Saguaro

Chef #121485

Joined: Jan 11, 2004

14 Public Recipes by Saguaro

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Cocoa Brownies

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2 Reviews | By Saguaro

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Another great brownie from chocolate master Alice Medrich.

Recipe #270369

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Dense Lemon Squares

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3 Reviews | By Saguaro

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These are like a lemon version of brownies. From the The Baking Sheet published by King Arthur flour. I haven't tried making these using the optional nuts.

Recipe #153520

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Buttermilk Bran Muffins

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1 Reviews | By Saguaro

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These can be made with wheat bran, oat bran or a combination. I think they are best when made with half oat and half wheat bran. To make them a bit healthier, I usually cut the oil in half and sub applesauce or other fruit puree. I also now tend to use all whole wheat flour instead of the combination of all purpose and whole wheat. These are dark, moist, spicy muffins that remind me a bit of gingerbread. They are best served warm from the oven or reheated.

Recipe #151866

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Singapore Noodles

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Be the first to review! | By Saguaro

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Like all stir fried dishes, make sure you have all your ingredients prepped and ready to go before you start cooking. This version is a bit spicier than others I've had. Adapted from Fine Cooking magazine.

Recipe #149882

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Roasted Carrot Soup

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2 Reviews | By Saguaro

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The sweetness of roasted carrots is complimented nicely by some heat from ginger and cayenne. Like most soups and stews, this tastes better if made ahead and reheated.

Recipe #146744

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Double Ginger Pumpkin Tart

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1 Reviews | By Saguaro

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An easy,elegant alternative to the usual pie.The tang of cream cheese and spark of crystallized ginger really make this tart special.Use the Graham Cracker Tart Crust(Recipe #145891),posted seperately here.

Recipe #145896

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Graham Cracker Tart Crust

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2 Reviews | By Saguaro

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Use this easy crust for Recipe #145896.

Recipe #145891

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Gingerbread Biscotti

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6 Reviews | By Saguaro

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Another great recipe from Fine Cooking magazine, by Abigail Johnson Dodge.

Recipe #145289

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Maple Almond Granola

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1 Reviews | By Saguaro

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If you can find it, grade b maple syrup has a stronger flavor. Add dried fruit to taste if you like after cooling. Watch carefully and stir often towards the end of the cooking time, or the coconut may get too brown.

Recipe #145050

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Moroccan Lentil Soup

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9 Reviews | By Saguaro

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This is a delicious, healthy, colorful soup. From Fields Of Greens by Annie Somerville. Freshly toasted and ground spices really make a difference here.

Recipe #143198

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Maple Cornbread

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Be the first to review! | By Saguaro

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I like to use grade b syrup here,and just about everywhere else maple syrup is called for.

Recipe #143078

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Cranberry Orange Buttermilk Muffins

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6 Reviews | By Saguaro

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Other fruits and citrus zest can be substituted in this recipe, but this is my favorite combination.

Recipe #142983

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Jumbo Oatmeal Cookies

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1 Reviews | By Saguaro

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From Martha's Everyday Food. These are my current favorite oatmeal cookie.

Recipe #142844

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Classic Unsweetened Chocolate Brownies

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1 Reviews | By Saguaro

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Use high quality chocolate for these brownies. I like these made with Callebaut or Scharffen-Berger unsweetened. To make these with bittersweet chocolate instead, use 6 1/2 ounces bittersweet chocolate, 7 tablespoons butter and 1 cup sugar. To make with semisweet chocolate, substitute 10 ounces semisweet chocolate, 5 tablespoons butter and 2/3 cup sugar.