I am always browsing through my older cookbooks looking for something new and different. These recipes from Martha Stewart’s Appetizers certainly met that criteria. I love slice-and-bake cookies but this is the first time making slice-and-bake crackers. I made two versions: one uses white flour with sharp cheddar, gruyere cheese and poppy seeds and the … Continue reading
I happen to love pizzelles for a number of reasons: quick and easy to make: no baking required so they can be made any time of the year: they do require a pizzelle maker which I feel is worth it to have in my kitchen. Mine makes 3 mini pizzelles which are the perfect size … Continue reading
Jarcuterie has been called the COVID-19 friendly food trend that has replaced (for now) the many shared charcuterie platters seen all over the internet, in our homes and restaurants. These are a lot of fun to put together and the possibilities are just endless. I used a lot of ingredients I already had and the … Continue reading
These cheesy crackers are another perfect way to use my sourdough starter discard. An easy recipe which requires no rising and involves two steps, maybe three if you need to get your starter ready for baking. Just make the dough and then let it rest overnight in the refrigerator. You can see the bits of … Continue reading
There are a lot of ingredients in this spread but I really like all of the flavors and the way they blend together. You can certainly cut this recipe in half as it does make quite a lot – this was a favorite of Gene’s. Comment: You can experiment with the herbs I have listed, … Continue reading
My husband created this recipe after I attended a 1/2 day cooking class including appetizers, main dish and dessert. He wanted to experiment with this appetizer and this is what he came up with. The following is the recipe from my class: