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    633 Recipes

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    Your late garden left with humungous cukes? Try this delicious recipe! This recipe is a must for most Northern Maine and New Brunswich picklers. Taken from a museum article 2007: Lady Ashburnham:She was born Maria Anderson in Fredericton on November 25, 1858, and grew up in a spacious home on Brunswick Street. When the New Brunswick Telephone Company was created in 1888, she became night operator at the Central Exchange. It was her lovely voice and soft laughter that first beguiled Thomas Ashburnham. They married in 1903, and a decade later, after his older brothers had all died, Thomas inherited an English title. Except for a brief sojourn in the Old Country just before the First World War, Lord and Lady Ashburnham lived their days on Brunswick Street, where she loved to entertain. No devotee to domesticity herself, Lady Ashburnham was fortunate in having a sister, Lucy, who made wonderfully tasty mustard pickles. These were regularly served as a special treat at the Ashburnham gatherings and also donated for charity functions. Somewhat unfairly, they became known as Lady Ashburnham’s Pickles, and their fame—and the recipe for them—has since traveled far beyond the kitchens of Fredericton.

    Recipe #464140

    This is a simple two step recipe that is just right for using that leftover Easter ham. The Feta cheese adds a nice bite to the rice custard.

    Recipe #454157

    Sugar, spice, rich, easy and so quick! ! No need to butter your pancakes or waffles with this syrup. This syrup is just right for a glaze over hot apple or pumpkin muffins, too.

    Recipe #350545

    I found this recipe on-line and tweaked it a bit. This vegetarian dish makes even this omnivore's mouth water. Yum!

    Recipe #341073

    Easy to make and keeps for weeks in the fridge. I like to give the peppercorns a bit of a whack to help release their peppery goodness. I sometimes make these in quart jars and give away for "guy gifts"... as in ..."Playing poker tonight, sweetums?? Here, take this jar with you to give to Harold." ( Woo Hoo! ... a quiet night alone...Thank you, Harold!!!!)

    Recipe #304800

    These rolls have a tangy bite from the buttermilk and a touch of sweetness from the honey. Yum!! I like to make 24 dinner rolls and 6 sandwich rolls with this dough. Also... I've been working on this recipe for awhile and have found that different buttermilks subtly affect the flavor. So have fun. Experiment and add more or less honey as you see fit.=) PS Prep time includes rising time.

    Recipe #298308

    An easy recipe with simple ingredients...=) Add salt and pepper to taste after these are cooked but are still very hot.

    Recipe #292145

    Great with beef, chicken or pork. You'll want this mix on hand all the time!

    Recipe #284334

    Orange carrots, a bit of apple, golden raisins and coconut make these dense and sunny muffins just right!

    Recipe #276509

    This unleavened biscuit is just right for chowder... I sometimes use cream in place of milk for a richer cracker. If you do, use more than a cup..add liquid until mixture is sticky.

    Recipe #273527

    A very pretty golden biscotti with lots of red cherries peeking out. A great recipe to make ahead for the holiday platter!

    Recipe #265718

    Ok, Ok I thought my recipe was a good one until I tried this one. Great for the holiday goodie tray because they can be made ahead and frozen. A keeper for sure!

    Recipe #265022

    I bought some wonderful blue cheese at a local farmers' market and just had to give this a whirl. * Blue cheese will grate easier if you pop it in the freezer for a bit. =)

    Recipe #260632

    These little hummers come together quickly and are sooo good. I like to chill the crab cakes for about 15-20 minutes before cooking. I'm partial to Maine crab 'cause it's in my backyard and really sweet. If using other type of crab, don't use the expensive claw meat. The less expensive crab (body and knuckle mixture) binds together better.

    Recipe #236285

    This recipe came from Food TV's, Paula's Home Cooking and are they good! Paula also had a maple icing with pecans but I like'd them better plain. These freeze well and stay moist for several days. A keeper! Thanks, Paula! =)

    Recipe #229059

    This is a great post-Easter recipe. The couscous cooks up really fluffy making it a memorable dish. I recently made this for a wake where it received rave reviews. From the All Recipes website.

    Recipe #165824

    In the summertime with lots of people at camp and a lot of cooking going on, burner space is at a minimum. This recipe starts on the stovetop and finishes in the oven.

    Recipe #162514

    These little hummers melt in your mouth!=) This recipe makes 10 dozen "mini" cookies. The dough freezes well and is great to have on hand for unexpected guests.

    Recipe #162513

    The portabello mushrooms make this dark, rich sauce taste fantastic.

    Recipe #112530

    This recipe came from my allergist. It's a recipe with lemon juice and no vinegar.

    Recipe #110610

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