Archive | Cooking Class Recipes

Peanuts Carrot Appetizer Spread

Salty cocktail peanuts, sweet organic carrots, and tangy thick or Greek yogurt are combined for this surprising spread. Thick yogurt is simply plain yogurt that is drained and is a great lower calories option than mayonnaise, sour cream or cream cheese, whether in dips, main courses or desserts. Simply line a medium-sized sieve or strainer […]

Continue Reading 0

Spinach Artichoke Bake

My husband loves this colorful savory hot spread.  It’s full of his favorite vegetables, he can dip into it with crunchy crackers, and it doesn’t require too many dishes.  When we married, Roy volunteered to wash all the dishes, not realizing how many plates, bowls, pots, pans and utensils a chef and recipe creator can […]

Continue Reading 0

Gram’s Lemon Sponge Pudding

When Marie Simmons first mentioned she was working on a pudding book, I mentioned my Grandmother Cora’s Lemon Sponge Pie/Pudding.  She used it for the letter G in Puddings A to Z (Houghton Mifflin, 1999). Marie’s recipe: 1/2-cup sugar 2 teaspoons grated lemon zest 1/4-cup fresh lemon juice 2 large eggs, separated 2 tablespoons all-purpose […]

Continue Reading 0

Les’s Mom’s Walnut Biscotti

Biscotti means twice baked.  These cookies are wonderfully tender and crunchy at the same time with just a hint of anise.  Yields about 2 dozen. 2 cups “lightened” flour, as demoed in class 2 teaspoons baking powder ½ teaspoon salt 1 large egg ½ cup sugar 2 tablespoons cream sherry or brandy or bourbon 1-teaspoon […]

Continue Reading 0

Website design and maintenance by Damsel Branding