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    1,006 Recipes

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    This recipe was found in the 2002 cookbook, Apple Pie Perfect.

    Recipe #375894

    This pudding is for Breaking the Fast of Yom Kippur -- The Day of Atonement -- & the recipe was found in the 1998 publication, A Treasury of Jewish Baking. [NOTE: This description was edited on 9 June 2009.]

    Recipe #375875

    This recipe, under a slightly different name & for Rosh Hashanah -- The Jewish New Year, was found in the 1998 publication, A Treasury of Jewish Holiday Baking. Preparation time does not include the 2 hours or more needed for the cooled loaf to freeze.

    Recipe #375852

    This cake recipe, made for Shabbat -- The Day of Rest -- is from the 1998 publication, A Treasury of Jewish Holiday Baking.

    Recipe #375847

    This recipe was found in the 1998 publication, A Treasury of Jewish Holiday Baking. This Shabbat cake -- for The Day of Rest -- can be made with either the brewed tea or a brewed, strong coffee. Preparation time does not include time needed for the baked cake to cool.

    Recipe #375845

    This recipe was found in the 1998 publication, A Treasury of Jewish Holiday Baking & is made for Shabbat -- The Day of Rest. Preparation time does not include the time needed for the baked cake to cool.

    Recipe #375841

    This recipe is for the holiday Sukkot -- Festival of Booths -- & was found in the 1998 publication, A Treasury of Jewish Holiday Baking. Preparation time does not include the time needed for the dough or the buns to rise.

    Recipe #375826

    This recipe was found in the 1986 cookbook, The Heritage of Southern Cooking. If you don't have or want to use the smoked ham, increase the pork to 1/2 pound.

    Recipe #375665

    This recipe was found in the 1986 cookbook, I Hear America Cooking.

    Recipe #375577

    This recipe comes from the 1986 cookbook, I Hear America Cooking, & although some will tell you that 'pone' should be considered a veggie side dish, others will let you know that it's definitely a dessert! Well, research tells me that, whatever else it is, centuries of cooking account for it as a sweet dessert!

    Recipe #375573

    This recipe was found in the 1986 cookbook, I Hear America Cooking. These "little pies" are a version of those pastries made in Arizona & New Mexico, especially during Pueblo feast days. Preparation time does not include the 30 minutes needed for the dough to chill. Although this recipe can be considered 'Native American' I marked it as 'Southwest' as part of the USA -- After all, we're all Americans!

    Recipe #375569

    This recipe was found in the 1997 cookbook, Vegetarian Planet. Recommended for quesadillas or burritos.

    Recipe #375310

    This recipe is a Campbells Kitchen find & can be made with a 98% fat free soup.

    Recipe #375307

    This recipe is from the 2005 cookbook, Raw Food -- Real World. [NOTE: The ingredient listed as 'milk' should actually be 'nut milk' & I have posted an easy recipe for that!]

    Recipe #375301

    This recipe was found in the 1997 cookbook, Vegetarian Planet. Preparation time does not include the 1 hour needed for the flavors of the salsa to develop.

    Recipe #375295

    This recipe was found in the 2005 cookbook, Raw Food -- Real World.

    Recipe #375192

    This gem of a recipe was found in the 2005 cookbook, Raw Food -- Real World. NOTE: For those who might be concerned about whether or not agave nectar is a raw food, here is a quote from the internet = "To make the agave nectar, sap is extracted from the pina, filtered, and heated at a low temperature, which breaks down the carbohydrates into sugars. Lighter and darker varieties of agave nectar are made from the same plants. Because of the low temperatures used in processing many varieties (under 118°F) raw foods enthusiasts generally regard agave nectar as a raw food."

    Recipe #375184

    This recipe was found in the 1976 Southern Living publication, The Desserts Cookbook.

    Recipe #375135

    This recipe was found in the 1976 Southern Living publication, The Salads Cookbook.

    Recipe #375127

    Probably more favored by older generation Finns, this recipe was found in The Finnish Cookbook, 1964.

    Recipe #375117

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