From Syracuse, Nebraska, Betty Ruenholl writes, 'I make several batches of this simple and delicious apple butter to freeze in jars. Depending on the sweetness of the apples used, you can adjust the sugar to taste.'
Sometimes the basics are the best! I've used this simple recipe for years to make garlic bread, and any leftovers go great on barbequed steaks, pasta, rice or potatoes. You can use any butter or margarine you like. Also, fresh or minced garlic in a jar works well. Adjust the amount of garlic to your taste.
Made with pumpkin puree, warm spices, and a handful of other ingredients, this creamy all-purpose spread is delicious on pancakes, muffins, and toasted bread.
This breakfast bake topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, "I worship the crisp bottom and the chewy, moist bread."
It's so hard for this die-hard squash lover to resist buying up all the squash in sight with rock-bottom prices like .59, .69, and .79 cents a pound! I came
Let me tell you from bottom layer to top layer pie crust, chocolate chip cookie dough, cake icing, vanilla ice cream, rainbow chip cake, more cake icing and sprinkles. Big, fat, rainbow sprinkles!
