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 →
Adapted from Hurry-Up Cookie Recipes, Publications International Ltd. 1993 2 ripe medium bananas 2 cups granola 11/2 cups flour 1 cup brown sugar, packed 1 teaspoon cinnamon 1 teaspoon baking powder 2 eggs, lightly beaten 1/2 cup butter, melted 1/4 cup oil 1 cup chocolate chips Preheat oven to 350 degrees. Wash hands. Slice bananas … Continue Reading →
From cookbook authors Bruce Weinstein and Mark Scarbrough, whose most recent book is “Lobsters Scream When You Boil Them: And 100 Other Myths About Food and Cooking.” Strawberries tone down rhubarb’s prized sourness — especially in this recipe for strudel, just for two. 1 cup sliced fresh strawberries 1/2 cup thinly sliced fresh or frozen … Continue Reading →
From “Sweet Vegan.” 4 tablespoons butter substitute, at room temperature 2/3 cup dark brown sugar 1 teaspoon vanilla extract 1 cup purchased gluten-free flour mix 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 cup chopped walnuts 1 cup finely shredded zucchini, drained 11/2 teaspoons egg replacer, whisked with 2 tablespoons warm water … Continue Reading →
4 teaspoons chocolate syrup 1/2 cup heavy cream 3/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1 tablespoon sugar 1 1/2 cups strong hot coffee Put 1 teaspoon chocolate syrup into each of 4 coffee cups. Combine the heavy cream, 1/4 teaspoon cinnamon, nutmeg, and sugar and whip until it forms soft peaks. Stir remaining 1/2 teaspoon cinnamon … Continue Reading →
Recipe from Gourmet. 2 sticks ( 1/2 pound) unsalted butter 5 ounces unsweetened chocolate 2 tablespoons instant-espresso powder 2 cups sugar 1 teaspoon pure vanilla extract 5 large eggs 1 cup all-purpose flour 1 tablespoon cinnamon 1/2 teaspoon salt Preheat oven to 350 degrees with rack in middle. Butter and flour a 13- by 9-inch … Continue Reading →
r 1 large ruby red grapefruit 2 tablespoons cinnamon sugar Heat the oven to broil. Cut the grapefruit in half across its equator. Use a sharp knife to carefully cut around the inside edge of the grapefruit half. Then make small, deep cuts next to each segment’s membrane, to loosen the fruit from the membrane. … Continue Reading →