Snack Foods

I like chamomile tea but it sometimes tastes like someone brewed wildflowers (which is essentially what chamomile is) and haystacks (which it isn’t). It can taste smooth and gentle or a bit gamey, depending on the brew. But if you add cinnamon and apples, you have a soother with style and autumn flair. It is almost…..celestial.

Black tea, touched up with minced Skor or Heath Bars. Mmmmmm.

There are countless versions of this wonderful soup. Good job it is so simple. This is totally amazing soup; one spoonful transports you to Anywhere, South of the Border.

This is the easy and classic recipe most families serve. They are great any time – not just for Chanukah. Mini ones are best.
 

These are lickity split to make but wonderful, served with chilled salmon or turkey.

This dreamy, ambrosial apple sauce wil never make it from the pot to the dessert dish. Forget about leftovers! It is outstanding on its own, or atop chesecake, yogurt and granola, or with vanilla ice-cream. The combination of apples, vanilla and a few other goodies makes this a new classic.

This is rich, smooth and sumptuous. Perfect for Rosh Hashanah or break-the-fast Yom Kippur or a Sunday brunch dish.

I fell in love with www.Terrachips over the holidays. These are fried, thin chips of sweet potatoes, carrots, parsnips, yaro and beets.  It’s easy to make your own at home but slow baked, not fried. Much less fat.Tossed with some sea salt and vegetable oil, they are addictive.

Forget bread crumbs; instead try a crispy, lightly crunchy corny chicken.
This is good hot or cold so save some leftovers for the summer picnic basket.

Say Bis. Say….bravissimo. They call it “OO� Flour, from Italy but it makes a ‘10’ of a pizza dough. This flour is available in gourmet stores online (or email us at BB) and makes the most supple, sumptuous, rustic, gourmet pizza dough ever. Crushed plum tomatoes, garlic and fresh herbs, fresh mozzarella slices and you are smokin’. If you outta OO flour, make it with all-purpose (while you scout out a source of supply). More to come with “OO� Flour recipes as we get to know our friends at http://www.molinipizzuti.it/public_html/index.html. In the BetterBaking.com Test Kitchen, we never serve this on plates – the tables are covered with parchment paper, pizza cutting wheels, hot sauce and fresh herbs and cheese are laid out and it is each paesan for himself. Fresh yeast takes this up a notch - make that - four notches. Makes great pizza on the grill pizza dough, for tips see Pizza on the Grill Techniques and Tips