This is an adaptation of a recipe found in a cookbook, Caramel Knowledge, by Al Sicherman. JS and I both thought it sounded interesting, so we gave it a try. Comments and thoughts for next time are included.

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Boy, this one is hard to describe! My paternal grandmother (Mom Mom) was a fantastic baker. This recipe has been one of Dad's favorites as well.

The crust is made with cream cheese and butter, which makes it a nicely short and flaky. The filling is harder to explain. Because you fold in stiffly beaten egg whites to what would be a peach custard, the result is almost "cakey", albeit without flour.

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Here's another contribution from Helen -- this is her recipe for vinaigrette. It's easy, very flavorful and worth bothering to make it from scratch.



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Our friend Pat who dances in a couple of our clubs brought these cookies to me when I was in the hospital. They were delicious -- tasty, crisp, and had been made with a cinnamon sugar topping (instead of icing).

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Here's another of Helen's recipes that I'd requested. JS loves this, since this is the meatloaf recipe he grew up with. We like most meatloaf recipes, but I think this one is special as a comfort food for him

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Helen makes some amazing pickled garbanzo beans that we nosh on while on the Vineyard during July and whenever we visit her place. I asked for the recipe, so here it is.

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Whenever we're in Oakland or Berkeley, we end up stopping at Arizmendi Bakery for goodies. One of our favorites of theirs is their Corn Cherry Scones - made with cornmeal and dried sour cherries.

Needless to say, I was delighted to find the recipe on the SF Chronicle website -- Arizmendi and The Cheese Board come from the same beginnings. I tried this recipe in 2006 or so, and it's pretty darned close to what we buy. Had to add a bit more flour to reduce sticking.

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I got this recipe in the booklet that came with my Kitchenaid mixer. I tried it for the first time the following Thanksgiving, and it was awesome. Someplace along the way, I'd misplaced the booklet, so I was really happy to find a hand-scrawled copy I'd written -- good thing I'd thought to write it down!

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Devil's Chicken -- This recipe is like an "old friend," so I'm planning on cooking it again. I especially like how the marinade works with chicken wings. The fruity flavor along with the spicy overtones from the Tabasco (tm) sauce and the black pepper are delicious.

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While traveling recently, we went to an IHOP that was conveniently located on-site at our hotel in Florida and developed a taste for these corn cakes. Grabbed and dinked with this copycat recipe from an online copycat website, so here it is.

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We found this recipe in an old Yankee Magazine (September 2003) clipping. The Yankee magazine version has the beans only cooked until crisp-tender and then chilled in an ice water bath; since I need my veggies cooked more, I've omitted that step, but feel free to try it.

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Every year we enjoy visiting Martha's Vineyard, and as often as possible, we go clamming for supper. This year was no exception, although the bounty from our first clamming expedition went into chowder. Tonight we had today's clams fried up by Helen.

For the recipe, click on the title.

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JS made these tonight adjusting the recipe to fit what we could lay our hands on -while at the Vineyard -- he got the recipe from the Wall Street Journal's "How's Your Drink?" column. This is the predecessaor to the Pina Colada.

As the late Philip Craig would say, "Delish!"

Click on the title for the full recipe.

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This reclipe sounds like a winner -- found it while looking up Pennsylvania Dutch recipes online. In any case, I'll report back on how it tastes after I try it with the season's bounty of peaches.

The original source is here:
http://www.homepages.dsu.edu/gearhard/recipes.htm

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I bumped into this recipe from Cooking Light when I was trying to figure out what a "Turkey London Broil" might be (and how to use it). Turns out that Turkey London Broil is simply a boneless turkey half breast.

The description from the website:
Moroccan Turkey with Cranberry Couscoue
Spice-rubbed turkey breast combines with a colorful pilaf-like side of couscous studded with orange-soaked cranberries.

Click on the recipe title above to get the full text of the recipe.

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