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From cupcakes and Bundt cakes to whoopie pies and rocky road pies, Red Velvet Lover’s Cookbook has all of the ideas you need for adding a red velvet touch to your favorite breakfasts and treats– just in time for Valentine’s Day!
Recipe: Raspberry Hot Chocolate
Summary: Raspberry and chocolate join together to become a taste delight for any and all. You can transform this recipe into one for strawberry hot chocolate if you prefer by simply substituting strawberry syrup for the raspberry. This recipe is also a base for real Swiss-style schoggi, the Swiss version of hot chocolate.
Recipe: Walnut Vinaigrette
Summary: Unreﬁned walnut oil is delicious, fragile, and expensive. Store it in the refrigerator and use it within 3 months. You can, if you prefer, use all walnut oil in this dressing, though I ﬁnd that diluting it with another oil results in a more balanced vinaigrette. Makes about 1 cup.
Lucy interviewed on FLAVORS with Greg and Marleen.
Lucy demoed Grilled Chicken with Tex-Mex Marinade on AM Northwest.
Reviewed in the Detroit News.
Reviewed in the Richmond Times-Dispatch: “If you’re looking for easy ways to add extra flavor to chicken legs, pork chops and T-bone steaks — or even antipasto platters and vegetable medleys — marinades can make the difference between a run-of-the-mill meal and a stellar one.” Read full piece here.
Recipe: New Orleans-Style Pralines
Summary: If you like brown sugar and pecans, there is no better way to get them into your mouth than via this candy. Pralines (pronounced prah-leens) are a simple mixture of brown sugar, butter, and milk, cooked and stirred until somewhat creamy, somewhat crumbly—with a bunch of pecans thrown in for good measure.
Recipe: Double Chocolate Peppermint Bark
Summary: This candy looks great packaged in clear cellophane bags tied with red, green, gold, or silver ribbons— perfect for a hostess gift during the holidays. Or go all out and offer a whole tin! Also, if you can find red, green, and white candy canes, the bark will look even more colorful.
Recipe: Pink Raspberry Cake Balls
Summary: These are very pink and very girly, perfect for a girl’s birthday party or a bridal shower. White cake is combined with fresh raspberries and vanilla Confectioners’ Sugar Frosting. A dip in white chocolate and freeze-dried raspberries on top complete the pretty picture. To purchase freeze-dried raspberries, check your local Whole Foods store or see Resources (page 164) for the company Just Tomatoes, Etc.! (To really girly it up, use pink Wilton Candy Melts instead of white chocolate for the outer coating.)
Recipe: Peppermint-White Chocolate Cake Balls
Summary: This cake ball recipe features white chocolate and red and white peppermint candy. You can adjust the strength of the mint filling easily by adding more or less of the peppermint flavoring.
By Faith Durand
Recipe: Butternut Squash Pasta Casserole with Gruyère and Pecans
Summary: Most squash casseroles call for the squash to be roasted beforehand, a rather time-consuming process. This recipe still calls for cooking the squash before baking it with the pasta, but here it is simmered quickly in milk, which also becomes the sauce for the pasta.
By A.J. Rathbun
Summary: A traditional wine-based cozy staple in the cold northern climes of Sweden and Norway, usually mugged up during Advent (that being the six weeks leading up to Christmas), Glogg traces its warm origin to the 1800s. This lengthy tradition means that when filling the Glogg glasses at winter shindigs (sometimes called win-digs), one must wear clogs, three- quarter–length colorful trousers, and a smile, and be ready to dance at the drop of a hat. The first two requirements ensure the guests’ enjoyment; the last two ensure your enjoyment.