Baked Apples Stuffed With Frozen Custard

BAKED APPLES STUFFED WITH FROZEN CUSTARD These bakers can be used for applesauce by removing all the pulp after they've been baked and combining it with the juices left in the baking dish. Or, they can be stuffed after they're baked and chilled with a frozen custard, then drizzled with a Creamy Orange Ginger Sauce, … Continue reading Baked Apples Stuffed With Frozen Custard



PINEAPPLE PINE NUT DRESSING with cacao beans, champagne vinegar and maple syrup! Tastes like dessert. Serve over salad greens or fresh fruit! Makes approx. 4 cups 1/2 c. cacao (cocoa) beans, soaked in 2 c. water overnight, drain, reserving water 1/2 c. pine nuts 2 c. Pineapple Topping by GFS (Gordon Food Store) - the … Continue reading PINEAPPLE PINE NUT DRESSING


MULTI-PURPOSE PINE NUT CILANTRO PESTO Fresh cilantro, pine nuts, extra virgin olive oil and white Balsamic vinegar blended with fresh lemon and garlic! Makes 1-3/4 cups 1/2 bunch fresh cilantro - leaves only 1/2 c. pine nuts 1/2 c. extra virgin olive oil 1/4 c. white Balsamic vinegar zest and juice of 1 lg. lemon … Continue reading MULTI-PURPOSE PINE NUT CILANTRO PESTO


BAKED STUFFED ARTICHOKES Artichokes stuffed till bursting with an aromatic Kalamata olive, garlic, pine nut and lemon bread stuffing, then baked till steaming hot! Makes 2 Preheat oven to 350 degrees 2 whole, fresh artichokes (I prefer the big round ones with tightly closed petals around the crown) 1/2 lemon If your artichokes have stems, … Continue reading BAKED STUFFED ARTICHOKES


PINE NUT PESTO RISOTTO Pine nuts blended with fresh basil, garlic, coconut milk, extra virgin olive and a little Grade A maple syrup. Combined with long grain golden rice, steamed zucchini sticks and fresh ripe tomatoes. Elegant! Makes 11 cups Make pesto first: 13.5 oz. can coconut milk (I used Goya brand) 2 c. firmly … Continue reading PINE NUT PESTO RISOTTO


SHARON'S WEDGE SALAD Iceberg lettuce wedges topped with red grape tomatoes and chopped red onion. Covered with a sweet and sour soy bacon and pine nut dressing made with extra virgin olive oil and Balsamic vinegar plus non-filtered apple cider vinegar.  Sprinkled with fresh cracked pepper! Serves 6 Dressing: Makes approx. 2 cups 1/2 c. … Continue reading SHARON’S WEDGE SALAD


PINE NUT TEA WAFERS A simple cookie that serves up well at tea time! If you like pine nuts, you'll love these little gems! Makes 4-1/2 dozen Preheat oven to 375 degrees 1 c. pine nuts (pignoli) 1/2 stick margarine 2/3 c. sugar 2 t. vanilla extract 1 t. salt 1 c. flour, sifted (sift … Continue reading PINE NUT TEA WAFERS