At the Table

Before the year's end, I couldn't resist posting one more collection of recipes we've tried over the last couple of months. One of the pluses of this pandemic time (and there aren't many!) has been my renewed interest in trying new recipes. All of those I'm sharing here we'd definitely enjoy again.

Half Baked Harvest

• Easy Ginger Chicken and Spinach Ramen - After trying grown-up ramen for the first time at a nearby noodle shop, we decided to try our hand at making our own. Some yummy ingredients (like curry roasted squash!) are hiding under all those noodles and chicken, but this was fun to make and super tasty.

• Crispy Salt and Vinegar Smashed Potatoes - oh goodness. A little effort due to both boiling the potatoes and roasting them, but the 'salt and vinegar' flavor was realllly good, and we're fans of crispy. A couple bites in, hubby after me to make these again.

Smitten Kitchen

• Apple Cider Caramels - We had actually made these before, but it had been a while. And if you haven't, you should.... SO good with such intense cider flavor.

• Dark Chocolate Tart with Gingersnap Crust - Just tried this last weekend, and not only was it way simpler than I anticipated, but it was really delish. We topped with some lightly sweetened whipped cream, and enjoyed every bite.

• Cider-Glazed Bacon-Wrapped Dates - Another one we've made several times, but they're so simple and irresistible, I had to share. For obvious reasons, we only make these when we can share them with guests.

• Broccoli Cheddar Soup - oh yeah. Not a whole lot to say about this except we finished one batch, and the next day, made another. I think I'll make it again for lunch today, in fact.

Ina Garten

• Fried Chicken Sandwiches - Just had to include these. Yeah, they're fried, but the flavor is just delightful. Definitely a treat now and then.

Molly Baz' Cook This Book! 

I bought Molly's book last summer after enjoying some of her cooking videos, and later, her podcast, The Sandwich Universe. An interesting (and helpful!) feature, especially for newer cooks, are the QR codes that access videos on the Molly's site. I think that's brilliant!

• The Minimalist Wedge - About the simplest wedge ever, it's the dressing that makes this dish. SO fresh-tasting.

• Master Beans - Seriously, with Molly's recipe, I've made the best beans I've ever made. I've started with dried Rancho Gordo heirloom beans both times, and am happy to finally have a go-to bean recipe.

SO yeah, I'm actually kind of pleased that we're still trying a new recipe or two every week. Most of the above can be found online, but I wanted to share the recipes from Molly's book just for the record, and you can find many of her recipes online just by searching, as she used to work at Bon Appetit. Anyway, enjoy! Let us know in the comments if you have any new favorite recipes you've tried, too!

At the Table

Coming right out and saying it.... I have a new foodie obsession. OK, I've only made them twice, but I'm scouring the internet for recipes and plotting when I can make them again. I'm talking about popovers.

The recipe that spoke to me so loudly that I went to purchase a popover pan in the first place was Half Baked Harvest's Parmesan Popovers with Crispy Sage Garlic Butter. Sage is one of the most prolific plants in our herb garden right now, so I know that was part of it. But also, popovers had been an enigma to me for ages. If I'd ever had them, I didn't remember, and on an impulse, I decided to find out more.

Let's just say that first batch of popovers was soooo tasty! A little breadier than I'd expected, and I later found out why. It's of vital importance to have the empty pan in the oven as it heats up. Somehow I'd missed that little detail. But no bother, they were still eye-rolling, lip-smacking good.

So my next try was again a HBH recipe, Salted Rosemary Popovers with Honey Butter. Oh yeah. Another trip out to the herb garden, some of our favorite Maldon flaked salt, and honey butter. This batch 'popped' a little better, and again, with a very happy and delicious result.

So. Have you tried them? Do tell! And if you have a recipe I should try, I'd love to hear about it, because I've been thinking about the next batch all week!

At the Table

In general, I make notes on every recipe I make, whether it's in one of my many cookbooks, or on a recipe printed off from the web. Usually it gets dated, and possibly a short comment; but always, always, if it's worth making again, it also gets a star. And if it's REALLY good, it gets two stars! That's my system. Most of the recipes listed below got two-stars, and we've enjoyed them multiple times. 

