Boterkoek by Marcel

INGREDIENTS Nutrition SERVINGS 12 UNITS US 2⁄3 cup butter 1 cup sugar 1 1⁄2 teaspoons almond extract 1 egg, beaten (reserve 1 tsp) 1 1⁄2 cups flour 1⁄2 teaspoon baking powder sliced almonds, for garnish (optional) 1/4 teaspoon salt 1/2 Cup of minced ginger

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I made this to mix in with my yogurt smoothies to get a bit more of a substantial breakfast. It was easy to make, and I love it. I used craisins and dried plums becuase that was the dried fruit I had in my drawer...pretty much anything would work...Pi and I ate this in Ireland for breakfast. I was a fan.

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This is my favourite recipe for shortbread and is actually scottish! A firm favourite with all who try it!

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A creamy risotto with white asparagus, gouda cheese and thin slices of crisp country ham.

Pink and Black Pasta Di Mara by Cecelia Heer

I came up with this combination one year for a New Year's Eve party. The pink and black colors make it a very festive dish--almost "confetti-like." We're using a combination of two flavored fettuccines--one is black (squid) and one is pink (salmon). The sauce is a spicy pink vodka sauce, topped with lobster claws, lobster tails,…

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Swedish Tea Ring by Chef Smith

Ginger & Peach Delight copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Fresh Pasta with Zucchini & Ricotta copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Fresh Fruit Macedonia copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

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