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    You are in: Home / Lise in Indiana's Public Recipes
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    50 Recipes

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    Here is Alton's method for making a nice creamy bowl of hearty steel-cut oats. His recipe adapts perfectly to overnight soaking. I followed the recipe through adding the boiling water, then cover it (heat off) and head to bed. In the morning, I add the milk and simmer for 10 minutes. Delicious!

    Recipe #415789

    An old-fashioned twist on the classic apple dessert. You may replace the sugar with splenda, if you like - or reduce the sugar to your tastes - it's the cream that makes this pie special. Guild the lily with ice cream at serving time, but its very rich and can stand on its own!

    Recipe #507948

    Recipe #495376

    Delicious and healthy frozen treats, and a good way to use those last three bananas on the counter. Cook time includes freezing time.

    Recipe #307151

    Hamburger and baked beans atop a soft bun loaded with cheese. It sounds strange but my daughters all loved these growing up, and it wasn't easy finding something they all would eat. You can put this filling on any kind of bread - I've used hotdog buns in a pinch, English muffins, or left-over split Parker House rolls. You can also use any cheese you prefer, including slices of American or Velveeta.

    Recipe #399445

    No peppermint candy, just a festive shape for a raspberry-filled yeast bread.

    Recipe #360071

    Customize the fruit and nuts to suit your tastes.

    Recipe #360003

    From King Arthur's Whole Grain Cookbook, a fiber-rich not-too-sweet cookie to cut out and decorate for any occasion - and you don't have to feel guilty about it! These are sturdy, but not too crisp, wholesome, and not too sweet (all the better for topping with lots of frosting!). They were easy to roll out and bake and held their shape perfectly. The tops and edges tend to be a bit bumpy (due to the oats) but a sharp cookie-cutter helps.

    Recipe #290589

    Similar to Zingerman's yummy loaf...a not-too-sweet bread studded with bits of bittersweet chocolate and dried cherries. Add some toasted pecan pieces for some extra crunch, or leave them out; your choice. Prep time does not include 2 to 3 hours of rising time.

    Recipe #461434

    Chocolate and Raspberry - a match made in heaven. This is a plain cheesecake filled with chocolate-raspberry "truffles" and gilded with a chocolate ganche on top. Rich! Use chocolate cookie crumbs for the crust (I've used Oreos, filling and all) or the alternate chocolate shortbread crust given below. Cook times includes cooling and chilling time.

    Recipe #395455

    A cornbread crust is topped with spicy sausage and eggs for a quick breakfast casserole served with salsa and sour cream. A favorite at our early-morning Rotary breakfasts, especially the guys!

    Recipe #231078

    An elegant but simple way to serve asparagus, this timbale is like a sturdy souffle that holds its "breath". And you can use up less-than-perfect spears; use a vegetable peeler to peel the tougher stalks so they will be tender. A stick blender does a nice job pureeing the mixture.

    Recipe #303153

    We coaxed this recipe from a dear neighbor who was a great Indiana cook. Others versions of this pie posted here are not quite like the one I remember and my family loves. So I'm posting it here for safe keeping and family access!

    Recipe #303725

    This is unlike any other cream cheese pie crust because, in addition to being tender, it is also flaky. It browns more when baked, resulting in a rich golden color. It is worth using pastry flour; it will result in a more tender crust. If substituting, use just 2 cups of bleached all-purpose flour, "Cook Time" is chilling time for for the ingredients and the dough - a must!

    Recipe #303497

    From America's Test Kitchen, make this in the food processor. Use whatever kind of chocolate you like...milk, semi-sweet,'s rich and delicious.

    Recipe #396883

    Similar to the 50's classic, but updated to the stove top, so the shrimp stays tender and the sauce satiny. Serve this with pasta or rice and Brussel sprouts for a pretty plate - and a slice of garlic bread to soak up this delicious sauce

    Recipe #359476

    Similar to the 50's classic, but updated to the stove top, so the shrimp stays tender and the sauce satiny. Serve this with pasta or rice and Brussel sprouts for a pretty plate - and a slice of garlic bread to soak up this delicious sauce

    Recipe #329591

    Like warm German Potato Salad with Kielbasa - a hearty one-skillet meal, quick to fix. It's a favorite on crisp autumn days.

    Recipe #334515

    Baked potatoes with a lightly seasoned Swiss cheese sauce studded with ham pieces. A one dish meal that I serve with a green veg. and maybe cranberry muffins.

    Recipe #440356

    An Americanized version of a Scottish classic.

    Recipe #232456

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