Fruit Mix: 3 Cups diced rhubarb 3 Cups blueberries (fresh or frozen) 1/3 Cup brown sugar, packed 2 Tablespoons all-purpose flour 1 Teaspoon cinnamon Crisp Topping: 1 Cup quick-cooking oats 1 Teaspoon cinnamon 1/4 brown sugar, packed 4 Tablespoons butter, soft Preheat oven to 350. Spray a 9 x 13 baking pan with cooking spray. Whisk together the dry ingredients of the fruit topping and then mix with the fruit in a large bowl and spread mixture evenly into baking…
I have been making these for years, only because I am really lazy and they taste like you know your way around a coconut. Just a few ingredients make these great caramelly, moist cookies. You can dip or drizzle them with chocolate or sprinkle with finely chopped nuts if that’s your jam. I like to make these when I make aioli because you need the yolks for that and the whites for this and you know that reducing waste is…
I’m a big fan of simple ingredients and the lemon while one of the simplest of ingredients, yields one of the most complex and interesting flavors you can add to a dish. While the white pith, between the outer peel and the juicy center, isn’t my favorite to cook with, the exterior zest should not be missed when you are juicing citrus. Some recipes only call for juice, so I zest the lemons first using my beloved Microplane and smash…
For anyone who has dreaded the familiar pop of another canister of dry, machine made macaroons, this recipe is a revelation. Since Passover desserts should not contain flour or leaveners that are not marked kosher for Passover, many of the desserts we ended up with were strange jelly candies with waxy chocolate-esque coating or the aforementioned dry macaroons. No more. With just a few ingredients and a little moxy you can bring your seder dessert up to a new standard…