helenspencerpantazis

Rhubarb Sauce

Rhubarb sauce is magic on ice cream, vanilla pudding/blancmage, or spooned on a warm slice of wheat bread. Helen 4 cups fresh or frozen rhubarb, diced 1/2 cup sugar 2 TBSP butter Combine rhubarb and sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, and cook until the rhubarb breaksContinue reading “Rhubarb Sauce”

Bourbon Pecan Cake

I can’t remember where I first came upon this recipe, but I’ve been making it for years right around Thanksgiving. It is supposed to age in the refrigerator, wrapped with a bourbon soaked cloth, for several weeks before eating. It never lasts that long. In fact, lately Brian has insisted on keeping one loaf unwrappedContinue reading “Bourbon Pecan Cake”