French Coconut Pie

My sweet friend Carol Dudley shared this old-fashioned pie recipe with me to make for Mom’s birthday. I reduced the amount of sugar to compensate for the sweetened coconut. According to Mom, the pie tastes best warm, but you can also serve it at room temperature.

3 eggs, beaten

1 cup sugar

1/2 cup butter, melted

1 Tbsp. vanilla

Zest and juice from 1 lemon

1 1/2 cups sweetened flaked coconut

1 (9-inch) frozen piecrust

1. Stir together eggs and next 2 ingredients until blended. Stir in vanilla, lemon juice, and lemon zest.   Pour mixture into piecrust.

2. Bake at 350° for 35 to 45 minutes or until set. Allow to cool for 30 minutes before serving.

Slab Apple Pie

This recipe is inspired by SmittenKitchen.com. I think it's the perfect pie—serving it in squares makes it possible to eat out of hand, no plates required. Leftovers freeze beautifully, wrapped in wax paper. Thaw frozen slices in the fridge, and bake at 350° on a baking sheet for 10 minutes.

3 3/4 cups all-purpose flour
1 1/2 Tbsp. sugar
1 1/2 tsp. salt
1 1/2 cups chilled butter, cut into cubes
3/4 cup ice water
3 1/2 to 4 lb. apples, peeled, cored, and cut into chunks
Juice and zest of 1 lemon
1/2 cup sugar
3 Tbsp. cornstarch
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice

1/4 tsp. cardamom
Pinch of salt
1 egg, beaten with 1 Tbsp. water

1. Place flour and next 3 ingredients in the bowl of a food processor. Add in butter cubes, and pulse until mixture resembles wet sand. With processor water, slowly add ice water to flour mixture, processing just until a dough ball forms. Divide dough in half; wrap each half in plastic wrap. Chill in fridge for at least an hour.
2. Place apples in a large bowl; toss with lemon juice and zest. Stir in sugar and next 6 ingredients.
3. Line a half sheet pan with parchment paper, and lightly grease parchment and sides of pan. On a lightly floured surface, roll 1 dough half into an 18- x 13-inch rectangle. Transfer to prepared baking sheet, pressing dough up sides of sheet pan. Pour apple mixture over crust, and spread evenly. Roll second dough half into a slightly smaller rectangle. Place top crust over apple mixture, and fold the bottom crust’s sides over the edges, pressing them together. Cut small slits to act as vents all over lid. Brush top crust with egg mixture.

4. Bake at 375° for 40 to 45 minutes or until crust is golden. Allow to cool for 1 hour, and cut into squares.

Caramelized Onion-Grape Tomato Tart

This is my version of a recipe from The Pioneer Woman. Cooked crumbled bacon would be a terrific addition! (I omitted it only because we had this tart with grilled rib-eyes topped with lemon-blue cheese butter. Seemed a little over the top!)
1 round pie dough (homemade or purchased)
4 Tbsp. butter
1 red onion, cut in half and thinly sliced
Salt and pepper
4 oz. shredded Italian cheese blend
4 oz. shredded Swiss cheese
1 pint grape tomatoes, cut in half

1. Roll out pie dough, and shape to fit a half-sheet pan.
2. Meanwhile, melt butter over low heat in a large skillet; stir in sliced onion and salt and pepper to taste. Cover and cook, stirring occasionally, for 20 minutes or until onions are very soft.
3. Sprinkle cheeses over top of pie dough; top with caramelized onions and grape tomato halves. Use a pastry brush to spread remaining butter in onion pan around edges of crust.
4. Bake at 425° for 15 minutes or until crust is golden and cheese melts. Serve immediately or at room temperature.

Fried Green Beans

Canola oil

1 cup beer

1 cup all-purpose flour

2 tsp. salt

1/2 tsp. black pepper

1 lb. green beans, ends trimmed

1. Pour oil into a Dutch oven to depth of 1 1/2 inches. Heat over medium heat.

2. Stir together beer and next 3 ingredients until combined. Dip green beans into batter. Cook beans, in batches, in hot oil 3 minutes or until crispy and lightly brown. Drain on paper towels. Season with additional salt and pepper, if needed. Serve immediately.

