by Dianne Boate
These days food flavors are being borrowed from every recipe known to man to create new sensations both in the mouth and for the pocketbook. Some are simply old ideas brought to life again with new twists and turns, while others have been lurking in food files to be rediscovered and savored. It happened to me recently while poking about in my “New Cookies to Make” file. It was a newspaper clipping yellowed with age. On the day I found it, I quickly realized I had all of the ingredients, so I sprang out of the chair and turned on the oven and went to work.