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    8 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    3 Reviews |  By Mole

    This is the sauce I use in my lasagna recipe, along with bolognese sauce. It's from the local paper, but considered one of the classic mother sauces.

    Recipe #117939

    2 Reviews |  By Mole

    Not quite as fattening as a Cinnabon, but still very, very good. Alot easier to make than it would seem. Don't be intimidated by rolling out the dough, since it rolls rather easily. "Recipe created by Todd Wilbur"

    Recipe #143342

    9 Reviews |  By Mole

    This recipe was given to me by an English coworker, and it is unbelievable! Would make a great dessert for a holiday dinner. It's called a pudding, however, this is a moist cake with a caramel topping (the sticky part). You'll find that the caramel recipe alone is great, and could be used for many different things.

    Recipe #136702

    4 Reviews |  By Mole

    This recipe was modified from the Nov 2005 Cooking Light, so they get all the credit in the world. It was one of the first recipes that I've made where the final product looked EXACTLY like the picture in the magazine. Very good recipe. My version tasted similar to crescent rolls, but much better and homemade!

    Recipe #142583

    35 Reviews |  By Mole

    This is Wolfgang Puck's recipe, and we love it. If you don't have honey, just use sugar. We've found that this makes some of the best dough we've ever had.

    Recipe #117941

    4 Reviews |  By Mole

    I got this recipe from our local paper. Others say it's Emeril's recipe, but it didn't say so in the paper. Either way, it's not mine, but I tried it and it rocked. It isn't like the lasagna you normally make, as it doesn't have Ricotta or Mozzerella. But trust it, it's different and it's awesome. It actually tastes more authentic than the cheesy style lasagna. Also, original recipe called for Spinach Pasta (homemade), but I substited Barilla brand (ready to bake) shells. If you don't know how to make a bechamel, I'll post a recipe and attempt to link it.

    Recipe #117936

    1 Reviews |  By Mole

    Make italian sauce like a 5 star restaurant. Sure to be a crowd pleaser. This sauce was posted in our local paper by an Italian chef, whose mother made this sauce for their lasagna recipe (I'll post the lasagna recipe later if it's any good).

    Recipe #117538

    1 Reviews |  By Mole

    Not your everyday roll. Sort of a cross between a biscuit and a roll, but better than both! A good quality unfiltered hefeweizen will give these rolls a rich wheaty color when baked, which makes them look and taste healthy! I use Franziskaner Hefeweizen in my recipe, but any wheat beer will do. Goes great with a bowl of chili, but would even stand up to the best tenderloin or prime rib! Your friends will want this recipe!

    Recipe #112818

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