This makes a really pretty dish for a special occasion. The soup itself is creamy white, then you top it with slivered roasted beets and chopped chives or parsley for a gorgeous pop of color. The best part is that … Continue reading
I first posted this recipe in June 2009. That was the year I went to a local produce auction and got a little carried away on bidding for many different plants and shrubs, including several varieties of basil plants. At … Continue reading
Although I was born in Arkansas, I lived in the south for only a few “growing up” years. When we moved to Arkansas to build the inn, we soon heard about the southern dish of Chocolate Gravy. In my mind, … Continue reading
This dish continues to be one of our guests’ favorites. Every single time I make it we are asked for the recipe. It is so easy to convert to a lactose free/gluten free breakfast by using gluten free oats and … Continue reading
I have been eating and baking these brownies for decades. My Aunt Norma is a most special person in my life… and so are her fudgy brownies!
Yup, this is the classic version. It makes about 1 1/2 cups and sets up as it chills. If you are in a hurry and want an easier non double boiler version we have one of those here for you. … Continue reading
I love lemon curd. This one is for Joyce in Seattle! After hearing that the only Lemon Curd she could find was $8 a jar I dug through my files to find the easy microwave recipe that was my treasured … Continue reading
Today is national Blueberry Day. (well it was when I originally posted this!) I have no idea who comes up with what day is what. It would make more sense to me to have blueberry day in, say, July when … Continue reading
Not only are the 8 broads great friends and colleagues, but we enjoy a terrific community of innkeepers from around North America. I think the idea for grilled pineapple originated with Lynnette (one of the Broads). I initially started with … Continue reading
This is one of my favorite weekday cakes. It is full of flavor, easy to put together and just a winner all around. The trick is to put the honey nut mixture on when the cake is baked enough to … Continue reading