You have to love the color of cranberries. They add vibrancy to any table, holiday or otherwise. And the tangy flavor is perfect with the heavier meals we eat in the fall and winter. I wanted a crisp that was purely cranberry yet not too tart. I didn’t want apple or pear or anything else with it…just pure cranberry flavor bursting open in every bite.
I put a layer of streusel on the bottom as well as on the top for added texture and sweetness. I really like the result.

This is a great, comfort food type dessert but would also work …read more

These pumpkin muffins were awesome..there is just no other way to describe them. The pumpkin and browned butter worked together to add a beautiful color and an amazingly rich flavor. The ingredients list is long but it is easy to put together.

These are perfect for a breakfast, brunch, or snack. Moist, dense and spicy; pumpkin muffins are autumn in a hand-held package.
Next week is PUMPKIN WEEK on Baking Delights! If you ever wondered:

Tex-Mex recipes, if you have lived on another planet most of your life, are the fusion between true Mexican cuisine and what the cowboys ate. It is not at all Mexican food and should not be confused with it. Mexican food is complex with layers of flavor while Tex-Mex is more upfront, in your face, and simple.
It’s the difference between eating at Frontera Grill and Don Pablos.

If you are thinking that that looks like some pretty good nachos – think again. That is one of the diet staples of the Audet household…none other than Tex-Mex Hash. The hardest thing about …read more

When Marc and I first got married (in 1980!) he ate a couple of vegetables:corn, green beans, peas, and potatoes. That was it…and I think the green beans were iffy. I, on the other hand, was not a big meat eater but I would eat nearly any vegetable you put in front of me.
Needless to say I did not cook like his mom. I needed to find a way to get the vegetables I loved into our diets without setting off his anti-vegetable meter. What was the answer?

Stir fry! You can chop up nearly anything and put it in a …read more

First, before you ask, I have no clue why I call this Venetian Pasta and Peas. I mean, I know WHY the peas are in the title..I am just not sure where it came from. I think there was a recipe for Venetian Pasta and Peas in a cookbook I bought the year I got married but I can’t remember details.
Anyway. I have been making this for ever. And a day. It is a bog comfort food for me, and at present pasta seems to be one of the few nonliquid foods that will go down my throat.  I literally …read more

Do you cook differently in August than you do for most of the other year? I do. More salads, more likely to have Banana Splits or Shortcake for dinner, more likely to eat lighter. It seems like August forces us to slow down and recognize that the year is passing and we have only a little time left to enjoy summer.
I dislike modern society. We have lost the ability to relax in a hammock in the back yard with a book, because it is too hot to do anything in the house. We don’t relax as all anymore. We have …read more

Back in the day before people were so health conscious the lighter a dinner roll was the better it was. I mean, there used to practically be competitions to see who could create the lightest rolls. restaurants served lighter than air rolls and customers gobbled them down.

These rolls are an OLD recipe. They are the lightest, most tender dinner rolls you ever put in your mouth, and you know I wouldn’t lie. These are somewhat sweet and very buttery. The flavor is incredible but it is the lightness that will have you addicted.

The first time I ordered nachos and got fake orange goop over stale Doritos I was incredulous. Nachos? You might as well slap a piece of colored Styrofoam on a hamburger bun and call it a burger…Oh…wait…
If you are eating that stuff stop it. Stop it now. You will end up glowing in the dark and if we ever get attacked by zombies they will find you first. Reason #106 NOT to eat weird food. Besides, in the same amount of time..or close to it you could be eating this:

These are serious nachos. The real thing. Tex-Mex at its absolute …read more

Pancakes are a big hit around here. They are one thing everyone will agree on, they are great for breakfast OR dinner, and they are cheap. I am not too keen on making them with white flour, even organic white flour, because of the lack of nutrients. Whole grains are so nutritious but lots of kids don’t like them, including some of mine. And yet…
And yet there has to be a way to make everyone happy. Right?

One thing that makes whole grain pancakes lighter is using a combination of flours, but the biggest secret of all is buttermilk. Buttermilk does …read more

When I was in high school eons ago when the world was new and all….I was not known for being cutting edge. I was the very last one to break down and try to style my hair a la Farrah Fawcett. I was skeptical of straight leg jeans and wore elephant bells well beyond the point that everyone else had cigarette leg jeans going on…I refused to give up my platforms for ballet flats…and even after I got married I fought getting a microwave until the late 1980s.
I mean, I don’t believe the world is flat or anything but I …read more