Years ago, I tried the wild mushroom soup at Au Bon Pain bakery and knew immediately I had to find the recipe. I never found the recipe, so I created my own. This soup is fragrant, creamy and flavorful.
Several years back, I asked my mother in-law what kind of cake would she like me to make for her birthday. Not wanting to trouble me, she requested a simple pound cake with whipped cream and strawberries. Only problem, I'd never made a pound cake. But a found a recipe and have since modified it. Now every time I see beautiful strawberries in the spring, I am tempted to make a pound cake.
While watching the royal wedding of Prince William and Princess Kate, I was inspired to make scones; nothing else would do. This is the recipe that I developed that morning.
I like the combination of dried cherries, blueberries and cranberries, but any dried fruit can be substituted; you are only limited by your imagination.
I searched for recipe to copy the yummy cookie I purchased at the bakery at Uncle John's Cider Mill in St. John's, Michigan; finally, I realized I'd have to create my recipe. It takes a little extra effort to bake up a couple dozen of these enormous, bakery-worthy cookies; but the end result of this two-in-one cookie is worth it.
Grapes, cherries and curry powder combine for a delicious marriage of sweet and spicy. The complex flavors of this lunch and summertime favorite are sure to make your tongue happy. For tender and juicy chicken, marinate chicken breasts in buttermilk and slowly grill; or for a fast and easy alternative, use a store-bought rotisserie chicken.
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