RASPBERRY-LEMON CORN MUFFINS

By |2017-01-21T20:13:05-05:00January 22, 2017|8 McDowell, Cooking|

Festive and very delicious:
raspberry and cornmeal muffins with a touch of lemon zest.

I prefer my muffins small…and these were perfect. The cornmeal makes them crunchy, and the raspberries “dissolve” when cooking.

 

I was going to post this just before Christmas, thus the mini colored balls. Hmm. Somehow it was delayed…

 

 

Here’s the recipe for all to enjoy:

RASPBERRY CORN MUFFINS
 
 
Author:
Recipe type: Baked Goods
Serves: 15 small muffins
Ingredients
  • 1 cup cornmeal
  • 1 cup unbleached all-purpose flour
  • ¾ cup granulated sugar
  • 1 tbls. baking powder
  • ½ tsp. salt
  • 1½ tbls. finely grated lemon zest
  • 2 large […]

THANKSGIVING AND CRANBERRIES

By |2016-11-20T19:04:00-05:00November 20, 2016|Cooking, Libby's Likes, Shopping|

What would Thanksgiving be without cranberries?

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I love cranberry sauce, but the very best is with whole berries.
I’ve posted about this sauce in the past, and given you the recipe here:
Best Ever Cranberry Sauce

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I made it again (for maybe the 10th year in a row?) last week; froze three nice containers of it; and can’t wait to dig in on Thursday!

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Another wonderful way to use cranberries is this
“Must Make” Cake

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This recipe is from Ina Garten. It’s very very easy to make, looks beautiful, and guaranteed to please. I am not a pie person, so am considering this on Thanksgiving (family is telling me no…must have pie!)

But guess what? Thanksgiving Day, this year, happens to also be my Birthday!! So I get to choose, right?

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One last recipe from THE CLEVER CARROT
“Stuffed Endives with Cranberries & Roquefort”

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Just how beautiful is this appetizer? Nothing too heavy before a big Thanksgiving dinner, but […]

CARROT CAKE

By |2016-06-12T17:01:26-04:00June 12, 2016|Cooking|

Almost everyone loves a good carrot cake!

This one is from Ellise Pierce of The Cowgirl Chef.
I’ve been following and have been a fan of The Cowgirl Chef for years. So, when she posted this recipe, originally from 2012, on Facebook recently I had to try it.

IMG_1036_wm Here is my finished cake, ready to take to a pot-luck dinner a few weeks ago. It was a hit!!

CARROT CAKE
 
 
One fabulous carrot cake!
Author:
Recipe type: Dessert
Serves: 1 cake
Ingredients
  • 2 cups of flour
  • 1 teaspoon of baking soda
  • 2 teaspoons of baking powder
  • ½ teaspoon of sea salt
  • 2 ½ teaspoons of cinnamon
  • ¼ teaspoon of cloves
  • ⅛ teaspoon of nutmeg
  • […]

CREAMY CHICKEN SOUP WITH AUTUMN VEGETABLES

By |2017-09-01T15:00:32-04:00January 10, 2016|Cooking|

This is one fabulous soup recipe!

I am a huge soup fan, both winter and summer. But in the winter I tend to make vegetable and broth based soups in place of cream base. So when I first saw this recipe I kept putting off trying it due to the cream.

IMG_9927_wm Looking good in an antique Italian bowl!

Scroll down and you will see there is no onion OR garlic in here! This might be the first time I’ve encountered this kind of recipe and it was another reason I just was not sure.
Fear not. It has A LOT of taste, regardless.

CREAMY CHICKEN SOUP WITH AUTUMN VEGETABLES
 
 
Author:
Recipe type: Soup
Serves: 4-5 servings
Ingredients
  • 4½ tbsp unsalted butter
  • 2 tbsp canola oil
  • 1½ cups […]

PESTO SAUCE TWO WAYS

By |2015-07-26T16:42:04-04:00July 26, 2015|8 McDowell, Cooking|

This is a repost!!
It’s summer time and the basil is flourishing and it’s time to make your pesto, so I wanted to share this post, and the recipes with you again and offer it to my newest followers and readers.
There are many, many recipes for pesto sauce and, if you make it often, you probably have it down to a quick, memorized refrain. Right?
But have you thought of experimenting?

 

Years ago I was given a pesto sauce recipe from a colleague in the design studio where I worked. I was new to pesto (I know, amazing, right?). She swore by this one and said it was really unique.
Here is her recipe as I wrote it way back when.

Ginny’s Pesto

 
2 cups basil
1/2 c. sweet vermouth
1 clove garlic
3/4 tsp. tabasco
3 tbl. white vinegar or white wine
2 tsp. Worcestershire
1/2 c. olive oil
Put the basil, vermouth & garlic in blender/Cuisinart. Mix the other ingredients and add.
Pretty simple, no? Well, I don’t like Worcestershire at all, and I never like spice/hot i.e. Tabasco so I tried a variation of it.

Libby’s Pesto

 
2 cups (at least!) basil leaves
1/4 to 1/2 c. sweet vermouth
2 large cloves garlic
1/2 c. toasted pine nuts
1/2 c. olive oil
Put everything together in Cuisinart.
Be sure to toast the pine nuts!
I don’t […]

SOUR CREAM BANANA COFFEE CAKE

By |2021-06-04T15:17:30-04:00July 7, 2015|Cooking|

I’ve had this recipe in my files for years! I made it several times when my daughter was small and then it sat… and sat….
Mistake! It’s easy and oh so good..

IMG_6334_wm Here it is cooling. Turn it upside down (or right side up) before serving so you have a nice layer of the nut topping on top.

It’s a “coffee cake” in name only. It’s good any time of day. Not too heavy, not too sweet and freezes well.

Sour Cream Banana Coffee Cake
 
 
I used a lot more cinnamon than is called for; and, in fact, I made more of the nut topping than is called for. Be generous with it!
Author:
Recipe type: Breakfast/Brunch
Serves: 12 servings
Ingredients
  • ½ cup semisweet chocolate chips, chopped
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