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Newspaper
Southern Illinoisan
Location
Carbondale, Illinois, United States of America
Date
Sep 05, 2012
Page
6
A fruit crisp combines blueberries and peaches with a lemon zest note and a cornstarch-thickened berry filling. The topping blends flour oats brown sugar and margarine, baked until golden, inspired by The Lodge Cast Iron Cookbook.
Ground nut topping combines 1 cup sugar with 1 cup all purpose flour and 1 cup almond meal and 6 tablespoons softened butter. Six tablespoons sliced almonds are divided for use across the topping.
A peach filling combines peaches lemon juice sugar and tapioca baked under a crumb topping with sliced almonds. The recipe from Plenty and referenced in Easy as Pie covers cooling bake times and suggests adjusting sugar for fruit sweetness.
A humble cousin of pies blends tree ripened fruit with pantry staples to make a crumble or crisp. It explains fruit choices thickeners and toppings like oats nuts or spices and notes leftovers improve flavor. Serve with ice cream and enjoy a crustless pie like dessert.
Nut topping combines granulated sugar seven tablespoons butter at room temperature one cup plus two tablespoons all purpose flour and one cup chopped walnuts pecans or almonds with one teaspoon each cinnamon and nutmeg.
A recipe fragment for an oatmeal crumble topping mixes flour brown sugar rolled oats and butter. Spread over fruit in a buttered dish and bake until golden 40 to 45 minutes. Suggests changes like halving sugar and oats and adding toasted wheat germ.
Mr Coffee single serve brewers with model numbers BVMC KG1 variants sold Sept 2010 to Aug 2012 may open brewing chamber due to steam buildup. 164 reports of chamber opening and 59 burn injuries. Consumers urged to contact JCS at 800 993 8609 or visit mrcoffeerecall.com for details.
A tasty salad blends sweet and savory elements with shredded carrots. The dates can be sticky to chop. spray the knife with cooking spray to ease cutting, and mix with clean hands so dates distribute evenly through the salad.
A fresh carrot salad tossed with an oil cumin mix, dates, lemon juice, chopped nuts, and mint. The dish serves six, delivering 180 calories per portion with fat and carbohydrate details noted.
A concise guide to red curry paste detailing its components and authentic uses. Learn how to balance heat and aroma, and how to integrate it into soups curries stir fries and marinades for pantry friendly meals.
In Thai, Indonesian, Malaysian, and Indian cooking, curry pastes blend dry spices with herbs, roots, garlic and chilies to form thick pastes. Green paste dominates Thai curries with coconut milk, red paste powers many dishes, and yellow paste is milder for soups and stews.
The aroma blends tomatoey warmth with exotic spice notes. Red curry paste, commonly found in the Asian aisle, pairs with rotisserie chicken and fresh pasta for an easy dinner. Refrigerate leftovers months after opening.
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