There is nothing more comforting than a pot full of a warm and wonderful stew bubbling away on the stove, and I have a whole lot of beef and chicken stews on this site that I go back to time and again for just that reason. This particular recipe for spiced red wine beef stew is one that I pull out right around this time of year, because not only does it have all that wonderful beef stew thing going on, but it also includes cinnamon and cloves and nutmeg and red wine, and oh my my. It’s holiday perfect. It’s chilly evening perfect. It’s time…let’s make it!
There they are again. Those brown speckled bananas that you were SURE were going to be long gone by now, but no…here they are. But before you reach once again for that trusty banana bread recipe, walk on the wild side with me. Break out the brown sugar and the cinnamon and let’s make some easy, no scary canning involved, spicy, creamy banana jam. Yep, banana jam.
Pork has always been a little bit of a challenge for me. I seem to have this magical ability to take a perfectly lovely piece of pork and cook it so that it is, well, DRY. And so pork and I tend to avoid each other until the Southern husband reminds me that he does love pork for supper every once in a while, and then I give the old college try one more time. And just to prove that the whole if at first you don’t succeed thing is actually sometimes true, please meet a plate of tender, sweet, I can’t believe I finally did it slow cooker brown sugar pulled pork. Oh Happy Day!
A while back I made an apple slab pie that is so scrumptious and so much easier and more reliable than regular apple pie that I will probably only make apple slab pie for the rest of my life. That was back in apple season, and right now we are just in the delicious beginning days of peach season. If there is one thing I love even more dearly than homemade apple pie, it’s sweet, melt-in–your-mouth peach pie made with local peaches. And so I got to thinking…what’s good for the apples might be good for the peaches, which is how this peach slab pie came to be!
I have to say for the record that I am not usually tempted by pound cake. I can walk right by those giant slices of golden pound cake in the dessert case at our local diner without even batting an eye. Not even a twinge of longing for the pound cake. But there’s something between me and brown sugar that makes me long for things I don’t usually long for when brown sugar is part of the mix, and in this case, putting the words Brown Sugar with Pound Cake turned me into a pound cake lover. Or at least, a brown sugar pound cake lover, anyway!
One of the things I always do before tossing out any kind of food packaging is to examine it carefully for recipes. You will be delightfully amazed at the delicious and creative things you can find printed on the inside of labels and boxes. Sometimes they are jumping off points for other ideas, and sometimes they are just plain wonderful the way they are. This delectable and easy cake is very close to the version I found many moons ago on the back of a Betty Crocker cake mix box, and it also has one of my favorite cake names EVER. Who wouldn’t want to make a Honeybun cake for their honeybun?