Category: Snacks

Dressed-Up Fricos

Dressed-Up Fricos
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Dressed-Up Fricos

Recipe by La Bellitude
Servings

6

servings

Super easy to make and a guest favorite, these lacy, tasty, and crisp wafers can be put together in less than 10 minutes. If you don’t have preserved lemons, use grated fresh lemon peel instead.

Ingredients

  • 2 Tbsp finely chopped preserved lemon

  • 1 cup grated Parmesan cheese

  • 1 tsp chopped fresh thyme, rosemary, or basil leaves

Directions

  • Preheat the oven to 400°F. Place the finely chopped preserved lemon pieces in a mesh strainer, and rinse very well. Dry on paper towels, and pat very dry. Mix together the dry lemon pieces, the Parmesan, and the chopped fresh herb leaves.
  • On a Silpat or parchment-lined baking sheet, heap little tablespoon mounds of the cheese mixture, leaving room for them to spread as they melt, and bake in the oven for 4 or 5 minutes, until golden. Allow to cool completely on the baking sheet, then allow to rest on paper towels.

Doughnut Holes

Doughnut Holes
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Doughnut Holes

Recipe by La Bellitude
Servings

4

servings

Everyone loves these doughnut holes. That’s not an exaggeration. They are so popular, I turned them into a “croquembouche” cake for my daughter’s birthday. Easy to make and they freeze well. Not that you’re likely to have any to freeze!

Ingredients

  • 2 eggs

  • 1 cup sugar

  • 1/4 cup vegetable oil

  • 1 tsp vanilla

  • 4 cups flour

  • 4 tsp baking powder

  • 3/4 tsp salt

  • 1/4 tsp baking soda

  • 1 cup buttermilk

  • oil for deep frying

  • cinnamon and sugar for coating

Directions

  • Beat eggs until thick and lemon-colored. Add sugar and beat until smooth. Thoroughly stir together dry ingredients. Add to the egg mixture alternately with the buttermilk. Heat oil to 375 degrees. Fry doughnuts by large spoonfuls in oil until golden brown and cooked through, turning once while cooking. Drain and cool. Roll in cinnamon-sugar and serve.

Notes

  • The right temperature is critical. If it’s too hot, the outside will be dark brown before the inside is fully cooked. Too cool and they will be greasy and heavy instead of light and crisp.

rosemary bread

Rosemary Bread

Rosemary Bread
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Rosemary Bread

Recipe by La Bellitude
Servings

12

servings

This is an all-time favorite of just about everyone who has ever tasted it. I made it up when I was trying to reproduce crackers made by Raincoast Crisps. They had to be baked twice, once as a loaf of bread, and then sliced very thinly to turn them into crackers. I decided I liked the bread much better than the crackers, and this is the result.

Ingredients

  • 1 cup flour, unbleached

  • 1 tsp baking soda

  • 2 tbsp flax seeds, toasted

  • 1½ tsp sea salt

  • 1 tbsp rosemary, dried

  • 1 cup buttermilk

  • 2 tbsp brown sugar

  • 1 tbsp molasses

  • 1 cup pecans

  • ¼ cup pumpkin seeds, roasted

  • ¾ cup raisins

Directions

  • Preheat oven to 350 degrees. Prepare a loaf pan with baking spray. Stir flour and baking soda together in medium bowl. Use a mortar and pestle to coarsely grind the flax seeds, sea salt, and rosemary. Set aside.
  • Stir buttermilk, sugar, and molasses into flour mixture. Stir in nuts, pumpkin seeds, and rosemary mixture. Add raisins. Mix well and pour into prepared pan. Bake for 45 minutes or until a cake tester comes out clean. Place on a wire rack and cool completely.

Notes