This really wasn’t such a big project. I just have this nature that has to work on everything over and over. So until the recipes were submitted in final form by Dustin, I was working to make them more betterer.
This sesame coated, peanut butter cookie recipe is a classic from the old Bread and Roses days. It has gone through quite a few changes through the years. The original version was a crunchy cookie made with hydrogenated margarine (gasp) and wheat. Now it is the softest and most melt in your mouth delicious glutenfree confection, with subtle undertones of coconut. This cookie has long been a favorite of mine, as you can see by my loving description.
We also tested the pie crust recipe, which I scaled down to one 9 inch crust, and a citrus almond custard pie. Dustin was quite taken with the custard pie and had it for breakfast three days in a row!
The pie crust recipe was brilliantly reworded by the (oft mentioned) recipe tester extraordinaire, Dustin. I will be reposting it here in the next few days. As I most humbly thanked him and said “How many more ways can I find to praise you???????” he replied – get ready for the quote of a life time here – “Oh, please. I am Forrest Gumping these recipes. You are The Supreme Master Genius from the Vegan Culinary Isle of Lesbos.”
Well if you insist…..