Though I haven't been as good about sharing them here, I've continued to try lots of new recipes during the pandemic 'stay-home' time, and even as things have begun to open up. Here are some of our current favorites:

Smitten Kitchen

• Kale Salad with Percorino and Walnuts - I know. Kale, right? But something about this mix has had me hooked, and I've made it more times than I can count. 
• Simple Cauliflower Tacos - Another big surprise. Cauliflower + Tacos had never before been in our vocabulary. But in an effort to go meatless more often, we happened upon this keeper. Plus, it's quick and fun to make.
• Homesick Texan Carnitas - Yeah, not every night is meatless, and this recipe is so easy and so tasty, plus always seems to provide leftovers to share or enjoy another night.

Fine Cooking

• Rainbow Chard with Pine Nuts, Parmesan, and Basil - If there's one food I've incorporated more into our meal plans that I'd never had before, it's rainbow chard. It's a new favorite vegetable, and this recipe is a simple one to tweak depending on what you have on hand. (Also good with bacon, a little onion, or golden raisins or currants.)

NYT Cooking

• Roasted Cauliflower with Pancetta, Olives, and Crisp Parmesan - Can you tell we love cauliflower? The mix of flavors in this recipe are really a treat.

i am a food blog

Tik Tok Baked Feta Pasta - You've seen this one I'm sure. It was all over my Instagram feed for a while, and I finally just had to try it. And it was GOOD. Worth a try, for sure.

Half Baked Harvest

• One Skillet Saucy Chicken Tortilla Enchilada Rice Bake - This has been one of my very favorites - a little bit enchilada-y but different. And the baked tortilla chips on top make it.
• Creamy Bacon Tortellini with Charred Broccoli - Before dinner-time was even done, hubby asked me to please make this one again. Super tasty comfort food!

And maybe these didn't get two stars; but one for sure, and we'll make them again. We love a wedge salad and these both were really enjoyable variations.

• Mediterranean Wedge Salad from The Modern Proper
• Grilled Wedge Salad with Spicy Ranch Dressing from 101 Cookbooks

So, sorry I'm not a very good food photographer, and honestly, I forgot to take many food photos lately; but trust me, all these recipes are good ones! Be sure and tell us in the comments about any new favorites you're found!

At the Table

Wow! I kind of took a break from sharing new recipes I've tried during this stay-home time, didn't I? Admittedly, I did slow down a bit in the kitchen too, but there have definitely been some worth sharing, so let me catch up a bit.

New York Times Cooking has been a source of many good meals these past months. For one thing, we found that orzo, while not being a new ingredient to us, was definitely a good pasta shape for quick one-pot meals.

• One-Pan Orzo with Spinach and Feta

• Cheesy Baked Orzo with Marinara
• Skillet Chicken Thighs with Broccoli and Orzo

Sweet Potato and Gruyere Gratin was one we made for our mini-Thanksgiving dinner, and it was delish.

Colu Henry, who is a NYT Cooking contributor and author of  Back Pocket Pasta: Inspired Dinners to Cook on the Fly (which I still cook from regularly by the way) offered up the recipe for Roasted Tomato and White Bean Stew, which we really enjoyed too. It also landed on the NYT Cooking's 20 Most Popular Recipes of 2020. [I'm a NYT Cooking subscriber, but I'm hoping you can access those links too.]

Not sure how we happened across Fine Cooking's Slow-Cooker Beef Chili with Beer and Lime Sour Cream, but it's a keeper. That Lime Sour Cream is a revelation.

I continue to follow Smitten Kitchen and we tried Sour Cream and Chive Fantails for Thanksgiving. They were really fun to make and I'll definitely keep these on the list of successes.

On Christmas, I also made up Small-Batch Eggnog just for fun and oh my it was good. We used dark rum in ours, but the recipe suggests several options, and there are lots of variations in the comments on Deb's post.

After ooh-ing and aah-ing over Amanda Jean's homemade pizza, she clued me in to the Thin-Crust Pizza Dough from Allrecipes. Oh yum. My pizza may not look too appealing, but it definitely was; and I really liked making pizza in a cast-iron skillet.

Finely, one of my very favorite new-to-me recipes is Half-Baked Harvest's One Pot Spicy Alla Vodka Pizza Pasta. SUCH good flavors! 'Pizza Pasta' describes it perfectly. It IS pasta, but it tastes like pizza. I don't know, but the combo is a winner.

So that's it for now. Feel free to check the Tuesday at the Table tab if you want to see what else I've been cooking. And leave any suggestions in the comments as always!

