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Rhubarb Cumquat
3.5 # rhubarb 6.75C sugar 5oz lemon juice 3/4# kumquats .5# rhubarb 1C sugar -1oz lemon juice sm handful kumquats
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Cherries Jubilee
We have made this a few times and love the results. This goes over ice cream very well (see bottom of recipe), or eaten as-is. A great and easy way to preserve cherries.
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Orange Lentil Dal
This is an interesting sounding dish, especially for it’s ease. The fact that she mentions Smitten Kitchen is the winner in my book. 🙂 She took out the butter. I added it back in.
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Cardamom Cinnamon Rolls
Tasty and not a crazy amount of work. Works well for brunches. Based off of a Paupered Chef recipe.
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Tartine Country Bread
This is a very, very tasty bread recipe. I am addicted to the loaves at Tartine itself. The nice thing about this recipe is that it does not involve kneading, so it is low-stress. I consider this a work in progress and will put my reactions in the comments section.
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Overnight Steel-Cut Oats with Almond Butter & Honey (aka Fancy Oatmeal)
This is one of the things that we regularly use the slow cooker for. Why I haven’t put this up here is beyond me. It’s like we have something else on our mind… 🙂
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Cinnamon Bread
My mom used to make cinnamon bread when I was a little kid. We had a salamander in that house which made rising dough a cinch. We moved when I was 10 and that was the end of the cinnamon bread. Here is my first attempt at recreating it.
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Eggplant Parmesan
This is the eggplant parmesan recipe I grew up with. Thanks to my lovely Mom for telling me the recipe for the 3rd time now. 🙂
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pistachio tapenade
This is a great tapenade on it’s own. We first heard about it from Smitten Kitchen to put over lamb. Then Michelle put it in a grilled cheese sandwich. Oh. My. God. That became a new favorite snack.