How you doin’? My Lemon Poppy Seed Muffins are about the best ever… if I do say so myself! It’s my standard muffin base I use for a wide variety of flavors. With just a couple simple tweaks, you can go from fresh lemon poppy seed muffins to any other flavors you desire. This is a solid and quite forgiving muffin recipe where the possibilities are endless.
 
A healthy dose of poppy seeds gives these sweet muffins a slight crunch. That’s the best part about poppy seed muffins! The poppy seeds are a perfect contrast to the muffin’s soft interior.
 
This recipe is pretty basic. One important thing to note, however, is to expect a thick and airy batter. Don’t be tempted to add more liquid; you want a nice thick batter so the muffins hold shape. Don’t fill the muffin pan too high as they do spread out into mushroom-looking tops when overfilled. For the best tangy-sweet and tender (and aromatic, too) lemon poppy seed muffins, top them with a sweet lemon icing. That makes a special breakfast treat taste like it came straight from your family’s favorite fresh bakery.
 
Prep time:  15 minutes
Bake time:  20 minutes
Yield:  12 muffins
 
Ingredients 
For the muffins
1-3/4 cups all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine kosher salt
4 tablespoons poppy seeds
1 stick (8 tablespoons) softened unsalted butter
3/4 cup granulated sugar
2 large room temperature eggs
1/2 cup room temperature sour cream
1 teaspoon pure vanilla extract
1 teaspoon lemon extract)
1-1/2 tablespoons fresh lemon zest
4 tablespoons fresh lemon juice
1/4 cup room temperature whole milk
 
For the lemon icing
1 cup sifted confectioner’s sugar
1-1/2 tablespoons fresh lemon juice
1 tablespoon whole milk
1 tablespoon poppy seeds
 
Directions
To make the muffins

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 425° F.
3. Spray a 12-count muffin pan lined with cupcake liners with nonstick spray and set aside.
4. In a large bowl, whisk the flour, baking powder, baking soda, salt and poppy seeds together and set aside.
5. In another large bowl and using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes.
6. Scrape down the sides and bottom of the bowl as needed.
7. Add the eggs, sour cream, vanilla and lemon extracts, lemon zest and lemon juice. Beat at medium speed for 1 minute, then turn up to high speed and beat until combined.
8. Scrape down the sides and bottom of the bowl as needed. Mixture may look a little chunky and curded—that’s okay.
9. With the mixer running at low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain.
10. Spoon the batter evenly into each muffin cup.
11. Bake the muffins for 5 minutes at 425° F.
12. Keep the muffins in the oven, reduce the oven temperature to 350° F.
13. Bake for an additional 15 minutes until a cake tester inserted in the center comes out clean. Do not over bake!
14. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

To make the icing

1. Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
2. Cover and store leftover muffins for up to 3 days at room temperature.

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ChefSecret:  For jumbo muffins:  Preheat an oven to 425° F for 5 minutes, then reduce to 350°F for 22–25 minutes for a total of 27–30 minutes. Makes about 6 jumbo muffins. Refrigerated ingredients should be at room temperature so the batter mixes together easily and evenly. You can fold in about 1-1/2 cups of fresh or frozen berries (do not thaw) into the batter before spooning into the pan and baking.
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Quip of the Day:  Q. Why is a baseball team similar to a muffin? A: They both rely on the batter.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food. We have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Baking #Muffins #LemonPoppySeedMuffins #Lemon #PoppySeeds #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Butter tarts are a Canadian staple. My English Butter Tarts are fantastic with a sweet, homemade crust, but are my favorite treat to whip up quickly when I have shells pre-made. A fantastic spring or Easter treat, they're delicious with a cup of tea.
 
Butter tarts are a quintessential Canadian dessert, with their roots traced back to Ontario. The earliest known recipe was published in 1900 in a cookbook from Barrie, Ontario, entitled "The Women's Auxiliary of the Royal Victoria Hospital Cookbook.” This recipe is often cited as the first printed version, but the creation of butter tarts likely predates this publication.
 
The development of butter tarts is believed to be influenced by the arrival of young women from France to Quebec between 1663 and 1673. These women brought traditional recipes that evolved over time, adapting to the ingredients available in Canada. The butter tart is thought to be a variation of the sugar pie, a simple dessert made with similar ingredients.
 
Today, butter tarts are celebrated as a symbol of Canadian cuisine, particularly in Ontario. They are enjoyed across the country and have become a staple at family gatherings and special occasions. Various festivals and tours, such as the Butter Tart Festival in Midland, Ontario, highlight their popularity and cultural importance.
 
