Recent Recipes
The Baltimore 'Berger' Cookie
January 30, 2013
Baltimore may be known for Ray Lewis, the Ravens and crab cakes, there is another Baltimore icon that dates back to the 1800’s. George and Henry Berger, who were bakers in Germany, moved to America in 1835 and they brought with them their family cookie recipe. Eventually, Henry opened up a bakery in East Baltimore. After many generations and sell offs, this icon of a cookie is now made by DeBaufre Bakeries. Here is the recipe as original as it can be, except rewritten to make the cookies heart healthier. However, it is a cookie so keep in mind not much can be done with a butter cookie!
San Francisco Sourdough Caramel Ghirardelli® Bread Pudding
January 30, 2013
This bread pudding is a perfect blend of flavors…sourdough bread, the sweetness of the caramel and Ghirardelli chocolate. It should be a signature dish of San Francisco next to the Buena Vista Coffee shop known for their Irish coffee. For a gluten-free version, just substitute the sourdough with your favorite gluten-free white sandwich bread.
Quinoa Breakfast Pudding
January 26, 2013
Say good-bye to bland oatmeal! This breakfast dish uses quinoa and is filled with great antioxidant properties. The flavors of coconut, ginger and mango give this breakfast pudding a Caribbean/tropical feeling, but will warm you up in the winter months and provide healthy energy to go about your day. For additional flavors, try adding delicious blueberries or your favorite berry.
Beetroot Sunflower Sesame Hummus Dip
January 20, 2013
Here is a twist on hummus, which is usually made with garbanzo beans. This is a fabulous heart healthy, vegan, gluten-free dip with color, hardiness and rich flavors. It is packed full of antioxidants from the beets. The earthiness of the beetroot is lightened with the addition of lemon juice. To lessen the garlic intensity, the cloves are parboiled. Unfortunately, cooking the garlic destroys the benefit of the allicin in the garlic. If you are a true garlic lover, omit the parboiling and add the raw garlic instead. To create some zip, splash in some hot sauce of choice.
Gluten-Free Almond Biscotti, by Richard E. Collins, M.D.
January 16, 2013
Try this perfect treat next time with your coffee or tea – gluten-free almond biscotti. Biscotti literally means “twice baked” and this Italian cookie is made from a baked once, sliced and baked again to brown and crispen the cookie. True biscotti flavors vary from almond to anise, hazelnut or pistachio. I have been baking lately with gluten-free. You can use regular flour here too, but I like to use C4C®, a gluten-free flour available at Williams Sonoma®. While pricy, the blend is usually always perfect and works well in this recipe. Note, the trick here is to pulverize some of the almonds to keep the flour from binding too tightly, creating a smoother softer texture.
Gluten-Free Almond Biscotti, by Richard E. Collins, M.D.
January 16, 2013
Try this a perfect treat next time with your coffee or tea – gluten-free almond biscotti. Biscotti literally means “twice baked” and this Italian cookie is made from a baked once, sliced and baked again to brown and crispen the cookie. True biscotti flavors vary from almond to anise, hazelnut or pistachio. I have been baking lately with gluten-free. You can use regular flour here too, but I like to use C4C®, a gluten-free flour available at Williams Sonoma®. While pricy, the blend is usually always perfect and works well in this recipe. Note, the trick here is to pulverize some of the almonds to keep the flour from binding too tightly, creating a smoother softer texture.
Gingered Chocolate Pomegranate Bark
October 20, 2012
Almond Breakfast Pudding
August 31, 2012
This breakfast pudding is loaded with fiber, vitamin C, potassium, calcium and magnesium. In addition, the recipe has oats, fiber and flaxseed, which help lower cholesterol. Make it ahead of time, place in the fridge and let the dish take on the flavors of the fruit and lemon. The pudding gets better as the week continues—almost a dessert treat.
Back To School Breakfast Wedges
August 24, 2012
According to national statistics, approximately 8 to 12 percent of all school-aged kids skip breakfast. By the time kids enter adolescence, as many as 20 to 30 percent have completely given up the morning meal. There are several reasons. Most adolescents would rather sleep 15 minutes longer, instead of taking time for breakfast. Most children are sleep deprived. Younger girls, especially teenage girls, are the biggest offenders. Athletic boys generally try to get a breakfast meal. Studies have shown that performance at school is enhanced by having breakfast.
Low-fat Egg “Sausage” Breakfast Sandwich
August 17, 2012
America is the only place where it takes one calorie to roll down your car window to get a 700-calorie breakfast. A conventional fast-food breakfast sandwich has about 29 grams of fat and twice the number of calories as this low-fat egg sausage sandwich. This recipe is fast to prepare and tastes just like the drive-up window meal without the nitrites, excess salt, cholesterol and fat. All of the ingredients are available nationally in standard grocery stores.