a recipe (originally by ann tremont) my mother put in a cookbook that i have modified quite a bit. every time i bring this to work, everyone wants a piece (and there's not enough to go around).
#Time-to-make #Course #Main-ingredient #Preparation #Occasion #Breads #Desserts #Fruit #Oven #Easy #Beginner-cook #Potluck #Picnic #Chocolate #Nuts #Quick-breads #Tropical-fruit #Bananas #Taste-mood #Sweet #To-go #Equipment #Presentation #Served-cold #4-hours-or-less
i found this recipe in better homes and gardens magazine. it won in their prize tested recipe section. i make this all the time and people always ask for the recipe. i always improvise with this. sometimes i add mangoes, cucumbers and/or romaine hearts. t
this is a great appetizer served with slices of light or dark rye bread. the proportions of marmalade and mustard used are up to you. i usually just slather enough on the top to cover the whole salami....you may use less than specified, or more. servings
this recipe is like a cross between crisp waffles and warm banana bread. i like my waffles crispy and the amount of butter in this batter gives these wonderful waffles a nice crisp. beverage recommendation: the toasted pecans and the sweet waffles pair ni
these little crispy treats are great served in wedges as an appetizer or whole as an entree. they are simply a mexican tortilla "pizza" with homemade enchilada sauce, seasoned black beans and traditional toppings. adjust the amount of toppings to suit you
blue corn was a staple for the pueblo indians of northern new mexico. the blue-purple kernels produce a coarser consistency and sweeter, nuttier taste than yellow or white corn. this bread rises high and proud. this recipe was printed on the package of bl
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