Prep time:  10 minutes
Bake time:  25 minutes
Additional:  10 minutes
Yield:  24 2-inch tarts or 1 9-inch deep dish pie shell
 
Ingredients 
24 (2 inch) unbaked tart shells
1 cup brown sugar
1 cup light corn syrup (I prefer Karo corn syrup)
1/2 cup melted unsalted butter
3 large eggs
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 400⁰ F.
3. Place the tart shells on a baking sheet.
4. Bake the tart shells in the preheated oven until the edges of the crust are golden, about 10 minutes. Remove the baking sheet from the oven. Set aside.
5. Lower the oven temperature to 350⁰ F. Position a rack in the upper 1/3 of the oven.
6. Whisk the brown sugar, corn syrup, butter, eggs, vanilla extract and salt together in a bowl until smooth.
7. Fill the pastry shells with the custard mixture about 2/3-full.
8. Bake in the preheated oven until the filling foams and is bubbly and golden, about 15 minutes.
9. Remove the pan and cool for a few minutes on a wire rack; serve warm or at room temperature.

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ChefSecrets:  They are called Butter Tarts for a good reason—Do not substitute anything  for the butter; this will affect the taste and consistency. Margarine will make them oily and wet.  Good Canadian Butter Tarts should have a light brown, bubbly, soft-crust, and should be gooey, with a bit of liquid (syrup) inside. They should not be jelly-like, or 'jammy'. The tarts will fall as they cool. Similar butter tarts are seen in other cultures—Dan Tat in Cantonese Dim Sum Restaurants and Pastéis de Nata in Portuguese specialty bakeries.
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Quip of the Day:  I threw a custard pie at my soon-to-be ex-wife after we had an argument. She took me to court over who should look after the kids after we divorced.
She got custard-y
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Dessert #CanadianButterTart #ButterTart #DanTat #EggCustardTart #EasterDessert #HappyEaster #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? The croque monsieur originated in France, first appearing on café menus around 1910 as a hot ham and cheese sandwich. Its name translates to "mister crunch," reflecting its crispy texture, and it became popular as a quick snack for busy Parisians.
 
My Brunch French Croque Monsieur Casserole originated in the Perspectives test kitchens for one of our restaurants. It is a little bit like a quiche but easier. It is made with sourdough English muffins—for that sourdough twang—ham and Swiss cheese, with a rich, broiled toasty cream sauce topping. While it was inspired by the original French croque monsieur, this recipe is all me. It is fantastic as a brunch dish that allows you to concentrate on your guests and not on your cooking.
 
Prep time: 15 minutes
Toast time: 12-14 minutes
Stand time: 30 minutes
Bake time: 45-50 minutes
Additional time: 35 minutes
Yield: 10 servings / 1 9 x 13-inch casserole
 
Ingredients 
For the casserole
6 sourdough English muffins, cut into cubes
6 tablespoons unsalted butter
2 tablespoons Dijon mustard
8 large eggs
1-1/4 cups half-and-half
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound deli sliced ham
3 cups grated Swiss or Gruyere cheese, divided
 
For the sauce
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon grated nutmeg
3 tablespoons freshly grated Parmesan cheese
 
1 tablespoon chopped chives (garnish)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 375° F.

To make the casserole

1. Lightly grease a 9 x 13-inch baking dish.
2. Melt 6 tablespoons butter.
3. Place the English muffin cubes in a large bowl and top with melted butter and Dijon mustard. Toss until well coated and place spread out in an even layer on a baking sheet.
4. Bake in the preheated oven until lightly browned and lightly toasted, 12 to 14 minutes.
5. Meanwhile, whisk eggs, half-and-half, 1 teaspoon salt, and 1/2 teaspoon pepper together in a bowl until well combined; set aside.
6. Place half of bread cubes in the prepared baking dish.
7. Fold half of the ham slices and tear into 1-1/2 inch pieces and lace the ham between bread cubes.
8. Top evenly with 2 cups of grated Swiss cheese.
9. Top with remaining the bread, ham and grated Swiss cheese.
10. Pour the egg mixture over casserole and press lightly to submerge most of the bread.
11. Let the filled casserole stand at room temperature for 30 minutes.
12. Bake casserole until egg mixture is absorbed, 45 to 50 minutes.
13. Cover with foil during the last 20 minutes of baking time if casserole is browning too quickly.

To make the sauce

1. Meanwhile, melt the butter in a saucepan over medium heat.
2. Whisk in the flour and cook, stirring constantly, about 1 minute.
3. Whisk in the milk until smooth.
4. Bring the mixture to a boil and reduce the heat to simmer, stirring occasionally until thickened, about 3 minutes.
5. Add the salt, pepper and nutmeg; stir well.
6. Cook about 8 minutes on low, stirring occasionally, and remove from heat.
7. Remove the casserole from oven and turn on the oven’s broiler.
8. Pour the cream sauce over casserole and top with grated Parmesan cheese.
9. Place the casserole back in oven and broil until bubbly and lightly browned, about 3 minutes.
10. Let the casserole stand for 5 to 10 minutes.
11. Sprinkle with chives and serve.

