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    9 Recipes

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    1 Reviews |  By NitaD

    This cake was a favorite in a bakery I worked at in the 90's. My DH has requested it for his birthday every year. Simple, yet delicious.

    Recipe #458421

    1 Reviews |  By NitaD

    A lovely dark gingerbread with chunks of pear. I made small loaf tins to give away with my Christmas goodies last year, they were a big hit. They mailed well, staying moist and yummy. Found in a Williams Sonoma cookbook.

    Recipe #365114

    This is one of my favorite Christmas cookies.Elegant, and delicious. I make the dough up to three months ahead and keep it in the freezer in rolls and then just thaw, slice and bake when the time comes. Always fresh cookies available for a quick gift plate. Martha Stewart Living Dec/1998

    Recipe #339529

    I found this in a kid's food cookbook and really liked it. If you'd like some heat, add some red pepper flakes to the dressing.

    Recipe #259909

    1 Reviews |  By NitaD

    I took a Chinese cooking class back in the 80's when I had plenty of electives to use up at my Jr. college, this was one of the recipes that I have used over and over during the years. Makes an excellent appetizer. Sticky, sweet with a great Asian flavor. The sauce is so good I sometimes double it to drizzle over rice.

    Recipe #199727

    1 Reviews |  By NitaD

    Some think that Risotto is just too much trouble, but when you have guests that are in the kitchen drinking wine, and keeping you company it really isn't that bad. This is my stand-by risotto, we usually serve with fresh grilled steelhead. I got this from my friend Stephanie don't know where she got it from.

    Recipe #199521

    1 Reviews |  By NitaD

    Takes a little prep time but well worth it. Was developed by a co-worker when I worked up in a fly fishing lodge in Alaska many years ago.

    Recipe #190419

    1 Reviews |  By NitaD

    Spicy seafood stew with a nice depth. Calls for a lot of shrimp but worth it on special occasions. Got this from my friend Dayl, who may have gotten it from Cooking Light, quite a few years ago.

    Recipe #190232

    10 Reviews |  By NitaD

    I got this recepe originally from my friend Elizabeth who had a huge garden and plenty of zucchini. It is a moist, lovely cake that I like plain with no icing or frosting, though Elizabeth would use an orange or lemon glaze . She would also use whole wheat pastry flour. I have also used bittersweet chocolate with great results. Sour cream or yogurt can be substituted for the buttermilk.

    Recipe #190196

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