Brussels sprouts can provide you with cholesterol lowering benefits if you steam them. They have great health benefits, apparently greater than most greens such as turnip, mustard, cabbage, collard - my very favorite, kale or broccoli. They are low in fat and calories, but high in protein. Brussels sprouts are filled with Vitamin A and C and provide a large dose of potassium and calcium. As I was studying up on the wonderful Brussels sprouts I discovered they were also cultivated in ancient Rome. And were possibly grown as early as the 13th century in what is now Belgium. The first written reference dates to 1587. During the 16th century they were enjoyed in the southern Netherlands and then their popularity spread to cooler parts of Northern Europe.
When Jerry and I owned our 35 acre farm we didn't farm, but loved our beautiful property. We grew a small garden of fruits and vegetables that could have fed a small country. One of the items we grew were Brussels sprouts. They grow on long, thick stalks of about 47-inches in height with sprouts all over the stalk. Needless to say, we were giving away lots of fruits and vegetables. Jerry, Brittany and I got a little overzealous when we planted the first garden. That also applied to our raising of chickens, who knew you could have so many eggs from a few chickens (we named all the girls Jill) but I digress and need to get back to the topic of Brussels sprouts.
I hope you enjoy the recipes below and remember if you haven't tried Brussels sprouts I think you will enjoy them. "mon petit chou" - my little cabbage
Orange Froth - lets start this post off with a refreshing orange drink (no Brussels sprouts involved with this)
1 cup cold water
1 cup whole milk
1/4 cup whipping cream
1 (6 oz.) can frozen orange juice concentrate, thawed
2 Tbl. sugar (I don't use the sugar, but add a little honey)
1 tsp. pure vanilla extract
10 ice cubes
fresh orange slices (garnish)
In a blender, add all ingredients and process until thickened and slushy. Pour into serving glasses and garnish with fresh orange slice. Note; you could add a splash of alcohol if desired, such as rum or brandy. This drink reminds me of an Italian cream soda, and I was hooked on Italian sodas for awhile.
Spicy Pickled Brussels Sprouts - this is a recipe my friend Vicki Graves Mitchell from Anacortes shared with me. They are addicting!
1 lb. small to medium Brussels sprouts (if they are larger slice in half)
1/2 cup tamari
1/2 cup seasoned rice vinegar
1 - 2 Tbl. Mrs. Dash Extra Spicy Blend seasoning
Steam the sprouts just until crisp/tender, plunge into cold water to stop cooking. I steamed mine more on the side of crisp. Pat dry with paper towels. Into a bowl whisk together the tamari, vinegar and seasonings, add sprouts and gently mix to combine. Cover and place in refrigerator. Over the next 3 days, gently stir to combine all that marinade with sprouts. Serve chilled. Vicki says her hubby can't keep out of them while they are marinating, and I must agree they are delicious.
Potato and Brussels Sprout Cakes - as a person who loves potato cakes I decided to incorporate some Brussels sprouts into them
1/2 lb. Yukon gold potatoes (my favorite potato)
1/2 lb. Brussels sprouts
2 eggs
1/4 cup all purpose flour
salt and freshly ground black pepper
1/2 tsp. thyme
1 garlic clove, finely minced
3 scallions, finely chopped including the green part (save some for garnish)
olive oil and butter
Sour cream (for garnish)
First rinse the potatoes and sprouts in cold water, trim the ends of the Brussels sprouts. Place potatoes through food processor, add to a colander then rinse potatoes in cold water. Place potatoes onto a large clean kitchen towel, roll up to remove any moisture. Shred the sprouts. In a large bowl whisk the eggs, flour, salt and pepper. Add potatoes, garlic and combine. Fold in the sprouts, half of the scallions and thyme. Add some olive oil and butter to a large cast iron skillet and heat. Drop a big spoonfuls of potato/sprout mixture into pan and slightly flatten out. Cook for about 2 minutes until edges are golden brown and crispy and flip, cooking until golden brown on the other side. Remove from pan and place onto paper towels. Continue cooking. Place cooked cakes onto serving platter and garnish with some sour cream and chopped scallions. Serve with fluffy scrambled eggs, crisp bacon, fresh juice and hot coffee.
