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    You are in: Home / Bonnie G #2's Public Recipes
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    245 Recipes

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    Just bought this lovely new bundt pan and this recipe was on the box. I searche on here for others and there are a couple but differant than this one - for one thing it only takes 2 eggs, not 6. I'm truly guessing at the serving size as it's not listed. When I made it I did add a teaspoon of vanilla extract and a teaspoon of almond as I was leaving out the raisins (can't stand them myself) and it was wonderful, light and only slightly sweet. Next time I'm going to make a vanilla glaze drizzle over it and top with almonds for a prettier presentation.

    Recipe #450345

    Found this recipe in a KAF catalog and is described as "Creamy, vanilla-scented bars, perfect with a cup of coffee" Sure sounds good to me for a Sunday Morning breakfast or just a special treat. Prep time does not include cooling

    Recipe #449690

    This recipe arrived with my William Sonoma Magazine and I didn't see another quite like it - it looks so good I'm posting and planning on making these at my next opportunity. With the beer and mustard they sound differant from the other recipes I've seen here. Think they'll go great with a hot panini. YUM! Plan ahead as they need to be in the fridge overnight and this is not counted in prep time.

    Recipe #449272

    This was sent to me in a William Sonoma magazine and it's a nice variation on an old classic that tends to be a more grown up taste (IMHO) It calls for cavatappi pasta (a fancier elbow looking pasta) but I couldn't find it so just used elbow. Has more steps than most mac-n-cheese I've made but I feel it's worth it and hope you do too.

    Recipe #449271

    Another recipe I recieved in my WS magazine and so good. I learned to love Five-Spice while in China and was pleased to find this recipe; if you don't have the spice there are several recipes available on this site. For serving have butter lettuce leaves, steamed whtie rice, bean sprouts, and thinly sliced green onion and cilantro leaves for garnish. Serves a lot (14) so a great dish for company and easy to serve. When I made this made it easier by just browning the meat and the onions togheter and then dumping in the crock pot on low for 8 hours. Fall apart tender and easy to shred.

    Recipe #448593

    Recieved this in a WS magazine and I'm always looking for recipes for my tagine and this one sounds yummy. I often add a bay leaf during the simmering stage for extra flavor. Serve with mashed potatoes

    Recipe #448587

    Recieved this from King Auther Flour and love the idea of yeast waffles. Here's what they had to say about it: This classic yeasted waffle recipe produces waffles that are wonderfully crisp outside, and creamy-smooth and moist inside. Even when cooling, they retain their wonderful texture. You can choose to prepare the batter for these waffles and cook it after an hour, but we prefer to let the batter rest overnight in the fridge, where it develops some real depth of flavor, yeasty and rich. Some aren't fond of this "yeasty/fermented" flavor; if you think you might fall into this camp, add 1 1/2 teaspoons baking powder to the recipe (in addition to the yeast), and cook after just a 30-minute rest; don't refrigerate overnight Prep time does not include resting

    Recipe #448538

    Soft buns, topped with crunch seeds, perfect complement to grilled burgers. Got this recipe from King Arthur and it looks wonderful. Lots of bun recipes on here - but this looks to good to pass up. It's a pretty easy recipe to follow with resulting in (IMHO) some impressive looking buns! Prep time does not include rising.

    Recipe #445540

    Love the idea of no-knead bread and want to try this. Cook in a dutch oven and top with King Arthur Everything bread Topping or your favorite seeds.

    Recipe #445305

    Found this on another site, Wholesome oat and whole wheat banana pancakes that will bake up light and fluffy—the secret is letting the batter rest for 5 minutes. States "A basic whole-grain pancake to get you going in the morning. Yu can also like to change it up a bit by adding 1/2 cup applesauce and 1 1/2 teaspoons of cinnamon instead of the banana

    Recipe #444926

    Found this recipe in Cook's Illustrated Holiday Baking Book and I LOVE spicy gingerbread so this is going to be the center piece of my Holiday table. It states that Stout beer and hefty dose of spices, including black pepper, invest this cake with a complex, robust flavor. 4 teaspoons of fresh grated ginger adds an unmistakable element that dried spices can't muster. As for the glaze, ginger-ale lends a robust flavor but an equal amount of orange or lemon juice can be substitued for it.

