Pumpkin-Pistachio Cannoli

Oct. 4, 2022, noon

A freshly-filled cannolo is one of the best desserts ever! However, they must be freshly-filled! When they sit around with the filling they get soggy. My husband and I went to Sicily in 2015 and I typed into my translating app, “Do you fill your cannoli as you sell them?” and went from place to place asking this question in Italian until I found a shop that said yes. Well, actually they said, “Si.” They were fabulous!

Here is a recipe which includes pumpkin which is perfect for fall. You can make the filling and buy the cannoli shells so it is an easy dessert.

From Better Homes and Gardens Best Pumpkin Recipes
Serves 12

1/2 of an 8-oz. container mascarpone cheese

3/4 cup powdered sugar

3/4 cup canned pumpkin
1/2 cup ricotta cheese
1 teaspoon pumpkin pie spice
1/2 cup chopped roasted pistachio nuts
1/2 cup heavy cream
12 cannoli shells


Sept. 27, 2022, noon

Despite the convenience of frozen and refrigerated biscuits, there is nothing quite like a homemade one. Einkorn flour makes a wonderful, buttery biscuit. Here are two of my favorites....


Jovial Foods

Makes 12

3 cups (360g) All-Purpose Einkorn flour or 3½ cups (336 g) Whole Grain Einkorn Flour or 1¾ cups (350g) Einkorn Wheat Berries ground to flour
2 tablespoons sugar
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
8 tablespoons (113g) cold unsalted butter, cut into ¼-inch cubes
¾ cup (185g) cold buttermilk

In a large bowl, mix together the all-purpose or whole grain flour, sugar, baking powder, baking soda, and salt.
Work in the butter with a pastry blender until the mixture resembles coarse meal.
Pour in the buttermilk and squeeze the dough through your hands until the dough just holds together. Kn...



Sept. 20, 2022, noon

I love pots and pans! I love to cook, so it makes sense that I have my favorite pots and pans. Here are some of my favorites with the good and bad things about them. I have also included some that I would caution you against using.


If I could only have one pot/skillet, it would be my cast iron skillet. People have been cooking in cast iron for millennia. Whether you are cooking on an induction stove top or over a wood fire, cast iron is fabulous. There are some things that I would never cook in anything but cast iron – cobbler, cornbread, frittata, to name a few. Cast iron just makes the crispiest, most delicious crusts on these things.



They're affordable. You most likely can find them in your grandmother's kitchen cabinet. Antique stores and garage sales are great places to buy them.
They come in a great variety of sizes, shapes and uses – from Dutch oven...


Spring Favorites

April 19, 2022, noon

Artichokes and asparagus are in season in the spring and I love to serve them as often as I can during this time. Here is how I like to serve them.

4 artichokes (or as many as you need to make)
extra virgin olive oil
Trim artichokes by cutting off about 1/3 of the artichoke. Trim off the stem. Pull of the small outer leaves.
Rub the artichokes with lemon. The artichokes cannot be done ahead of time unless you do this. They brown like apples.
In a heavy pot big enough to fit all the artichokes, put about 2 inches of water. Add the artichokes with the stems down. Drizzle with olive oil, lemon juice, salt and pepper. Put the cut lemons in the water under the artichokes.
Bring to a boil and then lower heat to a high simmer. Cook for about an hour refilling water when necessary.
They are done when you can pull a leaf off easily.
Serve hot with Garlic Mayonnaise.