Oven to 400 degrees.Cover a sheet pan with foil.Toss the vegetables with the thyme, rosemary, olive oil and salt and pepper to taste.Pour into the sheet pan, spreading them out so they lay in a sing ...
Preheat oven to 350*F.Line a 9 inch pie plate with the pastry, forming a high edge. Trim and flute the edge. Chill while preparing the filling.Melt the butter with the baking cocoa in a small heavy ...
Rinse carrots under cold water and put in a medium saucepan. Cover with water and add salt. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until ten ...
Place sprigs of fresh sweet woodruff into the white wine. Cover and let steep at least 30 minutes, or overnight.Pour the wine over ice into a punch bowl; discard the woodruff.Add the sugar, brandy, ...
Mix all the ingredients together and pour into an 8\"x8\" pan sprayed with vegetable spray.Bake at 350\u00b0F for 25 minutes.Cool in pan and then cut into squares. ...
Preheat the oven the 475\u00b0F.In a large, ovenproof skillet (nonstick is easiest) over medium-high heat, stir in the brown sugar, honey, unsalted butter, and thyme.Allow butter to melt and cook fo ...
Pour ingredients into a pint jar with a tight fitting lid or cork.Shake vigorously.Put in refrigerator for 2 weeks.Store in refrigerator. ...
Heat oil in a skillet over medium heat.Stir in seasoning and cayenne.Add peanuts to skillet; cook for 2 minutes stirring constantly.Serve warm or at room temperature.Store for up to 3 weeks in a tig ...
Set oven to 325\u00b0F.For the crust; in a bowl mix together graham cracker crumbs with sugar and cinnamon; add in melted butter and mix to combine completely.Press into a 9-inch pie plate.Bake crus ...
Place the sugar cube and bitters into an old fashioned glass (8-12 oz. tumbler style glass) and muddle together with a spoon or muddler. (We prefer to use the super-fine sugar because you can stir i ...