LIFE
NOVEMBER 10, 2011 • BCR RECORDER • B3
Honey roasted almonds make good holiday nibbler
Better than store bought honey roasted nuts Almonds, like all nuts, contain fiber and protein, plus a good amount of calcium. If you’d rather substitute walnuts (great source of Omega 3) or your favorite nut, go ahead. 2 cups whole almonds, skin left on and toasted ¼ cup sugar or equivalent substitute ½ teaspoon salt 2 tablespoons ea: honey and water
1 ½ to 2 cups fresh blueberries 12 eggs, beaten 2 cups milk 1 teaspoon vanilla ½ teaspoon cinnamon 1 ⁄3 cup maple syrup 1 bottle blueberry syrup
2 teaspoons Canola oil
Mix sugar and salt in large bowl and set aside. Stir togethRita er honey, Heikenfeld water and RITA’S KITCHEN oil in pan and bring to a boil. Immediately stir in nuts and continue to cook and stir until liquid is absorbed, about 5 minutes. Immediately transfer nuts to bowl with sugar/salt mixture and toss until evenly coated. Pour out onto sprayed cookie sheet. When cool, break up and store airtight at room temperature up to a month.
Tip from Rita’s kitchen:
To toast nuts: Pour in single layer on cookie sheet. Roast at 350 until fragrant, about 10-15 minutes. Stir from outside edge into center a couple of times. Want a spicy nut? Mix in some chipotle pepper powder with the sugar/salt mixture. Or add some cinnamon for cinnamon nuts.
Making your own honey roasted almonds gives you a good "before the feast" snack. The almonds are also good in recipes. THANKS TO RITA HEIKENFELD
1 loaf French or Italian bread, 10-12 oz, cut in cubes 16 oz cream cheese, cut into 1” cubes
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Overnight blueberry French toast
Doesn’t this sound good for those overnight holiday guests? It’s from Gracious Gifts cookbook put out by Sycamore Presbyterian Church. The book is well done. The church itself was founded in 1798 and continues to be a thriving congregation. I have done several presentations for them and I
of the Tuesday morning bible study group, and I think it’s perfect for overnight guests, or yourself! The book is a steal at $20, which includes postage and handling. Order by phone by calling Sycamore Presbyterian Church for details (513) 683-0254.
always leave with a smile on my face. The cookbook is over 500 pages with a nice, hard cover. The recipes go from appetizers to soups, to main dishes, veggies, breads, pastries, desserts and a miscellaneous section that includes beverages and microwave recipes. I love the special gifts section in the back from the staff at Sycamore. This brunch recipe was submitted by Janet Dimitt
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Rita Nader Heikenfeld is an herbalist, educator and author. E-mail columns@communitypress.com with “Rita’s kitchen” in the subject line. Call 513-248-7130, ext. 356.
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Lightly grease 9x13 dish. Arrange half of bread cubes in dish and top with cream cheese. Sprinkle blueberries over and top with rest of bread. Mix beaten eggs, milk, vanilla, cinnamon and syrup. Pour over bread. Cover and refrigerate overnight. Remove from frig 30 minutes before baking. Preheat oven to 350, cover and bake 30 minutes. Uncover and bake 25-30 minutes, until center is firm and lightly browned. Serves 10. More awesome soup recipes. Check out the web version for: Mexicali corn chowder from Tom Heitkamp, an Eastern Hills Journal
reader. More “like Olive Garden’s” Zuppa Toscana soup recipes. One is from John Walker, who said: “I think my recipe is dead on for Olive Garden.” (John got the whole recipe from an employee but it was a big batch recipe, and John pared it down). Another Zuppa Toscana comes from Judy Moore, who is happy with her version, as well. (Judy asked the waiter about the sausage used and he gave her the inside scoop).
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If you could see my kitchen counter right now, you’d think I was cooking for hundreds and you’d be almost correct. I’m doing a presentation for breast cancer survivors for Mercy Hospital Anderson and the theme is gifts from the kitchen. We expect a total of about 100 participants. I wanted to give them something to take home, and decided upon my honey roasted almonds and crunchy peppermint bark. I’m in charge of the almonds and Gale Greenburg of Mercy is making the bark. So right now I have nine baking sheets full of honey roasted almonds. I have a feeling, though, I’ll soon have less since everyone who passes by takes a handful. I’m sharing that recipe today since it’s a good “before the feast nibbler” for Thanksgiving and other holiday gatherings, along with being my most requested nut recipe.
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