Use the basic grits recipe for all seasons and change the vegetable and cheese additions. Try adding a fried or scrambled egg.
Seven Minute Frosting
January 1, 2009 by Leave a Comment
This frosting is best used the day it is made.
Lemon Curd
January 1, 2009 by Leave a Comment
This is the filling for the coconut cake. Can also be used for tart filling or spread between cookies to make sandwich cookies.
Coconut Cake with Lemon Curd and Seven-Minute Frosting
January 1, 2009 by 1 Comment
This makes a great holiday or special occasion cake.
Creamy Tomato Dill Soup
January 1, 2009 by Leave a Comment
This soup is great served warm or chilled. Serve it with grilled cheese sandwiches cut into cubes and place on top of the soup like croutons. It is equally as good without the heavy cream, or substitute whole or buttermilk for the heavy cream if you are watching calories.
Oatmeal Banana Muffins with Chocolate Chips
January 1, 2009 by 1 Comment
These chunky moist muffins are one of the favorites at Foster’s Market
Green Apple Vinaigrette
January 1, 2009 by Leave a Comment
We make this at the market to marinate vegetables in or to put on green salads. I like it on grilled chicken breasts.
Chicken and Vegetable Minestrone
January 1, 2009 by 2 Comments
Soup is the ultimate comfort food. Be sure and make extra so you can share with friends.
Pumpkin White Chocolate Chunk Cookies
January 1, 2009 by Leave a Comment
This is one of my favorite’s from my sister Judy. Make them all fall and anytime.
Pumpkin Bread
January 1, 2009 by 4 Comments
We make this bread all through the fall and holidays, it’s delicious all year round.