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Recipes I've Shared:
This is a lighter version of a recipe my mother figured out from just a list of ingredients with no amounts or instructions. My grandmother (and apparently her mother) made it from memory, and I recently learned that it's a traditional cake from the region of Germany that my ancestors probably came from.
This bread requires some planning, but almost zero actual work. It needs to rise for about 20 hours. The real secret is the baking; you need a very heavy ovenproof pot and lid. I use a cast-iron Dutch oven.
I could eat this soup as a dessert! It's just slightly sweet, with a spicy bite from the ginger. It's also extremely low in sodium.
This is a cake-type cobbler. You can use any fruit, fresh or frozen. My favorites are peaches, berries, and-- on the rare occasions when I can find them-- sour cherries. This is adapted from a Martha Stewart recipe, but I've made so many changes, about all that's left is part of the technique.
These muffins are almost fat-free and have only a little added sugar, but they're packed with juicy berries!
This is a very flexible recipe-- leave out anything you don't like! A Crock-pot and a stick blender make this fast and easy.