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I like quirky things and a dairy rich dough for rugulah is Hanukkah-appropriate but also happens to make a lovely, supple dough. I fill this one with the cinnamon/sugar raisin route or chocolate chips or try it with canned cherry pie filling for rugulah that are mini cherry Danish. Just make sure you use a great vanilla ice-cream that is rich and creamy and not lite or air-filled for the flakiest pastry dough.
This smacks of a very gourmet, small brew ice-tea with its flavor of summery peach shining through the oh-so-healthy, anti-oxidant green tea. Just make sure you don’t brew the green tea too long; you don’t want it bitter. Just a brief sojourn in steaming kettle water is all you need. Serve this over crushed iced in wine glasses with a sprig of mint of shaving of fresh ginger or go country style, and offer in half-pint Mason (or preserving) jars. Make the tea; cue the hammock.
You can use green tea bags for this recipe (1 bag per 10-12 ounces water, or 1 teaspoon green tea leaves for 8-10 ounces of steaming kettle water). I don’t mind a trace of peach pulp in my Ice Peach and Green Tea and so I add one ground up ripe peach. But if you like clear tea, leave it out.
A hearty, spirited tea blend especially created in honor of Jane. This is a heady mix of English Breakfast, Assam, Orange Pekoe, a touch of Darjeeling to smooth things over and a secret ingredient or two extra to make it more memorable. Isn’t this the perfect blend for Elizabeth or “Lizzie’ Bennet of P&P? One sip both soothes and inspires.
You can find this lovely, moist and crack-topped brownie recipe, with this name, almost everywhere. It is, like Kate was, a legend â€“ or an urban legend, at least. It is also the typical, quintessential American brownie recipe. It is Hepburn who made it special. Most of the recipes with this name are exactly the same but some, include in the directives, the phrase stir like made which is pure Kate. As I fan, I would never disagree with the Great K, but as a baker, I caution you â€“ never, ever, stir a brownie batter like mad! Not necessary. These are easy and just the thing to make if you are in for the night, and having a Katherine Hepburn film fest chez vous. Kate remembered, indeed.
The Colonel would be proud…..and then perhaps….lawsuits?
Extra crispy chicken at home is possible especially if you have a deep fryer. Is this exactly KFC? It's pretty darned close. All it's missing is the red and white cardboard bucket and sides. Offer mashed potatoes, corn, coleslaw, biscuits and macaroni salad and you have a weekend supper that beats the band and winter doldrums. But this is best in a deep fryer. Deep fryers makes for incredibly crisp, crunchy, coated chicken that is perfectly browned – not burnt – due to the controlled heat. Do be careful with the lid and humidity. IF….you do not want to deep fry, use the alternate oven method (or use a Wok to deep fry)
Oven bake this incredible gourmet cranberry sauce. The oven deep bakes the flavor so the fruits meld just so, and no mixing and pot-watching for you. Just layer, bake, one stir and serve. So good –you’ll have to roast a turkey as an excuse to devour all the sauce. Recipe doubles well. As one of our testers pointed out, you can chuck this in the oven with the turkey to save burner space. Same tester (hey Jan in Vermont!) said and we quote "Hate to change the tried and true traditional things of Thanksgiving but change Is good and this cranberry sauce recipe is so, so good!".
A layered gourmet brownie mix is the next best thing to home-baking. Doll a jar of this mix in a pretty rattan basket, along with a new brownie baking pan for a complete gift. Just use a great quality pure cocoa.
This sunny and oh-so-gourmet treat is justifiably trendy and a perfect all-season pizza. With the added egg on top, it's totally trending. It calls for rustic pizza dough, some herbs, garlic, lots of fresh lemon juice and arugula. When I have the time, I make a Garlic Hollandaise sauce which is smeared on before the rest of the toppings. The deep yellow colour and tangy taste offers some extra sunshine on a pizza that is already a winner. Make your own pizza dough or find some frozen dough at an Italian store (but homemade is a breeze - the recipe is given here)
THE BEST granola you can make. A gift from a gift baker, our test kitchen baker in New Zealand, Leone Lamb. Leone makes this as a regular bill of fare.Our muesli is your granola says my New Zealand BB Tester,Leone Lamb, a ways away in Christchurch. She makes this on a regular basis. So now, do we. Unlike commercial granola, this one is relatively lower in added fat, and not too sweet. We changed some of the dried fruit; Leone prefers apricots and raisins and you can modify it to taste or what you have on hand.
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A great vinaigrette should hold onto the beautifully spiralled salad-y stuff so that each bite of that garden delight is rife with flavor and leaves no puddles or oil at the bottom of the bowl. A touch of light mayonnaise and protein-packed Greek yogurt is the trick behind this savory dressing.
I recommend a Spiralizer made by www.Starfrit.com