This week's column is dedicated to "Ye Old Mill Pub" on Route 3, Belfast. Their apple pie is the best I've ever eaten in a restaurant!

Honey Cornbread

1 cup buttermilk

2/3 cup honey

2 large eggs

4 tablespoons unsalted butter, melted

1 1/4 cups flour

1 cup cornmeal

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

Adjust rack to middle position and heat oven to 375 degrees. Grease 8-inch square baking pan. Whisk buttermilk, honey, eggs and butter together in bowl, until thoroughly combined and no streaks of honey remain. Whisk flour, cornmeal, salt, baking powder and baking soda together in large bowl.

Whisk buttermilk mixture into flour mixture until thoroughly combined. Transfer batter to prepared pan. Bake until golden brown and toothpick inserted in center comes out clean, 30 to 35 minutes. Cool in pan for 5 minutes. Turn cornbread out onto wire rack and cool for 15 to 20 minutes. Serve.


Amish Tomato Dumplings

3 tablespoons unsalted butter; plus 2 tablespoons melted

1/2 cup finely chopped onion

1/4 cup minced celery

1 (28 ounce) can diced tomatoes

2 teaspoons brown sugar

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup minced fresh parsley

1 cup flour

1 1/2 teaspoons baking powder

1/2 cup whole milk

1 large egg, lightly beaten

Melt 3 tablespoons butter in Dutch oven over medium heat. Add onion and celery and cook until translucent, about 3 minutes. Stir in tomatoes and their juice, sugar, salt and pepper. Bring to simmer and cook until vegetables are softened, about 5 minutes. Remove from heat and stir in 2 tablespoons parsley. Combine remaining 2 tablespoons parsley, flour and baking powder in large bowl. Stir in milk, egg, and melted butter until combined and batter is smooth. Return tomato mixture to simmer over medium heat. Using greased tablespoon measure, drop heaping tablespoon-size dumplings on top of tomato mixture, leaving about 1/2 inch between dumplings. Cover and cook over low heat and until dumplings are firm and cooked through, about 20 minutes. (Do not uncover during cooking). These dumplings are delicious served with grated Parmesan.


More the merrier Orange, Fig and Walnut Bars

1 package (18 1/4 ounce) orange cake mix

1 jar (10 ounce) fig preserves

1/2 cup canola oil

1 egg

2 cups chopped walnuts

In a large bowl, combine the cake mix, preserves, oil and egg; beat on low speed until blended. Stir in walnuts. Batter will be thick. Spread into a greased 13-by-9-inch pan. Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Cut into bars.


Nutty Berry Trail Mix

1 can (15 ounces) mixed nuts

2 cups semi sweet chocolate chips

1 package (9 ounces) raisins

1 package (6 ounces) chopped dried pineapple

1 jar (5.85 ounces) sunflower kernels

1 package (5 ounces) dried cranberries

In a large bowl, combine all ingredients; mix well. Store in an airtight container.


Our thought for the week: "You must not lose faith in humanity. Humanity is an ocean; if a few drops of the ocean are dirty, the ocean does not become dirty." — Gandhi