For The Love of Food and Making Great Memories
Although the title calls this recipe a burger, I have taken the liberty of giving this my take of an open faced BLT. The oregano and parmesan cheese give this an Italian feel and was a big hit with my family. Of course, you can always add a mixture of chicken, pork, or beef patty for a heartier meal.
The name “Comfort Sour”, I believe was given because of the use in this version of a whiskey sour. Nonetheless, you may use any bourbon or rye that you like. This came from a booklet of drinks circa 1970s is my guess. Here’s the page of the booklet this came from
An easy spread that not only can be used on anything, but it feels like fall in your mouth. Perfect on bread, bagels, cinnamon rolls, waffles, and pancakes. Gives anything a sweet cinnamon and maple sweetness taste. CandiAnne’s Note: We were stationed at Fort Drum, NY for 4 1/2 years and maple weekend is a huge thing there. You can visit numerous producers, taste their wares, and grab some syrup or other goodies on your way out. In 2007 while visiting the various producers I picked up a bunch of recipe pages on all sorts of categories that were …
A light and fluffy custard cake with lavender buds and lemon best served with a hot cup of tea for a cold afternoon. This cake in the end should surprise you with 3 layers of texture! Fluffy cake, light custard, and creamy bottom.
Gorgeous Filipino dessert with my mother’s Leche flan recipe and a chiffon cake base.
I enjoyed making this recipe. After tasting it, I noticed it wasn’t overly sweet, but it still had a lot of flavor which is what I prefer. It is a fun and delicious recipe to share with family and friends. I think it would make a wonderful treat for the summer months.
Carrot cake is a wonderful blend of sweet and spice that works perfectly at the end of a meal or accompanied by a cup of hot tea or coffee. This recipe is easy to make and easier to eat!
Cheesecake is one of those versatile desserts that can be eaten alone or with a variety of toppings to please any palate. This recipe is simple to make and guaranteed to be the hit of any party!
My appreciation for farm-to-table food began with a salt shaker and a tomato. I can remember the day clearly – my grandfather putting on his old cowboy hat, picking up that Tupperware shaker, and taking my five-year-old hand. As we walked over the grassy yard towards the tilled acres that served as a shared field between my grandmother and her sister, we talked about planting, growing, cooking and how important it was to pick your produce at just the right time. I can still feel the damp earth that squished between my shoeless toes and see the white shaker swinging …
So I ran into a snag with the fruit on this. I had to use canned peaches instead of fresh or frozen. Our state got shut down and put on a freeze again due to covid-19. So I am trying something new with this. I will be doing Brach’s cinnamon hard candies instead of red hots and I am going to use pink blush wine and a little bit of the syrup from the peaches to melt the candies down. I am also going to add some oats to the crumble topping and a little brown sugar.