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    46 Recipes

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    This is another of my brother, Dave’s winning recipes which has become a family favorite. By the time the dish is done, the cook should be as well marinated as the boeuf! If you wish to make this gluten- free, omit the flour and thicken the gravy with cornstarch just before serving.

    Recipe #520817

    This is my youngest son’s favorite birthday treat – he doesn’t really like cake. The oatmeal crust is quite a challenge, to say the least! This is one dough that needs to warm up a little bit after chilling in order to roll it without cracking all over the place. The final result is so worth it, though. It’s beautiful and delicious!

    Recipe #520781

    A sweet whole wheat cracker, much better than any store bought ones! I also like that they don’t use eggs, so if the kids eat a little raw dough it won’t hurt them. If you wish to substitute Splenda for some of the brown sugar, hold it aside and stir it in last, right before chilling. You can use a product such as Kretchmer's Toasted Wheat Bran for the bran called for in the recipe.

    Recipe #520766

    This makes a very refreshing vinaigrette-based salad. It goes well with roasted meats, and even complements spaghetti with meat sauce. It’s a nice green veggie to take on a picnic or to a covered dish dinner. If you’re running short on fresh broccoli, fill in with fresh carrots sliced about 1/4” thick and steamed along with broccoli. May substitute pecans for almonds. Recipe is from the Sunkist Fruit website, with a few adjustments of my own.

    Recipe #520760

    I got this recipe from the blog They are a copy-cat of Raincoast Crisps, which I can no longer find in my town. Since I prefer the cranberry flavor, I changed the recipe a little, which I post here. These are fabulous with goat cheese or other savory cheese spreads, or on their own as a savory snack. (Raincoast Crisps is a trademarked name, made by Lesley Stowe foods.)

    Recipe #520590

    Gluten free light tomato soup, easy to make. The original recipe as given to me called for 1 ½ cups of butter (3 sticks) and 1 ½ cups of sugar. I never could bring myself to use that much! We enjoy this instead of canned tomato soup which contains starches and other non–soup ingredients.

    Recipe #519903

    This is a nice spicy dark gingerbread cake that's kind of dense, but tender. It makes a full, tall cake in an 8" or 9" pan; if you want thinner cake, use a 9" X 13" pan and bake it for less time. I usually serve it right out of my Corningware baking pan, but if you wish to turn it out onto a serving plate, line the bottom of the pan with parchment. I like to use whole wheat flour, and since it is normally moist and dense, it seems exactly the same as all purpose flour. I also switched out butter for the shortening originally called for.

    Recipe #519769

    These griddle-baked cookies are the closest I have come to the flavor of old fashioned Sunshine Golden Fruit Bar cookies, which are no longer sold. Yum!

    Recipe #519071

    This is a nice healthy quick bread, based on a recipe from Epicurious. I made some changes to suit my taste. I like to bake it in a long, narrow Pullman loaf (10 ¾” X 3 ½ “), to make it easier to slice. Excellent sliced thinly and toasted, with peanut butter or butter and marmalade. Makes 1 loaf

    Recipe #518994

    These have a pound-cake texture – the best!! This recipe is based on one from Bon Appetit. To make spiced madeleines, add ½ teaspoon ginger, ½ teaspoon cinnamon, 1/8 teaspoon allspice, 1/8 teaspoon ground pepper, and a pinch of cloves, to the flour. Subsitute honey for half of the sugar.

    Recipe #516936

    this is an easy one-bowl sponge cake without butter! My mother and my Grandma Kate’s favorite was raspberry jam in this roll, but it’s also good with grape or strawberry. I like homemade blackberry, with the seeds strained out. Just use your favorite. My family always used the cake as the base for fresh strawberry or peach shortcake – it would soak up the fruit juices but not fall apart like pound cake.

    Recipe #516480

    I saw this made on the TV show, Kelsey's Essentials. She served them with lamb shank ragu. I'm posting it here for safe-keeping, and plan to make it to serve with pesto sauce.

    Recipe #515185

    This goes with Easy Caramel Cake - ATK also posted here. Wait to start frosting until cake is completely cooled; frosting must be spread while cool.

    Recipe #514713

    From America's Test Kitchen - frost with Easy Caramel Frosting - ATK, also posted on this site. Don't make frosting ahead of time, as it must be spread while it's still warm.

    Recipe #514712

    This recipe makes 2 servings, but is easy to scale up for more. Very quick for a weeknight, and a savory and different way to serve fish. Use firm white fish, such as halibut, cod, or mahi-mahi. if you don't have fresh tomatoes on hand, use an equal amount of canned diced tomatoes, drained. I sometimes substitute slivered almonds for the pine nuts.

    Recipe #514711

    I adapted this recipe from one I found on Martha Stewart's website. It's delicious and filling, a little spicy, with plenty of vegetables, and it's on the table in 45 minutes! What more can you ask? Oh, yes, it's gluten-free. Use as many vegetables as you want - the more, the merrier. Make sure you start the brown rice first, then begin your veggie prep.

    Recipe #514262

    I got this recipe from a magazine advertisement for margarine. I use butter and a little oil instead, but the rest is the same. We love it! I like it with brown rice and steamed broccoli or asparagus. Use the best quality Marsala wine you can find - it really makes a difference.

    Recipe #513533

    This recipe is from The Winchester Star newspaper, Winchester, Virginia, from about 1995. This dish has the flavors of chili rellenos, without trouble of stuffing, dipping in batter, and frying, and a lot less fat! It's great as a side dish with tacos or mexican chicken. I have served it cut in 1" squares as an appetizer at a party, and it was a hit! I often double it, bake in a 9 X 13 pan, and take to covered dish suppers. If you wish to use fresh chilis, use 3 large mild banana peppers or anaheim chilis, roasted, peeled and seeded.

    Recipe #513024

    This has been a favorite with my family for years. It's so easy to make, just pour the sauce over the chicken and bake! You can use boneless or bone-in chicken thighs. Serve with my Simple Spanish Rice and a crisp green salad for a quick and satisfying meal.

    Recipe #513023

    This goes great with my Baked Mexican Chicken Thighs. Start the rice after the chicken is in the oven, make a salad, and dinner will be ready within an hour. If you prefer to use brown rice, just adjust the cooking time according to the recommended time on the rice package.

    Recipe #513022

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