Get the latest recipes from Krumkake http://www.grouprecipes.com/people/krumkake A recipe my mother often made in the fall when the fresh tomatoes were ending and the apples were plentiful. It has a unique taste, but we love it on Swedish Potato Sausage. I know many of you don't have access to that, but it's also good on pork and meatloaf, etc. http://www.grouprecipes.com/101426/indian-summer-relish.html With just the two of us at home these days, I hate to make a big dessert. I scaled down a favorite crisp recipe, put it in two individual serving dishes, and no more leftovers! http://www.grouprecipes.com/101326/apple-crisp-for-two.html Erin made this for a dinner with us, and it was an immediate success. We used some heirloom tomatoes I had found at the farmer’s market, but red tomatoes are fine, too. I think the key to this recipe is using fresh in-season tomatoes, so it limits us to making it during the summer months here. The flavors were fantastic together, and the dish was so colorful, too, with the tri-colored heirlooms. You could use so many different crusts, from phyllo to puff pastry to pizza crust to even a layer of large croutons…let your imagination go wild – lots of variations on this one, but these flavors were king! http://www.grouprecipes.com/101272/tomato-pesto-tart.html I have to give props to my sister-in-law, Marj, for this recipe! She makes THE best melt-in-your-mouth, fall-off-the-bone chicken legs and wings (any pieces can be used) – it’s a favorite in our house. It’s so easy to put together, and the end result is so flavorful. I've used it as a main course, or as appetizers at parties. I make it in foil pans so the clean up is a snap. The key is in the slow baking and coating the pieces generously with the Parmesan cheese the last hour or so! http://www.grouprecipes.com/101271/marjs-italian-chicken-wings-and-legs.html The weather finally cooled off here, and pasta sounded like the perfect dinner. I had some prawns in the freezer, and lots of garlic waiting around, so I made some garlic shrimp and served them over pasta...a side of asparagus and a little salad and supper was done. http://www.grouprecipes.com/99441/shrimp-and-garlic-pasta-for-two.html You know how I love my blueberries, and our plump, sweet Michigan blueberries are in the market. I always like to make this moist, bursting-with-berries, coffeecake as soon as I get my hands on the Michigan berries. http://www.grouprecipes.com/99438/blueberry-coffeecake.html Along with the white sangria that we served, Erin also made a delicious red sangria. While the white was MY personal favorite, the red was also very tasty...it's all a matter of personal preference! http://www.grouprecipes.com/99437/red-sangria.html Erin and I hosted a shower last weekend and Erin came up with the best sangria I've ever tasted. While she didn't use measurements, we tried to write it down to the best of our memories. This is light, fruity, and very refreshing, with a "not to heavy taste" on the alcohol, which was perfect for a wedding shower beverage. http://www.grouprecipes.com/99435/white-sangria.html In the Fall, when apples come into season, this is my family's favorite dessert. It’s very low in fat – something I can’t say about most of my desserts! It’s even better when served warm with some fresh whipped sweetened cream (aren't most desserts?). http://www.grouprecipes.com/98079/apple-cake-with-brown-sugar-topping.html The coffee in this "from scratch" cake doesn't flavor the cake, but helps to give it a rich, dense texture, along with the buttermilk. The cinnamon is so subtle, it's just a hint. This is our favorite chocolate cake, and it's so easy to make, I don't know why I don't make it more often (other than the fact of the calories involved?!). The original recipe came from a newspaper recipe contest back in the 80's...I've been making it ever since. http://www.grouprecipes.com/96831/homemade-chocolate-cake-with-homemade-chocolate-frosting.html