Brussels Sprouts With Orange Sauce
1 1/2 lbs. Brussels sprouts, trimmed and halved lengthwise
salt and freshly ground black pepper
2 tsp. balsamic vinegar
2 Tbl. pure maple syrup
2 Tbl. fresh orange juice
1 1/2 tsp. orange zest
4 Tbl. butter, cold and cut into small pieces
2 tsp. Dijon
Preheat oven to 475 degrees. Line a baking sheet with parchment paper. In a bowl toss sprouts with olive oil, salt and pepper. Line them onto baking sheet cut side down and roast for about 15 minutes or until fork tender and they have a lovely crispy brown color. Place into a bowl. Sauce; in a small saucepan combine vinegar, maple syrup, orange juice, Dijon and zest. Stir until combined and heated through. Remove from heat and whisk in butter a little at a time, keep whisking to combine for you get a nice glossy sauce. Drizzle the sauce over the sprouts and gently combine. Place into a serving bowl.
Beef Stew with Brussels Sprouts
2 lbs. beef chuck trimmed of fat and cut into 2-inch cubes
salt and freshly ground black pepper
1/4 cup all purpose flour
1 qt. beef stock - good quality
4 garlic cloves
4 sprigs of fresh thyme
4 plum tomatoes, rough chopped
2 cups Merlot
1 lb. mushrooms, thick slices
1 large white onion, chopped
3 celery stalks, sliced (not too thin)
4 carrots, peeled and sliced (not too thin)
2 cups Brussels sprouts, sliced in half (small ones)
olive oil
Cooked egg noodles (to serve stew over if desired or thick mashed potatoes are great too)
Fresh parsley, chopped
Preheat oven to 400 degrees. Season beef with salt, pepper and dust with flour. In a large Dutch oven add some olive oil and heat. Add beef, not all of it, but in batches and cook until nightly browned on each side, remove to plate and continue cooking beef. When all of the beef is cooked add some more olive oil and cook onions, garlic, celery, carrots, sprouts, tomatoes cooking about 6 minutes, remove and add more oil and mushrooms, cooking until nicely browned, remove from pan. Add a little more olive oil and whisk in abut 3 Tbl. of flour cooking and whisking for about 1 minute. Pour in wine and deglaze pan, scraping up browned bits from bottom of pan, let wine reduce for about 1 minute. Add meat and vegetables back to pan, add beef stock and thyme sprigs. Cover and place into oven for about 20 minutes. Remove lid and add Brussels sprouts and cover, put back into oven for 30 minutes. If at any time it looks like you might need some more beef stock, add it just a little. Remove pan from oven, taste and adjust seasonings. Serve with fresh parsley sprinkled on top. Serve over the cooked egg noodles or mashed potatoes. Add a nice salad tossed with a vinaigrette dressing and some warm crusty bread.
Garlic Brussels Sprouts
1 lb. Brussels sprouts, ends trimmed
olive oil and butter
7 cloves garlic, thinly sliced
salt and freshly ground black pepper
1 Tbl. apple cider vinegar
1 Tbl. brown sugar
1 cup water
Place sprouts in food processor and pulse until shredded. Heat a little olive oil and butter in a saute pan. Add garlic and cook on medium about 4 minutes. Increase heat to medium high and add shredded Brussels sprouts, brown sugar, salt and pepper. Cook about 5 minutes or until nicely browned, stirring as you go. Add water and cook 5 minutes until most of liquid is evaporated. Stir in vinegar and season with salt and pepper.
Roasted Brussels Sprouts - Jerry and I had a version of this in a Denver restaurant recently and they were delicious!! The waitress said there were only a few ingredients and she thought the chef made them this way. Tried them at home immediately and this version tasted great to us.
1 1/2 lbs. Brussels Sprouts, ends trimmed (I used small to medium sized ones and left whole, but you could slice in half)
4 Tbl. honey
3 Tbl. fresh lime juice
1 Tbl. fresh lime zest
1 Tbl. Sriracha sauce (I actually use a little more because I like the spiciness)
salt and freshly ground black pepper
Preheat oven to 400 degrees. Place Brussels sprouts onto baking sheet and drizzle with olive oil, salt and pepper. Bake for about 20 minutes or until nicely browned and just tender. In the meantime, in a large baking dish add honey, juice, zest and Sriracha, mixing to combine. Taste and adjust flavorings to your taste, as I said I like our more spicy. When sprouts are done, remove from oven and place into baking dish with sauce and toss to combine. Remove to serving bowl or platter.
