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    You are in: Home / Cookbooks / ZWT 7 Emerald City Shakers~Switzerland
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    93 recipes in

    ZWT 7 Emerald City Shakers~Switzerland

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    I haven't made these yet, but I wanted to post this so I can definitely find the recipe when I need it. These are a little different from the others already posted here because they call for fresh raspberries instead of preserves or gelatin powder. I have accounted for the minimum 2 hours of drying time in the cook time, but these may be left in the oven to dry overnight if you prefer.

    Recipe #316135

    Found this on a website somewhere. Nice and moist, and the cream cheese complements the berries nicely. These taste best on the day they are made.

    Recipe #183777

    Adapted from Martha Stewart Living mag. I saw the photo for this and had to post it so I wouldn't lose it. A little different because the strawberries are oven-roasted before they are added. Best when made the day before you need it to allow for chilling time.

    Recipe #173687

    Posted for ZWT II. This is adapted from a really nice Ohio cookbook that I received in a recent Zaar cookbook swap. I haven't tried this yet. Prep/cook time is a guess, and servings are an estimate because the original recipe is a little unclear about how big you are supposed to make the doughnuts.

    Recipe #171336

    This is a pretty bar cookie to add to a holiday treat tray, and a nice change from the usual citrus bars of this type. May be garnished with fresh raspberries and mint leaves for extra visual "pop".

    Recipe #67110

    This is a great yeast coffeecake that I like to make during cherry season. Sometimes I use sweet cherries in place of the sour ones, depending on what's available at the time. Original recipe by Beth Hensperger. NOTES: 1. do not preheat oven, 2. times do not include time to make dough in bread machine, since bread machines vary (my dough cycle takes 1 hour 30 minutes), 3. cooking time includes cooling time

    Recipe #124736

    These were born out of a search for a recipe to duplicate the beloved mushrooms from the Longhorn Steakhouse. They are inspired because this is a combination of aspects from NurseDi's recipe 28766 and TheDancingCook's recipe 36869 (thanks to both of you!), along with my own tweaking. In addition to loving the mushrooms prepared this way, I also love the wonderful cooking liquid that is left over -- I keep it in the fridge for use in other dishes (such as soups and pot roasts) once the mushrooms are gone. Recipe is easily multiplied for more servings, and leftovers reheat well.

    Recipe #124336

    A nice variation on the typical grape jelly links. Easily multiplied for larger groups. Adapted from a BHG recipe. Cook times listed are for the stove top method.

    Recipe #124734

    I use this one every year during rhubarb season. A Pennsylvania State Fair Butter Cookie Contest Winner, originally found on the Land O' Lakes website. Times do not include cooling time.

    Recipe #124335

    1 Reviews |  By Elmotoo

    Found on a Swiss website for ZWT7. :) This recipe can easily made either meatless or with meat by replacing part of the mushrooms with small pieces of veal.

    Recipe #457916

    aka 'Bundner Mehlsuppe'. Published by the Chur Chapter of the Swiss Womens' Institutes. submitted for ZWT7.

    Recipe #457959

    5 Reviews |  By Elmotoo

    TESTED RECIPES FROM THE GRAUBUNDEN, by the Chur chapter of the Swiss Women's Institutes. submitted for ZWT7. a lovely vegetarian dish.

    Recipe #457965

    6 Reviews |  By Elmotoo

    A traditional Swiss recipe submitted for ZWT7. From a recipe handout from the GLOBUS chain of department stores in Switzerland.

    Recipe #457958

    2 Reviews |  By Elmotoo

    A traditional Swiss recipe submitted for ZWT7. If necessary, suitable substitutes for the Appenzeller cheese would be Emmental, Gruyere or raclette cheese.

    Recipe #457962

    Pork tenderloin with Grisons cheese. Bündner bergkäse is an award winning cheese made from cows’ milk in the canton of Graubünden (Grissons) where the cows feed on Alpine herbs. It is produced by small businesses from 30 valleys. The cheese, which is semi-hard and matured for up to 9 months, is available in mature, mild and aromatic varieties, as well as half-fat and quarter fat. As near as I can determine, gruyere cheese would be a good substitute.

    Recipe #458307

    Found on a Swiss foodie site. :)

    Recipe #458305

    Gammon soup from Geneva. 'Gammon' = ham. :) You can substitute parsley for the chervil, if necessary. Be very careful with the salt - you may find that you do not even need any if the gammon/ham is fairly salty.

    Recipe #458308

    5 Reviews |  By Elmotoo

    A richer, Swiss version of a French classic.

    Recipe #458303

    Veal and egg rolls from the Obertoggenburg Valley in Switzerland. These are intended to be a 1st course.

    Recipe #458306

    This is reputedly a never fail, sure to impress dessert! Submitted for ZWT7.

    Recipe #458302

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