Peanut Butter Cookies
Jul 14, 2005
Gingerbread overload? There's no such thing! These soft, chewy ginger-spiced thumbprints are filled with a tangy cream cheese icing for the ultimate holiday treat. A sprinkling of chopped crystallized ginger gives the cookies an added festive touch.
This stunning swirled cheesecake makes delicious use of strawberry season's finest. Even the most carefully made cheesecakes sometimes end up with little cracks on the top, but not to worry, a simple fresh berry topping hides any imperfections.
This recipe makes two loaves, plenty for the family to eat one-and-a-half for dinner and still have leftovers for Lance to use in a sandwich the next day. You can also use all turkey, all chicken or all beef instead of this combination.
Sliced apples bake into a dense filling encased in a buttery crust. Use crisp apples, such as Northern Spy, Cortland or Spartan.
serve with Rosted garlic butter bruschetta or any rustic bread, It always tastes better the next day.
Toasted buttery croissants take this modest bread-based dessert to new heights. Use day-old croissants for the best results; you'll need six to eight in total. Layering the croissants and the rhubarb gives you a bit of everything in each bite. You can also substitute the same amount of thawed frozen rhubarb for the fresh—just thoroughly pat it dry.
Variations of these flavourful little fritters, called Phulourie, are found all over the Caribbean. They are quick to whip up and best eaten hot and fresh. Serve with Mango Sauce.
You can find almond icing in bulk food stores and supermarkets.
