Salted Tahini Chocolate Chip Cookies

    Makes about 18 cookies Recipe credit: Modern Israeli Cooking - Danielle Oron Tip: I've probably mentioned I don't usually cook from recipes; I read many for inspiration and ideas. However, I frequently bake from published recipes. And I almost always follow them strictly the first time through. I recommend this practice in baking. Observe... Continue Reading →

Pear Tarte Tatin with Anise Seed Caramel

      6 servings. Recipe credit to Food52. Tip:  It's adventurous to try new foods and flavor combinations. Our taste buds and taste sensations can change regularly, so something you previously disliked may become a future favorite...keep checking! Who among us hasn't tasted something for the first time, then wondered why we didn't try... Continue Reading →

Pecan-Coconut-Applesauce Muffins

Yield as shown in photo. You may choose a different mix of pans. (ex: all muffins or muffins plus a bundt pan, etc.) Tip:  Julia Child had a kitchen rule...“No matter what happens in the kitchen, never apologize.”  Julia's rules are definitely good enough for me! 😉 I made a batch of chunky applesauce last week... Continue Reading →

Baked Cranberry-Walnut Relish

12-16 servings (as a complement to an entrée) Tip: This is a crunchy, sweet-tart relish that is enjoyable with roast pork, chicken, or savory vegetarian dishes, as well as with your Thanksgiving turkey and stuffing. It keeps very well covered in the refrigerator for up to 3 weeks (if you can leave it alone for... Continue Reading →

Frightful Fingers Shortbread Cookies

Quantity will vary depending on how large you make the fingers, but you should get 4-5 dozen cookies from this recipe. Tip: I've seen people get squeamish at these Halloween cookies sitting on a buffet table, but anyone who was brave enough to bite into one was pleasantly surprised by the yummy flavor. Kids and... Continue Reading →

Apple Fritter Bread

  Makes 1 loaf Tip: Baking is typically a scientific process, but when I bake a recipe like this, it's simply magic. If you find baking intimidating, take baby steps, but DO bake from scratch and DO build your way to this delicious yeast bread. I really believe you'll be proud of your magical results.... Continue Reading →

Almond Kringler

Approximately 12 servings Tip: I received this recipe from a coworker many, many years ago (never mind). 🙂 It was always very popular whenever I made it, but over the years, I found the almond extract a bit overwhelming by itself, so I substituted vanilla for part of the almond extract in the original recipe.... Continue Reading →

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