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    You are in: Home / Cookbooks / Resa's HOMEMADE
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    36 recipes in

    Resa's HOMEMADE

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    An old woman known as Granny Moss on a dirt road in the Ozark Hills knew what she was talking about. This recipe can be adjusted for any amount of pie dough, and does well when frozen for later use. It is the only pie crust my family will eat. Anything else just lays on the plate, abandoned. Below is the "starter" instructions for 2 of your favorite 9" pies.

    Recipe #144591

    This is the method I use to dry my summer's crop of Roma (plum) tomatoes. Throw them into stews or salads or use on pizzas, oven-roasting creates a wonderful sweet slightly-chewy tomato! One pound should give you about 1 cup dried tomatoes, the recipe can of coarse be doubled but for each one pound tomatoes you will need a 10x15-inch baking pan. I bake mine using four pans, on four oven racks (roughly 4 pounds tomatoes) in a convection-bake oven and turning the pans occasionally while baking. You can use a regular oven or a convection air-bake oven to make these. If you have an overload of plum tomatoes, then this is worth making these tomatoes are delicious! These tomatoes can be made up to 3 days ahead and chilled.

    Recipe #178147

    I don't remember where I got this from but I love this recipe because it's just tomatoes. I know there's a few other on here seasoned with oil and herbs (which I'm dying to try). I use these when I don't want to compromise the flavor of the dish I'm making :O) These never make it to a jar to be stored. They're still a tiny bit soft with a loaded sweet flavor! There's nothing to measure so you can choose how many you want to make!I had to put in an amount to post it...

    Recipe #159923

    As long as you keep some powdered milk on hand, you can whip this up whenever you run out of evaporated milk for a recipe.

    Recipe #71192

    When I wanted to make a recipe that called for "Greek" yogurt, I found that there was none to be had within 40 miles or so. So I went searching and found several recipes on the web. I was able to compile them into a simple recipe that worked pretty well, I thought. This is for a large batch, but is very easy to cut down to whatever amount you want to make. Tastes like yogurt to me!

    Recipe #99415

    I got this from my neighbour next door. She was always a hoot to go visit. You never left her house empty handed.

    Recipe #141889

    I found this recipe on Recipe Gold Mine (recipegoldmine.com) after a request from another Zaar member for a cornbread mix similar to Jiffy Brand. This is a do-ahead mix that can make corn muffins, cornmeal biscuits, and cornbread with a few additions. The mix will last for 2-6 months, tightly covered (Tupperware/Ziploc bag) in the fridge.

    Recipe #203214

    It has been pointed out to me, and sufficient proof has been supplied to me, that this is one of Todd Wilbur's Top Secret Recipes. I can only say, if this is representative of his recipes -- I'm in, 'cause this one is spot on! So, credit where credit is due: Recipe created by Todd Wilbur www.TopSecretRecipes.com In Todd's original posted recipes - the Sage sausage posted here was "regular". Living in the UK at the moment, I dearly miss our sausages from back home... Stumbling on this was a lifesaver -- and I will *NEVER* buy breakfast sausages again now! One word of warning..you might want to ask your butcher to add a little bit of fat to the ground pork -- it's generally so lean it ends up being a little dry... even so, beats having a pan of grease after cooking up a few sausages! The maple ones seem kind of runny but they sure taste nice when they are cooked! Also, I have tried them with and without the MSG - and I definitely prefer them with. ** The nutritional information is incorrect - for a rough estimate divide it by 3. **

    Recipe #250325

    This recipe provides a great non-fat replacement for sour cream or cream cheese. It will easily keep for a couple of weeks in the refrigerator. We usually make a big batch and use it for a lot of different things, topping for baked potatoes along with the other usual goodies; as a base for dips or creamy salad dressings, something to enhance a gravy or sauce, just as you would use sour cream or cream cheese. We always have some in the refrigerator!

    Recipe #66860

    Greek yoghurt is awesome stuff. Thick, creamy, rich beyond belief, but still lighter in fat than commercial sour cream, and a great sub for it. Now you can make your own! This is from gourmetsleuth.com. Time to make is approximate, as there is an overnight process involved.

    Recipe #168780

    3 Reviews |  By Tish

    I kept reading about dough enhancer but couldn't find it in any of our stores. A dough enhancer is a powder that is supposed to make your dough smoother and is what commercial bakers often use to obtain the smooth textured bread you buy in the store. My bread doesn't last long since we eat it quickly, but it is supposed to help with shelf life as well!

    Recipe #83011

    With only two ingredients required, this is an inexpensive although messy recipe to prepare. Many tahini recipes call for roasting the sesame seeds in the oven, which for me is an accident (burnt seeds) just waiting to happen.

    Recipe #126641

    I like the pie because it's fat free and it takes 5 minutes to fix. A friend from England sent to me.

    Recipe #26198

    I adopted this recipe from the Recipezaar account. I had already made it and I knew it was a winner!

    Recipe #7537

    An easy low fat alternative to sour cream!

    Recipe #32805

    29 Reviews |  By Lan

    This recipe appeared in the Kansas City Star food section some years ago. Try this and you'll never buy the boxed Bisquick mix again!

    Recipe #69051

    I'm submitting this in response to a request. I haven't tried it.

    Recipe #87384

    14 Reviews |  By Mirj

    My mother used to talk about making her own cheese back in the "Old Country". This makes a good creamy cheese, with no preservatives.

    Recipe #13373

    I saw this on a cooking show on TV and it's now my favourite recipe for making noodles. The food processor does all the hard work of kneading the dough for you. I usually dry my strips from the pasta machine a little before cutting them into noodles. They seem to separate better that way. I then put meal size quantities in zip lock bags and freeze This saves hanging them up to dry.

    Recipe #3474

    Here is a great idea for all you garlic lovers that use a lot of garlic in your recipes, with this method you will always have minced garlic when ever you need it, no need to start peeling and chopping cloves for a recipe it's already done and ready for use, in your freezer --- I usually do 30 large heads of garlic at a time so I have enough garlic for a couple of months --- to defrost just pop a frozen garlic cube in the microwave for about 15-20 seconds --- save your plastic trays to use just for the garlic as they will absorb the garlic smell :)

    Recipe #73596

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