In a medium saucepan, combine the sugar and sour cream. Cook 5 minutes over medium heat. Remove from heat and stir in vanilla and nuts until coated. Pour out onto wax paper to cool. Submitted by Ruth Beck, Archbold
Earthy, green, nutritious and economical, kale is the new kid on an old block and its versatility is amazing, as you’ll find out with a batch or two of this pesto.
Rolled oats and Grapenuts cereal add whole grain goodness to this cranberry, coconut, and walnut granola.
Edamame is Ohio’s edible soybean, firm and delicious with a slightly nutty flavor. They can be enjoyed simply steamed and salted and popped straight from their fuzzy pod into your mouth or shelled and used in this recipe where it adds a special twist to a classic pesto. Mix this version into hot pastas or spread on toasted bread slices. A dollop stirred into a vegetable soup delivers a wonderful savory accent.
You will need an 8″ springform pan for this delectable treat.
If you’re looking for something different, try this delicious bread recipe.