I expect you could substitute just about anything for the nuts and raisins here. Drop cookies are a staple of the kitchen cookie jar. They are easy and fast to make, and they always taste good. Of course, drop cookies are called such because you drop a dollop of the batter from a spoon … Continue reading
While at the county fair recently I saw the pumpkins were beginning to come in! Pumpkins can be harvested as early as mid-August and will store well if handled carefully so as to avoid bruising. A pumpkin is ready to be harvested if it is uniformly orange, the rind is firm and cannot be broken … Continue reading
A while back I made this cake and it is delicious! It is not sweet like an iced cake, nor sweet like coffee cake. It is somewhere in between. Because the egg whites are beaten and added last the cake is airy and light of texture. Be careful to bake it long enough or the middle … Continue reading
So you think you know what “sherbert” is? Well, first off, it’s sherbet, not with the extra R. Second, sherbet in America is different from sherbet in other countries and regions. Everywhere else, sherbet is the same as sorbet, an iced fruit dessert (except for some Asian regions where it is like a cake). … Continue reading
I enjoy figs but not everyone does. In their fresh state they can be intensely sweet, but they are most often enjoyed dried, stewed or otherwise prepared. This recipe appears to stew them. Figs apparently were one of the first foods cultivated by humans! The growing history goes back thousands of years, and they … Continue reading
Gram's Recipe Box 