Our savory Cocktail Sauce has a bit of zing! Cocktail Sauce I use cocktail sauce for a lot of things other than a companion for shrimp. It m akes a great accompaniment for so many kinds of seafood. And since it contains horseradish, it can brighten up a steak or even a roast! There is only four ingredients so it can't get much simpler to make. Ingredients • ¾ cup chili sauce • 3 Tbsp lemon juice • 1 tsp. prepared horseradish • ¾ tsp Worcestershire sauce Instructions Combine all ingredients in a small bowl; cover tightly and chill. Makes about 1 cup. Options • Add a ½ teaspoon hot sauce for more zip! • If you like horseradish, add more! Keywords easy cocktail sauce recipe, simple cocktail sauce recipe, best cocktail sauce recipe

Rustic Apple Pie PRINTABLE RECIPE ▼ 6 to 8 SERVINGS no I love easy recipes, especially pies, and this is one of our favorites. This is a great recipe when you don't want to go through the hassle of making a fluted pie crust. And I've found that more people tend to eat this crust, so it's a win for me. At a large gathering, having two or three flavors of rustic pies will certainly be a hit. Ingredients Crust: • 1¼ cups plain flour (chilled if possible) • 1 tablespoon sugar • 1 teaspoon sea salt • 8 tablespoons (1 stick) cold, unsalted butter, cut into small cubes* • 3 tablespoons ice water (sometimes I need more, depending on the weather) Filling: • 4 to 4½ cups prepared apples, peeled, cored, and sliced into 8 to 10 wedges each • ½ cup sugar • 4 tablespoons cornstarch • ¾ teaspoon cinnamon (could also use apple pie spice) • 1 tablespoon water • 1 large egg Instructions Crust: 1. Crust: In a large bowl, mix the flour, sugar and salt. Toss the butter cubes with the flour and cut it with a pastry cutter until the butter is the size of small peas. 2, Sprinkle the ice water over the pastry and, using a spatula, keep folding the mixture (sparingly add more water if needed). Soon the mixture, when pressed together will form a rough ball. Form the dough into a 6- inch disc; wrap in plastic and chill at least 20 minutes. 3. Remove from chilling; place on parchment sheet and roll into a 13-inch circle. The edges of the crust will be uneven, not perfect. If not using right away, put back into the fridge. Preheat the oven to 425°F. Filling: 1. In a large bowl, place the sugar, cornstarch and cinnamon; mix. Add the prepared apple slices and fold to coat all the pieces. 2. Place the prepared crust, still on the parchment, onto a baking sheet. Place the apples into the middle of the crust mixture and spoon or arrange to within 3 inches of the edges. At this point you can arrange the apples into a pattern. Fold up the edges of the crust, making a pleat every 3 to 4 inches. 3. Mix the egg and water; brush oner the crust; sprinkle with sugar, optional. 4. Place the pie on a middle rack of the preheated oven. Bake for 10 minutes; l ower heat and continue to bake for 20 to 25 minutes until the filling is bubbly. If the crust starts getting too brown, place a piece of foil loosely over the top. Using the parchment, slide the pie onto a wire rack for cooling. • Tart apples, such as Granny Smith, Pink Lady or Macintosh apples work best for this recipe. • Don't substitute shortening for the butter in the crust. • If you like our Rustic Apple Pie, try our Blackberry version too. • For a savory twist, sprinkle a little cheddar cheese on the warm pie. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Rustic Apple Pie

Roasted Asparagus Roasted Asparagus Serves 4 to 6 We love asparagus at our house and I have prepared it in numerous ways but our all-time favorite is roasted. It has lots of vitamins, minerals and fiber. Plus it doesn't take long to cook and involves just a small amount of preparation. I learned a long time ago that keeping my baking pans clean and shiny was impossible so now I just wash and dry. I still use parchment because it makes cleanup easier. And I like having that barrier between the food and the pan. When choosing asparagus to cook, don't think that the smaller stalks are better. I always choose the stalks that are finger-sized. The small stalks (¼ to ½-inch) are from new plants that haven't had time to fully develop. The picture below is from one of my new plants from this year. I usually don't start to harvest until the third year and then I only cut the larger stalks. Roasted Aspar agus Ingre dients 1 pound asparagus 1 Tbsp lemon juice ¼ tsp pepper Salt Preheat oven to 350°F. Line a large baking sheet with parchment paper. Instructions 1. Rinse and trim off about 1½ inches on the tough end of the asparagus stalks. Place on the baking sheet. 