This is a work in progress of all of our multi-cultural family holiday favorites. Included in this mix are 1 100% German Jew me, 1 1/2 Norwegian 1/2 Mutt, DH and 1/2 German Jewish/Polish/Romanian/Russian Jewish mixture my 3 children. A Irish Catholic/Methodist D-I-L, my S-I-L. An Indian Hindu, a Korean Buddhist, a Russian Orthodox,.....and the list goes on. Family dinners are always unique.
This recipe was part of an article about Julianna Margulies in Good Housekeeping May 2013. Searching for it online did not give me a recipe to save - so I am submitting it to keep !
They just sounded so good and easy enough that I could make them. I hope so ! Original recipe stated use 1/4 Cup - People who tried stated a Tablespoon or Scoop makes the 18 macaroons.
This cookie is the number one favorite in our family. The recipe originated from the back of a package of Barg and Foster Cherry Chips, probably in the early 1960's. The chips are very hard to find where I live, but if you are lucky enough to find them in your area, these are wonderful!
As I child, I was a big fan of Nabisco Brown Edge Wafers. Their simplicity and subtle buttery flavor seemed very "adult" to me. But in 1996, Nabisco stopped making them. Now I have to really be an adult and make my own. Fortunately, these elegant cookies are simple to create.
This is from the re-print of the Toll House 1948 cookbook, originally called Chocolate Crunch Cookies. Ruth Graves Wakefield had some wonderful recipes. This is the latest in my search for her original recipe that was the first chocolate chip cookie.
These are a most unusual cookie in that the cookie dough is wrapped around frozen miniature marshmallows. I have made this for teachers, my husbands co-workers, funeral food, etc. and haven't had anyone not love them. The recipe comes from Mrs. Fields Cookie Book (1992).
Found this recipe on the web. Honestly, I've never had a White Castle slider but the photos looked so amazing I just had to keep this recipe and share it. They can be prepared ahead of time and reheated.....see 'note'.
Butter mochi is a beloved dessert here in Hawaii. It is essentially a baked custard. Mochiko sweet rice flour provides its unique, soft, chewy, sticky consistency. As one reviewer noted, it may be a little sweet for some tastes, but I recommend using no less than 2 cups of sugar. I originally put down 375 degrees as the baking temperature because in my gas oven, it saved me 10-15 minutes of baking time and still came out exactly the same way. But most butter mochi recipes will call for 350 degrees. Mochiko flour can be found in the Asian/Oriental aisles. The brand I use comes in a white box with a blue star on the front.
The recipe comes from a 1975 cookbook that my brother-in-law found at a garage sale called Crockpot Cookery. This pastrami is amazing. The most important part is that you use a CORNED BEEF brisket, which will have already been brined (unless you prefer to brine your own).