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By Angela Dawn on September 11, 2007
"This is the way I did every morning I came into work with a hangover during Mardi Gras. I'd get to work early and have the chef whip me up one of these and I was ready to take on the 12 hour shift ahead of me. REALLY delicious!"
Prep Time: 5 mins
Total Time: 15 mins
By Rita~ on April 2, 2010
By breezermom on May 23, 2012
By Kerfuffle-Upon-Wincle on November 23, 2007
"This recipe is from the 1977 edition of Tea-Time at the Masters Cookbook, page 251 -- my family has enjoyed these brownies for almost 30 years!
Probably the best blond brownie you will ever eat!"
Prep Time: 20 mins
Total Time: 50 mins
By breezermom on June 6, 2010
By Kerfuffle-Upon-Wincle on September 8, 2009
"Tasty little morsels from a 1963 Peter Pan Peanut Butter Cook Book -- plan a special party just to serve these oh-so-good sweets!! NOTE: Prep time includes 2-3 hour chill time! Please note lower baking temperature if your muffin pan is dark -- my photo shows that my tarts baked for Labor Day are a little overcooked! Next time I'll bake them..."
Prep Time: 3 hrs 10 mins
Total Time: 3 hrs 26 mins
By Weewah on May 4, 2012
"Back in the day, down South, cooks didn't have corn syrup on their shelves, they had sorghum molasses as it was cheaply and locally produced. It's an old fashioned taste I love and candy made w/ molasses is far more flavorful than candy made w/ corn syrup.
My Granny cooked her candy till 'hard crack' on the stovetop and poured..."
Prep Time: 15 mins
Total Time: 1 hrs 15 mins
By Jacqueline in KY on October 8, 2011