I should begin by telling you that when I decided on this recipe, it was under the assumption that there were plenty of apples in the fridge.  I remember buying the apples, and I didn't eat the apples... but I don't live alone.  The apples were all but gone when I went to retrieve them.  So instead of making an Apple Crunch, I'm making a Pear-Apple Crunch (4 pears and 1 apple).  I'm glad the kids are choosing healthy snacks, I don't want you to think I'm complaining.  I had to laugh it off. So other than subbing out a different fruit, this recipe is true to form.  Sort of.  The written recipe on the card below is word for word, the same as the original.  However, I chose to make this one Gluten Free and Vegan so that I could be my own taste tester for once (not really, I've also tried these recipes:  Grapefruit Avocado Salad ,  Thousand Island Dressing ,  Potato Chip Cookies ). If you're following the glutenous version, use t...

I couldn't help myself.  I just had to do it.  This recipe called for Oleo Margarine and there's no way I'll bring it into my house.  The closest thing I have on hand is Earth Balance Soy Free Buttery Spread.  And since I was using "my butter" I decided to use "my flour", Bob's Red Mill 1 to 1 All Purpose GF Flour Blend.  Finally, something I can taste test, but with a name like Potato Chips Delight, do I really want to? Thanks go out to Dorothy, a woman who I did not know.  I was familiar with Lala's friends Belle and Henrietta.  My Aunt Peg, Lala's youngest sister was another prominent figure, along with Aunt Peg's friend Irma.  My Aunt Do joined us every Thanksgiving, and although Aunt Addie, Lala's oldest sister, was still alive when I was young, I'm sad to admit that I don't remember her. I doubt my siblings would remember Henrietta.  I only remember her visiting us at our first home.  My best guess is that she passed...

I don't know how many times in the last couple of years that I have longed for pizza. Not pizza as I once knew it. I'm talking about a cracker crust that is crispy. Something that holds together. So many recipes are elaborate and call for ingredients that I don't already have on hand.  When it comes to cooking, I only use what I already have in the fridge, pantry, and garden. In this recipe, if you use real eggs, good for you. Just be sure to decrease the water. Don't have a GF Flour blend?  Straight up almond flour works just as well. The taste is slightly altered but not in a bad way.  I treat the kitchen like a chemistry workshop. A little bit of this, and a dash of that to produce a masterpiece. As my family can attest, I almost never write the recipe down. Consider yourself lucky that this recipe made it on to paper to eventually become this post. With that said, here ya go... Ingredients: 1/2 C. Gluten Free Flour 1/8 C. Egg Replacer 1/4 C. Wa...

For nearly two decades, I have been making a version of this recipe that my Bubbie shared with me on the cusp of my 20th birthday. As an undergrad, apartment dweller, I was very proud of my newfound freedoms. When time and money allowed, my roommates and I would spend our time baking treats to eat and share with friends.  Bubbie's version of the recipe was top-secret. I didn't share it with anyone for at least ten years. Part of me was certain no one could make this recipe the way I could (I was young, what can I say?).  If I shared it with one person, how many others would have this coveted list of ingredients wrapped up into a chewy, delicious treat?  The thought of someone else sharing was even more distressing than my doing so in the first place. Once I got over myself, and I'm aware some things take longer than others, I shared this recipe with so much pride... Until it was pointed out to me by one of the recipients that it likely came from the back of a box.  H...