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    114 Recipes

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    I wrote out this recipe AGES ago -- don't remember where I found it -- but finally tried it this week. Oh. my. goodness. I HAVE BEEN MISSING OUT!!! Simple and irrisistible! Tastes good the first day, but definitely better a day later; my recommendation would be to make it a day in advance if it's for a special occasion.

    Recipe #458667

    Found at http://mennonitegirlscancook.blogspot.com, this is a delicious, simple cookie. I didn't have any lemon peel, so I omitted it, but I could still taste the faint hint of lemon flavour from the juice. I underbaked these just a little so they'd stay chewy.

    Recipe #402639

    From my Better Homes & Gardens "New Cook Book" (10th ed., published in 1989!) Found this today while looking for a good, simple recipe that my almost-5-yr old daughter could help me with. It's great for that reason -- extremely quick and easy -- but it also tastes really good, especially the topping!! Nice and moist and not too sweet.

    Recipe #372226

    This is on my 'to try' list this summer because we have 3 VERY prolific zucchini plants this year!

    Recipe #244667

    A wonderful light dessert recipe from the people at Kraft Canada and adapted by me to be feed a few more. VERY tasty. (Cooking time is refrigeration time)

    Recipe #232044

    I'm a huge Toblerone fan. Every year, my parents give us each a 1 kg. bar as our stocking stuffers for Christmas. (So that they don't have to get any other little things -- nothing else fits in the stocking after that!) Here's another recipe for all you Toblerone lovers out there. Or fudge lovers, or chocolate lovers -- it's pretty universal!!!

    Recipe #195481

    Here's a slightly different version -- with peanut butter and no gelatin. (cooking time is fridge time)

    Recipe #195480

    This originally came from one of my aunts years and years ago. My mom and I thought we'd lost it, but hoo-ray, we found it today!! Now we won't ever lose it again! (cook time includes rising time)

    Recipe #194287

    This is another recipe that comes from my best friend -- who also put it in our church cookbook. It's the only way I ever make strawberry or peach/nectarine pie, because it's about as simple as it gets, especially if you have pre-made crusts on hand. I find if I use bought crusts, I can't quite get two pies out of this recipe, but I usually have leftover sauce. I use baby food jars and put some berries or peaches/nectarines on the bottom topped with the remaining sauce as a treat for my little girls. I sometimes add a layer of cream cheese to the pie, under the berries or peaches, for that little something extra -- and of course, don't skimp on the sweetened whipped cream on top! (According to my dad, whipping cream's not a garnish, it's just as important as the dessert itself!!) Cooking time is refrigeration time.

    Recipe #186484

    A delicious sweet pickle, this recipe comes from my mom who got it from a dear old friend of hers from church. The original recipe doesn't seem to have had a title because we've always just called them 'Mrs. Fast Pickles.' Mrs. Fast passed away this last year, but she will be lovingly remembered by my mother, who saw her as a surrogate grandmother, and by myself, who also sort of 'adopted' her as a grandmother. (Cooking time includes standing time)

    Recipe #185294

    Yet another favourite recipe from Campbell's Soup. Not authentic, by any means, but easy, yummy, and you already have all the ingredients on hand.

    Recipe #184661

    I haven't tried this one yet, but it sounds absolutely delicious. Great for a party, but plan ahead as it needs to refrigerate overnight. (prep and cook times do not include fridge time)

    Recipe #184292

    A delightful discovery I made in my Company's Coming 'Lunches' cookbook. The original recipe includes a lemon sauce, but we prefer brown sugar sauce with a generous dollop of whipped cream rather. Or a scoop of vanilla ice cream. Mmm, and the smell... **Update Aug '09: Forget brown sugar sauce! Make a double recipe as a sheet cake (bake for only 20 minutes @ 325) with a double recipe of Recipe#127144! I don't know why I haven't updated this sooner -- I've been making it this way for at least the last 2 years already!!

    Recipe #184279

    This is my favourite side dish to pair with my Chili Pork Steak (recipe #175837). The sauce from the meat just goes perfectly with this.

    Recipe #184275

    Without meaning to brag, this is the best lasagne recipe I've ever tasted. It's perfect if you're trying to figure out what to do with ground venison because the tomato sauce does an incredible job of removing/masking the wild taste, but of course you can use ground beef as well. Even "Oh, I don't eat deer meat" people will love this -- just don't tell them until afterwards! My recipe book says the fennel is optional, but that's your KILLER SECRET INGREDIENT! It's not optional in my opinion!! You could also add a package of frozen spinach (thawed and drained) as well.

    Recipe #178945

    A very uninspired name, that's for sure, but I bet you'll remember them anyway once you've tried them! A recipe from 'The Mennonite Treasury of Recipes,' this is still a favourite among every Mennonite family that I know! My mom never wanted to make these for me as a kid, I guess because they're terribly sweet (and you know how bad sugar is for kids!!), but now that I don't live under my parents' roof anymore, I can make them as often as I want. Problem is, between my husband, daughters and I, even a double batch doesn't last very long!! I usually do use a little less sugar because mom was right, they are quite sweet. Freezes really well -- if they make it to the freezer! (Yield is approximate; depends how big you make your cookies.)

    Recipe #178917

    Who says shortbread has to be sweet and only available at Christmas? These little appetizers from Company's Coming Gifts from the Kitchen have the same melt-in-your-mouth texture as your favourite holiday cookies, but a "mellow, buttery flavour with a hint of an Italian taste" that make them great for parties and gatherings any time of year.

    Recipe #178639

    Sounds weird, tastes great. This is actually a combination of two Company's Coming Barbeque recipes -- "Peas With Bacon" and "Peas and Mushrooms." Now why on earth shouldn't it be "Peas, Mushrooms, and Bacon?!" This is actually a tin-foil packet dish for the grill, but my husband came home from work not feeling well, so since he's the barbeque-er, I had to improvise and use my cast iron skillet instead. Works either way!

    Recipe #178247

    This is how I learned to love steak! Before I joined my husband's family, I don't think I'd ever actually had steak (I know, can you imagine??!!), but one taste of my mother-in-law's succulent marinated, barbequed steaks, and I was HOOKED!

    Recipe #178040

    Well, anyone who knows me is going to be surprised to see a rhubarb recipe from me, but here it is! My HUGE rhubarb plant is completely wasted on me, but I try to make sure I've got enough picked and stored in the freezer to make this a couple times a year.

    Recipe #176407

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