after finding an old scone recipe in the crevices of my kitchen, i experimented a little and it turned into a low fat--but still delicious!--treat, great for breakfast, snacks, or afternoon tea. these are best warm, split in half and spread with jam,
this recipe is from "apple companion", which i found at amish acres in the heart of indiana's amish country. if you ever have a chance, pick up a copy of this cookbook! i have found most of the recipes to be outstanding, including this one, which i make a
like nanaimo bars, butter tarts are a canadian treat and all recipes are very similar. increase the corn syrup - they will be runnier; increase the brown sugar - they will be less runny. the cooking time will also affect the texture of the filling. my dau
this is the ultimate creole sauce which will take you some time to prepare. it's not the instant variety. but your results will make you very happy. use shrimp or chicken, or crawfish. this is happy food! serve over hot, white rice and if you have a heavy
same as with my recipe #415018, i have been playing around with spice combinations to best match the "swiss chalet" dipping sauce flavours. i think i am finaly close enough to stop experimenting. i serve this of course with my recipe #415018 to dip the ch
i make these all the time-and my family complains i don't make them enough! i usually make a big batch (3 lbs of turkey breast) so that i can make a couple of meals out of them- swedish meatballs, sweet and sour meatballs, meatballs with baked ziti and m
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