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ChefSecret:  You can make individual casseroles by dividing the contents of this recipe between 12 cavities in a medium size muffin pan.
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Quip of the Day:  Q. What do you call a croissant stuck in traffic?  A. A traffic jam-bon! (Jambon is French for ham)
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food. 

We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #Breakfast #Brunch #CroqueMonsieur #CroqueMonsieurCasserole #EnglishMuffins #FrenchBrunch #SwissCheese #GruyereCheese #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? St. Patrick’s Day is tomorrow so you still have time to whip up this delightful dessert. It works well as morning coffee companion, too!
 
This take on a traditional Irish apple cake uses a mix of whole-wheat and all-purpose flours in the base, while yogurt adds richness. Tart Granny Smith apples provide a fresh, sweet-tart bite in every slice. A buttery oat streusel topping brings crunch and warmth to this cozy dessert, perfect with a cup of tea or a shot of Irish whisky.
Prep time:  20 minutes
Bake time:  45 minutes
Cool time: 1 hour
Yield:  8 servings
 
Ingredients 
For the cake
1 cup whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 cup room temperature whole-milk Greek-style yogurt
2 large room temperature eggs
2 teaspoons pure vanilla extract
1 teaspoon lemon juice
1 pound Granny Smith apples, unpeeled, cut into half-inch pieces
 
For the Streusel topping
6 tablespoons melted unsalted butter
1/2 cup light brown sugar
1/2 cup old-fashioned rolled oats
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon almond extract
 
Directions
To make the apple cake

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350° F.
3. Coat a 9-inch springform pan with cooking spray.
4. Whisk the whole-wheat flour, 1 cup all-purpose flour, baking powder, baking soda, salt, and cinnamon and nutmeg together in a medium bowl.
5. In a separate large bowl, combine softened butter and granulated sugar; beat with an electric mixer on medium speed until fluffy, about 1 minute.
6. Add the yogurt, eggs, vanilla and lemon juice; beat just until combined.
7. Add the flour mixture and beat until just incorporated.
8. Fold in the chopped apples.
9. Transfer the batter to the prepared pan and smooth off the top.

To make the streusel topping

1. Combine the melted butter, brown sugar, oats, 1/4 cup all-purpose flour, cinnamon and almond extract in a small bowl; stir until no dry spots remain.
2. Crumble evenly over the batter in the pan.
3. Bake until a toothpick inserted in the center of the cake comes out clean with only a few crumbs and the top is golden brown, about 45 minutes.
4. Transfer to a wire rack and cool completely in the pan, about 1 hour.

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ChefSecret:  This cake can be stored at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days.
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Joan’s Quip of the Day:  Q. What do you call an Irishman who bounces off walls? A. Rick O’Shea.
Ed’s Quip of the Day:  Two Irishmen walk out of a pub… hey, it could happen!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food. 
We have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Dessert #IrishAppleCake #GrannySmithApples #Yogurt #StPatricksDay #Cake #CoffeeCake #Streusel #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? My Uncle Eddie introduced me to Tom Bergin’s, an Irish-style pub in Los Angeles years ago. The owners were devoted to making it the best pub they could. So much so that they periodically went to Ireland on “beverage research” trips. They came back from these trips with new Irish jokes, the latest pub menus and outstanding new recipes from rural Ireland.
 
One of my favorite meals they shared with me was from an Irish pub in a small remote town in the west of Ireland. They told me the pub had a traditional thatched roof, enormous fireplace with a smoldering peat fire, great pints of beer and amazing food, including the best potatoes they had ever had.
 
After one of these trips, I came in for dinner—roast duck and apple-stuffed pork loin. Just as we were starting dinner our server plunked down a large gratin dish of mashed potatoes loaded with Cheddar… the edges still hot from the oven were popping with butter. We were told that they came with every entrée. “Wow,” I thought, “these really are my kind of people.”
 
The mashed potatoes were molten hot, shot through with green onion and contained what I guessed was roughly two tons of butter—again my kind of dish. They had a silky-smooth texture that was contrasted perfectly by the slightly crispy coating of cheddar that was spread over the top. Sure, the entrées were really very nice, but those mashed potatoes were a major bonding moment for me and Tom Bergin’s. 
 