2. Drizzle the lemon juice over the stalks, toss lightly, arrange on the baking sheet then season with salt and pepper. 3. Roast 8 to 10 minutes, shaking pan often until just tender. Be careful not to overcook. 4. Transfer to serving plate; garnish with small pieces of lemon zest and/or parsley. Tips • Refrigerate your asparagus as soon as you get it home. You can wrap it in damp (not wet) paper towels and store in a sealed ziptop bag OR place in a jar filled with 1-inch of water and loosely place a plastic bag over the top. Should last for 4 to 5 days. KEYWORDS roasted asparagus, best roasted asparagus

Cream Puffs (profiteroles) PRINTABLE RECIPE ▼ 6 to 8 SERVINGS Cream puffs, also known as profiteroles, were among one of the first pastries that I learned to make. I've learned that it's best to gather all of the measured ingredients together before I start, as it helps streamline the process. The ingredients for these delightful puffs are simple, and they are fairly easy to whip up. They're a delicious treat that never fails to impress! What I like about this recipe: • There are endless variations of fillings, both sweet and savory, that can be used, depending on the occasion. • I bake the puffs one day and use them the next. Even the fillings can be prepared ahead of time; stored and assembled right before serving. • They make a beautiful presentation whether you use them on a buffet or individual place settings on your table. • Depending on the filling, they are perfect for any season! Some of my favorite fillings: • One of the best is our Ultimate Chicken Salad on a split pastry. I love this for luncheons or baby showers. • Waldorf salad in a puff is also perfect for a luncheon. • A mixture of half vanilla cream frosting and half whipped cream---so good! • Lemon custard topped with sweetened whipped cream. • Sweetened whipped cream mixed with melted, cooled chocolate. This is great with drizzled caramel on top. Ingredients • 1 cup water • ½ cup butter, unsalted (one stick) • ¼ tsp sea salt • 1 cup plain flour • 4 large eggs, set out 30 minutes before using Preheat oven to 400°F. You will need a large saucepan with a sturdy spoon and 2 full baking sheets covered with parchment paper. You will also need a pastry bag with a ½-inch tip. (You could also cut ½-inch off the tip of a disposable pastry bag. Instructions 1. Add the water, butter and salt to the saucepan; bring to a boil over high heat; lower heat to medium and dump the flour all at once and stir rapidly. Keep stirring over medium heat (removing from heat from time to time if necessary to keep from burning); mixture will start to come together and form a ball when ready. Remove from heat and transfer to a bowl; let sit for about 5 minutes. 2. Start adding eggs, one at a time, stirring rapidly after each addition until the mixture is very smooth and shiny. 3. Scoop some of the dough into the bag; pipe 2-inch mounds on the prepared baking sheets about 3-inches apart. 4. Bake on a lower oven rack for 20 to 30 minutes until puffed and golden. They should feel firm to the touch. Immediately place on wire racks and stick a knife in the side of each one and twist to allow the steam to escape. Finish cooling on the wire racks. Vanilla Pastry Cream (to fill the puffs) Ingredients • ¼ cup cornstarch • ¾ cup sugar • 1 cup milk (whole milk is best) • 2 egg yolks beaten with additional ½ cup milk in a small bowl • 2-3 tsp of a good vanilla You will need a medium saucepan, a small bowl, whisk and spatula. Instructions 1. In a medium saucepan over medium heat, blend the first 3 ingredients using a whisk, stirring constantly until mixture thickens. 2. Remove from heat; while stirring, add a small amount (a tablespoon) at a time to the egg/milk mixture until you have added ¾ cup. Return mixture to pan little by little while stirring constantly. Stir in vanilla; set aside and cool to room temperature; stirring every now and then. 3. To store; cover top of vanilla cream with a layer of plastic wrap and refrigerate until ready to use. To fill the Cream Puffs: • The Cream Puffs can easily be split using a serrated knife, creating the perfect pocket for your filling like chicken salad. • For the best results when filling with a pastry creme, use a pastry bag fitted with a long ¼-inch tip. Simply pierce the cream puff and pipe in your desired filling, ensuring each puff is generously filled and deliciously satisfying. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Cream Puffs (profiteroles-the pastry) Favorite Things from the Kitchen o Parchment Papero

