6,472 carob recipes

Nut butter cookie dough folds toasted, finely ground pecans, walnuts, hazelnuts, or almonds into a master holiday butter cookie base. Shape it into Linzer cookies, Viennese crescents, cut-outs, or thumbprints.

This is wonderful!! Fabulous aroma and wonderful rich flavor.

Chestnut meringues with chopped marrons glaces folded through crisp, snowy French meringue, dusted with cocoa. A delicate, old-world European cookie for tea trays and holiday gift tins.

Reuben crescents stuffed with chopped corned beef, Swiss cheese, sauerkraut, and creamy Dijon mustard wrapped in flaky crescent roll dough. Ready in 25 minutes.

Classic beaver tails prepared the way old-time trappers did: blistered over hot coals, peeled, then roasted or boiled until tender. A traditional wild game preparation passed down through trapping cultures.

Oven-roasted asparagus tossed with olive oil and finished with a splash of balsamic vinegar. Four ingredients, high heat, and ready in 15 minutes.

Old-fashioned yeast cakes made from hops water, potato liquid, flour, and cornmeal. A pioneer-era leavening method you dry and store for homemade bread baking. Just 5 ingredients.

Spicy and tasty way to have potatoes. You can use any type of Thai curry. I use a taste of Thai Panang Curry Paste.

Orzo with vegetables, a one-pot Mediterranean pasta with zucchini, carrots, onion, and eggplant simmered in vegetable broth. A light, vegetarian weeknight dinner in 30 minutes.

Witch hat Halloween treats made from chocolate cookies, sugar cones, and chocolate frosting with hidden candy inside. A no-bake kids' craft activity with a candy surprise.

Roman Punch made with lemon sherbet, rum, and iced champagne blended into a slushy, drinkable cocktail. A classic Victorian-era party punch with just 3 ingredients.

Friendship brandied fruit is a perpetual fermented fruit compote built over months by adding peaches, pineapple, cherries, sugar, and brandy to a starter. Spoon over ice cream, pound cake, or yogurt for an instant dessert.

Crispy baked tortilla baskets shaped in a brioche pan. Just oil and a flour tortilla, baked golden at high heat for a crunchy edible bowl for salads and fillings.

Microwave-steamed globe artichokes with a zesty mustard dipping sauce made with brown mustard, Italian dressing mix, Worcestershire, and hot sauce.

Homemade Jamaican jerk seasoning paste with allspice, scallions, thyme, scotch bonnet pepper, and fresh lime juice. Blend and rub on any meat for authentic island heat.

Cajun oyster pate with pimento-stuffed olives, bacon, hot sauce, and sweet relish blended into a smoky, briny spread. A bold appetizer served chilled on crackers.