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    You are in: Home / Caroline Cooks's Public Recipes
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    175 Recipes

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    From recipe book included with W-S bread machine. Very light; nice texture and make great toast. Dry buttermilk powder can be found in the grocer's baking section and has a longer shelf life than liquid; keep refrigerated.

    Recipe #131939

    Makes a delicious dish for a meatless meal!

    Recipe #131373

    Hey Jude has a dipping oil #81891, which I made.(yummy!) Had left-overs, sooooo...use as a saute for summer squash. Was it ever good! A chef's hat tip to Hey Jude for this versatile blend. Bet it's good on pasta. NOTE: Ingredient listed as olive oil, but use Jude's dipping oil mixture.

    Recipe #130780

    Like a slice of pudding. Very very moist and dense--in loaf form. Make a tasty dessert or mid-morning snack with a hot cup of tea.

    Recipe #130042

    If you like chunky spreads, this is a great way to use up left-over ham. Can use chicken, turkey, or tuna. Excellent for bread sandwiches, pita pockets or spread on crackers. Cook time= Chill time.

    Recipe #129533

    Different and delicious. Appetizer or entree.

    Recipe #129412

    I'm a real fan of Tilapia with so many ways to fix it. Here's another. Delicious! Excellent for those who do not like fish, but need the Omegas.

    Recipe #128901

    Give your fresh green beans a lift with Balsamic vinegar! Fast and tasty.

    Recipe #128900

    A takeoff on Uncle Bill's recipe #88212-- served as a terrific fish sauce. Adds a tangy compliment to sauteed Tilapia.(Prep time doesn't include refrigeration.)

    Recipe #127254

    Oh, so good! (Prep time doesn't include pitting the cherries.)

    Recipe #127248

    Interesting combo of flavors. Easy to prepare and guest-worthy.

    Recipe #126317

    A quiche without the crust. Great for luncheon or for a weeknight entree. Cod fillets, poached in crab liquid, taste just like crab.

    Recipe #125560

    Easy and delicious! Can be varied to suit different tastes. Will freeze for multiple casseroles! I make in 2-serving sizes, for this size, recipe will make 4 dishes.

    Recipe #125083

    A different approach to "the same-old-same- old pizza". Blue Cheese lovers---go for it! Makes terrific appetizers or with a supper salad as well. Ingredients amounts vary to allow recipe personalization. Variation: Cooked and chopped ham can be added.

    Recipe #123471

    A terrific blue cheese dressing/dip! The olives give it an extra zip. Very good with veggie tray or oven-fried potato wedges. I add more blue Cheese; adjust to YOUR preference. Cooking time = refrigeration time.

    Recipe #120693

    This is a quick and pretty dessert to make, and has always gotten lots of compliments. Makes a excellent finale for a spicy entree. Pound cake may be substituted for Angel Food Loaf. ENJOY!

    Recipe #120235

    In the past, Robert DuVall owned a restaurant just outside Washington,DC in The Plains, VA, called The Rail Stop with excellent food and ambience! The crab cakes on the menu were from his Mom's recipe box. So very good...and the sauce below? Included as one that I use to compliment DuVall's crab cakes. I use fresh garlic chives from the garden in place of the chives AND the garlic. Will post photo when approved.Note: Time does not include refrigeration.

    Recipe #119650

    Different and tasty way to change from the ordinary. Even "Mr.Picky"-older son likes these; hope you will try them.

    Recipe #119225

    Easy! a family and guest-pleaser. A better-than average-chocolate is a must! Try adding in-season sliced strawberries over bottom layer after spreading pudding filling! So yummy! Cooking time does not include refrigerated time. Note: Several reviewers have commented on glaze "setting up" fast. Best to assemble while cake layers are at room temp. Added 07.21.12 "Why is it called a pie?", and "Why the name 'Boston'?". Why "pie" instead of "cake?", probably because colonists baked cakes in pie tins as they did not own cake pans. As far as the name Boston Cream Pie, story began when a New York newspaper in 1855 published a recipe for a 'Pudding Pie Cake'. Recipe was similar to the Boston Cream Pie recipe of today except that it had a powdered sugar topping. In Boston, Harvey D. Parker opened a restaurant called Parker House Restaurant. On the menu was a 'Parker House Cake Pie", which has evolved into Boston Cream Pie. :)

    Recipe #118006

    Great little balls to have ready to throw into sauces, stews, or soups to thicken and enrich. I have not tried this with margarine; might work tho. IMO, the butter gives a richer taste. Keeps in a refrigerated jar for up to 3 weeks.

    Recipe #117333

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