Apple Praline Bundt Cake

This delicious cake is moist with apples and pecans and redolent with cinnamon, nutmeg and allspice.  It has a delicious cinnamon cream cheese filling and is topped with a rich and smooth praline frosting.  It keeps well, freezes well, and will be a welcome and much requested addition to your brunch table. Read More


Blueberry and lime swirl coffee cake

This is more than the run-of-the-mill coffee cake– it features fresh blueberries, lime zest and juice,  a rich swirl of cream cheese, and a crunchy brown sugar crumble topping.  It also freezes well, tastes better the next day and looks quite pretty when dusted with powdered sugar and some additional berries.  You can also substitute raspberry, blackberries, strawberries or any combination of berries for more yumminess. Read More



Sweet potato cakes

Sweet potatoes are tasty, inexpensive and chock full of vitamins A, C, B2, B6 and an army of other dietary  friends.  But they can be a bit, well, sweet, and bland, and when made into fries or chips,  they are downright soggy.   Here is a simple recipe which avoids all of those pitfalls.  Read More


Chicken Moussaka

Poor moussaka.  It has a funny name and it contains eggplant, which has a reputation of bland mushiness and  frumpy appearance.  (Eggplant really needs to reinvent itself and start going by its French name,  Aubergine.  Ah, Aubergine! ) Read More


Grandpa’s pound cake

Well, who knew– March 4 is National Pound Cake day! Now this is a cake truly deserving such an honor, as a good pound cake is simple perfection, rich, moist, creamy and with a slightly caramel butter flavor that is just heaven. Cooking lore tells us the name came from the fact that a pound of butter, sugar, flour and eggs were required.  Even though recipes are typically scaled down now, in order to keep those delectable qualities, the ratio is generally the same. Read More