Organic/natural tastes best.

For all of you pear lovers out there and especially for the unbelievers, like me, this is a winner.

Sweet, soft, tart and tangy.

I never thought pears could taste this good!

You’ll need:

3/4 Cup Fresh squeezed orange juice
1/4 Cup Tangerine Peel
2 Tablespoons chopped Dates or Whole Golden Raisins
1 Tablespoon Whole Cloves
3/4 Cup Pure Maple Syrup
1 Tablespoon Pure Vanilla Extract
2 Tablespoons Fresh Lemon Juice
4 Bosc Pears peeled, cut in half lengthwise and cored
A touch of your favorite slightly sweet liquor for that little extra…
warmth. A little brandy anyone? Maybe Tuaca? mmmm

To prepare:

Bring all ingredients except for pears to boil in large saucepan. Add pears and reduce heat so that liquid simmers gently. Cover and cook until pears are soft but not mushy when pricked with a fork, 20-35 minutes. Use slotted spoon to remove pears from pan and transfer to serving bowl. Pour liquid in pan through a strainer and discard herbs. Return strained liquid to pan and bring to boil. Simmer until reduced to thick glaze, about 8-9 minutes. Pour glaze over pears. Serve warm or at room temperature.
Alternately, you may cook pears in the liquid covered on low, for about 30 minutes, then remove the cover and let simmer for about 10 minutes more, the liquid will reduce and thicken. Place pears on individual plates and carefully pour glaze on each pear, using the strainer to trap the herbs as you serve individually. Garnish with fresh strawberry halves, mandarin orange slices or fresh mint leaves. Absolutely luscious!

Organic/natural ingredients are best.

Treat your kids with this sweet & healthy, chunky, chewy snack for school or after.

Maybe you should double it for the crowd they’ll bring home with them.

My son’s friends always raided my kitchen with these high on their list.

You’ll need:

1 Cup – Butter – 2 sticks-room temperature
1-1/2 Cups Organic Sugar, just cane or mix ‘n match to your sweet tooth
4 Eggs separated
1-1/2 teaspoons pure Vanilla
3 Cups Unbleached White Flour
1-1/2 teaspoons Cinnamon
1/2 teaspoon Sea Salt
3 Cups Assorted Nuts, whole, unsalted: Brazil, almonds, macadamia, your choice but with crunch and mouth feel in mind and keeping the Brazils in for the oil and feel
3 Cups Dates fresh and cut into large chunks
1-1/2 teaspoons Baking Soda (level) dissolved in 2 Tablespoons boiled water

2 Cookie sheets greased or parchment papered
350 degree oven for about 20-22 minutes

To prepare:

Preheat oven. Sift together flour, cinnamon, salt. Cream butter & sugar in electric mixer. Add yolks, vanilla, and baking soda water. Mix. Add flour mixture in 3 portions. Mix well. Beat egg whites till soft peaks. Meanwhile add nuts and dates by hand and mix thoroughly. Fold in beaten egg whites. Spoon by Tablespoon onto cookie sheets. Don’t worry. You may need only one sheet depending on your Tablespoonful size. Bake in middle of oven for 20-25 minutes. Cool on sheet. Healthy and yummy!

Organic/natural ingredients taste best.

I know, I know, another Chocolate Chip Cookie, BUT this is one of the best!

The Sucanat gives a totally unique depth of satisfying sweet, that has you reaching for more ‘n more ‘n more

… As always, organic is best.

You’ll need:

1-1/4 Cup Sugar – Organic Sucanat™
2/3 Cup Salted Butter softened
1 teaspoon Vanilla
1 Whole Fresh Egg
1 Tablespoon Water
3/4 Cup Unbleached White Flour
3/4 Cup Whole Wheat Pastry Flour
1/2 teaspoon Sea Salt
1/2 teaspoon Baking Soda
1 teaspoon organic Nonfat Dry Milk Powder
1/2 Cup Chopped Walnuts
1-1/4 Cup Chocolate Chips (organic of your
choice: chocolate, carob, butterscotch…)

4-5 Cookie Sheets (not nonstick)
Parchment Paper
375 Degree Oven
7-8 Minutes/batch
1 teaspoon to scoop batter

To prepare:

Preheat oven at 375 degrees. Parchment paper for cookies is always much better than greasing the cookie sheet for easier release after baking, and parchment can be reused. So cut a piece to fit your cookie sheet with no need to grease either at all and store cooled sheets with parchment in them for the next time.

In an electric mixer cream butter and Sucanat™ till well mixed. Meanwhile, sift together both flours, salt, baking soda, nonfat milk powder. Put mixer on slower speed and add egg, vanilla, water to creamed butter/sugar mixture one at a time and mix after each addition. Add sifted flour to mixture in 3 additions, mixing after each addition. Add walnuts and chocolate chips and mix for few seconds till just mixed through but not crushing. You can mix by hand to complete it. Drop batter by teaspoonfuls onto papered cookie sheets. Bake in middle of oven for 7-8 minutes until tops start to crack and bottoms slightly tan. Remove from oven and allow to cool on sheets while filling the remaining sheets. Cookies will crisp as they cool making it easier to lift from paper. Enjoy dunking in your favorite glass of or cup of….