1 1/2 cups all-purpose flour
1/3 pound of ground turkey (substitute any ground meat or meatless product)
Pumpkin whoopie pies
Hazelnut brown butter torte
3 3/4 cups strawberry juice
Fresh Apple Cake
1.2 pounds ground turkey
Banana in a Blanket
6 eggs (large, hard-boiled and peeled)
FRIED GREEN TOMATO SANDWICH
You can fry them, shir them, scramble or roll them up. Is there a more versatile food at your fingertips? It's that incredible egg, long on the upswing after its battering on the health front.
This recipe comes from Dorette Snover, owner of C'est si Bon! Cooking School in Chapel Hill. She wrote: "Growing up in Berks County, Pennsylvania Dutch Country, meant making these delicious - and synonymous with springtime - Easter treats. Many old-time recipes are a bit sketchy as to exact amounts of each ingredient, so let your palate be your guide."
The original recipe calls for 1 cup unsweetened fruit puree. Author Hedy Goldsmith likes to use passion fruit, mango and guava. One note: I had no luck with making this with raspberry puree. Raspberries have little natural pectin, so I would stick with Goldsmith's fruit suggestions. Adapted From "Baking Out Loud: Fun Desserts with Big Flavors," by Hedy Goldsmith (Clarkson Potter, 2012).