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Spiced Almonds
Take me to the lesson... Spiced Almonds These spiced nuts have been a family favorite for years and were a staple for our gift baskets. I often make several batches, freeze them, and bag them up for gifts as needed. 1 teaspoon cumin1 teaspoon chili powder1 teaspoon...
Baked Ricotta with Vine-on Cherry Tomatoes
Take me to the lesson... Baked Ricotta with Vine-on Cherry Tomatoes The combination of creamy ricotta and sharp, nutty Parmesan is so tasty! I wrote this recipe specifically for my vine-on cherry tomatoes, but this recipe is a year-round family favorite. extra-virgin...
Artichoke Strata
Take me to the lesson... Artichoke Strata I make Artichoke Strata in the fall as a vegetarian main dish. In the winter, it makes a great holiday side dish 1 tablespoon extra-virgin olive oil1 cup finely chopped shallot4 cloves garlic (minced)2 10- ounce packages...
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Chambord Berry Trifle
Take me to the lesson... Chambord Berry Trifle This recipe feeds a crowd, and is best put together a couple of hours before serving. =====pound cakes=====2 sticks butter1/2 cup shortening3 cups sugar5 eggs3 cups flour1/2 teaspoon Kosher salt1/2 teaspoon baking powder1...
Crêpes
Take me to the lesson... Crêpes I love to keep a stack of crêpes in my freezer. They are delicious stuffed with eggs, vegetables, or berries. 8-inch non-stick skillet 2 eggs1 cup milk3/4 cup all-purpose flour1 pinch salt2 tablespoons vegetable oil=====1/2 stick butter...