Tag Archives | recipe

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 […]

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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 […]

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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 […]

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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 […]

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Lemon Blueberry Kasha Scones

International Association of Culinary Professionals Buckwheat Recipe Winner Lemon Blueberry Kasha Scones by Pat Dugan Corning, NY Beautiful and tasty, these scones go together quickly in the morning, after soaking the kasha in lemon yogurt and honey overnight. The kasha provides a wonderful slightly crunchy texture. 1/3 cup Wolff’s Kasha, fine or medium granulation 6-ounce […]

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Beautiful Buckwheat “Muffin” Square

International Association of Culinary Professionals Buckwheat Recipe Winner Beautiful Buckwheat “Muffin” Square by Pat Dugan Corning, NY No time to bake muffins in the morning? Simply bake this healthy breakfast bread in and 8×8 square pan, cut and carry. The cream of buckwheat® soaks overnight in buttermilk, for a quick start in the morning. The […]

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Floating on Cloud Nine

Kozy Shack Recipe Showdown Floating on Cloud Nine by Pat Dugan Corning, NY RECIPE INGREDIENTS 1 22-ounce container Kozy Shack® Tapioca Pudding 2 cups whipped heavy cream or frozen whipped topping Filling and Topping Ingredients: 1/2 cup pecans 1 tablespoon butter 2 tablespoons brown sugar 1/2 cup semisweet mini chocolate morsels 1/2 teaspoon Ceylon cinnamon […]

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Baked Rhubarb, Pear and Apple Compote

Stir all ingredients together in a Pyrex baking square and in 30 minutes you have a special breakfast treat. Makes 6 servings. 2 cups fresh or 2 heaping cups frozen rhubarb, cut into ½” chunks 1/3 cup sugar 1 apple, skin on cut into ½” chunks (about 1 1/3 cups) 1 Bosc pear, skin on, […]

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