The Best Peanut Butter-Oatmeal Cookies

1⁄2 cup bacon grease (or, another 1⁄2 cup butter) 1⁄2 cup butter 1⁄2 cup sugar 1 cup brown sugar 1 cup peanut butter 2 eggs 1 1⁄2 cups flour 2 teaspoons baking soda 1 teaspoon salt 1 tsp vanilla 1 1⁄2 cup quick-cooking oats In large bowl mix the butter, bacon grease, sugars and peanut [...]

Persimmon Tart

1 recipe Basic Pie Crust or another basic pie or tart dough 3 very ripe Hachiya persimmons 1 egg 1/4 cup sugar 1/2 teaspoon fresh nutmeg Pinch cinnamon Pinch salt 3 tablespoons unsalted butter Heat the oven to 425°F. Lightly butter a 10-inch round tart pan. Roll out the pie dough and press into the [...]

St. Louis Gooey Butter Cake

One box yellow cake mix (w/out pudding) 1/2 C melted butter 3 eggs 1 8 oz package cream cheese 2 T powdered sugar Preheat oven to 350. Mix cake mix, butter and one egg until smooth like pie dough. Press into buttered rectangular cake pan. Beat cream cheese, powdered sugar and two eggs until thoroughly [...]

Triple-Peanut Peanut Butter Cookies

From INGREDIENTS 1 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon kosher salt 8 tablespoons unsalted butter (1 stick), at room temperature 3/4 cup packed dark brown sugar 1/4 cup granulated sugar 2 large eggs, at room temperature 1/2 cup smooth peanut butter (not unsweetened) 1 teaspoon vanilla extract 1 cup roasted, [...]

Garlic Cheddar Biscuits

I had some cranberry cheddar and thought it would go well in some cheesy biscuits. Husband then suggested he make some sausage gravy to go with them and the whole thing turned out great. I still have some biscuits leftover; I’ll heat them up late tonight for a snack. I didn’t have any garlic powder [...]

Sherry Wine Cake

(From 1 box yellow cake mix (I like Moist Deluxe, but grandma always used generic, so.) 1 lg. regular vanilla pudding (or just use 2 small) 1 c. oil 3/4 c. sherry wine (cheap, please) 5 eggs Preheat oven to 350 Mix everything. Bake in a buttered-and-floured bundt pan for about 50 minutes, until [...]

Dinner Rolls

(From The Red Kitchen) This recipe is adapted from Sweet Dinner Rolls on AllRecipes. 1/2 cup water 1/2 cup milk 1 egg 1/3 cup softened butter 1/3 cup sugar 1t salt 3 3/4 cups flour 1 package active dry yeast (or 2 1/4t from a jar) In a glass measuring cup, combine the water and [...]

Pumpkin Bourbon Pound Cake

2 sticks (8 oz.) unsalted butter, softened 1 c. granulated sugar 1 c. light brown sugar 4 eggs, at room temperature beaten 1/4 c. milk 2 tbsp. bourbon 1 tsp. vanilla extract 2 c. fresh or canned unsweetened pumpkin puree 3 c. all purpose flour 2 tsp. baking soda 2 tsp. baking powder 1 3/4 [...]

Holy Chex Mix of St. Thanksgiving

Nobody comes here anymore anyway, and I wanted a place to stash this, so here’s a copy of the sacred recipe for homemade chex mix: 7 cups Rice Chex (7 ounces) 7 cups Wheat Chex (11 ounces) 7 cups Corn Chex (7 ounces) 1 box Cheerios (15 ounces) 1 package thin pretzels (9 ounces) (about [...]


I actually haven’t made this in a while but a conversation with a friend got me wondering if I still had this recipe, which was sent to me by another friend.  I dug it up and now I post it here for the sake of completeness and convenience.  It’s pretty simple, and my friend mentions [...]

Cheese Review: Queso de Mano

A firmer, whitish-yellow goat cheese from Haystack Mountain Goat Dairy. Has bright grassy and herbal flavors with nutty, buttery undertones. Mellow and aromatic, would be drowned out on a flatbread-style cracker but is fantastic in little nibbles by itself.

Cheese Review: Florette Goat Brie

Buttery, slightly sweet, unmistakly goaty with that grassy, earthy taste. Melts on the tongue. Rich and creamy with a milky, nutty aroma. Delicious!

Cheese Review: Sheep Kashkaval

Bulgarian semi-firm sheep cheese. Olive aroma before tasting. Semi-firm, buttery yellow. Nicely tamed by seedy crackers. Milky, olivey flavor, slightly sharp, almost cheddarish in texture and tang. Sourish aftertaste.

Cheese Review: Muscato

Moscato is a wine-rubbed cheese from Italy. Not the most original name (searches for “moscato” will turn up zillions of wines), and as it turns out, this is a cow’s milk cheese, aged in wine. The cheese itself is mild, creamy yellow and firm. The wine flavor is sweet and slightly tangy and really penetrates [...]

Cheese Review: Bleu de Basque

Bleu de Basque is a sheep cheese with blue veins, which is, predictably, from the Basque region of southwestern France. This really isn’t like most other blues, though. Personally, I generally prefer Stiltons because the blue in a Stilton is milder and I usually find blue cheeses just a little too high on the stink [...]

Chantilly Fruit Dip

I always somehow seem to lose this recipe. The last time I had it it was posted on a *recipes list on a MOO that abruptly ceased to exist this year. I found it again in a PDF about yogurt, but had to adjust by taste because the stupid grocery store sold me stupid almond [...]

Cheese Review: Tronchetto

Tronchetto is an Italian semi-soft washed-rind cow’s milk cheese. It is buttery-white in color with a grayish rind. The slice I bought came in an odd triangular shape; I’ve read elsewhere that this cheese comes in a square shape, which would be consistent with the shape of my slice. When I bought this cheese I [...]

Cheese Review: La Yerbera

La Yerbera is a Spanish goat cheese. It is crumbly firm and cut in wheel slices. It is milky white with a green-gray rind which is actually an almond crust. If you don’t like goat cheese, go no further. This is a very goaty cheese, with that unique tang that goes with these young chevres. [...]

Cheese Review: Pilota

I am thinking this would be a good place to post cheese reviews, if for no other reason than my own reference. I’ve been thinking about keeping a cheese journal or database for some time now, to remember names, colors, and flavors. I eat a lot of cheeses and would like to revisit ones I [...]