Sharing a seriously fun love for food

Month: May 2017

Slow and Easy… Baby Back Ribs

Slow and Easy… Baby Back Ribs

You don’t grow up in the South and not have an affinity for barbecue. In Texas we are blessed with many fabulous barbecue spots. But sometimes a gal just needs to fix her own.

Some basics. Good barbecue takes time, time for the rub and time to cook.

You want to start with quality meat; baby back pork ribs make an excellent choice. You want a flavorful rub. A mix of seasonings will enhance and create layers of depth to the meat. There are hundreds of tried and true methods and rubs but this one is a good balance of sweet and spicy. This recipe comes from “Southern Living”, a favorite resource in our family for food, garden and lifestyle ideas. The beauty of this method, it can be prepared in a large slow cooker, then finished on the grill or under the broiler – perfect for busy lives!

Make the rub and get it on the ribs the day before you need it. I normally buy two racks of ribs, put rub on both and freeze one for later. I’ve made some very minor “tweaks” so as with any recipe, adjust to suit your taste. This version makes enough for two racks of ribs.

Slower Cooker Baby Back Ribs

2 racks baby back pork ribs, each about 3-1/2 to 4 pounds

½ cup apple juice

2 teaspoons apple cider vinegar

1 teaspoon minced garlic

For the rub

4 tablespoons dark brown sugar

3 teaspoons smoked paprika

3 teaspoons kosher salt

1 teaspoon garlic salt

1 teaspoon onion salt

1 teaspoon dry mustard

1 teaspoon freshly cracked black pepper

½ teaspoon chili powder

½ teaspoon ground ginger

In a small bowl blend together the ingredients for the dry rub. Rinse off each rack of ribs and blot dry with a paper towel. Using a sharp knife slice through the membrane on the back of the rib rack. Grab the membrane and pull to remove. This sometimes takes a bit of tugging to get it started, but worth the effort as it will make the ribs more tender.

Reserve about 1 tablespoon of the rub, you’ll use it when cooking the ribs. Lay the rib racks on a large sheet of plastic wrap, and then spread the remainder of the rub on both sides of the ribs.

Wrap up tightly and refrigerate overnight. If you’re freezing one of the racks, also wrap a layer of foil over the top of the plastic wrap, sealing tightly.

When you’re ready to cook, unwrap the rack of ribs and using a sharp knife cut the rack in half.

Stir together the apple juice, the reserved rub, vinegar and garlic in the bottom of a large slow cooker. (I use All-Clad’s large 7-quart slow cooker.) You’ll think there is not enough liquid but there is, so not to worry. Stack in the slow cooker.Cover and cook on low for six hours, or until the ribs are very tender. To finish, lay the rib racks on a baking sheet lined with heavy-duty foil. Brush each side with your favorite barbecue sauce, and broil for 2-3 minutes per side to allow the sauce to caramelize.

Brush each side with your favorite barbecue sauce. Then onto the grill or under the broiler for a few minutes to caramelize the sauce, adding one more layer of flavor.
Caramelized sauce, adding texture and flavor to the ribs.
Add a side of your favorite sausage and serve!



Fresh Green Beans

Fresh Green Beans

Farm to table has become a common phrase in today’s urban landscape as many are discovering the wonderful flavors of fresh produce. My grandparents had a huge garden and as a kid, many a battle was fought with wasps while picking bushel baskets of fresh green beans. For the life of me I can’t understand why, when fresh green beans are available people opt for the canned variety. In most areas, fresh green beans are available year-round and no wasps to fight off.

Fresh green beans were a staple at our house, but no actual “recipe” was ever jotted down. Preparing green beans requires a little prep time but cooking is easy. I found the basis for this recipe, similar to the way my Mom prepared them years ago in a cookbook belonging to her, “Southern Living Party Cookbook”. Published in 1972, it’s a great book with wonderful entertaining tips for small or large gatherings. If you find a copy, grab it!

One ingredient in this recipe, which is different than the ones my Mom or Grandmothers used, is the addition of the herb chervil, a member of the parsley family. Unfortunately dried chervil is not commonly available in food markets but widely available online. If you can’t find it, a mix of dried parsley and tarragon will suffice. After you’ve prepared fresh green beans you won’t head to the canned good aisle quite so quickly.

