Vegan pumpkin scones

I’m not vegan, but a guest is, so I decided to try my hand at vegan pumpkin scones.  Basically, I just omitted the eggs from this recipe (which is based on this recipe) and substituted water for the milk. I thought I might need to add extra oil or water to make up for the…

German apple cake

This recipe came from a family friend.  Ironically, it’s a German recipe via a Japanese-American family.  You’d think maybe it could have come from my own German heritage instead of so circuitously.  😉 Anyway, I’m glad it made its way to our family because it is amazingly delicious.  Peeling and slicing the apples takes some…

Maple syrup scones two ways

I meant to post this recipe several months ago, but I guess that it’s better late than never, right?  😉 In my quest to eat more maple syrup, I decided that maple syrup scones sounded pretty good.  After some help from Google, I decided on this recipe from 101 Cookbooks and made a few modifications….

Pumpkin Scones

I had a hankering for pumpkin scones this morning, and a little quick Googling turned up several options.  The problem is, all the recipes call for 1/2 cup pumpkin, or 2/3 cup pumpkin or something like that. Pumpkin puree comes in 15-oz cans, which is about 2 cups.  Freezing the leftover pumpkin or putting it…

Portuguese Greens Soup (Caldo verde)

Just like with the carrot soup recipe, every time I make this I wonder how something so simple can be SO delicious.  I was skeptical the first time I made it because it the ingredients themselves don’t sound that fantastic to me, but all together, they make a hearty soup that is very tasty. This…

Maple syrup milk

So, Google tells me that others have thought of this before me, but I’m pretty happy with myself anyway. A few years ago some friends gave me a sweet almond syrup (kind of like this recipe) to add to warm milk as a homemade “steamer.”  It’s a tasty treat on chilly evenings, but it ran…

Fall Favorites: Butternut Squash with Sausage and Apples

Tart apples, sausage, and squash, with just a hint of brown sugar, are a wonderful fall combination.  It’s not very photogenic, but it’s delicious! This recipe is a modified version of one from the All New Joy of Cooking.  In the original, the squash shells are stuffed with the filling, but that always got messy…

Fall Favorites: Citrus Spice Cookies

These cookies started as an idea on the way home from the thrift store while the beautiful fall weather started to take a turn for the worse.  Windy grey skies and a dropping temperature called for something warm and spicy to enjoy with a pot of tea.  I decided that Citrus Spice cookies sounded like…

Fall Favorites: Toasted Squash Seeds

If you’re cooking up some squash or pumpkin, don’t discard the seeds.  They make a crispy, crunchy, salty snack that must surely be better for you than potato chips!  😉 I’m sorry to say, but the beginning of the process is not at all glamorous.  I don’t think that there’s a classy way to remove…

Fall Favorites: Huevos Mexicanos

Currently, this is my favorite weekend breakfast.  It’s simple, but hearty, healthy, and delicious.  Technically, it isn’t really a fall food at all, but I seem to have the ingredients for it more often in late summer and early fall when the tomatoes and peppers are ripe in the garden. The recipe is based on…

Fall Favorites: Cranberry Bread

This is a modified version of a recipe from the VitaMix cookbook my family got years ago.  The tangy cranberries are a great contrast to the sweetness of the bread and the lemon undertones add a very nice touch. Ingredients: 1 egg 1/4 cup lemon juice 1/4 cup water 1/4 cup vegetable oil 1 cup…

Fall Favorites: Ratatouille

If all that you know of ratatouille is the film, then you really need to give this a try (if you eat eggplant, that is).  It’s a heady mix of fresh veggies stewed together in their own juices.  It’s not necessarily a fall food, but it’s a great way to use up the last of…