I am not really sure where I got this recipe from, but we have been enjoying it for over 15 years. You can make a lighter version by substituting "light" mayo and yogurt. A nice dip to serve with veggies or crackers. NOTE: Prep/cooking time does not include refrigeration time.
I found this in my collection of cookies that I have made in the past for Christmas. I am not sure where the original recipe came from. On the recipe I wrote, "made in '93 - VERY Good!" They are a little labor intensive & I think that is why I don't make them every year. I think I will be making them this year. NOTE: Prep time does not include "resting time" overnight in the refrigerator. NOTE: Estimated yield (can't recall).
This cake has special meaning to me. I was so glad I found my mom's handwritten copy tucked away in one of her old cookbooks. This is the cake my mom baked for special occasions. In my mom's own writing "excellent cake-made for M's engagement party". Well, the marriage didn't last, but I sure am glad the cake recipe did! NOTE: I typed out the recipe like my mom wrote it. Prep time is estimated, and cooking time-baking time..
This is another of my mom's recipes. She made it for a lot of gatherings. Remember, it will mellow as the ice melts. This recipe makes 2 gallons (estimated 60 servings,) but can be scaled back. NOTE: Prep time does NOT include chilling time.
I clipped this recipe for no-bake cookies from the newspaper many years ago. I haven't made it yet, but it sounds like it would be good by the list of ingredients. NOTE: Prep time does not include standing (cooling) time.
I am not sure where I got this recipe, but it's been in my collection for a long time. You can vary this recipe by changing the nuts you use. I have used peanuts, pecans, or walnuts in the past. Sometimes, I sprinkle a handful of chocolate chips along with nuts for something different. An easy-to-make square.
This is a versatile blend that I like to use when I want to add a southwest twist to my cooking. I add 2-3 tablespoons to lean ground meat when I make chili. I even mix it with canned tomatoes for a spiced tomato blend. You can even mix 1 tablespoon with the juice of a couple of limes for a marinade. I think the original recipe came from Canadian Living magazine.
This version of stracciatella is a bit different from the others on this site already. It uses 2 kinds of broth, and the "rags" are made slightly different. It makes a very economical soup in very little time.
I got this recipe in one of my e-mails. It is apparently "low fat". I can tell you that it's very good and easy to make. We had it for our "treat of the week". I am sure it would really be amazing topped with chocolate icing.
There are quite a few recipes for minestrone, but this one happens to be my favourite. I've been making it for 25+ years. The only seasonings are salt & pepper to allow the true flavours of the veggies to come out. Feel free to add italian seasoning(s) if you desire.
I found this in my recipe collection. Apparently, I used to make it quite a bit (by the spatters) and I've written "really good" on it. I think it was one of the first recipes I made that had curry in it. You can serve "as is" or garnish wioth chopped spanish onion, green pepper, etc.
This makes a fast one dish "hamburger helper" type meal. Be sure to use a good beef broth as it provides a great deal of flavour for your dish. Sometimes I add sliced mushrooms that I saute with the onion & pepper. This can also be made with ground chicken, using chicken broth.
That's what my mom called this recipe - "ultimate" , so I am assuming it's very good. Recipe was in her own writing. You can subsitute the vanilla with grated lime zest or orange zest (according to mom). If you want more caramel syrup, use 3/4 cup sugar instead of 1/2. Also, when caramelizing the sugar, do NOT let it get too dark - it will turn bitter. NOTE: Prep time is estimated.
This was in my mom's recipe collection. I don't know if she made it, but she had "THIS" written on it and underlined. It's different from other fruit cakes - no candied fruit or peel. The only similarity to other fruit cakes, are the raisins and nuts. A food processor makes short work of chopping the fruit. NOTE: Prep time is estimated.
This was one of the recipes from my mom's collection. In her writing, "you add the beaten egg whites separately - better texture". You are supposed to sprinkle pine nuts around the pan, but mom wrote to "omit" (she didn't care for them) - she just greased & floured the pan. She also noted "try orange zest". NOTE: Prep time is estimated.