The first historical reference of candy canes dates back to 1670, when a choirmaster at a cathedral in Germany, created a bent version of the original white sugar sticks, to give to children during Christmas service.
by Robin Robertson Facts: Harvard Common Press, 208 pages, $35.00 (or Amazon: Paperback $10.40, Kindle $9.99) Recipes: 152 Robin Robertson has over twenty cookbooks to her credit and, I must say, an absolutely lovely website.
I can give you a beautiful story about how my family has bonded over sweet potato/marshmallow concoctions at our festivities since just about forever, but I don’t think I can do this dish justice. Just believe me when I say it’s magical.
For those of us that grew up on the West Coast these are basically Pumpkin Nanaimo Bars. For everyone else, they are decadent, almost raw and insanely good. The chilling steps are crucial. Be patient, they’re well worth it!
I’m going to show you how you can make a basic banana cream pie with fresh ripe bananas, almond milk and vanilla pudding. Then I’ll give you the option of using dark chocolate and/or coconut whipped cream.
Keftedes is a traditional Greek food. Usually fried meatballs, served with French fries and Greek salad, make the perfect comfort food. When used for parties or meze they are called Keftedakia (the ‘akia’ means small).
When you think of Chinese food, I would bet one of the last ingredients you would ever think of would be mayonnaise. I know that’s true for me. But that’s exactly the ingredient that is in this recipe for Kung Pao Tofu.
This is seriously one of the best recipes I’ve ever made. It only survived a couple days due to its irresistible deliciousness. Having said that, it tastes better the second and third days, so try to be patient.