Bigoli is a new pasta for me which originated in the Veneto region of Italy; however this version is a Sfoglini pasta made in the New York area. It is about 4 times thicker than spaghetti giving it more of a rough surface area for holding sauce. It is crafted using a bronze die extrusion … Continue reading
Don’t these sound delicious? – that is if you like bananas and a cinnamon infused cream cheese frosting. You know how it is – some recipes really grab your attention. Those of you who use WordPress know they have switched to “block format”. I’ve been using the “classic editor” since 2011 and it’s a little … Continue reading
Oh no – not another apple cider recipe – I promise this is the last one. I had enough apple cider left to make a cocktail instead of just drinking it plain. I live in apple country – Michigan is a big apple producer. A typical year yields 25 million bushel harvest. A light frost … Continue reading
Cinnamon is often referred to as the second most popular spice, after black pepper, in the United States and Europe. It is a spice obtained from the inner bark of several tree species from the genus Cinnamomum, an evergreen tree characterized by oval-shaped leaves, thick bark and a berry fruit. Strips of this bark are … Continue reading
Cinco de Mayo is a few days away and a decision on a dessert to serve needed to be made. I originally thought of a flan, then maybe some kind of a churro dessert. I then considered traditional Mexican cookies such as wedding or polvorones. I finally settled on these flavorful cookies full of 2 … Continue reading
Fall – it is that time of the year; Cider Mills, apples, pumpkins, rides through the countryside to see the beautiful fall colors. Unfortunately Michigan was hit with a terrible spring this year that damaged the fall apple crop. It has been hard for many small growers. Your kitchen will smell wonderful… This recipe comes from … Continue reading