"This is my grandmother’s version of a Southern Lane cake. Grandmother raised her own chickens which account for the large number of eggs. The colors make it a holiday favorite but the hubby loves it so we eat it year round. There is often bourbon in the bottom of the fruit bowl and I usually brush the cake layers with it. Of course it can be made without the bourbon, just add flavoring to the cooked, custard along with the fruit." - Cheyle Hanna
This Haitian soup-meets-stew is usually enjoyed January 1st for Haitian Independence Day. It's a celebration soup that boasts lot of robust flavour and heartiness. This version is inspired by the classic recipe but skips the traditional addition of noodles.
This recipe was on the inside wrapper on the chocolate. As it happens the company and changed hands and the recipe has also changed. I favor the original. It makes a beautiful cake! Enjoy! - Cheryle
Introduced in the 1930s, when cast-iron skillets were more commonly found in kitchens than baking pans, the upside-down, or skillet, cake has survived eras of modernization to remain a beloved dessert. Today, Martha puts a seasonal twist on this old-fashioned favorite, eschewing the classic pineapple for sweet and juicy Bartlett pears—large, bell-shaped fruits with smooth, yellow-green skin.
Oh my God! These are the best cookies. If you love pecans then you got to make them.
I roasted my beets. And toasted the walnuts.
"Beets are ready when they can be pierced with a fork without too much resistance. If they're not quite tender enough, put them back under pressure for a minute or two. Prep the dressing while the beets cook."
6 servings (serving size: 2/3 cup)