Fresh Green Beans

2 pounds fresh green beans, trimmed and cut into 2-3” pieces

4 cups chicken stock, or enough to cover the beans

1 teaspoon dried chervil, crushed gently

1-1/2 teaspoons kosher salt

1 tablespoon chicken bouillon

½ teaspoon freshly ground black pepper

Add all the ingredients to a medium saucepan and bring to a boil over medium high heat. Once the liquid begins to boil, reduce heat to medium low, cover and simmer for about 15-20 minutes until beans are tender. (Taste the beans after they’ve been cooking for about 10-12 minutes, checking for seasoning. If more is needed, add to suit your taste.) The beans should be just tender, avoid overcooking. At this point they can be refrigerated a day or two in advance of your meal. Reheat over medium low heat before serving.

Add dried chervil if available, or a mix of dried parsley and tarragon to enhance the flavor of the green beans.
Comfort food at its finest!


Classic Chocolate Brownies

Classic Chocolate Brownies

Aww, the chocolate brownie! Though we debate chewy or “cake-like”, nuts or not, most everyone likes them. Brownies are actually fairly easy to make and can be whipped up in a very short time making them a great “go to” for dessert. They can be dressed up, topped with ice cream and a warm dessert sauce, frosted or perfectly plain. Put the box mix away… Here’s our favorite brownie recipe. It’s chewy on the inside with a delicate crunch on the outside. Perfection!

Dressed up for company with our Peanut Butter Sauce and vanilla ice cream!

Chocolate Brownies

4 ounces unsweetened baking chocolate

1 cup shortening

2 cups sugar

4 eggs, lightly beaten

1 teaspoon vanilla extract

1-1/2 cups flour

½ teaspoon kosher salt

1 cup toasted chopped pecans

In a medium saucepan, melt the baking chocolate and the shortening over low heat, stirring frequently. As soon as both the chocolate and shortening have melted, remove from the heat and stir in the sugar. Cool the mixture slightly before adding the beaten eggs and vanilla, stir until well blended. Add the flour into the chocolate batter, stirring gently before adding the toasted pecans. (Always toast nuts before adding to your recipe. Spread them in a single layer on a rimmed baking sheet, then pop in a 350 degree oven for about 8 minutes.)

Melt chocolate and shortening over low heat, stirring frequently to prevent chocolate from scorching.
Gently stir the flour into the brownie batter.
Spread batter evenly into your baking pan.

Pour into a lightly greased 13” x 9” baking pan and bake at 400 degrees for 20 minutes. If frosting, allow to cool completely.

Baking for 20 minutes will do it, do not over bake!


2 ounces unsweetened chocolate

3 tablespoons milk

1 tablespoon butter

2 cups sifted powdered sugar

½ teaspoon vanilla extract

In a small saucepan, combine the chocolate, milk and butter over low heat, stirring until the butter and chocolate are melted. Remove from heat, then add the vanilla extract and the powdered sugar, blending until smooth. (Make certain you sift the powdered sugar to ensure a smooth frosting.) Spread evenly over the brownies. Allow to set slightly before cutting.

Pour up a glass of cold milk and enjoy!


Quick and Comforting…Corn Chowder!

Quick and Comforting…Corn Chowder!

Farmer’s Markets are now open and the abundance of fresh produce is everywhere including a favorite, sweet corn. Growing up in the Panhandle of Texas fresh corn was seldom found except in the height of summer months, now it’s widely available the better part of the year. Additionally, food markets carry a variety of frozen, high quality organic brands bringing the flavor of fresh corn to you year round.

In our family soup is frequently on the menu no matter the temperature outside. At a recent dinner party I decided to serve a “soup dinner”. We have friends with varying preferences so the challenge was finding several soups to hit the mark and please everyone in the crowd. The menu featured a trio of soups, including  this corn chowder, plus French onion and a hearty vegetable soup. (I’ll share those recipes later!) All can be made in advance which makes hosting dinner guests a bit easier. I’ve repeated this dinner menu on several occasions, switching out different soups depending on the season – or my mood!

This recipe for corn chowder is a blend of various recipes that I’ve tried and tweaked. If fresh corn is in season, by all means use it. (There’s an easy method for roasting corn in our previous posts.)

