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    You are in: Home / Cindy Lynn's Public Recipes
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    63 Recipes

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    This was a cake Mom made when I was a child. She didn't make it very often, but when she did...oh la la!

    Recipe #39792

    This is the homemade noodles Mom always made when I was growing up. For our family she had to double this.

    Recipe #39749

    I don't make these very often because when I do, we just can't stop eating them. Another one of those foods that my family thinks I don't make often enough, but these are real appetite spoilers when even the cook can't refrain herself! I've never had any left over to bring home after a potluck. They are always the first to disappear.

    Recipe #39671

    My youngest daughter refers to these as "Monkey Bread" and has been requesting them a lot lately. They are somewhat time consuming, but well worth it. Brown sugar and cinnamon can be substituted for the cinnamon and sugar if you wish to have a caramel flavor.

    Recipe #39619

    Healthy and delicious!

    Recipe #39611

    This is another of those cakes passed down from Mom. When DH and I were married, he did not like cake. Mom has a reputation for making fabulous cakes and she converted him! Prep time includes 15 minute cooling time.

    Recipe #39607

    An alternative to the bought stuff in a can...

    Recipe #39562

    Another recipe for the ingredient of the month... "beer". I haven't tried this yet, so please let me know what you think! Makes one 1 1/2 lb. loaf

    Recipe #39491

    This is a frequently requested bread in my household. Along with the request for me to make it always comes the comment, "You don't make that beer bread often enough. It is so....Good!" Hope you enjoy it as much as we do. Prep time does not include proofing of starter.Makes one 1 1/2 lb. loaf

    Recipe #39484

    This is in response to a discussion on the boards, because the ingredient of the month is "beer". I haven't tried it yet, myself, but it does sound good. I think 1 cup Rye flour could also be substituted for 1 cup of the bread flour. Hope you enjoy it and would really appreciate hearing how it turns out if you decide to make it. Thanks. This could also be made using traditional bread making methods. Makes one 1 1/2 lb loaf.

    Recipe #39452

    This is a recipe I found in my Polish Cookbook from Culinary Arts Institution. I haven't tried it myself, but found it interesting when I accidently ran across it the same evening I had just posted my own Watermelon Rind Pickle recipe in a discussion on the boards. If you decide to try it, please let me know what you think of it. Thanks!

    Recipe #39182

    This is in response to a request for an alternative to Graham Crackers for those who live in countries where these are unavailable. I've tried shortcutting these to make a baked graham cracker crust, but found sometimes shorter isn't always better. These remind me of Nabisco's Honey Grahams. If you wish to make them into the Cinnamon Grahams, just sprinkle a little cinnamon and sugar over the top before baking.

    Recipe #39120

    Mom made these when I was a kid and they were quite a treat. I sometimes make them for my own family and they don't last long. They are such an unusual food that they make for quite the conversation.

    Recipe #39027

    Rich, tender, fudgy brownie that those chocolate lovers just can't resist. For a "mocha" experience, substitute coffee for the water. My family just can't help themselves, even when they're already "stuffed" when these are around.

    Recipe #38764

    This is a recipe my husband taught me when we were first married. I thought he was absolutely nuts...until I tried that first bite. It is in response to a request on the boards. Hope you enjoy it as much as we do. :-))

    Recipe #38733

    I first tried this recipe for my daughter's graduation reception. These were the first cookies gone and I had lots of people asking, "Where DID you get this recipe?!" I have tried lots of different chocolate chip cookies over the years and these truly are the "ultimate" in my family's opinion. Hope you enjoy them as much as we do.

    Recipe #38730

    This is quick and easy to make for that last minute "have to take something" and always gets wiped out. I have a really hard time keeping my family out of it long enough to cover it and put it in the refrigerator. We like to save the drained juices for a refreshing beverage.

    Recipe #38716

    One of my uncles and aunts was here for what is likely to be his last visit (he has cancer and is not doing well), so I wanted to prepare a really nice dinner. The original recipe was for 4, but I modified slightly, and doubled to serve 8, serving as the first course. It originated in one of my diabetic cookbooks (uncle and aunt are both diabetic), but was a major hit with the non-diabetics as well as the diabetics. Everyone was disappointed there was none left (for thirds).

    Recipe #38084

    All of my life Dad has refused to eat anything with cornmeal in it. He always claimed to be able to taste the presence of even the slightest amount. Frequently, we would have to check the labels, because we were absolutely certain there was no cornmeal in foods that he proclaimed there was (He always claimed to have had too much cornmeal when he was US Army Airborne). I served this with trepidation at a recent dinner party, knowing he would be present, but made sure I had an alternate to accomodate him. Mom and I watched in amazement, while for the first time in our lives, Dad ate his without complaint...and shock of all shocks...he went back for seconds, then told Mom she should get the recipe.

    Recipe #38006

    I doubled this to 12 servings (for 8 people) and had absolutely no left-overs. Another one for my diabetic dinner guests, yet well received by all!

    Recipe #37987

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