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By Dee514 on April 3, 2009
"This is one of 2 rye bread recipes I posted in answer to a request for a "marbled rye" bread. My suggestion for making the "marbled rye" is to knead the dark rye dough together with a "light" rye dough (Light (Seedless) Rye Bread), before shaping the loaves. (Of course that will make 4 loaves, since each recipe makes 2 loaves).This..."
Ingredients: cooking oil, molasses...
Prep Time: 1 hrs 30 mins
Total Time: 1 hrs 55 mins
By Shar-on on November 14, 2005
"Fleisch perisky are traditionally served warm as a accompaniment for borscht, but they also make an exceptional appetizer or snack. A Mennonite lady in Winnipeg taught me how to make these. At Christmas they are very popular. Not many cooks make these, so if you are one that enjoys making them, you can have many customers. I have made over 300 DOZEN..."
Prep Time: 5 hrs
Total Time: 5 hrs 12 mins
By evelyn/athens on June 27, 2010
"A recipe by Laura Werlin, and found at Leite's Culinaria. These cheesy, buttery gems will likely become a mainstay in your repertoire. Not only are they crispy, rich, and well, addictive, they can be partially made up to a month in advance. That's because once the dough is made, it can be frozen and simply "cut to order" as you need..."
Prep Time: 10 mins
Total Time: 20 mins
By Sharon123 on February 12, 2010
By Montana Heart Song on March 15, 2008
"This is an old recipe, refined from time to time. Serve with vanilla ice cream or glaze icing or whipped cream.Update: Making for Christmas for neighbors:If the cake dips in the center-it is fine,homespun quality for this moist rich flavored cake."
Ingredients: eggs, Pam cooking spray, cocoa...
Prep Time: 15 mins
Total Time: 1 hrs
By Charlotte J on June 7, 2006
"This recipe is from Mrs. Edgar Dreyer, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it #38,782."
Prep Time: 5 mins
Total Time: 5 mins
By Dreamer in Ontario on May 31, 2008
By Charlotte J on March 8, 2010
"(Toppings to follow.) This recipe is from Mrs. S. Hiller, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it #38,782. Add the topping of your choice from the following recipes 40284, 40283, 40282,..."
Prep Time: 20 mins
Total Time: 55 mins
By Dreamer in Ontario on June 15, 2008
By Amis on January 13, 2009
"Pronounced shtoh-luhn, stollen is a wonderful traditional Christmas bread from Germany. The traditional shape is that of a large, folded oval. Every year my grandmother would make this for Christmas and we would have it for a light breakfast on Christmas morning to tide us over until the feasting started. In my family it's just not Christmas without..."
Prep Time: 1 hrs
Total Time: 1 hrs 15 mins
By Celticevergreen on May 29, 2008
"These light and airy balls of hazelnuts are just like the Ferrero Rocher chocolates but without the chocolate. I know that will offend some people - no chocolate, huh! These are good neverless."
Prep Time: 25 mins
Total Time: 50 mins