At the Table

It's been about a month since I shared some of the new recipes I've been trying during isolation. I had a bit of a lull but am back at it, and have plenty more to share including some new favorites.

But first, one of my recent discoveries has been Colu Henry, who is a NYT Cooking contributor. I saw a photo of her creamy white beans with herb oil on Instagram, made it almost immediately, and soon after ordered her Back Pocket Pasta: Inspired Dinners to Cook on the Fly. The two recipes I've tried so far are sausage risotto with balsamic-roasted shallots and Sicilian escarole & sausage (with orecchiette pasta and pine nuts!). Both were delish, and I've got about a dozen pages marked of other recipes I want to try - always a good sign. And seriously, anyone who includes a recipe for aperol spritz on her website and in her pasta book is my kind of cook.

So here's what else is worth sharing:

Smitten Kitchen

• cinnamon sugar scones - quick and easy (and fun) to make and so tasty! Will definitely make again.

• quick pasta and chickpeas - seriously, one of my favorite new recipes. I've made it twice, after ordering the circle pasta, anellini, which makes it look kind of like spaghettios, but it tastes much more sophisticated, especially since it is also finished off with herb oil. mmm mmm good.

• quick zucchini saute - so simple, but with the addition of toasted almonds, is a unique change of pace. This, too, will stay on the regular rotation.

• my favorite brownies - these were very much to my liking, considering they contained my favorite Maldon flaked salt. If fact, similar but just a tad different than my stand-by brownie recipe, which also has flaked salt as a key ingredient.

Smitten Kitchen Every Day

• polenta-baked eggs with corn, tomato, and fontina - a perfect Sunday brunch recipe. Polenta-lovers that we are, I'll definitely make this one again.

• grilled yogurt flatbread - Unlike the flatbread I tried a few weeks ago, this recipe contains yeast. Though I liked the first recipe, this one was even better, and honestly, hubby gets all the credit, as he actually made these.

Half Baked Harvest

• Crispy Sage Lemon Butter Chicken Piccata with Mashed Cauliflower - oh goodness, this was delicious. I've had cauliflower disguised as mashed potatoes before and this isn't that. This is wonderfully tasty mashed cauliflower, and it goes perfect with that chicken.

Lastly I finally got around to trying the recipe that was all the rage at the beginning of the pandemic - dalgona coffee. I used the recipe from delish, and cheated by putting just a little vanilla coffee flavoring in my milk, but it was worth trying, for sure.

So thanks for bearing with me as I post these both to share and to remember. It's been good to add this kind of 'creativity' into our stay-home routine.

Tuesday at the Table

The youth group at our church has a biennial dinner theater event, and I've been cooking for it for a dozen years now. The blog's been around long enough that I've already shared two events' worth of recipes (2013 & 2015), so I figured I might as well share from the most recent event last Friday night. Planning and cooking for over 100 was exhausting but very fun thanks to my terrific team of shoppers and sous-chefs. Here was our menu:

artwork by Josiah Greenlee

In the hubbub of it all, I didn't get photos of every course, but at least I have links for the recipes!

"Better Than Tang" Orange Punch

Great Wedge Salad

Cheesy Garlic Bread

Meatloaf Cupcakes with Mashed Potato

Ranch Bacon Mac and Cheese Cups

Gruyere, Mushroom, & Caramelized Onion Bites

Zucchini Dip Cups

Caprese Skewers with Balsamic Drizzle

Marinated Olives & Feta

Mini Pineapple Upside-Down Cake

Nellie & Joe's Key Lime Pie

Red Velvet Cake Balls

Yum, right?

Tuesday at the Table

I love that I routinely get phone calls that start, "Hello. I want to make a pie." Or even more common, "It's me. I have a cooking question." Of course it's not surprising in these days of texting, that just this week I got separate texts asking about the ingredient list for Nanaimo Bars, and how to make vinaigrette. Which is all quite amusing to me, considering I spend way more time sewing and blogging than I do cooking these days. But that hasn't always been the case, and my roots in food-love and the table are deep. So these calls and texts are a good and welcome reminder of what truly feeds me and my family and friends. And I am glad for them all.

Tuesday at the Table

After posting such a full table post last week, I almost hesitate to do it again today, but last weekend held an event you foodies might like to hear about, so here goes!

