Grandma's Baking Powder Biscuits
This is my grandmother's biscuit recipe. It is my all-time favorite and has a really good flavor to it. Be sure not to roll out too thin, you want high biscuits! I usually just pat out the dough to the desired thickness, usually 1/2 inch.
Strawberry Goat Cheese Bruschetta
The way the tangy, slightly salty goat cheese works with the syrupy, balsamic-coated strawberries and crispy, charred bread is a thing of beauty.
French bread topped with Gorgonzola cheese, sliced pears and walnut pieces makes an elegant appetizer without a lot of work.
Persimmon Brunch Cake
A fresh Hachiya persimmon should feel soft and jellylike when ripe. Lemon juice may be added to the puree to prevent discoloration and enhance the taste.
Pear Bread II
The delicate flavor of fresh pears and pecans dance enchantingly in this lovely summer loaf. Freezes well if double wrapped. Delicious and easy.
Spiced Yogurt Pound Cake
This is a rich, moist and delicious spiced pound cake I have had since 1974 and always make it during fall and winter months. The cake needs no frosting except maybe a dusting of confectioners sugar.