Get the latest Lo recipes from Group Recipes. http://www.grouprecipes.com/tag/lo Bon Appetit Magazine: January 2010 Issue http://www.grouprecipes.com/108031/guacamole-with-basil-and-shallots.html This recipe was on the bag of a malt flour purchased at an Asian market. From the label on Haitai Brand Malt Flour http://www.grouprecipes.com/108032/korean-bread.html A Low Gi savoury scone using wholemeal flour and linseeds with fresh spinach. Frozen spinach is also good for this recipe. Makes a great snack or breakfast. Keep fresh in the fridge in an air-tight container. http://www.grouprecipes.com/108018/low-gi-wholemeal-and-spinach-scones.html I never thought I would enjoy fresh beets so much. We can get all the ingredients at the local farmer's market. My kids love it! http://www.grouprecipes.com/108001/roasted-sweet-potatoes-and-beets.html BARBEQUED PORK TENDERLOINS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Darwin Estate in Sulphur Springs, Texas in 1987. http://www.grouprecipes.com/107995/barbequed-pork-tenderloins.html This unusual dessert is as pretty as it is delicious. Topped with brown sugar and cinnamon, the peaches come off the grill sweet and spicy. The raspberry sauce adds a refreshing touch. Adapted from Nancy Johnson's recipe posted in Taste of Home 1995 along with the photo. http://www.grouprecipes.com/107984/grilled-peaches-with-berry-sauce.html Perfect Roast Turkey with Best-Ever Gravy Recipe from: Thanksgiving 101 by RICK RODGERS Cookbook Heaven at Recipelink.com I merely used his directions to time my turkey. http://www.grouprecipes.com/107954/baking-time-to-achieve-a-golden-turkey.html Briefly cooking the gravy with thyme sprigs saves the time of stripping the tiny leaves from the stem,but still gives you the herb's woodsy flavor. Delicious. Cooking light! http://www.grouprecipes.com/107953/steak-tips-with-peppered-mushroom-gravy.html Whole grain cereal, sunflower seeds and dried fruit get a tad tipsy on Grand Marnier before being kneaded into a whole wheat and rye sourdough and baked to crispy perfection! Raisin bread just won't seem the same anymore. I was inspired by a Wild Yeast recipe I saw http://www.wildyeastblog.com/2 009/12/06/fruit-and-nut/ for a fruit and nut studded sourdough loaf taken from the book "Bread Matters". Since I had a ton of random ingredients to use up and a starter to refresh anyway, I modified Susan's ingredients but kept her basic method to create this delicious, hearty loaf. http://www.grouprecipes.com/107950/slightly-soused-seeded-sourdough.html A classic soup! Usually eaten hot ,it's also surprisingly delicious eaten refrigerator cold on a summer's day with a squeeze of lemon juice and a dollop of natural yogurt! http://www.grouprecipes.com/107951/leek-and-potato-soup.html