Corn Skillet Cakes

This is from The New Southern Garden Cookbook.
3 to 4 ears corn, husks and silks removed

1/4 cup cornmeal

1/4 cup all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 egg

1/3 cup buttermilk

Butter

Canola oil

1. Grate corn into a bowl. Stir in cornmeal and next 6 ingredients just until combined. Melt 1 Tbsp. butter with 1 Tbsp. oil in a cast-iron skillet. Drop batter, in batches, by tablespoonfuls into hot skillet. Cook cakes until golden brown, about 2 minutes per side. Serve immediately.

Slow-cooker Apple Butter

This is so easy—in fact, I let it cook overnight. The hardest part is peeling and cutting all of the apples. (I used small, old-fashioned apples from my uncle’s trees.) Store the jars in the fridge for up to 6 weeks.
6 pounds apples (use a mixture of types)
2 cups sugar
4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. allspice
1/2 tsp. ground ginger
1/4 tsp. salt
2 Tbsp. balsamic vinegar

1. Peel, core, and thinly slice apples. Combine sugar and next 5 ingredients; toss with apples. Pack the mixture into a slow-cooker, making sure it’s at least two-thirds full. Cover with lid, and cook on HIGH for 1 hour. Reduce heat to LOW, and cook for 8 to 12 hours or until the apples are completely soft. Remove the lid, increase the heat to HIGH, and cook 1 more hour or until most of the liquid has evaporated. Stir in balsamic vinegar. Use an immersion blender to puree apple mixture until smooth. Ladle into jars; cover with lids. Allow to cool completely. Store in the refrigerator for up to 6 weeks.

Oatmeal Cookie Pancakes

This is my variation of a recipe from Joy the Baker.
1 1/2 cups all-purpose flour
3/4 cup old-fashioned oats
2 Tbsp. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. allspice
1/8 tsp. ground nutmeg
2 eggs
2 cups buttermilk
1/4 cup butter, melted
1 tsp. vanilla extract
1/2 cup dried cranberries
Maple syrup

1. Combine flour and next 8 ingredients until combined. Stir together eggs and next 3 ingredients until combine. Stir into dry ingredients, just until combined. Stir in dried cranberries.
2. Cook pancakes on a lightly greased preheated griddle or skillet, in batches, until cooked on both sides. Serve warm with warm maple syrup.

Chocolate Chip Cookies

After 15+ years of making cookies from the same basic recipe, I have come up with a new kind of cookie. The inspiration is a brown sugar cookie from Joy the Baker. This new version uses no baking powder, so the cookies are flat and chewy instead of cake-like. They have the signature salty taste that I love in baked goods, thanks to salted butter and kosher salt. My family taste-testers approve of the change! One recipe makes 36 cookies, using a 2 Tbsp.-size scoop. My next goal: to incorporate oatmeal.

1 1/2 cups butter

2 1/2 cups brown sugar

1 Tbsp. vanilla

2 eggs

4 cups all-purpose flour

4 tsp. baking soda

1 tsp. salt

2 to 3 cups chocolate chips (depending on your preference)

1. Beat butter and brown sugar with electric mixer until light and fluffy. Beat in vanilla and eggs, 1 at a time, until thoroughly blended. Combine flour and next 2 ingredients; beat in to butter mixture until combined. Add in chocolate chips. Scoop dough out onto parchment paper-lined baking sheets.

2. Bake at 350° for 10 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.

Dill Pickles

Because of my grannie's green thumb, I have been over-run by cucumbers. The solution: Make dill pickles and can them. This recipe is pretty simple. The hardest part is waiting a month before trying the fruits of your labors!
11 cups water
5 cups white vinegar
1 cup canning salt
12 lb. cucumbers, cut into 1/2-inch-thick slices
12 dill sprigs
24 garlic cloves

1. Bring water and next 2 ingredients to a boil in a large pot; boil for 10 minutes. Pack cucumber slices into sterilized hot pint jars, leaving 1/2 inch space at top of jar. Place 1 dill sprig and 2 garlic cloves in each jar.
2. Carefully ladle hot vinegar mixture into jars, leaving 1/2 inch space at top of jar. Remove air bubbles; wipe rims and attach lids and rings. Process jars for 15 minutes in a boiling-water canner. Remove from canner, and allow jars to cool on towels for 24 hrs. Check lids to make sure they are sealed. Allow pickles to rest for 1 month before opening. Once open, keep in fridge for up to 2 weeks.

Brown Sugar-Chocolate Chip Sandwich Cookies

This recipe is a variation of two different recipes from Joy the Baker. It's good with or without the cinnamon.

