This was my aunt’s recipe for fudge, passed down through the family. It’s better than any fudge I’ve ever had at the Jersey shore, and easy enough to whip up in 15 minutes or so.

This mint jelly is a perfect accompaniment to lamb or as a surprise ingredient to any sandwich. It’s even great on toast! Coarsely chopping the mint leaves and using green food coloring lends an appetizing color.

The melding of banana, coconut and pecans give this cake a unique flavor. Best if made a day before serving.

Great, Great Grandpa Apell had a huge farm in Illinois with prize-winning corn. He made Popcorn Balls for all the Grandkids at Christmastime. He lived to be 106 and claimed workin’ the farm and eatin’ corn was the secret! This recipe is delicious!

The secret to no-fail meringue is cornstarch which acts as a stabilizer. For this recipe, it ’s cooked up with water, cooled, and slowly added to the beaten egg whites.

Imagine spreading this tasty jam on a fresh, hot biscuit! Pureed persimmons are boiled with sugar, lemon juice, orange zest and nutmeg, then sealed in sterilized jars and stored in the freezer.

Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended.

Here’s and old-fashioned carrot cake that’s got more carrots than spice. Pecans can be substituted for walnuts.

Chewy cornbread with whole kernel corn gets heated up with jalapenos, and the bread machine does all the work.

A spicy barbecue sauce with the zing of green chili peppers has an extra ingredient — black coffee. The deep dark flavor is perfect for grilling beef.

Old-fashioned carrot salad made with lemon gelatin and pineapple. Grandma didn’t specify the amount of carrots. You probably can’t use too much!

This recipe was given to me by a friend with whom I exchange recipes. It is so moist and good. Being a nurse, I am always looking for quick easy recipes.

Serve this simple, sweet pear spread over fruit breads, coffee cakes and sweet rolls. Try it on ice cream, too!

This is a simple but rich cake.

This watermelon slush features fresh cantaloupe and orange juice with just a bit of honey.

This recipe came about purely by luck. A few years back, I had to make a last minute dessert for a party. I had wanted to make cheesecake but I did not have graham cracker crumbs. I did have a package of brownie mix and frosting. They were a hit at the party and I have made them ever since.

This is awesome to make and pack to have with you around town in a bottle, or just have for breakfast anytime.

For those of us who like to make EVERYTHING ourselves — an original wonton wrapper recipe. Use the wonton wrappers to form tasty little dumplings stuffed with your favorite fillings.

Blueberries and raspberries mingle in this thick, rich, delicious topping for pancakes or waffles.

Frederick’s newest culinary destination, Shab Row Bistro, is holding their first beer dinner (featuring yours truly, of course) Wednesday, February 23.

Here’s a glimpse at the menu:

First Course

• Ale and Cheese
• Doggie Style Classic Pale Ale

Second Course

• Lobster ravioli with macadamia nut and chive veloute
• Tire Bite Golden Ale

Third Course

• Prince Edward Island mussels, garlic, chili
• Raging Bitch Belgian-Style IPA

Fourth Course

• Sheppard Mansion Farms short rib, pomme puree, winter vegetable
• Gonzo Imperial Porter

Dessert

• Walnut chocolate chip cookies
• Coffee Stout float

Dinner is $70 per person and will begin at 6:30 pm. To make a reservation, call Shab Row Bistro at 301-631-8102.

A simple dough of flour, salt, oil, baking powder, egg and water yields plenty of pierogi wrappers, ready to be stuffed with the filling of your choice.

An easy blend of pickles, onions, and your favorite mustard. Your hot dogs will thank you.

This is a sumptuous cake!

The Blue Iguana is hosting Flying Dog for a beer dinner Monday, February, 21.

The reception will begin at 7:00 pm with our Doggie Style Classic Pale Ale paired with Southwestern spring rolls with garlic jalapeno aioli, shrimp lollipops with chipotle lime sauce, fried catfish fingers with creole tartar sauce, and chicken satay with peanut sauce.

Then, the following courses will be served at 7:30 pm:

• Pan seared jumbo sea scallop with baby arugula and hearts of palm salad (Roma tomatoes, pine nuts, parmesan cheese, and lemon parsley vinaigrette) paired with our Garde Dog Biere de Garde
• Grilled bistro steak with roasted garlic mashed potatoes, mushroom caps with asparagus and spinach, and a blue cheese demi glace paired with our Gonzo Imperial Porter
• Red curry jerked pork medallion with vegetable stuffed poblano petter, sweet potato gratin, and pork veloute with our Raging Bitch Belgian-Style IPA
• Tiramisu parfait with our limited-edition Coffee Stout

Dinner is just $45 per person with very limited seating. Call Blue Iguana at 703-502-8108 to make a reservation.

This cookie in a jar mix has a little bit of everything in it. A great gift idea!