I made this today – and will definitely be making it again!

List of almond biscotti ingredients:

4 medium eggs.
2 medium egg whites.
4 cups of flour.
2 cups of sugar.
1 cup of almonds, chopped and toasted.
1 1/2 teaspoons of baking soda.
1 teaspoon of vanilla.
1/2 teaspoon of almond extract.
1/2 teaspoon of salt.

Method:

Combine the flour, almonds, baking soda, sugar and salt.

Separately, combine the vanilla, almond extract, 4 eggs and 2 egg whites.

Combine the two mixtures.

Turn onto a lightly floured surface and knead about 10 times.

Shape into a long roll, flattened to one-inch thickness.

Bake at 350F for 30 mins.

Remove from oven and allow to cool on a wire rack for about 10 minutes.

Cut into half-inch diagonal slices and place the cut sides down.

Bake for another 8-10 minutes, then turn and bake for another 8-10 minutes.

Remove and let cool on wire rack.

Source: This came from the biscotti recipes collection.

List of ingredients:

¾ cup of low-fat sour cream.
6 tablespoons of confectioners sugar.
1/3 cup of dried cranberries.
1/3 cup of orange juice.
½ teaspoon of orange zest.
1 ½ kiwis, peeled and mashed with fork.
2 fresh mint sprigs, to garnish.

Directions:

In a suitably sized bowl, blend the sour cream with 3 tablespoons of the confectioners sugar. Reserve.

Place the dried cranberries in a small saucepan with the orange juice and 2 tablespoons of the sugar.

Gently cook the cranberry mixture over medium-low heat until cranberries swell, and liquid thickens and reduces (about 5 mins).

Stir in orange zest. Reserve, and allow to cool completely.

Mix the mashed kiwis with the remaining 1 tablespoon of sugar. Reserve.

Divide the sour-cream mixture into 2 bowls.

In a separate bowl, reserve 2 tablespoons of cranberry mixture.

Blend the remaining cranberry mixture into one of the sour cream mixture bowls.

In another bowl, reserve 2 tablespoons of kiwifruit mixture.

Add the remaining kiwi mixture the second of the sour cream cream mixture bowls.

Divide the cranberry/sour cream mixture evenly between 2 clear wine glasses.

Cover each with a tablespoon of reserved kiwi mixture in each glass.

Cover each with a tablespoon of reserved cranberry mixture.

Cover each with the kiwi/sour cream mixture.

Refrigerate until ready to serve.

Garnish with fresh mint sprigs.

Source: This is based on a recipe found on the kiwi recipes collection website.

Ingredients:

One 4 lb beef pot roast.
1 tablespoon of olive oil.
3 pieces of celery (4-inch).
1 large carrot, cut in chunks.
1 large onion, quartered.
½ teaspoon of rosemary.
½ teaspoon of thyme.
1 slice of bacon, cut into 6 pieces.
1/3 cup of Burgundy wine.
½ cup of water.
2 bay leaves.
1 ½ teaspoons of salt.
¼ teaspoon of pepper.
1 teaspoon of flour.

Method:

In a Dutch oven, brown the roast in the olive oil.

In a skillet, cook the celery, carrot, onion, rosemary, thyme and bacon pieces, stirring constantly and until the onion is golden; then add to the meat.

Add the Burgundy wine, water, bay leaves, salt and pepper.

Cover and simmer for 2 ½ hours.

Thicken the liquid with flour blended with a little cold water or wine, then cook for another 30 minutes.

Strain the liquid, discarding vegetables and bay leaves.

Serve the gravy with sliced roast.

Source: This recipe came from the pot roast recipes collection website.