An unusally easy dessert with only 5 ingredients plus the crust. Southern Banana Pudding PRINTABLE RECIPE ▼ 8 to 10 SERVINGS WARNING! This pie is so rich that you may want to use half the amount of chocolate (2 oz instead of 4 oz). I LOVE chocolate! And if you love it as much as I do, then this easy recipe is definitely for you. It is truly a chocolate lover's dream! The only baking involved is the crust. And you can use a store bought crust, your own pie crust recipe, or try our simple pie crust recipe. Either way, our Easy French Silk Chocolate Pie will be the hit of the party, reunion, or wherever you decide to serve it. I am a whipped cream addict, but this would be so good with a scoop of vanilla ice cream! I like to add chocolate curls to each serving (easily made with a vegetable peeler) or grated chocolate. You could even dust with cocoa or confectioner's sugar! Why I like this recipe: ♥ Easy to make, especially with a bought crust. ♥ 5 simple ingredients, plus the crust. ♥ Makes a beautiful presentation; looks like you spent hours making it! About the Ingredients: • You will need a baked crust for an unfilled pie. • Unsweetened Chocolate Squares -Easy to find in the grocery store. (This pie is worth splurging for the better quality of chocolate.) • Unsalted Butter -No margarine for this recipe. Let it soften at room temperature for an hour before using. • Sugar -White granulated sugar (cane sugar). • Vanilla -Goes so well with chocolate. Our recipe here. • Eggs -Large or extra-large. Raw eggs are used in this recipe. If you are uncomfortable doing that, there are instructions on the web on how to pasteurize eggs at home or you can buy pasteurized eggs in a carton, of which I measure out what I need and add to the recipe per instructions. For the best results, it's important that this recipe be chilled for several hours after completing. That makes it much easier to slice and serve. Instead of a crust, I have also served this recipe in decorative bowls or glasses as a mousse and placed baked piecrust cutouts on top, which have been sprinkled with sugar before baking. Ingredients • 1 prebaked, cooled pie crust* • 4 oz (4 squares) unsweetened chocolate** • 1 cup unsalted butter, softened • 1¼ cups sugar • 2 tsp of a good vanilla • 4 whole eggs Instructions (for pie filling) 1. In a small glass bowl, melt chocolate using 15 second increments in the microwave set on 50% power, stirring often; cool completely. 2. In a large bowl, cream the butter while gradually adding the sugar. You must beat this mixture until it is pale colored, light, and fluffy. This is necessary for the success of this recipe. 3. Slowly blend in the chocolate and vanilla. 4. Add the eggs, one at a time. beating for 5 minutes at medium speed after each addition (20 minutes total). 5. Immediately spoon into the baked crust; cool for several hours. Garnish as desired. * A chocolate crust works great for this recipe as it adds another layer of flavor. **This pie is very rich. You may want to reduce the amount of chocolate from 4 oz to 3 oz. The butter should be light and fluffy! LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it French Silk Chocolate Pie Favorite Things from the Kitchen

