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    144 Recipes

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    This is another blue ribbon bread. I first made this in the early 70's when my kids were very young. It is sweet and light, and makes 2 large, or 3 regular loaves.

    Recipe #183408

    The three other Apple Crunch recipes are somewhat similar, but this is our family version. We don't use brown sugar, there is no crust (as in the apple crumb pies), and we mix it a little differently. This also had it's beginnings in a church cookbook. We serve it warm (hot) from the oven, with either ice cream on top, or a lot of milk.

    Recipe #183275

    This recipe for a Clay Cooker was given to me by my friend Beauchamp more than 20 years ago. It is a great Winter time meal. The ingredients scared me for at least ten years, but when I did make it, it was a hit with the whole family. This is my favorite recipe to make in the clay cooker. I have used 2 tablespoons of red chili chutney for the pepper paste. I am revising the time and the order of ingredients to make the recipe easier to follow. I allow at least 3 hours to make this, as I am slow. I have a Zaar friend Cheri who has asked me about this recipe. I wish her and Scott the best! After numerous meals, we decided to have a dinner party around this recipe...

    Recipe #183268

    The healing powers of Chicken Soup can never be overestimated. My dear friend Beauchamp, gave me this recipe more than 20 years ago. She is a wonderful cook, gardner, and person. I miss seeing her. Here is how I use her recipe. After we have had a baked chicken, I save the carcass, and make a chicken stock, including the meat that comes off the bones. I cook the noodles and add them separately at the end so that they do not absorb all the liquid and get mushy. The ingredients can vary according to taste. Most of the cooking time involves making the stock.

    Recipe #182918

    My Grandmother used to make these cookies every Christmas. They were hard, seedy, strange looking, and tasted like Heaven. They need to be made when the weather is cool and the humidity is low.

    Recipe #182893

    This is a very rich, creamy, and tart dessert. This is one of the many delicious things Linda served us on our visit to"the beach" to see the Buckingham's of Great Bridge. I will always have fond memories when ever I even think about Key Lime Pie. I used one bag of Key Limes, about 20-24 tiny limes. I also used one inner package (9 sheets) of Nabisco original Graham Crackers. I called my sister-in-law to tell her that I had made her pie... I said it was not as good as hers, that I cooked the crust too long, and my limes were not as fresh as they could be. I also told her my poor right thumb was sore from squeezing the limes. She said she saw a key lime squeezer, and that she was going to get some for the two of us.

    Recipe #182507

    We were fortunate to go to Provence. Every day I ordered "Salad Nicoise" for lunch because it was the only thing I could pronounce, I loved it, and each time it was different. When I told some of our French visitors that we were having Salad Nicoise for dinner, they apeared dismayed. It seems there are many ways of fixing it, some better than others. This is my version. It is an adaptation from Julia Child's book "The Way to Cook". This is a very complex recipe... so many parts! But each is simple, if you take it one step at a time. I start early in the day and make each part separately, put them in containers, and refrigerate. When I am ready to assemble the salad, I take out the potato salad first to allow it to come to room temperature. I arrange this on individual plates, not as one large salad.

    Recipe #182496

    When I first learned to cook... (more than 60 years ago!) my mother wrote out a recipe for Brownies on the back inside cover of her cookbook "All About Home Baking" copyright 1933. On the inside cover, she wrote, "To Barbara with loving memories, Mother. August 4, 1974. The one recipe for brownies contained in the book is not the one she wrote on the back. It begins: 1.Utensils 2.Ingredients 3.Light oven 4.Grease pan 5.Start I even wrote the specific utensils in the corner. Ahhh... I love these memories. The brownies are very light, and fudge-like, and the best I have ever had. I could not find a recipe like it here.

    Recipe #182491

    My sister gave me a cookbook back in the 60's that had this marvelous waffle recipe in it by Jackie Kennedy. Truly it is fit for our White House. I copied the recipe over many times, and like to use it for company or leisurely weekend mornings. One of the marvelous things about this recipe, is that the waffles freeze well. I bought a new Waffle iron, and the waffles fit into a (wide opening) toaster. I plan to make these for Christmas morning, and have it become a tradition.

    Recipe #182392

    Mother used to make this when we were kids, and I still love it today. It is plain, simple, and certainly not gourmet!

    Recipe #182183

    Every Spring, our Newtown Neighborhood has a Garden Walk. Those of us who show our gardens give away plants, and also serve refreshments. I was told that my limeade was the best ever, and would I please share the recipe! I learned the technique from one of the wonderful cooks in our church who makes great lemonade. The fizzy water is my idea. I serve this with my Recipe #83963, decorated for Spring.

