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    You are in: Home / Cookbooks / Newspaper Recipes
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    312 recipes in

    Newspaper Recipes

    Recipes featured in newspapers all over the world.
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    An twist on traditional pesto. Use as a spread, on pasta, or pizzas. Don't over process. Source: Michael Roberts, Trumps, Los Angeles, printed in the San Jose Mercury News 3/4/1987

    Recipe #114578

    1 Reviews |  By chia

    from today's ny times this recipe is from the minimalist, mark bittman.

    Recipe #114598

    I got this from the Sunday paper coupon inserts. This is the perfect dessert for a warm evening when you just want something light. The hardest part was cutting the angel food cake! This is super easy to prepare but looks and tastes great! I hope you enjoy! Note: Cooking time is refrigeration time.

    Recipe #114445

    2 Reviews |  By Pumpkie

    This recipe comes from our local paper. I love to make these for my kids or for a brunch. Baked in individual muffin cups so everyone can get the mix ins that they like and none that they don't.

    Recipe #114321

    These are great Biscotti's served with a dipping sauce,. Included in the recipe are two version's of the sauce, regular and Adult version. The Recipe comes courtesy of our local news paper

    Recipe #110279

    I found this one in the Chicago Tribune's 'Good Eating' section. Haven't tried it yet, just posting for safekeeping. Bergy will probably get to this one before I do :)

    Recipe #114150

    An Irish Traditional Cooking recipe courtesy of our local newspaper.

    Recipe #114189

    This recipe came from a local newspaper. These cupcakes are very chocolate, rich but not overly sweet.

    Recipe #114003

    Recipe #114052

    2 Reviews |  By Molly53

    A lovely cake perfect for any time, but especially for St. Patrick's Day celebrations. Courtesy of Irish Puddings, Tarts, Crumbles, and Fools as published in our local paper.

    Recipe #113938

    I found this recipe in the newspaper. These fries are very easy to make. They come out nice and crispy, and the slow cooking makes them absorb only about a tablespoon of oil per serving. I think the peanut oil is important, so I wouldn't use anything else.

    Recipe #113784

    3 Reviews |  By chia

    from today's NY times, this is a minimalist recipe that will blow you away with it's taste and ease of prep.

    Recipe #113847

    I found this recipe in the Star Tribune last weekend and thought I'd give it a try. The pumpkin sauce is very creamy and luscious- it would be great with pasta I think. I made a few changes- added a can of corn to the filling and added an additional 15 0z. can of pumpkin to the sauce after I realized the original recipe made a thinner sauce than I wanted (alternatively, I could have added less water, but it was too late). This is really great comfort food!

    Recipe #113317

    This is from a column written by the American Institute for Cancer Research published in the Daily Oklahoman. It sounds like a great use for frozen blueberries, and a way to get all of those healthy anti-oxidants!

    Recipe #83746

    What's the watermelon doing in this recipe? That's what I asked myself too, but it's an awfully good combination! I've made this several times, and it's based off of a recipe I cut out of the NY Times a while ago. Really nice for a spring or summer side dish.

    Recipe #113222

    From "Denver Post." I love that's there's eggnog in the frosting, too. These travel well and are showy enough for gifts. Note: you can chill the dough in a log shape and slice and bake. If you omit the nutmeg these taste more like a sweet vanilla cookie.

    Recipe #113300

    I found the recipe for this cocktail in the Sunday Herald newspaper.

    Recipe #113058

    I made this during the holidays to give out to the neighbors and my family ate it up instead. I found it in our local newspaper in an article of kitchen gifts for giving. It makes a big batch and isn't grainy like alot of fudges are. To ensure it sets properly, use a timer for the ten minutes on low boil.

    Recipe #112820

    I found this recipe this weekend going through really old newspapers. These are just fantastic. I think next time I might drizzle a glaze over the top. The recipe didn't specify, but I coated both sides of the biscuit in the sugar mixture.

    Recipe #112759

    From the NY Times. I tried it tonight, wonderful stuff! The herbs can be tied in a cheese cloth, making it easier to remove them later.

    Recipe #91406

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