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    87 Recipes

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    I found this in an old Fine Cooking Magazine. The smell of these baking is phenomenal.

    Recipe #176303

    This is straight out of "How to Be a Domestic Goddess," though I'd love to take credit for it. It's so delicious. Admittedly, it makes way too much; I usually make a half-batch. I especially like this as a topping for Italian cheesecake. Yum!

    Recipe #176302

    Oh man, I love this cake. I don't even bother to frost it...it is really moist and delicious on its own. The recipe is from the Moosewood Book of Desserts, a book I definitely recommend. The pound cake chapter alone is worth the price of the book.

    Recipe #176300

    This is a delicious Indian side dish, and it's pretty simple to make. Enjoy!

    Recipe #176299

    I got this from Epicurious.com to serve at a fondue party I hosted. This was, by far, everyone's favorite fondue...and has since then been served when my guests had fondue parties of their own. Note - cream of coconut is not quite the same thing as coconut milk. I can usually find it in the alcoholic beverage section of the grocery store, with the other mixers.

    Recipe #176287

    This is really, really good with apple crisp or pie. You'll need an ice cream maker to prepare this recipe.

    Recipe #176282

    I got this recipe from "The Good Egg" by Marie Simmons. She also offers a version with bacon, but I think this is really good without it. I'd guess this doesn't keep too well...I couldn't say for sure, though, because we finished it off pretty fast.

    Recipe #176275

    I found this in a very old Vegetarian Times magazine. I really like barley, but most barley recipes are for soup. I think this is a nice departure.

    Recipe #176276

    This is a delicious, simple, and inexpensive recipe. You can make it even easier by using the vegetables raw, rather than blanching them. I'd bet that regular lentils would work well in this, too.

    Recipe #176272

    This is a pretty tasty soup. The addition of egg yolks may seem a bit strange, but they really make a rich broth (and maybe a slightly unhealthy soup...sigh).

    Recipe #176270

    I got this from one of those "Best Recipes of 200-" books, which got the recipe from the Los Angeles Times. It tastes like an enormous, cheesy omelet. Enjoy!

    Recipe #176050

    The creator of this recipe named it "French"...I'm not sure who she is anymore (I've had this recipe for a long time) or why, exactly, it's French. It's really good, though, and it keeps well. Enjoy!

    Recipe #175885

    This is my favorite vegan dessert recipe. I got it from "American Vegetarian Cookbook" by Marilyn Diamond. Sometimes I throw health concerns out the window and use corn syrup instead of honey. Live dangerously, right?

    Recipe #175667

    This is the first recipe I ever prepared on my own...about 19 years ago. I'm not sick of it yet, and it's incredibly easy.

    Recipe #175666

    When I first stopped eating meat, the single thing I missed most was my mom's beef burgundy. I was really happy when I prepared this recipe from a Vegetarian Times magazine and discovered that it filled my apartment with the same delicious smell as my mom's version. It's pretty tasty, too.

    Recipe #175665

    This recipe is an adoptee from the RecipeZaar account, and I haven't tried it yet. I will repost here when I have tried the recipe.

    Recipe #56736

    This recipe is an adoptee from the RecipeZaar account, and I haven't tried it yet. I will repost here when I have tried the recipe. I won't change the recipe, though...it seems that people like it the way it is.

    Recipe #48589

    This recipe is an adoptee from the RecipeZaar account, and I haven't tried it yet. I will repost here when I have tried the recipe.

    Recipe #46627

    This recipe is an adoptee from the RecipeZaar account. It's a nice, simple potato casserole; very satisfying. Next time I make it, I will toss the potatoes with most of the butter, rather than leaving the butter in the bottom of the casserole. I will also drizzle the top with some butter (the breadcrumbs don't seem to brown, otherwise). I hope you like it!

    Recipe #43798

    I adopted this recipe from Zaar. This is a creamy pineapple custard with rum-flavored whipped cream on top...yum! Just a warning - the rum flavor is very strong (especially for a dessert), so you may want to reduce the rum. Also, adding a little sugar to the whipped cream wouldn't hurt it. I hope you like it!

    Recipe #43481

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