Asian Style Brussels Sprouts
2 lbs. Brussels sprouts, trimmed and halved lengthwise
olive oil
salt and freshly ground black pepper
1/4 cup seasoned rice wine vinegar
2 Tbl. honey
1 Tbl. fish sauce
1 Tbl. soy sauce
1 tsp. red pepper flakes
1 Tbl. canola oil
2 scallions, sliced thinly on diagonal including green part
1 cup whole cashews
Preheat oven to 400 degrees. Toss sprouts with a little olive oil and place onto baking sheet cut side down, seasoning with salt and pepper. Roast for about 20 minutes, turning sprouts halfway through. In a large bowl; whisk vinegar, honey, fish sauce, soy sauce, red pepper flakes and 1 Tbl. canola oil. Add roasted Brussels sprouts and toss to coat. Place on a serving platter and sprinkle on scallions and cashews.
Brussels Sprouts with Sauteed Mixed Vegetables
1 lb. Brussels Sprouts, small ones slice in half (ends trimmed)
2 yellow squash, sliced into slices (not too thin)
1 small red onion, sliced julienne
1 shallot, thinly sliced
2 cups crimini mushrooms, sliced
1 cup pear tomatoes, sliced in half
2 garlic cloves, minced
salt and freshly ground black pepper
3 Tbl. fresh parsley, chopped
1 1/2 tsp. fresh rosemary
2 tsp. fresh thyme
4 scallions, sliced on diagonal including green part (divided)
Fresh Parmesan cheese, shaved with vegetable peeler
In a large saute pan on medium high, drizzle in some olive oil and add sprouts and squash, cooking for a few minutes to brown, remove from pan and set aside. Add some more oil into pan and add onion, shallot and garlic cooking for a few minutes to soften. Remove from pan and add mushrooms, with more oil if needed cooking to brown. Add all vegetables back to pan including tomatoes, rosemary and thyme and half of scallions, cooking for about 3 minutes. Taste and season with more salt and pepper if needed. Remove from pan to serving platter and sprinkle on parsley, scallions and shaved Parmesan.
Tossed Salad with Brussels Sprouts
4 large Brussels sprouts, ends trimmed and shredded
2 bunches romaine lettuce, rinsed, spun dry and torn into pieces
2 cups pear tomatoes, sliced in half
1 small red onion, julienned
3 stalks celery, sliced on diagonal
1 cup Swiss cheese, shredded
1/2 cup slivered almonds, lightly toasted
1/2 cup freshly grated Parmesan cheese
8 strips thick cut bacon, sliced
Croutons, homemade
Dressing
1/2 cup canola oil
1/4 cup fresh lemon juice
2 garlic cloves, finely minced
1/2 tsp. sugar
1 tsp. Dijon
salt and freshly ground black pepper
Dressing; place dressing ingredients into jar with lid and shake well, taste and adjust flavorings. In a small saute pan, add sliced bacon and cook until crisp and browned. Remove to paper towels. Onto a platter add lettuce, shredded Brussels sprouts and toss to combine. Top with tomatoes, onion, celery, cheese, almonds, bacon and croutons. Drizzle over dressing.
Roasted Brussels Sprouts with Mixed Vegetables
1/2 lb. Brussels sprouts, trimmed and sliced in half
5 medium parsnips, peeled and sliced
4 carrots, peeled and sliced
3 medium turnips, peeled and cubed
1 large sweet potato, peeled and cubed
1 small rutabaga, peeled and cubed
1 large white onion, cut into wedges
2 Tbl. olive oil
salt and freshly ground black pepper
1 Tbl. fresh ginger root, peeled, grated and minced
1/2 cup pure maple syrup
Fresh parsley, chopped
Preheat oven to 425 degrees. In a large bowl, add vegetables, olive oil, ginger, salt and pepper. Gently stir to combine so all of the veggies are coated. Place vegetables onto a large baking sheet in a single layer and bake for about 15 minutes, stirring once. Remove from oven and drizzle over maple syrup, stirring and place back into oven for another 10/15 minutes. Remove to serving platter and sprinkle on some fresh parsley. Serve with a whole roasted chicken and mashed potatoes.
