Apple Cider Indian Pudding

Long before the leaves turn, the hunter’s moon appears and the blackbirds gather, you know fall has truly arrived when you can finally turn on the oven without first turning on the air. Before then, the days remain summer-warm with windows-open temperatures day and night. It feels reckless, wasteful even, to simultaneously cool and heat the house, even when ever so tempted by autumn’s fat knobs of roast squash and smooth ridges of baked pumpkin. So now that it’s cooled down a bit, cook squash for supper’s vegetable, then turn the oven down for an unusual variation of Indian pudding. Its history harkens to 17th-century American colonies. Traditional versions are made with cornmeal, milk and molasses but since first trying this delicious apple-cider combination a year ago, I can’t fathom anything but! ALANNA's TIPS Yellow cornmeal works well but I prefer the texture from half yellow cornmeal, half stone-ground cornmeal. Currants are slightly lower in calories and

Pepper Steak & Mushroom-Red Wine Sauce

Want to put a special dinner on the table, pronto? If you're lucky enough to score a whole pile of mushrooms, this is your recipe! First, cook the mushrooms with red wine and rosemary until caramelized, yes, the sauce is amazing! Then cook the pepper steaks, either my recipe for sirloin steaks or your choice of steaks, grilled, pan-cooked, etc. Recipes below! Weight Watchers friendly, low-carb, high-protein and totally delicious. The Chinese calendar calls 2006 the Year of the Dog. Australia marks 2006 as the Year of the Sea Turtle. A technology magazine dubs 2006 the Year of LCD TV and musicians the Year of Mozart. With rhetorical inelegance, the U.S. Senate calls it the Year of Study Abroad, the UN the International Year of Deserts, the European Union the Year of Worker Mobility. Me, I’ll remember 2006 as the Year I Learned to Cook Meat in a Skillet. You long-time cooks who’ve been dishing up fast skillet suppers for years, now that you’ve stopped chuckling, won’t yo

Oatmeal Raisin Cookies

My family's favorite recipe for chewy oatmeal raisin cookies. It makes life simple for bakers in families with raisin-lovers and raisin-haters. Have it both ways! Stir in raisins (or the less-sweet and smaller currants, or the chocolate-covered raisins called Raisinets) into half the cookie dough, leave the other half plain. COMPLIMENTS! "I love this recipe. ... I will use this recipe as a base for cookies for many years to come." ~ Kerri "... never had so many requests for cookies as I do for this recipe." ~ Anonymous "... they have been great. My only "complaint" is that they are so good, they usually disappear in a day or two." ~ DMan "These were fabulous!" ~ Erica "They were very tasty ..." ~ forget-me-not "They are Delic!" ~ Jennifer For all the debate, it might be a presidential election. For all the ferocity, it might be a battle between good and evil. You see, some folks are m