Raspberry and Strawberry Pies – Oh My!

Each week I chat with Matt Swaim, Sacred Heart Radio, about Bible foods and herbs. Today the topic was bramble berries: Luke 6:44-45 – 
For no good tree bears bad fruit, nor again does a bad tree bear good fruit….for figs are not gathered from thorns, nor are grapes picked from a bramble bush…” One of the first things people notice in the Middle East … Continue reading Raspberry and Strawberry Pies – Oh My!

Make Rhubarb Pie with Pie Plant

Right now I’m waiting for a rhubarb custard pie to finish baking. As I was assembling the pie with the help of granddaughter, Ellery, age 4 (yes, it’s that easy), I was wondering how many of you eat and/or grow rhubarb.  Maybe you know rhubarb as the “pie plant”. Technically, rhubarb is a vegetable, not a fruit. Strawberry rhubarb pie is a rite of spring. … Continue reading Make Rhubarb Pie with Pie Plant

Food to take to new Parents or Someone Ill

Today Matt Swaim of the Sonrise Morning Show and I chatted about hospitality. “Romans 12:13  Share with the Lord’s people who are in need. Practice hospitality.”   Hospitality doesn’t mean just entertaining. It also means bringing some food over to someone who needs it – new parents or somebody under the weather. Here are some tips on just how to do that, along with some of my favorite … Continue reading Food to take to new Parents or Someone Ill

More Valentine’s Day treats: Foolproof Filet Mignon and Nutella Chocolate Sauce

Well, I couldn’t resist sharing 2 more Valentine’s Day recipes after I chatted with Matt Swaim on the Sonrise Morning Show about St. Valentine and his connections with this “lovely” day.  Did you know that St. Valentine, who lived in the 3rd century Rome, was immortalized by Geoffrey Chaucer who in the 14th century wrote a lot about St. Valentine and connected him with what … Continue reading More Valentine’s Day treats: Foolproof Filet Mignon and Nutella Chocolate Sauce

Peppermint Bark: Why are my Layers Separating?

A couple of reasons for this, the main one being that you need to use high quality bar chocolate, not morsels, for both white and dark layers. (Now there are white morsels available made with cocoa butter – just found this out – but some experts still prefer the bar chocolate.) White chocolate should contain cocoa butter, NOT palm kernel oil. Palm kernel oil inhibits … Continue reading Peppermint Bark: Why are my Layers Separating?

Cranberry Almond Biscotti

When I was testing the cranberry almond biscotti recipe, my husband, Frank, kept taking slices off the baking sheet before I could bake them a second time. (Biscotti means twice baked).  A darn good testimonial, wouldn’t you say? This makes a lovely gift from the kitchen, too – pack it with a couple coffee mugs or teacups. Cranberry almond biscotti Maybe you’d like to sub … Continue reading Cranberry Almond Biscotti

Mother’s Day Recipes: Two Fab Desserts for Mom’s Day

My Mom, Mary Nader, really did follow the beat of a different drummer. Mom was traditional in many ways except when it came to clothes. She was the first on our block to wear petal pushers (we call them Capris now). Not so much because they were fashionable, but because they were comfortable. I’m a little bit like my Mom in that respect. I like … Continue reading Mother’s Day Recipes: Two Fab Desserts for Mom’s Day

Easy King Cakes for Mardi Gras

EASY KING CAKE FOR MARDI GRAS Fat Tuesday is around the corner, and it’s celebrated with, well, lots of decadent food (to ready ourselves for the lean eating during Lent) and, of course, King Cake. Traditional King Cake is a yeasted dough, and today I’m sharing 2 easier recipes that are really good. Adapted from a recipe from Julie Badylak, a busy mom of 3 and physical … Continue reading Easy King Cakes for Mardi Gras