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This is lovely to look at, crowd-pleasing and handy, as it is can be made ahead up to three days ahead. Marinated, jarred roasted red peppers speed up the preparation. The trick with this is finely chopped everything so the final result is a pretty, marinated salad you do not have to even toss to serve.
These are funky, chunky, chewy, buttery and wonderful. It is one of the best cookies you will ever make.Make these huge (but chill the batter) or small and delicate. Nothing but nothing beats the flavor and texture of these cookies. A winner from my early days, baking career. Use storebought granola or the easy My Favorite Maple Vanilla Honey Granola.
It's sweet, it goes crunch, itâ€™s nutty and buttery. Homemade gourmet treats! You can use peanuts or no nuts at all and create the same wonderful candy for...peanuts!
Baked, not fried
Little gifts of the harvest! Buttered filo houses a mound of sweet potatoes. It bakes up into a little package that is ready pretty darn quick or, if oven space is an issue, are easily reheated (they also freeze well).
A zingy coating and a finish of Hot and Sweet Drizzle over these oversized, fried incredibly crisp, crunchy chicken tenders make them outstanding. Fine flake sea or kosher salt is a key ingredient here. It is less salty than regular salt and a pure salt. If you cannot fine it, reduce salt 15-20 %. The best hot sauce for this recipe is Trappey's Red Devil Cayenne Sauce - it is salty, vinegary and just hot enough - it is a hot sauce even if you think you do not like hot sauce. Vist www.bgfoods.com. This is now a summer tradition at BetterBaking.com -this recipe is the hit of Canada Day or July 4th or any calendar day after that. It is just stupendous. The soda crackers in the coating is another secret here but the oversized white chicken tenders cook up fast and not greasy - making these kid and adult popular. I like serving them in tissue paper lined baskets, one per diner with sides of steak fries and homestyle coleslaw.
Smooth, decadent, seductive and always impressive.
A gluten-free version of my most famous brownie. Somehow, and perhaps it is the gluten free flour mix that suits the recipe, these are even more fudgy and chewy than the original recipe. Like the original these brownies nice crackly tops and do not require icing. I use a bulk food stores ‘gluten free all-purpose flour’ that contains rice and bean flours among other gluten-free elements. You can make your own mix (that suits you) or find a gluten free mix that appeals to your taste and dietary requirements. Some taste and perform better than others. The batter of this recipe isn’t luscious but once baked up, the brownies are fantastic.
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No trademark or brand name references here but I think you get the reference. These are all-natural, homemade, oaty bars similar to those you find in the supermarket. Jam filled, cake-mix and oatmeal based, these whip up in seconds (!) and yield a nice batch of wrap and take them with you bars which are ideal to eat on your commute, pack into a brown bag lunch or tuck into at recess.