Snacks « Deux Pagers Recettes

Mojito Cookies

226 g (1 cups) butter, room temp 270 g (about 1.5 cups) white sugar zest of 3 limes* 2 whole eggs, room temp 5 mL (1 tsp) vanilla extract 5 mL (1 tsp) mint extract (not peppermint extract) 5 mL (1 tsp) rum extract (may use up to 1.5 tsp) 20 g (1 tsp) […]

Cheryl Day’s Biscones

I saw this on an episode of Paula’s Best Dishes. I’ve always loved drop biscuits. It reminds me of the quick biscuits my family made when I was growing up! […]

Chef Rick’s New Orleans Style Bread Pudding

A friend of mine recommended this recipe. I’m anxious to try it if only for the bourbon sauce! […]

Mission Fig and Rosemary Tart

Quite simply put, an online buddy and food contributor for the SF Examiner, Stephen Roberts, published a recipe in September that I want to get my hands on… Rather than transcribe, I’ll link directly to the original article.

http://www.examiner.com/food-in-san-francisco/mission-fig-and-rosemary-tart-easy-and-local

Alton’s Soft Pretzels

These warm pretzels by Alton Brown are delicious with Bavarian sweet mustard or hot mustard! […]

Pâte à Choux!

This is the recipe for those little balls of pastry deliciousness that you can stuff with pastry cream, pudding, ice cream, and so forth. Yum! […]

Fresh Banana Cake

This is an apparently simple-looking banana and chocolate cream cheese frosting cake. “Assemble it right before serving,” is the suggestion from the original author at Vegetarian Times. […]

Garlic-Basil & Ricotta Butter Biscuits

An adaptation from the basic biscuits used elsewhere on DPR, this recipe adds a little bit of Italian flare thanks to healthy serving of fresh basil (no substitutes here!) and good ricotta cheese. […]

Basic Biscuits

This is a simple biscuit base I have learned. What works best is to melt the butter and sautèe garlic and hot pepper in it, then toss the biscuits. Wonderful garlic knots! […]