• Comfy Cuisine: Peach Pocket Pies

    These little pies are easy to put together and can be filled with any fruit. When peaches are in season use fresh, but frozen works just as well in this recipe. I was looking to use up the last of my lemon curd.  This recipe called for lemon zest and juice, which I replaced with…

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  • Comfy Cuisine: Vidalia Fried Onion Rings

    There are so many delicious things to look forward to in the summer.  Fresh garden tomatoes, watermelon, sweet corn, and sweet Vidalia Onions.  Nothing like a thick slice, raw on a juicy grilled burger! I have tried doing a batter fried onion ring many times, but none compared to this recipe!  That’s how good this…

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  • Comfy Cuisine: Summer Three-Bean Salad

    Sometimes you want to try something new, something different.  It’s not the case with this salad.  I have been making this for years and this is one of our favorite summer salads.  Make sure to make it the day before.  The longer it marinates, the better it is!  Everyone always asks for this recipe, so…

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  • Comfy Cuisine: Peach Pocket Pies

    These little pies are easy to put together and can be filled with any fruit. When peaches are in season use fresh, but frozen works just as well in this recipe. I was looking to use up the last of my lemon curd.  This recipe called for lemon zest and juice, which I replaced with…

    Read More

  • Comfy Cuisine: Peach Pocket Pies

    These little pies are easy to put together and can be filled with any fruit. When peaches are in season use fresh, but frozen works just as well in this recipe. I was looking to use up the last of my lemon curd.  This recipe called for lemon zest and juice, which I replaced with…

    Read More

If you are from New Jersey or New York you will love this recipe for "crumb buns".  We would get them every Sunday from the local bakery (now closed).

Preheat oven to 350 degrees F.  Spray 8 x 8 baking pan with nonstick spray.  Set aside.  In a medium bowl, sift together 1-1/2 cups flour, granulated sugar, baking powder and salt.  In a second bowl, whisk together egg, milk, canola oil and vanilla.  Fold dry ingredients into egg mixture.

Spread batter evenly into prepared pan.  In a medium bowl, combining remaining 2-1/2 cups flour, brown sugar and cinnamon.  Pour melted butter over flour mixture and toss together until large crumbs form.  Sprinkle crumbs over batter.

Bake for 25 to 30 minutes until a cake tester comes out clean.  Transfer to a wire rack to cool.  Dust liberally with confectioner's sugar.  Cut into squares.

~Adapted from Martha Stewart