These little mini pies make a lovely lazy morning breakfast. Full of spiced apples and the crust is remarkable silky, yet flaky. The almonds add a crunchy dimension to the soft apples.
Wonderfully simple dessert to make that can be packed in a lunch or carried on a hike. Rich and flaky crust really means they should be eaten outside. Plan on making them on the next family picnic.
I'm not sure when we found these as little triangles of deliciousness in the frozen food section, but I always thought that they would be hard to make. When we looked for them again we couldn't find them, and I thought, "Why not make my own?" I must admit I was intimidated working with the Phyllo dough to make little triangles. So, I thought I'd give it a try with a sheet and simply cut to suit. No complaints and plus I love the unorthodox add of sunflower seeds. Oh yeah, not sure why we simply call them "Spankies". It was just fun to say in the grocery store, "Do you want Spankies tonight for dinner?"
Every once a while I get challenged to create something tasty that meets a dietary restriction. This time was for a couple of dear friends that absolutely do not touch anything with alcohol. I generally cook with vanilla, but what are cookies without a little touch of something exotic? This is a basic chocolate chip recipe, but instead of vanilla I used cardamom & cloves (Spices they can get in their country.) This is for Mensure & Kaltrina! They loved these cookies on hikes or just because.
This recipe comes from Brenda Meyers from Odessa, TX. This is her "go to" pizza crust recipe that never fails to delight the taste buds.
"Oh yeah, in the summer I go straight to the grill, I don’t mess around with heating up my kitchen with a hot oven. No pizza stone on the grill, I just use a Pizza peel to get it on and off. I guess you could use a stone though, I just never have."
This recipe comes from a Portuguese language Asian cookbook. We used to get little beef ribs there and slow cook them in a simple oven with no "temperature" gauge. The idea was a good marinating time beforehand of at least 2 hrs. Luscious and unforgettable.
Joyan Becker my mother in law first set this on the table during many a wonderful family dinner. Making this special bread smells lovely all the way through from the bread rising to the sauté of the garlic & herbs in butter and olive oil. Eating it with good butter or sopped up in a gravy is just heavenly.
This recipe has been a family favorite adapted from the Fanny Farmer Baking Book ©1984. I had to spring this on my family as it sounds pretty unusual for a cookie. I've updated it for less sugar and healthier option for the fat content.
Good cabbage seems to be available all year around. This dish hit the spot for a "different" type of salad side dish. Lots of flavor and very good for you.