https://www.sundayswithsavannah.com/recipes daily 0.75 2026-08-19 https://www.sundayswithsavannah.com/recipes/sad-custard-pie monthly 0.5 2026-08-11 https://images.squarespace-cdn.com/content/v1/6793e3a224ab1307d49df36b/a1a7a93d-a243-4d7d-8dd2-de9815c2cc4c/IMG_4548.JPEG Recipes - Sad Custard Pie - Ingredients: 6 Eggs 1 cup White Sugar 2 Tbsp Cinnamon 2 Tbsp Nutmeg 3 cups Oat Milk 1 Pie Crust 2 Tbsp Softened Butter Prep Preheat the oven to 350 degrees Fahrenheit Directions: In a bowl mix the Eggs, Sugar, Cinnamon, and Nutmeg together thoroughly (you don’t want streaks of egg or anything; it needs to be homogeneous. Pour in one cup of milk at a time to the mixture, mixing as you go until completely combined Grease a pie pan with the Butter and line with your Pie Crust Pour the filling into the pie crust and top with a thin layer of Nutmeg Place in oven for about 1 hour and 15 minutes, or until completely solid and a knife comes back clean when poked through it Once the pie is cooked, you’ll want to let it cool down completely before serving. If you cut into it while hot, the custard will not be set properly. https://www.sundayswithsavannah.com/recipes/blueberry-compote monthly 0.5 2026-08-05 https://images.squarespace-cdn.com/content/v1/6793e3a224ab1307d49df36b/ebf8bf56-982c-409a-b8da-8e5d2fcdd3fb/IMG_4528.JPEG Recipes - Blueberry Compote! - Ingredients: 32 oz Blueberries (wash your fruit friends) 1/2 cup sugar 2 Tbsp Water 1 Star Anise pod 2 vanilla pod (should already be scraped and used for a different recipe (see my Lemon Ricotta Waffles!) 2 Tbsp lemon juice Prep: WASH YOUR FRUIT Directions: In a medium saucepan, combine all ingredients and set to low heat until simmering. Simmer until the blueberries are mushy and a syrup consistency has formed. Remove the star anise and let cool. ENJOY! https://www.sundayswithsavannah.com/recipes/lemon-ricotta-waffle-batter monthly 0.5 2026-08-05 https://images.squarespace-cdn.com/content/v1/6793e3a224ab1307d49df36b/18f8adf3-4316-41a4-96d6-4450991ccacd/IMG_4514.JPEG Recipes - Lemon Ricotta Waffle Batter! - Ingredients: 2 ¼ pounds Flour (i used gluten free 1x1 flour by King Arthur, but you can use regular flour and it’s the same) 3 Tbsp Baking Powder 12 oz Sugar 2 Tbsp Cinnamon 6 Eggs (separate the yolks and whites) ¾ cup Olive Oil 7 cups Oat Milk 2 Vanilla Bean pods scraped ½ cup Lemon Juice 2 Lemons Zested 2 ½ pounds Ricotta cheese Prep: You’ll want to separate your yolks from your whites into two bowls, whisk your egg whites to hard peaks, and scrape the vanilla bean pods (i keep the pods for the compote if i decide to make it) Directions: In a VERY LARGE bowl, combine the flour, baking powder, sugar, and cinnamon In a separate bowl, combine the egg yolks, olive oil, milk, scraped vanilla, lemon zest, and lemon juice. Slowly add the wet ingredients to the dry until combined Add the ricotta in small batches until completely mixed in Fold in the egg whites until there are no streaks and they are fully combined TADA! WAFFLE BATTER COMPLETE! lol but anyways enjoy your waffles! look for the blueberry compote on my page next week! https://www.sundayswithsavannah.com/recipes/pasta-with-arrabbiata-vodka-sauce-peppers-onions-and-italian-sausage monthly 0.5 2026-08-05 https://images.squarespace-cdn.com/content/v1/6793e3a224ab1307d49df36b/738a9dec-f0e2-49fc-9d68-70f38a730cda/IMG_3019.jpg Recipes - Pasta with Arrabbiata Vodka Sauce, Peppers, Onions, and Italian Sausage! - Ingredients: 1 Yellow Bell Pepper, julienne 1 Orange Bell Pepper, julienne Half a Sweet Onion, diced 4 cloves of garlic sliced into chips (I like to cut on the long side so they are oval shaped) 2 packs of Italian Sausage Links (I like the Johnsonville Fresh Italian Sweet Sausage Links), cut into circles 2 pounds of dried pasta (your choice but I like Orecchiette or Casarecce) ¼ Lemon, juiced 3 Tbsp Olive Oil 3 Tbsp Tony Chachere's Creole Seasoning 1 Tbsp Old Bay 1 Jar Vodka sauce (Frederik’s by Meijer Arrabbiata Vodka Artisan Pasta Sauce (the 25oz jar) is my favorite) Prep: You’ll want to cut your garlic to chips, cut your sausage into circles, dice your onion, and julienne your peppers. Also juice your lemon. Please keep each separate in bowls. Directions: In a large saucepan, put 3 Tbsp Olive Oil and heat until glossy, then pour in your peppers, onions, garlic, and season with about half of your seasoning (1 ½ Tbsp Creole seasoning and ½ Tbsp Old Bay); once softened, taken out of the pan and set to the side. In a large pot, fill about ¾ of the way with water and bring to a boil; salt the water and pour your pasta in to cook; cook about 8 minutes or until Al dente While the pasta is cooking, put the sausage in the pan and sear on both sides until cooked all the way through, then combine with the peppers, onions, and the rest of your seasoning. Once the pasta is done, drain and save about ½ cup of pasta water. Combine the pasta, meat, veggies, and sauce in a bowl; use the ½ cup of pasta water to rise the jar of sauce and pour it into the bowl with everything else so that you get every bit of sauce and it thins everything out a bit. 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