Share Pin Share Jump to Printable Recipe▼ Classic Old-Fashioned Gingerbread Recipe Nothing brings out the essence of the holidays quite like gingerbread, especially when it just out of the oven. I like it eat it when it's still warm and topped with freshly whipped cream. Normally we think of making gingerbread cookies or houses during the holiday season, but to me, there is nothing like a piece of homemade gingerbread with a cup of coffee or tea during the drab winter months. I like it with a dollop of sweetened whipped cream on top, but it works equally well with our recipe for Lemon Sauce (below) or a good caramel sauce. FYI • Baked gingerbread freezes very well. • It can be baked in a variety of containers, even cans. • It was considered a "comfort food" by early Americans. • This recipe is the perfect amount to be used in all kinds of "bundt style" pans too. See our suggestions for the holidays. ► About the Ingredients . . . • Butter -Use a good quality. • Sugar -White cane sugar. • Molasses -You will find this near the pancake syrups in the store. Sometimes I use half honey and half molasses for a mellow flavor. • Eggs -Large or extra large • Flour -All purpose, scoop and level off. • Baking Soda • Spices -As fresh as possible. • Sea Salt • Buttermilk -If you don't have fresh, use 2 teaspoons of lemon juice OR 2 teaspoons of vinegar plus enough milk to make ¾ cups. Classic Old-Fashioned Gingerbread Recipe Makes 12+ servings Ingredients • ½ cup butter, softened • ½ cup sugar • 1 cup molasses • 3 eggs • 3 cups all-purpose flour, scooped in and leveled off • 1½ tsp baking soda • 1½ tsp cinnamon • 1½ tsp ground ginger • ¾ tsp allspice • ¾ tsp nutmeg • ½ tsp cloves • ½ tsp sea salt • ¾ cup buttermilk Heat oven to 350°F. Grease and flour the bottoms of 2 loaf pans*, or 1 bundt pan. Instructions 1. In a large mixing bowl, beat the butter and sugar until light and fluffy. With the mixer running, add the molasses, beating well. Add the eggs, one at a time, beating until each egg is incorporated. 2. In a medium bowl, whisk all the dry ingredients together. Add to the the molasses mixture in thirds, alternating with the buttermilk while beating after each addition. 3. Pour into the prepared pans, dividing evenly, smoothing the top. Bake in preheated oven on middle rack for 50 to 55 minutes. Toothpick inserted in center should come out clean. Cool in pans on rack for 10 minutes; remove from pans to finishing cooling on the racks. *8x4-inch or 9x5-inch Lemon Sauce Ingredients • ½ cup sugar • 1 Tbsp cornstarch • ¼ tsp sea salt • 1 cup boiling water • 2 Tbsp unsalted butter • 1½ tsp grated lemon rind (the colored part) • 3 Tbsp lemon juice Instructions 1. In a medium saucepan, mix the sugar, cornstarch and salt. Gradually whisk in the boiling water; bring to boil; lower heat to medium and cook, while constantly stirring, until thickened, about 5 minutes. Remove from heat. 2. Add the butter, lemon rind and lemon juice; mix. Pour into serving container if using immediately. Otherwise, pour into a jar that seals and refrigerate. Warm before using. RATE Don’t love it Not great Good Great Love it PRINT Nordic Ornaments

A mix for Chocolate Chip Cookies with simple ingredients that is easy to put together. Chocolate Chip Cookie Mix Makes about 18 cookies This mix makes a great gift, especially for a bride, new mom or neighbor! It's so simple to put together since the main ingredients are already measured out. Print the recipe and enclose it with the mix as a gift. • These are so easy to make, even for a novice baker. • A box of these would make a great gift or an addition to a gift basket. • For gift-giving, layer the ingredients in a jar. Chocolate Chip Cookie Mix Makes 18 cookies Ingredients • 1 cup all-purpose flour • ¾ cup sugar (I use ¼ cup + 2 Tbsp of white sugar and the same amount of brown sugar, but you can use all brown sugar) • ¾ tsp baking soda • ¾ tsp salt • ¾ cup chocolate chips To complete the recipe you will need ½ cup softened butter (1 stick), 1 large beaten egg, and ¾ teaspoon of vanilla or almond flavoring. You will also need a baking sheet covered with parchment paper. Preheat oven to 350°F. Instructions 1. Mix the ingredients with the butter, egg and flavoring. Using a spoon or scoop, drop by tablespoons onto onto the prepared baking sheet. 2. Bake at 350°F for 9 to 11 minutes. You want them golden brown. Options Instead of the chocolate chips add: • ½ cup of chopped dates and ½ cup of chopped nuts or • ¾ cup butterscotch chips or • ½ cup chopped candied orange peel and ¼ cup almond slivers • ½ cup shredded coconut and ¼ cup sliced blanched almonds Jump to Printable Recipe▼ Share Pin Share PRINT RATE Don’t love it Not great Good Great Love it Printable recipe for Gift-Giving ►

