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Another recipe given to me, this time by my cousin Judith. To say they are addictive is not an over statement. Everyone who has tried these has been wowed by their gooey chocolatey-ness. They are less cakey than some brownies and with a few twists like adding nuts or orange zest you can mix them up a bit. Do enjoy! They are irresistible.
Kashmiri Kahwa or Kehwa Chai is a traditional Kashmiri tea flavored with cardamom and infused with cloves, cinnamon, and saffron. It was traditionally prepared in a brass kettle known as samovar. It is basically green tea with flavors of spices that helps you keep warm in the chilling winters
This is a recipe we like to make every year from a 1950's publication. It indicated it made 3 dozen and cost .93 cents! I retained the actual ingredients in the recipe to reflect the era of the recipe. However, the corn syrup can be substituted with 1 tbsp. each of honey and maple syrup. The cat under the tree is our boy Zorro who loves the magic a Christmas tree brings. Happy Holidays!
This recipe is another oldie but goodie, I think from an aunt who loved pistachios. Back in the day when Mom entertained frequently, this cake could be quickly put together from what were her pantry staples. The only trick is to use the largest Cool Whip you can find, both to ensure that the frosting isn’t grainy and to have enough for filling and topping. I’ve also served this cake for Easter because the color works so well for that occasion, too.
The apples are harvested now and ready to be transformed into a whole lot of delicacies. Roast apples are uncomplicated, comforting, but delicious. We like to eat it with lukewarm vanilla sauce. Mmmmh!
For baking slightly tart apples are best. So I incorporated in this recipe a selection of tart apples that work well for baking. Delbarestivale is ripe in late summer, when the other baking apples are not available yet. Boskop is my all time favorite: it has a wonderfully complex aroma when baked, but I don‘t like to eat it raw. Cox orange, Elstar, and Jonagold are juicy and fresh when eaten raw, but when they are more ripe and tender they are perfect for baking. Granny Smith is my choice if I cannot get one of the other kinds, as they are available nearly all year round from some place over the world.