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    You are in: Home / Cookbooks / Becker Heritage Recipes
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    21 recipes in

    Becker Heritage Recipes

    Unfortunately when Mother cooked she didn't use cookbooks or recipes. Over the years I've tried to recall as many family favorites as I can. I've tried, tested, and tweaked, begged, borrowed, and yep, maybe even stolen some of these favorites.
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    This is for those who've never had fried green tomatoes and/or may be a little intimidated at the thought of preparing them.This recipe is super easy, and super quick. I've had FGT that were a little grainy in texture or burned due to added sugar. These are much better with a delicate, crispy coating that literally melts in your mouth. If you feel the need for sugar sprinkle it on immediately after cooking.

    Recipe #390650

    This is one of my favorite salads......add chopped cooked chicken or crumbled bacon to make this into a main dish.

    Recipe #265682

    44 Reviews |  By Rita~

    Forget the coffee. This is a great way to start the day! Cleanse from the inside out. Cleanse the body of impurity by rinsing the system and stimulating digestion. Drinking this first thing in the morning will also help to "tone" your body because lemon stimulates cleansing of both the gallbladder and liver. Relieves symptoms of indigestion such as heartburn, bloating and belching. Controls constipation and diarrhea by eliminating waste efficiently. Cleanses the Liver.

    Recipe #59070

    From the Hershey's Cookbook. This is a family favorite at Christmas and Thanksgiving. I usually top it with merangue instead of whipped cream, but it is delicious either way!

    Recipe #302675

    A real treat straight from the South for chocolate lovers.

    Recipe #25220

    5 Reviews |  By 982532

    This reminds me of the bread my grandmother made.

    Recipe #331217

    I had to have an iron skillet and dutch oven to cook everything when we went camping. We always had a fish fry and since my husband didn't like hushpuppies (strange man) he came up with the bright idea of deep frying some canned biscuits and as it turned out, one of his better ideas. They tasted great, especially with butter and honey. Next morning I placed some butter in the iron skillet and ploped in some "canned" biscuits put on the lid and browned on the bottom then turned over and browned the other side, they were wonderful! Cook time is an estimate.

    Recipe #302808

    63 Reviews |  By PaulaG

    I grew up eating fried apples and then as an adult I discovered Cracker Barrel and their fried apples. This recipe is from another site and is as close as I have seen to Cracker Barrel. The recipe says you can freeze the cooked apples. I have never done this as there is never any left.

    Recipe #106262

    Mom's recipe. Delicious!!!! I am posting a Vanilla Sauce (Recipe #16132) to go with this. Enjoy!

    Recipe #16136

    159 Reviews |  By Bev

    I love the taste of mouth watering Fresh Blueberry Pie! Yum! This blueberry pie is probably the best I have ever tasted. I hope you will enjoy it, too! I do not use the refrigerated pie crust when making this pie, I use recipe #26205. A NOTE to those who have made this pie before, I have increased the amount of flour in the ingredients list from 1/3 cup to 1/2 cup.

    Recipe #24521

    This recipe goes back years and I still make it today, the dough is a pleasure to work with and always produces a soft high delicious loaf of bread --- sometimes it's not the ingredients but the method used, I have been baking bread for long enough to know all the secrets, follow the directions and I think you will be very pleased with this bread! --- Canadian members use all purpose white flour, for U.S. members use white bread flour --- I suggest to make this with a heavy-duty stand mixer but if you do not have one this can be made by hand --- just a tip, to create a perfect rising temperature for yeast bread/buns, just before you start making the recipe turn your stove on to 200 degrees F and leave it on for a couple of minutes then turn it off, you can rise your dough in the oven, works every time, but don't forget to turn the oven off or you will have to rise it at room temperature lol! --- this dough can be used for many different recipes, it makes a wonderful cinnamon-raisin swirl bread --- for pan greasing see my recipe#78579

    Recipe #191487

    Yum. Cooking time approximate.

    Recipe #5083

    Fabulous New Zealand Loaf. A loaf tin for this is 25cm x 11cm.

    Recipe #143681

    20 Reviews |  By PanNan

    Due to my time constraints, DH decided to make the birthday cake (his first ever) for our son. We picked a recipe from Cuisine at Home magazine. Wow, he did a great job after throwing away the first batch when he figured out there was a difference between the capital T and the lower case t! It was so moist and had a strong rich chocolate flavor - just like the old-timey diner or grandma's favorite type chocolate cakes. We all loved it! Also, this recipe has no eggs, for all those who are allergic to eggs. Note - the time indicated does not include cooling time. Chocolate cakes like this one have been enjoyed in all parts of the U.S. This recipe is dedicated to Oklahoma (Southwestern U.S.) where you would find similar cakes in diners all along Route 66.

    Recipe #102587

    This recipe goes back over 20 years, it so rich and creamy and one of the best rice puddings!

    Recipe #79781

    I can still remember the first time I had one of these cookies at a church picnic as a kid...MMmmm. I've loved them ever since. Easy to make and always popular. A classic!

    Recipe #4571

    I make about 45 pies every Thanksgiving and I've tried every pie crust I've found. This crust is the easiest to work with and has great taste. It is flakey too!

    Recipe #338544

    This is my grandmother's recipe from the 1930's. It's my favorite spicy gingerbread/cake recipe that's wonderful served warm with whipped cream or butter. Prep time is estimated.

    Recipe #48219

    This is an adapted recipe from one my mother used to make. My favorite part of meatloaf was always the tangy candied topping. I hope you like this version.

    Recipe #336083

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