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San Francisco Sourdough Bread
Crusty loaves of San Francisco Sourdough Bread are ideal for making grilled sandwiches such as grilled cheese.
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Sugar Cookies
This is the best sugar cookie dough ever! You can use this recipe for other shaped cookies throughout the year for all occasions.
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Creamy Crab and Shrimp Wontons
Seafood lovers will welcome these crispy wonton appetizers.
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Sweet Potato Pie
There are those who favor sweet potato pie over pumpkin pie. I am one of them.
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Devils on Horseback
There are so many variations of Devils on Horseback that we are giving you a couple variations in this recipe. Choose the ingredients that appeal to you. If you like oysters, try their angelic sisters, Angels on Horseback. Variations Goat’s cheese, bleu cheese or cream cheese are excellent substitutes for the smoked almonds. You don’t need to use a lot of cheese…just enough to close the prunes or dates securely. Prosciutto may be substituted for the bacon.
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Angels on Horseback
Always serve Angels on Horseback warm from the oven. They are not as good if they are cold. These can also be made on the grill. I have made them over a mesquite fire, and they’re absolutely delicious. If you like dates, almonds and bacon, you might like to try their evil brothers, Devils on Horseback, too!
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Sourdough Starter
This is the best sourdough starter I have ever made. Keep it fed, and keep it happy until you use it again, and again, and yet again!
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Sachertorte (Chocolate Torte)
This recipe was invented by Franz Sacher, once a Viennese court cook. Viennese homemakers like to bake a Sachertorte to accompany afternoon coffee, and they usually serve it decorated with whipped cream. It is traditional to write “Sacher” over the top of the cake.
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Two Ingredient Fudge with Variations
Two-Ingredient Fudge with Combinations is the easiest, creamiest and tastiest fudge you will ever make. You can throw this fudge together in a matter of several minutes so you can have your fudge any time you feel like it.
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Basque Sheepherder’s Bread
We like to serve the whole loaf of Basque Sheepherder’s Bread at the table, letting guests tear off what they want, and dipping into single servings of warm olive oil infused with herbs (Italian Bread Dip). The bread shown was baked over an open fire, out on the range using hot coals on top and bottom of Dutch oven.
