Sort of like whipped honey, maple cream is a great addition to toast or crackers!
Maple Cream
Burnt Almonds (Gebrannte Mandeln)
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.
Valentine Popcorn
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.
Afghan Red Bean Chili
Our friend “Muzzy” made us this recipe so many years ago. It is an easy vegetarian dish that is great with spaghetti.
Cheesy Sourdough Chive Jalapeno Bread
Dark Chocolate, Cherry, Pecan Sourdough Bread
A nice bread to toast for breakfast or snack.
Molasses Cookies
A favorite, special cookie our neighbor, Marilyn shares with us over the holidays. The recipe is slightly vague, but if you have made cookies before, adjusting the amount of flour to your preference is easy. I kept the recipe mostly as written, because that is part of its charm.
Pita Bread
Even though this bread does not always puff up or pull apart into a pocket, it is still a very good flat bread.
The longer the dough has to sit in the fridge, the better it tastes. It can be made up to three days ahead, but it is also good if you are making it last minute.
Christmas Memories Crunchy Puffs
Crunchy puffs, snow chips and pink magic dust. Memories of stringing crunchy puff strings, snow and pink magic sticks.
This recipe is from Adrian and Megan in honor of National Crunchy Puff Day.
Sourdough Bread
This is a very wet dough. The first time making this bread may be a little confusing, but it is not very difficult. Be sure the sourdough starter has been fed and is “very happy” or this bread will not rise properly.
The stretch and fold described will help strength the gluten, adding air without kneading the dough. You do not need to be exact with the times between stretch and folds, but you do want the dough to rest at least 20 minutes. Do not over stretch and fold, four times total is good.