Every other year, the youth group at our church puts on a dinner theater, and this year marked the 5th year I served as head cook for the Friday night meal. Planning and cooking for 120 was exhausting but very fun thanks to my terrific team of shoppers and sous-chefs. Below is our menu, with links to recipes as available.

First course - Salad & Bread 

Mixed Green Salad w/Balsamic Dressing

 Cheesy Garlic Pull-Apart Bread

 Gold Rush Punch

 Second course - Heavy Appetizers 

Pulled Pork Sliders

 Cowboy Beans

Sausage Bites

Tortellini Skewers

 Veggie Bars

 Cucumber Bites

Third Course - Desserts

Mini Cherry Cheesecakes

Caramel Apple Handpies

Goldrush (Red Velvet) Cupcakes

That cheesy garlic bread was a real hit, and for the record, the hand pies were simplified with canned apple pie filling and the tortellini skewers were adapted from a salad recipe. A tip one of my crew gave me was to freeze slices of lemon and lime and add to each cup when serving punch - keeps things cold while not diluting the punch. Worked like a charm and looked nice too!

Can't say I felt like being in the kitchen the following day, but it was definitely a pleasure to cook with friends while supporting the kids.

Tuesday at the Table

Brace yourself for a few days of project reveals once Christmas is over, but for now, it's all about the food. Finally the menu is set, and prep-work has begun. It'll be a full day tomorrow in more ways than one, and per usual, a mix of family favorite recipes plus plenty of new ones just for fun. I've linked every recipe I could find online - for you and me both! Enjoy!

Christmas Brunch

Cinnamon French Toast w/Ricotta Filling

Macrina Bakery, p. 186

 Coffee & Brown Sugar Bacon

Colleen

Orange Juice/Mimosas

Snowstorm Café

Food & Wine from David & Christena

–—

Stocking Snack Time

Caramelized Onion & Apple Tarts with Gruyere & Thyme

Williams-Sonoma

Finocchiona

Chocolate-Dipped Clementines with Sea Salt

The Comfort of Cooking

Reindeer Crunch

Framed Cooks from Christmas with Southern Living

Ginger Snaps OR Angel’s Delight

John Cusimano/Mix That Drink from David & Christena

–—

Dinner

Herb Dijon Crusted Pork Tenderloin

I thee cook

Baked Polenta with Fontina Cheese

Bon Appétit

Holiday Salad

Rolls

Chocolate Cupcakes with Peppermint Frosting

The Pioneer Woman

Tuesday at the Table

Our garden consists mainly of herbs, which are especially bountiful in the summer. So when impromptu plans last weekend called for the family coming for dinner in just a few hours, I got my clippers and went snipping.

First I wanted to get some chicken marinating. I grabbed one of my herb cookbooks, Fresh Herb Cooking, and luckily found the inspiration I needed.

Adapted from Rosemary-Thyme Grilled Chicken Breasts with Herb Butter
For the Herb Butter:
1 shallot, minced
1/2 cup unsalted butter, softened
4 Tb. minced herbs - I used thyme, chives, oregano, and basil
2 Tb. freshly squeezed lemon juice
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

For the Chicken:
2 Tb. minced rosemary
2 Tb. minced thyme
1 tsp coarse sea salt
1/2 tsp. freshly ground black pepper
4 Tb. olive oil
2 1/2 - 3# boneless chicken breasts

Make the herb butter by creaming all ingredients together. Cover and refrigerate at least half an hour to firm up and to let the herbs flavor the butter. Remove from the refrigerator a few minutes before serving.

Make the chicken: Place chicken breasts in a large ziploc bag. In a small bowl, combine the herbs, salt and pepper, and olive oil. then pour into the bag with the chicken, massaging it all a bit, making sure herb mixture is fairly evenly dispersed. Leave to marinate for at least an hour, longer if you have the time. Grill chicken, turning once, until cooked through. Remove to serving platter and place about 1 Tb. herb butter on top of each chicken piece, and serve immediately. (If you'd like more photos, I also shared about herb butter here.)

A caprese salad was next, one of my go-to salads when I have fresh basil. I never tire of this fresh combo.

And that herb butter brightened up some steamed haricot vert, as well as being a welcome addition to the bread basket. So in no time at all, we had an easy summer meal, and could just enjoy being together. Yes.

Tuesday at the Table

A couple of weeks ago, hubby and I hosted a farewell party for one of my coworkers. Not dinner per se, but more like a happy hour or two. There's nothing really profound to say about the event, other than how nice it is to gather friends around some entertaining beverages and simple, tasty food. 

