Cozy up to this warm, comfort dessert on a cold winter’s night. It also can be topped with ice cream. From the November/December 2020 Our Ohio magazine.
Feeling a little adventurous? Baklava traces its roots to the Ottoman Empire. This dish will trace its roots back to your kitchen.
This tried and true appetizer classic adds a great protein component to any balanced meal.
Here’s a twist on a tried and true breakfast or brunch favorite the whole family will enjoy. Prepare ahead: it needs to be refrigerated overnight before baking.
Over medium heat, melt the butter. Add the sage and cook until aromatic and lightly golden, about 2 minutes. Add milk and chicken stock, bringing to a light boil. Once boiling, whisk in the polenta and cook until thickened, about…
St. Patrick’s Day calls for a traditional corned beef dish, a simple preparation but oh so tasty. Leftovers, if that’s possible, make a great sandwich the next day.
With a vegetable scraper, clean carrots. If stem is attached, remove stem and leaf. (You can leave an inch of stem if desired.) In a medium saucepan, bring water to a boil. Add a pinch of salt and then carrots…
Melt butter in pot. Add vegetables and saute over medium heat until lightly browned. Add chicken stock and nuts. Cover pot and simmer for 1 hour. Season to taste.
Dough: Pour warm water into small bowl, sprinkle dry yeast (use lukewarm water with cake yeast); stir until dissolved. In a large bowl mix scaled milk, 1/4 cup sugar, 1/4 cup butter and 1 teaspoon salt. Cool to lukewarm. Add…
Preheat oven to 375 degrees. Cream together brown sugar, molasses and butter. Blend in egg and pumpkin. Mix dry ingredients into pumpkin mixture; fold in chopped pecans. Fill well-greased muffin tins two-thirds to three-fourths full. Bake 15 to 20 minutes….