Sweetiebarbara

Chef #115302

Staunton, VA

Joined: Nov 30, 2003

140 Public Recipes by Sweetiebarbara

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Italian Cheesecake

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Be the first to review! | By Sweetiebarbara

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Moist, light, and probably too many calories... This cheesecake was an Italian cheesecake. I downloaded about 6 recipes, read a bit, then used mostly Rachael Ray's recipe; Martha Stewart, and La Travola's directions; and a few twists of my own. I had never made any kind of cheesecake before, so I had no clue what I was doing... I need to write down this recipe before I forget! I had heard that Italian cheesecakes were dry; this was not, it was moist, light, sweet, and slightly citrus flavor, but subtle. Time includes rest times.

Recipe #496012

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BB's House Dressing

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Be the first to review! | By Sweetiebarbara

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My best dressing for Christmas and Thanksgiving

Recipe #490667

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Romano Beans!

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1 Reviews | By Sweetiebarbara

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We have a lot of green beans this year. I figured out what to do with the small tender beans, but the Romanos are different... tasty, but different.

Recipe #463855

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Unleavened Communion Bread

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1 Reviews | By Sweetiebarbara

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When I offered to be the person to make the Communion bread, I found myself somewhat nervous and intimidated. I tried 4 recipes, 2 leavened and 2 unleavened. I brought samples to some of the church members, and the minister. The members told me which ones they liked. The minister just smiled and said they were all fine, and whatever I did would be good. After several tries, I settled on this recipe. The minister was right... it does not matter. The bread is transformed into the Holy Sacrament at the altar. I use enough whole wheat flour to give it a nice color, and to help give the bread more body. I like to mark the bread with a cross, as a symbol and make it so that it is easily broken. We have 2 services, so I make 3 loaves. I pray as I make the loaves, and feel very humble that I am allowed to do this for our church.

Recipe #437607

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Tabouli... Tabbouleh Supreme

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Be the first to review! | By Sweetiebarbara

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I love Tabouli... I checked recipes here, other online sites, and my cookbooks. This is how we like it. It was excellent. I wish I had made more because it took me hours to chop everything! There is enough left over for tomorrow. Next time, I will start sooner. The time does not include the rest it needs for the flavors to blend. Our tomatoes are ripe, we have plenty of parsley, mint, onions, and cucumbers from our garden... what a perfect time for Tabouli!

Recipe #435538

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Crock Pot Venison

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1 Reviews | By Sweetiebarbara

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Tender and tasty! We had a lot of venison, were cleaning out the freezer, and decided to do something easy. This is the first time I have ever cooked in a crock pot! When I ate "crock pot meals" in the 60's they all tasted the same. This is quite good, so decided to post the recipe, so we can make it again. I used to add 1/2 cup dark brown sugar, and a small can of tomato paste, but decided, over time, I really liked it better without those 2 ingredients. Tonight, I adapted the recipe for stove top using my enameled cast-iron cookware... first browning the meat, vegetables, then adding the rest of the ingredients.

Recipe #420924

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Macaroni and Fontina Cheese

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2 Reviews | By Sweetiebarbara

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My husband loves Mac 'n Cheese, I don't. I found this recipe on the back of a box of elbows and adapted it to suit us both.

Recipe #411991

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Bob's Carrot Halva...

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Be the first to review! | By Sweetiebarbara

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or Gajar Ka Halva. Bob always brings wonderful foods to our food parties. He brought this dish to our New Year's Day "Good Luck - Pot Luck". It was absolutely yummy! He promised me the recipe, and here it is.I checked other Carrot Halva and Gajar Ka Halva recipes and this was different. I will use Recipe #244273 to make my ghee.

Recipe #410241

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Deviled Eggs With Capers

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Be the first to review! | By Sweetiebarbara

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Inspired Alton Brown and capers.

