For breakfast or brunch, EGGS BENNY is pure delight to the taste buds & easy to prepare! Since I seem to unable to make a proper hollandaise sauce and love Eggs Benedict, I've come up with this scrumptios creation that I've become totally addicted to! (And the sauce, so simple, can be used in a zillion ways!!)
With the moist texture of a steamed bread, this cake is scrumptious! Recently tested out on a dinner party of over 40 people, not a crumb was left! The topping is a must as it brings it all to life. The recipe also calls for 1 Tbl Fiber Sure** to be added to the ingredient list. Zaar is not accepting this as an ingredient.
Most pleasing to the senses, this recipe is a definite keeper! It's very easy to make, takes little time and appears & tastes like a masterpiece!! The recipe was passed on to me by my daughter and is from "Cooking for Mr Latte". The original recipe used peaches but most any fruit would do very nicely!
I used plums (red and black). It's not a sugary sweet dessert but will surely satisfy the sweet tooth!
Both light and filling, this entree has become one of our favorites! It's perfect for dinner guests. Serve with a side salad to complete the meal. *If you are substituting manicotti shells, you will need to double the filling as canelloni tubes are 1/2 the size.
Absolutely amazing, this recipe was passed on to me by a dear friend many years ago. Good any time, it has been a tradition to serve it on our holiday dessert table.
Very quick and easy to make, this is one the kids will gladly help with!
This is delicious though an unusual dessert that my children really enjoyed (just don't tell anyone you made it with PRUNES!). So light and fluffy, it's perfect after a big meal or when you just want a 'taste'.
Please note that raw egg whites are called for so ONLY use fresh eggs that have no cracks. Always wash your eggs well before cracking them open.
Please note that times may vary with each cook as we all work differently and that a 1st time recipe usually takes extra care.
An adaption from a long used recipe, this pate is an excellent appetizer served on Paris or melba toasts. Wine & appetizers this evening? This is a MUST serve! Use a heavy, non coated skillet (no non-stick pans). Cooking time is listed with regard to the stove top cooking.
Please Note: Times are approximates. Everyone works in a different manner & speed. A new recipe always seems to require more time!
My husband was very pleased when I presented him with this soup! He found it full of flavor & just the right consistency. He’s a soup man from way back – his favorite food so obviously he was my taste tester! Lunch time went over with a bang!
A variation from the original recipe (Fresh Tomato Pie, from Goose Berry Patch's Made From Scratch cookbook), this serves well with a salad and crusty bread for a luncheon or a company dinner. The fresh herbs only enhance the this delectable dish!