3/4 cup butter, softened

1 1/4 cups dark brown sugar
1 tsp. vanilla extract
1 egg
2 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon (optional)

1 cup chocolate chips

Peanut Butter Filling

1. Beat butter and brown sugar on medium speed until light and fluffy. Beat in vanilla and egg until blended, scraping down the sides of the bowl, if needed.
2. Beat in flour, next 2 ingredients, and, if desired, cinnamon until well blended. Add in chocolate chips. Use a 1-tablespoon scoop to place cookie dough on parchment paper-lined baking sheets.

3. Bake at 350° for 10 minutes. Cool on pan for 5 minutes; cool completely on wire racks. Spread Peanut Butter Filling on one side of half of cookies; top with remaining cookies.

Peanut Butter Filling:

4 Tbsp. butter, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
2 Tbsp. milk

1. Beat together all ingredients until smooth.

Squash-Tomato Gratin

Totally made this up on the fly with on-hand ingredients tonight—and it was delicious! We’ll definitely have this again and again this summer.
3 summer squash, thinly sliced
1 sweet onion, thinly sliced
1/4 cup melted butter, divided
Salt and pepper
Herbs de Provence
1 large tomato, thinly sliced
Fresh breadcrumbs
Freshly grated Parmesan cheese

1. Place half of squash in bottom of lightly greased baking dish; top with onion rings. Drizzle 1 Tbsp. butter over the top; season with salt and pepper. Place remaining squash over top of onions. Place tomato slices over squash. Drizzle 1 Tbsp. butter over top of tomatoes; season with salt and pepper. Top with breadcrumbs; drizzle with remaining butter. Sprinkle 2 Tbsp. Parmesan cheese over top of breadcrumbs. Cover loosely with foil.
2. Bake at 400° for 30 minutes. Uncover and bake 10 more minutes or until breadcrumbs are golden.

Yellow Squash Muffins

If you like zucchini bread, you will like these muffins, which use yellow summer squash. The recipe inspiration came from The New Southern Garden Cookbook. Next time, I will use 1/2 cup applesauce in place of an equal amount of water. The recipe makes 1 dozen muffins.

1/2 cup granulated sugar

1/4 cup brown sugar

2 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. baking soda

3/4 tsp. salt

1 1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

Pinch of allspice

2 eggs

3/4 cup water

1/3 cup vegetable oil

1 tsp. vanilla extract

1 cup grated yellow squash (1 medium)

1/3 cup dried cranberries

1/3 cup chopped pecans

1. Combine granulated sugar and next 9 ingredients. Stir in remaining ingredients. Scoop batter into lightly greased muffin pans.

2. Bake at 350° for 20 minutes or until done.

Strawberry Cornmeal Cake

This cake is terrific with blackberries, blueberries, and peaches—but strawberries are my favorite!

1 Tbsp. butter

1 1/4 cup all-purpose flour
1/2 cup cornmeal
1 cup sugar
2 tsp. baking powder
1 tsp. salt
1/2 cup butter, melted
1/2 cup buttermilk
2 eggs, lightly beaten
1 tsp. vanilla
1 pint fresh strawberries, sliced
2 Tbsp. turbinado sugar

1. Preheat oven to 350°. Place 1 Tbsp. butter in a 10-inch cast-iron skillet, and place skillet in oven to melt the butter.
2. Combine flour and next 4 ingredients in a mixing bowl. Stir in melted butter and next 3 ingredients. Pour mixture into hot skillet. Arrange sliced strawberries on top of batter; sprinkle with turbinado sugar.
3. Bake at 350° for 30 to 35 minutes or until done. Allow cake to cool, and then invert onto a serving plate.

Roasted Potato Salad With Blue Cheese

4 Yukon Gold potatoes, cut into chunks

1 onion, cut in half and thinly sliced

Olive oil

Salt and pepper

1/2 cup blue cheese, crumbled

1 Tbsp. chopped fresh or dried chives

Balsamic vinegar

1. Place potatoes and onions on an aluminum foil-lined baking sheet. Toss with olive oil, and season with salt and pepper.

2. Bake at 400° for 30 minutes or until potatoes are tender and golden. Spoon potato mixture into a bowl. Stir in blue cheese and chives. Drizzle with balsamic vinegar; toss to coat. Season with additional salt and pepper to taste, if needed. Serve immediately.

