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[1] and [2] Cereal-topped donuts and milk from Show Me The Yummy. [3] and [4] Lactaid for everyone! (photo courtesy Lactaid). March 7th is National Cereal Day, and here’s the big question: Do you drink the leftover milk in your cereal bowl? According to a survey by Wakefield Research*, 74% of Americans frequently drink…
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One friend of ours has a set of shamrock cookie cutters, and makes shamrock shortbread every St. Patrick’s Day. She tops them with green and/or white royal icing, and an assortment of green glitter and sprinkles. While we love shortbread, we take the easier way out. Here are two recipes that will make you extremely…
Continue reading “Chocolate Chip & Oreo Cookie Recipes For St. Patrick’s Day”
Only ice cream and cake surpass cheesecake on American restaurant menus, says Flavor And The Menu, a magazine and website for restaurant chefs. The article points out that plain cheesecake is a blank canvas, waiting for an artistic or flavorful treatment—or both. The next time you plan to bake a conventional cheesecake, consider playing around…
Continue reading “Pimp Your Cheesecake: Enhancements, Garnishes & Sauces”
[1] Devil’s food cake and mint chip ice cream (photo Jennifer Davick | Southern Living). [2] Andes Mints (photo courtesy Sweet Factory). [3] After Eight Mints (photo courtesy After Eight | UK). We’ve been saving this recipe from Southern Living for our St. Patrick’s Day lead-up, when our recipes wear a tinge o’ the…
Continue reading “ST. PATRICK’S DAY RECIPE: Ice Cream Cake”
While we wait for spring vegetables to appear, we’ve been eating lots of root vegetables. Root vegetables have sustained mankind through millennia of winters, because they last for long periods in cool temperatures. Before the advent of modern refrigeration, root cellars provided vital cold storage that kept a family fed through the winter. Growing underground…
Continue reading “Roast Your Roots: Recipes With Root Vegetables”
