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    13 Recipes

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    From the Almond Board of California. Saw this yesterday on a pop-up and putting it here for safe keeping. This is their intro: It’s Happy Hour somewhere! So go ahead and shake yourself up a chilled almond and toffee martini. Don’t forget to rim your glass with almond milk and cocoa powder for an extra touch of flavor. Cheers!

    Recipe #442181

    I got this idea from "The Spirited Vegetarian" but I added and changed alot of things so that it is not the same recipe. I use the "heels" of loaves of bread - just toss them in the freezer until you have about 6-8 for this recipe. I also HIGHLY recommend the Ghirardelli brand of chocolates for this recipe - the quality is well worth the extra $$. This makes a very rich but smaller dessert (8X8) so it is perfect for a smaller family or gathering. The cookbook also recommends pairing it with a sherry-flavored whipped cream but we like it better unadorned so that the sweet chocolate and the tart cherry flavors really shine!

    Recipe #367257

    This is from the 2004 TOH cookbook. It was submitted by Rebecca Baird. I have not tried it yet but wanted to submit it for safe keeping - waiting on summer and juicy ripe Fredicksburg peaches!

    Recipe #355475

    This was contributed by Ruby Pyles in the 1999 Taste of Home Annual Recipes. I am posting so I don't have to keep looking thru 12 books to find it! I usually prepare the dressing first so it can "develop" while chopping the rest of the salad. Also, this salad does not hold well so serve it soon after mixing with dressing.

    Recipe #355474

    This was another recipe probably cut from the Houston Chronicle. It was attributed to Bernadine Pyburn who says "This is my favorite banana cake. I collect recipes and found this one when I lived in Waco in 1965. The frosting is absolutely delicious." Prep and cooking times are estimates as I have not yet prepared this cake.

    Recipe #355473

    This is from the 1997 Taste of Home and is credited to Mary Fry. I have not tried it yet but only because when I need it, I can't remember which book it is in. Like everyone else, posting here for safe keeping. Beef broth may be substituted for the chicken broth.

    Recipe #323438

    Not sure where this came from....another handwritten note here for safe keeping. I have not made this yet, but it is a smaller cake (9 in sq pan)

    Recipe #316174

    Very tasty, gluten free meatloaf using rice as the binder. Not sure where the recipe originated. If I am pressed for time, I will bake these in muffins tins instead of the loaf pan. Also, my family prefers the celery, onion and bell pepper be sauteed in a little broth or oil prior to adding to the meat.

    Recipe #314586

    I found this is a stack of old handwritten recipes. I probably copied it from the Houston Chronicle?? I have not made this at home yet, so serving size and prep time are a guess. Also, I personally would drain some of the bacon fat and add the salt to taste, but I am listing it how it was originally written. Please note these beans should soak for 8 hours, so plan ahead.

    Recipe #314547

    This recipe is from the 2003 Taste of Home cookbook and was submitted by LeAnne Hofferichter. They won second place in the national recipe contest for yeast breads. I am an amateur yeast bread baker and if these turned out for me--rest assured it is virtually fool proof. I prepared these this morning for our Thanksgiving feast, had to cut short the second rising and they were still light, fluffy and wonderful! We loved the subtle sweetness that the honey adds to the batter. No refrigeration required either! Cooking time includes 1 1/2 hours rising time. (These were phenomenal with Honey Almond Butter #159994)

    Recipe #267482

    I lost this recipe in a recent move. I thought it was from SL, went to the SL message board and someone said it sounded like a BHG recipe, so checked there. YEAH! Posting here for safe keeping. This is NOT a quiche--the eggs are just to hold the crust together. The full flavor of this "pizza" comes from the chevre, fresh basil and veggies. I have successfully used the refrigerated shredded hash browns to save some time. Get out the food processor for the other veggies--your taste buds will NOT be disappointed! Serves 8-10 as a main dish, 18-20 appetizers. From BH&G

    Recipe #208772

    A quick, tasty and simple sauce that will wow your guests! Recipe probably originated from TOH, but I tweaked it to fit our tastes. This is wonderful in the summertime when it is too hot to turn on the oven but you want something a little fancier than plain ice cream. PS - If I'm having a dinner party, I scoop the ice cream into dessert dishes the day before and keep in the freezer until needed.

    Recipe #208708

    This is a fairly simple but tasty stew. It is based loosely on a recipe from TOH. I've modified it to use leftover "Mean Chef Pulled Pork" (sans sauce). Hope you enjoy!

    Recipe #199470


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