I updated Abby’s Brandy Pecan Bar Recipe

Posted at Jan 13, 2015 1:20 am

I left out an ingredient when I first posted the recipe!  I am so sorry.  It is now corrected.

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Prosecco and Port

Posted at Dec 11, 2014 11:27 pm

Here’s a little drink to make your holidays sparkle.  It’s a beautiful red color and is delightful.  (I’ll add a picture when I pick up some Port!) 1 part Ruby Port 2 parts Chilled Prosecco Pour the Port into a chilled flute, then top with Prosecco.  To add a little more flair, garnish with fresh […]

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Abby’s Brandy Pecan Bars

Posted at Nov 18, 2014 7:21 pm

Heat oven to 350o

The Crust

  • ¾ cup softened butter
  • ¾ cup confectioner’s sugar
  • 1 ½ cups all-purpose flour

Cream butter and confectioner’s sugar. Blend in flour. Press evenly in bottom of ungreased baking pan, 13x9x2 inches.

Bake 12 to 15 minutes.

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Just a Trifle

Posted at Nov 10, 2014 3:30 pm


Ladyfingers (If you can’t find them – use Angel food cake)
Dry Sherry (not cooking sherry – it contains salt)
Cook and Serve Vanilla Pudding
8 oz – Jam – I use my homemade Raspberry jam
Whipping cream & sugar
Optional fresh fruit – Strawberries or raspberries
Decorative sugars – colored
A glass trifle dish – or other dish that will show off the layers

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Fig and Olive Tapenade

Posted at Nov 10, 2014 3:21 pm


  • 1/2 cup stemmed and quartered dried black figs (use dried Black Mission figs, if available)
  • 3/4 cup water
  • 1 cup black Kalamata olives (or whatever olives you have available)
  • 1 1/2 tablespoons lemon juice or balsamic vinegar
  • 2 teaspoons whole grain mustard
  • 1/2 tablespoon capers, rinsed, drained and squeezed dry
  • 1 teaspoon finely chopped fresh rosemary
  • 1/3 cup extra-virgin olive oil
  • salt and black pepper, if necessary

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