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CJ Katz and guest chef Laurie Wall from Wallnuts catering make black candied apples in this week’s edition of Wheatland Café.
Everything in the recipe is done separately. At serving time, you can mix everything all together, or create a deconstructed plate with each ingredient in its place. Either way this is a dynamite dish!
Really…these are gluten free? Amazing!
This is my variation on a recipe I picked up during my time living in Sweden! This salad was served anytime you ordered pizza.
A beautiful platter showing off the fall harvest!
This one is without a doubt, a keeper. Don’t be put off by the rosemary – the lemony notes really add to this delicious cake.