I'm a southern gal with a passion for cooking and baking from scratch, the old fashioned way!
Okay, so I know I didn’t manage to snap a very good photo of this dish, but it was one of the BEST meals hubby and I have made in a long time!! So I just had to share it with you. The flavors and techniques are so simple and straightforward, but the results are extraordinary. I hope you’ll give it a try!
I decided to clean out some goodies in my baking cabinet and throw them all into some cookies! These cookies are absolutely bursting with flavor. They are chewy, melty, soft, buttery and . . . well . . . just delicious!!
Our family strives to put mostly seasonal fruits and veggies on the table. Not only is it more economical, but veggies that are in season tend to be more nutritious because they don’t have to travel from the other side of the globe before they reach your plate!
Seasonal produce in the spring come as such a refreshing change after the winter. Asparagus, strawberries, and avocados are such a welcome change!! Here is a delicious way to prepare asparagus that will tempt even the asparagusphobes in your household. It also really captures and highlights those fresh-from-the-garden flavors that just sing out “It’s Spring!!!”
In my family, Easter weekend brings with it many culinary traditions: Easter brunch, sliced, ham, deviled eggs, desserts infused with the flavors of spring . . . But one of those traditions was in danger of coming to an end this year.
Since before I was born, my family has frequented a small, independent bakery in Atlanta for fresh bread, colorful thumbprint cookies, and – an Easter tradition – hot cross buns. Sadly, our precious little bakery closed a few months ago, as the owner decided it was time to retire.
And so the challenge was laid before me: homemade hot cross buns! So I hit the books and started paging through some my my vintage cookbooks. When I reached my mom’s 1973 edition of Better Homes and Gardens’ Homemade Bread Cook Book, I found one of those wonderful little newspaper clippings that get forgotten, lodged inside of forgotten cookbooks. The clipping came from the March 27, 1983 issue of Atlanta Weekly. Glancing over the recipe, I knew this one was The One.