Tag Archives: fat-free

Brown Sugar, Pecan and Kahlua Biscotti

23 Dec

BiscottiThis is another great recipe I clipped from some newspaper long ago. We make it fairly often because it’s not difficult, there’s no fat, it’s very tasty, and the biscotti remain good to eat even when you keep them for a long time.  They’re great dunked into a cup of coffee.

My Jewish friends often mistakenly call these tidbits mandelbrot, which are similar but I think, on the whole, softer.

The key to making good biscotti is to bake them twice so they’re nice and hard. You’ll want to chop the nuts fairly fine so that you can cut clean slices after the first baking.

If you don’t use liqueur, you can substitute strong coffee or orange juice, and you can easily substitute walnuts for the pecans.


2 cups flour
1 cup brown sugar
1 tsp. baking powder
¼ tsp. salt
3 eggs
3 Tbs. Kahlua or another liqueur  (Grand Marnier and Sabra are also good)
1½ cups chopped pecans
¼ cup white sugar


Preheat oven to 325 degrees. Line a baking sheet with parchment paper or spray lightly with cooking spray. Combine dry ingredients in a bowl and set aside.

Combine eggs and liqueur in a large bowl and mix well with an electric mixer. Mix in the flour mixture until just combined. Stir in the pecans until just incorporated.

Use a large spatula to remove half the dough to the prepared baking sheet and shape into a large, flattened log. Do the same with the other half. You may have to wet your hands to do this easily. Leave at least 3 inches of space between the logs.

Bake for about 45 minutes, until the tops of the loaves are firm to the touch and they begin to crack slightly. Be careful not to over-bake.

Allow the loaves to cool for about 30 minutes, then cut them with a sharp, serrated knife into slices about ½-inch wide. Lay the slices flat on the baking sheet and sprinkle lightly with white sugar. Bake for about 8 minutes, then turn the slices over and sprinkle the other side with sugar. Bake another 8 minutes. They should be lightly browned; keep an eye on them so they don’t over-brown.

Cool completely on wire racks before storing in an airtight container.

Makes 2 to 3 dozen biscotti

Judith’s Granola

21 Apr

GranolaI know I posted a Passover granola recipe not all that long ago. Now I want to share my all-year-round granola recipe!

I found this recipe many years ago when I was searching online for a way to make fat-free granola. I’ve modified the recipe only slightly. It’s from Judith’s Garden Bed and Breakfast in Goshen, Vermont. I liked the recipe so much that we almost stayed at Judith’s Garden one year when we drove to Maine to visit Aaron at the College of the Atlantic. (Plans changed when we read about a super exhibit of quilts at a museum in Shelburne, Vermont, so we stayed overnight there instead.)

I was going to include a link to the B&B, but alas it has closed – the owner decided to concentrate on her landscape business instead. But she told me via email that she still makes this granola and eats it every day!

Judith’s original recipe made twice as much. I find that this amount suits the two of us fine. It fits on a single baking sheet in the oven, and it lasts well stored in an air-tight canister.

We like to sprinkle a little bit on the top of regular cold cereal or mix it with fruit and yogurt. It’s also good to eat as a snack.

If you put it in a pretty glass jar or a fancy plastic bag tied with a nice ribbon, it makes a dandy hostess gift!


5 cups regular (not quick) rolled oats
¼ cup sesame seeds
¼ cup sunflower seeds
¾ to 1 cup chopped nuts (I usually use walnuts, but pecans and almonds are good too)
1 tsp. cinnamon
Pinch salt
½ cup honey
½ cup apple juice
1 cup raisins and/or other dried fruit (I often mix the raisins with chopped dried apricots or cranberries)


Mix honey and apple juice in a glass bowl or measuring cup and heat in microwave until hot (about 1½ minutes on high). Combine all other ingredients except the raisins or other dried fruit in a large bowl. Pour the hot honey-apple juice mixture over the oats mixture and stir well until the oats are evenly coated. Let this sit for 5 to 15 minutes so the oats can absorb the liquid and swell a bit.

Preheat the oven to 325 degrees. Line a large baking sheet (the kind with sides) with foil or parchment paper and spread the oat mixture out on it evenly, breaking up any very large clumps.

Bake for 20 minutes, then stir it on the sheet (the mixture at the edges may brown faster than the rest, so move it from the edges to the center). Bake for another 15-20 minutes until the granola is fairly dry and lightly browned. Add the raisins and/or other dried fruit and mix. Cool thoroughly and store in an air-tight container.