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    158 Recipes

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    This recipe is from "Preserving the Harvest" by Carol W. Costenbader. You can either make your own cranberry sauce or use a store-bought canned variety.

    Recipe #134901

    Also from "Preserving the Harvest". Carol Costenbader says, "You'll find this aristocratic concoction in specialty food stores. Now that you have the recipe, you can wow your family and friends." You'll need to start this a day ahead so the leaves can steep overnight.

    Recipe #134898

    Another recipe from "Preserving the Harvest." I am going to try it in a couple of months, when the weather cools down.

    Recipe #134893

    This is another recipe from "The Big Book of Preserving the Harvest" by Carol W. Costenbader. It is supposed to calm the nerves and digestive tract. If you grow your own herbs and dry them, it is really good, but you can use storebought.

    Recipe #134887

    This recipe comes from "The Big Book of Preserving the Harvest" by Carol W. Costenbader. I made some a few years ago and they're very good. This is an easy recipe that even inexperienced home-canners can make. You will need either two pint jars or 1 quart jar, preferably wide-mouth to make packing easier. No need to sterilize, as you will be processing for 30 minutes. Remember to use the freshest possible produce. Don't use the ones that come in bags!

    Recipe #134886

    This is another recipe from Barbara Ciletti's "Creative Pickling at Home." Ciletti states, "This recipe blends fresh peaches with crushed raspberries and a touch of nutmeg...As an option, place one peach seed in the bottom of each jar before packing. The flavor will be memorable." They are yummy plain or as a filling in cobblers or crisps. Try to consume them within 6 months for best flavor.

    Recipe #134619

    This recipe comes from Barbara Ciletti's "Creative Pickling at Home", a wonderful cookbook that I happened upon at the library. She advises to "choose tomatoes that are firm and ripe, avoiding soft or juicy specimens." Try to use them up within 3--4 months for best flavor.

    Recipe #134610

    This recipe is from the "Best Recipes from America's Bed and Breakfasts". YUMMY!

    Recipe #133929

    I LOVE these cookies. They are easy to make and have a gorgeous balance of minty-chocolate-y-ness. You can make mini-biscotti, if you want. I always double the recipe and freeze one batch. PLEASE NOTE*: These are NOT SWEET cookies. Best dunked in hot coffee or chocolate.

    Recipe #133925

    This bread is very yummy and not too hard to make. Serve it for breakfast or as a coffee time snack. This recipe comes from a cookbook called "Best Recipes from America's Bed and Breakfasts".

    Recipe #133922

    This is great for breakfast, brunch, lunch or dinner! You will need to start this the night before serving it, as there is an 8 hour chill time between steps.

    Recipe #133921

    This recipe is so tasty and pretty, you won't believe how easy it is! This recipe requires you to ignite the brandy, so use caution if you don't have experience in this. You don't want to catch the house on fire!

    Recipe #133915

    A delicious, elegant, and HEALTHY dessert to serve to your family or friends. Your dinner party guests will be impressed with the appearance of this special dish. Little do they know how easy it was to make! (Cooking time includes cooling time.)

    Recipe #133911

    I'm not sure exactly where this recipe came from, but it sure is good!

    Recipe #133909

    This is a recipe that I just made up one day when I was short on time. My sister and I loved it so much that I've been making these ever since! You can double the recipe very easily to serve more people. You can also use red wine for this, or just plain water with a little sugar stirred in, if you don't use wine. Try it, you'll like it, too!

    Recipe #133904

    This is a popular condiment in Hawaii, but you can use it wherever you are. It goes great with rice and Asian-style dishes and it's easy to make. Remember to keep it refrigerated to preserve the flavor and color.

    Recipe #131502

    Preserves made with peach or pumpkin chips are an old favorite found in many early cookbooks. Use a cooking pumpkin for these, not one for making Jack-O-Lanterns. You should start preparations a day before canning the preserves. Standing times have not been noted.

    Recipe #131501

    Recipe #131499

    This beautiful cold soup can be prepared 1 day ahead.

    Recipe #131494

    This sounds delicious. I'll have to try it sometime.

    Recipe #131493

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