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    445 Recipes

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    An excellent cake from Dr Oetker German Home Baking that's simple and easy to make. Hazelnut cakes are also made in Switzerland and probably other European countries. If you have a kitchen scale I would recommend using the weight measurements as they're more accurate but to make it more friendly to North American kitchens I added volume measurements in brackets. You can find bitter almond essence in German delicatessens and in some supermarkets.

    Recipe #270016

    Found in the Toronto Star. Adapted from Jewish Cooking for All Seasons. The tester tried this recipe using different types of apples (Crispin, Honeycrisp, Empire, Golden Delicious) and recommends Crispin (Mutsu) and Honeycrisp. An apple corer may be used rather than a melon baller. You'll have a smaller hole that cuts right through the apples and you'll be able to stuff more apples.

    Recipe #269907

    A recipe found in The Toronto Star. It was adapted from Jewish Cooking for All Seasons: Fresh, Flavorful Kosher Recipes for Holiday and Every Day (2006) by Chicago restaurateur Laura Frankel. The tester tried this recipe with various apple varieties and preferred the firm and tart Empire apples. The dish is recommended as a side to roast meat. If you don't have a melon baller you can use an apple corer. Your hole willl be smaller and it will cut right through the fruit. You'll have extra stuffing to fill a few more apples.

    Recipe #269905

    From the Toronto Star. Adapted from Gourmet. Updated on July 7, 2010 to include the quantity of water needed (oops)

    Recipe #269533

    This is one of a series of intriguing apple recipes I saw in the Toronto Star. The original recipe by executive chef Owen Steinberg uses Henry of Pelham baco noir, Persall Naturals canola oil, and Essence of Niagara baco noir balsamic vinegar and maple vinegar. Toronto Star food editor Jennifer Bain used balsamic vinegar instead of baco noir balsamic vinegar. President's Choice makes maple balsamic vinegar. One or both sauces can be omitted if you prefer. I haven't made this yet so preparation and cooking times are all guess-timates.

    Recipe #269362

    This recipe comes from a little booklet called "What's For Dinner?..Eggs!" that I picked up at the Royal Winter Fair. The cooking times assume that the veggies are already cooked.

    Recipe #268539

    This is a Weight Watchers recipe. It's only 2 pts per serving!

    Recipe #268533

    From oetker Baking is Fun. This recipe calls for egg liqueur. You can use Advocaat, a Dutch drink, for the egg liqueur. There are recipes for homemake versions on Zaar i.e. Recipe#220650

    Recipe #268194

    Macaroon cookies in many different flavours can be found in many bakeries in many European countries including Germany and Switzerland. This recipe was found in Oetker Baking is Fun

    Recipe #267678

    A lovely moist, sticky tart, great served with whipped cream This recipe was originally for the large size Tupperware Quickshake, where 1 cup = 1 seal (the lid of the quick shake) I got this recipe from an online recipe exchange. I haven't tried it yet but it sounds good. The recipe didn't mention number of servings.

    Recipe #267612

    Another recipe from oetker Baking is Fun I love this book and I have to finish recording the recipes before returning the book its owner.

    Recipe #267601

    From Oetker Baking is Fun. Use other jams than red currant if you wish. The number of cookies you end up with will depend on how thick or thin the dough is rolled out. In Switzerland these cookies would be called Spitzbuben

    Recipe #267572

    Here's a pie crust recipe that has been drastically reduced in saturated fat. I haven't tried it yet but it does sound like a promising recipe. Can be made ahead by tightly wrapping in plastic and refrigerating for up to 2 days or freezing for up to 6 months. Cooking time does not include chilling time.

    Recipe #267426

    Do you love chocolate? almonds? Then you'll love these cookies. The recipe comes from a Christmas edition magazine and was originally in German.

    Recipe #267421

    From Oetker Baking is Fun. This recipe is unusual in that it uses rye flour and whole wheat flour rather than all purpose flour.

    Recipe #267320

    This is another family favourite Christmas Cookie from Dr. Oetker German Home Baking Oetker products can be purchased at major groceries and German delicatessens. Preparation time does not include refrigeration time.

    Recipe #266158

    Original recipe comes from Weight Watchers - 3 pts per serving

    Recipe #265240

    I got this recipe from a magazine of Christmas recipes and crafts. They can be eaten or used as decorations.

    Recipe #263907

    Meringue cookies made with Splenda

    Recipe #263222

    A tasty vegetarian entree using flavours from the Mediterranean. This recipe comes from the Vegetarian Times.

    Recipe #262614

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