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Way down yonder in New Orleans, they enjoy something we donâ€™t â€“ this great, stuffed sandwich of cold cuts, olive salad, all pressed into a sandwich extravaganza that will make you a legend, even up North. This savory treat is just the thing to make ahead and tote to your next picnic. This recipe makes two rustic stuffed breads (pick up the round breads at your bakery or bake them yourself) as well as roasted peppers, marinated artichokes, and pimento stuffed olives.
One of my kids has a nut and peanut allergy so storebought granolas are not for him. This homemade gourmet granola recipe is perfect for your own ut allergy kin and friends. But of course, if no one has a nut allergy, free free to add 1/2 cup each walnuts or peanuts, sunflower seeds, and slivered almonds if you like. This recipe just happens to be the most perfectly balanced granola of flavor, sweetness, crunch and slight chewiness. The butter extract I use comes from www.SpicesEtc.com. The maple syrup? Use the pure stuff!
You dump and layer ingredients. You scoop 'em. You eat 'em. What could be simpler or more manly? To make this girl food, or new age man food, opt for low-fat sour cream. This is a great appetizer or Saturday night video fare. One dip and you get a cornucopia of Tex Mex flavors.
Call this Act 2 of Cinnamon Toast Bread. The original Cinnamon Toast Bread has cinnamon IN the dough and called for a ton of toasted walnuts. We tested it a few ways and in the end, left out the walnuts. Our New Zealand tester, Leone Lamb, got a test version that called for NO cinnamon in the dough, toasted walnuts and the sugar/cinnamon topping. (Give Leone a bread to test and you hear from her but two hours later, singing bread kudos from 17 hours, and several time zones away). She raved. That was good news. So, we made it her way in our second test. Wow! Great bread again. This is not a variation; this is a new recipe. It has less yeast than some of my breads so be patient. It is a slower rise but the bread is very tender, and moist – light but not feathery – more delicate. We are sorry - this marvellous recipe is now in the new cookbook, upcoming in late 2006 or early 2007. Thank you for your understanding. We suggest Cinnamon Swirl Bread while you wait.
These are the real deal - true Irish steel cut oats. Make a big batch once a week and store it in the fridge. This is also bolstered with some wheatgerm and ground flax but you can leave those out if you like and sprinkle them on top on each single hot cereal serving or as I do - sprinkle on some hemp hearts. Just scoop out as much oatmeal as you need, microwave for a minute and lace it with milk, Greek yogurt and maple syrup. The mellow taste of vanilla and maple extract only showcase the natural, buttery taste of the oats. Real oats lower your blood serum cholesterol and a small bowl anchors your appetite so that you don’t have cravings or snack your way to lunch. McCann’s Irish Oatmeal is the best for this; it still comes in a beautiful collector can/tin of white, gold and black. Visit www.mccanns.ie
There are many versions of this standard pastry wrapped mashed potato entrée. This is pretty traditional and as good as any knishes off a New York street vendor. If your kids or anyone else doesn’t like onions or a pronounced onion taste, omit the sautéed onions and use the onion powder called for. This makes tons of little knishes or about 2 dozen hefty, grandma styled knishes. If you were really busy, you could even use boxed mashed potatoes for a shortcut and still have amazing knishes. You can also use storebought puff pastry or Sour Cream Mock Puff Pastry.
Date squares may seem so yesteryear but frankly, between the goodness of dried dates, the wonders of tasty/healthy oatmeal, butter and brown sugar, and a touch of orange, they are state of the art baking. Many foods are called comfort foods but this one has earned it halo. When's the last time you made date squares? It's that time again.
Warm, slightly spiced with cinnamon and oranges, this is a heart-warming brew after you rake the leaves. It features spice, apples and a few other goodies and is the most soothing exlixir you can imagine. Makes a wonderful Fall gift too.
These are great for Easter, Passover or a gourmet picnics. A Middle Eastern inspiration and a conversation piece just because they look so unique, these bold-flavored hard cooked eggs are simmered in onion skins, and tea leaves. The flavor is great but the beautiful mosaic of design that results on the egg white packaging is what sells this beauty. Serve with cheese and bread, or cold side salads. If you prefer a pinkish hued egg, check out my recipe for Pickled Eggs.
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These are cheesecake minis. Cheesecake ‘rounds’ or truffles are cut out of a pan of vanilla cheesecake and rolled in chocolate crumbs. This is a symphony of ice cream, cream cool cheesecake and hot fudge. You can also make these in muffin cups but simply cutting them out with a cookie cutter after the cake is chilled make a more elegant look. If you want them for a party, then bake in muffin cups and freeze them up to two weeks ahead.