Build raw fruit desserts with clever sauces
Fruit Crisp
Baked Fruit Under a Crunchy Topping – It’s a Winner Takes All Dessert! Crisps of fruit, nuts, and oats, are a simple tradition and a great finish to the meal. Over the years I have made countless combinations of fruits and nuts to highlight the season or when there’s an abundance of fruit on hand….
Balsamic Pinto Beans
Earthy Pinto Beans Wed Sweet Balsamic Vinegar
Fruit Boats with Pastry Cream
make a crustless French tart and sail on!
Dry Frying – Make Veggies Meatier
Science and art make strange bedfellows
Yard Soup
From radish tops comes soup!
Almond Thumbprint Cookies
Quick, Sturdy and Top Shelf – These Cookies are Classics For those who don’t like to bake, use rolling pins, sifters, nor fuss with cookie cutters, these drop cookies are entry level baking greatness! RECIPE: Makes 16 to 20 almonds, raw, 2 cups rolled oats, 1 cup cinnamon, 1/4 tsp salt, 1/8 tsp maple syrup,…
Night Time Oatmeals
These Two Breakfast Dishes are My All-Time Favorites For a quarter century I have been an oatmeal fan with a twist. I learned to make it at night before going to bed. The recipes are super quick to fix, and yield a hardy bowl of breakfast. Last year I found this cold oatmeal and love-love-love…
Pecan Cookies
These Cookies Yield a Crispy Texture with Easy-Peasy Instructions RECIPE: Makes about 30 pecans, 1 cup, chopped flour, pastry, 1-1/4 cups, [whole wheat is good] rolled oats, 1-1/4 cups salt, 1/2 tsp maple syrup, 1/4 cup vegetable oil, bland, 1/2 cup rice vinegar, 1 tsp vanilla extract, 1 tsp INSTRUCTIONS: Preheat oven to 350 degrees….
Monastery Lentil Soup
The backbone of Cookshare is to produce memorable recipes using simple ingredients
Deviled Lentils
a recipe for many recipes
Turnip Time!
Here’s a unique technique—both poaching and sautéing in the same pan!