Corn Chowder

8 tablespoons unsalted butter, divided

2 tablespoons olive oil

1 medium sweet yellow onion, diced, about ¾ cup

3-4 stalks of celery, diced, about 1 cup

3 tablespoons flour

3 cups potatoes, new or russet, peeled and diced

4 cups chicken stock

2 tablespoons concentrated chicken bouillon

6 sprigs fresh thyme or 1 teaspoon dried thyme

1 tablespoon sugar

2-3 teaspoons kosher salt, or to taste

1/2 teaspoon freshly ground pepper, or to taste

2 cups kernel corn, fresh roasted or frozen

2 cans cream style corn, each about 14.75 ounces

2 cups half-n-half

In a large stockpot melt 4 tablespoons butter and the olive oil. Add the diced onions and celery cooking until the vegetables are tender, about 10 minutes. Toss the remaining butter into the pan and once it’s melted add the flour blending well. The flour will help thicken the soup. Add the diced potatoes to the mixture, toss to coat all the vegetables and continue to cook for about 5 minutes.

Slowly stir in the chicken broth, chicken bouillon, thyme, sugar, kosher salt and pepper into the pan, blending well.

Fresh thyme adds a wonderful “earthiness” to this soup.

Cover and simmer until the potatoes are completely cooked. Add the corn and half-n-half, cooking over low heat until warmed through, stirring frequently to prevent the corn from sticking. If you prefer a thicker consistency, mix an additional 2 tablespoons flour with 1 cup half-n-half or chicken broth in a jar or lidded container, shaking well to dissolve the flour. Slowly stir into the soup, cook for an additional 15 minutes. (Always dissolve flour in a cold or cool liquid. Never add flour directly to a hot liquid or you’ll have lumps.)

You can make this soup a day or two ahead, the flavors continue to meld together and thicken slightly.


Blue Cheese Coleslaw

Blue Cheese Coleslaw

With summer sneaking up on us, cold salads are a welcome addition to barbecues and picnics. Okay, to be honest, my engineer doesn’t do picnics, but he does love barbecue! While no one is a stranger to coleslaw, it’s a pretty straightforward dish and can be very bland. Tossing chopped cabbage in mayonnaise is just not all that appetizing.

In going through my Grandmother’s recipes, I found a mayonnaise-based salad dressing that she sometimes used on salads, including an apple slaw salad she often made. On its own, this dressing adds a sweet tang to fresh salads. I knew it would be great for coleslaw but wanted another layer of flavor… blue cheese was just the right touch.

Add this to Island Pork Tenderloin sliders on Mom’s Hot Rolls for one of our favorite flavor combinations.

Blue Cheese Coleslaw

1 cup mayonnaise, we use Duke’s or Hellman’s

¼ cup sugar

2 tablespoons apple cider vinegar

½ teaspoon kosher salt, or to taste

¼ teaspoon freshly cracked black pepper, or to taste

¼ cup blue cheese, crumbled

4-6 cups slaw mix, about 1-1/2) 14-ounce packages

In a large bowl, combine the mayonnaise, sugar, cider vinegar, salt, pepper and the crumbled blue cheese, stirring and blending the blue cheese into the dressing. It’s okay if some of the chunks of blue cheese remain.

Toss in half of the slaw mix, stirring to coat before adding the remaining mix.

Chill for about 30 minutes before serving. If you have leftovers, cover and refrigerate. As the coleslaw sits it will “wilt” slightly, but you can toss in additional slaw mix to freshen it.

Island Pork Tenderloin Sliders on Mom’s Hot Rolls with Blue Cheese Coleslaw… Life is good!
Scalloped Potatoes

Scalloped Potatoes

This time of year gets busy with gatherings and events, and we’re always on the hunt for dishes we can prepare in advance. If you have a group headed to your house, do yourself a favor and plan your menu several days ahead of time, and make sure it includes items that can be made a day or two beforehand. Getting dishes prepped and off your list will give you a chance to actually enjoy your event. (We’re “list” people, so there’s always a list!)

Scalloped potatoes fits this criteria and is a family favorite we’ve been making for years. Sometimes called au gratin potatoes, this comforting dish layers of thin slices of potatoes in a creamy sauce that’s dusted with cheese and baked until hot and bubbly. It’s perfect for a formal dinner or casual luncheon!

There are dozens of recipes for scalloped potatoes, but here’s the key to delicious: season the potatoes while they cook. Miss this step and there is no amount of salt afterwards that will fix it. In addition to salt and pepper, we often add nutmeg to potatoes.

