Classic Corn Bread

This is my favorite recipe for corn bread. I make it every Thanksgiving, and my brother-in-law, Jack, looks forward to it every year. It’s flavorful and moist, and a definite crowd pleaser. Enjoy!

Classic Corn Bread


2/3 Cup Butter or Margarine
1 Cup Sugar
3 Eggs
1 2/3 Cups Milk
2 1/3 Cups All Purpose Flour
1 Cup Corn Meal
4 1/2 Teaspoons Baking Powder
1 Teaspoon Salt


Preheat oven to 400 degrees. Grease a 13-inch x 9-inch baking pan.

In a mixing bowl, cream butter and sugar.

Combine the eggs and milk.

Combine flour, cornmeal, baking powder, and salt;
add to creamed mixture alternately with egg mixture.

Pour into greased baking pan. Bake for 22-27 minutes or until a toothpick
inserted near the center comes out clean.

Cut into squares. Makes 12-15 servings.

Super Sweet Potatoes

My husband, Joe, and I make sweet potatoes like this all the time. If you want your sweet potatoes to have a buttery flavor, you can certainly add butter to them when you add the cinnamon and brown sugar. Enjoy!

Super Sweet Potatoes

You will need:

Whole Sweet Potatoes (figure ½ to 1 whole per person)
Brown Sugar


Cook whole sweet potatoes in microwave oven, in conventional oven, or on grill until soft.

Cut each sweet potato in half, and mash gently in skin. Sprinkle cinnamon on each half.
Press 1-2 tablespoons of brown sugar into each half. Drizzle with molasses.

Bake in oven or toaster oven, or grill on foil, until brown sugar and molasses are melted,
and potato is hot.

Lisa's Soft Pretzels

This recipe is from my niece, Lisa, and from what my sister, Janet, tells me, it’s fabulous. Thanks for sharing, Lisa!

Lisa’s Soft Pretzels

2 tablespoons Hot Water
1 package Active Dry Yeast
1 1/3 cup Warm Water
1/3 cup Brown Sugar
4 cups all-purpose Flour
Coarse Kosher Salt (I use sea salt)
Baking Soda
Butter (to grease cookie sheets)
Vegetable Oil (to grease counter)
1 Egg, beaten + 1 tablespoon Water (to brush the pretzels with before baking)

Preheat oven to 475 degrees.

In a large bowl, mix together 2 tablespoons hot water and 1 package active dry yeast until the yeast dissolves.
Stir in the 1 1/3 cup warm water and 1/3 cup brown sugar and continue stirring until the brown sugar dissolves.
Slowly add 4 cups of flour, stirring constantly.
Continue stirring the mixture until it is smooth and does not stick to the sides of the bowl.

To continue by hand: flour the counter lightly, and flour your hands. Knead the dough until it is stretchy and smooth.

Lightly oil your counter. Grease your cookie sheets generously with butter or shortening. It is very important that you grease the cookie sheets well! Sprinkle greased cookie sheets with kosher salt.

Using a liquid measuring cup, fill a large saucepan at least 1/2 full of water. For each 1 cup of water you add, add 1 tablespoon of baking soda.

Divide the dough into 10 even pieces. Roll each into a rope, then shape them like a pretzel.

Bring the water and baking soda in the saucepan to a gentle boil.

Using a spatula, gently lower each pretzel into the water one by one, counting slowly to 30 before removing the pretzel from the water and placing it on the cookie sheet. Repeat until all pretzels are done.

When all pretzels have been boiled, lightly brush each pretzel with the egg + 1 tablespoon water mixture, then sprinkle with more kosher salt.

Bake for 8 minutes, or until the pretzels are golden.

Homemade Applesauce

If you’ve never tasted homemade applesauce, you’ve got to try this recipe. It’s not as difficult or time-consuming as you might think, and the results are so worth it!

Homemade Applesauce

4 medium cooking Apples (peeled and cut into small chunks)
½ cup Water
1/3 cup Sugar (or less)
¼ teaspoon Cinnamon

Heat apples and water to boiling over medium heat; reduce heat.
Simmer uncovered, stirring occasionally to break up apples, until tender (at least 10 minutes).
Stir in remaining ingredients. Heat to boiling; boil and stir one minute.

Note: I like to make this applesauce with McIntosh apples, because they tend to be softer and sweeter than most other apples.

Ambrosia Fruit Salad

This recipe is an oldie, but a goodie.  This salad is refreshing and delicious, and it’s the perfect accompaniment for a formal dinner or a backyard barbecue.

Ambrosia Fruit Salad

1½ cans Mandarin Orange Sections (drained)
1 can Pineapple Chunks (drained)
1½ cups Miniature Marshmallows
1 cup shredded Coconut
1 cup chopped Walnuts
1 cup Raisins
1½ cups Sour Cream
Maraschino Cherries for garnish

Combine all ingredients together.
Allow to sit in refrigerator overnight.
Garnish with maraschino cherries.

Dad Farro’s Baked Beans

This recipe made my dad famous for his baked beans. It’s a favorite at the Labor Day Farro Family Picnic each year at my sister, Joyce’s, house.

Dad Farro’s Baked Beans

3 16-oz. cans Pork & Beans (drained)
¼ cup ketchup
¼ cup dark molasses
1 pound bacon strips (cut into bite-sized pieces – optional)
(1 or 2 tablespoons bacon fat – optional)

Preheat oven to 350 degrees.

Fry bacon strips until brown.

Combine all ingredients.

Bake until heated through. (About 30 minutes.)

Serve warm.