Recipe Sifter

Here are a couple of recipes for almond pudding. There are lots of variations of this dish some using dairy products, some using gelatin and some using agar agar and some combining them. It IS good! This first one is more "from scratch". The second uses almond extract.

I wanted to share a recipe which I have been making this winter for my family. It is a good cold weather dish. It makes enough for a crowd my family (2 adults and 3 teens) only eat about half. This can be made ahead and chilled until ready to use.

Homemade curry powder toasted and ground from whole spices for vibrant, complex flavor that blows away store-bought blends and keeps for six months.

One-pot Italian rice cooked in tomato juice with artichoke hearts, sun-dried tomatoes, and olives finished with Parmesan for a flavorful Mediterranean side dish.

Quick 15-minute apple raisin sauce with applesauce, apple butter, and maple syrup for a naturally sweet topping over pancakes, pork, or oatmeal.

Simple bread machine focaccia studded with quartered fresh apples, plump raisins, and a hint of cinnamon for a sweet Italian-inspired breakfast bread.

A refreshing molded salad to accompany holiday foods.

Light gelatin dessert made with sugar-free Jello and chilled applesauce instead of water. Cinnamon adds warmth. Garnish with mint, apple slices, and cinnamon sticks for pretty presentation.

Diabetic-friendly apple salad with a whole marinated apple cut into flower-like sections and filled with spiced applesauce, raisins, and crisp celery.

Applesauce jello salad -- A delicious jello salad, taken from The Monterey Coast Guard Officers' Wives Club Cookbook. My sister-in-law was the president of the club which put that cookbook together.

Fat-free cocoa squares with applesauce instead of butter or oil. A hot cocoa-brown sugar sauce poured over the batter before baking creates a gooey, self-saucing chocolate dessert.

Applesauce-raisin doughnuts made quick with a baking mix: spiced cake doughnut dough with applesauce and raisins, fried golden and tossed in cinnamon sugar. Warm, moist and easy fall doughnuts.

Thick apricot filling made by simmering dried fruit with cornstarch until it reaches the perfect consistency for kolachky pastries.

Traditional yeast-raised kolachy with a homemade apricot or prune puree filling. The lemon-scented dough rises light and pillowy around a sweet cinnamon-spiced center.

Silky apricot whip made with overnight-soaked dried apricots, honey, and low-fat yogurt. Four ingredients, a blender, and just 54 calories per serving.

Steamed broccoli, brussels sprouts, and snap beans topped with a creamy walnut-dill-sage sauce. A vibrant plant-based dish ready in 25 minutes.