Cake: 1 3/4 cups sugar 1 3/4 cups margarine or butter, softened 6 eggs 2 cups confectioners’ sugar 2 1/4 cups unbleached flour 3/4 cup unsweetened cocoa 2 cups chopped walnuts Glaze: 3/4 cup confectioners’ sugar 1/4 cup unsweetened cocoa 4 to 6 teaspoons milk Heat oven to 350 degrees. Grease and flour a 12-cup … 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 →
Adapted from “Bean by Bean” by Crescent Dragonwagon (Workman, 2012). Vegetable oil 3 medium red beets with greens 2 cups dried French green lentils (lentilles du Puy) 2 cloves garlic, peeled 1 bay leaf 1 cinnamon stick 8 cups vegetable stock, chicken stock or water 1 large red onion, thinly sliced 3/4 cup store-bought citrus … Continue Reading →
Recipe from Weber’s “On The Grill: Chicken & Sides” by Jamie Purviance. Special equipment: Metal or bamboo skewers (if using bamboo, soak in water for at least 30 minutes) Chicken ingredients: 1 teaspoon dry mustard 1 teaspoon granulated garlic 1 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon ground black pepper 1/4 cup extra-virgin … Continue Reading →