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    133 Recipes

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    2 Reviews |  By Charmed

    I adapted this recipe from Martha Stewart after making a mistake in the original recipe and finding the consensus was my "mistake" version was better than the original. I tweaked it a little, came up with these, and they are always a hit. They are great even with just the dried cherries as well, and are good with or without the walnuts. Feel free to add more or less of the white chocolate and walnuts (if using) according to your taste. The recipe halves (or doubles, etc.) easily. I also find these are better made in drier weather, as you get a light, slightly crispy outside, which humidity seems to soften. However, they still taste great. Note the number of servings changes depending on the size of the cookies.

    Recipe #462385

    1 Reviews |  By Charmed

    I included them on my Christmas cookie platters this year, and everyone made a point of telling me how good they were. I found the recipe on the web. The raisins were my idea. Dried cranberries would be as good, if not much, much better. Or leave them out completely. Both light and dark brown sugar work beautifully, although I think I like the dark brown sugar version just a tiny tad more. I used good-quality white chocolate chips mixed with about 1/2 teaspoon of shortening for the drizzle. And if you can, use freshly ground nutmeg. Also, you can use up to 3/4 cup raisins or dried cranberries. Any way you try it, I think you'll love them. (Time does not include chilling time.)

    Recipe #405893

    1 Reviews |  By Charmed

    Easy, quick recipe for fudge. Enjoy!

    Recipe #344943

    2 Reviews |  By Charmed

    I found this recipe on the web. I've made them as is and have also added finely chopped nuts. They are wonderful! The recipe makes a lot of cookies, but I never figured out how many and it also depends on the size of your cookie cutters and how thick you make them, so the amount shown is very estimated.

    Recipe #343576

    This is from a recipe I found in one of Craig Claibourne's cookbooks. It's my favorite sweet and sour sauce, which I sometimes use as is, sometimes add ingredients too. If you prefer a thicker sauce, add more cornstarch. If you prefer a darker red sauce, add more red food coloring. You can also add ketchup but it will change the flavor. It's a nice, light sauce.

    Recipe #342184

    1 Reviews |  By Charmed

    From Betty Crocker's "Bake Up A Story," posted by request. Prep time does not include chilling time. The recipe I had did not specify number of servings.

    Recipe #341843

    1 Reviews |  By Charmed

    After having stuffed peppers a few times I finally just decided I didn't like them. That was until a neighbor brought me some stuffed peppers for dinner one evening while I was ill. I decided to eat them just because I felt too sick to make anything for myself, and I'm glad I did. They were absolutely wonderful, with a different, richer flavor than the traditional stuffed peppers I had always tried before. She was hesitant to give up her secret, but I begged and begged until she did. So here it is. Note that the lemon juice and sugar are optional. They were my adaptation to the recipe, and I like the flavor they impart to the sauce. But it is a matter of personal taste and the peppers are still excellent without them. Just use the "secret ingredient" that replaces the traditional tomato sauce as is. A 4th tablespoon of rice can also be added if you prefer, but if you do, add 2 more tablespoons of the liquid to the meat mixture. There is also a note at the bottom which gives directions on preparing these on top of the stove or in an electric skillet if you'd prefer.

    Recipe #341816

    1 Reviews |  By Charmed

    Yes, another brownie recipe. I never much liked brownies made with cocoa powder until I discovered that using 1/2 vegetable shortening made a big difference in the texture, resulting in a much fudgier, firmer cocoa brownie. If you leave out or substitute for the butter or the shortening it just won't be right. Feel free to add nuts or chips if you like, they are good without them. My preference is to frost them, with or without nuts. If you use the basic ingedients, however, I think you'll like the resuls.

    Recipe #340977

    I was never much a fan of tuna patties, but I was tired of the same old same old tuna, and wanted the convenience they offer, I kept experimenting until I came up with these. I think they are very good, and are even better with one of the three dipping sauces I like to make with them (the mustard dill sauce is adapted from the Joy of Cooking). Made smaller into bite-sized pieces they also make great appetizers when served with the sauces. They are great cold as well, and even will tend to keep a bit of the crispness. Prepare the dipping sauce first so they can sit a bit in the fridge to let the flavors blend. If you can make the sauces the day before or early in the day, even better. Any creamy dill sauce is also good with these, or feel free to use your own favorite. They are even good plain without any sauce. As far as the crackers go, Ithe recipe calls for Ritz crackers, but I have also used Club, and even plain saltines or soda crackers in a pinch, although a bit of the richness of flavor is lost. I've also combined crackers when I've had some of each left over. Although you can make them into crumbs in a blender, I like to use my tabletop electric mini-chopper because it gives a better, coarser texture. The blender crumbs are very fine and will give excellent results as well, I think the slightly coarser crumbs are a bit better.