Fresh Apple Cake PRINTABLE RECIPE ▼ 10 to 12 SERVINGS This is the perfect cake recipe for the fall and winter months. It makes such a great presentation when baked in a bundt cake pan. It is so good that it doesn't need a glaze or frosting, but feel free to use our recipe (included) for a simple glaze. I like to use a dusting of powdered sugar sometimes too. Why I like this recipe: • It is so moist due to the butter, shortening (I use coconut oil), and eggs, plus a cup of water.► • I like to use this bundt pan because it makes a great presentation and makes it so easy to get nice slices. • I use whatever apples I have, usually a mixture of granny smith, gala, fuji or honey crisp. • When I have guests, I will drizzle a small amount of glaze over each individual piece after plating instead of pouring over the whole cake. If you do this, double the recipe of the glaze. Ingredients • ½ cup shortening (I like coconut oil, not the liquid)) • 2 cups granulated sugar (can do half brown sugar) • 4 eggs • 3½ cups all purpose flour • 1 tsp baking powder • 1 tsp allspice • 1 tsp nutmeg • 1¼ tsp cinnamon • 1 tsp baking soda • ¼ tsp sea salt • 1 cup cold water (preferably not from the tap) • 2½ cups chopped apples • 1½ cups chopped walnuts • 1 pkg chopped dates (about 1¼ cups)* Preheat oven to 350°F. You will need a bundt or tube pan, greased and dusted with flour. Instructions 1. In a large bowl, cream the butter, shortening and sugar until it's light and light and fluffy. One at a time, add the eggs, beating well after each addition. 2. In a medium bowl, sift the dry ingredients together; add to the creamed mixture a little at a time, alternating with the water. 3. On low speed or by hand, mix in the apples, walnuts and dates and mix until just combined. 4. Pour into a well-prepared pan; smooth top and make about 2 circles in the batter with a table knife. 5. Bake at 350°F for 1¼ hours. (One hour and 15 minutes) Let cool in pan for 10 minutes; turn out on rack and let cool for 20 minutes; wrap in plastic wrap to preserve moisture. *You can substitute ¾ cup of raisins or 1 cup of chopped prunes for the dates. Caramel glaze Combine 2 Tbsp butter, ½ cup brown sugar and 2 Tbsp milk in a small saucepan. Bring to boil on medium high heat and boil for 1 minute. Let cool slightly; pour onto warm cake: cover to maintain moisture. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Fresh Apple Cake Tips & Options • Combine the chopped apples, dates, and walnuts in a medium bowl and mix with a quarter cup of your favorite liqueur. Let it sit for 15 minutes before using. I like an apple liqueur or a good bourbon. • This cake has a prominent apple flavor, which, along with the spices, make it a delicious and comforting treat. • This cake needs to be wrapped securely and refrigerated or put in a cool place, to maintain freshness and prevent it from drying out. Favorite Things from the Kitchen

Gingerbread House If this is something that you have been wanting to try, now is the time. I used to be so intimidated by the beautiful creations that were "built" by creative pastry artists. Then I dove in and have never looked back. Mine are not fancy and are most always eaten. I have made some of the characters that I use but usually I find them in packs or attached to candy canes of gel figures. The trees and bushes I do make by using simple squiggles in different shapes out of royal icing. I also collect sprinkles and other decorations throughout the year. Things I always do with my gingerbread houses . . . • Have a gingerbread base. Even though I always have a cardboard base, I still like to have my house sit on gingerbread. • I make as much as I can ahead of time with royal icing such as flat backed and full trees, bushes, multiple colors dots for decoration, holly leaves and garlands with berries. • My royal icing is always made with meringue powder, this is my preferred source . I pipe my bushes and trees on parchment paper and set aside to dry before using. • I use ice cream cones for the tree bases. I trim the bottoms for shorter trees. • I use a #10 piping tube when piping most of the "snow". • I did invest (not much) in covers for my piping tubes to keep the icing from drying out. ► • I love to cut skylights in the roofs, they can be round or square. Just be careful not to make them too big. • I prefer gel colors; more intense and takes less. With a basic set you can produce many colors and shades. ► • I like to use disposable bags and always use couplers so I can change the tips easily. Click on the picture for edible gingerbread house decorations. ► I love these mini gingerbread houses that fit over the edge of a cup. ► Gingerbread Recipe for House and Cookies Ingredients • 1 cup Crisco • 1 cup sugar • 1 cup molasses (or use half honey for a lighter and tastier dough) • 5 cups plain flour (not self-rising) • 1 tsp baking soda • 2 tsp ginger • 1 tsp cinnamon • 1 tsp salt • ½ tsp nutmeg • ¼ tsp cloves You will need a large saucepan, a large bowl, baking sheets, parchment paper, rolling pin and cutters or patterns. Preheat the oven to 375°f if using dough right away. Instructions 1. In the sauce pan on medium-low heat, melt the Crisco; add the sugar and molasses; mix THOROUGHLY. 