaise
Preheat oven to 350 degrees. Spread butter on both sides of bread slices, and cut bread into half-inch cubes. Slightly beat egg yolks. Combine egg yolks with nectar and ¼ cup sugar; add bread cubes and stir until moistened. Place half of mixture into a 1½ quart casserole. Top with banana slices and cover with remaining bread mixture. Bake at 350 degrees for 35 minutes. … Continue reading Banana Bread Pudding with Meringue
Around Our Table 