6 pounds pears, (about 16-20 large pears-ripe)3 cups apple cider3 tablespoons whole mulling spices1 1-inch piece fresh ginger3 cardamom pods3 cups sugar Trim off the stem and blossom ends of […]
Peach or Pear Chutney
from the Ball Blue Book Yield: About 7 pints 4 quarts finely chopped, peeled, pitted peaches or pears (about 20 medium)2 to 3 cups brown sugar1 cup raisins1 cup chopped […]
Oreo Cheesecake
Crust:1 package chocolate graham crackers, crushed2/3 cup margarine, melted1 tablespoon sugar Filling:3 packages (8 ozs) Neufchatel cheese1 cup sugar3 large eggs3/4 cup sour cream1 Tablespoon vanilla2 cups crushed Oreos (about […]
Crispy Baked Pollock
1 1/2 pounds pollock fillets1 egg3 tablespoons milk3/4 cup crushed cornflakes1/2 cup panko1/8 teaspoon garlic powder3 tablespoons grated Parmesan cheese1/4 teaspoon lemon pepperpinch of sea saltCooking Spray Preheat oven to […]
Chicken Tagine with Almonds and Raisins
by Moira Hodgsonfrom The New York Times Chicken Cookbook 1 3-pound chicken, cut upCoarse salt and freshly ground pepper to taste1 large onion, sliced2 carrots, sliced1 clove garlic, crushedPinch saffron1/2 […]
Bill’s Big Carrot Cake
From Baking From My Home To Yoursby Dorie Greenspan For the Cake: 2 cups all-purpose flour2 tsp. baking powder2 tsp. baking soda2 tsp. ground cinnamon3/4 tsp. salt3 cups grated carrots […]