Nutmeg is a warm, earthy spice that comes from the seed from the same evergreen tree that is harvested for the spice mace. For years, nutmeg was most commonly found pre-ground in the spice aisle. Most food markets now carry whole nutmeg, which has far better flavor. Using a microplane or zester, you can grate fresh nutmeg when you need it.

Back to the potatoes. Some insist on russet potatoes, but my Mom always used new potatoes. I typically use new potatoes or Yukon gold, so you can stick with your favorite for this recipe. The basic ingredients are simple – potatoes, cream and Parmesan cheese. I’ve tweaked Mom’s recipe through the years and ran across this recipe courtesy of Tyler Florence’s “How to Boil Water” which aired on Food Network. His addition of bay leaves and fresh thyme to the cream brings another dimension of flavor, subtle but definitely noticeable.

This version blends the two, hope you enjoy!

Scalloped Potatoes

2 cups heavy cream

3 bay leaves

5 sprigs fresh thyme, reserve leaves from two sprigs for the top of the dish

½ teaspoon fresh garlic, chopped

½ teaspoon kosher salt, plus extra for sprinkling between layers

¼ teaspoon freshly cracked black pepper, plus extra for sprinkling between layers

½ teaspoon freshly grated nutmeg

2-1/2 pounds new potatoes

1 cup grated Parmesan cheese

In a small saucepan combine the cream, bay leaves, 3 sprigs of thyme, garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper and nutmeg. Warm over medium low heat until the cream is scalded, just under boiling, steaming and foamy. While the cream is heating, peel and slice the potatoes as thinly as possible, staying uniform in thickness.

Remove the bay leaves and the sprigs of thyme from the cream. (It’s okay to leave any of the thyme leaves in the cream.) In a large bowl, toss the potato slices with the warm cream mixture, stirring to coat well. Let the potatoes sit in the cream about 10 minutes, stirring occasionally.

In a large, buttered baking dish spread about ¼ cup of the cream across the bottom. (The dish I use is a large oval, about 10″ x 13″.) Line the dish with a single layer of the potato slices, sprinkle with extra kosher salt, black pepper and Parmesan cheese.

Repeat until all the potatoes are layered in the baking dish.

Top off with additional Parmesan cheese, kosher salt, freshly cracked black pepper and a sprinkling of fresh thyme.

At this point you can cover with plastic wrap and refrigerate overnight. Let the dish stand at room temperature for about 30 minutes before baking. Note: If the baking dish is still cold to the touch, set it on a baking sheet before placing it in the oven. A hot oven and a cold pan don’t equal a positive outcome!

When you’re ready to cook, loosely cover the dish with foil and bake at 400 degrees for 45 minutes or until potatoes are cooked through. (Testing with a sharp knife is an easy way to check. If the knife slides through the potatoes easily, they’re done.)

As the potatoes cook, the cream and cheese thicken into a savory sauce.




Hydrangeas, Bringing Seasonal Color Indoors!

Hydrangeas, Bringing Seasonal Color Indoors!

Looking to buy flowers this weekend? Check out hydrangeas. They are gorgeous displayed with a single stem or in clusters making them an affordable option with a lot of impact. Now commonly available in most markets, hydrangeas can be found in a range of colors.

Keeping flowers fresh for more than a few days can be a challenge and make you think twice before spending the money. Here’s an easy trick I learned years ago. You’ll want to buy flowers as fresh as possible, which is sometimes hard to tell if they are wrapped up in cello packages. Look at the leaves. If they are fresh and green you’re off to a good start. Now here’s the trick – hot water. Start by filling a vase with hot water then cut the stems at an angle under hot running water. You’ll want to change the water every 2-3 days repeating this same process.

Cut any flower or greenery stem at an angle to allow water to be absorbed, but cut the stems of hydrangeas under hot running water.

With this trick you can typically get 10 days to two weeks enjoyment out of them.

Ten days and still looking gorgeous!
Cinnamon Rolls

Cinnamon Rolls

Want to do something truly special this weekend? Clear off the kitchen counter, get out the flour – we’re about to make something magical! Of all the hundreds of recipes I’ve made through during the years, this recipe for cinnamon rolls is far and above one of my favorites.

We’ve all had our share of unmemorable cinnamon rolls. Many are large blocks of flavorless dough with thick, goopy frosting. Most get so hard after they’ve cooled you could build an addition to your house with them. But not these. They’re delicate, with sweet dough and the spice of cinnamon, the crunch of toasted pecans and subtle bits of currants bursting in your mouth with every bite. Topped with a drizzle of sweet, vanilla scented icing.