Brussels Sprouts with Pasta
1 lb. Brussels sprouts, ends trimmed
olive oil and butter
salt and freshly ground black pepper
1 cup heavy whipping cream
2 Tbl. fresh squeezed lemon juice
1 tsp. fresh lemon zest
8 slices thick cut bacon, sliced
1/2 cup freshly grated Parmesan cheese (divided)
1 lb. fettuccine pasta
red pepper flakes
1/2 cup fresh parsley, chopped
In a large pot of boiling salted water add pasta and cook al dente, drain well and place back into pan drizzling with a little olive oil, toss to combine. In a large deep sided saute pan, add bacon and cook until browned and crisp, remove to paper towels to drain. Slice sprouts in half lengthwise and slice again. In a large saute pan, add some olive oil and butter over medium high heat. Add sprouts and season with salt and pepper. Cook, stirring occasionally for about 6 minutes. Pour cream into pan, bring to a boil then reduce heat to medium low cover and cook sprouts for about 15 more minutes. Remove lid, add lemon juice, zest stirring to combine, season with red pepper flakes, salt and pepper, cooking another 2 minutes. Add cooked pasta, bacon and half of cheese, stirring to combine. Remove to serving platter and sprinkle on rest of Parmesan cheese and parsley.
Delicious Brussels Sprout Frittata
2 cups Brussels Sprouts, trimmed and thinly sliced
2 1/2 cups frozen hash browns
1/2 red onion, chopped
1/4 cup fresh parsley, chopped
1 clove garlic, minced
9 eggs, whisked
salt and freshly ground black pepper
1/4 cup heavy whipping cream
1 cup shredded sharp Cheddar cheese, divided
olive oil and butter
Tabasco
Preheat oven to 400 degrees. In a 12-inch nonstick skillet heat some olive oil and butter, add potatoes, sprouts, onion and garlic cooking about 7 minutes until they begin to brown. In a bowl whisk eggs, cream, half of cheese, salt, pepper and Tabasco. Pour into skillet with potato mixture. Turn heat to medium and cook about 3 minutes, gently lifting up edges of eggs to let flow under bottom. Place skillet onto a baking sheet and bake in oven until the eggs are set. Sprinkle on remaining cheese and place under broiler to get melted, bubbly and lightly browned. Watch carefully so as not to burn. Remove and sprinkle with extra parsley. Serve with hot biscuits, fresh juice and hot coffee.
Thai Brussels Sprouts with Chicken and Rice
1 lb. boneless, skinless chicken breasts, thinly sliced
1/2 lb. Brussels sprouts, ends trimmed and thinly sliced
2 cups long grain white rice
2 egg
1/4 cup cornstarch
Canola oil
2-inch piece fresh ginger, peeled and cut into matchstick pieces
3 garlic cloves, thinly sliced (paper thin)
4 Tbl. soy sauce
4 Tbl. rice wine vinegar
3 Tbl. honey
3/4 cup chicken stock (good quality)
2 Thai red chili peppers, thinly sliced (paper thin)
4 tsp. toasted sesame oil
4 scallions, thinly sliced on diagonal including green part (plus some for garnish)
1/4 cup fresh cilantro, rough chopped
1/2 cup roasted peanuts, rough chopped
For rice; I always rinse my rice first. Turn heat onto medium, then into a large sauce pan, drizzle in small amount of oil and add rice stir around (in the culinary industry this is called pearling your rice) and cook for a couple of minutes. Turn up heat to high add 4 1/2 cups water, season rice with a touch of salt and bring to a boil. Once boiling, turn to simmer, cover and cook about 20 minutes. Chicken; in a large bowl beat eggs and add chicken tossing to coat well. Place the cornstarch into another bowl, add a few pieces of chicken at a time to coat in cornstarch and place onto a plate, continue coating chicken in cornstarch.
In a large nonstick saute pan, or wok add some canola oil and heat to medium high. Cook chicken in batches and do not overcrowd. Cook until nicely golden brown and transfer back to a clean plate. Continue cooking chicken. Once chicken is cooked, remove to plate and keep warm. Add a little more oil to pan add Brussels sprouts, ginger and garlic cooking for about 3 minutes. Add soy sauce, vinegar, honey and 3/4 cup of chicken stock, cooking for about 3 more minutes. Return chicken to pan and add red chili pepper cooking for about 1 minute, then add sesame oil and scallions. Place cooked rice onto a large serving platter, pour chicken mixture over the top, sprinkle on cilantro, roasted peanuts and extra scallions.
