Recipes
This recipe makes a very crisp, crunchy biscotti. For a softer biscotti, you can omit the toasting of the biscotti, but it is really best crunchy.
Posted by Pat on November 29, 2006 12:57 PM
This classic recipe for truffles is divine as is, or with added coatings. Makes 40 truffles.
Posted by Pat on November 29, 2006 1:03 PM
Serve with a dollop of whip cream if desired. Delicious!
Posted by Pat on November 29, 2006 1:04 PM
A creamy vanilla custard with a caramelized sugar crust.
Posted by Pat on November 29, 2006 1:05 PM
This is our version of a dessert also known as Tuscan Trifle. It's rich, creamy and oh-so-satisfying.
Posted by Pat on November 29, 2006 1:06 PM
Since the theme this week is Barbeque, I thought I'd include a recipe that uses the remaining heat and flame from those coals.
Posted by Pat on November 29, 2006 1:08 PM
On the Shelves
