Gram’s Parker House Rolls

November 26, 2009May 12, 2011

Nothing beats the aroma, or the taste, of a golden brown Parker House roll. This recipe was passed down to Angela Boedeker by her grandmother and she makes it often in her restaurant, Angela’s Cafe in Denison, Texas.

Grilled Sweet Potato Wedges

November 25, 2009May 12, 2011

Sweet and simple. Grilled Sweet Potato wedges taste good, and look even better. Add to any meal for a more colorful table.

Orange Pumpkin Soup

November 25, 2009May 12, 2011

Try Chef Angela Boedecker’s recipe for a festive and perfectly spiced this Orange Pumpkin Soup that will have you begging for more. It’s simple to prepare and spectacular to serve.

Roasted Brussels Sprouts

November 20, 2009May 12, 2011

If Brussels Sprouts are your thing, toss them into a pan with Yukon Gold, red, or fingerling potatoes and see what happens.

Apricot Stuffed Pork Loin Roast

November 20, 2009May 12, 2011

Forget the turkey this year. Instead, consider the other white meat. A succulent, perfectly browned, pork loin roast will dominate the table and bring even Uncle Albert back for seconds.

Turkey Takes a Holiday

November 10, 2009May 12, 2011 Dan Acree

We are always attracted to anything that elevates ordinary to extraordinary while at the same time making sure that every recipe we put on these pages can actually be prepared in a typical home kitchen. And of course we love to add a bit of Texas flair to a menu.

Lemon Curd Tart

October 27, 2009May 17, 2016 Dan Acree

Thick, tangy, and very rich lemon curd is a standard table companion of any classic tea party. You’ll have to pay close attention while cooking to keep whisking. Your curd will be wonderfully smooth that way. Lemon curd can be served as a spread for scones or toast, and goes well with tea at any time of day. It is also wonderful as a filling in trifles, tarts, sponge and cakes. This recipe for for use in a small pastry shell as a tart.