1 cup whipping cream 2 tablespoon sugar ½ teaspoon vanilla Salted Pecan Crust 1 ½ cup all-purpose flour ¼ cup very finely chopped toasted pecans* (see tip, page 20) ¼ cup packed brown sugar ¼ teaspoon kosher or sea salt ½ cup cold butter, cut up 2 egg yolks, lightly beaten 1 tablespoon ice water *To Toast Nuts: Be sure the pecans are very finely chopped or the crust might crack....
olive oil 8 1/2-inch-thick slices baguette-style French bread cut garlic clove snipped fresh or crushed dried sage
Prehistoric Plants With the ability to live for hundreds of years, the sago palm makes a rugged houseplant. It is extremely slow-growing, sometimes putting out just one set of new leaves per year—or sometimes not that often. When plants do put out new growth, it is generally borne in one symmetrical ring of leaves that emerges from the tip in an attractive bronze color. New leaves are quite soft when they emerge, but as they expand and age, they take on their signature stiffness....
Cocktail Sauce In a bowl combine 1/3 cup chili sauce, 1/3 cup reduced-sugar ketchup, 2 tablespoons finely chopped onion, 2 teaspoons cider vinegar, 1 1/2 teaspoons prepared horseradish, and 1 clove garlic, minced. Cover and refrigerate for up to 1 week. Makes about 3/4 cup. Garlic Mayonnaise In a small bowl stir together 1 clove garlic, 1 tsp. olive oil, and 3/4 cup mayonnaise.
To Serve in a Salad: For dressing, in a small saucepan stir together 1 cup of the beet cooking liquid and 1 tablespoon all-purpose flour. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Cover and chill until ready to serve (up to 2 weeks). Nutrition analysis per serving: 33 calories, 0 g protein, 9 g carbohydrate, 0 g total fat, 0 g sat....
1 cup shortening 1 ½ teaspoon vanilla ½ teaspoon almond extract 4 cup powdered sugar 3 tablespoon milk Confetti Cupcakes 1 package 2-layer-size white cake mix 1 4-serving-size package instant cheesecake pudding and pie filling mix 1 cup water 3 eggs ½ cup sour cream ⅓ cup vegetable oil ½ cup red, white, and blue sprinkles or jimmies
2 tablespoon vegetable oil 1 ½ cup chopped onions (3 medium) ¾ cup chopped red sweet pepper (1 medium) ¾ cup chopped yellow sweet pepper (1 medium) 6 cloves garlic, minced 1 15 ounce can black beans, rinsed and drained 1 cup chopped tomatoes (2 medium) ¼ cup chopped pitted green olives ¼ cup chopped raisins 3 tablespoon red wine vinegar 1 teaspoon packed brown sugar ¾ teaspoon ground cinnamon ¼ teaspoon crushed red pepper
1. Pick the Correct Location As with most vegetable gardens, a square-foot garden needs to be where the ground is relatively flat and gets at least 6 to 8 hours of full sun a day. Avoid low areas that may turn into puddles after a hard rain. You may want to choose a spot near your house to make watering, weeding, harvesting, and other garden chores more convenient—as well as harder to overlook....
⅓ cup white balsamic vinegar or white wine vinegar 1 teaspoon Dijon-style mustard 1 clove garlic, minced ½ teaspoon sugar ¼ teaspoon salt ¼ teaspoon ground black pepper ⅓ cup olive oil
