A moist lemon-flavored cake filled with plump ripe berries and topped with a sweet brown sugar crumb. Although I think of this cake as a special breakfast treat, I find myself eating it all day long. Serves 12.
Tart, sweet and addictively delicious. These lemon bars are the best I’ve ever had – low sodium or not. And they’re just so easy to make, there’s no reason not to. Adapted from Prevention’s Health Guaranteed Cookbook. Yields 36 bars.
Fried dough covered in sugar. What’s not to love? Growing up near Pennsylvania Dutch country, I’ve always associated funnel cake with the Amish. I didn’t have any proof until finding the website Funnelcake.com which elaborates on its history and links … Continue reading
These ethereal cookies are crisp and light, and offer an appealingly different combination of flavors. Recipe courtesy of The No-Salt Cookbook by David and Thomas Anderson. Yields 2 dozen cookies.
