All out of canned pumpkin & evaporated milk with 20 guests invited to Thanksgiving dinner, I started to experiment with the ingredients I had on hand here in Germany and came up with this delicious version of Libby's famous pie. Enjoy!
I baked this one sunday morning in Spring when I was craving baked goods but was looking to get rid of a few pounds. This cake is very moist and tastes great with salted butter and a cup of black tea. I use corn sugar to account for my fructose intolerance. Enjoy!
I was looking for a way to use up a bag of beets I got at the farmer's market. This recipe is an interpretation of a few different recipes I found online. Awesome on a cold fall day with some crusty bread. :)
I know this sounds like a very strange mix, but it really works! My best friend made me write out the recipe right away so I wouldn't forget anything. If made correctly, the fig should barely be noticeable, but will give the soup an unbelievably round flavor.
I first made this recipe with figs I "borrowed" from Schloss Sansoucci in Potsdam. :)
Since I moved to Germany, my only homesickness has been for US food, especially Mexican dishes & New England fare. I adapted this recipe from a basic corn chowder recipe and it came out really well. The heat is a good level - kick, but not enough to make it inedible for my German guests. :)
My mouth remembers after-school trips to the Greek diner down the street for Gyros. It's one of the fondest memories I have of my old hometown in Northern NJ.
I've been looking for a good tzatziki recipe for a long, long time. Here's what I've come up with, adjusted from other's.
Cooking time does not include chilling or draining time.
Came up with these one night, when we had feta & Morningstar Farms faux bacon to use up. The fake bacon wasn't much on its own, but in this recipe, we got all the yummy bacony flavor with none of the guilt. Once again adapting mom's home cooking for a sustainable planet. Enjoy!