Alice’s Cornbread

Growing up in Arkansas during the Depression, my mother-in-law Alice is a master of homestyle country cooking, especially cornbread. Hers is a simple recipe (no harder to make than using a mix), but it’s fresh and flavorful and quick to get on the table. Serve it with real butter or alongside a bowl of chili…

Lemon-Blueberry Bread

Still trying to use up a crate of fresh ripe blueberries, I created this treat using blueberries, lemon juice, and cream. It will make for a light summer dessert tonight and a delectable breakfast tomorrow morning. Lemon-Blueberry Bread 1-½ cups flour 1 tsp baking powder 1 tsp sea salt ⅓ cup butter, melted and cooled…

Blood Orange Scones with Blood Orange Glaze

I didn’t know anything about scones until I was an adult and started cooking regularly. For those of you who don’t know, scones are a British version of American biscuits. They’re just as easy to make, but they’re generally not cut with a biscuit cutter. In this version, the dough is formed into a wheel…

Blood Orange Banana Bread with Blood Orange Glaze

This might be the best banana bread I’ve ever made. I had both super-ripe bananas and a plethora of blood oranges to use up, so I concocted this little gem. Quick, easy, and ridiculously full of bright fresh flavor. Blood Orange Banana Bread with Blood Orange Glaze For the banana bread: ½ c. butter, softened…