Pesto Swirl Bread by Salad Foodie

Swirl breads are the “lookers” of the yeast bread world! In this recipe traditional cinnamon filling is replaced with basil pesto as the star attraction rolled into a light whole wheat dough. The homemade savory filling makes this bread a perfect accompaniment to pastas, salads, soups, and grilled meats and fish. Use the pesto…

Whole Wheat and Rye Bread with Sunflower Seeds by Salad Foodie

Whole wheat and rye flours combine with toasted sunflower seeds to make a flavorful bread with an even grain and chewy texture. Small loaf pans are ideal for baking if the end purposes are hors d'oeuvres, sliders, or open faced mini-sandwiches. To save time I used a bread machine on its dough setting for the preliminary mixing and…

Whole Grain Pita Bread by Salad Foodie

Out of pita bread one day and too lazy to go shop, I decided to haul out the bread machine and make pita bread dough. The recipe is whole grain, but not 100%. Still it's a notch up nutritionally from regular white pita bread. Makes 1 1/2 pounds, or ten pita breads. One serving is half of a pocket bread so theoretically the recipe…

Mashed Potatoes and Cabbage (Colcannon) by Salad Foodie

A perfect way to boost nutrition in mashed potatoes, this is a favorite Irish side dish but can certainly appear at Oktoberfest in late September with bratwurst or sauerbraten. I like the subtle crunch and texture cabbage provides, and using red potatoes and leaving the skins on, adds extra color and nutrition. (An optional version…

Lemon-Cranberry Biscotti by J. Gino Genovesi

The biscotti had its origin in Roman times They are a dry, crunchy cookie that contains no fat and quite nourishing. .A food with sustenance and carried by the Roman Legions into battle; perhaps this action help fuel the expansion of the Roman Empire since they were so light and easy to carry into battle. The biscotti became…

Avocado salsa by Lemon Squeezy

Enjoy on the side or as a dip

CCB Salad by sunil k.nayar

with cucumber carrot and beetroots this is one healthy and easy to make salad

Scottish Currant Scones by B Innes

Warm Scottish Scones with sweet Currants are a treat for breakfast any time of year, or for that matter any time of day.

HOT CHOCOLATE MELT PINE APPLE GRANITA by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

HOT CHOCOLATE MELT PINE APPLE GRANITA

creme caramel by Brett Ede

Almonds in dark chocolate by Lemon Squeezy

Quick and easy after-dinner treats. These delicious morsels of velvety chocolate and crunchy almonds are quick and easy to put together and make a great gift. Store the almonds in an airtight container in a cool, dry place. They will keep for up to two weeks.

Apricot Clafoutis copyright 2011 art of living.PrimaMedia,Inc/Maria Liberati by maria liberati

This recipe is from my latest book and winner of the Gourmand World Cookbook Awards-The Basic Art of Italian Cooking: Holidays & Special Occasions. I created this recipe originally when I was spokesperson for the American Academy of Ophthalmology…

Sourdough English Muffins by myra byanka

This is my first attempt at making English muffins, so will see what happens. Update: used a biscuit cutter. They puffed up and we're kind of lopsided, but tasted great.

CINNAMON POACHED PEAR WITH ALMOND PANNA COTTA, ORANGE SORBET by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

CINNAMON POACHED PEAR WITH ALMOND PANNA COTTA, ORANGE SORBET

Irish Fruit Bread (Barm Brack) by Salad Foodie

Barm Brack is an Irish fruit bread eaten on St. Brigid’s Feast Day, February 1. Golden raisins predominate, along with citron or other dried fruit. It has a hint of spice and makes an excellent breakfast bread. The bread machine makes light work of making this bread, but due to the higher sugar content it is best made on the dough…