RECIPE: Pecan Sandies

Pecan sandies. Photo courtesy Taste Of Home.   September 21st is National Pecan Cookie Day and June 23rd is National Pecan Sandy day, probably the most popular pecan cookie, modeled after the French sablé. A shortbread-like butter cookie with a sandy texture, sablé means “sand” in French and refers to both the color and the…
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RECIPE: Cheese-Stuffed French Toast

Today for brunch, we made this tasty recipe from the Wisconsin Milk Marketing Board. It’s sweet and savory: cheese with the sweet notes of conventional French toast. The recipe uses Havarti from Wisconsin, but you can substitute another cheese of choice. Suggestions: Mozzarella, Monterey Jack, Tilsit or for a stronger flavor, Muenster, Port du Salut…
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FOOD 101: Pastilla, Bastilla, Bisteeya, B’stilla

Alluring and delicious. Photo © Hannah Kaminsky | Bittersweet Blog.   Pastilla, pronounced “bastilla” in the Arabic of North Africa, is a traditional Moroccan dish that crossed the Straits of Gilbraltar from Andalusia, Spain. It is transliterated from the Arabic pastilla, bastilla, bisteeya, b’stilla or bstilla. It all means “delicious,” says Hannah Kaminsky. Traditionally served…
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TIP OF THE DAY: Savory Cheesecake

For a delightful change of pace, try a savory cheesecake appetizer. Photo courtesy Wisconsin Milk Marketing Board.   When you want to serve something impressive and unexpected at your next dinner party or cocktail party, consider a savory cheesecake. Instead of sugar and vanilla, it calls for herbs, salt and savory components—cheeses such as blue…
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