Chocolate peanut butter, Oatmeal cookie and White chocolate pecan cookie dough. These were good, but plain chocolate chip was a favorite.
These doughs also freeze well and are very good added to ice cream.
Cookie Dough (with baked flour)
Buttermilk Rusk (Muesli)
Attempting to replicate our favorite South African Rusk.
Panic Butter Almond Cookies (GF, DF)
Adrian and two friends came home for Christmas break. They really wanted to cook, but needed to keep the recipe gluten free and dairy free. Over spring break, they perfected this recipe.
Granola, Simple
Tasted and approved by college students.
Tamales, Black Bean
I am not sure where we found this recipe, but it is one of our top favorites. The tamales do take a good afternoon to prepare, but there is often extra to share or to freeze.
Look for the corn husks at a Mexican store if there is one near you. Soak the dried beans over night before cooking, or see notes to use canned beans. Be sure to soak the corn husks a few hours ahead of time. Homemade tomatillo sauce is recommended.
Tamales, Green Chili Chicken
These are our very favorite tamales. Homemade tomatillo sauce is recommended.
Tomatillo Sauce
We usually double this recipe.
Granola with Almonds, Cherries and Cocoa Nibs
Chex Mix- Pickle Flavored
An idea from Katie that Adrian played with. Very good!
Ricotta Gnudi
This is an Italian dish that Andrea taught me for “cultural immersion” cooking class . This is excellent with Andrea’s Vodka sauce.