Potato Pie with Salmon

  • potatosalmon6 tablespoons unsalted butter
  • 2 medium russet potatoes
  • 1/4 teaspoon coarse salt
  • freshly ground pepper
  • 3 tablespoons cream cheese
  • 3 tablespoons creme fraiche (or sour cream)
  • 5 ounces sliced smoked salmon
  • 2 teaspoons chopped fresh chives


  1. Melt butter in a saucepan over low heat. Remove from heat; let solids sink to bottom. Skim foam. Carefully pour off clarified butter, discarding solids.
  2. Preheat oven to 400 degrees. Slice potatoes a little less than 1/8 inch thick, and lay on a kitchen towel. Heat a large ovenproof skillet (preferably cast-iron) over medium-high heat. Add 2 tablespoons clarified butter; swirl to coat. Arrange some potatoes in concentric circles. Season with 1/4 teaspoon salt and some freshly ground pepper to coat. Repeat with remaining potatoes to form 2 more layers. Pour 3 tablespoons clarified butter down sides of skillet to seep under potatoes. Brush underside of a medium heavy skillet with remaining clarified butter; set over potatoes as a cover. Reduce heat to medium. Cook until underside is golden and crisp, 5 to 7 minutes more. Flip potatoes using 2 metal spatulas. Cover with skillet. Cook until potatoes start to brown, about 4 minutes. Remove top skillet. Bake until underside is crisp, 7 to 9 minutes.
  3. Remove galette from skillet; transfer to a wire rack. Let cool for 10 minutes. Beat cream cheese with creme fraiche until fluffy; spread over potatoes. Top with salmon. Sprinkle with chives. Cut into wedges.

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Pumpkin Bread

2 cups sugar
2/3 cup butter softened
15 oz can pumpkin
2/3 cup milk
4 eggs beaten
3 1/3 cup flour
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp salt
1 tsp cinnamon
1 tsp ground cloves
2/ cup raisins
2/3 cup nuts

Blend sugar and butter in a mixing bowl, add pumpkin, milk and eggs.  Set aside.  Combine flour, baking soda and powder, salt and spices in another bowl; stir into pumpkin mixture.  Add raisins and nuts.  Spoon into 2 loaf pans.  Bake at 350° for 70 minutes, until a toothpick comes out clean.

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Cranberry Orange Scones

2 cups flour
1 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 Tbsp sugar
1 Tbsp grated orange rind
1/2 cup butter, cut up
2/3 cup buttermilk
1 cup dried cranberries
1 Tbsp milk
1 Tbsp sugar


  1. Combine first 6 ingredients, cut in butter with a pastry blender utnil mixure is crumbly.  Add buttermilk and dried cranberries, stirring just til moistened.
  2. Turn dough out onto a lightly floured surface; knead 5 – 6 times.  Pat into 8 inch circle.  Cut into 8 wedges, and place one inch apart on a lightly greased baking sheet.  Brush with milk and sprinkle with 1 Tbsp sugar.
  3. Bake at 425° for 15 mins or untiil scones are golden brown.
  4. 8 servings

(If you cannot find buttermilk, try these buttermilk substitutes)

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Blueberry Muffins

  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1 tsp vanilla
  • 2 1/2 cups fresh or frozen blueberries
  • 2 Tbsp cinnamon sugar for topping


  1. Cream butter and 1 cup sugar until fluffy.
  2. Add eggs one at a time, beating well
  3. Combine flour, baking powder & salt; add to creamed mixture, stirring GENTLY
  4. Add milk & vanilla, mix lightly
  5. Stir berries into batter and spoon batter into well buttered muffin tins
  6. Sprinkle cinnamon sugar on top of each muffin
  7. Bake at 375° for 30 minutes
  8. Cool in pan before removing
  9. Makes 12 large muffins

Thanks to Karen Mannello for this recipe

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Waffles from Scratch

1 3/4 cups flour
2 tsp baking powder
1/2 tsp salt
3 tsp sugar
3 egg yolks – beaten
1 1/2 cups milk
1/3 cup vegetable oil
3 egg whites – stiffly beaten

Measure and mix dry ingredients
Combine yolks and milk – stir into dry ingredients
Add oil
Carefully fold into egg whites

Cook according to directions on waffle maker

Serves 6

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