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| Prep Time: | 10 Minutes |
| Cook Time: | 10 Minutes |
Nice alternative to peanut brittle but you must use RAW almonds.
| Rating: | |
| Prep Time: | 5 Minutes |
| Cook Time: | 0 Minutes |
A delicate appetizer. It's easy to prepare.
| Rating: | |
| Prep Time: | 10 Minutes |
| Cook Time: | 25 Minutes |
Adapted from: Pillsbury Christmas 2008. These muffins go great with dinner or as a snack with tea or coffee. Enjoy and Cook with much Love, Catherine
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| Prep Time: | 5 Minutes |
| Cook Time: | 0 Minutes |
Pesto is a great spread that can replace butter or dip. Pesto is like Italian salsa. Enjoy and Always Cook with Lots of Love, Catherine
| Rating: |  |
| Prep Time: | 5 Minutes |
| Cook Time: | 15 Minutes |
This is very reminiscent of pesto and so good even the youngest of my kids loved it! Simple and delicious. This doubles and beyond very easily.
| Rating: | |
| Prep Time: | 10 Minutes |
| Cook Time: | 10 Minutes |
Adapted from: The Taste of Italy by Frederic Lebain & Jean Paul Paireault. This is a unique dessert that is sure to please! Enjoy and Cook with Love, Catherine
| Rating: | |
| Prep Time: | 10 Minutes |
| Cook Time: | 10 Minutes |
Adapted from Company's Coming Fondue book (which didn't include chocolate or cocoa at all), these macaroons are crazy-good!
| Rating: | |
| Prep Time: | 10 Minutes |
| Cook Time: | 15 Minutes |
You won't believe these cookies don't have flour or sugar! They're crunchy and oily... Stock up and keep them in your freezer-they defrost in seconds. Easy to make-double or triple the recipe!
| Rating: | |
| Prep Time: | 15 Minutes |
| Cook Time: | 55 Minutes |
A tantalizing blend of maple and almond flavors in a light and easy cake that's perfect for Fall.
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| Prep Time: | 15 Minutes |
| Cook Time: | 15 Minutes |
A wonderful taste treat in a cookie style scone with hints of lemon and ginger with a little almond crunch!
Ginger Garlic Coleslaw is a post from: Iceberg to Arugula I love coleslaw. Not the drippy, gloppy variety that no one ever owns up to bringing to the family pot luck. But the crispy, crunchy, thoughtfully accented and textured variety. Is that too m (read full article)
Alert the presses, it’s officially the wettest summer on record for Iowa! Well actually, no need to alert the press – that’s who I heard it from. Apparently we had some crazy storms again last night, which I again heard none of, a (read full article)
This is the very first curry I dared to make from scratch and thankfully it turned out very well! The flavours are quite rich and not too spicy, so you could add more chilli powder to suit your taste. Serves 4 850g shoulder of lamb, cut into bit (read full article)
Gourmet Magazine's Legacy Lives OnSadly, Gourmet Magazine came to an end last year. However, its legacy of culinary excellence will surely continue to grace the kitchens and dining tables of the world’s most discerning palates.I finally found my re (read full article)
I really need to start exercising some restraint at the farmer’s market. If you could only see my fridge during the summer months. I have bowls and bowls of juicy berries and fresh fruit of all kinds. I always way over buy. The three of (read full article)
Nectarines are wonderful baked. Take some ripe nectarines and cut in half, removing the stone. Sprinkle with ground almonds and brown sugar. Bake in a moderate oven (180 degrees c.) for 30 minutes. Serve warm. (read full article)
“I don’t think a really good pie can be made without a dozen or so children peeking over your shoulder as you stoop to look in at it every little while.” — John Gould Ok, so maybe I don’t have a dozen (read full article)
We’ve had quite the dark and stormy start to this Monday morning – lightening and thunder galore! I made a cozy, comforting breakfast to combat the wind and rain, Apple Crisp Oatmeal. In the mix: 1/3 cup old fashioned oats 2/3 (read full article)
Holy.Cow. What a night!! Ben and I went to bed around 11 (party animals, I’m telling you) and woke up to sirens at 3:00am. I think it took a good 60 seconds to realize, oh wait, those are SIRENS, sirens. As in, stuff’s ’bout to go d (read full article)
The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. The (read full article)
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