I’ve always wanted to make my own maple syrup. Not the kind that requires a yard full of maple trees and sap harvesting skills, the kind that you make in your kitchen with a few simple ingredients.

I recently ran across the following recipe that I am anxious to try. I’m sure it won’t totally live up to the authentic stuff. But, I’m hoping that when I serve it in my syrup dispenser, reminiscent of those used in pancake houses, my hubby with be impressed.

4 c. white sugar
¾ c. brown sugar
2 c. water
1-1/2 t. burnt sugar flavoring
1-1/2 t. butter flavoring
1-1/2 t. maple flavoring

Mix all but maple flavoring, in a medium saucepan. Cook on medium heat until mixture comes to a boil. Reduce heat and simmer an additional 10 minutes. Remove from heat.

When cooler, add maple flavoring. When completely cool, transfer to large glass container with tight fitting lid and refrigerate.

I plan on experimenting a bit with the finished product. Since I love flavored syrup, I’m going to add a bit of strawberry or blueberry flavoring to my dispenser, as well. Heck, I might get even MORE creative and try something along the lines of chocolate or orange flavoring.

It’s apple harvesting time here in Michigan. It makes me wish I lived smack dab in the middle of an orchard. There are so many DELICIOUS things you can do with apples, you are really only limited by your creativity.

Today, I ran across this video for Paula Deen’s Fried Apple Pies. Apparently, her Grandma used to make these, quite often. (I apologize that you have to click on the link to watch it, but there was no way for me to embed the video.)

I’ve made fried pies, in the past, but I never thought to use refrigerated biscuit dough for the crust. What a time saver! Not to mention a life saver, if you have a problem making pie crust from scratch.

She cooks down both Cortland and McIntosh apples, mixed with a bit of butter, sugar, cinnamon, nutmeg and lemon juice.

The next step is to roll out her biscuit dough, into large circles. She uses Hungry Jack Golden Layer biscuits.

When apples are cool, spread over one half of circle. Fold dough over, in a moon shape. Crimp edges with fork. Fry in hot oil, till golden brown. Dust with powdered sugar, before serving. YUM!

(For best results, fry in a large pan such as the T-Fal Chicken Fryer. Read my review, today.)

Photo by: Thom Watson

I’m a big Alton Brown fan. He’s probably my favorite food network celebrity. I’ve actually learned a lot from watching his shows. It really is amazing that I don’t own one of his cookbooks… I guess it’s time to get out my checkbook.

I ran across this video today, while nosing around YouTube. (I think I’m becoming addicted to the cooking videos, there.) It talks a bit about Alton’s book Feasting on Asphalt – The River Run.

If you have read my previous posts, you already know how much I love cookbooks that showcase restaurants and hometown chefs, across the USA. This is one of them.

Watch the video to learn how to make ‘Wisconsin Mess’. We make something similar here, in our house… using a few different ingredients. I guess that means our version is a ‘Michigan Mess’.

Alton’s recipe would be perfect to serve to a hungry crowd, on a chilly winter morning. Most of the ingredients can be prepped, ahead of time, so that it can be prepared in almost no time at all.

Serve it with toast, juice and coffee or hot chocolate for a hearty breakfast that will keep them coming back for more. The secret ingredients are the key to this yummy recipe.

I love cheese curds! If you are cheese lover, who has never had the pleasure of feasting on these tasty morsels, you really don’t know what you’re missing. I’d choose a cheese curd over something sweet, any day.

Yes, they are deep-fried and probably not the healthiest thing you can eat. But, the key here is moderation. As long as you don’t make a weekly habit of it, you probably won’t have a problem.

Technically, cheese curds are a regional product. But they can be purchased from a variety of dairies and creameries, which provide customers with online ordering capabilities. They are most commonly found in Wisconsin, upstate New York and Québec.

(You can also purchase them, already fried, at A&W restaurant locations throughout the United States. Although, I really recommend that you make them at home. I make them in my T-Fal chicken fryer. Read more about it, here.)

Cheese curds are probably the freshest cheese product you will ever encounter. Many people refer to them as ‘squeaky cheese’, because when they are really fresh they squeak when you eat them.

They are random pieces of cheddar cheese in their natural unprocessed state. For a more wholesome snack they are delicious un-fried, as well.

Photo by: Josh Mattson

If you do a lot of baking, you are probably aware of the high cost of vanilla. It is not unusual to pay five dollars or more for a small bottle. Imitation vanilla is less expensive, but in no way does it live up to the real thing.

Real vanilla is pricey because of the way vanilla beans are grown. Believe it or not, they are still hand pollinated. It can take five to six years, from the planting stage till it’s bottled and ready for purchase.

