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July 2018
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Mélange of Citrus with Toasted Coconut, Almond & Fresh Tarragon

2 or 3 Large, Navel Orange, the Zest & Separated Segments

1 or 2 Large, Seville Orange, Separated Segments

1 Large, Meyer Lemon, Zest & Juice

1 Cup, Almond, Slivered and Toasted

1 Cup, Coconut, Unsweetened, Toasted

1/4 Cup, Tarragon, Torn into Small Bits & Pinched

In a large mix bowl, mix all together using hands!

Chill & Serve!


Mélange of Citrus with Toasted Coconut & Almond


Mélange of Citrus with Toasted Coconut, Almond & Fresh Tarragon

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Tunisian Style Sticky Orange Cake


1 1/2 Cup, Almond ‘Flour’, Use Blender to Powderize Almonds into ‘Flour’, do this in small batches

1 Cup, Finest Bread Crumbs

1 Cup, Sugar

3 Teaspoon, Baking Powder

Zest of 3 Large, Seville Orange, Finest Chopped

Zest of 3 Large, Meyer Lemon, Finest Chopped

1 Cup, Slivered Toasted Almonds, This is in addition to Almond Flour

Dash of Nutmeg

In large mix bowl, combine the above ingredients until well incorporated

In another large mix bowl, whip together the following;

6 Large Eggs, room temp

1 1/3 Cup, Sunflower Oil

1/4 Cup, Clover Honey

After whipping the

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Coconut Custard Cake, Chocolate Graham & Almond Crust with Mascarpone & Rum Whipped Cream.

Chocolate & Toasted Almond Crust;

Preheat oven to 375 degrees.

2 Cups Chocolate Graham Crackers, crushed fine in blender or food processor

1 Cup toasted Almond, toast in heavy skillet, cool to room temp & crush fine in blender or food processor

2/3 Cup Sugar

Mix together well in large mixing bowl, then add;

12 Tablespoons melted Butter

Stir together until of ‘pea’ size crumbles

Put mixture into a buttered 9 x 13 Glass Baking Pan.

Pat down even, I use the bottom of a measuring cup.

Bake at 375 degrees for 20 to 24 minutes.

Remove from oven

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Raspberry & Chocolate

This uses some pre made items as well as Fresh Red Raspberries.

I like to call this my ‘Rachael Ray’, style of cooking.

Here’s what you need;

(1) 10.5 Ounce Package of Newtons Fruit Thins Raspberry Chocolate Flavor, use a rolling pin to fine crush

1 Stick/ 1/2 Cup Butter, melted

1/4 Teaspoon Cinnamon

(4) 6 Ounce Packages of Fresh Red Raspberries

(1) 1 Ounce Package Jello-O Sugar Free Chocolate Pudding Mix

1 3/4 Cups Cold Milk

Cool Whip 8 Ounce Tub, Thawed

Dark Chocolate Powder

Put the First 3 ingredients into a Large Mix Bowl, Mix together until

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Peach Crisp with Saffron

Start by preheating your oven to 350.

I make a basic Oatmeal Crumble Crust. I use a crust on the bottom as well as the top, yeah, I’m versatile that way…

2 to 3 Cups Quick Oatmeal

1 to 1 1/2 Cup Flour

1/3 Cup Brown Sugar

1 to 1/2 Cup Butter, melted

Put the first 3 ingredients in a real big mix bowl. Mix well. Add melted Butter. Mix until a course, pea size crumb forms. I usually start with the lower of the amount of the dry ingredients I have listed. Add more to achieve desired crumble

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Cupcakes with Berry/Chocolate Frosting

Who doesn’t love cupcakes?  In the last few years the cupcake fell into vogue, specialty CC shops have opened, CC  Wars are now battled out on the food channels and the love for these little darlings are still strong as ever even if the fad seems to be getting a bit passé.  A lot of cupcakes can be sickly sweet, while fine at times I don’t all that sweet.  This recipe solves that for me, it comes from Jamie Oliver’s book cook with Jamie, it ‘s more of a sponge cake with a light sweetness to it.  He calls it

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Date & Oatmeal Cookie/ Bar

This one is one of my favorites. An Oatmeal crust with Dates between! YUM!

This one is from a recipe my Mother used. Most likely off a container of Quaker Oatmeal!


Put the following ingredients into a medium kettle. Bring to the boil, stirring somewhat frequently.

1 1/2 cups Water

1 1/2 cups chopped Dates

After boil has been reached continue cooking stirring constantly another 5 minutes or so.

After removing from heat stir in 1 1/2 tsp Vanilla

Now set this aside.


The Date Filling.


The Crust.

Put these dry ingredients into a large

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Peach & Mission Fig Crisp

Peaches are so sweet, juicy and cheap right now! I love biting into one and letting the juice drip down my chin. I’m making Peach & Mission Fig Crisp. I’ve used Anne Burrell’s recipe as my starting point.

Start by preheating your oven to 350. I’ve cleaned and cut 5 large Peaches into good size pieces, She uses Golden Raisins, which would work fine. However I love, love, love Mission Figs! I’ve cut into 1/3’s an 8 oz package of Mission Figs. Place the Peaches and Mission Figs in a large mix bowl. Sprinkle over top the Zest

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