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    375 Recipes

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    I'm posting this for a recipe request. I have not tried it.

    Recipe #108278

    A tangy taste. great with powdered sugar.

    Recipe #108215

    I have translated this from The English Huswife by Gervase Markham 1615 AD. It's unusual in that before this time pies were almost always made with a single crust while this one has two. Often a two crusted pie was called a coffin in that time period. Rosewater can be found in most healthfood stores or Middle Eastern groceries in the US.

    Recipe #108169

    This is in response to a request on the boards. This is from a German Russian cookbook put out by the American Historical Society of German Russians. German Russians were Germans who moved to Russia and then to the US.

    Recipe #107707

    THis is a copycat version of the delicious cake.

    Recipe #107480

    I posted this to a request from my German cookbook. It is supposed to be good with spaetzle or noodles, schnitzel and game. I remember cooking it a long time ago and it was quite nice. If you find the indicated mushrooms too expensive, replace them with regular. It's a difference in taste, but also in your wallet :)

    Recipe #105132

    I'm posting this for my friend Riffraff who is looking for a good pickle recipe. This one has been passed around my family for years. The original came from my cousin's MIL. Mom's grandkids grew up eating these, now I'm making them for my kids and soon my grandkids. Note that because these are not pre-brined they must sit for 6-8 weeks before serving.

    Recipe #101917

    An intense rich coffee ice cream from the Santcafe in Santa Fe

    Recipe #101217

    This is posted in response to a request. Tippins made the absolute best cakey cornbread that they served with whipped honey butter. YUM!

    Recipe #100504

    I found this recipe at my mother in law's house. You can try other flavors of pie filling like blueberry but apple is the favorite at our house.

    Recipe #99969

    This recipe is from my mother in law. I think the use of artichokes is different than any other stuffed mushroom recipe I've seen. Note that this is best when the filling has a chance to sit overnight but that isn't absolutely necessary.

    Recipe #99878

    My mother in law had this recipe and I just had to try it. As a variation, instead of rolling the cheese in the sugar I add a 1/4 t of strawberry or blueberry jam before folding the dough over.

    Recipe #99677

    This is the recipe that I've been using for years and years. I love peach butter because the flavor is so light and yummy. I buy the seconds at the orchard because I don't care what they look like - they're going to be smushed anyways and they're cheaper. Save the pretty ones for canned peach halves.

    Recipe #96986

    These are rich individual chocolate souffle cakes. The recipe comes from Cinzetti's Italian Market Restaurant and is one of our favorites on their buffet. If you want even more chocolate flavor, insert a small piece of bittersweet chocolate in the center of each cake before baking.

    Recipe #95886

    I can't wait for the summer tomatos to become ripe. We eat this as a side dish OR as a topping on a sandwich. I love this stuff.

    Recipe #93713

    These are traditional and great as a morning accompaniment.

    Recipe #93623

    A light stew for the fresh vegetables of summer. Like the song says "Parsley, sage, rosemary and thyme" I found that even my picky eater went back for more.

    Recipe #93323

    This is my own creation based upon Grandma's Gooey Butter Cake by bratty #33519. Raspberries and chocolate just seem to go together. This is nice enough you can serve it to company topped with some raspberries or keep it's chocolately goodness to yourself For a taste change use peanut butter chips or mint chips instead of the chocolate raspberry ones.

    Recipe #92036

    These were described to me as inside out pancakes. I just call them delicious.

    Recipe #89731

    I heard about soaking corn in beer and thought - Why not? So we tried this last night and it was really, really good. Just be careful to not overcook the corn. You don't want it to dry out.

    Recipe #88562

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