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    You are in: Home / Cookbooks / Bakin Baby's Recipes
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    282 recipes in

    Bakin Baby's Recipes

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    Olivada is an Italian Green olive spread, it adds zesty flavor and color to this dish. Recipe by Rick Rodgers, I found this delightful salad at Bon Appetit. The sauce can be made and kept in the refrigerator for 3 days.

    Recipe #455794

    A new spin on Pesto, made with Arugula and Pine Nuts. This comes from Adriana's Italian Cooking.

    Recipe #455789

    This recipe is from the chefs at Hotel Villa Cipriani in Aslo, Italy. This charming 15th Century residence was transformed into a country house, later owned by Robert Browing. Today it is a luxurious hotel with a distinctive atmosphere and offers the delicate flavors of the Veneto Region in Northern Italy. I've acutally been to this hotel and can vouch for it's charming atmosphere and lovely food. Gourmet Magazine July 1995.

    Recipe #455482

    An Italian after-dinner/desert drink from the chefs at Hotel Villa Cipriani in Aslo, Italy. Delish!

    Recipe #455479

    One of many traditional Swahilli-seafood dishes from Zanzibar Island. The use of Indian-style curry is indicative of Zanzibar's history as a crossroads of trade. This recipe comes from

    Recipe #455445

    The Miami Herlad (July 2009) listed this Brazilian desert as one fo the best summer deserts in the world. If you wish to make a non alcoholic drink, you can substitute cassis syrup. I found this at

    Recipe #455414

    This comes from the Washington Post, chef Rossana Aspite Grimm. This Venezuelan dish is traditionally made with beef. It is traditionaly served with rice, black beans and plantains. I am posted for ZWT.

    Recipe #455439

    Crescent rolls from the dairy case make these fairly quick. I found this at the Hershey's website. Haven't tried it yet, but wow do they look yummy. Perfect for brunch. This is a Pillsbury Bake Off Winner.

    Recipe #455387

    This is from Taste of Home. The dough can be kept in the frig for up to 1 week and 2 months in the freezer. If you freeze the rolls, let them set at room temp for about 5 min before slicing. Be careful not to overmix the dough, it can cause the dough to become tough.

    Recipe #455339

    Yummmm. I found this at the Hersey's website. I added lemon juice to the batter to really give these cookies a zing.

    Recipe #455386

    You can serve the Flat Iron Steak with or without the sauce, but I highly recommend the sauce, sometimes I actually double the recipe. Brandy can be substituted for Cognac and sometimes I use boullion cubes to make my own broth as a $$ saver. The Hot Sauce is the bottled sauce in the hispanic food section, not chunky salsa, the label reads "Salsa Picante, Mexican Hot Sauce". Prep time does not include marinating time.

    Recipe #453928

    The Carmelized Onions and Sour Cream Horseradish Sauce makes this meatloaf delightful. I found this at

    Recipe #453918

    Quick Garlic and Lemon flavored Salmon cooked in a skillet. From BHG.

    Recipe #453760

    Another eash salad from Almost Homemade. The dijon mustard is optional.

    Recipe #453562

    Quick and easy, but delish. This comes from my Almost Homemade Cookbook.

    Recipe #453561

    So simple, yet elegant enough for Sunday Best. This comes from my Almost Homemade by Gooseberry Patch.

    Recipe #453559

    Foil wrapped salmon and asparagus with a mustard and horseradish glaze. The mustard is a German ingredient, but is used widely in Switzerland also. Sounds good! I found this at

    Recipe #453393

    Our lemon tree is exploding with lemons! My recipe calls for fresh lemon rind and juice. If you use packaged lemon zest, you might want to add more than the 2 teaspoons. This cookie is light and crispy, not moist and chewey.

    Recipe #451663

    Mom used to make these all year round. She didn't use the black ones, instead gave them to us kids to munch on while we watched her whip the cookies up. No coconut in mom's recipe. I supose you could add a cup or so if you'd like. As she chopped the gum drops she tossed them in sugar to keep them from getting all stuck together.

    Recipe #451662

    I've been making this for years, by adding a bit of this, a smidge of that. Today, I actually wrote all the ingrendents down. Any leftover meat can be used. The burros I made this evening were from leftover grilled beef steak and a marinated pork tenderloin. The taste of the orange marinade on the pork didn't come through at all, so no need to worry about mixing meats. If you are using leftover roast, you won't need to cook in the crockpot. If the chili isn't spicy enough for you, just add a pinch of cayenne while cooking.

    Recipe #450699

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