Notes about Recipes in this book

• Bran muffins

  • okcook on December 23, 2014

    Nice and 'branny". Very moist. I used Splenda in place of the sugar and they turned out perfectly. I would use paper muffin liners so they can be easily removed from the muffin pan otherwise I think they would stick badly.

• Blueberry coffee cake

  • babyfork on October 02, 2015

    Only had a 1/2 cup of sour cream left, so added 1/2 cup buttermilk (not lowfat) to make up the difference. Didn't have a 9" X 13" cake pan, so used a 9" round. Did not use all of the topping...maybe with the larger pan it would've been used up. Only had a 6 oz container of blackberries, so less than the 2 cups of berries called for. Despite the changes this was tasty and very moist. The blackberries were quite large and all sunk to the bottom. Blueberries would probably distribute better. Also, I would add cinnamon to the crumble topping next time.

  • kbrooks on February 14, 2025

    This yields a nice moist and yummy coffee cake.

• Open-faced country omelette

  • kbrooks on February 14, 2025

    Had some Chinese lap cheong sausage so used it instead of andouille sausage. Topped with freshly grated parmesan-reggiano before broiling.

• Roasted sweet pepper omelette with herbed cream cheese

  • kbrooks on February 14, 2025

    This is a delicious omelet. A favorite of my husband's. Followed recipe as written.

• Herbed cream cheese

  • kbrooks on February 14, 2025

    This is good in the preceding omelet recipe. Also good on crackers or in sandwiches.

• Oyster fritters

  • kbrooks on February 14, 2025

    Really delicious. Placing the oysters in the freezer for 10 minutes ensures they don't become overcooked

• Lobster fricassee

  • kbrooks on March 25, 2025

    I'd give this 6 stars if I could. The sauce is incredible! Maine lobsters aren't readily available here, so I steamed pacific lobster tails for the cooked lobster and it was perfect. The recipe says to serve on blue corn cakes or buttermilk biscuits but I served over mashed potatoes.

• Tomato coulis

  • kbrooks on September 28, 2025

    Very nice tomato coulis with some zing from the chilies. I used in season heirloom tomatoes and served over pasta. Used 1 jalapeño in place of the 3 serranos, because that's what I had. Definitely will make again with canned tomatoes when tomatoes aren't in season. Can see using this sauce in a variety of ways.

• Spring vegetable soup

  • kbrooks on February 14, 2025

    Light and full of flavor.

• Homegrown tomato soup

  • kbrooks on February 14, 2025

    Tomato soup packed with flavor!

• White bean soup with tomato ham broth and spicy sausage

  • kbrooks on February 14, 2025

    Takes a couple of hours. Filling and comforting.

• Romaine and gorgonzola salad with spicy glazed pecans and walnut vinaigrette

  • kbrooks on March 31, 2023

    A good blue cheese,such as St.Clemens,works if gorgonzola is not available. The glazed pecans make this really special.

• Cracklings

  • kbrooks on February 14, 2025

    Made with chicken skin. Delicious. Used in the salad recipe that follows.

• Crackling salad with spicy glazed pecans

  • kbrooks on February 14, 2025

    Wonderful combination of the salad, chicken skin cracklings and spicy glazed pecans.

• Baked red snapper with tomatoes, peppers, and onions

  • kbrooks on February 14, 2025

    Quick and easy. I've made this with snapper and also sole.

• Mom's baked beans

  • kbrooks on October 07, 2025

    Delicious, earthy,hearty casserole. Pretty much hands off. Do plan ahead as the beans need to soak overnight, cook for an hour with the bacon, and then get combined with the additional ingredients and cook in a low oven for 6 hours. The simmering of the beans with the bacon really infuses a lot of bacon flavor into the beans and removes most of the fat. This was a big hit in our house!

• Buttermilk onion rings

  • kbrooks on February 14, 2025

    Wonderful!

• Potato and chive cakes

  • kbrooks on February 14, 2025

    Way too much work and not that good. Won't make again.

• Scalloped turnips and potatoes

  • kbrooks on August 05, 2022

    I found using mature turnips a little overpowering. I then made this with baby turnips and half and half cream instead of milk and it was lovely.

• Apple crumb pie

  • EdM on August 22, 2018

    I used a store-bought frozen pie crust, worked fine. Middle of oven to cook apples and brown the crumb topping.

• Rhubarb apple turnover

  • EdM on August 21, 2018

    Recipe assumes you have made pastry dough before, successfully, I presume, because a lot of technique details are left out. Otherwise, I would have rated this four stars.

• Pear and pecan upside-down cake

  • kbrooks on February 13, 2025

    Lots of equipment and lots of steps. Takes some time to put together. End result is absolutely wonderful! A light cake reminiscent of a sponge cake. The caramel-like pear and pecan topping is decadently delicious. The cake batter is very stiff prior to folding in the beaten egg whites. Folding them in requires a light hand and patience. Definitely a keeper!