The perfect cake for a spring dessert
By Lorna Carlisle

COCONUT LAYER CAKE Bake at 350, approximately 45 minutes (rotate at 30 minutes). 2 ¾ cup flour ½ tsp salt 1 tsp. baking powder 1 ¾ cup sugar ½ tsp. baking soda 1 cup butter 4 large eggs, separated 1 cup buttermilk 1 tsp. vanilla […]
By Larry Chase
By Larry Chase
By Larry Chase
Famous throughout France and Germany
By Mario Ratzki

I grew up in the Northeast of France, where winters are cold and snowy. This recipe is famous throughout France and Germany. It’s called Choucroute in France, Sauerkraut in Germany. When I make it for my family, I add a second jar of kraut. Ingredients: 2 lbs. baby back pork ribs (ours are from Huntoon […]
The perfect blend of taste and color
By Lorna Carlisle

Cardamom Cream Cheese Linzer Cookies (from King Arthur Baking Co. ) Dough: ½ cup (92 g.) vegetable shortening 8 Tbsp. (113 g.) unsalted butter, softened 1 ½ cups (298 g.) sugar 4 oz. (113 g.) cream cheese, softened 1 large egg 1 tsp. vanilla extract ½ tsp. ground ginger ½ to 1 tsp. ground cardamom […]
By Marie Campbell
This family favorite is easy to make
By Lorna Carlisle

Coconut Macaroons 1 pkg (14 oz) flaked coconut (I used sweetened) 2/3 cup sugar 6 tablespoons flour ¼ teaspoon salt 4 egg whites (lightly beaten) 1 teaspoon almond extract 1 pkg (8 squares) Baker’s semi-sweet baking chocolate, melted (I used dark chocolate chips) Mix coconut, sugar, flour, and salt in a large bowl. Stir in […]
Cooks can experiment with variations to dish
By Ken Wells

Creamy Mushroom Linguine This dish can be prepared quickly from common ingredients that are available year-round. It’s a flexible recipe that can be a good starting point for your own experimental variations. Linguine is wider and has a “meatier” texture than spaghetti, but try it with other types of pasta. Linguine, or other pasta Fresh […]
Made from lamb purchased from Cedartree Farm
By Mario Ratzki

3 lbs. lamb shank. (We bought ours from Cedartree Farm) For the marinade: 2 cloves garlic 2 anchovies or anchovy paste 2 tbsp. Dijon mustard ( preferably Maille) 1/2 tbsp. fresh chopped rosemary 1 tsp. thyme Salt/pepper to taste. 1/4 cup olive oil Mix all ingredients together in a paste. Pat shank dry. Apply paste […]