Search

"All the flavors of Autumn combined into one scrumptious bread. This tastes great with coffee or tea! I make this using Egg Beaters and unsweetened applesauce in place of half the oil to make it healthier. Prep time includes cooling time."

Ingredients: eggs, granulated sugar, salt...

"Very easy to make! I am sure this would go great with some praline topping for a wonderful fall sundae treat! Enjoy!"

Ingredients: cinnamon, cream, half-and-half...

"This was originally a bread recipe, but I always make them as muffins! It's definitely a favorite, and can easily be halved. Cooking time is for the bread."

Ingredients: chocolate chips, cinnamon...

"From Kraft's Food & Family magazine. Reduced fat cream cheese works well, too!"

Ingredients: cream cheese, eggs, margarine...

"This is my favorite way to dress up salad greens. You can add almost anything to the salad, but oranges and grapes are my favorites. The dressing is not overly sweet or tart-a nice balance. Even my 2 and 4 year olds will eat salad when prepared this way!"

Ingredients: sliced almonds, salad greens...

"Our favourite early summer salad. Be sure your Feta is not too salty, though the pleasure of this salad is the contrast between the salty cheese and dressing and the rich smooth flavours of the pumpkin seeds and the asparagus. Also the pumpkin seeds give it a great crunch. As a meal, the two of us will eat the whole thing."

Ingredients: pepper, ground cumin...

"Adapted from the Australian Womens Weekly. A favourite dish of mine is veggies cooked on the barbecue, the vegetables listed can of course be varied, I am sure that any combination would taste just as good."

Ingredients: feta cheese, fresh oregano...

"One of my most favourite Japanese side dishes made with one of my favourite vegetables. This is eaten at room temperature, and is especially tasty (I think). I usually make extra, as youngest son and I love the left-overs."

Ingredients: dashi, mirin, pumpkin...

"I am a huge fan of Lennie's Bob Newhart's Carrot Mold. We have it at least every other week at our house. For Rosh Hashana I wanted to make something with pumpkin, which is one of the traditional foods eaten on that holiday. We adore the carrot mold so much, I basically just substituted fresh pumpkin for the carrots. It was a hit with family..."

Ingredients: fresh pumpkin, eggs, margarine...

"From RealSimple. I make this in huge batches and eat on it for days! It's so good on top of a little arugula with goat cheese. I sometimes use chicken and pine nuts instead of shrimp and pumpkin seeds--sort of sub out according to what I have around."

Ingredients: ground cumin, corn kernels...

"We're in a middle of a week-long 40°C+ (104°F+) heatwave in Melbourne, so I was looking for something that is easy, healthy & is not going to require standing over a hot flame.
I found this recipe on cuisine.com.auby Kylie Davis published in The Sydney Morning Herald Friday January 16, 2009"

Ingredients: feta cheese, hazelnuts, honey...

"I have hesitated to post this recipe because there are so many zucchini cake/bread recipes already posted here. However, since I have retired from "semi-commercial" baking, I thought I would start posting some of "those secret" recipes. This recipe won 2 blue ribbons for me at the tri-county Altamont Fair in 1987."

Ingredients: cinnamon, eggs...

"The original of this more than-a-little-tweaked recipe was found in the Nov 2003 cookbooklet Crisco Best Recipes -- Year-Round Holiday Magic. Although my mom passed her great pumpkin bread recipe on to me, this one is right up there along side!"

Ingredients: dark raisins, eggs...

"From Vegetarian Times. This potluck classic tastes best when the vegetables are generously coated with creamy dressing - a mayonnaise-yogurt combination makes that possible while keeping calories and fat in check. You can substitute roasted pine nuts for the roasted pumpkin seeds. Time doesn't include chilling overnight."

Ingredients: reduced-fat cheddar cheese, light mayonnaise...