Our neighbor, Miss Margaret gave us this recipe over ten years ago. She was a wonderful friend to my grandma and they spent many hours just enjoying each other’s company every summer.
One day we accidentally made this with half the butter. It still tasted very good. Allan said that either recipe “melts in your mouth”.
For reference 2 tablespoons of kernels, about an ounce of kernels, will make approximately four cups (one quart) of popped corn. You will need around 3/4 cups of kernels for this recipe. Be sure to remove the unpopped or partially popped seeds before making.
This is basically the inside of a pot pie. Instead of a crust, either serve with fresh biscuits or, like Audrey recommended, cheese crackers! While this is good the first day, leftovers for lunch was even better.
When I asked what type of stuffing to make for Thanksgiving, I was told “cornbread!”. Then we discussed the difference between “stuffing” and “dressing”. In case you do not know, you stuff “stuffing” and bake “dressing” in a casserole dish.
I never really liked split pea soup, but Allan mentioned that he liked it a few months ago. So, I decided to try it again. Surprise! I liked it 🙂 Proof it is always good to keep trying new things.
These scones were a favorite treat at Allan’s coffee shop. They are super easy to make, but also super easy to mess up.
Be sure to start with cold butter and cold whipping cream. The less the dough is handled, the better the scones will be. Feel free to make the dough and place in the refrigerator a few hours or over night before baking. Remember that a cold dough and a warm preheated oven help these scones stay nice and flakey.
These are super easy biscuits to make. I often start the dough ahead of time and place it in the refrigerator. Then I pull it out and finish it just before I want to bake the biscuits.
These are our favorite biscuits to serve with gravy.
Growing up, I can only remember eating strawberry rhubarb pie. I was happy to learn that plain rhubarb pie is so much better than strawberry rhubarb!
Allan and I were given this recipe many years ago when we were first married. This is the pie we make most often and will eat it often while the rhubarb lasts. We also try to freeze some rhubarb for a special treat later.
