Mary Richardson
More ideas from Mary

Double Apple Pie from The New York Times - Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust.

NYT Cooking: Instead of using only wheat flour in these pancakes, I’ve combined whole-wheat flour and almond flour. The almond flour makes for a very moist and delicate pancake. Almond flour is high in vitamin E, calcium, magnesium and copper.