One buttery mixture is used for both the crust and the streusel topping, making these bars extra easy to assemble. Dried apples, rather than fresh, lend their concentrated flavor to the filling....
Crystallized ginger and lemon zest complement the assertive banana flavor in these scones. While scones are usually best the day they’re made, added moisture from the banana will keep these delicious for an extra day....
This hearty meatless main course is chock full of flavor and texture. The griddlecakes are crisp, tender, and slightly peppery from the amaranth flour, and the beans deliver a kick. Serve with sliced avocado and pico de gallo....
MAKES 1 PIE OR QUICHE PAN (DIAMETER 9½ IN [24 CM])
For the dough: 2 cups (250 g) flour, ½ tsp baking powder, ½ cup (100 g) sugar, 1 pinch salt, ½ cup (50 g) ground hazelnuts, 1 tsp ground cinnamon, ½ cup + 1 tbsp (130...
MAKES 1 TRAY
For the dough: 4 1/3 oz (125 g) almonds, ¼ tsp baking powder, 1 1/3 cup + 1 tbsp (175 g) flour, ¾ cup (75 g) ground almonds, 1 cup (200 g) sugar, 1 pinch salt, 2 eggs
Additional: butter and flour for the baking sheet
Blanch...
Cranberry-Orange Nut Bread
2 cups all-purpose flour
¾ cup sugar
1½ teaspoons baking powder
¾ teaspoon salt
½ teaspoon baking soda
¼ cup margarine or butter, softened
1 tablespoon grated orange peel
¾ cup orange juice
1 egg
1 cup cranberries, chopped
½ cup chopped nuts
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Heat oven...