April 9, 2009
Melt 2 sticks of butter in a saucepan. Turn off the heat, and stir in two cups of sugar, then 1 cup of flour. Beat 4 eggs in a glass, then stir them into the mixture. Add a couple of handfuls of nuts and dried fruit, pour the batter into a greased brownie pan, and bake at 350 degrees for about 20 minutes, or until the blondies are done.
I used macadamia nuts, dried cherries, dried apricots cut into quarters, and coconut, but there are lots of delicious things you could add instead. Here are some possible combinations:
Lemon zest, lemon juice, and almonds
Walnuts, raisins, chopped apples, and a bit of cinnamon and nutmeg
Orange zest, orange juice, craisins, and pecans
February 10, 2009
A delight to the eye and a delight to the palate, this salad has perfectly balanced flavors, textures, and colors. The carrots provide plenty of beta carotene. The pumpkin seeds provide iron, magnesium, phosphorus, and protein. The almonds provide manganese, vitamin E, vitamin B2, and protein. The lemons provide Vitamin C. The craisins provide fiber.
Here’s the recipe.
Peel and grate five medium-sized carrots. Add a handful of craisins, pumpkin seeds, and almonds. Squeeze half a lemon over the top. Taste, and add more lemon if you like.
February 2, 2009
1. almonds 2. craisins 3. apricots 4. red lemon
I adore muffins. I made a batch this weekend and they were wonderful, full of apricots and almonds and craisins and orange.
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter, melted
1 egg, beaten
3/4 cup orange juice
1 tsp vanilla
1 handful of dried apricots, cut into quarters
1 handful of craisins
1 handful of sliced almonds
Mix the dry ingredients together. Melt the butter and beat the egg. Add all the liquid ingredients and stir just enough to blend. Fold in the apricots, craisins, and almonds. If you have an orange or a lemon on hand, add a teaspoon of orange or lemon zest to the batter – I think it would be a good addition.
Spoon the batter into a buttered muffin tin and cook the muffins for 20 minutes or so in a 350 degree oven.
I recommend doubling the recipe – just freeze whatever you can’t eat.