It's getting to the end of the English Blackberry season, but this recipe uses frozen so can be enjoyed any time of the year. This blackberry sauce recipe comes from "Preserved" by Nick Sandler and Johnny Acton. Serve this with peaches and sponge fingers, or over ice-cream (or indeed as a base for home-made blackberry ice-cream) for a speedy dessert. Posted for Zaar World Tour 2005.
Vanilla-infused ricotta cheese is the perfect foil for saucy poached figs. From Eating Well Magazine. I can't wait to try this!
NUTRITION INFORMATION: Per serving: 259 calories; 7 g fat (3 g sat, 3 g mono); 19 mg cholesterol; 45 g carbohydrate; 9 g protein; 5 g fiber; 86 mg sodium; 444 mg potassium.
I found these pudding shots on the TOH board. I've made this many different times and I'm not allowed to attend the annual family reunion weekend without bringing these. I've switched out the irish cream liquor and used raspberry schnapps and cheesecake pudding, lemon schnapps and lemon pudding, rootbeer schnapps and vanilla pudding, plus many other combos. Any flavor combination that you can find a complimentary liquor for will work.
I got this and modified slightly from VegWeb. Proof that you don't need butter or shortening to make good sugar cookies! These are really easy & yummy. I used an icing similar to Sugar Cookie Icing to stick the sprinkles on.You have fun two ways from cut-out cookies: decorating, and eating :-)
Been looking for the lemon delicious recipe I cooked many years ago but somewhere along lost the clipping (before ZAAR time) and this seems to come close to it though called a pudding (maybe searching in the wrong area) but it was good though sweeter than I remember (would need to work on the sugar content), certainly don't remember having the sprinkle sugar on top as per this recipe but I believe that what gives it its crispy top in this recipe. Serving suggestion was 4 but I think could be easily stretched to 6 served with cream and or icecream. i found that 1 lemon gave me the rind and juiced that but needed to juice a second lemon to get the full 1/2 cup (got a little more than that and added the lot).
From the September 2008 issue of Vegetarian Times. Recipe credited to Marie Holtz of Cafe Flora. I haven't made this yet but will when I have a reason to have a lot of apple ice cream otherwise I'll eat it all myself- and that's not good for the diet! The photo is stunning and makes me really hungry. Would be a great holiday recipe when apples are in season. Cook times are estimates.
I really don't care much for fruitcake. That being said, this recipe actually sounds like it might be good. I am adding it here so I can find the recipe to bake for Christmas. I may substitute 1/2 cup coconut rum for half the pineapple juice when I make it. NOTE: Cake needs to mellow for 2 weeks before serving.
This recipe comes from The Spot Natural Food cookbook. I haven't tried it out but thinking about making Pumkin Pie this Thanksgiving using these shells. Also you could substitute the butter for safflower oil and that would make these shells Vegan!
Yummy side dish to serve with any type meat, especially pork. This dish is very popular along the Canadian border as well as with Norwegian immigrants to America and Canada. Try this with a shot of Amaretto added in... mmm...
My late father only knew how to cook two dishes and this was one. The type of apples you use will determine how mushy your apple sauce turns out. Cooking apples will turn into the texture of commercial applesauce while others will keep their shape even after the cooking. Either way it's delicious. The recipe can easily be doubled (or tripled...or quadrupled) to serve a crowd.