After a few test runs in her home kitchen, Amy Sohnrey found a recipe that offers a twist on a classic cookie. She calls them Almondoodles—a cross between an almond butter cookie and a snickerdoodle.
This rich, creamy dessert—which in French means "burnt cream" because of its caramelized finish—takes on a California personality with the addition of orange zest.
California Bountiful TV host Tracy Sellers says she loves this recipe because no one ever guesses what the secret ingredient is. "And wherever I bring this pie, it's gone by the time I leave!"
This delicious sauce takes a minute to whip up and is excellent on pancakes, waffles and French toast. No need for syrup! It is also wonderful on fruit salad, oatmeal or fruit nachos with "chips" made from thin slices of fresh apple or pineapple.
A layer cake is what inspired Teresa Urkofsky to become a chef. "At the age of 5, my mother took me to a bakery where I watched a baker decorating a layer cake," she recalls. "I said, 'That's what I'm going to do when I grow up.' And I did."
Gerry "Oma" Van Ommering used to conclude her dairy tours by giving everyone homemade butter cookies, a rich delicacy from her home country of Holland. The simple recipe showcases the flavor of its star ingredient--butter.
Plum grower Helen Krause of Reedley, who passed away last year at the age of 91, became a YouTube hit with her "How to make a plum pie" video. For the Chandler family of neighboring Selma, Mrs. Krause's recipe is a favorite for plums grown at their farm.
Jennifer Eubanks fires up the grill for fruit throughout the spring and summer. "The fruit should be just barely ripe, not mushy," she advises. "Toss in a little olive oil and throw on the grill. It's amazing." Serve over ice cream, if you wish.
In the wintertime, caterer Jennifer Eubanks flavors these white chocolate brownies with cranberries instead of cherries. Either way, they're moist and delicious.
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