The savvy, if very seventies, secret to these Christmasy, cashew-topped caramel-chocolate bars? A crust made from saltines. Trying is believing.
About Sara Perry
Sara Perry is the author of more than a dozen cookbooks, including Holiday Baking, The New Complete Coffee Book, The New Tea Book, and Everything Tastes Better with Bacon (a New York Times 2002 Notable Cookbook). A columnist for the Oregonian and radio commentator, Perry lives in Portland, OR.
Catalina Citrus Sun Tea
Aug 03, 2009 by
This citrus sun tea is made from black tea, mint, fresh citrus juice, orange segments, and lots of bright sun. A simple recipe the kids will love to make.
- Quick Glance
- 10 M
- 3 H, 10 M
- 1
Chinese Tea Eggs
Aug 03, 2009 by
Cooked Chinese tea eggs are lightly cracked then cooked again in Chinese five-spice powder and tea, lending them a marbled look and distinctive flavor.
- Quick Glance
- 15 M
- 2 H
- 1
Bittersweet Chocolate-Rum Icebox Cake
Sep 25, 2008 by
This chocolate icebox cake is intensely flavored with chocolate and rum and lined with ladyfingers. Make the cake a day a head and keep it in the icebox.
- Quick Glance
- 50 M
- 2 H, 20 M
- 5
Snowflake Cake
Apr 23, 2005 by
Swaddled in drifts of silken buttercream and strewn with white chocolate stars, this layer cake just sorta screams white Christmas.
- Quick Glance
- 40 M
- 1 H, 15 M
- 11
Stilton Pinwheels With Walnuts and Honey
Apr 16, 2005 by
Stilton, the famous blue cheese, gets rolled up into a puff pastry pinwheel and topped with walnuts and honey for a sensuous, rich tasting appetizer.
- Quick Glance
- 35 M
- 2 H
- 1