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    16 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    1 Reviews |  By SnoBahr

    I made this to make my son's PB&J sandwiches. I scavenged it from BH&G Biggest Book of Bread Machine Recipes. This is for a 2 pound loaf.

    Recipe #511875

    1 Reviews |  By SnoBahr

    3 powders form together to make a hot drink. Froufrou coffee taste, without Froufrou Coffeehouse price. You can use regular or decaf, add in whatever further powders you like for flavour.

    Recipe #472141

    4 Reviews |  By SnoBahr

    For when you want to know EXACTLY what's in your home-helped hamburger.

    Recipe #407060

    3 Reviews |  By SnoBahr

    I've baked this 5 times before I posted it on RecipeZaar. It's a big hit with my friends and family. It's wonderful for ham & cheese sandwiches, or sopping up the bowl from beef or chicken stew. I've made it both with sugar and with honey, with margarine and with butter. The cooking time is a guess on my part, as I set the machine to bake and fugeddabouddit. Do give it at LEAST three hours to do its thing.

    Recipe #404679

    This can be made with or without a butter sauce (butter sauce will be posted separately). I made this when I received my Christmas present from my mother: a gingerbread man loaf pan from Nordic Ware!

    Recipe #403687

    2 Reviews |  By SnoBahr

    Modified from "The Biggest Book Of Bread Machine Recipes," my 5 yr old son loves helping me make this, and even more, he enjoys devouring it. It makes a 1.5 pound loaf. It's supposed to be great when slices are toasted, but we never get it to last that long. A video of this being made can be seen on YouTube, at http://www.youtube.com/watch?v=4IfHOJpC21U

    Recipe #398671

    1 Reviews |  By SnoBahr

    Modified from "Old Faithfuls" that I received in a software package, I played fast and loose with the nutmeg, cinnamon and cloves. The amounts listed are estimates.

    Recipe #230088

    Based on a recipe I got from dvo.com, modded a bit for personal taste. It will likely be even better with a clove or three of (crushed) garlic, but I forgot to make it WITH garlic, thus, it's not included here. Even my extra-picky eater mother-in-law loved this.

    Recipe #226846

    1 Reviews |  By SnoBahr

    Solid, stick-to-your-rib cookies that hold molds and impressed images beautifully. Modified from House On The Hill. These are wonderful with hot tea or coffee, and my 3 yr old son loves them, even when I forgot the lemon oil.

    Recipe #202067

    Apparently, This easy dessert is luscious Irish goodness designed to look like a glass of Guinness stout. You can use any glass--martini, shot glasses, old fashioneds, etc--but it really looks cute in half pint glasses, if you have them. - It asks for 2 tablespoons of powdered sugar - not sure if that's going to post right after review.

    Recipe #491034

    Meatloaf enrobed in pastry, modified from CIRCLE OF FRIENDS COOKBOOK - 25 MEATLOAF RECIPES. I made this for Christmas 2011, due to a variety of dietary/allergy restrictions of those at my table, and it received rave reviews. I wish I thought to take a photo of it when it came out of the oven - it was beautiful, and looked almost like a turtle. I used the plain sheet of dough, rather than the perforated-for-crescents dough. I served it with mashed potatoes and a chopped salad.

    Recipe #470632

    A frothy delight, using the slow cooker. My family ADORES it, including my pumpkin-indifferent husband. Yoinked and modified from a post on the What-A-Crock livejournal community

    Recipe #468985

    A sweet butter sauce that goes very nicely with warm gingerbread. The serving information assumes 1 batch made for 1 loaf of gingerbread loaf.

    Recipe #403689

    1 Reviews |  By SnoBahr

    My family adores this, and it reheats quite nicely. This is *NOT* a low-fat recipe. I use cream when I have it on-hand, or a combination of cream and milk. I use whatever cheese I have on-hand, or I will pick up blocks of cheddar and/or Monterey jack, basically anything that will melt nicely. I avoid using the pre-shredded cheese, because they have a dusting of flour to keep them from clumping in the bag, and throws off the recipe in use. Tool cleanup gets interesting, too. I also use whatever small pasta I have onhand - macaroni, rotini, shells, etc.

    Recipe #399395

    This recipe has been in my family for at least 4 generations, since at least the 1870s. It is recommended that it be served hot, with real butter. The amount of honey is a guess - the original recipe said "Honey to drizzle" but didn't give a quantity.

    Recipe #399310

    1 Reviews |  By SnoBahr

    This recipe came to me through a convoluted email chain, but it's this specific version that my nephews *love*, when made by their maternal grandmother. The time to make is a complete guess on my part.

    Recipe #244626


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