Friday, August 28, 2015

Bread - Nannas Banana Bread

Middlesbrough Chatline
My Nanna Towgood has been making this loaf bread for over 40 years, and its a family favorite --- moist, flavorful, and just the right amount of sweetness. You may substitute chocolate chips for the walnuts if you desire.

Breakfast And Brunch - Traditional Coffee Cake

This is a family tradition. Every year my mom makes this cake for Christmas morning. It is great warmed!

Thursday, August 27, 2015

Fruits And Vegetables - Evies Rhubarb Pie With Oatmeal Crumble

Rhubarb is sweetened and topped with a crunchy oat topping in this delicious and easy to make pie. A dear family friend always grew rhubarb and made this pie with her bounty each year. People are skeptical when they hear it is a rhubarb pie without strawberries but after only one taste, they understand the magic of this pie. Serve with vanilla ice cream for added sweetness!

Wednesday, August 26, 2015

Fruits And Vegetables - Bacon Lettuce And Tomato Macaroni Salad

The delicious flavors of crisp crumbled bacon and tangy fresh tomato that you love in a BLT sandwich dress up a bowl of macaroni salad that's perfect for a light lunch or side dish.

Tuesday, August 25, 2015

Pasta - Baked Ziti Ii

Rich and creamy ricotta cheese is combined with mozzarella, beaten egg and spaghetti sauce to make a rich and filling sauce for cooked ziti. Top with Parmesan cheese and bake for a delicious, classic Italian casserole.

Monday, August 17, 2015

Side Dish - Praline Sweet Potatoes

In this recipe for sweet potatoes with a candied pecan crust, the potatoes are whipped with cream, butter and eggs, and baked in a casserole with a pecan and brown sugar topping.

Appetizers And Snacks - Figs And Toasted Almonds Brie

Henderson Porn
Brie cheese smothered with fresh figs cooked with brown sugar, vanilla, and almonds, then baked until almost melted. Serve warm with water crackers as a wonderful holiday appetizer or special treat during fig season. Canned figs in syrup may be substituted for fresh by reducing the brown sugar to 1/4 cup and replacing the water with syrup.