Prep time:  15 minutes
Bake time:  65 minutes
Yield:  6 servings
 
Ingredients
6 tablespoons salted Irish cultured butter, divided (I prefer Kerrygold Irish butter)
2-1/2 pounds unpeeled Yukon Gold potatoes
1 tablespoon kosher salt, plus more for seasoning
1 large clove garlic
3 sliced green onions, tops and bottoms
1 cup whole milk, half ‘n half or heavy cream
1 teaspoon freshly grated nutmeg, divided
1/8 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 cup grated sharp cheddar cheese
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 375° F on the convection setting; 400° in a conventional/regular oven.
3. Rub 1 tablespoon of the butter on the bottom and sides of a 1 1/2 to 2-quart casserole dish; set aside.
4. Combine the whole potatoes, salt and garlic clove in a large pot.
5. Add enough cold water to cover the potatoes by a few inches.
6. Bring to a boil over high heat.
7. Reduce the heat to medium-high and cook until the potatoes are very tender when pierced with a fork, 15 to 20 minutes.
8. Drain the potatoes in a colander set in the sink and leave the potatoes in the colander to steam-dry for about 10 minutes. Retain the garlic clove.
9. While the potatoes are drying, add the remaining 5 tablespoons butter to the empty pot used to boil the potatoes and melt over medium heat.
10. Add the green onions and cook until fragrant, 1 minute.
11. Remove the pot with the onions from the heat and set aside.
12. Discard the potato skins and cut the potatoes into chunks to make it easier to rice them together with the retained garlic clove. Alternatively, pull the skins off of the potatoes with your fingers and mash the potatoes and garlic clove in the pot with a potato masher until smooth.
13. Fold the potatoes into the butter mixture with a rubber spatula until evenly mixed.
14. Gently fold the milk into the potatoes in 3 additions. The mixture will be very loose, but it will set up as it bakes.
15. Add 1/2 teaspoon of the nutmeg and the cayenne pepper. Season to taste with salt and pepper.
16. Spoon the potato mixture into the prepared casserole dish and sprinkle the cheese over the top of the potatoes.
17. Bake until the potatoes puff slightly and the cheese is melted and starts to brown in places, about 30 minutes.
18. If your oven does not have a convection setting, you can broil the casserole until browned on top after baking, 1 to 3 minutes.
19. Sprinkle the remaining nutmeg over the top of the potatoes and serve immediately.
20. Leftovers can be kept, covered, in the refrigerator for up to 3 days. Simply microwave until piping hot to reheat.

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ChefSecret:  Boiling the potatoes with the skins on prevents them from becoming waterlogged when cooking and helps retain more of the flavor of the potatoes in the finished dish. Substitute any other melty cheese for the Cheddar if you prefer—Gruyère, fontina, Havarti and smoked provolone all work well with this recipe. Take it to the next level by adding a slice or two or crisp, chopped bacon or dice boiled ham.
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Quip of the Day:  Q. How do Irish cats celebrate St Patrick’s Day?  A. They have a purrrr-ade.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.  We have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#SideDishes #Potatoes #BakedMashedPotatoes #StPaddysDayEats #YukonGoldPotatoes #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? My latest great barbecue restaurant find in the Las Vegas area is Mission Barbecue. That doesn’t mean I am discounting Fox Smokehouse in Boulder City—they still have the best beef ribs. But now I must declare Mission has the best smoked brisket.
 
They also have an easy-to-duplicate Blueberry Cake Cobbler Extreme.  It only takes two store-bought ingredients, but you would never know it.  Actually, my recipe tastes even better than the Mission Barbecue rendition.
 
You need to purchase 2 cans of blueberry pie fruit and a box of Duncan Hines Yellow Batter Cake Mix, plus a few pantry ingredients that will turn this dessert into an all-time favorite.
 
Prep time:  15 minutes
Bake time:  35 to 40 minutes
Cool time: 10-15 minutes
Yield:  8 to 10 servings
 
Ingredients 
Nonstick spray
2 cans (21-ounce), store-bought blueberry pie filling (I used Kroger house brand)
1 box (15.25 ounce) yellow cake mix (I used Duncan Hines)
1 cup milk (the box called for water)
3 large eggs
1/2 cup melted unsalted butter (the box called for oil)
1 teaspoon almond or vanilla extract
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350° F.
3. Arrange an oven rack in the middle of the oven.
4. Spray a 9 X 13-inch baking dish with nonstick spray.
5. Spread the blueberry pie mix on the bottom of the prepared baking dish and set aside.
6. Blend the cake mix, milk, eggs and butter in a large bowl on low speed until moistened about 30 seconds.
7. Add the vanilla (or almond) extract.
8. Continue to mix the batter on medium speed for 2 minutes.
9. Evenly pour the batter over the blueberry pie fruit. Place it in the pre-heated oven.
10. Let the cake bake for about 35-40 minutes.
11. Let it cool for about 10-15 minutes, scoop and serve.
12. Top with vanilla ice cream or whipped cream.
13. Store leftover cobbler, covered, in the refrigerator, for up to 4 days.

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ChefSecret:  I changed out the water for milk and the oil to melted butter for a richer, more like a scratch-made cake. You can do that with most any boxed cake mix.
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Quip of the Day:  What do you do if you can't find a cobbler?  You get the baker to fix your choux.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food. 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.
#Dessert #BlueberryCakeCobbler #Blueberry #BlueberryCobbler #DuncanHines #PieFilling #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? An Apple Dumpling is a pastry filled with a peeled and cored apple, cinnamon, spices and occasionally raisins and lemon or orange zest.
 
