Great holiday recipes from now through Christmas from the best and most popular bloggers on the Net! If you're a blogger, join us by leaving your links in this post, then visit and socialize with the other blog participants. Whether or not you're a blogger, come enjoy fabulous recipes.Read More
Beets are one of my favorite vegetables. Healthy - a good source of fiber, Vitamin C and other beneficial nutrients, low in fat and low calorie - and sweet, they’re delicious hot or cold. Great just after cooking as a hot side dish with a few herbs, they’re also nice chopped into or on top of salads, or puréed into soup.That’s the good news.
But the other news is that (red) beets stain everything they touch. Unless you want to use beet juice for dye or need to make your hand look gruesome for Halloween, you might shy away from making them.
Don't let the prospect of beet juice stop you - here's how you can make them with a minimum of fuss. The method is simple:Read More
Where is written that Thanksgiving dessert has to be pie? Whether you have pie crust-making phobia or you don’t like the thickness of fruit pie filling, or for any other reason, rational or not, you’re brave enough to stray off the straight-and-rather-narrow pie path, aren’t you?
You could make an apple or apple-pear crisp. With its crunchy top and inside pie-like consistency, crisp is basically a streusel pie without the crust.
But what if you want an elegant apple dessert that uses a crust but doesn’t require pastry-making skill? The answer - apple strudel.
A German pastry, strudel is normally a sweet fruit or cheese filling (though there are savory versions) wrapped in thin dough and rolled into a log shape. Individual pieces are cut off the log, so the filling shows on both sides. It is beautiful to look at and even better to taste. The filling is substantial but not heavy, enveloped by thin, crunchy pastry. Perfect after a major Thanksgiving feast.