Believe it or not, this recipe came from an old church cookbook in Bayard, Nebraska. Mrs. Edna Schneider, (a faithful congregant in our small German community), provided us this recipe— and thank goodness she did! This has been on “my favorites” list ever since I…

Each year as I’m enjoying the late August harvest of all things squash, my mind meanders forward to seasonal baked confections and the warming fall flavors of cinnamon, cloves, . . . and yes, Pumpkin! It seems to always be a favorite reminiscence of autumn,…

I love the taste of pecans—especially when coupled with toasted coconut! This moist and fluffy cake satisfies all the cravings for this classic southern combo and tops it off with everyone’s favorite cream cheese frosting. I had been searching for a pecan cake recipe for…

These miniature pies are delectable little bites, perfect for that “I just want a bite of something sweet” craving at the end of a meal or an afternoon coffee break. The simple crust supports any filling you can think of; Fruit fillings like apple, cherry,…

If you’ve spent any time at all on Hither & Yond, you might have surmised that I love anything lemon! I use it in almost everything: lemon water, lemon in vinaigrette, lemon salt, Parisian lemon tart, & lemon meringue tartlets. Whenever a recipe calls for…

I LOVE anything lemon! I add lemon juice to my soups, sauces, and stews, lemon zest to my veggies and salads, and even make a lemon salt that…well, I use on everything! Needless to say this is one of my favorite desserts. Reminiscent of Parisian…

I love the taste of rye bread. It has a deep, lightly roasted flavor with a faint earthy aroma, especially when it’s warm goodness wafts from the oven or it’s just been toasted and slathered with softened butter! Mmmm! … Ok, I’m back. I just…

I initially made this cake to be a “finishing touch” for a dinner party featuring a southwest menu of herbed goat cheese enchiladas, adobo roasted quail, and jalapeño-golden raisin cornbread stuffing. Of course there were starters of guacamole, salsas, tostadas, and margaritas too! Since orange…

This versatile fruit pastry is great for a dessert, mid-morning coffee, or a weekend breakfast. (Clay and I often have dessert for breakfast!) We reserve the indulgence of these lighter pastries for our more leisurely weekends and savor them with our favorite coffee or cappuccino.…

I love Mediterranean olive oil cakes because of their rich flavors, mild sweetness, and versatility of being perfect anytime of day!  This established family favorite was originally discovered in a past Food & Wine issue which featured this recipe from chef Ryan Hardy at London’s…