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POPSAlmond cherry pie: recipe For lattice top, roll dough disk into a 10-inch round. Cut dough into 1/2-inch wide strips. Pour filling into bottom crust. Weave strips in lattice design over filling. Trim strips even with bottom crust. Moisten strips with water, fold under with bottom crust and pinch rim to make fluted edge. Brush strips with sugar almond topping. Bake until crust is golden brown, about 30 to 45 minutes.
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POPSBenefits of Vitamin B Make Your Body More Perfect Vitamin Benefits of B include helping with respiratory disorders, acne, fatigue, weakness and effectively fighting off many different diseases.Common sources of thiamine are fortified breads, cereals, pasta, whole grains, lean meats, fish, peas and dried beans. Some dairy products, fruits and vegetables are also rich in vitamin B1.Dairy products like milk and yogurt are the primary sources of riboflavin. Other sources are chicken meat, green and leafy vegetables, fruits and almonds.
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POPSBest foods for your heart Spinach can help keep your ticker in top shape thanks to its stores of lutein, folate, potassium, and fiber. Full of fiber and omega-3 and omega-6 fatty acids, a little sprinkling of flaxseed can go a long way for your heart. Top a bowl of oatmeal or whole-grain cereal with a smidgen of ground flaxseed for the ultimate heart-healthy breakfast. Soy Soy may lower cholesterol, and since it is low in saturated fat, it's still a great source of lean protein in a heart-healthy diet.
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POPSRoasted Eggplant-Almond Dip
Preheat oven to 425F. Wash the eggplant and prick it all over with a fork. Place it in a pan and roast it until completely collapsed and charred-looking on top, about 45 minutes. (You can also cook it on a grill, turning regularly, until charred all over and soft.) Remove from oven and set aside to cool. Once the eggplant is cool, scoop out the flesh and put it into a medium-sized bowl. If there are lots of large seeds, separate and discard them. Mash the flesh with a fork until a coarse puree is formed. Heat a small frying pan and add the almonds and mustard seeds. Toast them for about 2 minutes or until the seeds begin to pop. Add the onion, chile, and ginger and cook on medium for a few more minutes. Transfer to a small blender, add the garlic, lemon juice, soy yogurt, and two tablespoons of water, and puree. Add the almond puree to the eggplant. Season to taste with cayenne and salt. Serve with raw vegetables or bread such as pitas or naan. Makes 4 appetizer-sized servi
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POPSMedieval Cooking-Cuskynoles Again this is a great recipe, where it calls for almonds I have used finely chop blanched walnuts. My Husband likes these so much I put them in his lunch for work. See the entire recipe on-site.
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POPSMedieval Cooking-Blank Maunger This is a good site for researching Medieval Cooking. This is a great recipe I've served at many feasts-no leftovers-over the years. See the rest of the recipe on-site.
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