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    133 Recipes

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    A complementary dish to serve with pasta from Bon Appe'tit.

    Recipe #509344

    This is a recipe from bon appe'tit by Gina De Palma of Babbo New York City. I love ricotta cheesecake it is a dryer taste not quite as many calories. Pairs well with Canadian Ice Wine!

    Recipe #508663

    Make your own delectable custard tarts instead of buying them. We've subbed in the very Canadian ingredient maple syrup for the more common corn syrup. Plus, we've included variations on the classic, with chocolate and pecans instead of raisins.

    Recipe #501917

    I went through many recipes on several pages on Food to find a recipe like this and I found similar but not all the ingredients included in this recipe. To give this coconut layer cake recipe maximum coconut flavor, included is coconut extract, cream of coconut, and sweetened shredded coconut in the cake and the buttercream icing. I hope you enjoy this recipe for a 4 layer Cook's Illustrated Coconut Cream Cake!

    Recipe #481254

    This recipe comes originally from a Mrs. Jean Kobitowich who gave this recipe many, many years ago to my friend Lorane.

    Recipe #481253

    O.K. O.K. this recipe is for the Bacon Connoisseur's of the World from James Beard. I have placed this recipe here for safe keeping. A recipe for a brave day when one day I may take the plunge if I can find others who will follow me into the world of Bacon Fat! It's not mayonnaise with crumbled bacon, but mayonnaise made with bacon fat. The recipe makes only a small amount, about enough for 4 sandwiches. It's best to use it all up at once because any leftover mayonnaise must be refrigerated, and the bacon fat will turn it solid." Yes, I can see it all now a very hot summer day after picking my tomatoes...

    Recipe #481252

    I was over at Lizzy's for lunch the other day and she served this salad with Lizzy's Amazing Dressing at her luncheon. Recipe #463897. I just could not get over how great it was as all the vegetables were sliced "micro thin" on the Mandolin and served on the side.

    Recipe #463916

    This recipe is really amazing if you like mayonaise. A real treat for you and your family.

    Recipe #463897

    This recipe is from Lizzy a fabulous cook in the Northern Canadian farming community who has the most amazing crab apple trees!

    Recipe #463894

    It's a great way to "dress up" that old favorite carrot cake if you have those in your family who do not care for fruit cake.

    Recipe #463893

    Every panaderia (bakery) in Puerto Rico has many flavors of flan, from vanilla to guava. Reduced-fat cream cheese gives this version a rich, comforting texture.

    Recipe #463873

    A cream cheese pound cake that can be made in a bunt pan. Serve with fresh fruit or whipped creme or use a frosting!

    Recipe #463872

    I had this cheesecake years ago at friends and just found the recipe tonight cleaning out some old boxes. This is so yummy!

    Recipe #463840

    Struffoli are fried balls of dough soaked in a boiling honey glaze. Struffoli are an Italian specialty, oftentimes served around Christmas and Easter. I used Southern Belle Honey in this recipe, and the cookies just melted in your mouth. Killer Bee Honey would provide a similar result (although the name of the honey goes against the kindly spirit of Christmas!). For a super-sweet cookie, you could try using Orange Blossom Honey, but you might find some of the flavor of this lighter honey is lost when it boils.

    Recipe #463736

    Why use canned pumpkin when fresh pumpkin tastes better, costs less, and is easy to prepare? Follow the directions at the bottom of the page to prepare fresh pumpkin. (Or if you really want to, substitute canned pumpkin in the following recipe...) I recommend Killer Bee, Fireweed, or Orange Blossom honey for this recipe! Makes 2 pies.

    Recipe #463734

    This wonderful recipe uses all honey, and no sugar or karo syrup. The end result is better than your standard pie, since the honey and the nuts accentuate each other. Plus, this is so easy to make!

    Recipe #463733

    Celebrate Cinco de Mayo all year long! The contrast between the warm crispy shell and the frozen center, with the additional sweetness of the honey, leaves you desiring more and more!

    Recipe #463732

    This is a wonderful complement to many desserts, like the Honey Pumpkin Pie, or the Honey Gingerbread. It is easy to make, with just a few ingredients, and you can customize it a bit by using orange or almond flavoring instead of vanilla. I used Southern Belle Honey when I made this and the peachiness was a nice touch. Fireweed Honey would provide a bit of butteriness to the mix. For something a bit different, you can try Meadowfoam Honey or MeadowMaple Honey, with their natural marshmallow or maple/marshmallow taste.

    Recipe #463731

    This is another simple recipe, one that combines the sweetness of honey with the creaminess of butter. This is a wonderful condiment for biscuits and breads. If you are feeling Martha-Stewartish, you can even place this into a mold, chill it, and unveil it just before the guests arrive! I recommend the sweeter honeys for this recipe. Orange Blossom is the sweetest, but Fireweed already has a nice buttery taste. You can try adding any of the berry honeys (Blueberry, Cranberry, or Blackberry) for a little zing, and even Tupelo should work well. Important note -- this will last approximately 1 week in the refridgerator. Raw honey has enzymes in it that will cause the butter to turn after this period. Therefore, it is recommended to make this recipe in small batches, as needed.

    Recipe #463730

    Why pay high prices for this sweet and juicy ham, when you have the ingredients in your own kitchen?? Doing it yourself takes only a few extra minutes to prepare, and tastes so much better! The butteriness of Fireweed Honey goes well with the saltiness of the ham. For a more wild taste, try Cranberry Honey, Blackcap Honey, or Blackberry Honey.

    Recipe #463728

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