I made this last year for Thanksgiving and it was a hit! Fresh sage and tart apples make this a little different and definitely give it a harvest taste.I substituted walnuts for the hazelnuts. Leaving the peel on the apple gives the stuffing some more color.
My grandma's recipe, which still makes the best banana bread I've ever had. Dense, moist and delicious. Grandma uses empty aluminum cans to bake the bread, and gets great little rounds. Yum. The riper the bananas are, the better the bread tastes.
Perfect for summer and easy to make! No baking and any fresh berry makes this a simple delicious cheesecake. One batch of filling will fill one 10" pie crust, or 1 8" pie crust and 5-6 mini-tartlets. The Long cook timet is waiting for the cheesecake to chill. I've also used a mix of frozen and fresh berries for the topping. Make sure that the berries are drained if in a syrup, or cut into small pieces if you use strawberries.
This is another take on macaroni and cheese. I like to use some cheddar for a little added classic macaroni and cheese flavor. I also put in different vegetables (broccoli, cauliflower or carrots) to vary the dish. A great comfort meal for cold days. I got this recipe from a cooking magazine from Byerley's.
From a vegetarian cooking book, this is a tasty chewy dough that is great for pizza. I like to use IPA or Honey-wheat beers, which give the dough a nice flavor. The dough can be very sticky initially, but using a little more flour when rolling it out helps. One batch makes enough for 2 pizzas, and the dough freezes great.
I got this recipe out of Woman's Day or Ladie's Home Journal. It's pretty darn good! Simple and the filling makes enough for 2 cheesecakes using premade graham cracker crusts. I used Granny Smith apples for a crisp baking apple.