Strawberry Shortbread

3/4 cup butter, melted

1 1/2 cups granulated sugar

2 eggs

1 1/2 cups all-purpose flour

1/2 tsp. salt

Zest of 1 orange

1 tsp. vanilla extract

1/4 tsp. almond extract

Sliced strawberries

2 Tbsp. turbinado or granulated sugar

1. Stir together butter and 1 1/2 cups sugar until smooth; stir in eggs. Stir in flour and next 4 ingredients. Pour batter into a lightly greased 12-inch cast-iron skillet (you can also line it with foil for even easier removal). Arrange sliced strawberries on top; sprinkle with sugar.
2. Bake at 350° for 30 to 40 minutes or until done. Cool completely, and cut into triangles.

Brownie Cookies With Hazelnuts and White Chocolate Chips

This is a variation of a recipe from Joy the Baker Cookbook, which uses macadamia nuts. The chocolate-hazelnut combo tastes just like Nutella. Yummy!
8 oz. bittersweet chocolate chips
3 Tbsp. butter
1 tsp. instant espresso powder
1 tsp. vanilla extract
1 cup all-purpose flour
1/4 tsp. baking powder
3/4 tsp. salt*
1 cup sugar
3 eggs
3/4 cup toasted hazelnuts
1 cup white chocolate chips

1. Place chocolate and butter in a microwave-safe bowl. Microwave at HIGH for 90 seconds, stirring every 30 seconds, until chocolate and butter are melted. Stir until smooth. Stir in espresso powder and vanilla.
2. In a mixing bowl, combine flour and next 5 ingredients. Stir in chocolate mixture until smooth. Stir in hazelnuts and white chocolate. Scoop batter onto parchment paper-lined baking sheets.
3. Bake at 350° for 10 to 11 minutes or until done. (Note: These are best slightly undercooked.) Cool on pans 10 minutes; remove to wire racks to cool completely.

*I used more salt because the nuts are unsalted. If you use salted nuts, reduce the amount of salt to 1/4 tsp.

Hazelnut Shortbread

Chopped pecans or sliced almonds may be substituted for the hazelnuts. Also, this has the texture of cake more than a cookie.

3/4 cup butter, melted

1 1/2 cups granulated sugar

2 eggs

1 1/2 cups all-purpose flour

1/2 tsp. salt

1 tsp. vanilla extract

1/4 tsp. almond extract

1/2 cup chopped, toasted hazelnuts

2 Tbsp. turbinado or granulated sugar

1. Stir together butter and 1 1/2 cups sugar until smooth; stir in eggs. Stir in flour and next 3 ingredients. Pour batter into a lightly greased 12-inch cast-iron skillet (you can also line it with foil for even easier removal). Sprinkle hazelnuts over top of batter; sprinkle with sugar.

2. Bake at 350° for 25 minutes or until done. Cool completely, and cut into triangles.

Soft Pretzels

Don't let the wordiness of the steps throw you off from making this recipe—it's super-easy and takes only about 45 minutes of hands-on time! This is my version of the original from Alton Brown. After making them a couple of times, I've found some workarounds for problems I encountered with the original. These are best hot out of the oven, so stick to this amount that only makes 8 (unless there is a crowd at your house—if that’s the case, it’s an easy recipe to double). Also, I can't find pretzel salt at my store in the hood, so I just sprinkle my pretzels with kosher salt.

1 1/2 cups warm water
1 Tbsp. sugar
2 tsp. kosher salt
1 package active dry yeast
4 1/2 cups all-purpose flour
2 Tbsp. butter, melted
Vegetable oil
10 cups water
2/3 cup baking soda
1 large egg

1 Tbsp. water
Kosher or pretzel salt

1. Combine 1 1/2 cups warm water, sugar, and salt in the bowl of a stand mixer; sprinkle yeast on top. Let stand 5 minutes or until the mixture begins to foam. Add the flour and melted butter, and, with the paddle attachment, mix on low speed until combined. Increase speed to medium, and beat until the dough is smooth and pulls away from the side of the bowl. Place the dough in a well-greased large bowl; cover with plastic wrap, and let stand in a warm place, away from drafts, for 1 hour or until the dough has doubled in bulk.
2. Preheat the oven to 450°. Lightly brush two half-sheet pans with vegetable oil. Set pans aside. Bring 10 cups water and baking soda to a rolling boil in a Dutch oven.
3. Meanwhile, turn the dough out onto a lightly oiled work surface, and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the half sheet pan. Repeat procedure with remaining dough pieces.
4. Use a slotted spoon to lower each pretzel, one by one, into boiling water; cook for 30 seconds or until pretzel floats. Remove pretzel from water with slotted spoon, and return to baking pan. Repeat procedure with remaining pretzels. Beat egg and 1 Tbsp. water until blended; brush the top of each pretzel with egg mixture, and sprinkle with salt. Bake for 12 minutes or until dark golden brown. Transfer to a cooling rack for at least 5 minutes before serving.

