It doesn’t seem possible that the holiday season is upon us! I have been looking up recipes and planning our Thanksgiving menu, I love doing that. I try to try one new thing every year along with the old favorites and to take into consideration what our family especially likes. This weekend I tried a new version for cornbread. Pa Lloyd isn’t as adventurous as I am with food, he likes my old standard recipe best but I like something different. I like cornbread with soup, especially chili or taco soup.  Try this week’s recipe and see what you think!

Honey Sage Cornbread Loaf:
Preheat oven to 350 degrees and spray a 9x5 loaf pan with cooking spray.

Mix together 1 1/2 cups flour, 1 1/4 cups yellow cornmeal, 3/4 cup sugar, 1/2 tsp. baking powder, 1/2 tsp. baking soda and 1/2 tsp. salt in a large bowl. In another bowl mix 2 large eggs, 1/2 cup oil and 1 cup buttermilk in a small bowl, whisk together. Add egg mixture, 1 cup frozen corn, thawed and 1 Tbsp. chopped fresh sage to dry ingredients, stir to combine. Pour batter into pan, Bake 1 hour until toothpick comes out clean when inserted in center. Cool 8 minutes then take out of pan and cool on wire rack. Serve with butter and honey.​

Have a great Thanksgiving!

​I love apples all times of the year, but especially in the fall. I got the recipe I am sharing with you today from a Bed and Breakfast cookbook with recipes given by bread and breakfast owners throughout the Midwest. The title of the cookbook is Wake Up and Smell The Coffee. Just reading the title makes me smell coffee! I served this recipe at a brunch I was giving. Its easy and good.

Hot Cooked Apples:
1 apple per person
1/2 cup apple cider or juice
cinnamon, nutmeg or allspice
softened cream cheese
pure maple syrup

Peel and slice one apple per person. I especially like Granny Smith or Ida Reds as they stay firm and hold their shape. Place in a sauce pan and cover with juice or cider. Sprinkle with spice of your choice. Cover and cook until fork tender. Serve steaming hot or set aside and microwave when ready to serve. Combine cream cheese with a small amount of maple syrup. Place a tablespoon or so of sweetened cream cheese in the center of the hot apples just before serving. This can be served as a dessert or a fruit entrée at a brunch.

Have a great week!