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OATMEAL BARS – when applesauce just won’t cut it.
Hi there, Since our recent health scare, I have been thinking about how to take the title of this blog “New Classic Recipe” seriously and to take some classic recipes and try to reduce the fats and sugars. Dom likes a little something sweet after dinner but finding a cookie that is low in saturated…
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IRISH WHISKEY CAKE – Erin go Bragh
I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts. Graham Kerr Hi there, Last year I volunteered on St. Pat’s to bring a dessert…
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MAGIC BEANS – The best since Jack found his enchanted beans
I am sure a lot of my wonderful readers remember this post. It was such a fun post to share with you all and I became a devoted follower of Sue ever since. So, you can imagine my delight when I received this email from her – Hi Bernadette, I’m being interviewed by Amie McGraham…
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INTERNATIONAL WOMEN’S DAY – saluting Mollie Katzen
Hi there, International Woman’s Day is March 8, and I would like to salute an extraordinary female chef, the groundbreaking Mollie Katzen. In the 1970s a cookbook was born that captured the world’s flavors in a new way. It was called the Moosewood Cookbook, revolutionizing how people cooked. The Moosewood Cookbook was written in 1977…
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BLACK HISTORY MONTH – Maya Angelou
“I dedicate this book to every wannabe cook who will dare critcism by getting into the kitchen and stirring up some groceries.” Maya Angelou Hi there, I would like to finish off the month of February by acknowledging all the riches that African American women have brought to the world. And, one of my personal…
New Classic Recipe
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