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Onion Jam Tartlets

Ingredients:

  • 50 mls balsamic vinegar
  • 25 grams brown sugar
  • 5 ounces cold butter
  • 15 grams butter
  • 1 egg+ 1 Tbs cold water
  • 1 sprig fresh thyme
  • salt and fresh ground pepper to taste
  • 10 ounces plain flour
  • 500 grams red onions, sliced
  • 1/4 teaspoon salt

Course: antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre

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Strawberry Bites

Ingredients:

  • 3 puff pastry sheets, thawed
  • 1 cup fresh strawberries, crushed
  • 2 teaspoons fresh lemon juice
  • 4 tablespoons honey (or any sweetener adjust to taste)
  • 1 pinch of cinnamon (cinnamon)
  • 1 tablespoon butter to brush on top (optional)

Course: antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre

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Pineapple Coconut Macaroons

Ingredients:

  • 3/4 cup all purpose flour
  • 1 cup chopped fresh pineapple
  • 1/2 teaspoon Salt
  • 5 cups sweetened coconut flakes
  • 14 oz can sweetened condensed milk
  • 1 teaspoon Vanilla extract

Course: antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre

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Insanely Chocolaty Chewable Sandwich Cookies

Ingredients:

  • 1 cup Oats flour
  • 1/2 cup Wheat flour
  • 1/2 cup All purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup bittersweet chocolate chips
  • 1/4 teaspoon espresso powder/Instant coffee
  • 3/4 cup Sugar (add more if you like more sweet), OR replace with xyliTol
  • 1/4 cup unsalted butter, at room temperature
  • 1/4 cup Canola Oil
  • 4 ounces Apple Sauce
  • 1/2 teaspoon Vanilla Extract
  • 2/3 cup chopped toasted almonds

Course: dessert

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Almond Lime Squares

Ingredients:

  • 3/4 cup All-purpose Flour
  • 1/4 packed brown sugar (I used Splenda Brown Sugar to help c
  • 1/4 cup butter or margarine
  • 2 egg yolks
  • zest of 1 lime
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 2 egg whites
  • juice of 1 lime
  • 1/2 packed brown sugar (again, I used Splenda Brown Sugar)
  • 1/4 cup Sliced almonds

Course: side dish

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Baby Brie-Topped Potato Slices

Ingredients:

  • 1 package (8 oz.) Alouette Baby Brie Cheese, cut into 24 wedges
  • 2 teaspoons chopped fresh rosemary leaves
  • 1 tablespoon olive oil
  • 1 tablespoon grated parmesan cheese
  • 4 smalls red potatoes (about 2 inches each)
  • 1/4 cup julienne-cut sundried tomatoes and herbs in oil, well dr

Course: antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre

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Ginger Snap Apple Crisp

Ingredients:

  • 5 apples, peeled and chopped (I used a combination of Fuji and Honeycrisp)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 lemon, juice and zest
  • 3 tablespoons light brown sugar, divided
  • 25 Ginger Snap cookies (I used Nabisco)
  • 1 stick unsalted butter (I use Land O Lakes)

Course: dessert

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Bon “Apple” Tite Cinnamon Rolls

Ingredients:

  • 2 tbsp. Tropical Food's PB&J Mix®
  • 1 granny smith apple, peeled and chopped small
  • 1 package cinnamon rolls
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • ½ stick butter
  • ½ cup brown sugar
  • 2 tbsp. caramel syrup
  • ½ cup peanuts, chopped

Course: morning meal,brunch,breakfast

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Fresh Corn Salsa

Ingredients:

  • 2 cups fresh corn kernels (or frozen, thawed)
  • 1 jalapeno, seeded and finely chopped
  • 1/3 cup chopped red onion
  • 1/3 cup chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • Salt and pepper, to taste

Course: antipasti,condiment,starter,snack,appetizer,dip,antipasto,hor d'oeuvre,spread

Cuisine: Mexican

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Cinnamon Nut Squares

Ingredients:

  • 1 cup softened butter
  • 1 teaspoon vanilla or butter vanilla bakery emulsion
  • 1 tablespoon cinnamon
  • 1 egg, separated
  • 2 cups flour
  • 1 cup chopped pecans
  • ½ teaspoon salt
  • 1 cup sugar

Course: antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre

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