The good news is you can make vanilla extract, at home, for a fraction of the cost. Because it is usually made in large quantities, it is very easy to give as a gift… either at holiday time or just because.

To make vanilla extract at home, all that is needed is high quality vanilla beans and vodka. Cut 15 to 18 vanilla beans into small pieces. Add to a1/5 of bottle of vodka, minus about 4 ounces… the higher the quality the better. Absolute is recommended.

Place bottle in a dark closet, for about eight weeks. Shake every two to three days. To use, strain extract through a paper towel or a coffee filter and transfer into to a small bottle with tight fitting lid.

My grandma made the best peach cobbler. She used just picked peaches, real butter and authentic vanilla… no imitation extract for her, she didn’t believe in the stuff.

Although you don’t have to be a rocket scientist, to make good peach cobbler, I’ve never been able to make mine taste like hers. Believe me, I’ve tried!

If you are a piecrust whiz, it’s always best to make your own. But if you haven’t mastered that talent, refrigerated piecrust or even a boxed mix (like Jiffy) can be substituted.

This isn’t my grandma’s recipe, but it yields yummy results. As you will notice it doesn’t require a rolled out crust. It can be enjoyed warm or cold. Top with homemade vanilla ice cream or whipped cream, for a heavenly dessert.

• 4 large fresh peaches, peeled and sliced
• 1 1/2 cups sugar, divided
• 1/2 cup butter, melted
• 1 cup flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 dash nutmeg (fresh is best, grind your own)
• 3/4 cup milk

Mix peaches with ¾ cups sugar. Set aside.

Pour butter into square (8 inch) baking dish.

Stir together flour, baking powder, salt, nutmeg and the remaining sugar. Add milk and stir to combine.

Pour mixture over the butter. Top with peaches. Sprinkle with cinnamon, if desired.

Bake at 375° for 45 minutes or until lightly golden brown.

Do you have a favorite cobbler recipe? Feel free to share it here. Desert junkies are waiting!

Photo by: Rick Harris

I am fast becoming a pineapple ice cream junkie. Homemade ice cream is very addicting, especially during the dog days of summer. There is a HUGE difference in taste between the ice cream you make at home and the commercial stuff. There really is no comparison.

It’s easier for me to justify my addiction, to this high calorie treat, by adding fruit to my creations. After all, fruit is very healthy, right? I also like to add it for purely selfish reasons. My husband rarely eats ‘fruity ice cream’, so that means more for me!

What follows is the recipe I use, for pineapple ice cream. It’s very easy to prepare and works well with any ice cream maker. Actually, it’s a recipe that I came up with myself and I’ve always been more than pleased with the outcome.

Easy Pineapple Ice Cream

2 c. whipping cream
1 c. milk
2/3 c. sugar
1 T. vanilla extract
1 can crushed pineapple, drain (or slice and chunk fresh pineapple)

Simply add everything to your ice cream machine and process. What could be easier? The hardest part is waiting for the finished product.

You can add additional ingredients, as well. I’ve added malted milk powder, shredded coconut and chopped pecans. (But, not all at once.)

What’s your favorite ice cream flavor? Feel free to share it will all of us.

Photo by: Faris Mansor

In a recent post I reviewed the Ultimate Bisquick Cookbook. As my mom was looking through it, recently, we started talking about Impossible Pies. (Probably due to the fact that there are 30 such recipes listed, in the book.) This discussion lead to an online recipe search that resulted in a wide variety of tasty sounding dishes.

I am fairly certain that the original Impossible Pie recipe was for Impossible Cheeseburger Pie. But, on this particular recipe search I wanted to try to find one that called for an abundance of garden veggies.

I found the following… for zucchini lovers, everywhere! You can even get a bit creative by substituting some of the other vegetables, for your favorites. I added mushrooms to mine. (Note: this recipe is not from the cookbook, itself. It’s an adaption of one I came accross.)

The dish is so easy to make. It even forms its own crust, like magic.

Impossible Zucchini Pie

1 cup baking mix (it doesn’t necessarily HAVE to be Bisquick)
4 eggs
1 clove garlic (chopped… I cheated and used 2)
½ cup sharp cheese (shredded)
½ cup oil (I prefer Canola)
3 cups zucchini (cut into small cubes)
1 onion (chopped)
½ cup green pepper (chopped)

Blend together the first five ingredients. Arrange zucchini, onion and green pepper in a 9 inch pie plate. Pour baking mix batter on top. Bake at 350° until golden brown… approximately 40-45 minutes. Let set a few minutes, before cutting.

Photo by: Michael T. Gilbert