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    42 Recipes

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    With age, we thought of eating less and less eggs and milk, but we still like cakes, so a vegan recipe was found and adapted and some chocolate around the house was added. And, it became the most moist chocolate cake we've ever had. Next time we'll try it without the chocolates.

    Recipe #516828

    Precious gift is not going to waste.

    Recipe #515235

    Many people make porridge from leftover rice whose methods are passed down from our mothers, but sometimes i need to make it directly from dry rice, so I recorded the measurements to be successful every time.

    Recipe #515231

    No need to spend money on chemical loaded chap sticks anymore.

    Recipe #514567

    Whenever I make pork knuckle dishes, I'm always left with a big pot of stiff stock in the fridge. So I thought, this could be a good base for vegetable terrine. You can design your own slices and find vegetables of interesting cross sections to achieve it! (cooking time not including stock making and chilling)

    Recipe #510682

    Having made only regular breads, I got curious about the interesting water flour ratio in making Ciabatta. I altered in several ways and decided on this to be the one I will continue to make. I love the fact that the dough is sticky and can incorporate a lot of nuts. (Prep time not counting proofing time.)

    Recipe #506081

    Needed to make some bread quick but I had no sour cream or yogurt on hand to do the Irish Soda Bread, so i made this adapting from several recipes. It turned out great !!

    Recipe #505464

    I loved the Pickled herring I ate in Europe so I adapted a Pickled herring recipe from ... to things available in my area. It tasted very good and should go down in record.

    Recipe #505233

    Recently I have been looking for ways to eat well with least washing .... ha ha, try this!!

    Recipe #503423

    An old family recipe. The cake is always gone very fast! Notes are provided to adapt the recipe for a healthier modern eating.

    Recipe #503416

    Baby salty silver fish are tasty and full of calcium, but are hard to keep. This way, it'll be convenient to snack with beer or eat with rice anytime and can be kept in the fridge for 1 or 2 weeks.

    Recipe #497611

    Adapted from my Cakey Oatmeal Raisin Cookies ( to use up some chocolate blocks. It turned out yummy !!

    Recipe #493250

    The Dijon mustard just makes this so delicious you won't need too much mayo.

    Recipe #484130

    Healthy syrup for pancakes, waffles, ice creams, jelly, and other drinks.

    Recipe #484117

    I learned this at a French cuisine class. The French chef's delicate hands made the creation of this dish wonderful to watch and of course wonderful to taste. In the oven, he put the baking sheet of tomato stacks under a rack of lamb (see my other recipe page) baking above, to catch the juices. That was a trick I'm sure to follow.

    Recipe #476925

    I learned this at a French cuisine class. It's so simple, no marinating, no rubbing, but it's very good. The chef says not to trim the fat because it cooks the spices sprinkled onto it and the oil will drip down and flavor the lamb, and possibly the vegetables baking underneath. The zucchini and tomato stack that he made also in the class, was there to catch the juices. (see my other recipe page)

    Recipe #476746

    Find the combination of nuts you like and spread the nut butter on your daily bread -- the easiest way to increase your daily nuts intake. Note: amount of oil may need adjustment due to oil content of different nuts and the power of your machine.

    Recipe #473460

    Everyone loves playing with dough. It's the best part of bread baking and the creativity is endless. It's even better when it tastes good and adds fun to a party. My dough rose so well, it came out an "obese" Christmas tree, as my son called it. Next time, I'll have to make the branches thinner.

    Recipe #446145

    What better suits the thanksgiving dinner than a pumpkin looking pumpkin bread complete with pumpkin seeds inside!! Cutting slits and sticking in the leftover stem from my pumpkin, the bread turned out to be more like a real pumpkin than I'd originally planned. Everyone loved it. (Photo by Helen L. M.)

    Recipe #443174

    Adapted from a basic whole wheat bread recipe. Any of your favorite nuts can be used. If you want a chewy traditional white bread, just use all white bread flour.

    Recipe #441152

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