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    141 Recipes

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    Another recipe from Maida Heatter, the goddess of desserts.

    Recipe #249828

    From April 2007 Cooking Light.

    Recipe #249827

    From the March 2007 issue of Cooking Light. You can use any squash -- acorn, butternut, pumpkin, whatever you've got on hand. I use larger amounts of ginger, cardamom, and cumin, but then I like strong flavors.

    Recipe #249826

    These are lovely savory scones, a perfect addition to a meal of a hearty soup and/or a salad.

    Recipe #248142

    OK, I'm guilty -- I'm doing something I swore I'd never do, which is post a recipe I haven't tried. But I want to put it here for safekeeping. I'd been looking for a recipe for chocolate marshmallows -- not chocolate-covered marshmallows, but actual chocolate marshmallows. Found this on the Global Gourmet web site. I'll try it this week and report back! The description says not to make them on a humid day; they only store for a few days at best, so you have to use 'em right away. Can't be refrigerated or frozen.

    Recipe #247269

    From Maida Heatter's "Book of Great Desserts," just about the best dessert cookbook I've ever seen ... She says, "If there could be only one cake in the whole world, this would be my choice." Mine too!

    Recipe #247270

    Taken from "The Los Angeles Times California Cookbook" (1981).

    Recipe #247264

    From the July 2007 issue of Cooking Light.

    Recipe #247261

    This is from "The Los Angeles Times California Cookbook" from 1981. They say this is the recipe for coleslaw served at The Original Pantry, a landmark in downtown Los Angeles.

    Recipe #247260

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

    Recipe #245716

    This is reputed to be the gingerbread recipe used by Mary Ball Washington, mother of George Washington.

    Recipe #245715

    The flavor on this is absolutely amazing! More importantly, the texture is great. I've been searching for a nonfat frozen yogurt recipe that doesn't freeze in to a brick after 24 hours in the freezer ... we're 24 hours out now, and this still has a scoopable texture. This can be lightened up quite a bit by using skim milk and nonfat yogurt -- but it may get a lot harder when it's frozen. If you want to try it with all nonfat dairy, try increasing the amount of cornstarch and see if that helps. You can also do as I did, which is to add 1/4 cup Kahlua during the last few minutes of freezing -- it kicks up the wonderful coffee flavor, and helps lower the freezing point.

    Recipe #244334

    Another superb recipe from Maida Heatter ... she says: "I would like to say this in letters 6 inches high, to be sure to get your attention. If you have an ice cream maker, make this." She's right! Make this!

    Recipe #241050

    A friend just gave me this recipe and I made it up as an alternative for our workday morning coffee. Although it's recommended for iced coffee, it works equally well for hot coffee -- and it's EXTREMELY easy to put together in the morning, since you don't have to fuss with equipment or with cleaning. My husband's view (he's the coffee drinker in the family) was that it made very good hot coffee, but GREAT iced coffee.

    Recipe #239481

    Found this last night in "The Ice Cream & Frozen Yogurt Cookbook)(Mable and Gar Hoffman). I think I've died and gone to heaven, this is so good ... (Cooking time includes hours of refrigeration and freezing -- it probably doesn't take that long to prepare.)

    Recipe #237935

    The recipe is written for whole milk yogurt, but you can make it with nonfat Greek yogurt and it'll turn out just as smooth and rich ...

    Recipe #236870

    A slightly lighter, but intensely flavored, frozen dessert.

    Recipe #236869

    I couldn't believe my luck when I found this recipe in "The Los Angeles Times California Cookbook" (1981). The Pioneer Boulangerie was a fabulous bakery/restaurant in the Ocean Park area of Santa Monica; my friends and I lived on these fabulous chocolate chip cookies for years! The Boulangerie disappeared some time in the 1990s, but it's great to know these cookies can still be enjoyed.

    Recipe #235913

    Had this last night at a friend's house, and it was FABULOUS. My friend kept saying, "This won't be the most delicious dinner you've ever had, but it's really healthy!" But she was wrong -- it was delicious. If you want to lighten the recipe, use cooking spray instead of oil, and use water chestnuts instead of almonds.

    Recipe #235251

    We're not Hispanic so I can't vouch for the authenticity of this recipe -- but Mom got this out of the Los Angeles Times sometime in the 1970s, so maybe it's a little authentic? The most important thing is that they're really good!

    Recipe #234989

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