4-1/2 C. Nuts, Whole or Crushed (Cashew or Almonds work best)

2 tsp Vegetable or Canola Oil

5 TBLS Pepper Soy

Pre Heat Oven 300 deg F  and  Prepare a Baking Sheet with Non-Stick cooking Spray

Place the Nuts in a medium bowl. 

In a small cup mix Oil and Pepper Soy Sauce then pour over the nuts and toss to coat.   

Spread Coated Nuts on the prepared baking sheet and place on the middle rack of the oven.

Bake for 15 minutes – Take them out and stir them and place back in the oven for another 5 to 10 minutes or until golden brown -   (cooking longer makes them less sticky).

Store in an airtight container for up to 4 weeks. 

Pre-Heat Oven to 425° F – Line a baking sheet or spray with vegetable oil.

¼ Cup Butter – Room Temp

1 Cup Sawtooth Sourdough Mix

¼ Cup Water (+ up to 3 teaspoons)

Mix the Butter into the dry mix until it forms a crumbly mixture.

Add water- mix well –with your hands gather together into a ball and gently knead then pat into a rectangle about ¾ inch thick – cut into 4-6 pieces.

For Drop Biscuits keep adding water 1 teaspoon at a time to make a more sticky dough that can be scooped with a spoon - then portion into 4-6 biscuits.

BAKE for about 10 minutes to Golden Brown.   

1 TBLS Dijon Mustard

1 tsp crushed dried sage

2 TBLS lemon juice

Combine all in a sauce pan and bring to boil.

Remove from heat and cool.

Serve warm with 1 ½ Pound round of Brie Cheese and sliced dried figs or pears.

1 8 oz jar Dorothy's Mint Apple Jelly

2 Tbls sugar

½ cup water

¼ cup white wine vinegar.

Bring to a simmer then ADD:

2 Tbls chopped fresh mint leaves

1 Tbls lemon juice.

Stir to combine and serve warm with any cut of lamb. 

1 Tbls Fresh Ginger ~ 1 tsp Garlic, Chopped

1 Tbls Soy Sauce

1 pound peeled and deveined medium shrimp (36 to 42 per lb.)

Skewered – 4 to 5 per skewer.

Place Glaze ingredients in sauce pan and bring to simmer. Divide glaze. Use ½ to brush skewered shrimp then place on grill. Grill- turning and basting often until done (opaque). Glaze again before serving with reserved glaze. 

2 Apples (cored & sliced)

6 slices of bacon (cooked for about 3 minutes)

1 Tbls Dijon Mustard

1 8.5 oz jar Dorothy's Candy Apple Jelly

¾ Cup brown sugar (divided into ¼ & ½ )

Cut slits across the loin - 1 inch apart - about ¾ of the way through.

Curl the loin into  circle with the cuts on the outside and place it in your crock pot. 

Put an apple slice in each slit, and then cover it with the partially cooked bacon strips

Sprinkle with ¼ cup brown sugar.

Cover crock pot and cook on High for 3-4 hrs.

SAUCE:

Combine jelly, mustard and ½ cup brown sugar in sauce pan. Heat to boil then set aside. 

Use this sauce to glaze the roast just before serving the sliced pork. 

¼ cup Ketchup

¾ cup Brown Sugar

1 cup Dijon Mustard

4 Lbs Little Smoky Sausages

Place the sauce ingredients into a slow cooker and stir to mix. Add the little sausages stir to coat then cover and cook for minimum of 2 hours.

1 cup Chopped Rhubarb (1/2 inch pieces)

1 jar Dorothy's Raspberry Rhubarb Jelly

2 Tbls Fresh Lemon Juice

Combine all in sauce pan and heat to simmer.

Cook for about 3-6 minutes to soften rhubarb.

Cool before serving.

Serve over Ice Cream or Cheese Cake.

1 Jar Dorothy's Quince Jelly

8 oz soft Brie Cheese (divided into 16 pieces)

Heat Oven to 350° F.

Line a large baking sheet with parchment paper.

Separate dough into 16 - 2 layer rounds.

Place ½ oz Brie and 1 Tbls jelly in center of each round.

Stretch dough up to form a ball- pinching top edges to seal.

Bake 16-20 minutes, until golden brown. Serve warm. 

1 Tablespoons Minced shallots

2 teaspoons minced fresh Thyme

dash of salt & pepper,

Combine above in a sauce pan then heat to simmer.

Place 4 Trout or Salmon filets (6 oz each) in a buttered glass baking dish and brush on glaze.

Place under pre-heated broiler. Cook to done, about 10 to 12 minutes.