OUR FAVORITE RECIPES FROM 2018
By Sara Quessenberry
Our spiced pecan recipe produces an addictive (and relatively healthy) snack. These Rosemary Pecans are simple enough, in fact, to whip up for movie night or book club. But this method is also a smart way to add major flavor to an appetizer spread. Rather than putting out plain roasted nuts, take the (very little) time required to coat them in melted butter, sugar, cayenne, and salt, before roasting them in the oven for about 10 minutes. Once they’re toasted, stir the pecans with chopped fresh rosemary for an earthy, woodsy finish.
2 tablespoons unsalted butter
1 teaspoon sugar
⅛ teaspoon cayenne pepper
½ teaspoon kosher salt
2 cups pecan halves
2 teaspoons chopped fresh rosemary
Heat oven to 375° F. Melt the butter in a medium skillet over medium heat. Stir in the sugar, cayenne pepper, and ½ teaspoon salt. Add the pecans and toss to coat.
Transfer the pecans to a rimmed baking sheet and arrange in a single layer. Bake, stirring occasionally, until toasted, 10 to 12 minutes.
Add the rosemary and toss to combine. Serve warm or at room temperature.
NO BAKE APPLE COOKIES
No room in the oven to bake? These No bake apple cookies aren’t really cookies
at all, but they are a light and healthy dessert alternative that look like cookies.
Simply take apple slices, spread on almond butter and top with pecans, coconut
shreds and chocolate chips.
A fun idea for a dessert buffet!
3 INGREDIENT OATMEAL CHOCOLATE CHIP COOKIES
Cookies Servings: 12 -15 cookies
2 large bananas,mashed
1 3/4 cup quick oats
1/2 cup chocolate chips (for vegan cookies use vegan chocolate chips)
Preheat oven to 350°F
(180oC) and line a large cookie sheet with parchment paper.
Mash bananas in a large bowl. Add in the oats and mix well to combine. Fold in the chocolate chips.
Scoop 2 tablespoons of the oat and banana mixture onto your cookie sheet and shape into a large round about 1 inch apart, no need to worry about these spreading.
Bake for 15-20 minutes until the cookies are golden on top and just set to the touch.
Remove from the oven and allow to cool for a few minutes before transferring to a wire rack.
BARB’S RHUBARB STRAWBERRY CRISP
4 c. chopped rhubarb
2 c. sliced strawberries
1 c. sugar
1 T. grated orange peel
1 t. vanilla
Combine in a large saucepan. Bring to a boil over medium-high heat, then reduce to medium and cook 4 minutes, stirring frequently.
¼ c. water
3 T. cornstarch
Dissolve cornstarch in water. Add to rhubarb mixture, cook until thickened, stirring constantly. Set aside.
1 ½ c. whole white flour
1 ½ c. rolled oats
¾ c. brown sugar
¾ c. butter
½ t. salt
½ t. cinnamon
½ c. chopped nuts (optional)
Mix together until crumbly. Place about 3 ½ cups of crumb mixture into greased 9 x 13 pan and press to make an even layer. Pour in rhubarb mixture and spread evenly. Sprinkle remaining crumb mixture over top. Bake in 350° oven for 30-40 minutes.
CHOCOLATEY FRO-YO POPS
Upgrade homemade vanilla, coffee or chocolate yogurt pops by stirring in a swirl of chocolate-hazelnut spread, nut butter or speculoos cookie spread
before freezing. Or create strata layers of treats using different yogurt flavors.
Fill pop molds a third of the way with one flavor; freeze until firm, add
another layer, freeze again and repeat for a total of 3 layers.
If you're feeling fancy, try stirring sweet mix-ins like cookies
(chocolate or vanilla wafers are nice), granola or miniature chips into each
flavor of yogurt before layering.