Recipes

Golden Delicious apple filling in a buttery shortbread crust with a crumble topping flavored with cinnamon and nutmeg.

Halved artichokes filled with a savory ricotta, pecorino, and salami mixture, topped with breadcrumbs and baked golden.

Baby arugula tossed with a warm fig-balsamic dressing and topped with crispy Smithfield ham, fresh figs, brioche croutons, and crumbled Maytag blue cheese.

Baked Jerusalem Artichokes, Breadcrumbs, Thyme and Lemon made with / ½ pint double cream or crème fraiche Juice of 1 lemon, garlic and good handful of fresh Thyme.

Baked Jerusalem Artichokes with Bread Crumbs, Thyme and Lemon made with crème fraiche or double cream, lemon and garlic.

Beef rump roast slow-cooked in a tangy tomato-chili sauce for 14–16 hours until fork-tender, then shredded and served over hamburger buns.

Copycat Bennigan's crispy broccoli bites — a cheesy mixture of broccoli, Monterey Jack, colby, and bacon fried golden in Italian breadcrumbs.

Berry Blue Layer Cheesecake made with vanilla wafer crumbs, Arrowroot cookie crumbs and granulated sugar.

Copycat Black Eyed Pea restaurant baked squash casserole — tender yellow squash mashed with butter, sugar, egg, bread crumbs, and onion, baked until golden.

Flour tortillas filled with crumbled Maytag blue cheese and sliced Brie, pan-fried until golden, served with a warm brown sugar-pear compote and cinnamon-spiced walnuts.

Copycat Bob Evans classic sausage gravy — crumbled breakfast sausage simmered in a rich, creamy milk gravy seasoned simply with salt and pepper. Perfect over biscuits.

A dressed-up tuna salad with celery, onion, garlic, red pepper, and seasoned bread crumbs moistened with chicken stock, served on chicory with lemon wedges.

A casserole recipe for Butter−Crumb Topping.

A luxurious Caesar salad with anchovy-garlic dressing, fried sugared walnuts, and crumbled Roquefort cheese over crisp romaine hearts.

Crockpot caramel rum fondue

carob bread crumb brownies

chocolate chip rum cake

Classic cannoli shells filled with sweetened ricotta with rum and vanilla, half-dipped in melted semisweet chocolate and the other half garnished with candied lemon and orange peel.