    Recipe #182158

    This is one of my standard company dinners, a favorite of our family as well as our guests. Depending on who is coming to dinner, I either spice it up, or tone it down with the peppers I use. I like the flavor of the Jalapeno. I serve this with Saffron Rice (I recommend recipe #182044), a Spinach Salad, and Lemon Meringue Pie (I recommend recipe #182002).

    Recipe #182045

    Everyone loves this, even my mother, who claimed to not like rice. I grow Saffron, so I garnish the rice with a Saffron Crocus flower when I serve it. I use this as a side dish with Shrimp Creole (I recommend Recipe #182045, along with a Spinach salad, and Recipe #182002). I adapted this from a 1973 Southern Living, Our Best Recipes, cookbook.

    Recipe #182044

    This pie is magical! I think the secret is the lemon juice and lemon zest, or maybe it's the flaky crust. The pie crust makes two shells, I save the second shell for a quiche, or freeze it for another pie at some later date. One of my best friends always wants me to make this when she has covered dish parties, or we invite them to dinner. The recipe is adapted from a wonderful cookbook, Twelve Company Dinners, that my father gave to me Christmas, 1964. I have posted a separate recipe of the Recipe #408669 for anyone who needs more detailed instruction and more pictures. For the best pie, be sure to remove filling from the heat before you stir in the lemon juice and butter and spread the meringue while the filling is hot! Be sure to add 3 to 6 hours for cooling. Time includes firming up time. If no Pie Mix: 1 1/2 cups sugar 3 tablespoons corn starch 3 tablespoons flour dash salt 1 1/2 cups water 3 egg yolks the same butter, lemon rind, and juice.

    Recipe #182002

    A creamy tangy Spring and Fall soup. Adapted from "Herbs" how to grow and use them, "Woman's Day Encyclopedia of Cookery", and "Gastronmique". To make this for my Vegetarian friends, I use vegetable broth instead of chicken broth.

    Recipe #162233

    When I first starting making bread, I thought putting shortening on my hands would help in kneading. I was wrong! I wound up kneading the bread in the air. So I read everything about bread making I could, and after using a lot of recipes, I made bread that won the blue ribbon in the State Fair. Although I have written the recipe to use dry yeast, I use compressed yeast, if I can find it. The temperature for compressed yeast is 85 degrees. I also use this basic white bread to make cinnamon-raisin, herb, and sun-dried tomato basil. This recipe was not intended for use in a bread machine, as it makes 2 loaves. I do sift the flour before measuring, which makes it light. Since the excitement of the Blue Ribbon Recipes on the Zaar, a lot of people have asked me questions. I am trying to answer them by tweaking my recipe, and adding comments here at the top. Someone asked if they had to use "shortening". I don't think there are too many musts... Today, I made one of the two loaves with about 1/2 cup of Calamata Olives (pitted and cut into small pieces), and about 3 ounces of a shredded three cheese blend (Parmesan, Asiago, & Romano), it was awesome. My 8 year old granddaughter could not get enough! Next time, I will try to use olive oil with this combination.

    Recipe #162214

    This is the basic Creme Glacee with added ingredients. I made this recipe up for a dinner party, and changed it mid stream. My grown son told me it had to be green, so instead of using peppermint extract, I used 3 ounces of Creme de Menthe. It did not freeze hard in the ice cream maker, but we wanted to try it, and the softness did not bother any of us. We all had seconds, some had thirds, and the small amount that was left, I put in the freezer. I suspect it will not last through tomorrow. It was excellent. The next time I make it, I will allow several hours for freezer time. This is not a fast recipe. Well! I have let enough time slip by to get to know my recipe better. The Creme de Menthe is what I now use each time. The ice cream gets hard enough to be nice, but never so hard I can't "dip" it. I had two bowls tonight!... I have to stop making this!

    Recipe #131840

    My friend Mary Greenwood first introduced me to this fine summer treat. Ingredients can vary according to what you have in your garden.

    Recipe #126087

    My best sorbet recipe. Sweet, smooth, and very refreshing. This was one of the things my mother frequently asked me to make for her when she was in assisted living. It is the first to go at ice cream socials. Everyone loves it. I serve it with my Recipe #83963. I found this in the newspaper years ago and adapted it to suit my style. For the best dessert ever, serve it in the Recipe #327004. The flavors are wonderful when combined!

    Recipe #126086

    A very colorful tasty stew. This can be as spicy as you want it. My husband, Michael made this up from ingredients on hand, the other night. It is wonderful! We like it spicy. We had this again tonight... I had forgotten how good it is. We used leftover pork roast and leftover potatoes, think I will also put this in my leftovers cookbook I am creating.

    Recipe #84599

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