Dairy Free Salmon Dip

Patricia Fine, Dairy Free Cookbook Author shares one of her favorite appetizers from her book, "Elegant Dairy-Free Entertaining". This creamy dairy-free smoked salmon dip is impressively free of diary products, satisfying and surprisingly easy to prepare. Be sure to save a little for yourself because your guest will love this dip and - it won't last long!

Patricia shares one of her favorite dairy free recipes from "Elegant Dairy-Free Entertaining" featuring a favorite appetizer dish: Dairy Free Smoked Salmon Dip! Listen as Patricia explains how to prepare this wonderful appetizer.

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Salted Caramel Brownies

This week is Christmas Cookie Week featuring recipes from

In today's show Food Editor, Holly Grainger, discusses the the rich, indulgent flavors, of these layered caramel brownies dusted in sea salt. They are a definite crowd-pleaser.Salted Caramel Brownies.

These were amazing! Anything that adds sea salt to chocolate is sure to be winner!

  • Rich, indulgent, layered caramel brownie that tastes anything but light.
  • The secret to these brownies lies in the caramel, sea-salt topping.
  • If you’re in a hurry, make a store-bought brownie and then top with our topping.

  • 3.38 ounces all-purpose flour (about 3/4 cup) 
  • 1 cup granulated sugar 
  • 3/4 cup unsweetened cocoa 
  • 1/2 cup packed brown sugar 
  • 1/2 teaspoon baking powder 
  • 6 tablespoons butter, melted 
  • 2 large eggs 
  • 1 teaspoon vanilla extract 

Cooking spray Topping:
  • 1/4 cup butter 
  • 1/4 cup packed brown sugar 
  • 3 1/2 tablespoons evaporated fat-free milk, divided 
  • 1/4 teaspoon vanilla extract 
  • 1/2 cup powdered sugar 
  • 1 ounce bittersweet chocolate, coarsely chopped 
  • 1/8 teaspoon coarse sea salt
  1. Preheat oven to 350°. 
  2. To prepare brownies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking powder) in a large bowl, stirring well with a whisk. Combine 6 tablespoons butter, eggs, and 1 teaspoon vanilla. Add butter mixture to flour mixture; stir to combine. Scrape batter into a 9-inch square metal baking pan lightly coated with cooking spray. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack. 
  3. To prepare topping, melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup brown sugar and 1 1/2 tablespoons milk; cook 2 minutes. Remove from heat. Add vanilla and powdered sugar; stir with a whisk until smooth. Spread mixture evenly over cooled brownies. Let stand 20 minutes or until set. 
  4. Combine 2 tablespoons milk and chocolate in a microwave-safe bowl; microwave at HIGH for 45 seconds or until melted, stirring after 20 seconds. Stir just until smooth; drizzle over caramel. Sprinkle with sea salt; let stand until set. Cut into squares. 

Maureen Callahan, Cooking Light SEPTEMBER 2011


Pecan Squares

This week is Christmas Cookie Week featuring recipes from

In today's show Food Editor, Holly Grainger, discusses how to prepare and make Pecan Squares.

If you like the taste of pecan pie, you'll love this easy alternative. Serve the squares with vanilla ice cream for an over-the-top dessert.

  • If you like the taste of pecan pie but want to make something easy and handheld, try these pecan bar cookies.
  • The bar cookies are baked in a 9x13 baking pan so you make a crispy cookie crust (similar to a pie crust) using flour, powdered sugar, and butter. Bring brown sugar, honey, butter, cream and pecans to a boil, pour over the crust and bake—so easy!

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  • 2 cups all-purpose flour 
  • 2/3 cup powdered sugar 
  • 3/4 cup butter, softened 
  • 1/2 cup firmly packed brown sugar 
  • 1/2 cup honey 
  • 2/3 cup butter 
  • 3 tablespoons whipping cream 
  • 3 1/2 cups coarsely chopped pecans


Sift together 2 cups flour and 2/3 cup powdered sugar. Cut in 3/4 cup softened butter using a pastry blender or fork just until mixture resembles coarse meal. Pat mixture on bottom and 1 1/2 inches up sides of a lightly greased 13- x 9-inch baking dish.

Bake at 350° for 20 minutes or until edges are lightly browned. Cool.

Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a saucepan over medium-high heat. Stir in pecans, and pour hot filling into prepared crust.

Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool completely before cutting into 2-inch squares.

Judy Russell, Birmingham, Alabama Southern Living NOVEMBER 2004