Anne McAlpine: September 20, 2022

This carrot cake recipe is from a cookbook titled Gramma’s Cooking Again that Jason, Jane, and family gave to me many years ago. I have used several recipes from it and always with great success. This one is certainly no exception and if you wish you can ice it with a plain vanilla icing or simply drizzle some icing over it. I have also let it cool completely and sprinkled a bit of icing sugar over it, but it really doesn’t need any icing at all.

The apple Skor dip is also from the same cookbook. If you prefer you could serve it with fresh pear slices also.

Fresh peaches are still in season, but you could also use canned peaches in this peach maple crumble pie. It is a recipe that Colleen Armstrong of Cayuga contributed to the St. John the Divine cookbook.

Barb Hodder of Hagersville area recently sent this cranberry chicken recipe to me and it is a really good one. It is very easy to make and can be served over noodles, mashed potatoes, or rice.

I have made the cheesy biscuit recipe that I shared last week a few times now and even though the recipe says to bake them at 250, I have found that they are better when baked at 350.