Browsing Tag

Food & Recipes

  • Grandmaw’s Biscuits

    May 6, 2016

    This precious recipe for Grandmaw’s Biscuits was written by Maggie Laton by way of her “Grandmaw,” Maudie Anthony. All the kids in her family begin their biscuit training with Maudie at about 2 or 3 years of age. She insists with practice Maggie will get it, but as Maggie says, hers are “never as good as Grandmaw’s.”

  • Apple Cheese Crisp

    April 22, 2016

    Local chef Lana Carr shares this Apple Cheese Crisp from her mother-in-law, Jeanne Boquel Carr, who found it in a World War II cookbook. The recipe calls for cheddar flavored American cheese, but you can certainly change it out for cheddar or white American cheese.

  • Sour Cream Poundcake

    April 22, 2016

    Here’s an old family recipe for the perfect Sour Cream Poundcake from Susan Burch given to her by her mother Virginia Howell.

  • Meatloaf Brownies

    April 22, 2016

    Former Fayette Woman cover girl Peggy Thomas and her husband Joe moved often in the military and found family in neighbors and new friends. One special friend was “Grandma Phyllis.” This recipe doubles easily for additional servings.

  • Homemade Gummies

    March 29, 2016

    Homemade Gummies are favorites of runners and exercise enthusiasts because of their protein and instant energy. It just happens to be that kids love these too, so much better than gummy bears. Fresh fruit and juice make them delish! These gummies come to us from Wellness Mama.

  • No bake energy balls

    March 29, 2016

    Energy food is essential to providing staying power to your body. Try these homemade no bake energy balls that you can make for race day! This is an easy-to-make dough that includes things in your pantry right now!

  • Lemon Ricotta Crepes

    March 22, 2016

    Crêpes are very adaptable for dessert. You can either use the basic crêpe or the dessert version. This lightly sweet filling is perfect for brunch, breakfast or dessert. Serve with fresh berries for the perfect spring dish.

  • Sherried Mushroom and Tarragon Crêpes

    March 21, 2016

    This special occasion mushroom filling is a lovely brunch dish, side dish, or light dinner when served with a spinach and strawberry salad. You can make the filling the day prior or you can fill the crêpes, cover them tightly, and bake them off in the morning.