OLD FASHIONED BUTTERMILK PANCAKES

Some of you have asked for my pancake recipe... here it is!

This is a great recipe that I found in an old recipe book I picked up at an estate sale. Judging from the weathered look of the recipe card, this was a family favorite. At any given time, I add blueberries, bananas, apples mixed with cinnamon, or chocolate chips to this pancake batter, blueberry being my favorite.

GERMAN OVEN PANCAKES

Some people call these pancakes Dutch Babies, but we discovered them while traveling through Germany in 2018. They are delicious topped with fresh fruit and maple syrup. These pancakes make a great Saturday morning treat, but quick enough for a weekday as well. I hope your family enjoys as much as ours! 

NO-CHURN HOMEMADE STRAWBERRY ICE CREAM

What better way to soothe your hot tired family this summer? Ice cream, ice cream, and more ice cream! With no special equipment required this fruity ice cream is quick and easy to make any day of the week! It has been on repeat in our house for some time now. Mr.P loves strawberry ice cream... it's his favorite! Your family will love it too.

SUMMERY FRUIT TARTS

A twist on regular fruit tarts – the crust is actually a cookie!

HANDCRAFTED MACARON RECIPE

When I think of macarons, I think Ladurée. The French luxury bakery best-known for baking and selling the double-decker macaron, fifteen thousand of which are sold every day! However, the Macaron cookie was born in Italy. It was first introduced by the chef of Catherine de Medicis in 1533 at the time of her marriage to the Duc d'Orleans who became king of France in 1547. The term "macaron" has the same origin as that the word "macaroni" -- both mean "fine dough".

Endive, Orange & Roquefort Salad

I like salads that taste good all year long. Using ingredients that I can easily find anytime at my green grocer or market. This salad is the perfect layering of sweet orange and tart apple, spicy Roquefort cheese, and peppery arugula. I love arugula! It makes everything taste better.... but that's just my opinion.

BLT PIZZA

A fun variation on an old classic, my favorite sandwich, the BLT.  

PRALINE TURTLE PIE

So easy and decadent, this pie couldn't be any simpler—all you need is whipped cream, caramel candies, pie crust, pecans, and chocolate. This rich dessert is another one of my blue ribbon winners, and I'm very proud of it. It's straightforward enough to make for every day but special enough to serve guests or take to a potluck.

Red Velvet Cake, It's A Birthday Tradition!

In our family, tradition is HUGE. If I tried to explain all that it encompasses, we'd be here all day! Suffice it to say, Red Velvet Cake has ALWAYS been the cake of choice when birthdays roll around. My grandmother started that tradition when my sister and I were just wee ones. And now, it's what our children ask for on their special day. My grandmother had her own recipe, and as children we thought it a delightful cake. Not to speak ill of my wonderful grandmother, but as we grew older we realized our cakes were lacking.... something. Then my mother picked up the spoon and she started baking cakes for our children. The kids LOVED MeMe's Red Velvet Cake, and we rode that cake plate for quite some time. But as each generation passes, so must the baking of the beloved Red Velvet Cake.

Triple Chocolate Chip Bundt Cake

Oh chocolate, why do you have to go and be so delicious? Dense, rich, and decadent - oh my! This chocolate cake is a classic recipe without any fancy hard-to-find ingredients. In fact, it starts with a boxed cake mix and a handful of ingredients - that if you like to bake - you probably already have them in your pantry and fridge. Many bundt cakes are heavy and buttery, but this one is surprisingly light and incredibly moist under its silky chocolate glaze and the strong-brewed coffee in the batter intensifies the chocolate flavor while cutting the sweetness.

Triple Peanut & Chocolate Chip Cookies

Here's how you take the basic Chocolate Chip Cookie up a notch! Meet the coolest cookie in town, featuring mini peanut butter cups, honey-roasted peanuts, peanut butter and, of course, chocolate chips. These loaded cookies will be gone before you know it, so you might want to bake two batches! If you love the chocolate and peanut butter flavor combo, this cookie is for you!  ENJOY!

On Your Marks, Get Set.......BAKE! with Mini Pear Pies

I am completely in love with the new PBS program 'The Great British Baking Show'. Better than Downton Abbey, better than Doctor Who. It's true, this is not an exaggeration. Personally, I don't understand my fascination with this show. Except for the rare episode of Ina Garten, I do not even watch Food TV. Unlike such shows as 'Cupcake Wars' and the 'Next Food Network Star'—where the contestants are cutthroats and catty—these Brits are actually quite helpful and kind to one another. There's also no prize for the eventual winner, except bragging rights. Image that.

Tangy Slow-Cooker Pork Shoulder

Wintertime is the perfect time to pull out your slow-cooker. Making a warm and satisfying meal for your family — the easy way. This satisfying pork shoulder is perfect for your busy schedule. Just toss in the ingredients, let your slow cooker do the work, and dinner is served! This could very well become your new go-to pork shoulder slow-cooker recipe, thanks to the sweet and tangy soy and vinegar flavor. Pull the pork, and serve it Southern-sandwich-style, between two buns and topped with sauce and slaw!

