Yield: About 3½ dozen cookies¾ cup King Arthur All-Purpose Flour (dip measuring cup into flour, then level with the flat end of a knife) ½… Continue reading
Press several of the M&M’s candies onto each cookie. Bake for about 12 minutes, or until lightly browned. Cool the cookies on the baking sheet… Continue reading
Yield: About 3 dozen cookies2½ cups King Arthur All-Purpose Flour (dip measuring cup into flour, then level with the flat end of a knife1 teaspoon… Continue reading
Pot pies are beautiful to look at and extremely tasty to eat. With St. Patrick’s Day here, a beef pot pie, comprised of a favorite… Continue reading
Following the grain harvest from Oklahoma to Montana. Approx, 1950 Uncle Guy lived with us off and on for several years. When the first grain combines came… Continue reading
St. Patrick’s, 1964 Poudre Canyon, Colorado We moved to Poudre Canyon in the spring of 1964. We had all summer to get settled and… Continue reading
For the faithful who observe the Lenten season by refraining from eating meat on Ash Wednesday, Good Friday and Fridays, keeping meals interesting on the… Continue reading
RECIPES 3.9IRRESISTIBLE CHOCOLATE COOKIESMy good friend Shirley De Vault gave me this excellent recipe to put in a cookbook I wrote in 2001,“Grannie Annie’s Cookin’… Continue reading
For best results, microwave eggplants one at a time. They will take about 6 minutes each to cook, so when making three eggplants allow sufficient… Continue reading
Eggplant stuffed with crab and shrimp is especially toothsome, but feel free to use any combination of seafood when preparing this tasty Lenten dish. Servings:… Continue reading
You might think a coffee-table size cookbook, replete with “simple, soulful recipes” and stories by respected author Pat Branning, enough of an enticement to make… Continue reading
On the farm in Northern Colorado and in Alaska. Our Dad was very proud to be Irish. My Mom carried the Irish tradition in our… Continue reading
1 cup finely chopped celery1 green pepper, finely chopped1 cup finely sliced green onion½ cup chopped parsley2 pounds claw crabmeat3 cups coarsely crushed cracker crumbs,… Continue reading
8 slices thick-cut bacon3 tablespoons maple syrupFreshly ground black pepper¼ cup grated mild cheddar½ cup grated Gruyère¼ cup grated Parmesan¼ cup mayonnaise2 scallions, trimmed and… Continue reading
RECIPESSorry! I do not have a recipe for the Cabbage Bellies, or Patches or Kraut Burok, as it is a “science” to how much bread… Continue reading
1 loaf Challah or Brioche bread, sliced into 1½-inch thick slices1 stick butter, unsalted1 cup packed brown sugar2 tablespoons corn syrup5 eggs, extra large¾ cup… Continue reading
The Twibell ancestry goes back to Monghan County, Ireland. John Twibell was born in 1760 and died in Montpelier, Indiana in 1853 at the age… Continue reading
Devil’s Food Cake, frosted with the requisite puffs of Seven-Minute Frosting, is sinfully good. Fluffy and somewhat airy, Devil’s Food Cake is sometimes called the… Continue reading
Entertaining should not be about fuss or pomp. I want my focus to be on my company. And on making sure the food packs tons… Continue reading
Of all the trendy/healthy/unusual ingredients I use regularly in my cooking, the one I get questions about most is nutritional yeast (which tastes way better… Continue reading
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