These sweet little nut filled pastries are another recipe that my mom used to make for the holidays. My uncle Joe called them Hungarian nut rolls. They are made with a yeast dough, but the method is a little different than other dough I've worked with in the past. The keys to success are keeping everything cold (the dough gets sticky when it gets warm) and working gently with the dough. Blend only until mixed, bake only until lightly browned.
The Betty Crocker New Picture Cook Book (1961) notes, “The Puritan women learned to make it (Indian pudding) from the Indians. In New England, it always shared the old brick oven with baked beans. Traditional dessert for a clam bake.”
I've been curious about Indian pudding for years, since I'd heard about it but never tried it. (It's not something you normally see on the table here in Wisconsin.) In this post I'll share a couple of Indian pudding variations, and provide a little history on the dish.
I like having recipes on hand that are easy enough for the boys to make on their own. We took the basic no-bake chocolate peanut butter bars recipe and swapped out the powdered sugar with honey (you can use more or less to taste) and added some oat bran for extra hardiness. The whole family gives them a thumbs up, and my youngest enjoys beating on the graham crackers to crush them.
I used to enjoy mounds and almond joy bars years ago, but either they're making them sweeter and more bland, or my taste buds have changed (or both). Enter this easy recipe set for homemade mounds bars and almond joy bars. You get the rich, full taste of coconut and chocolate, without the cloying sweetness of commercial candy. Make them with coconut and vanilla extracts for homemade mounds bars, or almond and vanilla extracts (and almonds! 🙂 ) for homemade almond joy bars. There's plenty of healthy coconut oil, and they're sweetened only with honey. [Read more…]
Bean and lentil recipes can be a frugal and nourishing addition to just about any menu – but – believe it or not – I've only cooked about a handful of different bean recipes. My mom rarely used them, so I never picked up the habit. My friend, Pat, from Heal Thyself, suggests a cup of beans or lentils per day for folate and molybdenum. The Dr. Oz Show says, “Beans are high in antioxidants, fiber, protein, B vitamins, iron, magnesium, potassium, copper and zinc. Eating beans regularly may decrease the risk of diabetes, heart disease, colorectal cancer, and helps with weight management.”
New year = time to introduce new habits, so I turned to my blogging friends for more ideas and inspiration in the kitchen. They pitched in and provided me with this list of beautiful and interesting bean recipes, from snacks and appetizers to entrees and side dishes to dessert. I had no idea beans could be so versatile. I hope you'll join me in trying something new. Huge thanks to all my blogging friends who contributed recipes and photos for the photo collages. [Read more…]