So I figured I might as well share the recipes - all perfectly suitable for your own get-together. 
                     
Maple-Glazed Apple-Chicken Sausage Bites
1 package cooked apple-flavor chicken sausage links, 12-16 ounces
1/3 cup pure maple syrup
1 Tb. stone ground mustard
1/2 tsp. dried crushed sage leaves (or 2 tsp. fresh minced sage)
20 pretzel sticks, 20 to 24

Preheat oven to 375-degrees F.  Cut sausage into 1" slices.  Place on a rimmed baking tray.  In a small bowl, combine maple syrup, mustard and sage.

Bake sausage for 8 minutes.  Brush generously with maple glaze.  Bake for another 8 minutes more or until sausage is heated through.  Use pretzel sticks as edible toothpicks to serve sausage slices.

Roasted Asparagus Wrapped in Prosciutto
1 1/2# pounds asparagus
1 Tb. olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
10 paper-thin slices prosciutto

Preheat oven to 450 degrees. Break off and discard tough ends of asparagus. Peel the bottom half of each spear with a vegetable peeler or paring knife. Rinse very well and pat with paper towels.

Arrange asparagus on a baking sheet and drizzle with olive oil; sprinkle with salt and pepper. Shake pan to coat spears. Roast on center rack 12 to 15 minutes, depending on width and freshness of asparagus, or until just tender. Remove from oven and cool completely. If making several hours in advance, transfer to a platter, cover with plastic wrap and refrigerate.


Cut each slice of prosciutto lengthwise into thirds, then wrap each around an asparagus spear, leaving the tips and ends exposed. Arrange on a platter and serve at room temperature.

Olive-Oil-Fried-Almonds from Fine Cooking
2 cups blanched almonds
1 cup extra-virgin olive oil
8 large fresh sage leaves
2 Tbs. fresh rosemary leaves
1 Tbs. fresh thyme leaves
1 tsp. sea salt

Set a metal strainer over a large heatproof bowl to quickly drain the almonds at the end of cooking. Put the almonds and olive oil in a 3- or 4-quart saucepan with a lid (the nuts and oil should fill no more than one-third of the pot). Set the pot over medium heat, stirring almost constantly until the almonds are lightly golden, 3 to 10 min., depending on your stove and pot. Toss in the sage, rosemary, and thyme simultaneously and cover the pot immediately with the lid to prevent the oil from spattering. Remove the pot from the heat. The herbs will make a popping sound as they cook.

After the popping dies down, remove the lid and immediately pour the almonds into the strainer. Spread the drained almonds on a rimmed baking sheet and toss with the salt. When they’re thoroughly cooled, store them in an airtight plastic container at room temperature.   

Lemon-Rosemary Chicken Skewers
8 skinless boneless chicken breast halves (each about 7 ounces)
48 - 8" bamboo skewers, soaked in water 30 minutes, drained
1 - 1 pint basket grape tomatoes or small cherry tomatoes
1 cup olive oil
1 cup fresh lemon juice
6  bay leaves, broken into small pieces
3 Tb. chopped fresh rosemary
4 large garlic cloves, pressed
2 tsp. salt
2 tsp. hot pepper sauce

Cut each chicken breast half lengthwise into 6 thin strips. Thread each strip completely onto 1 skewer, leaving 1/2 inch of skewer exposed at 1 end. Press 1 grape tomato onto end of skewer. Divide skewers between two 15x10x2" glass baking dishes, stacking skewers if necessary.

Pour oil into bowl. Whisk in next 6 ingredients. Pour marinade over chicken. Marinate 1 hour at room temperature, turning often, or cover and chill overnight.

Remove skewers from marinade and grill chicken until just cooked through, about 8 minutes. Transfer to platter. 

Toasted Pecan & Gorgonzola Spread from Pestos, Tapenades, & Spreads by Stacey Printz
8 oz. whipped cream cheese
1/2 cup Gorgonzola cheese
1/4 cup toasted pecans
2 Tb. fresh lemon juice
1/4 cup chopped fresh chives
1/4 tsp. freshly ground pepper
1/4 tsp. powdered mustard
1 baguette
2 ripe pears

Place all the ingredients in the bowl of a food processor and pulse to combine. Be careful not to overblend as you still want small pieces of pecan to stud this spread. Serve on crusty baguette slices and top with thin slices of pear.

