- 4 oz. white chocolate or white baking bars
- 1/3 cup margarine
- 1/2 cup sugar
- 2 eggs
- 1/4 teaspoon almond extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup dried apricots, quartered and divided
- 1/2 cup dried apricots, quartered and divided
- 1/2 cup slivered almonds, divided

Preheat oven to 350° F. In small sauce pan, melt white chocolate and margarine over low heat. Stir constantly until mixture becomes a curdling consistency; remove from heat. Add sugar, eggs and extract; stir quickly to blend. In a separate bowl, combine flour, baking powder and salt. Stir into white chocolate mixture; add half the apricots and almonds to the batter. Pour into a greased 10 1/2" X 7" X 1 1/2" pan and sprinkle the top with the remaining apricots and almonds. Bake 25 minutes, or until golden and brownies begin to pull away from the edge of the pan. Makes 18 brownies, approximately 120 calories each, 15 grams carbohydrate, 2 grams protein, 6 grams fat, 24 mg cholesterol, 90 mg sodium and 2 grams fiber. Optional: Drizzle top of brownies with melted white or dark chocolate.

- 1/2 cup of smooth peanut butter
- 2 tablespoons of grated onion
- 2 tablespoons of butter
- 1 branch of celery, thinly sliced
- 2 tablespoons of lemon juice
- 2 tablespoons of flour
- 2 tablespoons of chopped roasted peanuts
- 1/2 teaspoon salt
- 3 cups of chicken stock

Melt the butter in a saucepan over low heat, add the celery and onions and saute for about 5 minutes. Remove from the heat, add the flour to the pan mix and stir until all the ingredients are well blended, then stir in the chicken broth, return the pan to the stove and allow the mix to summer for about 30 minutes. After 30 minutes, remove the saucepan from the heat and strain the broth through a fine sieve. Stir the peanut butter, salt and lemon juice into the broth until they're well mixed. Serve the soup hot in cups, each garnished with a teaspoon of chopped peanuts.

- 2 cups whole-wheat flour
- 3/4 cup light brown sugar (packed)
- 1/2 cup old-fashioned oats
- 1/4 cup natural pistachio nuts, chopped
- 1 Tbsp baking powder
- 1/2 tsp salt
- 3/4 cup low-fat (2 percent) milk
- 1/2 cup applesauce
- 1/2 cup canola oil
- 1 egg

- 1/4 cup chopped pistachios
- 2 Tbsp packed brown sugar

Mix flour, sugar, oats, pistachios, baking powder, and salt in bowl, stirring with spoon until well blended. Add milk, applesauce, oil, and egg all at once. Stir lightly just to mix. Don't overmix or texture will suffer. Spoon into 12 greased, paper-lined muffin cups. Spoon topping over batter. Bake at 400 F. for 18 to 22 minutes or until golden brown, turning pan around after 15 minutes for even browning. Cool 5 minutes; then remove from pan and cool on wire rack. Topping: Mix pistachios with brown sugar. Sprinkle on top of muffin batter before baking. Yield: 12 muffins

- 1 1/4 cups flour
- 1 cup sugar
- 1/4 tsp. salt
- 3/4 tsp. vanilla
- 2/3 cup dried apricot halves, chopped
- 1/2 cup whole wheat flour
- 1/2 tsp. baking powder
- 5 Tbs. unsalted butter, cold, cut into pieces
- 2 eggs, lightly beaten
- 1/2 cup almond slivers
- 1 tsp. granulated sugar

Preheat oven to 350°F. In a large mixing bowl combine first five ingredients. Add butter and vanilla; mix until mixture resembles coarse meal. Add eggs and and blend. Add apricots and almonds. Blend until mixture is evenly moistened. Using your hands, form into dough. Divide dough in half. Place parchment paper on a baking sheet. Shape dough into two 12-inch logs and lay on parchment paper. With hands, flatten each log to a width of 2 inches. Sprinkle each log with remaining sugar. Bake 25 minutes or until golden brown. Remove logs and place on cooling rack for 10 minutes. With serrated knife, carefully cut logs on the diagonal into 1 inch slices. Place on baking sheet cut side up; return to oven and bake 7 minutes, or until very lightly browned. Transfer to rack and cool completely.

- 1 head elephant garlic
- 1 cup olive oil, plus about 2 tablespoons for basting
- 1/2 cup fresh basil leaves
- 1/4 cup fresh cilantro or parsley leaves
- 1 cup walnuts
- 1 cup pine nuts
- 1/2 cup black walnuts
- 1/4 cup dark-colored miso
- 1/4 cup lecithin granules

Preheat the oven to 375 degrees F. In a covered, oiled casserole dish, bake the garlic for 40 minutes, basting occasionally with the 2 tablespoons of olive oil. Let cool and then peel. Meanwhile, in a food processor or by hand, chop the basil and parsley. Add the garlic and process or chop again. Add the nuts and process or chop until finely chopped. Add the miso, lecithin, and remaining cup of olive oil and process until well mixed. Black Walnut Pesto will keep, tightly covered, in the refrigerator for up to 3 weeks, covered with a thin layer of olive oil. Serve it on pasta, as a dip, or as a spread for crackers or bread. Yield: 3 cups