Dessert/2 recipes

Ran out of plums and had leftover so developed this recipe to use strawberries instead of plums that the original called for.

Infuse flavor into boring Brussels sprouts by shallow braising in stock with shallots and thyme.

By using mostly whole wheat flour, a combination of applesauce, butter and olive oil makes this key lime cake much healthier and lighter than your regular key lime cake. It still tastes absolutely delcious, will for sure satisfy your palate without guilt.

Celebrate Christmas with this gum drop filled German fruit cake that kids love.

It's a simple dish but has lots of delicious flavors. Garlic and lemon zests are cooked in butter-olive oil mixture with additional fresh lemon juice really make this dish heavenly tasty and refreshing. You can sprinkle whatever nuts you have on hand or you prefer on top.

This filling yet delicious bean salad is very easy to make. Put the salad in the frige for a couple of hours or overnight, the flavor will be even better. Of course you can always have some right after you make it to satisfy your caving before it grows too big :)

Old-Fashioned Peach Cobbler recipe

Fresh and seasonal plums, creamy and rich custard are baked together to make this irresistibly decadent plum clafoutis.

A delicious and healthy dessert to make with juicy pears fresh from the orchard!

Crisp and delightful butter cookies are packed with buttery flavor and melt in your mouth. Old fashioned butter cookies are tough to beat.

Nobody will say no to this delicious lasagna. Layers of great flavors and very filling. Perfect to make ahead, then reheat it at the dinner time.

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A dutch baby is a german pancake that is baked in a skillet. This version adds summer fruits to make a recipe that serves as a dessert as well as a breakfast treat.

Tasty, easy to prepare, brandy recipe for boneless pork chops. Best with 1" thick chops, a leafy spinach salad with walnuts, rasberry vinaigrette dressing with a dash of balsimic vinegar, and a glass of dark earthy Merlot. One of my favorite discoveries.

Making pot stickers are pretty much as same as making dumplings, the only thing different is how to cook them. Instead of boiling in the water, we fry them in a nonstick skillet with a bit oil, which really develops a layer of golden, brown and crispy bottoms with great texture. Serve these yummy pot stickers with a mixture of rice vinegar, a little bit soy sauce, a dash of sesame oil and splash of hot pepper oil.