Jane Vobe opened the King’s Arms in 1772, and the tavern quickly became one of the town’s more genteel establishments. Among the many colonial recipes she served, one was her signature Creamy Peanut Soupe. Peanuts arrived in Virginia via the slave trade. Along with black-eyed peas, yams and other crops, peanuts were intended for consumption by enslaved Africans during their passage to the New World, which they continued to use in a variety of foods, including soups. The Kings Arms still features Mrs Vobe's Peanut Soupe which is garnished with roasted peanuts and sippets. Sippets? A sippet is a small piece of toast served as a garnish. You learn something new every day.
These nut rolls are unlike any other that I've had. The dough is more bread-like and the nut filling is substantial. Store-bought nut rolls tend to be more cake-like with a skimpy nut filling.
PREP TIME
20 minutes
ADDITIONAL TIME
1 hour
These biscuits were developed during the latter part of the 19th century to increase fiber in Victorian diets — something that still might be appealing to us today. Digestive Biscuits are really just sophisticated graham crackers and are very simple to make. They're delicious with tea and fruit.
PREP
15 mins
BAKE
15 to 20 mins
TOTAL
35 mins
YIELD
3 to 4 dozen cookies
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Fiori di Sicilia is a delicate flavor that combines notes of vanilla and orange. These cookies look a little like their namesake "flowers of Sicily" in sweet, crunchy form.
PREP
20 mins
BAKE
32 mins to 1 hr 20 mins
TOTAL
2 hrs 32 mins
YIELD
7 to 8 dozen cookies, 2 cookies per serving
These cookies feature the rich, nutty flavor of brown butter, and are a twist on the classic holiday sugar cookie. They come out beautifully decorated in one easy step, when made with cookie stamps. And the buttery, sweet glaze takes their flavor to new heights.
PREP
20 mins
BAKE
14 to 16 mins
TOTAL
3 hrs 34 mins
YIELD
2 dozen cookies
These cookies feature the rich, nutty flavor of brown butter, and are a twist on the classic holiday sugar cookie. They come out beautifully decorated in one easy step, when made with cookie stamps. And the buttery, sweet glaze takes their flavor to new heights.
PREP
20 mins
BAKE
14 to 16 mins
TOTAL
3 hrs 34 mins
Traditional to the Netherlands, Belgium, and Germany, speculaas (or speculoos) cookies and their namesake cookie butters have become increasingly popular here in the U.S. This recipe creates wonderfully crisp, almost melt-in-your-mouth cookies that are authentically flavored thanks to our own speculaas spice blend. They're especially elegant when made with a springerle cookie mold.
It's hard to imagine the Christmas season without chestnuts... This recipe makes easy-to-peel, toasty, warm chestnuts for you to enjoy all winter long!
Course Snack
Author Megan Stevens
Exactly as the title says, this is my Mum's Traditional English Yorkshire Pudding recipe and it is so easy. It is slightly different from my Toad-in-the-Hole batter recipe, the Yorkshire puddings in this recipe are lighter. (You need a more substantial batter for the addition of sausages!!) I have held off posting this for a while as it is so easy, but it works -please see my photo's! The great thing about this recipe is that it works on equal measures of volume and so there is no weighing or measuring as such. So, if there are only two of you, use a very small cup - if there are a crowd of you, use a big cup, jug or a mug!! Easy! One tip - ALWAYS make sure the oil/fat is SIZZLING hot before you pour in your batter; preheat your tins with the oil/fat before pouring in your batter......that's about it really! NOTE: (I have made the yield between 8-16 individual Yorkshire puddings, depending on the size cup you use. A tip - 4 beaten eggs will make about 8 to 10 Yorkshires.)