Hot Buttered Rum

Save the hot chocolate for the kids. In my search for a delicious hot bev to sip during these next few frigid months, I thought this version sounded the best. And it is. Thanks to the Food Network for publishing it. Originally a Sun Valley, Idaho...

One Batch-At-A-Time Eggnog

Many, many years ago when I worked in the fashion industry in NYC, a co-worker’s mother who was from the West Indies passed this recipe along to me. I’ve kept it to myself for many years, but it is so delicious that I’ve decided to...

Creamed Spinach & Parsnips

Creamed spinach may seem like a throwback, but don’t sell it short.  Buttery, sweet parsnips take luscious, creamy spinach to a tastier place on the food chart.

Butterscotch Banana Bread

Preheat oven to 350F. Grease and flour two 9 x 5 x 3″ loaf pans. In a small bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside. In a large mixing bowl combine bananas, sugar, eggs, and butter. beat until creamy. Gradually add flour mixture alternately with milk. Mix until well blended. Stir in pecans (2 cups) and butterscotch morsels. Pour batter equally into the two loaf pans. Sprinkle tops with remaining 2/3 cup of pecans. Bake 60-70 minutes. Cool 15 minutes. Remove from pans.