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Strictly for grown ups, this recipe smooth and creamy beverage is made with either almond or coffee liqueur.

A fragrant saute of onions, garlic, bell pepper and mushrooms is simmered with white wine and lemon juice, with fresh scallops tossed in to soak up the flavors. Serve with fettucini bathed in pesto, and sprinkle with Parmesan cheese.

My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.

Swiss Chard, also known as silverbeet is a fresh addition to this simple pasta salad. It is very refreshing on a hot day.

This light fruitcake is what some people prefer, and my mother always made both kinds for everyone’s taste at Christmas. This recipe is also very old.

A classic recipe for brown beef gravy. If you like gravy, you’ll love this!

A great Cake for all that Zucchini at the end of the season, and the kids love it too!

This vegan version of an all time favorite dessert will have you coming back for seconds. A graham cracker crumb crust is filled with tofu, nondairy cream cheese, lemon juice and zest, soy milk and cherry pie filling.