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Snack Foods

View Our Alphabetical Recipe Index for Snack Foods
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This recipe has everything nutritionally great going on for it, including the natural goodness of plant-based fiber, replete with the perfect balance of herbs and seasonings. It makes a perfect meat-less burger that is still protein-rich and uniquely satisfying. These veggie burgers whip up quickly and freeze well for a quick snack, lunch or dinner and satisfying even the meat-eaters at your dinner table. Pair them with a hearty, multi-grain bun and all the fixins'. The cheese and eggs are optional in case you want your burger vegan. Tip: freshly made, fork mashed black beans are better (versus canned). They make the burgers chewy and extra hearty.

Chick peas are the usual suspect in hummus, a flavorful dip that takes to all sorts of legumes (lentils, beans, any sort of dried peas) and various seasonings. This recipe is a classic but  take note of the other possibilities, from sweet potatoes and squash, to ground beets, and and different spice approaches you can create a new hummus every day!  For serving, fill a shallow dish with hummus. Then, using the back of a spoon, make a concentric trough in the puree and then drizzle in some olive oil. Serve with Fresh Pita Bread and pickled vegetables such as the pink turnips available in Middle Eastern stores (or make a batch yourself!).
 

This is the dressing to go with falafel – the pita and chick pea snack food.

Lemons, Orange slices, dried fruit, tea – oh my – this is quite the compote. I serve it in a big glass dish and it is a lovely tradition of tea-infused dried fruits. In case you don't want superb Passover baking as your dessert, there is this lighter fare.

A treat for the young and old.

This paprika tinged cottage cheese spread depends on dry cottage cheese, aka hoop or baker’s cheese. If you cannot find it, drain ricotta or fine curd cottage cheese overnight through a paper-towel lined sieve set over a bowl. You can also use cream cheese but it is not quite the same but still very, very good. Montreal had a restaurant called the Pam Pam, known for lavish coffees, nut and cream filled cakes and these simple, but good sandwiches. Very few elements and yet – this is a memorable sandwich. People also use this filling as a dip.

Fried hotdogs? So good you’ll not want to share the technique. Score one of those super-sized kosher dogs. Deep fry (if you are baking French Fries – pop a couple of these in the oil). The dogs flare up and bulk in size – offering a crisp exterior and hot, juicy interior. Ballpark mustard, a fresh poppy seed roll and you’ve got game. A super 4th of July snack.

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.

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