24 whole grain crackers from 34° Crispbread
6 oz. thin-sliced roasted turkey
40-50 baby spinach leaves
2 oz. homemade or purchased whole-berry
Cranberry sauce or other tangy-sweet-
Spicy preserve or chutney
Orange zest, for garnish
Carefully place two or three baby spinach leaves on each cracker. Top with a dollop of cranberry sauce and a little jumble of roasted turkey slices. Garnish with orange zest, if desired.Print Recipe | Permanent Link
1 8-ounce French-bread baguette
8 ounces soft fresh goat cheese
1/4 cup honey
1/2 cup chopped toasted walnuts
1/2 tablespoon chopped fresh rosemary
Preheat oven to 350°F. Cut eighteen 1/4-inch diagonal slices from baguette. Spread goat cheese on each slice. Arrange in single layer on rimmed baking sheet. Bake until edges are slightly golden and cheese softens, about 10 minutes. Set aside on sheet. Heat honey in small saucepan over medium heat until warm, about 2 minutes. Sprinkle toasts with walnuts, then rosemary. Drizzle with honey and serve.Print Recipe | Permanent Link
6 of 7 ripe plum tomatoes
2 cloves garlic, minced
1 Tbsp. extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped
Salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread
¼ cup olive oil
Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Using a sharp knife, remove the skins of the tomatoes. Preheat the oven to 450 degrees. Chop the tomatoes and put into a bowl with the garlic, olive oil and vinegar and mix. Add the chopped basil and salt and pepper to taste. Slice the baguette on a diagonal about ½ inch thick slices. Coat one side of each slice with olive oil. Place on a cookie sheet, oil side down. Toast for 5 to 6 minutes, until the bread just begins to turn golden brown. Remove from oven and place on platter, oil side up. Spoon the tomato topping onto the bread. Serves 6 to 10.Print Recipe | Permanent Link
1/2 c. butter
1 c. sugar
1 c. mashed ripe bananas
1 c. frozen blueberries
1 1/2 c. all-purpose flour
1 tsp. vanilla
1 tsp. baking soda
1/4 tsp. salt
1/2 c. quick cooking oats
1/2 c. nuts (optional)
Preheat oven to 325°F degrees.
Grease and flour 2 loaf pans. Cream together butter and sugar. Beat in eggs. Add mashed bananas.
Measure flour, reserving 2 tablespoons of flour to coat blueberries.
Stir baking soda and salt into flour, mixing well. Stir in oats. Fold into banana mixture. Stir in vanilla.
Sprinkle the 2 tablespoons flour over blueberries, then fold into batter. Stir in nuts.
Transfer batter to loaf pans. Bake 50 minutes.Filed Under: Bread, Desserts, Fruit, | Print Recipe | Permanent Link
One loaf bread dough
Fresh ground pepper
Defrost one loaf bread dough. Flatten it and brush with olive oil. Sprinkle with fresh ground pepper and swiss cheese. Roll it up, shape into a loaf, brush top with olive oil and black pepper, let rise, bake and enjoy!
Chef PearlFiled Under: Bread, Sides, | Print Recipe | Permanent Link