Beverley Riemersma

Beverley Riemersma

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Beverley Riemersma
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The gentleman who gave me this recipe told me he’d been making candy for over 45 years and this was the Billion Dollar Bar as far as he was concerned. He’d made divinity, all sorts of fudge, tempered chocolate, spun sugar, and pulled taffy, but this is his favorite.

The gentleman who gave me this recipe told me he’d been making candy for over 45 years and this was the Billion Dollar Bar as far as he was concerned. He’d made divinity, all sorts of tempered spun sugar, and pulled taffy, but this is his favorite.

Butter Pecan Cookies

Butter Pecan Cookies (from Martha Stewart Everyday Food Mag, May Ingredients cup pecans cup stick) unsalted butter at room temperature cup sugar (plus more for coating) 1 teaspoon pure vanilla extract teaspoon fine sea salt 1 cup all purpose flour

Lemon-Raspberry Muffins

Share it! I’m kind of in love with raspberries, if you can’t tell from the White Chocolate Raspberry Cheesecake I posted earlier this week! I love them for breakfast with yogurt, cereal, muffins, or in pancakes. Growing up we always had a huge stock o