After the apples are first peeled and cored, they are placed on a portion of prepared dough, then filled with cinnamon and sugar. The dough is delicately folded over the apples and the dumplings are baked until tender.
 
My apple dumplings are warm, flaky, apple sweet and tart, drizzled with a sauce that makes itself right within the dumplings. Apple Dumplings are just a little time-consuming, can be a bit fussy, but are not really difficult to make. Serve ‘em up warm, with spooned on sauce and topped with whipped cream or ice cream.
 
Where did Apple Dumplings originate? Though the first recorded Apple Dumplings were made in England in and around the 18th century and can be traced throughout history across many communities in the United States, they've really become known as an iconic Amish food. On our continent, they are believed to be native to the northeastern United States, near Pennsylvania. Often found among the delicious Amish recipes, it is frequently eaten as a breakfast item in their communities. However, they are also regularly eaten as a dessert and sometimes served with vanilla ice cream… my personal favorite way to eat them!
 
Prep time:  30 minutes
Bake time:  1 hour
Yield:  6 dumplings
 
Ingredients 
1 recipe pastry for double-crust pie (see below)
6 large Granny Smith apples (or other tart baking apple), peeled, cored, held in cold water with lemon juice
1/2 cup unsalted butter, cut into pieces, divided
3/4 cup light brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 cups water
2 cups granulated sugar
2 teaspoons pure vanilla extract
turbinado sugar or sugar in the raw
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat your oven to 400⁰ F.
3. Butter a 9 x 13-inch pan.
4. On a lightly floured surface, roll the pastry into a large rectangle, about 24 x 16 inches.
5. Cut into 6 square equal pieces.
6. Remove the apples from the water and ensure they are fully drained. Place one apple on each pastry square with the cored opening facing upward.
7. Cut the butter into 8 pieces. Place 1 piece of butter inside the opening of each apple; reserving remaining butter for the sauce.
8. Divide brown sugar equally between the apples, poking some inside each cored opening and sprinkling the rest over and around the base of each apple.
9. Sprinkle cinnamon and nutmeg over the apples.
10. With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining opposite corners and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples.
11. Place the pastry-wrapped apples in the prepared baking dish.
12. In a saucepan, combine water, granulated sugar, vanilla extract and reserved butter. Place over medium heat and bring to a boil. Boil for 5 minutes, or until the sugar is dissolved. Carefully pour over dumplings.
13. Just before baking sprinkle the tops of the pastry with turbinado or sugar in the raw for sweet added crunch. 
14. Bake in a preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl and spoon some sauce over the top.

ChefSecrets:  Don’t have time to make the dumpling crust? You can use a couple of rolls of Pillsbury Crescent Sheets. Lower the baking temperature to 350⁰ F and bake until golden brown.

                               Ed’s Perfect Flaky Pie & Dumpling Dough
                                                  Use this recipe for dumplings or pie crusts.
Prep time:  15-30 minutes
Chill time: Minimum 30 minutes
Yield:  2 single or 1 double (9-inch) crust
 
Ingredients 
1 cup (2 sticks) cold unsalted butter, chilled
1/4 to 1/2 cup ice water
3 cups all-purpose flour, plus more for rolling
1 teaspoon sea salt
1 large egg yolk whisked with 1 tablespoon warm water
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Remove the butter from the refrigerator and cut into several small cubes.  Refrigerate while preparing the flour mixture.
3. Place a few ice cubes in a small measuring cup (1 cup) and fill it with cold water.  Stir and set aside.
4. Combine the flour and salt in a chilled bowl of a food processor and pulse a few times to combine.  If making crust by hand, whisk the flour and salt together in a large mixing bowl.
5. Scatter half the cubes of butter over the surface of the flour.  Attach the food processor lid and pulse 15 to 20 times until the mixture resembles cornmeal with pieces of butter no larger than pea size. Alternatively, cut the butter into the flour using a pastry cutter, a fork, or your fingertips.
6. Remove the lid of the food processor and sprinkle about 1/4 cup of ice water over the surface of the butter-flour mixture. 
7. Scatter the remaining butter cubes over the water-flour mixture.  Pulse 4 times to combine.
8. You can check to see if the dough is holding together by squeezing a bit in your hand; if it holds together and feels tacky, it's ready. If it breaks apart easily, add a little more water, one tablespoon at a time as needed.  The final dough should have large clumps of dough, small pebbles of butter and should hold together when pressed.
9. Turn the dough out onto a clean work surface sprinkled lightly with flour. Divide the dough into two piles (about 13 ounces each). Use the palm of your hand to quickly gather and press each mound into a thick disk. Wrap in food film and refrigerate for at least 30 minutes or up to 4 days.
10. Unwrap 1 of the disks and place on a work surface dusted with flour. Sprinkle a rolling pin with flour. Working from the middle of the dough outwards, roll the dough out as directed above.  Work the dough as little as possible.

