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Mediterranean Holiday Hummus

December 9th, 2008 by Lynn Hollenbeck

Homemade hummus – so easy, so nutritious.  This exotic version transports you to the Greek Islands. Serve it as a holiday appetizer for a taste of warm sunshine in frosty weather.

Mediterranean Holiday Hummus
Prep time

Total time


Recipe type: Appetizer
Serves: 6


  1. In food processor, blend hummus ingredients to desired consistency. Add more lemon juice, water or olive oil to thin if necessary, and pour into serving bowl.
  2. In small saucepan, lightly toast pine nuts tossed with oregano and garlic powder, being careful not to burn.
  3. Top hummus with pine nut mixture and green and black olives; sprinkle paprika lightly.
  4. Lightly brush pita bread with olive oil and sprinkle on sesame seeds, cumin and salt. Toast on cookie sheet until light golden brown. Snip with scissors into triangles and serve alongside hummus.


The Perfect Pie Crust

December 7th, 2008 by Jean Gleason


The Perfect Pie Crust
Liquor, the secret ingredient in this pie crust, boils at a lower temperature than water, which makes the crust light and flaky. This crust is for a sweet filling. If you want a savory crust, decrease the sugar to ½ Tablespoon and add some herbs. This is enough for a single crust pie. If you need a top crust, double the recipe.
  • 1⅓ cups flour
  • ¼ teaspoon
  • fine sea salt
  • 2 Tablespoons sugar
  • 1 stick, cold unsalted butter
  • 1 egg yolk
  • 2 Tablespoons vodka

  1. Mix flour, sugar, salt and anise seed.
  2. Add butter and work into flour mixture until it resembles coarse meal.
  3. Mix together egg yolk and sambuca.
  4. Add to flour mixture and mix together until dough will stick together.
  5. Chill in syran wrap for 1 hour.
  6. Roll our crust on floured surface.
  7. Press into pie pan and pinch around perimeter.

Spiced Gingerbread Cookies

December 5th, 2008 by Jenny Ross

spiced gingerbread cookiesIt was the week before Christmas, and my friend Kathy announced that it was time to make gingerbread cookies. I had not really been a fan of gingerbread cookies previously, but since that day I’m a convert. These cookies are nice and soft, with the perfect blend of spices. (Of course, if you prefer crisper ginger cookies, just roll your dough thinner.) Important: for pure perfection, be sure to make your dough a day ahead!

makes 4 dozen

6 cups all-purpose flour
1 1/2 tsp baking soda

1  tsp organic ground cinnamon
1  tsp organic ground nutmeg
1/4  tsp organic ground cloves
1 1/2  tbsp organic ground ginger
1 cup butter
1 cup sugar
2 eggs
1 cup molasses
2 tsp vanilla
1 cup flour (for rolling surface)
Icing and assorted candies to decorate


In large bowl, stir together flour, baking soda, ginger, cinnamon, nutmeg and cloves; set aside. In second large mixing bowl, beat butter with an electric mixer until soft (about 1 min). Add sugar; beat until fluffy. Add eggs, molasses and vanilla; beat until combined. Gradually add flour mixture—beat as much as you can with the mixer. Stir in remaining with a spoon. Cover. Chill overnight.

Preheat oven to 375° F. On lightly floured surface, roll dough to about 1/8″ thickness. Cut using cookie cutters. Place on lightly greased cookie sheet, 1″ apart. Create a ball from remaining dough; pat with flour to prevent sticking. Repeat.

Bake 6 mins, or until edges are firm and bottoms light brown. Cool cookies on a wire rack. Decorate.

Fig and Olive Tapenade

November 25th, 2008 by Lynn Hollenbeck

You know how sometimes olive tapenade alone is too salty, and fresh figs alone are – well, a little too figgy? This is the perfect marriage of salty and sweet, and pairs wonderfully with creamy goat cheese. Freezes well too.

Combine in a cuisinart and blend to desired consistency, but retaining a bit of chunky texture:

2/3 (ratio, not cups) pitted Kalamata olives
1/3 (ratio, not cups) ripe fresh black figs

Serve with crostini and plain goat cheese.

Chicken Pate with Apples and Brandy

November 25th, 2008 by Lynn Hollenbeck

I can’t get enough of this (and I don’t normally like pate!). This recipe is by Mrs. Andrew Scott.


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