This all butter shortbread is filled with with toasted pecans. It is delicious and elegant, but simple to make! Pecan shortbread is the perfect cookie for any occasion.
How many times have you pre-baked (or blind baked) your pastry for a quiche or other type of tart, only to discover a shrunken shell? Most “authorities” on the subject seem to attribute the shrinking of the pastry to it being “stretched” as it is rolled out and/or placed in the pie or tart pan.
Several months ago, Chris decided that we needed to experiment with making sauerkraut because of its nutritional value!
Susan is a natural born photographer. She has the eye for effective composition, angle, etc., that I unfortunately lack! To help compensate for my photographic shortcomings, I enjoy looking at food photos that other people have posted on their blogs.
I had about 3½ pounds of onions that needed to be used. Initially, I thought about making an onion tart, but 3½ pounds is really too much for one tart. The “master taste tester” suggested French Onion Soup.
These oat rolls are absolutely delicious and are easy to make, especially with a bread machine. Just pop all of the ingredients into the bread machine, and let it do most of the work!
The other day, my brother called and asked for suggestions for using raw peanuts. I made several suggestions, including peanut brittle, chocolate peanut clusters and chocolate covered peanuts.
Jambalaya is a quintessential New Orleans dish that has its roots in both French and Spanish settlers. Traditionally, jambalaya is made with some sort of sausage, along with some other meat and/or seafood. It includes the holy trinity of onion, celery, and green bell pepper, along with spicy seasonings and rice. Pasta Jambalaya replaces the rice…
At the beginning of February, Susan sent me a link to “Bada Bing Bada Banged Potatoes” from the All Recipes site. The recipe called for baking par-boiled new potatoes, tossed with Parmesan cheese and lots of dried herbs until they were browned and crispy.
Crème Caramel is one of Chris’ all time favorite desserts. It is both elegant and delicious – a silky sweet baked custard topped with a golden caramel. Crème Caramel, however, is surprisingly simple to make.