If the dough cracks when you first start rolling, let it stand for one minute to warm slightly before rolling again.  Use more flour if the dough starts to stick. Use a pastry scraper to lift the pastry from the work surface and make sure it's not sticking.
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ChefSecret:  You can substitute lard or shortening for all or some of the butter in this recipe. Leftovers can be wrapped in food film and kept on the counter for up to 3 days.
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Quip of the Day:  Since I am newly married and work with my wife every day, I always read her horoscope in the morning paper to find out what kind of day I’m going to have.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.
#Dessert #JohnnysAppleDumplings #AppleDumplings #GrannySmithApples #BakedApples #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? This Italian Love Cake might look complicated, but as striking as it looks, the layers are easy to pull together.
 
Actually, Italian Love Cake was invented in the USA along with many of the other magic layer cakes. It uses ricotta cheese, a classic Italian ingredient used in many Italian cheesecake desserts.
 
Here’s how it all comes together… A ricotta cheese filling is layered over a chocolate cake batter, and as the cake bakes, the ricotta layer sinks to the bottom and the chocolate cake rises to the top—it’s magic. The cake is topped with a whipped chocolate topping that tastes light and indulgent. The finished cake has three eye-catching layers that look much harder to achieve than they actually are.
 
You can bake my Italian Love Cake with your own favorite chocolate cake or, do what I do when I’m short on time—take a couple of shortcuts with chocolate cake mix and chocolate pudding mix.
 
Italian Love Cake is a perfect dessert for making ahead of time… and perfect for Valentine’s Day. You can make the whole cake from start to finish in one day and hold it in the fridge overnight, or you can bake, cool, and refrigerate the cake, then add the topping just before serving.
 
Prep time:  30 minutes
Bake time:  45 minutes
Cooling and chilling time:  8 hours
Yield:  15 servings / 1 9x13-inch cake
 
Ingredients 
For the chocolate cake layer
Nonstick cooking spray
1 (15.25-ounce) box chocolate cake mix (I prefer Duncan Hines)
1 cup room temperature black coffee
3 large eggs
1/2 cup vegetable oil
 
For the ricotta filling and chocolate topping
1 (32-ounce) container whole-milk ricotta cheese
4 large eggs
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
 
For the chocolate topping
1-1/2 cups cold heavy whipping cream
1 (3.9-ounce) package instant chocolate pudding mix (I prefer Jello)
1-1/2 cups cold whole milk
Garnish with a chocolate dipped strawberry
 
Directions

1. Preheat an oven to 350° F.
2. Spray a 9x13-inch cake pan with nonstick cooking spray.

To mix the cake batter

1. In a large bowl, combine the cake mix, coffee, eggs and oil.
2. Beat the cake batter according to the package directions and set aside.

To make ricotta filling

1. In a second large bowl, combine the ricotta, eggs, sugar and vanilla extract.
2. Beat with a hand mixer on low speed until the mixture is homogeneous, about 1 minute.
3. Scrape the sides of the bowl and ensure everything is fully mixed.

To assemble the layers

1. Scrape the cake batter into the bottom of the prepared cake pan in an even layer.
2. Spoon the ricotta mixture over the chocolate cake batter, starting at the edges and working your way to the middle. Use an offset spatula to spread the ricotta filling into an even layer, fully covering the cake batter.

To bake the cake

1. Bake the cake until the chocolate cake layer has risen to the top of the cake and a knife inserted into the center comes out clean, 45 to 60 minutes. The ricotta mixture may stick to the knife slightly but shouldn’t be wet.
2. Be careful not to overbake this cake. Remove the cake from the oven when a knife comes out clean.
3. Cover the cake with foil in the last 15 minutes if you notice the edges browning.
4.  Place the cake on a cooling rack and cool until the pan is no longer warm, 1-1/2 to 2 hours.

To make the pudding topping

1. In a clean large bowl, whip the cold heavy cream on medium speed to stiff peaks, about 2 to 3 minutes, and set aside.
2. Pour the pudding mix into a medium bowl and whisk to remove any clumps.
3. Pour in the cold milk and whisk until smooth and thick, about 2 minutes.
4. Fold half of the whipped cream into the pudding mixture.
5. Once the first half has been incorporated, fold in the remaining whipped cream. The mixture should be completely homogeneous and fluffy.

To finish the cake

1. Spread the chocolate topping evenly over the cooled cake. Cover in plastic wrap and refrigerate until fully chilled, at least 8 hours or overnight.
2. Once the cake is thoroughly chilled, cut into squares and serve. Store leftovers covered in the refrigerator for up to 5 days.

