When storing Christmas decorations, tie the box, bag, etc. with a red ribbon. That way you can tell at a glance which boxes in the attic are holiday decorations. The red ties are much easier to see than writing on the side of a box. For Thanksgiving, and other holidays, use other colors of ribbons.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

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Creative Cooking
By
Lydia Critchley

To drizzle glazes easily, pour glaze into a corner of a heavy food storage bag. Use a scissors to snip off a tiny corner and squeeze gently while moving it over the top of the food. Snip off a little more of the bag if needed to make the size of drizzle you want.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

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Creative Cooking
By
Lydia Critchley

NUTTY TURTLES

2 oz. (1 small pkg.) Cream cheese
12 (about 1/2 cup) Walnut halves, unbroken
12 Pitted prunes

Butter knife
Plate

Cut cream cheese into 3 equal pieces. Then cut each piece in half and half again. You should have 12 pieces of cream cheese.

Take a piece of cream cheese and press it against 1 walnut half. Shape the cream cheese into a flat circle or oval. Set it down on a plate with the walnut half on the bottom.

Take a pitted prune and press it over the top of the cheese. It should really look like a cream cheese sandwich with a walnut half on one side and a prune on the other.

Now you need 5 small pieces of walnut. Each piece should be about the size of a kernel of corn. Take them from the 1/2 cup of walnut pieces. Break the large pieces if you don't have any small ones.

Pretend the prune is the turtle shell. The walnut is the underside of the turtle. Now you want to give the turtle a head. Stick 1 of the small pieces of walnut into the layer of cream cheese at one end of the turtle.

Now stick 4 more pieces of walnut into the cream cheese layer around the turtle. Put 2 near the head and 2 at the back. These will be the turtle's feet. Set the finished turtle down on a plate. Repeat until you have 11 more turtles.

Serve to your friends or put them in a covered container and store in the refrigerator until snack time.

Yield: 12 turtles

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

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Creative Cooking
By
Lydia Critchley

ROASTED PEACHES

4 Peaches, cut in half, unpeeled, stones removed
1/4 cup Amaretto or Marsala
1-2 drops Vanilla extract
2 Tbl. Sugar, or to taste

Preheat the oven to 375? F.

Arrange the peaches in a shallow baking dish, cut side up. Mix the Amaretto with the vanilla and 1 Tablespoon of the sugar, and pour over the peaches, so that a little settles in the hollows.

Bake for 10 to 20 minutes or until soft (the time varies, depending on the size and ripeness of the fruit).

Sprinkle the tops with the remaining sugar and put under the broiler until caramelized.

The baking can be done in advance, but the last step must be carried out just before serving.

Serve hot.

Yield: 2 servings

This very simple and delicious way of preparing peaches is from southern Italy

Low sources of fat (chicken, almonds, light mayonnaise) balance the saturated fat in the coconut.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

After washing your storm windows, spray Pam or other pure vegetable spray or coating to the metal tracks. They will operate much easier.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley
608-240-9773
creativecook@creativecookingbylydia.com
www.creativecookingbylydia.com

FRUIT CUP TURKEY

1 large Orange half
1 small Banana
1 small Apple
Optional: Nuts
Optional: Miniature marshmallows
1 large (around) Carrot
5 Celery leaves
1 Lettuce leaf
Peanut butter or cheese spread for glue
Sharp knife
Grapefruit knife
Large spoon
Small bowl
Cutting board
Toothpicks
Plate

Scoop out the center of a large orange half (it helps to cut first along the inside of the rind). Dice the fruit and place it in a small bowl. Dice other fruits, such as bananas and apples, and add them to the orange pieces. Stir to coat fruit with juice to avoid browning. If using the optional nuts and marshmallows add them at this step.) Fill the orange half with the diced fruit mixture. Add a toothpick to the orange for a neck, a carrot round for a head and half a toothpick for a beak (or small sliver of carrot using peanut butter or cheese spread for glue). Insert celery leaves into the back of the cup for feathers. Place a lettuce leaf on a plate to make a bed for the fruit cup turkey.

Serves 1 child, 3 to 6 years old, to fulfill the fruit/vegetable component at snack.
Yield: 1 turkey

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.