Nancy Olin's Black Bean and Corn Salsa from Party Dips! by Sally Sampson
5 Tb. olive oil
1 garlic clove, minced
2 tsp. cumin
1 Tb. chili powder
pinch cayenne pepper
4 ears of fresh corn, kernels cut off the cob
3 Tb. water
1 can (15.5-ounces) black beans, drained and rinsed
1/2 cup scallions, minced
1 juice of lime
salt, to taste
black pepper, to taste

Place a medium-size skillet over medium heat and, when it is hot, add 2 tablespoons of the olive oil, the garlic, cumin, chili powder, and cayenne and cook for 1 minute. Add the corn and water, cover, and
cook until the corn is tender, about 3 minutes. 

Off the heat, add the beans, scallions, lime juice, and remaining 3 tablespoons oil, season with salt and black pepper, and stir well to combine. Cover and refrigerate for at least 2 hours and up to overnight to let the flavors develop.

Platter of Assorted Cheeses
We like to serve with crackers and marmalade, in this case blood orange.

And if you're interested in those happy beverages, besides the typical beer and wine, hubby and friend Greg manned a very mini bar, offering either the house Mojito or hubby's favorite Ginger Snaps.

Ginger Snap from Rachael Ray
1 1/2 oz. vodka
1 oz. ginger liqueur, such as Domaine de Canton
1 oz. fresh lemon juice
1/4 tsp. agave syrup
1/4 tsp. peeled and grated fresh ginger
pinch each ground cinnamon, cloves, and nutmeg
ice
cinnamon stick, for garnish
Sprite (diet ok) to top off (our addition)

Shake all ingredients except Sprite in an ice-filled cocktail shaker. Strain into a chilled cocktail glass. Top off with a couple ounces of Sprite, and garnish with a cinnamon stick. Serves one.

So there you go! A party in a post.

Tuesday at the Table

I'm preempting the planned Table post for today after an impromptu discussion about last week's post. Apparently, son isn't the only one with very fond memories of my time at the bakery. Standing around after church Sunday, my post came up in conversation, and I heard from . . .

a godchild who also remembered standing at that bakery window as a little girl, hoping for a fresh-baked cookie . . .

a friend who back in the day asked so many questions about how my days went in a commercial bakery that I got permission for her to join me and we baked one whole day together . . .

and daughter dear, who couldn't understand why I hadn't shared about my interview for the bakery job. So as the story goes . . .

There came a time years ago where hubby and I were struggling financially, and we decided I really needed to find a part-time job. I remember my friend Pam was over one day, and tears rolling down my cheeks, I was looking through the job ads, reading them outloud to her. I came across one that advertised for a part-time baker in a trendy little bakery near our home. Pam said, "You could do that." So with her encouragement, I called, and the owner answered and told me more about the open position. I said I was interested in applying, to which she shockingly replied, "Bring me a pie. A berry pie." Now truth be told, I had never made a berry pie, and surprisingly, I was bold enough to ask her, "how about a cheesecake or a layer cake?" (Things I was much more comfortable baking!) "No," she insisted. "A berry pie."

Talk about stressful! But I gave it a shot. That next morning, I pulled my orange Betty Crocker cookbook off the shelf, settled on page 323, and baked my first lattice-crust blueberry pie, which I hand-carried to Jerilyn Brusseau later that afternoon. And believe it or not, we stood at the bakery bench, she sliced a piece and took a taste or two, then quizzed me on the ingredients and my experience as a home baker. Not long after, I walked away with a start date and a smile.

Thus began my 8-year professional baking career, which at the time was a blessing in more ways than one. And through those years, Jerilyn mentored me to 'bake with love', an adage my family and friends have heard me repeat time and again, and an emotion that just doesn't go away.

Besides that Marionberry Pie I mentioned last week, there were many more baked goodies that our customers came clamoring for, and luckily, I was able to find recipes for a couple online to share with you today: Cinnamon Rolls and Marionberry Cobbler, both Brusseau's classics.

This is random, but you might be interested to know that Jerilyn was the recipe developer behind Cinnabon. So it's a bit ironic that the giveaway winner of this last week's link-up is Julianne of Quilting with Calicos, who is a cinnamon roll baker herself! Congrats, Julianne - I'll be emailing you! And thanks to all of you for sharing from your table!