There’s a trick with this dough, one not expected but providing the vehicle to keep these rolls soft and tender for days after baking. Mashed potatoes. One simple cup of plain mashed potatoes in the dough transforms these cinnamon rolls into a delicacy worth the time it takes to create them. And best of all, you can actually eat them again the next day.

Mash the cooked potatoes removing all lumps.

Some tips…a stand mixer makes quick work of the dough. You’ll also want to have an instant read thermometer on hand for checking water and milk temperature. Yeast can be temperamental, needs to be warm enough to “proof” the yeast but not so hot as to kill it. You can buy the thermometer at most kitchen stores and many food markets, All-Clad makes a great one. I also like baking in clear glass baking dishes, easier to check and see if the rolls are golden on the bottom. (I still use my Mom’s Pyrex baking dishes!)

A sturdy stand mixer makes quick work of pulling together this dough.

If this is your first round working with yeast dough, some detail on yeast and proofing. It’s simply a process where the dry yeast is hydrated with a warm liquid, 110-115 degrees. If the yeast is active it will start to foam up or proof. (My Mom used to say this “proves” your yeast is good.) Adding a bit of sugar “feeds” the yeast helping it to grow.

This recipe makes over two dozen rolls, so you can cut the recipe in half or line up some friends. As with any yeast bread these take a bit of time but with fast-rising yeast you can knock these out in an afternoon. Trust me, they are worth every minute.

Cinnamon Rolls

2 packages dry yeast

½ cup warm water, 110-115 degrees

1 teaspoon sugar

2 medium potatoes, peeled, cooked and mashed as smooth as possible; measure out 1 cup

2 cups scalded milk (heated until steaming and foamy, just below boiling)

½ cup shortening

1 cup sugar

2 eggs, lightly beaten

2 teaspoons kosher salt

7 cups all-purpose flour, plus extra for rolling out the dough

In a small bowl or measuring cup, mix the yeast, the warm water and the sugar; set aside to proof, about 5-10 minutes.

Yeast will begin to grow and foam; your yeast is active.

In a large mixing bowl pour the scalded milk over the shortening, mix on low using the heat from the milk to dissolve the shortening. Cool to lukewarm, about 110-115 degrees. Slowing stir in 4 cups of the flour, 1 cup sugar, the mashed potatoes, eggs, salt and dissolved yeast. Add the remaining 3 cups of flour, one cup at a time mixing well after each addition.

Place the dough in a large bowl, lightly greased, turning the dough once to coat. Cover with plastic wrap and set the bowl in a warm spot and let the dough rise until doubled.


½ cup butter, melted

2 cups brown sugar

4 tablespoons ground cinnamon

1 cup toasted pecans

1 cup currants

In a small bowl mix together the brown sugar and the cinnamon.

Divide the dough in half, using a floured rolling pin roll out half on a floured surface into a rectangle about 16” x 24” x ¼” thick. Brush with the melted butter, completely covering to the edge. Spread the brown sugar and cinnamon, covering thoroughly. (Don’t skimp on this step, these are cinnamon rolls!) Then spread ½ cup pecans and ½ cup currants evenly across the dough.

Starting at the top, roll as tightly and evenly as possible. Once you have the dough in a roll, take a sharp knife and cut into 1” slices. Carefully place rolls into baking pans, touching but with a bit of room to rise. Repeat with the remaining dough. At this point you can cover the pan with plastic and refrigerate until you’re ready to bake them or cover with plastic wrap and let rise until doubled. (You can refrigerate overnight or up to 2 days.)

Bake at 350 degrees for 20-25 minutes or until golden brown on top and bottom. Allow to cool slightly while you make the icing.


2 cups sifted powdered sugar

3-4 tablespoons half-n-half, adding more or less to your desired consistency

½ teaspoon vanilla extract

In a small bowl, mix the powdered sugar, half-n-half and vanilla blending until smooth. Drizzle across the cinnamon rolls.

A bite of heaven!


Sweet Memories… Strawberry Pretzel Salad

Sweet Memories… Strawberry Pretzel Salad

Flashing back to childhood, that wiggly, colored gelatinous “dish” in its pure form was never a frequent guest at our table. For that, I am grateful. I dare say there were – and probably still are – boxes of Jell-O® in the pantries of most every household, ours included. Gelatin-based dishes did show up on various family occasions, always masked or transformed by a “dressed-up” appearance. I vividly recall three such dishes over the years: two salads and a divine strawberry cake.

