TOFURKY PLANT BASED SAVORY GRAVY Pre-made, pre-packaged of course. We can always use more animal-free gravies and sauces. It's the sauce, the gravy, the drizzle that makes or completes, enhances or highlights what's under it. And so it has always been revered and respected and looked after with great care. Pass the gravy. Who says… Continue reading Tofurky Plant Based Savory Gravy
PINEAPPLE PECAN PEANUT BUTTER SCOTTISH OATMEAL This is some kinda' Scottish Pie. Okay, serve it right out of the pan, hot with a dollop of full fat coconut milk solids salt and peppered. Yes, salt and pepper on this meaty, chewy, porky type oatmeal. The Scots are rolling on the floor and rising from their… Continue reading Pineapple Pecan Peanut Butter Scottish Oatmeal
Smoky Candied Walnuts make a great host/hostess gift! Pack in a recycled jar with no print on the lid. Wrap it in a ribbon or whatever. Slide it into a gift bag with a thank you note in advance!
SMOKY CANDIED CIDER WALNUTS
Everyone will be impressed by these delectable smoky sweet nut meats! Perfect topper or snack. You’ll want to triple or quadruple this recipe!
Makes 1 cup
1/3 c. apple cider
1/3 c. dark brown sugar
1/4 t. pink Himalaya salt
sev. twists fresh black pepper grind
light sprinkling powdered ginger
a few drops liquid smoke
1 c. walnut halves
1 lg. scoop granulated sugar
In medium skillet, over med.-low heat combine cider, brown sugar, pink salt, black pepper and ginger. Stir well and reduce by about 1/3rd.
Add liquid smoke and walnuts. Stir well to coat evenly, then let the liquid cook down, while stirring often.
When liquid evaporates and walnuts are still moving about loosely in a minimal amount of syrup, remove pan immediately from heat.
When walnuts are at room temperature and skillet is at most lukewarm, add a large scoop of granulated sugar…
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