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a moist apricot-walnut layer on top of a light buttery shortbread crust. the crust for these bars must be made on a processor. these are wonderful to serve to guests! the apricot filling can be prepared hours in advance. yield is only estimated depending
i think i found this recipe in my "goody bag" when taste of home hosted one of their "cooking schools" at the local high school several years ago. i've only made it a handful of times, much to my boyfriend's dismay for he loves this dish! it really is ver
growing up these were my very favorite cookies. my aunt georgia would make dozens of these during the holidays, along with many other of her scrumptious desert specialties. i was fortunate that she shared her recipes with me before she passed on. now i
this is a super yummy recipe that intrigues your taste buds with a variety of flavors which come together even better the next day. i've tweaked this recipe a bit each time i've made it. alternatives include swapping orange juice for lime juice or green
branston pickle is a uk favourite that is served in pubs as part of a ploughman's lunch. although this tangy vegetable pickle has lots of ingredients, it is worth the effort. tastes great with cheeses.
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