Words from a true Cookie Monster... Light
crispy edges with a delicate crunch and a soft gooey center. The toffee pieces
are the perfect size so you get at least one piece in every bite and the
buttery finish lingers in your mouth making you want another bite.
My husband actually said those words as he walked out the door
with a stack of cookies on a napkin.
These cookies got rave reviews from my family and friends and now
I would like to share them with you.
first time I tasted this green colored sauce was at a food stand in Puerto Vallarta. It
was served in a bowl along with a couple other salsas, chilies and limes. I
hesitantly dabbed a little on my taco, took a bite – smiled – then proceeded
to spoon it on like gravy. I could not get enough of it and needed to find out
what this delicious green stuff was.
was thumbing through one of my Hawaii cookbooks when I spotted this recipe. What
drew my attention was the Hyotan squash. I had never heard of it, which stirred up my curiosity and got me surfing (not in the ocean) but on my computer for the answer.
That’s when I stumbled upon Suzi-Pratt’s blog that had pictures of her
grandmothers Hyotan squash and recipe.
solved! Hyotan squash is what I have always referred to as Opo squash.
was to make bran a pleasure to eat and I found the trick in an article in the
Seattle Times. The headline read – Chef Greg Atkinson finds the key to a tasty
bran muffin. I don’t know Chef Greg, but I can assure you that the headline
speaks the truth.