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ChefSecret:  Boxed chocolate cake mixes are generally pretty similar. The only one I would avoid using in this recipe is the Betty Crocker cake mix that includes pudding—it tends not to rise over the ricotta mixture as well as other chocolate cake mixes.
 
Whole-milk ricotta cheese is ideal for this recipe. It’s the creamiest and tastes the best in the finished dessert. Make sure to whip the ricotta mixture on low speed. You want it to stay dense so that it falls to the bottom of the cake during baking.
 
The cake can become overbaked at the edges if the batter isn’t covered in a thick layer of ricotta, so I like to start spooning the ricotta mixture along the edges first and work my way into the center. Then, I use an offset spatula to ensure the layer is even before baking it.
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Quip of the Day:  How to you silence an Italian? You tie their hands behind their back!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Dessert #ILoveItalianLoveCake #RicottaCheese #ChocolateCake #ChocolatePudding #WhippedCream #MagicCake #HappyValentinesDayDessert #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                        ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Did you know that the famous Italian explorer Christopher Columbus tucked a stash of biscotti in the hull of one of his three sailing ships—the Niña, the Pinta, or the Santa Maria—on his legendary expedition to the Americas in 1492?
 
Many food historians believe that biscotti originated in the Tuscan region of Italy, when in reality it was created centuries earlier in Rome. The word biscotto is derived from the Latin bis for twice and coctum or baked which would soon be adapted to cotto meaning cooked.
 
The first bake in the oven was used to cook the dough, and the second bake dried and preserved the biscotti, providing an extraordinarily long shelf life for nourishment during the Roman Legions' extended journeys and conquests. Pliny the Elder, an author, philosopher and naval commander used to boast that biscotti would be edible for centuries. It is said some were even found in Egyptian tombs, maybe left over from Anthony and Cleopatra days.
 
After the fall of the Roman Empire in 110 A.D., the country was besieged by Visigoths, Vandals, and others—this was the Dark Ages. This was characterized by a lack of culinary or cultural development as citizens struggled to survive.
 
Then came the Renaissance with the reemergence of biscotti by an Italian baker named Antonio Mattei in the mid 1800’s. His original recipe was awarded a prize at the Exhibitions in Florence in 1861, London in 1862 and Paris in 1867. The recipe is still kept as a secret of the Pandolfini family, who inherited the original bakery in 1904, and are now in their fourth generation running it.
 
With biscotti’s reemergence in Italy came its revolution from the pallid, dry staple of Roman nourishment into a culinary gift reflecting distinct local flavors, like the Prato almonds native to Tuscany. Biscotti became so popular as it spread throughout the peninsula that soon every province developed its own flavored version. Ingredients quickly expanded to include anisette, amaretto and even lemon-flavored dough. 
 
These are an Italian family favorites.  They are great for mailing and keep for weeks!
 
Prep time:  25 minutes
Bake time:  50 minutes
Cool time: 10 minutes + 30 minutes

Yield:  3 dozen cookies

Ingredients
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
4 large eggs
2 teaspoons almond extract
1 teaspoon Italia di Flora (King Arthur) or pure vanilla extract
3 cups all-purpose flour
1 cup ground almond flour
1 tablespoon baking powder
1/2 cup chopped candied cherries (or candied fruit, i.e. cranberries, pineapple, blueberries)
1-1/2 cups toasted and roughly chopped pistachios
1/4 cup mini semi-sweet chocolate chips
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat your oven to 350 degrees F. 
3. Prepare a sheet pan with parchment that has been buttered.
4. In a large bowl, cream together the butter and sugar until smooth.
5. Beat the eggs in, one at a time, then stir in the almond extract. 
6. Whisk the flours and baking powder together.
7. Stir the dry ingredients into the creamed mixture until just blended. Mix in pistachios, candied cherries, and mini chocolate chips, if using.
8. With lightly floured hands, divide the dough in half.
9. Shape the dough into two 1-inch diameter long loaves.
10. Place the two dough rolls 5 inches apart on the prepared cookie sheet; flatten each to a 3-inch width.
11. Brush with egg wash (50/50 egg and water).
12. Bake for 35 minutes at 350 degrees, or until set and light golden brown. Half way through baking time switch the trays in the oven top to bottom and bottom to top.
13. Cool for 10 minutes.
14. Using a serrated knife, cut the loaves diagonally into 1/2-inch slices. 
15. Arrange cut slices cut side down on ungreased cookie sheets.
16. Bake for additional 10 to 15 minutes at 350 degrees, or until bottoms begin to brown.
17. Turn the pieces over and bake an additional 10 minutes or until browned and crisp.
18. Cool completely.
19. Drizzle cookies with melted chocolate, if desired.
20. Store in tightly covered container.

ChefSecret:  Drizzle icing with white, dark or milk chocolate or even use royal icing.

