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The latest recipes, reviews, and food photos from Michigan home cooks.

Michigan

The Wolverine State is touched on by four of the five Great Lakes. (Lake Ontario is the odd lake out.) Not surprisingly then, Michigan is also called the Great Lakes State. Michigan is made up of two separate peninsulas, with the larger (and much more populous) lower portion being shaped somewhat like a mitten, and the Upper Peninsula horning its way out from the top of Wisconsin into Lakes Michigan and Superior. Two industries are practically synonymous with Michigan: the automobile (centered around Detroit) and breakfast cereal (centered around Battle Creek). Michigan is also a major cherry-producing state, producing about 75 percent of the tart cherries grown in the United States. These are the sour cherries that are best suited for pies, jellies, jams, and juices. Early French explorers from Normandy (still a center of cherry production in its own right) planted the first cherry trees in the Midwest on their way to founding cities like Detroit. The trees thrived along Lake Michigan, setting the stage for a serious industry to blossom. Michigan is also morel country. Meaty morels grow wild in the Michigan woods, clinging to the roots of elm and oak trees.

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	Featured Cook Joan King Cooking Level: Intermediate Home Town: Birmingham, Michigan, USA Living In: Clermont, Florida, USA
About me: I am a widow and still enjoy cooking although am learning to cut back on the amounts. My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

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Cheryl

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Home Town: Flint, Michigan, USA

Living In: Virginia Beach, Virginia, USA

About me: I am a Registered Nurse and teach at a Nursing School and Private High School. My true love is baking and my daughter and I own a small catering business. We specialize in Weddi…
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Home Town: Grand Rapids, Michigan, USA

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Living In: Dearborn, Michigan, USA

About me: I am a wife and mother of two teen-age boys. Reading and sewing is my passion.

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Newest Reviews

Pumpkin Cheesecake II

Reviewed on Oct. 11, 2008 by abickman1

I brought this to a dinner party last night and it was a big hit. The pumpkin flavor was not overwhelming, and it was very delicious without being overly rich. I did make a few changes- I used a gingersnap crust with a dash of cinnamon and a few ground pecans. I omitted the mace and used 1/8 teaspoon of nutmeg instead. Finally, I didn't use the lemon extract. I baked it in a water bath for about 55 min. and then turned off the oven and left it in (overnight on accident). I put in the fridge in the morning and it was perfect- no cracks and just the right consistency- creamy without being too mushy. I will definately make this for thanksgiving! If you are looking for a good holiday dessert look no further!

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Supreme Apple Butter

Reviewed on Oct. 11, 2008 by imallie

This recipe is SO amazing. I had to use a little less cloves, and I used regular brandy, because it was all I had. I made one batch and I really wish I had doubled or tripled it. My husband and I canned them in 15 half pint jars, using the hot water method. Making this was relatively easy,the only part that took a lot of time was actually peeling the apples. I am going to make this again and again, and my family and friends will definitely be receiving some for Christmas. Thanks for an awesome recipe!

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