Chicken-and-Sweet Potato Stew

This is my version of this stew recipe from The New Southern Garden Cookbook. The flavor combination is unusual—it’s a little Southern, a little African, and a little Asian. Whatever you call, it’s delicious, and it tastes even better as leftovers.

4 bacon slices, chopped
1 lb. boneless, skinless chicken breasts or thighs
Salt and pepper
1 Tbsp. peanut or canola oil
1 onion, chopped
4 celery ribs, chopped
1 red, orange, or yellow bell pepper, chopped
2 garlic cloves, thinly sliced
2 Tbsp. all-purpose flour
1 Tbsp. garam masala
2 cups chicken broth
1 (14.5-oz.) can diced tomatoes
2 sweet potatoes, peeled and cut in cubes
1/4 cup peanut butter
3/4 cup lite coconut milk (about half a can)
1 tsp. red curry paste
1/2 cup chopped roasted peanuts
Hot cooked rice
Toppings: additional chopped peanuts; chopped fresh cilantro; cooked, crumbled bacon

1. Cut chicken into cubes, and season with salt and pepper.
2. Cook bacon in Dutch oven until browned and crispy; remove bacon from pot, and set aside to use as a garnish. Sauté chicken in bacon drippings for about 5 minutes or until pieces are lightly browned on all sides. Remove from pot, and set aside.
3. Heat peanut oil in Dutch oven. Sauté onion and next 3 ingredients in pot for 10 minutes or until tender. Stir in flour and garam masala, and cook 1 minute. Gradually add in chicken broth, scraping bottom of pot to remove browned bits and cooking until mixture begins to thicken. Season with salt and pepper.
4. Stir in chicken and sweet potatoes, and cook 15 to 20 minutes or until sweet potatoes are tender. Stir in peanut butter and next 3 ingredients. Cook 5 more minutes or until thoroughly heated. Taste and add salt and pepper, if needed. Serve over hot cooked rice and with toppings.

Stuffed Cabbage

This recipe is based on one from Barefoot Contessa at Home. Stuffed cabbage is a traditional Jewish recipe that uses ground beef and rice. Because I’m Southern and not Jewish, I added some Italian sausage to the beef mixture. Also, the original tomato sauce has raisins, but my take omits them. These are best for a weekend because, while easy, they take some time to put together. But the taste makes them worth the time. (The cabbage I used was pretty small, so this made 16 rolls. Bigger leaves will yield less.) Andy asked that we add it to our recipe repertoire!
1 head cabbage
Olive oil
1 large onion, chopped
1 garlic clove, minced
Salt and pepper
1/4 cup red wine vinegar
1/4 cup brown sugar
1 (28-oz.) can crushed tomatoes
Fresh thyme sprigs
1 lb. ground beef
1/4 lb. or 1 link Italian sausage, casing removed
1/4 cup uncooked white rice
1/4 tsp. allspice
1/4 cup fresh breadcrumbs
1 egg

1. Remove the core from the cabbage with a sharp knife. Fill a Dutch oven with water, and bring to a boil. Add in some salt. Drop in the cabbage, and cook for 5 minutes or until the leaves are pliable. Remove cabbage, and allow to cool. Empty water from Dutch oven, and set aside.
2. Meanwhile, sauté onions in hot oil in a pan for 5 minutes. Stir in garlic, and season with salt and pepper; cook 1 minute. Stir in red wine vinegar, brown sugar, tomatoes, and 2 thyme sprigs. Simmer sauce for 20 minutes. Taste and season with salt and pepper, if needed.
3. Combine ground beef, next 5 ingredients, and 2 tsp. chopped fresh thyme.
4. Spoon 1/2 cup tomato sauce into bottom of Dutch oven.
5. Peel leaves from cabbage. Use a sharp knife to cut out hard rib from each leaf. Scoop out 2 Tbsp. of meat mixture, and place in center of cabbage leave. Roll up, tucking in the sides; place cabbage roll, seam side down, on top of tomato sauce mixture. Repeat procedure until the bottom of the Dutch oven is covered. Spoon more of sauce over top of rolls. Continue rolling and layering cabbage rolls and sauce in Dutch oven. Cover with lid.
6. Bake at 350° for 1 hour. Serve immediately.