Quip of the Day:  “Today we live in the moment unless it is unpleasant. In that case we will eat a cookie.”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Baking #Dessert #Snack #Biscotti #Pistachio #Cherry #PistachioCherryBiscotti #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2026  

How you doin’? My neighbor came over and told me that they were having a large get together at the club we belong to. She promised everyone that she would take care of dessert. She told me she needed about 200 cookies in 3 hours.
 
At Fire Dance, one of my restaurants, I once scooped 400 cookies in 12 hours during the opening freebees festivities. But ever since the day of 400 cookies, I have a new respect for no-scoop cookie recipes. Cookie bars are my favorite way to get all the cookie flavor with none of the cookie work, so I’ve been making these easy, Ugly But Great Tasting Meringue Chocolate Chip Bars ever since.
 
These bars are the perfect dessert, but they also make a great addition to snack boards or a brunch spread. For an over-the-top dessert, I use my Ugly But Great Tasting Meringue Chocolate Chip Bars as a base and top them with vanilla ice cream, chocolate syrup, and whipped cream for a most amazing sundae.
 
You can find similar recipes for these bars in old club or community cookbooks dating back about 100 years. The name relates to the brown, cracked appearance on the top of the bars. But don’t be fooled—while these bars might look a little U-G-L-Y at first glance, these bars are packed with tons of delicious flavor inside.
 
I start with a chocolate chip cookie base and top it with mini-marshmallows, pecans and a chewy brown sugar meringue for the perfect sliceable cookie bar. Everyone loves how the marshmallows and meringue combine with the buttery chocolate chip cookie base for a nod to the nostalgic flavor of s’mores.
 
Make sure the meringue covers the entire top of the dessert. The meringue topping will crack when you slice it into bars, and that’s okay. Just slice carefully to keep as much of the meringue intact as possible.
 
Prep time:  30 minutes
Bake time:  30 minutes
Cooling time:  at least 60 minutes before cutting (they can cool while traveling to the club)
Yield:  12 bars (you can double or triple the recipe)
 
Ingredients 
Nonstick cooking spray
3 large eggs, divided
1 stick unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
1-1/2 cups all-purpose flour
2/3 cup bittersweet or semisweet chocolate chips (I use minis)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup miniature marshmallows
1/2 cup toasted chopped pecans
1 cup packed brown sugar
 
Directions

1. Preheat an oven to 350° F.
2. Spray a 9x13-inch glass baking dish with nonstick cooking spray.

To make the cookie base

1. Separate two of the eggs, leaving the last one whole, and set aside.
2. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment or a large bowl if using a hand mixer.
3. Beat on high speed for 30 seconds.
4. Add the granulated sugar and beat on high until light and fluffy, about 2 minutes.
5. Add the whole egg, the two egg yolks, and the vanilla extract and beat on high until smooth, about 1 minute.
6. Stop the mixer and add the flour, chocolate chips, baking powder and salt.
7. Beat on low speed until just combined, about 30 seconds.

To assemble the base and filling

1. Use a spatula to spread the cookie dough evenly into the prepared baking dish.
2. Sprinkle the marshmallows and pecans evenly over the cookie base.

To make the meringue

1. Wash and thoroughly dry the mixer bowl. For best results, chill the bowl down for a few minutes in the refrigerator.
2.  Add the remaining two egg whites and beat with the whisk attachment on medium-high speed until they start to get frothy, about 2 minutes.
3. Add the brown sugar and beat on medium-high again until stiff, glossy peaks form, about 7 minutes.

To spread and bake the meringue

1. Use a spatula to scoop the meringue into the center of the baking dish, then gently spread it over the marshmallows and pecans, being sure to cover the entire dessert.
2. Bake until the meringue is a deep golden brown and the cookie base no longer looks gooey, about 30 minutes.
3. Allow the dessert to cool completely, 1 to 2 hours, before slicing into bars.
4. Store completely cooled bars in an airtight container at room temperature for up to 2 days.

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ChefSecret:  Do not overmix the cookie base! When you add the flour and chocolate chips to the cookie dough, mix on low speed until just combined. If you overmix the cookie dough, the base will come out tough and dense.
 
Use a glass baking dish: Using a transparent vessel allows you to monitor how the cookie base is baking. If the cookie base looks gooey, it might be underdone. The base should look soft but not gooey when the bars are finished baking.
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Quip of the Day:  There is a man sadly dying in his bed at home when he smells something amazing. It’s the smell of his favorite chocolate chip cookie bars. With his last strength, he gets out of bed, and goes to the kitchen, where his wife of 50 years, is baking up these beautiful chocolate chip bars. And they are on a plate of four of them, just out of the oven. And with his last human strength, he reaches over to take one of the cut bars. But his wife sees him and she rushes over and slaps his hand as she says, “No, those are for the funeral.”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #ChocolateChipBarsCookieBars #Meringue #ChocolateChips #UglyCookieBars #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025