Coconut Cream Pie

Get this easy-to-follow coconut cream pie recipe and have an all-time favorite in under an hour!

Mai Tai Pudding

Using a wire whisk while stirring this stovetop pudding is easier than using a wooden spoon – the whisk also moves more of the pudding around, ensuring an even dispersion of ingredients.

Lemon Upside Down Cakes

The Meyer lemon is a common sight in California these days, ripening in late winter and early spring. I use them for their mild, sweet yet tart flavor, but any lemon will do-organic are best when eating the peel, as you will in this lemony cake. I served these for a decidedly non-fancy brunch and […]

Mani’s Lemon Bars

This is a classic lemon bar recipe. To keep longer than a few days, it’s best to wrap each bar in plastic and freeze. If you choose to sift powdered sugar over the top, it tends to be absorbed after a day or two – simply sift a few more tablespoons over the bars before […]

Lemon Cream Frosting

This easy to follow frosting recipe is very lemony and calls for lemon zest and juice.

Irish Soda Bread

This classic Irish soda bread is perfect for making a quick and sweet bread anytime during the year, but especially during St. Patrick’s Day celebrations. You can omit the raisins if desired.

Hawaiian Drop Cookies

These Hawaiian drop cookies are filled with pineapple and coconut along with vanilla and almond extracts.

Blueberry Bliss Cobbler

This cobbler is pure blueberry bliss! It is luscious all by itself or served with whipped cream or vanilla ice cream, and leftovers make a fabulous breakfast.

Blueberry Strawberry Double Take Pie

Be sure to use a non-reactive saucepan when preparing this recipe. Non-reactive cookware is made of a material, such as stainless steel, that will not react with acidic ingredients. Acidic ingredients can cause pitting and discoloration in some cookware.