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    You are in: Home / Cookbooks / Trick or Treat Give Me Something Good to Eat!
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    151 recipes in

    Trick or Treat Give Me Something Good to Eat!

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    Portable cheesecake, rich and tart!Adapted from the All Butter Fresh Cream Sugar Packed No Holds Barred Baking Book by Judy Rosenberg!

    Recipe #193543

    Easy and so good, you can have it for dessert! Originally supposed to have come from Martha Stewart, but posted on the internet to go with Vietnam cuisine! This also fits in the Caribbean and Southern catagories!

    Recipe #193559

    Raisins, walnuts, pecans, almonds, and honey cozy up in a rich, buttery pastry roll. Great served with coffee and covered in berries and whipped cream. Plan a little ahead, as this must chill for a couple hours. Adapted from Chef2Chef.

    Recipe #196956

    Oh my-chocolate cookie, coconut and pecan crust a cream cheese filling and a chocolate topping. Decadent and perfect for the holiday! Adapted from a 2007 calender!

    Recipe #197198

    This recipe is different in that it uses vanilla beans and vanilla extract! Adapted from a vanilla website. If you don't have an ice cream maker, you can still make this ice cream! Instructions follow. This is an American recipe and fits into many regions. Southern, cause it's hot and ice cream cools ya off. Summertime in the USA means ice cream, don't it?

    Recipe #198341

    A luscious southern recipe from Alabama. Adapted from Mimi's Cyber Kitchen.

    Recipe #198365

    A yummy recipe from Kentucky! Makes a great gift! I don't drink alcohol, but love to cook with it! Adapted from Mimi's cyber kitchen.

    Recipe #198373

    Coffee, with strawberries and ice cream! Oh my!

    Recipe #198845

    Too easy! Good for a quick dessert. You can use instant pudding if you like.

    Recipe #198914

    This looks so pretty and is so rich and yummy, a great holiday dessert! Adapted from a coffee site.

    Recipe #200967

    This is a simple and healthy dessert. Adapted from Living and Raw Foods.

    Recipe #202314

    These are lovely for breakfast and make a great late night snack!

    Recipe #84867

    Remember these? So yummy for being so simple! This recipe fits in the Southern and also Australian and Mexican catagories because they are grown and used there!

    Recipe #121935

    A lovely recipe from the Barefoot Contessa that is good for breakfast, snack, or dessert! This recipe is Southern and Caribbean because of the oranges! If you like, you may skip the step allowing the yogurt to drain and just add the rest of the ingredients!

    Recipe #227025

    A $400 winner in the tropical fruit category for Better Homes & Gardens, March 1997. Yum!

    Recipe #227388

    This is a classic dessert, named after the famous Russian ballerina, Anna Pavlova. Use fresh fruit for the filling, topped with whipped cream. Strawberries, raspberries, whatever you like!

    Recipe #230228

    This is a rice pudding that is traditionally served at Christmas. A whole almond is put in and when served, whoever gets the almond will be married within the year! A Swedish recipe!

    Recipe #234894

    This cake is different in that it has red, white and blue sprinkles which makes it perfect for 4th of July! Change the color of the sprinkles and you can use this for any celebration! And now a little history: Angel food cake is also called ice cream cake (a Pennsylvania Dutch wedding cake). It is felt that the abundance of cake molds in southeastern Pennsylvania, one of the major producer of cake molds, indicates that the angel food cake originated there in the early 1800s. Some historians think that the first angel food cakes were probably baked by African-American slaves from the South because making this cake required a strong beating arm and lots of labor to whip the air into the whites. Angel food cakes are also a traditional African-American favorite for post-funeral feasting.

    Recipe #238167

    The classic chocolate cream pie, served at the Hershey Hotel. And now a little history: While the nation was suffering through the Great Depression, the "Chocolate King," Milton S. Hershey, had a vision. Though close friends and associates called him crazy and urged him not to do it, he was determined to build a grand hotel high atop Pat's Hill in the town he built on chocolate. Nearly three decades earlier, Hershey had perfected his formula for milk chocolate and began his planned community of Hershey, Pennsylvania. He had already constructed the chocolate factory, homes for his employees and a school for orphaned boys. Now it was time to realize his dream. Before his wife, Catherine, passed away in 1915, she and Milton had planned to build a luxury hotel in the style of those they loved during their travels abroad. They dreamed of re-creating the Heliopolis Hotel, a famous resort in Cairo, Egypt. Hershey went so far as to purchase the architectural plans, but when the estimated cost to duplicate the structure was $5 million, he abandoned the idea. In 1930, Hershey announced that he intended to build his hotel after all. He gave his architect, D. Paul Witmer, a postcard of a smaller hotel he and Catherine had enjoyed on the Mediterranean. His involvement didn't stop there. Based on travel notes he and his wife had kept, Hershey instructed Witmer to outfit the new hotel with a Spanish patio, tiled floors, a fountain, and a dining room with a good view from every table. During construction, as many a 800 steelworkers, masons, carpenters, and other craftsmen and laborers were employed on the Hershey payroll. "We have about 600 construction workers in this town," Hershey said. "If I don't provide work for them, I'll have to feed them. And since building materials are now at their lowest cost levels, I'm going to build and give them jobs." Work began in 1932, continued through a very mild winter and was completed in 1933. A formal opening celebration was held on May 26, 1933 with a dinner and dance for 400 invited guests. The $2 million Hotel Hershey opened for business the next day. It was an elegant jewel nestled in the rolling hills of Hershey's birthplace. A local newspaper observed, "Somewhat belying the simplicity of taste for which the "Chocolate King" is noted, the hotel is characterized by great luxury of detail and elegance of appointment. Tinted walls, palms and fountains, carved woodwork, and brilliant hangings and rugs." Indeed, a Mediterranean-style hotel in central Pennsylvania was unarguably distinctive. Among its unique features, the Circular Dining Room promised what Hershey wanted - a view from every table. Built in a semicircle, without pillars or corners, it allows each guest to view the breathtaking formal gardens on the far side of the windows. Thirteen stained glass windows frame the outside perimeter, with each pane depicting birds and blooms native to Hershey's beloved state. The Hotel Hershey celebrates over 70 years of tradition and elegance.

    Recipe #238800

    Nepenthe restaurant, located in Big Sur, California, was one of my favorite hangouts when I lived there. This is what they say: This is one of the best desserts we've ever served. Only slightly sweet, the tart fruit and delicious crumb topping are excellent when heated, then served with a scoop of rich vanilla ice cream.

    Recipe #239482

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