TIN ROOF CHOCOLATE PIE

I know when it comes to desserts, right now 'salted' caramel is all the rage. And to be sure, it's good, but why not take it up a notch with this chocolate, caramel, salted peanut confection. It is the dessert to beat in this particular category, and one of my favorites.

Dark Chocolate and Sour Cherry Scones

I am Ka-razy about Cherries! Always have been. Some of my earliest memories are of Cherry Pie. That explains a lot doesn't it?

I love all forms of cherries. Fresh, juicy Summer ones, stewed, baked and most certainly dried cherries. Something happens to fruit when it has been dried. It concentrates and intensifies the flavor into one small bite.

Brownie Parfait Shooters

What do you do when you have left-over brownies, and a can of Reddi-Wip? Make Brownie Parfaits of course! After indulging in Brownie Sundaes a month ago, I had a half pan of Homemade Brownies left. Instead of eating them then, I wrapped them up and popped them into the freezer. Last week, before E left for college, I decided to make these cute Brownie Parfait Shooters with things I had on hand. Which just happened to be brownies from the freezer, along with Hot Chocolate Pudding, Reddi-Wip and raspberries from the fridge.

RED VELVET BROWNIES

'Tis the season to satisfy your sweet tooth, right? From candy to cookies to cakes, everyone has their favorite Christmas sweet. It's no stretch to say that my family LOVES Red Velvet Cake. It's the most requested cake in our family. 

There's nothing more festive than ending your Christmas dinner with a beautiful and stately Red Velvet Cake. This year I have decided to shake things up a bit and make Red Velvet Brownies instead of cake. Sacrilege! I know. I will keep you posted on how this goes over with the family. Fingers crossed. Red velvet brownies are a bite-size version of the classic cake we all love so well. Top it with cream cheese frosting and you've got yourself the ultimate holiday dessert! This already sounds like the kind of thing that will be calling me at night!

Absolutely THE BEST Buttermilk Biscuits

When making Southern Style Buttermilk Biscuits you want to aim for crusty, flaky and fluffy, ALL at the same time. Sound hard? Not as hard as you might think and quite possibly quick as well. All you need is a good recipe and a few tips.

Jared's Favorite Apple Crisp!

What is it about the this time of year, the cooler nights and Autumn in the air, that causes us to crave the warm aromas of vanilla, cinnamon, or coffee?  There is just something heart-warming to the soul about pulling a steamy apple pie or crisp out of the oven!  What a delicious surprise for your family at the end of a long week of work and/or school. Surprise them as they come in from school, or on a cool brisk Saturday after 'the' big game. A dessert dotted with butter and brown sugar somehow always puts a smile on my face and the faces of my little family!

Cod Provencal ~ J's Favorite Fish Dish!

I  was digging through my recipes about 3 months ago when I came across a tattered and torn page pulled from an old issue of Martha Stewart's Living. As luck would have it I happened to have all of the ingredients needed to make this one dish wonder....it was a big hit in the Porter house.  A refreshing switch from the comfort food I usually crave. A wonderful heart warming dinner low in calories and high in flavor...it's Mr.J's favorite fish dish. That's saying a lot, he will eat anything with fish in it....cooked OR raw!

Cod Provencal
After making this 'fish dish' a few times I began putting all of the zucchini under the fish. The zucchini cooked in this amazing broth is tastier than the zucchini cooked on top of the fish. I'm giving you this recipe in it's original version, you cook it for your family and decide which is better.......You'll be glad ya did!

SERVES 4

INGREDIENTS

• 4 cod fillets (6 ounces each), skinned
• 1 lemon, halved
• 1/4 teaspoon coarse salt
• freshly ground pepper
• 2 T extra-virgin olive oil
• 2 small onions, chopped
• 2 garlic cloves, minced
• 1 small zucchini, thinly sliced
• 4 medium-ripe tomatoes, thinly sliced
• 2 t fresh thyme, plus 3 sprigs

WHAT TO DO

• Preheat oven to 400F. Place cod fillets in a nonreactive dish, and squeeze lemon on top. Refrigerate for 15 minutes. 
• Sprinkle with 1/4 teaspoon salt, and season with pepper. 
• Heat 1 T oil in a medium Dutch oven over medium heat. Add onions; cook until golden brown, about 12 minutes. Add garlic; cook for 3 minutes. Remove from heat. 
• Top with half the zucchini, tomatoes, and thyme. Drizzle with 1.5 tsp. oil, sprinkle with 1/4 teaspoon salt, and season with pepper. Add cod and remaining zucchini, tomatoes, thyme, oil, and salt. Season with pepper. 
• Bake, covered, for 10 minutes. Baste with the juices, and bake, uncovered, for 15 minutes more.

This is the page I tore out of MSL.

This is a closer look inside of Martha's stewing pot.

It really is a delicious meal that is extremely easy and quick to make!

A rather spur of the moment meal for us. ENJOY!

ENJOY!

The Domestic Curator
Ronda