Pecan Crusted Pork Loin

I started with theAlmond-Crusted Roasted Boneless Pork Loin recipe from the Joy of Cooking, and played around with it. Start the marinade in the morning, so you can have the pork roast that evening. You can also start the marinade the day before and have the roast the next day. Serves 6

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Red Chicken

This is a take on Dinah Shore’s Chicken and Mushrooms with Basil Garlic Sauce. I started making this recipe over 20 years ago, and my daughter gave it the name red chicken. Bruce requested that I make this last night, as he was craving it. This is very good served with garlic bread and a […]

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Mardi Gras Party

With Mardi Gras coming up on February 25, 2020, it will be time for another party! This time, I’ll get pictures and post them! This is my working menu for next year’s party. Mardi Gras Party Menu for February 25, 2020 Nibbles Cajun Boiled Shrimp (Gluten Free) Deviled Eggs (Vegetarian and Gluten Free) Veggie Tray […]

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Triple Ginger and Cranberry Scones

Modified the Milk Street recipe from Tandem Bakery’’s Briana Holt. Ingredients 455 grams (3½ cups) all-purpose flour, plus more for dusting 67 grams (5 tablespoons) white sugar 4 teaspoons baking powder 1/2 teaspoon baking soda 2 tablespoons ground ginger 1 1/2 teaspoons grated nutmeg 2 teaspoons kosher salt (1 1/2 teaspoons table salt) 1 1/2 […]

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Christmas Buns

This is a modification of the Hot Cross Buns from “Laurel’s Kitchen Bread Book”. Makes 30 large buns or 60 small buns Ingredients Rolls 2 cups raisins (300 g) 1 cup dried apricots (130 g) 1 cup walnuts (120 g) 2 teaspoons active dry yeast (1/4 oz or 7g) 1/2 cup warm water (120 ml) […]

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