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    10 Recipes

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    From Rosie Ridge Farm's original recipe, I added a few things to make this lactation friendly. If you don't have cream of tartar, but do have baking powder, use 1 tsp baking soda and 1/2 tsp baking powder

    Recipe #512851

    A compilation of recipes from cooks illustrated and my sister, and my tweaks. So delicious, I have been asked to make it a number of times, and I'm finally posting the recipe for the people who have asked for it. You can also add 1/2-1 lb of browned ground beef or sausage, or shredded chicken, or crumbled bacon with the onions for an excellent one-dish meal!

    Recipe #489566

    Recipe #477384

    I started with recipe #24617, and then adapted to what I have/use at home. I consider this more healthy for *my* family, but we're weird with raw milk and cultured butter, no sugar, etc. Also, I needed more oats for both texture and specific nutritional requirements :)

    Recipe #474747

    Amazing topping to decadent desert-style sweet potato casserole

    Recipe #401622

    This is a scrumptious pie that is wholly natural, no sugar, and no trans fats! :) Go figure! :) Because xylitol does not use insulin to metabolize in your body, it is good for diabetics, too! YEA!! Xylitol is not included in the nutrition information, so here is the info I have calculated per serving (1/8 pie): 72 calories added, 30 g. carbs added from xylitol, 0 g from sugars

    Recipe #268887

    Dense, moist, rich, and full of molasses flavor! Almost a brownie in texture; this is a fallen or sunken cake. Try it plain first, before deciding on a frosting (none necessary). This is my husband's favorite cake (unfrosted), and even received rave reviews (and no leftovers!) at a wedding shower I took it to (double recipe and use 3 pans, 30-35 min. bake time), layered with Kittencal's Easiest and Best Caramel Sauce!, and frosted with Cream Cheese Frosting, with strawberry slices in the volcano middle! -- this was VERY RICH, so small portions are essential!

    Recipe #241718

    Made with molasses instead of sugar, this turns out moist and delicious every time!

    Recipe #238300

    This cake is a favorite of my mother's. Wonderfully light & moist with lots of milk chocolate flavor. It was given to her by a friend out of a (maybe) church recipe book. It was copyrighted in 1955, and the original recipe calls for "8 plain Hershey bars (5-cent size)", so we have to now guess at the amount of chocolate. A standard size Hershey bar (43 grams per bar) works great. It is cheaper to buy Hershey bars in 1/2 lb. or more blocks (I found these at Wal-Mart)(You need a total of 344 g).

    Recipe #159312

    I baked this for my mom's 50th birthday blowout, and it was gone in minutes. Mrs. C. E. Simmons of Booker, TX submitted the recipe I started with to The 50 Best Cheesecakes in the World by Larry and Honey Zisman. (p. 50) When I baked it the first time, it cracked dramatically, but my sister (family cheesecake expert) let me know a trick to correct a cracked cake: mix sour cream and sugar, spread on cooled cheesecake, and bake for 15 min. at 350 F., so I've incorporated that, plus a few changes that turned out well.

    Recipe #159309

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