Original Blackberry Torte

22 Comments August 13, 2017 FrugalHausfrau

I’ve been making little summer cakes all summer long, and one I especially wanted to make was the famous Original Plum Torte by Marion Burros of the New York Times. The Times published this recipe every year from 1983 to 1989 and pledges every year the recipe will be available to all. The more I thought about, though, the more I wanted to forgo the plums and adapt the recipe. So here it is, the Original Blackberry Torte.

Original Blackberry Torte – a riff off of Marion Burros Original Plum Torte

Blueberry Buckle

53 Comments August 6, 2017 FrugalHausfrau

So this year must have just been a killer year for blueberries! I’m seeing so many gorgeous ones at the store, the markets, everywhere. And so I’ve made several blueberry desserts & recipes, some successes, some maybe not so much. One that was a huge success is this Blueberry Buckle. The folks, especially my Da, went nuts over this!

Blueberry Buckle (this one has some peaches, too)

Enchiladas con Carne

38 Comments July 21, 2017 FrugalHausfrau

Those of you who know me know I’m kind of a sucker for Mexican food. Or Southwestern. Or Tex-Mex. When I saw these old-school Tex-Mex-type enchiladas pop up in an email from the New York Times, I was all over it. These are Enchiladas con Carne from El Real Tex-Mex in Houston.

Enchiladas con Carne

Vaguely Vietnamese Slow Cooker Pork Tacos

47 Comments October 28, 2016 FrugalHausfrau

Slow cooked to perfection, this fall off the bone, tender pork was featured in “Slow Cooker Redeemed” in the New York Times. “It results in a vaguely Vietnamese tangle of pulled pork that is best accompanied by a bright and crunchy slaw, and served on warm flour tortillas…” I made you wait for Vaguely Vietnamese Slow Cooker Pork Tacos, yesterday when I posted the Vaguely Vietnamese Slaw recipe, and I think these Tacos are worth that little delay.

Vaguely Vietnamese Slow Cooker Pork Tacos

Vaguely Vietnamese Slaw

14 Comments October 27, 2016 FrugalHausfrau

I’ve kind of fallen in love with this recipe, which is just a component in a meal to come. So I guess it’s a “teaser” recipe. Bright and crunchy with a Vietnamese “flair” this is a marvelous slaw to serve with all kinds of things.