Sort-of Beef Daube

This recipe was inspired by one in my current favorite cookbook, Around My French Table by Dorie Greenspan. In her recipe, Greenspan explains that her offering is not technically a French daube, and my version certainly isn’t either. But her recipe inspired me to come up with this version, which has a lot less alcohol than the original. The consistency of the sauce and beef is perfect, and the dish pairs perfectly with mashed potatoes.
4 bacon slices, chopped
Canola oil
3 1/2 lb. chuck or bottom round roast, trimmed and cut into chunks
Salt and pepper
2 onions, chopped
4 garlic cloves, peeled
8 carrots, cut into chunks
4 celery stalks, cut into chunks
8 oz. sliced portobello mushrooms
1/4 cup all-purpose flour
1/2 cup red wine
1 (32-oz.) container beef broth
3 fresh thyme sprigs, 2 fresh rosemary sprigs, 2 bay leaves, tied together with kitchen twine

1. Cook bacon in a large Dutch oven until almost crisp; remove from pot with a slotted spoon. Add 2 Tbsp. oil to bacon drippings in pot, and cook beef, in batches, in hot oil mixture until browned on all sides. Remove beef to a plate, and sprinkle with salt and pepper.
2. Add 1 more Tbsp. oil to pot, and sauté onions and next 4 ingredients until vegetables begin to soften. Season with salt and pepper. Stir in flour, and cook 1 minute. Stir in wine, and cook until liquid thickens. Stir in beef broth, beef, and bacon. Season with salt and pepper. Throw in herb bundle. Cover Dutch oven.
3. Bake at 350° for 1 hour. Remove from oven, and stir. Taste and season with salt and pepper, if needed. Replace lid, and return to oven. Cook 2 more hours, stirring once more.

Spiced Dried Plum Bread

The taste of this bread reminiscent of the plum cake my mom made when I was a child. It is great served toasted and spread with softened butter.

2 cups chopped dried plums

1/4 cup amaretto

4 Tbsp. butter, softened

3/4 cup brown sugar

1 egg

1 tsp. vanilla

Zest of 1 orange

2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1 tsp. freshly grated nutmeg

1/4 tsp. allspice

3/4 cup orange juice

3/4 cup chopped almonds

1. Combine plums and amaretto; set aside 30 minutes.

2. Beat butter and brown sugar with a mixer until light and fluffy. Beat in egg, vanilla, and zest. Gradually beat in flour and next 6 ingredients until well blended. Beat in orange juice, plums in amaretto, and almonds. Pour mixture into a lightly greased loaf pan.

3. Bake at 350° for 50 minutes or until done.

Broccoli-Cheese Soup

This is my version of the original from The New Southern Garden Cookbook. Other than the cheese, which is the primary protein source, this is a pretty healthful soup. (Crumbled bacon would be a delicious addition.) It's different from other recipes I’ve had for this soup in that the veggies are pretty chunky and it includes potato, which contributes creaminess.
2 Tbsp. butter
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
1 small potato, cut into chunks
2 broccoli crowns, cut into florets and then chop the stalks
Salt and pepper
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
1 tsp. dried or 1 Tbsp. fresh thyme
1 1/2 tsp. dried mustard
2 cups milk
1 1/2 cup grated white cheddar or cheddar cheese
2 tsp. cornstarch

1. Melt butter in Dutch oven; add in onions and next 4 ingredients. Sauté 10 minutes or until vegetables begin to soften. Season with salt and pepper. Stir in flour, and cook 1 minute. Gradually add in broth, and cook until thickened. Stir in thyme, dried mustard, and milk. Simmer for 25 minutes or until potatoes and broccoli are tender.
2. Toss cheese with cornstarch; stir into soup. Season with salt and pepper to taste. Simmer 5 more minutes or until cheese is melted and thoroughly heated. Serve immediately.

Baked Oatmeal With Apples and Almonds

3 cups old-fashioned oats
1/2 cup brown sugar
1/4 cup butter, melted
2 cups milk
2 eggs
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1 Tbsp. vanilla extract
2 apples, cut in half, cored, and thinly sliced
1/2 cup roasted salted almonds
Whipping cream (optional)

1. Stir together first 11 ingredients until blended. Pour into a lightly greased 13- x 9-inch baking dish; sprinkle almonds over top.
2. Bake at 400° for 20 to 25 minutes or until set. Spoon into individual bowls, and drizzle each serving with a little whipping cream, if desired.