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    111 Recipes

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    This treasured recipe is unlike any I'd ever seen, but had tasted in fancy restaurants. It has a few extra steps, but once you've had this perfect ratio of custard (missing in most recipes), sponge cake, and coffee, you will never go back! Recipe from Mercedes Zezza, Naples from Richard Sax's Classic Home Desserts. Note: the directions are long but specific to ensure a perfect dessert.

    Recipe #121567

    I love the soft texture the Bisquick gives these muffins. They remind me of the boxed muffins I enjoyed as a child. These can be mixed up faster than it takes for your oven to preheat!

    Recipe #117370

    From Seattle's take out shop "Pasta by Request" this is my all-time favorite recipe! It raised $100 dollars for our school's Silent Auction (along with salad and cheesecake). It has a chunky vegetable red sauce and a creamy Parmesan white sauce. It uses feta and mozzarella cheeses. It is very elegant but a real comfort dish. Cut leftovers into squares; freezes great already baked (cut into squares and put in Ziplock freezer bags) or unbaked! Recipe requires recipe #102470. It makes it pretty easy if you make the red sauce the day before and use no-boil noodles.

    Recipe #117371

    This is a delious Mexican meal that with a modern flavor, but made in the trusty crock pot. You can double the recipe.

    Recipe #117327

    This is an old English recipe from my husband's great nanny. I have made it countless times. It makes any dinner party cozy and you will get lots of raves.Make it ahead of time and reheat in oven and serve with a crisp salad. Any child who likes a crust will love it. Each slice is deep with the filling and it stays together beautifully. It is my family's favorite recipe and I make it all seasons.You might have enough filling for two pies. Note: recipe reflects a change in cook time for filling: 25 min. or until potatoes are tender.

    Recipe #117326

    This "light as a feather" bread is spongy and full of air holes, not leaden like many focaccias. Try it with BLT, fresh basil, sprinkled with vinaigrette for a fabulous sandwich or a bacon/egg. This dough also can be used for deep dish pizza crust. Recipe from "Cook's Illustrated".

    Recipe #117325

    This crust flaky all-butter crust is from "Rosie's Bakery: All-Butter Fresh Cream Sugar-Packed Baking Book." You mix it up easily in your food processor.

    Recipe #117324

    This has been a comfort dish for me for years. Different from the broccoli side dishes that call for cream soup (I love them, too!), this one has a buttery Parmesan sauce that goes great with the broccoli. The oregano is the secret ingredient that makes this dish. This can also makes a satisfying meatless entree. Note: this can be a terrific main dish using rigatoni noodles.

    Recipe #117323

    My daughter's number one favorite food I make are these soft, buttery rolls from "Bread Machine Magic." I have made these a million times and could do it in my sleep. The dough is a cinch to work with and they turn out exactly the same every time. Leftovers are great with jam. This bread dough makes a delicious kid-friendly pizza crust, too. Cooking time does not reflect the rising time. Recipe from "Bread Machine Magic."

    Recipe #117322

    These muffins have such a fine grain that they're almost cake-like. They still have that golden corn look and taste and rise high and stately in the oven. Recipe from famous Junior's restaurant in Brooklyn.

    Recipe #117321

    A new twist on this old favourite - it's baked in a pie plate with bread crumbs as a crust, then served up in a slice, just like a pie. Recipe from the famous "Junior's" restaurant in Brooklyn.

    Recipe #117320

    From Quick Cooking, this pumpkin bread has chocolate chips. Posted in response to a request. Don't be alarmed about the sugar amount! It makes 3 loaves.

    Recipe #117319

    My husband's friend's mom made these throughout his childhood. She would set out bowls of fillings and whipped cream and let everyone make his own tart. Luckily she is not one of those people who doesn't share recipes! These are very light and fresh tasting and are great for entertaining. The tarts can be made up to 3 weeks ahead (stored in tin). I always make the lemon filling and a couple of others to add variety. You can used canned pie filling if desired.

    Recipe #117318

    These cookies have been served for over 75 years in the quiet village of Orkney Springs, VA. We have stayed in this retreat center called Shrine Mont where people come for rest, devotion, and fellowship. A couple of things set these cookies apart: butter and shortening ensure a thick cookie, soft in the middle, with a touch of almond extract.

    Recipe #117317

    My favorite stew recipe, from "Cold Weather Cooking, " by Sarah Leah Chase (one of the authors of Silver Palate) has a tomato based sauce, rounded out with mustard, spices, and a touch of brown sugar. You don't brown the meat first, so it's fast and doesn't make a mess! The secret is baking for several hours at a very low temperature.

    Recipe #115792

    I've always loved the Original Sara Lee Cheesecake and this easy version reminds me of one. This cheeesecake is great for a weeknight dessert, since it takes only minutes to prepare. It sets up beautifully and evenly. Cooking time does not include the one hour refrigeration.

    Recipe #115442

    This creamy soup is a true comfort dish for my family.It has a similar flavor to a chicken pot pie. If you are lucky enough to have some chopped chicken cooked/frozen, this can be put together unbelievably quick! This is extra good when garnished with croutons.

    Recipe #115253

    This recipe makes the creamiest NY style cheesecake! It is a family secret recipe that luckily fell into my hands! It is told in her authoritative voice, "Don't touch that oven!" Don't worry, it actually is very easy to put together, and definitely worth it!

    Recipe #114998

    Normally I don't stray from my favorite Rocky Mountain Oatmeal Cookies, recipe# 102198, but when I opened a new bag of Sun.Maid raisins I was impressed how fresh they were and thought I'd check out its new recipe. I had a feeling the milk the recipe was going to add something special, and even though I normally equate milk with "cakey" cookies, I had "good vibes" and decided to give it a try. My family is so glad I did! The cookies are ultra chewy and practically melt in your mouth. They are not brittle, crispy, or cakey, so if those are what you're looking for, keep on looking!

    Recipe #114864

    I've made this recipe from Ladies Home Journal for the past 15 years. My original copy is half burned (a little problem toasting the coconut) so I thought I better get this published. The cookie dough is so delicious; tastes like a candy bar. The toasted coconut takes it to new heights!

    Recipe #114638

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