2. In the large bowl, place all the dry ingredients and whisk together. This step is important to make sure all the spices are incorporated. 3. Add the melted shortening mixture to the dry ingredients and blend together. I like to use a dough hook for this step but you can use your hands. Mix dough until it's easy to work 4. If not using immediately, form into 3 discs, wrap in plastic wrap and refrigerate. It should keep up to week. Remove about 2-3 hours before using or until it's workable. 5. Roll out a disc of dough on a piece of parchment LIGHTLY dusted with flour to about ¼-inch thickness. I use large clean paint stirrers on either side of the dough to get the right thickness. Use cutters or trace around patterns to get your shapes. Remove scraps to use again. Place parchment sheet on a baking sheet, then in the middle of a preheated 375°F oven. Bake for 8 to 15 minutes, depending on the size of pieces. I check to see if the edges are starting to turn brown; if so, I remove immediately. See tips below. Royal Icing (meringue powder) Makes 3 cups Ingredients • 3 slightly rounded Tbsp meringue powder • 1 lb box confectioners' sugar, sifted • 5-6 Tbsp water Instructions 1. Place all ingredients in a large mixing bowl; mix on low speed until blended, then beat on high (portable mixer), low-medium on a large mixer (KitchenAid), until peaks form. 2. This icing can be kept by storing in an air-tight container. Beat again before using. Makes about 3 cups. Tips • It's so much easier to roll out the dough on parchment paper, remove the scraps, then place all on the baking pan. The dough doesn't get distorted this way. • Keep a damp cloth over the icing when using it or it will dry out. • I use icing to attach the house to the base and the base to the cardboard underneath. • Always make sure the oven is preheated. • When rolling out dough, check for thin spots. • I use large clean paint stirring sticks placed on the sides when rolling out the dough to get the right depth. Roofs▼ Ends▲ Sides▼ Base▲ Share Pin Share PRINT RATE Don’t love it Not great Good Great Love it Jump to Printable Recipe▼

A tangy, versatile Remoulade Sauce from Laura Lee Alice Cooks Simple Remoulade Sauce This versatile sauce is equally at home with chicken and beef, although it's usually associated with seafood. And that, of course, is crab cakes. This sauce tends to keep well when stored in a container with a tight-fitting lid. Try it with our Crab Cake Recipe . Like tartar sauce, remoulade sauce starts with mayonnaise. But unlike tartar sauce, it has a lot more ingredients. And those usually depend on the area of the country in which it's made. My remoulade sauce always has horseradish in it because I like the zing. We also grow and freeze-dry it, so it's always handy. R emoulade sauce can also be used on: • Fried green tomatoes • Roast beef • Fried fish • Hot dogs and hamburgers • French fries • Fried pickles • Shrimp • Lobster • Great on a po' boy sandwich About the Ingredients: • Mayonnaise -Use your favorite brand • Vinegar -Apple cider is best for this recipe. • Worcestershire sauce • Mustard -Plain prepared mustard is best. • Parsley -Fresh • Onion -Spring onions • Celery -Fresh, not dehydrated • Horseradish -Fresh or prepared in a jar. • Paprika -Smoked • Sea salt • Hot sauce -Start with a tiny amount. Simple Remoulade Sauce Ingredients • 1 cup mayonnaise • 1 Tbsp vinegar • ½ tsp Worcestershire sauce • 1-2 Tbsp prepared mustard • 1 Tbsp finely chopped parsley • 1 Tbsp finely chopped onion • 1 Tbsp finely chopped celery • 1 Tbsp prepared horseradish • 1 tsp paprika (smoked if you have it) • ½ tsp sea salt • Hot sauce (start with a little) Instructions 1. In a medium bowl, whisk together the first 4 ingredients; add the remaining ingredients and blend well. Add more mayonnaise, a teaspoon at a time, if the mixture seems too stiff. 2. Spoon into a jar with a tight-fitting lid. Refrigerate at least 2 hours. Options • By adding 2 teaspoons of Creole (or Cajun) seasoning and substituting Creole mustard for the prepared mustard you are creating Louisiana style remoulade sauce. KEYWORDS best remoulade sauce, best remoulade sauce, remoulade sauce Share Pin Share Jump to Recipe RATE Don’t love it Not great Good Great Love it PRINT

