This old-school recipe originates from one of my Mom’s cookbooks. I adapted it a bit to use for a Princess Cake base.
This is just your average layer, pour and bake egg dish. Portions and measurements are you really to your taste. Use mine simply as a start.
Super easy supper or dinner when you don’t want to fry up the eggs.
This quick bread is incredible easy to change and use what ever you have handy.
A new workup on a sweet and smokey butternut squash soup. This one has a mix of Granny Smith apple, carrots and smokey paprika added. Super easy to adapt for vegan as it is to make it super rich and full calorie.
The traditional Easter ham pie is something of a must have in our house growing up and was left to me to chop for many years. It goes by several names aka “Pizza gaina” (or pizza ghan, puzza rustica, pizza china) and seems that the variations on the name is as abundant as the variations on the dough type; from crisp, flaky, savory pie to doughy pizza style.
I wrote about on “the battle rages on” which is actually yet its own adapted recipe from Valerie Bertinelli’s Helen’s Black Pepper Biscotti . The original recipe uses walnuts, which isn’t on of my favorite nuts – so often omit it.
This dish can be made vegan or not; just depends on you time and needs. I have made several variations on this recently for a small rainy night dinner in 2017 and in 2016 Carrot Hummus at Easter and posted about it here. I found the recipe initially on the Joanne Weir website for CreateTV and adapted it some for my taste. Continue reading