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    225 Recipes

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    It's perfect if you are craving rice pudding and have no milk or eggs. I love this, rich and flavorful but it's best if you eat it on the first day.

    Recipe #154046

    This tastes as good as it looks!

    Recipe #153551

    If you like Sally Lunn bread these are perfect for you. They are cake like, just like the bread and very simple to make but the dough is to sticky to handle so just spoon them into muffin cups or into a pan if the shape doesn't worry you. Great plain but adding the herbs will make them something special.

    Recipe #153548

    These are so chewy and good. I am a middle of the pan kind of bar eater, but the edges of these are...yum!

    Recipe #153546

    I got this recipe several years ago from a dear friend. I have used it almost exclusively ever since. It works great as cinnamon or orange rolls which ever you please. The key is to watch them closely and not let them get brown, or they will dry out. It makes a huge batch and I have never halved them so I don't know how that would work...we just give them away and I have frozen them with good results. I often split the dough in half and make half cinnamon and half orange.

    Recipe #152403

    OK, not birdseed really. Just reminds me of it. We love this for it's nutty flavor. It is a very substancial bread and makes a great piece of toast. I use 1 more T of millet and sunflowerseeds each and use rolled 6 grain instead of oats for us.

    Recipe #152379

    This is great served with jasmine rice. If you like a lot of sauce you might want to double it.

    Recipe #152376

    I love the ones at P F this is my version

    Recipe #152251

    This is so yummy. The longer you marinade the more flavor you'll get

    Recipe #149000

    I went to Magelby's restaurant 6 years ago and had theses rolls. Well I searched high and low and finally found the recipe only to find they started with Rhodes roll dough! I have always been pretty fanatic about making my own rolls from scratch but I wanted these so bad--turns out NO one can tell they aren't from scratch! You can use fresh or dried parmesan cheese, I believe the restaurant used the dried, but my husband prefers fresh grated--both ways are excellent!

    Recipe #148347

    These are so good. Fast and easy too. They are very versatile, any jam will work but our personal favorite is raspberry.

    Recipe #148284

    These are by far the best homemade brownies I have ever had. I combined a few recipes and recipe ideas to get IMHO the perfect brownie! The name comes from the fact that anyway you crave/want them they are good I posted them w/ the marshmallow filling and chocolate frosting as that is MY prerogative! They are good with mint filling, caramel, just the frosting or just plain! I hope you enjoy these as much as my friends and family!F

    Recipe #148115

    Another recipe from a bed and breakfast. Someday I'll use these recipes for my own B&B.

    Recipe #146918

    These are a fun appetizer and a much easier way to serve brie to a group. They are very versatile so you might want to try a brown sugar and walnut filling instead of the cranberry, or whatever is your preference!

    Recipe #145747

    This is a decadent and different way to get your pumpkin dessert for the holidays.

    Recipe #145739

    This is very good but takes patience, you must work quickly when forming and dipping. Adapted from Todd Wilbur's book More Top Secret Recipes.

    Recipe #145625

    Great as Christmas gifts.

    Recipe #145621

    Quick and easy! Cut them into strips for yummy chicken strips.

    Recipe #145619

    These are so good. I have to make 2 dozen for my grandmother every Christmas and she refuses to share them. She actually hides them and pulls them out one at a time! I really have no idea how many this makes as I usually double or triple the recipe. Also it depends on how much of the center you like . UPDATE: some people have had difficulty with the filling being to runny....adding more powdered sugar is not going to alter the taste so feel free to add another 1/2 c to a cup with out worry :)

    Recipe #145411

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