Southern Banana Pudding PRINTABLE RECIPE ▼ 6 to 8 SERVINGS Southern Banana Pudding PRINTABLE RECIPE ▼ 6 to 8 SERVINGS Lemon Pudding Cake PRINTABLE RECIPE ▼ 6 SERVINGS This the perfect dessert to have after a heavy meal when you want just a little something. I like to use my old custard cups (see below). Pyrex still makes them. There are also more modern versions too. Favorite Things from the Kitchen Our Lemon Pudding Cake recipe is wonderful any time of the year. I especially like it is served warm, soon after it comes out of the oven. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Lemon Pudding Cake Ingredients ¼ cup all-purpose flour ½ to ¾ cup sugar (depending on your level of sweetness) 1 tsp salt 3 eggs, separated 1 cup milk ¼ cup lemon juice Preheat oven to 325°F. You will need a greased 9-inch square baking dish * and a larger dish to hold water. Instructions 1. In a medium bowl, combine flour, sugar and salt. In a small bowl, beat egg yolks; mix in milk and lemon juice. Add to flour mixture, mixing well. 2. In a mixing bowl, whip egg whites until stiff but not dry; fold gently into egg yolk mixture. Pour into baking dish, then place into larger pan filled with 1- inch hot water. 3. Bake 50 minutes or until top is nice and brown. Cool about 30 minutes; then serve. Keep leftovers in the refrigerator. * Mixture can be poured into 6 (6-ounce) custard cups, placed in a shallow pan filled with 1-inch of hot water. Bake 20 to 30 minutes or until the top is a golden brown.

Simple guide to the basics of hydrangea growing. Hydrangeas I have loved hydrangeas just about all of my life. If I could have only one plant in my yard, it would be a hydrangea. And probably a white one. Colors Hydrangeas come in hundreds, if not thousands of colors. I was told by a nursery owner that if the same variety of one was planted in five different locations, that the colors would change, especially after the first year. I used to have some pinks but most have changed to shades of blue and lavenders over the years. I especially love the white blossoms that have tinges of blue and green. How to propagate I take cuttings of the new growth that as 4 to 6 leaves, strip off all but 3 leaves and stick in a well-drained soil mix up to the bottom leaf. If any of the remaining leaves are large, I cut them in half. If I am doing just a few cuttings, I will put them in a pot and slip a plastic bag on top to give added humidity. Here is a great video on propagation . Southern Living also has great information on taking care of these beautiful plants. Where to Plant It really does make a difference where hydrangeas are planted. Mine usually get the morning sun or late afternoon sun, usually 4 to 6 hours. We are in the Western piedmont of North Carolina so we do get hot summers. Tips & Ideas I love to garden and have for years but I am NOT an expert, not by any means. And like most gardeners, I have my way of doing things. With that said, here are some of my tips and ideas. • During planting season, I always check out the plants that are "past their prime" in the garden section of places like Home Depot and Lowe's. They are usually marked down and most of the time, because they haven't been watered. Once I get them home, before I do anything else, I soak them in a bucket of tepid water overnight. If they are wilted, they usually perk up. And like my mother, I put a tad of Epsom salts in the bottom of the hole and mix it in before planting. • Sometimes I will see a hydrangea that has 5 or 6 branches and if it's one that I REALLY like, I will buy it, bring it home, and give it a good soak if it seems dry. I wait until the next day to take cuttings, but I will only take 2 or 3 because I don't want to weaken the main plant. It will eventually be put it in the garden.