    Recipe #340704

    I discovered this amazing candy recipe a few yeas ago in a Great American Baking book. Besides being very easy to make, reasonably economical and absolutely delicious, with a really great, just-right chewy, fudgy texture, they actually have some nutritional value, with no fat added other than what's in the peanut butter.and chocolate. And don't let the main ingredient put you off. I was skeptical since I hate powdered milk, but I became a believer. Sprinkle the tops with some colored sprinkles or finely chopped peanuts and they will be a hit on any holiday tray. Some recipe suggestions: You can use a cup or so of semi-sweet chocolate chips for the coating instead of the solid squares. Also, although the recipe calls for 1-inch balls, I prefer making smaller ones, about 3/4", which makes more candies, so I need to melt more chocolate than called for to have enough to coat them all.

    Recipe #340297

    A step above the traditional carrot cake, It's delicious, pretty, and wonderful for a holiday table.

    Recipe #339729

    4 Reviews |  By Charmed

    You won't miss the sugar in these cookies, which I adapted from a traditional recipe. The splenda should be the type that measures the same as sugar. If not, you want enough to equal 1/4 cup sugar. I recmmend using either all butter or at least 1/2 butter and half margarine, I also highly recommend using the St. Dalfour Strawberry Preserves, otherwise you won't get as good results. They are absolutely wonderful, sugar free with no artificial sweeteners and much better and more flavorfful than any other brand I've ever tried. I can't even tell the difference between the St. Dalfour strawberry preserves and those with sugar. It's worth the effort and price if you can find them. The company has a website you can order from, and tther flavors are great as well. Also note that if you plan to store the cookies for a bit, it might be better to bake them without the preserves and fill them just before serving.

    Recipe #338040

    2 Reviews |  By Charmed

    I found this wonderful recipe in a Penzey's catalog and it became one of my favorites. I posted the recipe as I found it, but check the notes at the bottom as I made a few suggestions for the tweaks I've made.

    Recipe #336438

    This is a really wonderful pie. The oatmeal rises to the surface during baking and creates a sweet, chewy crust, very similar to pecan pie. I like the addition of honey, which I haven't seen in other similar recipes. It does call for dark corn syrup, but I've used the light instead with excellent results. I found this recipe years ago in a Women's Circle recipe magazine.

    Recipe #336260

    2 Reviews |  By Charmed

    This is my favorite cookie recipe, and they really are very similar to what they call Chinese Cookies in the New York bakeries. People really like them. They have a great flavor and an interesting texture. They are crisp and a bit crumbly once bitten into without being hard, and a great cookies for mailling. They are also versatile. The recipe is for vanilla cookies, but there are other decorating and add-ins that are listed in the recipe that make them even better. My favorite is to make them into marble cookies, as explained in the recipe. You can substitute all-purpose flour for the cake flour with very similar results, which I do quite often. Instead of 3 1/2 cups, use 3 cups plus 2 tablespoons all-purpose flour and 1/4 cup cornstarch, sifted before using. Also note that if using an egg wash to adhere decorations to the dough log, you can use just a yolk or white you have saved from another use instead. The time is estimated based on the marlbe cookie variation. It will take less if you're making them plain. It does not include chilling time.

    Recipe #336177

    7 Reviews |  By Charmed

    This is wonderfully heady and comforting, and perfect with an Indian meal. I've made it as directed, but also have a coffeemaker I use just for tea, and most often make it in that. I'll just put the spices in a coffee filter with the tea, then throw a cardamom pod in each cup when I serve it. It's great cold too (but I prefer it hot, with a little sugar)

    Recipe #94606

    1 Reviews |  By Charmed

    A really refreshing, summertime cold raspberry soup with a tang from the addition of cranberry-raspberry juice. Hope you enjoy it!

    Recipe #94583

    1 Reviews |  By Charmed

    The slighty crispy, chocolate chip topping on this cake is the best part! It makes a great dessert, snack cake or coffee cake. You can use either miniature or regular chocolate chips; the miniature just tend to cover the cake better, but I usually use the regular, and never had a complaint yet! I would also suggest letting the cake sit overnight. The flavors mellow, and it's even better!

    Recipe #94576

    A wonderful maple-flavored baked french toast breakfast casserole with apples, raisins, and nuts from Yankee Magazine. Time does not include chilling time.

    Recipe #94480

    This lost bread (french toast) recipe has an interesting twist; it's made with cornbread. Although it's written with direction for using a box of corn muffin mix, feel free to substitue your own homemade cornbread (see the note at the bottom of the recipe). From the McCormick Cookbook. (Time includes making the cornbread, but not the cooling time.)

    Recipe #94374

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