Most of the country is socked into a major deep freeze right now and during frigid weather nothing is better than hot and hearty comfort food. Today’s recipe fits that need, plus it comes from my clippings file I’ve gathered over the years, making it the perfect Throwback Thursday recipe. This recipe was inspired by
We tend to do things a little differently in the Burch household sometimes. Take birthdays for example… Today is Tall & Handsome’s birthday. Since we’ve been married I’ve made him some pretty awesome cakes for his birthday. My Red Velvet Cake, my Fresh Apple Cake and German Chocolate cakes all come to mind…and all have
Fresh Apple Cake Fresh apple is without a doubt one of my most favorite cakes. The first one I ever had my mom made years ago and if memory serves me the recipe she used came from an old Wesson oil cookbook. If that book is still around is beyond me. I do know some
Bev’s Crock Pot Apple Butter By Beverly Hicks Burch I have been talking a long time to Tall & Handsome about my Crock Pot Apple Butter. Naturally that put…as we say here in the South…a “hankering” on him for the aforementioned Crock Pot Apple Butter. A few weeks ago, as we were on our way
MyRecipes. Fresh Apple Cake has always been one of my favorite cakes. I even request it for my birthday sometimes. Today Southern Living Magazine is featuring an Apple Cake recipe that not only looks yummy, but has arrived just in time for cool (finally!) weather…at least here in the South!
Apple – Bourbon Sauce for Pork Tenderloin By Beverly Hicks Burch I whipped this up yesterday to serve over a pork tenderloin I roasted for supper. Tall & Handsome deemed it “excellent”…high praise from him, so guess than means I’ll be making it again. 2 tablespoons butter 3 cloves garlic, minced 1 apple, peeled and
Curry Chicken with Apples and Rice By Beverly Hicks Burch I don’t know how or when it happened, but I’ve become a fan of curry. It might have started with Curried Fruit, which was a long ago dish of my childhood everyone seemed to serve. It may be because of that fondness of curry I’m