We discovered this recipe while looking for German Christmas recipes. Many “Weihnachtsmarkt” (Christmas markets) serve these cinnamony nuts. While it would make sense to share the recipe for Christmas, we decided to wait until National Almond Day, which is the 16th of February every year.
To keep from burning, the mixture needs to be stirred continuously.
The first time Andrea made this was for a Valentine’s day soccer game treat. Thus, “Valentine Popcorn”. Though Megan insisted it was Princess corn.
These are a drier biscotti, but are wonderful with hot chocolate or tea.
Andrea decided we needed some biscotti for our tea. Instead of using plain white chocolate, she caramelized some. She found many different recipes for caramelizing white chocolate online. It made the biscotti extra good, but the cookie was a little sweeter than we liked. Next time we make this, we plan to reduce the sugar some.
This is not the super soft, sweet pretzel that many malls offer. This has a bagel like texture that is much better I think! Salt as much or as little as you like and serve with a favorite mustard or cheese sauce.
These muffins are a wonderful fall treat. My mom was given this recipe years ago when she spent the day with her cousin Kathy. They made a few muffin recipes and other fun fall treats. This is probably my favorite. Not only do these freeze well, they are also good for a few days after baking and toast nicely.
You can use all purpose flour, but these are also great as a 50/50 mix with AP flour and 50% white whole wheat. We rarely use the full amount of sugar. They are good with or without the steusel. If you chose not to add the streusel, they are even less sweet, which is a nice change sometimes.
If you prefer to make a loaf of bread, pour into a greased and lightly floured pan and bake for about an hour.
We do not follow this recipe precisely. Depending on who is making the crisp, and how many apples we have, we often fill our pan 3/4 of the way full because we really like apples. Instead of cutting in cold butter, ours is usually softened and we just mix it with the topping ingredients. Since we do not like super sweet apple crisp, we use one cup sugar in the topping, but use more if making for company. If the topping seems a little dry, we add extra butter to the top when we put the apple crisp in the oven.
While this is great for dessert with vanilla ice cream, we often eat it for dinner. We also enjoy it warm for breakfast with milk.
We have made this recipe many times! It will burn quickly, so do not get distracted.
This is really good on ice cream, but we also enjoy it with hot chocolate, cheesecake and other desserts.
Allan has always enjoyed custard and often used a mix to make it. However, with a little more work, we now make home made custard for desserts. This is not the pourable dessert custard (also called “creme anglaise”), but very similar to vanilla pudding. Only much better.
In the early summer, the kids often pick red blackberries. We enjoy them and occasionally have enough for a mixed berry jam. Oma told us the other day of a blackberry farm that had you pick berries for a very good price. We enjoyed picking around 30 pounds of blackberries and ate a pound or two also. They were very good.
Not wanting the berries to go to waste, we froze some, made fruit leather with some and Adrian made a pie. We used most of the berries for jam. It is wonderful on fresh sourdough bread! There are a lot of seeds in blackberries. If desired, strain part or all of the seeds.
This is a small batch jam recipe that uses very little sugar. For a sweeter jam, see notes.
