Characteristic: dessert

This is my mother’s recipe and I’m not sure where she found it or how she’s adapted it. You can use your favorite biscuit dough recipe or the simple one below that’s inspired by the Joy of Cooking. Be forewarned that you may find yourself eating too much of this or making it several times in a row or making lifelong friends with whomever you share it.   ... Read more »

I love making this with Gravensteins early in the season but it's delicious with any good, tart baking apple or a combination of quince and apples or pears and apples or blackberries and apples--maybe my all-time favorite.... Read more »

I created these muffins for a nutritious and delicious after school snack for my son. They can be adapted to your taste and to what you have on hand. They are definitely cook-with-what-you-have muffins. The variations are really infinite. This recipe is only mildly sweet and the muffins are moist, chewy and a bit dense. They hold up well and are just fine a few days later if sealed tightly. They also freeze well.... Read more »

This is a pretty classic, simple apple pie. I think I might have originally adapted it from an old Joy of Cooking but can’t be sure. You don’t want to slice the apples too thinly or they’ll get mushy in the pie, but too big and you’ll end up with rubbery chunks. Cooking time also depends on the kind of apple. If in doubt, slice fairly thinly. Use your favorite pie dough or my method (adapated from Chez Pim) below. The technique is a bit unusual but once you do it a time or two it becomes second nature so don't be put off by the extra step.  ... Read more »