Italian Brussels Sprouts
2 lbs. Brussels Sprouts (small to medium) ends trimmed and cute in half lengthwise
7 garlic cloves, minced
1 onion, sliced julienne
3/4 cup chicken stock (good quality)
1/4 cup dry white wine
2 (15 oz.) cans cannellini beans, rinsed and drained
Parmesan cheese, shaved with a vegetable peeler (garnish)
1/2 cup freshly grated Parmesan cheese
1 tsp. Italian seasonings
1 tsp. fresh rosemary
salt and freshly ground black pepper (as the canned beans are salty, watch the salt)
1/4 cup fresh parsley, chopped
Into a large saute pan, add drizzle of olive oil over high heat. Add half of Brussels sprouts and cook until nicely browned. Transfer to a bowl and heat more oil and add rest of sprouts cooking once again until nicely browned. Add some more oil and cook onions until softened, add garlic, Italian seasonings, rosemary and cook about 3 more minutes. Add chicken stock, wine and cooked Brussels sprouts stirring for about 4 minutes. Stir in cannellini beans and about 3 Tbl. butter stirring until butter melts and slightly reduced. Taste and season with salt and freshly ground black pepper, stir in grated cheese. Pour onto serving platter, garnish with parsley and shaved Parmesan cheese.
Roasted Brussels Spouts with Balsamic Vinegar (love them this way, simplicity at its best)
1 1/2 lbs. Brussels Sprouts (small to medium)
4 Tbl. extra virgin olive oil
2 Tbl. Balsamic vinegar
salt and freshly ground black pepper
Preheat oven to 375 degrees. Trim ends off sprouts and slice in half lengthwise. In a large bowl, whisk the oil, vinegar, salt and pepper together. Lightly spray a large baking sheet, and place sprouts cut side down, drizzle with just a small amount of olive oil and roast about 20 minutes, pour over vinegar and oil mixture and toss sprouts to coat, continue cooking for about 5 more minutes.
Brussels Sprouts with Butternut Squash - This is a great side for Thanksgiving or Christmas dinner.
2 lbs. Brussels Sprouts, trimmed and sliced in half lengthwise
1 butternut squash, peeled and cut into 1-inch cubes
1 cup fresh cranberries, rinsed
2 large crisp, sweet apples, cored, peeled and medium slices (sprinkle with a bit of fresh lemon juice to prevent browning)
1 yellow onion, julienne
1 Tbl. balsamic vinegar
1 1/2 tsp. yellow curry paste
2 Tbl. brown sugar
salt and freshly ground black pepper
Preheat oven to 400 degrees. Place the sprouts, squash, and onions on a large baking sheet. In a small bowl; whisk oil, vinegar and curry. Drizzle over vegetables and toss to coat. Sprinkle brown sugar over and roast for about 20 minutes, gently stirring then add apples and fresh cranberries continue roasting about 10 minutes until tender and nicely browned.
Brussels Spouts Gratin
2 lbs. Brussels sprouts, ends trimmed and out leaves removed (cut sprouts in half)
3 Tbl. butter, melted
salt and freshly ground black pepper
2 garlic cloves, minced
2 large leeks, sliced in half lengthwise, rinsed and patted dry, sliced in slices
1 1/4 cups heavy whipping cream
1 cup Gruyere, grated
1/4 cup freshly grated Parmesan cheese
1 1/2 cups fresh breadcrumbs from a French baguette
1/4 cup fresh parsley, chopped
Preheat oven to 425 degrees. In a small saute pan, drizzle in some oil and butter and add leeks cooking for a few minutes, then add garlic and cook another 3 minutes; set aside. Place the sprouts snugly into a large baking dish (9x13). Drizzle over the top of sprouts 2 Tbl. melted butter. Season with a little salt and pepper. Roast for about 15 minutes. In a bowl add bread crumbs and remaining melted butter, tossing to mix, then mix in cheese. Carefully remove sprouts from oven and top with the leeks and garlic, then pour over the cream and bake about 12 more minutes. Remove from oven and turn broiler on and set rack about 6-inches below broiler. Sprinkle on breadcrumb mixture and broil for a couple of minutes, remove and sprinkle on Parmesan cheese, place back under broiler for less than 1 minute. Remove and sprinkle on parsley.
Now onto a few desserts, and no there are not Brussels sprouts involved!
