Join the community effort to get the cookbook printed. Visit my kickstarter project to find out how you can be an important part of the process. I’m offering a variety of rewards and/or incentives for the different levels of participation.
Here’s a “taste” of what’s inside A Dollop and a Pinch:
These have to be one of the easiest, fancy sweets I make (except for the Turtle Bites).
1 stick of margarine
1 stick of butter
1/2 cup granulated sugar
Sliced blanched almonds
Graham crackers (or equivalent)
Preheat oven to 325˚. Grease a jelly roll pan with an edge and cover with graham crackers separated into the smallest size. Melt butter and margarine over medium heat. Add sugar and bring to a boil. Boil two minutes. Pour over graham crackers. Sprinkle sliced almonds over crackers and spread evenly. Bake for 10 minutes. Remove from pan before totally cooled. (If you don’t, you can re-warm the pan for easy removal.) Store in airtight container.