Recipe from Ellie Krieger and the National Almond Board. Cooking spray 3/4 cup all purpose flour 1/2 cup whole wheat pastry flour, or regular whole wheat flour 3/4 teaspoon salt 1 teaspoon baking soda 1/4 cup unsalted butter, softened 3/4 cup smooth, unsalted almond butter 1/3 cup packed light brown sugar 1/3 cup granulated sugar … Continue Reading →
Peanut butter, cinnamon and bacon. Believe it or not, these seemingly mismatched ingredients come together in perfect harmony — and are positively irresistible. (Bake these as regular-size cupcakes at your own risk.) From “Tiny Food Party.” Spice cake: 2 cups cake flour 1 tablespoon cinnamon 2 teaspoons baking powder 1/2 teaspoon ground allspice 1/4 teaspoon … Continue Reading →
One important tip: Be sure to leave a generous amount of flesh at the bottom of the onions, otherwise they can fall apart during handling. From Debbie Arrington. 4 large red onions (yellow can be substituted) Olive oil 1 small red bell pepper, finely diced 2 tablespoons diced pickled jalapeno peppers 1 teaspoon chili powder … Continue Reading →
From “Fred Thompson’s Southern Sides: 250 Dishes that Really Make the Plate,” by Fred Thompson (UNC Press, 2012). 2 cups chopped onion 1 tablespoon canola oil 2 tablespoons light brown sugar 2 cups self-rising cornmeal mix 1 cup milk 3 large eggs 1 cup ricotta cheese 1 cup shredded cheddar cheese 1/2 cup unsalted … Continue Reading →
Adapted from allrecipes.com. 4 cloves garlic, minced 1/4 cup minced shallots 1 tablespoon minced fresh ginger root 3 tablespoons olive oil 1 green bell pepper, seeded and chopped 11/2 cups tomato, peeled, seeded and chopped 2 teaspoons curry powder 1/2 teaspoon whole allspice berries 1/2 cup chicken stock 1/4 cup brandy-based orange liqueur … Continue Reading →
Recipe from Michael Chiarello and Food Network. 1 cup quick-cooking oats 1/2 cup sliced almonds 1/2 cup dark raisins 1/2 cup golden raisins 1/2 cup dried apricots 1/3 cup unsalted butter, room temperature 1/2 cup brown sugar 1/4 cup golden molasses 1 egg 1 cup unbleached all-purpose flour 1/4 cup whole-wheat flour 1/2 … Continue Reading →
Halve the rice syrup in this recipe if you’d prefer crunchy bars. From Emma Christensen. 1/2 cup flaked coconut 11/2 cup high-fiber cereal mix (like Kashi Go-Lean) 11/2 cup crispy rice cereal 1/2 cup dried mango, chopped 1/2 cup dried pineapple, chopped 2/3 cup brown rice syrup 2 tablespoons brown sugar 1 teaspoon vanilla … Continue Reading →
Double the rice syrup in this recipe if you’d prefer chewy bars. From Emma Christensen. 1/2 cup unsalted peanuts, chopped 11/2 cups old-fashioned rolled oats 11/2 cups crispy rice cereal 1/3 cup brown rice syrup 3 tablespoons smooth peanut butter 1 tablespoon brown sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 2/3 cup semi-sweet … Continue Reading →
Recipe adapted from Bon Appetit. Can make a day ahead and then freeze for up to 1 month. Serve with some fresh yogurt or cottage cheese if desired. 1 1/2 cups white whole wheat flour 1 teaspoon kosher salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup (1 stick) unsalted butter, room … Continue Reading →
From EatingWell magazine. Filling: 6 cups ripe but firm plums (1/2-inch slices), peeled if desired, or 6 cups pitted sour cherries, fresh or frozen 1/3 cup packed light brown sugar 1 tablespoon orange juice Topping: 2 cups whole-grain fresh breadcrumbs (see tip) 1/4 cup packed light brown sugar 1 teaspoon ground cinnamon 1/2 cup … Continue Reading →