Rhubarb Cheesecake - love this
2 1/2 cups fresh rhubarb, thinly sliced
1/3 cup sugar, plus 1/2 cup divided
2 Tbl. fresh orange juice
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
3 (8 oz.) packages cream cheese, softened
2 cups sour cream (not light)
1 Tbl. cornstarch
2 tsp. pure vanilla extract
pinch of salt
3 eggs. lightly beaten
8 oz. white baking chocolate, melted over a double boiler
Double thick foil
Preheat oven to 350 degrees. In a large saucepan, add rhubarb, 1/3 cup sugar and orange juice to a boil. Reduce heat and cook stirring until thickened and rhubarb is tender. In a small bowl, add crumbs and melted butter, mix to combine and press onto bottom of a lightly sprayed 9-inch springform pan. Bake for about 10 minutes, remove to cooling rack. In large bowl of electric mixer beat cream cheese, sour cream, cornstarch, vanilla, salt and 1/2 cup sugar until smooth. Add eggs beating one at a time until combined. Fold in melted white chocolate. Pour half of the cream cheese mixture into crust. Top with half of rhubarb mixture and with a butter knife swirl rhubarb mixture though cream cheese mixture. Add remaining cream cheese mixture and rhubarb, swirling again. Carefully and securely wrap the springform pan with double thick foil. Place the foil wrapped pan into a large roasting pan and add 3-inches of boiling hot water (be careful not to get any water into the cheesecake). Place into oven and bake about 60 to 70 minutes. Carefully remove pan from oven onto a cooling rack. Let cool for a few minutes then once again, carefully remove springform pan from roasting pan not getting any water into cheesecake. Place on cooling rack and let cool for about 20 minutes. Run a sharp thin edged knife around edge of pan to loosen cheesecake. Cool about 1 hour longer, cover and chill in refrigerator. When ready to serve remove springform and slice into pieces.
Rum Banana Bars with Frosting
1/2 cup butter, soft
1 1/2 cups sugar
2 eggs
1 cup sour cream
1/2 tsp. pure vanilla extract
1 tsp. rum extract
2 cups all purpose flour
1 tsp. baking soda
1/4 tsp. salt
2 large ripe bananas, mashed (1 cup)
Cream cheese frosting
2 (8 oz.) packages cream cheese, soft
1/2 cup butter, soft
1/2 tsp. rum extract
1 tsp. banana extract
3 to 4 cups powdered sugar, sifted
Preheat oven to 350 degrees. Bars; In a bowl of electric mixer cream butter and sugar. Add eggs one at a time, sour cream and extracts beating to combine, scraping down sides. In a bowl add flour, baking soda and salt, whisk and gradually add to creamed mixture. Stir in bananas. Spread into a greased 15x10 pan and bake for 20 to 25 minutes or until pick inserted in center comes out clean. Remove to cooling rack and cool. Frosting; in bowl of electric mixer beat cream cheese, butter and extracts. Gradually add enough powdered sugar to get a slightly thick consistency. When bars are cooled, frost heavily with frosting. Cut into bars and store leftover in refrigerator. Note: if you like nuts you can add some chopped macadamia nuts to batter or onto top of frosting. I have also added coconut to batter too. If desired, you can also lightly toast some coconut and sprinkled on top of frosted bars.
Fresh Lime Bars - love lemon bars? you will love these too
2 1/2 cups all purpose flour
1/2 tsp. baking powder
1/2 cup powdered sugar, sifted
3/4 cup cold butter, cubed
4 eggs
2 cups sugar
1/3 cup fresh squeezed lime juice
1 tsp. fresh lime zest
Powdered sugar, sifted for garnish
Fresh lime peel for garnish
Preheat oven to 350 degrees. In a large bowl add 2 cups flour and powdered sugar; cut in butter until mixture resembles coarse crumbs. Pat mixture into a 13x9 baking pan and bake for about 20 minutes, then remove to cooling rack. In a large bowl whisk eggs, sugar, lime juice and zest until foamy. Combine in a bowl rest of flour and baking powder and whisk into egg mixture. Pour over hot crust. Bake an additional 20 to 25 minutes or until light golden brown. Remove to cooling rack and cool completely. Dust with powdered sugar and top with lime peel if desired. Cut into squares.
Bon Appetit
"Do not tremble or be dismayed, for the Lord your God is with
you wherever you go." - Joshua 1:9
"We are not of those who shrink back...but of those who have faith" - Hebrews 10:39
"Return to the Lord your God, for He is gracious and
compassionate....abounding in lovingkindness." - Joel 2:13
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