Servings: 81 envelope (¼ -ounce) unflavored gelatin1½ cups half-and-half1 cup heavy cream1 cup canned 100 percent pure pumpkin, like Libby’s (do not use pumpkin pie… Continue reading
If you still need a dessert for Christmas dinner, one that is luxurious – yet comforting – Panna Cotta is worthy of your attention. Despite… Continue reading
Our Mother, Loretta E. McClure1915 to 1999On a Farm in Northern Colorado Our Mother was the best cookie maker ever! She always had cookies somewhere… Continue reading
Yield: 9 to 12 tortoni, depending on the size of cups3 large eggs, separated (for safety, use pasteurized eggs)½ cup granulated sugar1 cup heavy cream,… Continue reading
1937 Colorado 1967-2015 Alaska When we were growing up on the farm in Colorado, I can only remember just once Dad loaded my brother Sonny… Continue reading
There’s a remedy for folks who find shopping for Christmas gifts stressful, especially at this late date. Even if you like hunting for holiday presents,… Continue reading
Yield: 26 cookies, depending on size of cookie mold1 cup King Arthur unbleached all-purpose flour (dip and sweep measuring cup into flour, then level with… Continue reading
Serves: 6 to 8 4 pounds beef short ribs, trimmed of excess fatSalt and pepper1 cup diced celery1 cup diced carrots1 cup diced onions2 cloves… Continue reading
Who says a holiday roast has to be red meat or poultry? Take a page from my French husband’s family’s book of traditions and serve… Continue reading
1990 to 2015 We built our house in the rain, mud, and some sunshine in 1990, after living in the cabin for 5 years.… Continue reading
RECIPESCHICKEN CORN CHOWDERI do not know if I saw this somewhere in a magazine or in my hundreds and hundreds of cookbooks or if I… Continue reading
Serves: 6 to 81½ pounds little “snack” carrots 3 tablespoons butter1/4 cup sugar ¼ teaspoon (a pinch) granulated garlic1 cup Craisins or dried cranberries Cook… Continue reading
Servings: 4 to 65 large Russet potatoes, peeled and grated1 medium onion1 large egg, beaten2 heaping tablespoons flour, plus more as needed 1 teaspoon salt¼… Continue reading
Servings: 2, with leftoversSlow cooker: 3 quartSetting and cook time: LOW for 8 to 9 hours1½ pounds boneless chuck roast, trimmed of as much fat… Continue reading
Ending on the evening of December 14, Hanukkah is already underway. After that, comes Christmas, followed by the seven days of Kwanzaa, from December 26… Continue reading
One Christmas, I sent a loved one a box of Italian Egg Biscuits, made from an old recipe that belonged to a long-departed friend of… Continue reading
North Nikiski 1989 to 2015 As I start this article I am “pondering” at the fact that the past 30 years have been the most delightful… Continue reading
When my brother and sister-in-law, Jim and Donna Conforti, gifted me with over ten pounds of heirloom Granny Smith and Idared apples, picked fresh from… Continue reading
If you’ve ever spent any winter time in France, you’ve undoubtedly indulged in what I consider the ultimate comfort food of the French — cassoulet.For… Continue reading
North NikiskiThe Cabins 1986-87 Re-cap of the Stinky Fish Barrel story: Bob and J.T. tried to blow it up — it just blew trees, limbs,… Continue reading
