All of these recipes come from the Cook's Country Cookbook. As much as I like Cook's Illustrated and America's Test Kitchen, I find the recipes there can be overly complex sometimes. Actually, no, I find the food overly complex. There's a lot to be said for good old-fashioned food and that's what you get in Cook's Country.
The first recipe was for Spiced Almonds (page 3) and wow! were they excellent. A much easier technique than the sugared almonds I've made in the past (the ones where you boil sugar, water, and spices then add the nuts and cook until the liquid evaporates) and the nuts have stayed fresh much longer.
|They "sing" as they cool
|Huge Ball jar full of yumminess
Finally, I made their Corn Muffins (page 184). I haven't had a lot of luck with corn muffins; they always seem to come out so heavy. But these! oh my stars. Perfect. Not light exactly - after all, they are corn muffins - but definitely not dense. And a nice bit of sweetness to them.
|Perfect texture, flavor, and craggy appearance