Of the two salads served that made frequent appearances, Strawberry Pretzel Salad is probably the most well-known. Its origins can be traced to a Jell-O® cookbook, published in the 1960s to promote the versatility of the product and its popularity on Southern tables has withstood the decades. My mom often made this salad for holidays, but also for spring and summer meals. The strawberries and cream come together for a sweet, refreshing treat on a warm day. Some versions of this recipe include an 8-ounce can of crushed pineapple, but that’s your call. If you use it, add it to the strawberry mixture for the top layer.

There is a tearoom in our area that I frequent with two dear friends and we always order Strawberry Pretzel Salad at lunch. When I make this, memories of my Mom and those two dear friends warm my heart. Ladies, this is for you!

Strawberry Pretzel Salad

2 cups crushed pretzels, approximately 3 cups of pretzel sticks

¾ cup melted butter

3 tablespoons sugar, plus ¾ cup sugar

8-ounce package cream cheese, softened to room temperature

2 cups whipping cream

1/2 cup powdered sugar

2) 3-ounce packages strawberry gelatin

2 cups boiling water

2) 10-ounce packages frozen strawberries, thawed and cut into pieces

For the crust:

Mix the crushed pretzels, butter and 3 tablespoons of sugar together. (A quick and easy way to crush the pretzels is to drop them into a plastic storage bag and pound lightly with a rolling pin. This leaves large and small pieces adding to the texture of the crust.) Press this mixture into a lightly buttered 9” x 13” pan and bake at 400 degrees for 7 minutes. Set aside to cool completely.

Use a flat bottom measuring cup to make pressing the crust into the pan quick and easy!

For the layers:

In a mixing bowl beat together the cream cheese and ¾ cup sugar until smooth and creamy. In a separate bowl whip the cream with the powdered sugar until stiff peaks form. Fold in the whipped cream; spread over the cooled crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water and allow to cool slightly. (You don’t want to pour something hot over the delicate layer of cream.) Add the strawberries to the liquid gelatin then pour over the cream cheese mixture. Refrigerate several hours until the top layer is set.

Combine the strawberries with the gelatin mixture then pour over the creamy layer. Chill until set.
Creamy, crunchy, salty, sweet goodness!
Fresh Croissants and Pastries at Your Fingertips

Fresh Croissants and Pastries at Your Fingertips

Flaky, buttery croissants make the perfect breakfast sandwich for family and houseguests.

We are always looking for great food finds to make entertaining a bit more interesting or life a bit simpler. A number of years ago while shopping for my Dad, I stumbled upon some delectable pastries from Williams-Sonoma.

When any birthday, holiday or gift-giving occasion circled around, we always struggled with a great gift for my Dad. He was hard to buy for, as are most men, but he was really difficult… He had a ranch and a horse, so what else does a cowboy need?! My Dad appreciated good food and loved pastries. This might come as a surprise, but croissants and fresh pastries are not widely available in small Texas towns.

For Father’s Day one year I was really at a loss, so I decided to run by our local Williams-Sonoma store in Southlake. We were flipping through their latest catalog in hopes of finding something and I noticed the pastries they had featured. Beautiful, buttery croissants and sticky buns… This was it! And my Dad was in heaven!

To whet your appetite, here is the description from Williams-Sonoma…

“Master pastry chef Jean-Yves Charon crafts our croissants in the traditional French style, using his buttery, award-winning puff pastry, cutting and shaping the pastries by hand. Shipped frozen, they are easy to prepare—just let rise overnight and then bake. The croissants emerge from the oven with flaky, golden-brown exteriors, delicate interiors and an irresistible buttery aroma. There’s no simpler way to bring a taste of France to the breakfast table.”

Fast forward years later and I’m seldom without these in my freezer. The frozen pastries arrive boxed with dry ice, ready to pop in the freezer until you need them. There are multiple options, sizes and types. I normally order the mini-croissants… after they thaw, rise and bake they are the perfect size. You can cook one or two at a time or all two dozen.

Simple to prepare… Place frozen croissants on a parchment lined baking sheet, cover with a sheet of parchment paper before you go to bed. The next morning, they are ready to bake.
Breakfast sandwiches with lightly scrambled eggs, bacon and Havarti cheese will satisfy everyone.