A wonderful, hearty soup, recommended for cold winter nights. This recipe came from one of my favorite cookbooks, The Vegetarian Epicure. In my opinion, using milk instead of cream does not alter the quality (it's how I have always made it). I usually double the recipe for a larger amount. Enjoy!
Adapted from The Rockwood Bakery in Spokane, Washington. I've reduced the sugar content in the original recipe and also cut the recipe in half to yield a more manageable portion. This version makes about 2 full cookie sheets of granola. Source: The Spokesman-Review newspaper.
I really love this dish and hope you enjoy it too. The red and yellow sweet peppers, along with the bright green beans, combine for a very pretty presentation. Credit goes to Gene Lee, who first submitted this recipe to Family Circle. I modified it a bit to my tastes.
The hallmark of this soup is a rich smoky flavor absent in other recipes we've tried. My husband likes to grill the salmon on the barbecue with a little liquid smoke and some beer before adding it to the soup. Great served with Recipe #95086
This recipe is best using sweet corn picked fresh from the garden or from your local farmer's market. In the winter months you can make this dish with canned corn and it is still very good. Adapted from The New Vegetarian Epicure.
These Sephardic Jewish cookies from Spain are traditionally served at Sabbath dinners and on holidays. A mild cookie, not too sweet, with a pleasant sesame flavor from the addition of the tahini paste. I prefer to form smaller rings than the recipe calls for, about 3" around, which look more dainty on the cookie platter. Source: Food TV Network's 12 Days of Cookies, December 2007.
These scrumptious muffins come from Susan Bradley at the Luna Cafe website. Note the rhubarb mixture requires half an hour to macerate. The only change I've made is to cut the original amount of streusel topping in half. I find this lesser amount perfect for 12 muffins. Enjoy!
This recipe is more like a cobbler than a cake, and so easy to prepare! Just dump the ingredients into the pan one by one and bake. Would be great for a baby or bridal shower or another celebration. Enjoy!
A chunky jam with a sea-green hue and sweet tart flavor that might lead some to guess incorrectly that the dominant fruit is kiwi. The recipe comes from Rosetta Costantino in her book "My Calabria". Tomatoes used in this jam should be green and firm with no sign of red blush.
A rich and lovely soup for the harvest season, this gets its complex flavor from the subtle layering of celery root and turnip under the sweet, golden Kabocha squash. The browned butter and maple syrup stirred in at the end turn these simple ingredients into a luxury soup. Source: Anna Thomas, Love Soup. Also made public on her Facebook page.
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