MARSHA’S STREUSEL TOPPING For fruit crisps, muffins, coffee cake, and the like Makes enough to cover a two-quart casserole   1/2 cup   butter (one …

Comfort food is all the rage. Even as world-renowned chefs create foams and emulsions, use tweezers to garnish with microgreens, and push the boundaries of …

CHOCOLATE PUDDING Adapted from SimplyRecipes.com Serves 4 to 6 This recipe has both cornstarch and egg yolks for thickening. I like the silky richness of …

“People make fun of fruit cakes, but I like them.” said cousin Joyce. Joyce is visiting from Macon, Georgia, original home of the Claxton Bakery, …

Roast Caramelized Pears Adapted from Jacques Pepin Encore with Claudine   4              Anjou or Bartlett pears of equal size 2 tsp       unsalted butter …

Crisp air in the morning, a blush of color in the trees, shortened days – the seasons are changing. I can see it at the …

I call it the Milkshake Renaissance. No, they never really went away. Milkshakes were always there – at diners, soft-serve stands, and ice cream parlors …

Meringue for Ice Cream Pie Adapted from Betty Crocker.com Makes enough for one pie 8          egg whites, room temperature ¼   …

Ice Cream and summer are made for each other, partners skipping hand in hand down the path of warm weather delight. Soft or hard, plain …

Carolyn Barber’s Cream Cheese Pound Cake This delicious recipe comes from Macon, GA. Serve the cake plain, with ice cream, toasted (even for breakfast). I …