This makes a BIG pot! It is very thick and concentrated. We always freeze in half quart containers and thin with broth or water.
Leave out anything your family doesn't like, cut the recipe in half or quartered (soup is very forgiving)- I call this my fridge cleaner soup. Just about anything goes in minestrone.
Try your family's faves- spinach goes well. Broccoli or cauliflower gets overdone and mushy as do pasta or rice so never add these.
If you like pasta in your soup cook a handful while thawing out the base. All this is eyeballed- if it looks like it needs more of something just toss
it in the pot.
Leave out the meats if you'd prefer vegetarian or to cut down on fat. We live on this stuff throughout the winter months.
I keep a container in the freezer and add bits of Parmesan ends or any strong flavoured cheese to toss in the pot (fish out later).
These are my take on Toll House chocolate chip cookies; just better!
They are my most requested cookie when company comes over! They are so good.
The white chocolate has to be chopped fine so 1/4 is almost a flour, and the rest tiny chunks. The white chocolate 'flour' melts into the batter to impart a super nice flavour. You will get perfectly sized cookies using a tablespoon measure. I find a stainless steel one is perfect for evenly sized cookies. Don't pack or shape/handle the dough to keep them tender. Scoop out with your finger and dump on the cookie sheets.
If you want thinner cookies for making ice cream cookie sandwiches, cut back the flour to 2 1/4 cups.
If you have an old fashioned nut grinder, this is the best tool for chopping the white chocolate (so you get some 'flour' and the pecans so there is some nut dust to flavour the dough.
This is THE original recipe from Joyce Hardcastle who won the Ultimate Nanaimo Bar Recipe contest in 1986; no variations, just the exact ingredients she used
An offset spatula comes in handy for this.
These are very rich and sweet, one small bar is enough! If you don't have Birds Eye custard powder it totally changes the taste and I wouldn't make it if there was non in the kitchen.
Why make the original if you do not use the original recipe.
A tin of this product lasts forever and is a nice topping for stale cakes or a nice warm bowl of real comfort food!
Someone mentioned the crust was greasy....If the crust ingredients are added in order the crust has never been greasy. Or, add 1/4 cup extra graham cracker crumbs. The ratio of butter to the other ingredients isn't a lot.
If you omit any crust ingredient and use the same amount of butter called for in the recipe it won't turn out the way it should. This is one recipe that should never be altered!
This has got to be the best one I've come up with. Always a treat on Christmas or New Years Eve ( or anytime you want to impress your guests! )
The toasted pine nuts add an unexpected crunch and a wonderful flavour addition.
Definitely not diet food! A bit time consuming but worth it.
A melt in your mouth cookie that disappears fast! I always make lots of these and store ( hide! ) in the freezer. They freeze well for over a month tightly sealed. Very pretty on a plate if you use assorted coloured cherried. You could dip half the cookie in melted chocolate for something a bit different if you want to omit the cherries.
This is a very old recipe I got from a friend and have been baking them for years (and one of my favorite comfort foods!)
The bigger the spoons of dough, the bigger the cookie, the less yield specified. Bake a bit longer if you want big cookies!
very easy, makes a nice bundt sized cake, tastes like you slaved over it all day! This works out better if it is all mixed by hand to keep the cherries whole. You can add a splash of cherry brandy if you like!
One of the best fruitcakes I've ever made.
My first attempt at posting this was cause to edit for clarification. The first step, mix all the fruits thoroughly with the alcohol, cover and let sit for up to a month at room temperature.
The prep time doesn't include the macerating time. If you don't care for lime, substitute orange rind and orange essence for the lemon (or use half of each),
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