awesome swedish flatbread. goes well with soups and cheeses. comes out similar to rye crisp. you can try this with wheat flour instead of rye. i would not recommend plain white flour but any 'grain' flour tried might be interesting. world tour 2005
this is a terrific cookie that i got at a pampered chef party. it is delicate but full of flavor. the variations are wonderful as are the mix ins. it is a great way to get several different cookies from one recipe.
i just saw this in cuisine at home magazine that i subscribe to, and it looked so good i just had to try it, and it was wonderful! family loved it, even the picky daughter said she liked the cabbage. now there's a good vote! the recipe calls for 2- 1 to 1
on a recent vacation to the bahamas with my daughter, we were served johnny cake with dinner instead of the usual bread or rolls. it's light, slightly sweet, and was served warm. we've made it for breakfast and there's never any left. it's great with butt
this is an excellent, moist banana bread by itself but the addition of caramelized brown sugar apples make this truly outstanding. you can add nuts or currants. be sure to use super-ripe bananas (the blacker the better). the banana bread keeps well wr
i wanted another way to use ripe bananas and a friend came to the rescue with this recipe years ago. it has become a huge hit with our family. they are moist and yummy and are especially good with a glass of cold milk. they don't last long around our hous
one of emeril lagasse's recipe that is so good. i usually use less broth (for a thicker soup), cream cheese instead of cream(b/c i like cream cheese), and sweet italian turkey sausage (leaner)....however any way you do it, it's delicious.
this makes a lot, but they disappear fast when serving to company. they are moist and a nice golden color. i adopted this from a loaf recipe from toh. i replaced the brown sugar with 1/2 cup brown sugar splenda and it worked perfectly.
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