this recipe was handed down from my polish grandmother. i make it every weekend and a local social organization sells servings as a fund-raiser.
i call this my disaster cake because the first time i made the basic cake + gelatin + fresh strawberries [said recipe came from a friend] in a bundt pan & it came out in pieces. from that i created the finished product, adding additional strawberries, the
muskellunge (also known as muskie or musky) are large freshwater fish of north america. they are the largest member of the pike family, and are primarily found in the great lakes region. cooking time is approximate based on the size of the fish. from th
seriously these taste like tootsie rolls. who can say no to a jello shot? this recipe, like all my jello shot recipes are not heavy on the alchol. i like my jello shots to be unique, have lots of flavor and be tame enough that you can have a couple.
this recipe is from the wonderful cookbook, "a treasury of jewish holiday baking", by marcy goldman. this pareve pesach cake tastes like a rich but light chocolate cheesecake. it's wonderful with or without the glaze. if you don't mind a dairy cake, it
my husband loves his tea made this way and has been drinking it this way for over 20 years that i know of.
my grandma lorraine stromgren would listen to wcco radio's joyce lamont as she broadcasted a daily recipe. my grandma would sit by the radio with pencil in hand to write down those recipe favorites! a cookbook was published in 1979 after 10 years of recip
these little finger sandwiches look great on a buffet or at tea time. they taste great and are so simple to make. you can use any kind of nut bread, but i prefer pumpkin or banana nut bread.
a very crisp and tender cracker. from the scandinavian chapter of the united states regional cookbook, culinary institute of chicago, 1947.
this recipe was in the jan/feb 2009 issue of cooking light magazine. it was in their "lighten up" section - where a reader can submit a favorite recipe and cooking light will make it healthier. this was very tasty and the kids loved them. next time i m
this is a delicious cake which is perfect for celebrating spring or easter!.the base is an algerian sponge cake known as 'meskucho'. for an easter feel decorate with chocolate mini eggs, easter chicks etc. the cake is very easy to make & decorate so don't
ready, set, cook! reynolds wrap contest entry. my version of a favorite bakery treat, a butter-rich crust is topped with an almond-scented cream cheese filling, topped off with dark chocolate ganache and toasted almonds.
my grandma used to make these with my sister and i all the time. as kids it would be great fun kneading the dough together: we'd take it in turns. a simple yet delicious butter biscuit, popular with all ages, and perfect for any occasion! they'll keep for
the fall season is the time when we prepare pumpkin and apple dishes because that's what is commonly harvested around this time. but with this recipe, you can prepare these year-round (and you'll want to once you try them!!) thanks to canned pumpkin. ke
another delicious dessert from paula deen.
this has been around at least since the 60's and remains a hit at parties. younger folks tend not to be familiar with it but love it. use any flavor of ro*tel tomatoes and green chiles you want, but i like the mild. the recipe comes from the label on t
this is great to sweeten and add a lemony zing to tea or fruity beverages. it will keep in the fridge for up to 1 year. you can also dilute the syrup with cold water and ice to make lemonade. you can substitute the lemon juice with orange, grapefruit,
delicious house favourite for all occasions
this recipe is from sara's book "sara moulton cooks at home". homemade mustard needs to be stored at least 6 weeks before using, as it will mellow with age. a special thanks to chef #17803 for locating the hot mustard powder at http://www.penzeys.com/cg
full of the good stuff- and you get to choose what the good stuff is! this is good for people with juicers, too, because you can use your juice pulp for the pulp called for in the recipe. credit goes to the wonderful
this sweet and salty dessert is probably my favorite christmastime treat.
this is the best flan you will ever taste. the cream cheese takes away the "egginess" that most flan's have. the water bath ensures that the custard does not burn and that the caramel turns into a wonderful sauce.
this is a wonderful holiday mix with everyone's favorite things in it! you can substitute or add any ingredients you think will be good!"
this recipe comes from my husband's grandmother. in swedish it is called svenska mandel skorpar or swedish toast. it resembles biscotti but has cardamon in it not chocolate nor anise. it is wonderful with tea and keeps well if stored in a dry container
this recipe came to me from chef #143318 - thanks jen!! she found it in a cookbook, "an american celebration: recipes and traditions of celebration, florida" (submitted by karen bras of the university of florida) so, in honor of my beloved gators, enjoy
if you like peanut butter and chocolate, this is the cookie for you! they are really addictive. i found the recipe in a magazine at some point, but they are a christmas tradition now in our home! enjoy!
a colleague gave me this recipe and dh loves them. besides tasting great, you use only one mixing bowl! :)
this has been our family's traditional easter dessert since long before i came into being. my grandmother (maria) made it every year until she turned 78 and then declared
a moist lemony quick bread that comes together very quickly using frozen lemonade concentrate. if you like, add some poppy seeds before pouring into the pan. very good alongside a fruit salad. nice for coffee (or tea) break.
taken from the betty crocker website, these are fabulous! make sure to use full fat cream cheese or the filling won't firm up
i have this thing with cream cheese. i like it with lots of different things. i really like it with lemon. this is a tasty recipe that i make for the summer. i believe it came from toh. i haven't changed anything from the original as we like it so mu
recipe from cooks.com and posted here for zwt. sounds amazing! prep time does not include rise time for the bread.
as rebbetzin of a young, energetic and hungry shul, i have long been in search of a recipe for cholent which will satisfy the crowd and elicit few (or no) complaints. one of our eagle-eyed members tasted this delicious brew at another shul and brought it
this special treat is naturally sweet and full of omega-3s. this was adapted from jennifer white in the program helping your child eat well on 3abn. enjoy!
from the cook and the chef abc tv series starring aussies maggie beer and simon bryant. this recipe belongs to simon. this recipe had all of us drooling and my kids begging me to make this.
this truley is delicious and easy to make (and i'm not a baker).....
saw this episode and knew i had to make this cake... ok, maybe i'll cheat here and there. alton made his own coconut milk, coconut cream, and coconut extract from scratch. plus, he saved the coconut juice from the actual coconut to spray on top of the b
just change the fruit/vegetable in this recipe and make the (tender, moist, heavy dark) bread your heart desires! try zucchini in the summer, pumpkin in the fall, carrot-raisin in the winter, & banana-walnut in the spring. use your imagination.
i hosted a party for 60+ people recently and made this dip to go with veggies, pita chips, crackers and so on. this is from moosewood's 'cooks for a crowd' book. it's similar to hummus in texture, but lighter and without the tahini flavour. it was simp
i made this salad on a whim one day and all of my customers loved it.
the third recipe of liqueurs my girlfriend gave me oh so long ago. again i will mention that being a quebec recipe it asks for "alcool" which is basically a 40% alcohol. not sure if alcohol is available in the usa. i love having a glass of this mixed into
yummy mini thai fish muffins that tast great! i serve these as starters or just finger food - everybody asks for the recipe so here it is enjoy. so easy to make......
a very modern way to make sushi rice without the hassle of rolling each one. this gets made in a rice cooker, then spread in a pan. layered with all the goodies, shrimp, mayonaisse and nori. yummy.
from the cookbook "a chocolate christmas" this is a bit different from the other recipes posted here with the addition of the milk and cinnamon. makes for a great holiday cookie but also a cookie for anytime of the year - especially lunch boxes! sometim
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