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Beef Stew
Beef Stew is one of those wonderful, hearty meals that’s a family go-to year round, but especially during the colder months. It’s one of those easy “fix it and forget it” dishes that are ideal for a slow cooker. I make it regularly, and my mom also made it often when we were growing up. It’s always been one of my favorites. Serve it with sliced bread or rolls, and you’ve hit comfort food heaven. This week, I made stew in honor of St. Patrick’s Day. Last year Jeremiah and I took a trip out to Ireland, where I was excited to try out some authentic “Irish Beef Stew.” I…
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German Pancakes
Also referred to as “Dutch baby pancakes,” “puffed oven pancakes,” or even “oversized popovers,” all I know is that whatever you call them, they taste incredible. Apparently these were first created in the United States by Pennsylvania Dutch settlers, and fortunately the tradition continued from there. They’re light, buttery, not too sweet, and entirely delicious. They’re leavened with eggs, so they rise tall and golden in the oven, then after baking, they collapse into a perfect “bowl” for holding your toppings. These have been a family breakfast hit for as long as I can remember, and I make them often for my own kids now too. My Dad (who grew…
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Honey Taffy
Honey taffy is one of those old-fashioned recipes that never goes out of style. These rich caramel-like candies start out hard and then slowly soften into chewy melt-in-your-mouth goodness. They have a warm honey flavor that’s hard to resist. Plus the taffy-pulling process is a fun activity to to with kids, and I remember helping with several taffy pulls at family gatherings growing up. I shared these with family at a recent movie night, and they were a big hit, perfect for slowly savoring as we enjoyed the movie together. This recipe is in honor of my ancestor (through my Mom’s side) Emma Brooks Landon (1846-1919). She was born in…
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Banana Bread Muffins
I can’t seem to get enough banana bread, and I especially love banana muffins. These are perfect for an on-the-go breakfast (or a lazy leisurely one too, with a mug of tea or warm milk), and they make a great snack any time of day. Even better, the flavor and texture improve overnight, so you can make them in advance and enjoy them for a few days (if they last that long). This recipe is a slightly adapted version of my great-grandma Florence Robinson Beck’s (1905-1998) banana bread. (Mainly, I took her bread recipe and turned it into muffins instead.) It yields muffins that are light and moist (not soggy…
