LibGuides: MPL Cookbook Club: Recipes-April 2025

Savory Bread Pudding with Leeks & Pancetta (pg. 24)

made by Rose Guerra

Pecan-Ginger Granola Bars (pg. 31)

made by Sara Truog

Sanae's Sweet & Salty Granola with Pistachios & Figs (pg. 33)

made by Karen Murphy-Lind

Sugar-and-Spice Candied Nuts (pg. 50)

made by Hillary Farber

Phyllo-Wrapped Feta with Tahini-Honey (pg. 53)

made by Deb Fidrocki

Roasted Dates with Blue Cheese & Hot Honey (pg. 58)

made by Kathleen Belskis

Ginger-Lemongrass Meatballs (pg. 64)

made by Mimi Graham

Scallion & Cheddar Tart with Honey (pg. 72)

made by Lisa Courtney

* The chef accidentally used phyllo dough instead of puff pastry. Still tasty!

Chicken with Clementines, Dates, & Capers (pg. 79)

made by Aaron Damesek

Merguez Meatball Pitas with Herby Yogurt (pg. 117)

made by Connie Spiros

Roasted Red Peppers & Onions with Tuna & Feta (pg. 168)

made by Jocelyn Loftus

Cauliflower Steaks with Parsley-Shallot Sauce (pg. 174)

made by Naureen Farooqui

Quesadilla for a Crowd (or Hangry Kids) (pg. 180)

made by Stacy Cabral

Gnocchi with Broccoli & Lemony Ricotta (pg. 203)

made by Venise Williams

Cacio e Pepe Shortbread (pg. 216)

made by Anne Bilodeau

Caramelized Bananas with Ice Cream (pg. 221)

made by Linda Simon

Butterscotch Saltine or Matzo Brittle (pg. 232)

made by Joanne Lloyd

* the chef chose to make the matzo variant.

Lemon Bars for Winter Blues (pg. 238)

made by Ronan & Aonghus O'Nia

Labneh Cheesecake Bars with Berry Compote (pg. 241)

made by Julianne Beck

* the chef used Greek yogurt in place of the labneh.

Chocolate Layer Cake with Cherry Preserves & Mascarpone Whip (pg. 246)

made by Joan Lafond

Peanut Butter-Chocolate Crispy Rice Treats (pg. 255)

made by Susan Curley

MPL Cookbook Club: Recipes-April 2025

Recipes from Hot Sheet by Olga Massov & Sanae Lemoine