Pies can make otherwise confident cooks cower in fear. Pie crust is hard to handle, can turn out soggy, burns unpredictably, and is best when made with lard – which is enough on its own to frighten most of us (not to mention our cardiologists). Fillings won’t thicken, fruit won’t cook, and the first cut slice always looks like someone dropped it on the floor. … Continue reading it’s pie season – tips for pastry doughs
Preheat oven to 350 degrees. Generously butter two loaf pans. Combine all ingredients in bowl, then pour into pans. Bake at 350 degrees for about 1 hour or until toothpick inserted in center comes out clean. Told you this one was easy. Continue reading Easy Banana Bread
Update: two members of the McIntyre faction contacted me and told me I was wrong – they liked to add sweet pickle juice SOMETIMES if they were out of vinegar. One of these members told me about the diced pickle thing herself years ago. Nonetheless, as a responsible former journalist, I hereby correct the record. Continue reading Deviled Eggs recipe update/retraction
Leftovers can be refrigerated, but after an hour or so in the fridge the bananas begin to turn brown and the meringue starts to weep. This is more than enough reason to eat the whole bowl immediately without remorse. Continue reading Banana Pudding
For the cake: Preheat oven to 350 degrees. In small bowl, combine pecans, cinnamon and sugar; set aside. You’ll bake the cake in either a tube or Bundt pan – whichever you choose, butter the pan generously. In stand mixer, cream butter and sugar until fluffy. Add eggs one at a time, beating after each. Add mashed banana and vanilla, then sour cream. Add flour, … Continue reading Banana Nut Coffee Cake with Caramel Icing
Apple cider vinegar gives deviled eggs a tangy flavor, but it’s not for everyone. Ania didn’t use dry mustard in her eggs, but Carla does (and uses rice vinegar). You can sprinkle eggs with the traditional paprika, preferably Hungarian sweet, but if you got a big tax refund this year, topping them with black caviar is nice, too. Our McIntyre cousins love diced sweet pickles … Continue reading Deviled Eggs
This recipe was perfect for three sisters in the kitchen: one at the stove, one at the filling and rolling the crepes, and one working on the next batch of batter. We refuse to guarantee the number of finished crepes you will end up with, although this recipe should give you about six to eight. For one thing, if this is your first attempt at … Continue reading Mamcik’s Crepes and Cheese Blintzes
This recipe offers you a great excuse to take a Saturday morning spring drive to a pick-your-own asparagus farm. Take along a small child, even if you have to borrow one from a friend – children are shorter and closer to the ground so you will have to do less bending over to snap the stalks, and kids are greatly amused by the hide-and-seek process … Continue reading Asparagus Cheese Strata
This is a delicious way to use up St. Patrick’s Day leftovers. Preheat oven to 350 degrees. Butter bread on one side and place in 9×13 baking pan buttered side down. Cook sauerkraut in beer for about 10 minutes; drain well. Layer sauerkraut over bread, then Swiss cheese, then corned beef, then another layer of Swiss cheese. Bake at 350 degrees for 30 minutes. Mix … Continue reading Reuben Casserole
Preheat oven to 375 degrees. Line 9-inch pie pan with one pie crust. In skillet, sauté onions in butter until tender. Reserve 1 tablespoon each of chopped tomato and sliced olives. Stir remaining tomato, olives, garlic powder, cumin, pepper, and chiles into skillet. In small bowl, combine beaten eggs and Tabasco; beat well. Reserve 2 tablespoons of egg mix. Stir ½ cup of each cheese … Continue reading Mexican Quiche
Around Our Table 