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    You are in: Home / Cookbooks / Pammy's best finds of 2012
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    40 recipes in

    Pammy's best finds of 2012

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    I found this recipe on-line from the blog of Lizel Salter, author of "Recipes from South Africa" and here is her description of the recipe: "This is a fantastic recipe for shortbread, a speciality of the Scottish. It is one of South Africa’s favourites and this is a recipe for home-made shortbread." The recipe doesn't indicate the amount this makes, so I am guessing at the amounts.

    Recipe #309425

    4 Reviews |  By Feisty

    My husband, being a true Texan, loves cornbread almost as much as he loves me. I was not a great cornbread baker, so I bought The Cornbread Gospels by Crescent Dragonwagon to learn how to make his tummy happy, and what a great book that turned out to be. Every form and fashion of cornbread you can imagine, and (almost) all good. This recipe is from that book, and has earned rave reviews everywhere I have taken it. It's beautiful, and the essences of orange and cranberry combined with the crunchiness of stone ground cornmeal sets it apart from other quick breads, and it will leaving you wanting more. I hope you like it as well as we do.

    Recipe #403719

    How much easier can it get than this delicious recipe? This dish is from Bon Appetit and it can be put together quickly.

    Recipe #490620

    So easy & yummy! From Sanitarium.

    Recipe #466330

    This is a favorite recipe of my DH's. It's fast and tasty. He makes it frequently for most social gatherings, most often serving with kettle chips. He says it doesn't scale well, so if you'd like to double the batch, make two separate batches, then add them together.

    Recipe #303057

    Love sparkly drinks. Adapted from [[Shaken]] by Bay Books.

    Recipe #284323

    My Dr was recently extolling the virtues of rye bread for the diabetic. More fiber and the lowest glycemic index of any bread. This recipe makes a small 1 lb loaf. Baking time is however long it takes your machine.

    Recipe #264809

    This is a recipe reproduced from an episode of Top Chef Canada 2. The original recipe said it made 12 tarts, but I only got 8 out of the filling.

    Recipe #480584

    'Pamper your guests by serving these luscious smoothies in long stemmed glasses with a chilled ice tea spoon. Add some fresh fruit and homemade granola to make a memorable morning meal.' Taken from "Simply Sarasota Creatively Casual Cuisine" by the Junior League of Sarasota.

    Recipe #379534

    I found this recipe online when I looked for a recipe that used sour cherries and beef. It uses recipe #458575 #458575. You can make it on stove top or in the crock pot. For the sour cherries, you can either use canned cherries or thawed frozen cherries. In any case reserve the juice.

    Recipe #461646

    My husband's favourite burger shop - the only burger shop in our little village 35 years ago - still serves this Hamburger called "Hamburger Neu" which means "Hamburger New". Unluckily the owner of the place who invented this fabulous burger has died several years ago. There are new owners who serve the same burger, but it's not quite the same as it used to be, so we decided to make it ourselves. The onions used can be purchased in boxes in Germany. If you don't get them in the US, just fry your own, it's more work but even better I guess ;-)

    Recipe #462500

    These deli-style "bulky rolls" are perfect for over-stuffed sandwiches. Top them with sesame or poppy seeds for that authentic "bakery look" and though there are a lot of steps I found it to be pretty easy. I did get a "stamp" from KA to get the Kaiser roll look. (I did not turn them upside down as directed - wasn't sure how hard they'd be to turn over)

    Recipe #462833

    This recipe is listed in my most recent Penzy catalog and no only does it sound simple with only 3 ingredents but also yummy. They recommend spreading it on slices of Apple Bread, but I can also see it being awesome on pancakes. Cooking time is freezer time.

    Recipe #483776

    This is a family recipe that I love. It makes great bread for toast or sandwiches (or just eating plain).

    Recipe #435800

    From Giada De Laurentiis. Barley or orzo may be used in place of the Israeli couscous, which is a larger grain. If using orzo rinse quickly after cooking to remove residual starch.

    Recipe #428639

    I used to make this for a Bread and Breakfast Inn in Highlands, N.C. This is a variation on my Sour Cream Banana Bread, which turned out to be a duplicate recipe here on Zaar. So, in loving memory of my dear banana bread, here is one of the variations! You will love this! You may use flavored yogurt to kick this up a notch! Try vanilla! This also makes a great gift!

    Recipe #157475

    This is from the book 'Julia and Jacques Cooking at Home', and is posted by request.

    Recipe #421262

    Found for the World Tour 2005, this looks like something dh would love! A Mexican recipe, it has been called ' "funeral coffee" because it is always served at the velorios - all-night wakes - with large trays of sweet rolls.'

    Recipe #139212

    Ooooh! Flan! With a carmelized crust....and a hint of coffee flavor...luscious! Only make when you have company, so you don't make a pig of yourself!! It's important to use a nice heavy saucepan to carmelize the sugar so it doesn't scorch or burn. Prep time does not include the 8 hour chill time!

    Recipe #409426

    This is a wonderful...easy bread...and you can add to it easily...try adding crisp fried bacon, pepperoni, cheddar cheese or hot peppers...(do so in moderation) What makes this bread special...(you soak the cornmeal in the milk for 15 min. without stirring...to get rid of the grittiness)...makes a lovely mellow bread

    Recipe #85511

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