- rolled oats
- sweetened flaked coconut
- raspberry jam
- fine sea salt
- extra-virgin olive oil
- whipped cream
- liqueur
- sugar to sweeten
- ground cinnamon
- quick cooking oats
- chocolate chips
Original recipe from BakingBites; whittled into a somewhat simpler version.
- large eggs
Makes about 9 cups.
Use in CHEWY OATMEAL BLONDIES recipe http://recipething.com/recipes/edit/13165
- sugar
- baking powder
- salt
EVERYDAY BAKING MIX http://recipething.com/recipes/show/13166
- large egg
- packed light brown sugar
The garlic must be minced or pressed before going into the food processor or else the dip will contain large chunks of garlic.
To make ahead: The dip can be refrigerator, wrapped tightly in plastic wrap, for up to 24 hours. Season with additional Tabasco, salt and pepper to taste before serving.
- fresh dill or 1 tsp dried
- packed fresh parsley leaves
- mayonnaise
- sour cream
- salt
- Tabasco
- pepper
I used Dried Tarragon that I got from the Spice dealer at Terminal Market, Philadelphia which worked just fine.
To Make Ahead: The dip can be rerfrigerated, wrapped tightly in plastic wrap, for up to 24 hours. Season with additional fresh lemon juice, salt and pepper to taste before serving.
- sour cream
- mayonnaise
- minced fresh parsley
- minced freshchives
- minced fresh tarragon
- fresh lemon juice
- salt
- pepper