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    You are in: Home / Jo Ann L's Public Recipes
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    34 Recipes

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    I'm not sure whether this is "real" Biscuit Tortoni, but if you like coconut macaroons (and sinfully rich desserts), you should love this. When we were kids, my sister and I got to choose what my mother cooked for dinner on our birthdays. Actually, of course, she could have just cooked the dinners without asking, because we always asked for our favorite foods. So on my birthday, dessert was always Coconut Macaroon Ice Cream. BTW the prep time figure obviously doesn't count the overnight freezing time.

    Recipe #77151

    This is a tasty bread with very little fat-virtually none if you use the nonfat buttermilk and leave out the nuts. I've only made it with raisins, but I'll bet it would be really good with the dried cranberries also.

    Recipe #53395

    I got this from another site, where it was credited to Meal Master. It's not a fancy dessert-for-dinner cake, but more like a snack cake or coffee cake. It's very moist and buttery-sugary.

    Recipe #53347

    I know I already have a recipe with almost the same title posted here, but the recipes themselves are very different. This is definitely a side dish. It's a bit more elaborate than the two-ingredient Zucchini Parmesan recipes, but it's still easy to make, especially if you use the canned tomatoes.

    Recipe #49876

    Yes, a whole orange. No, you don't peel it. You just remove any seeds. No, you won't have yucky pieces of peel in your bread. No, it won't be bitter. It's moist and delicious. The division secretary at school gave me this recipe several years ago. I like it because it's good, and because nobody ever believes it has a whole orange in it.

    Recipe #42173

    Brits and other purists, I admit it: This is not authentic plum pudding. I don't know where my mother got the recipe, but this is what we ate at Christmas time for as long as I can remember. Aside from the long steaming time, it's really quite easy to make.

    Recipe #34829

    OK, so this isn't really a loaf. I almost changed it to "dessert," but this is the name I used through my whole childhood when I nagged my mother to make it. To avoid reproachful reviews, please note that this is not spicy, nippy or zippy. If that's what you like, feel free to proceed to the next recipe.

    Recipe #34502

    I'm not sure what's French about this cake, exactly, but it's spicy and moist. It's also egg and dairy free and fairly low fat.

    Recipe #34404

    This is a nice zippy dip that is a change of pace from the ubiquitous ranch and onion dips. I got it from an Underwood ad, so of course they specfied their own product, but any deviled ham would do. There are no vegetables in it, so I suppose that part of the name is just to tell you what to serve it with. For those who don't catch on easily, there was also a picture next to the recipe, with a bowl of dip sitting on a platter of vegetables.

    Recipe #34306

    I got this from another recipe site, so I don't know the original source. It is nice and moist and has a good chocolately flavor. The original recipe said to put it in 2 1-lb. loaf pans, but they were so full that the middle was still gooey when the outside was done, so I'm suggesting 3 pans and a slightly shorter baking time.

    Recipe #33308

    I'm not sure what these have to do with a ranch, (Don't you wonder where some dishes get their names?) but they're good. The ground beef is very optional. I leave it out, to cut down on both cost and calories.

    Recipe #32155

    This is a slightly sweet bread with a marvelous subtle flavor. I got the recipe from a fellow teacher years ago.

    Recipe #30767

    As with any other dish, there are varying schools of thought on Boston Baked Beans. There's your bacon vs. salt pork, your molasses vs. maple syrup, etc. This is my mother's recipe, which I ate all through my childhood, so to me this is how BBB should taste. Live dangerously -- make these once just the way the recipe says before you start fiddling with 'em.

    Recipe #30661

    I got this recipe from the newspaper, but the person who sent it in said it was from a Seneca applesauce jar. It's very good, and the applesauce in the icing makes a tasty variation.

    Recipe #27897

    A yummy, moist bread. If you substitute applesauce for oil in baking, don't do it on this one. I tried it, and it wasn't nearly as good.

    Recipe #27757

    This is a summer bread, as you need truly ripe strawberries for it to be at its best. And believe the recipe-don't skip the mellowing.

    Recipe #27667

    A bit of a variation on Waldorf Salad. With low-fat or nonfat mayo, it's a low-cal treat. This amount only serves 2-3 people, but it's easy to double (and redouble) for larger numbers.

    Recipe #27530

    This is an old recipe, probably at least 50 years. My mother usually made it around Christmas time, because that was when cranberries were available.

    Recipe #27457

    I have several breads I give as Christmas gifts, and this is one of the ones people like most. With the nuts and chocolate chips, it's certainly not a low-cal treat, but it's delicious.

    Recipe #27431

    I got this recipe from a student's process speech more than 30 years ago, and I've never found one I like better. A great Christmas gift, especially if you have a low-cost source for the nuts.

    Recipe #27367

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