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    101 Recipes

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    6 Reviews |  By MarielC

    I am so surprised that this recipe hasn't been posted yet! I've seen this recipe in so many books that it's a classic. This is easiest when made with a stand mixer. The recipe doubles nicely, in fact I rarely make a single batch. Make sure to use either parchment paper or better yet a Silpat or other silicone baking mat. You can roll them out the traditional way without the parchment but the method I use is much less mess and results in more tender cookies because no additional flour is added that could toughen them. There is no need to wash the mats between batches or change the parchment until you are done. If you own a Dobord this is the recipe to use it with. These are great glazed or not, decorated or not. If you are making 3D cookies or any shape that you don't want to spread too much you can leave out the baking powder. The yield is approximate as it really depends on the size of the cookies.

    Recipe #223477

    6 Reviews |  By MarielC

    This is simple and delicious and works with any stone fruit. Try it with plums or peaches. This is good at room temperature or chilled and is great with a bit of whipped cream or ice cream.

    Recipe #211911

    3 Reviews |  By MarielC

    This is a Rachael Ray recipe. Any type of potato cut in slices will work. Very easy and very good. Dried herbs work well also.

    Recipe #344577

    3 Reviews |  By MarielC

    This is a wonderful creamy dessert. Not as rich as flan or or other custards because it has no eggs. Serve with whatever topping inspires you - fresh fruit, fruit compote, chocolate, you name it. I prefer fresh raspberries. It should be served very cold. If you plan to make this a day ahead, decrease the gelatin by 2 5/8 teaspoons (2 1/2 teaspoons plus 1/8 teaspoon) otherwise it may be too firm. Cooking time is chilling time.

    Recipe #218544

    3 Reviews |  By MarielC

    A version of this recipe was recently in the New York Times. I've been making it this way for years and it's so much better than the recipes which start with hot brewed coffee. I usually start this at night to have fresh iced coffee the next day.

    Recipe #238125

    3 Reviews |  By MarielC

    This is a classic Puerto Rican dish that is also popular in Cuba (similar to the Dominican "mangu"). If you don’t have a tostonera (two pieces of wood hinged together to flatten plantains) use a glass or a small plate to flatten the plantains. If you don't use bacon and stop at step 2 you have tostones which also a great side dish.

    Recipe #154534

    2 Reviews |  By MarielC

    This "tea" is great for colicky babies or babies who don't burp properly and are prone to gas. Also great for anyone with gas no matter what age. It's wonderful after any kind of abdominal surgery. Great to give to kids with any kind of tummy upset. This is also know as "The Italian Grandmother Cure". The full recipe makes about 4 adult servings or 16 to 32 infant servings

    Recipe #224686

    2 Reviews |  By MarielC

    This is a great fudge recipe which I make every year at Christmas. The better the chocolate, the better the fudge so try not to use plain supermarket chocolate chips – use good quality chocolate such as Ghirardelli or Lindt. Milk, semisweet, or a mix of chocolates work well. This uses less sugar than other other recipes so it's less sweet - people who don't usually eat fudge because they find it too sweet like this. I usually use semi-sweet or dark chocolate. Cooking time is the time it takes for the fudge to firm up.

    Recipe #272854

    2 Reviews |  By MarielC

    This recipe came from a Borden's condensed milk recipe book. I adapted it a bit. I make it every year during the holidays. Heath chips are sometimes hard to find. Skor chips work well, but the result is a bit sweeter. Six oz of Heath chips is one cup.

    Recipe #106921

    2 Reviews |  By MarielC

    This is a traditional type Red Velvet Cake that contains chocolate. If you've never had this cake it can look strange because of the color but it's red due to the food coloring and also because the chemical reaction between the vinegar and buttermilk turns the cocoa a reddish brown. You can frost this any way you want. Traditionally cream cheese frosting is used, but there are plenty of versions that call for pecan or pecan/coconut frosting. Be sure to use cake flour for the best texture.

    Recipe #220064

    2 Reviews |  By MarielC

    I based this on a recipe by Ellie Krieger. If you don't tell anyone they'll never know it has tofu in it.

    Recipe #218468

    1 Reviews |  By MarielC

    This is from Everyday Italian.

    Recipe #296881

    1 Reviews |  By MarielC

    I would not be allowed at the family Christmas party if I didn't make these. Super easy, inexpensive and delicious. Cut into small or large bars. The filling must be added to the hot crust – do not let the crust cool. Make sure to use a 9 inch pan (not an 8 inch). Also good when made with limes.

    Recipe #147590

    1 Reviews |  By MarielC

    From Pillsbury Bake Off. Here for safe keeping and to try soon.

    Recipe #421529

    1 Reviews |  By MarielC

    I got this recipe from the Ocean Spray web site and put it here because I have to try it. It looks really good.

    Recipe #222649

    1 Reviews |  By MarielC

    I got this from the Ocean Spray web site and plan to try it soon. It looks good, quick and easy.

    Recipe #222651

    1 Reviews |  By MarielC

    This recipe is more of a guide than something that needs to be followed exactly. Use either homemade brownies or a mix. Use as many Snickers bars as you like – any size will do. Use any type of nuts you want. If you like you can mush the chopped Snickers bars into the ice cream but that’s more work. Make the base ahead and then assemble right before serving. The ingredient amounts can be changed – add as much or as little as you want of the hot fudge and caramel. Use another type of candy bar if you prefer. It's important to bake the brownies in a springform pan. Have fun!

    Recipe #344614

    1 Reviews |  By MarielC

    From the NY times, here for safekeeping

    Recipe #421515

    1 Reviews |  By MarielC

    This recipe is based on one found on the Food Network website but after I made it a few times I tweaked it and it’s even better. This is so good, super easy and best of all guilt free because it’s low in fat and calories because there is no cream in it. You won’t miss it though – it’s full of real banana flavor. For even more savings on fat and calories use a real dairy light whipped cream from a can. If you don’t have a hand blender just mash the extra banana with a fork and mix it well into the pudding. Time to make stated does not inlude chilling time.

    Recipe #177375

    1 Reviews |  By MarielC

    From the NY Times, here for safekeeping and to try.

    Recipe #423886

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