Recipe #410240

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Spaghetti Sauce

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Be the first to review! | By Sweetiebarbara

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I don't think of this as vegetarian, but it is. It's just the way I make spaghetti sauce, no meat. I listed small amounts of salt and pepper so that they are included in the recipe, please adjust to your taste.

Recipe #409606

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Perfect Pie Crust

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Be the first to review! | By Sweetiebarbara

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This is the recipe that I have used for more than 45 years. I always get compliments on how tasty and flaky it is.

Recipe #408669

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Maxine's Chow Chow

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Be the first to review! | By Sweetiebarbara

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There are many good cooks in our church. Every year we celebrate the Lord's Acre Day. The good cooks bring their best to be sold in the "country store", or sold in auction to the highest bidder. This Chow Chow is one that I make sure to get at least 4 or 5 pints, to make it through the year. One of the cooks who used to make this, no longer does, and the other two have passed on. The recipe simply says, "Chow Chow Old Recipe - Real Good. This year, I will try to make enough for the Lord's Acre.

Recipe #408228

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Carol's Hunters' Chicken

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Be the first to review! | By Sweetiebarbara

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My dear friend, Carol M introduced me to this recipe, back when we were young, single, and wanted to cook easy hearty meals.... we had other "fish to fry" besides cooking! Good served with Recipe #338028 and green beans.

Recipe #408180

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Carolyn's Broccoli Salad

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Be the first to review! | By Sweetiebarbara

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Everyone has their favorite list of ingredients in this classic dish... this is mine via Carolyn. Cooking time includes chilling time.

Recipe #407350

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Roast Duck With Orange Sauce - Canard a L' Orange Julia Child

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Be the first to review! | By Sweetiebarbara

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It was near my husband's birthday when a dear friend gave me two ducklings. Michael loves duck, so I asked him how he wanted them fixed. This is my adaptation of Julia Child's recipe for Duck a l'Orange. The ducklings were a perfect one serving size, 15 ounces, and 17 ounces. The recipe that I had, said that a 5 pound duck would take 1 hour and 30 minutes. Since ours were just about a pound each, they only took 25 minutes. Thank you, Jenny!

Recipe #407010

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Maple Leaf Sugar Cookies

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1 Reviews | By Sweetiebarbara

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Perfect for Fall. Cookies to make between Halloween and Thanksgiving. I use my Maple Leaf cookie cutters, and even make a few with my Oak Leaf cutter. I believe the secret to this recipe is to use pure maple syrup. I count chilling time in with the prep time.

Recipe #400695

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Polish Pork Chops

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1 Reviews | By Sweetiebarbara

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I am not sure how Polish this is, but this is how it was given to me. I would consider this comfort food. I serve it with Recipe #197960 and a spinach salad.

Recipe #396526

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Awesome Pecans

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1 Reviews | By Sweetiebarbara

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Totally addictive... these pecans are sweet, spicy, salty and crisp. A friend gave me some pecans for Christmas. I used the recipe she shared, a recipe from RecipeZaar, and another, from a third source. All three were good, but finally I came up with this recipe that satisfied my tastes, and my friends as well.

Recipe #396300

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Buckingham Palace Scones

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2 Reviews | By Sweetiebarbara

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!!!!!!!!!!!!!!!!!HAPPY BIRTHDAY BARBARA!!!!!!!!!!!!!!!!!!!!! "What better for this Buckingham Palace than a scone recipe from the lovely Kew Royal Botanical Gardens … Maids in Waiting… Reportedly from the restaurant across from the Kew The Maids in Waiting (I think that is the name) in KEW right across the street from the Royal Botanical Gardens ..they also make these wonderful little cakes called Maids in Waiting!! otherwise, the Orangerie in Kensington." The above was from my friend Katharine who came over to the house with more friends, to make me a post party brunch. What a kind and thoughtful present! We all had a wonderful time. I relaxed with one of my friends in the parlor, while the others cooked. This is why they called the scones, "Buckingham Palace Scones".