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    You are in: Home / Amethyst42's Public Recipes
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    14 Recipes

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    Not signifigantly lower in fat or calories than the regular, but higher in fibre, anyway!

    Recipe #378058

    I'm trying going 'paleo', which basically means, no grain, no dairy, no sugar, no salt. I made this tonight and it was a big hit.

    Recipe #457589

    From Anna Thomas' The Vegetarian Epicure. I learned to cook from this book. My book is falling apart so I'm putting it in so I can print it out.

    Recipe #210127

    I am adapting this from Pumpkin Gingerbread on Allrecipies, so I can have the nutritional evaluation with whole wheat instead of white flour and brown sugar.

    Recipe #398878

    This is just a made-up recipe that uses up leftover chicken and my whole family likes. It vaguely resembles burritos....

    Recipe #272956

    I need to store this somewhere before the book I have it in disintegrates! I have used whole wheat flour with no change in performance.

    Recipe #501700

    I've adapted a couple of recipes from here and there, and give this away for Christmas presents every year. We have a dehydrator, so my fruit has no sulphites in it. You can of course change the fruits to ones of your liking, I just find this combo particularly tasty. Enjoy!

    Recipe #201497

    Cookies to impress your holiday guest with! From Martha Stewart's Holiday Cookies magazine

    Recipe #259280

    Very moist, not-too-sweet, with nice little hits of tart from the chopped cranberries. This is from Anna Thomas' The Vegetarian Epicure Book Two

    Recipe #341089

    This is adapted from Miss Erin Clofelter's "BBQ Pot Ribs" (#11386) recipe for the crock. I've tweaked it to my tastes, and have enjoyed it many times.

    Recipe #414966

    This has become a standard in our house. Even though it has 'grown up' ingredients, the kids all love it! Adults too! It is CRUCIAL to use parchment paper or a silicone sheet, greasing the baking sheet is not enough, the cookies WILL stick. From Martha Stewart's Holiday Cookies magazine

    Recipe #259277

    I recommend doubling the recipe - the first 24 never last long!

    Recipe #279370

    This dish, commonly served aside roast beef, is good on it's own, but one should never forget it's true purpose: a cup to hold as much gravy as possible :) This is my granny's recipe. I had had equal success with white or whole wheat flour. Yay Yorshire Pud!

    Recipe #353510

    In Manitoba, where I live, there is a significant population of Icelandic heritage. Thus, this recipe is a popular one on dainty trays in my area. Here is the story of Vineterta as told by my mother's recipe book, "Through the Years", from the Selkirk Ladies Hospital Auxiliary (1982): "Vineterte is known to us as an Icelandic Cake., sine it was introduced to us by the Icelandic settlers who came here a hundred years ago. Vinaterta is also known as Wine Torte.However, we recall a story regarding the origin of this cake. It was said to have originated in Vienna. In those days before Iceland had it's own university, students went to Vienna to study. There they were introduced to this famous torte. It is a popular cake, especially at Christmas time when it is cut into small slices and served on a tray of holiday dainties and cakes."

    Recipe #471362


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