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    141 Recipes

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    You might not think you need another recipe for roast lamb, but this one is a real curiosity. I found it in Margaret Rudkin's "Pepperidge Farm Cookbook" (1963). She has a chapter called "Cooking from Antique Cookbooks," in which she takes a number of 16th and 17th century recipes and translates them to modern terms. I find this endlessly fascinating ... and so I'm sharing a few of them, because I'm not sure this book is even still in print.

    Recipe #258981

    You might not think you need another pumpkin muffin/bread recipe, but this one is a real curiosity. I found it in Margaret Rudkin's "Pepperidge Farm Cookbook" (1963). She has a chapter called "Cooking from Antique Cookbooks," in which she takes a number of 16th and 17th century recipes and translates them to modern terms. I find this endlessly fascinating ... and so I'm sharing a few of them, because I'm not sure this book is even still in print.

    Recipe #258980

    Even people who hate fruitcake love this fruitcake -- it's like no other fruitcake I've ever had. (But if you don't like alcohol, don't even think about it!) I've been making this since 1980 -- maybe even earlier ... It appeared in the L.A. Times Food section in the late 1970s, and is said to have come from "The Art of Buffet Entertaining" by Diana and Paul von Welanetz, who credited a local newspaper for finding it -- in other words, no one really knows where it came from!

    Recipe #258937

    Another fabulous recipe from Wilson Farms in Lexington MA. If you're a fan of fresh food and ever in or near Lexington, you've got to go to this place! It's indescribably amazing.

    Recipe #256826

    Another great recipe from Wilson Farms in Lexington MA. (This place is like Disneyland for foodies -- it's paradise!) This is really delicious, and great for fall cooking.

    Recipe #256728

    This is from Wilson Farms in Lexington, MA. They were serving their prepared versions of this, and handing out recipes for those of us who wanted to buy the raw squash to make on our own. It was extremely yummy, and just the thing for a gorgeous fall day. (Cooking times are approximate.)

    Recipe #256724

    I stumbled on to this recipe sometime in the early 1980s, in one of Maida Heatter's incomparable dessert books. This truly is the best lemon cake you'll ever eat. It's not much to look at, but I've had friends actually react by gasping when they take a bite. You MUST use fresh lemon juice and zest; it's really not the same without it.

    Recipe #255311

    I adore Maida Heatter's recipes -- I've never found a bad one yet. This is another superb one, perfect for early autumn enjoyment.

    Recipe #255312

    I got this from "Beard on Bread" many, many years ago. They're wonderful biscuits!

    Recipe #255250

    I got this recipe from "Beard on Bread" many, many years ago. I always make them with chopped herbs and/or grated Parmesan to give them a little extra kick. They're wonderful!

    Recipe #255251

    In the Sept. 2007 issue of the Atlantic, there's an article entitled "The Secret of the Irish Scone." There's a wonderful discussion about what makes a scone great, and how most scones sold in America are really rock cakes (and most Americans don't have a clue what a real scone should be like). The article also gives a recipe for a classic scone from Jimmy Griffin, a fourth-generation baker from Galway. Griffin's secret is to avoid the whole challenge of mixing cold butter/shortening into flour by using liquid fat -- olive oil, if you can believe it! But it makes for a much lighter, more traditional scone, and makes up for the fact that (1) most of us don't have the knack for mixing butter into flour properly, and (2) you can't buy the right flour in America (it's just not sold here). This recipe is worth a try.

    Recipe #254492

    From Mark Bittman's "How to Cook Everything." Never thought I'd find a cookbook I loved more than "Joy of Cooking," but this may be it. This is so easy to make, and very yummy. (Of course I use more garlic than Mr. Bittman calls for!)

    Recipe #253807

    From the July 2007 issue of Cooking Light.

    Recipe #253522

    Recipe #253521

    Wonderful light salad from June 2007 Cooking Light.

    Recipe #251114

    A lighter version of a yummy favorite -- from June 2007 Cooking Light.

    Recipe #251113

    Recipe #250051

    From July 2007 issue of Cooking Light

    Recipe #250050

    From July 2007 Cooking Light.

    Recipe #250049

    From "The Los Angeles Times California Cookbook" (1981).

    Recipe #249859

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