    Recipe #441806

    There's a lot of recipes for this cake on here - but from what I found this one is a little differant and while it has a lot of steps - the end results is so elegant and lovely I want to post. I got this out of the Cook's Illustrated Holiday Baking Magazine and it graced the cover. By definition, Red Velvet Cake contains buttermilk, vinegar or a combination for both flavor and color. They noted that the more acid added, the brighter the cake looked and the more tender it's texture so tey included both buttermilk and white viniger. It does make a special NOTE: This recipe must be prepared with natural cocoa powder. Dutch-processed cocoa will not rise or yield the proper color.

    Recipe #441802

    Found this recipe in Weight Watchers Holiday 2010 magazine and it looks like a simpler version than some I've read though it does take some patience in waiting for them to complete. Some uses for them are listed along with the recipe to include: Add thin strips of the zest to a green salad, use liquid form them in salad dressings, saute broccoli or green beans with chopped pieces and garlic, Stir chopped pieces into chicken or seafood stew during the last 10 minutes of cooking to name just a few. Prep time does not include waiting for peel to soften.

    Recipe #441743

    I found this recipe in Weight Watchers 2010 Holiday Special Magazine and the photo is soooo pretty and enough differant from the other similar recipes I found here that I decided to post for safe keeping. Not sure when I'll get around to making it but it'll be the star of my next big get together. The ingrediants look scaled back to e a lighter version so I'm hoping the tangy taste with the soft cake texture will still be there. I wasn't sure how to put the cups +extra in the ingredients so added it after the item. Though there are a lot of steps, it's reported the cake can be made up to a month in advance and then frozen prior to frosting and serving. (what a nice way to have a special desert on hand and ready during the holidays)

    Recipe #441741

    Found this recipe in 11-2010 edition of Good Housekeeping and looks so good I want to save it. It's states - "Our version of this cranberry side is tangy, thanks to ginger and orange peel-and lower in calories" I'm thinking I might even add some chopped walnuts to give it a nice crunch.

    Recipe #440955

    This recipe came with the canoe pan I purshased on-line and though they call them "Chocolate Canoes" to me they are twinkies (chocolate version of my recipe#414937 ) You could also make them as cupcakes if you've no canoe pan. Using the box mix with this makes it easy and the DGSs love them. Hope you do too.

    Recipe #440819

    Found this recipe on the back of a box of blue cheese and decided to try it. It's a nice blend of flavors and really sets off the asparagus and simple to make. Love that the asparagus is not over cooked and so fresh tasting;I guessed at the size can of mandarin oranges as don't have it handy. I used a small can as didn't want it to sweet - but there's a larger one if you prefer. I did add a teaspoon of balsamic vinager to mine for a little bit of bite, but since the original recipe did not call for it I left it out. Hope you like it.

    Recipe #434690

    Here's a low-fat dessert that captures the flavors of the season. The homemade custard comes together in minutes, but seems like you fussed. Looks perfect for this warm summer weather when all the berries are fresh. Recieved this from a Taste of Home email. Prep time does not include chilling

    Recipe #433614

    Got this online from King Arthur Flour and described as: Stir up the batter for this easy yeast bread, scoop it into a 9" x 13" pan, and bake up a moist, golden flatbread, studded with melting cheese and chopped garlic. Serve it fresh; or let it rest overnight, then cut into strips and crisp in the oven, to make delightfully crunchy appetizer bread sticks. Prep time does not include rising

    Recipe #432893

    Saw this on the Food Network with Sandra Lee and it looks so thick and yummy I had to save it until I can go shopping for the ingredents. The vodka or a liqueur like coffee flavored or hazelnut can be added to make it an indulgent adult version and serve in a martini glass. Not for someone on a diet, but a lovely occassional indulgent.

    Recipe #430790

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