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    7 Recipes

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    This soup is simply good and simply easy! I found this at, tried it and loved it! If you like Hot & Sour soup, you know how complex the recipes can be. This one is so simple--yet flavorful and delicious! The original recipe calls for low sodium soy sauce and white wine vinegar. I'm posting the recipe with rice vinegar because I like the flavor and additional sweetness it brings, ditto on the regular soy sauce. And this soup gets better the 2d day! I took it for lunch one day and it was so aromatic and comforting when I opened the thermos. I hope you enjoy this simple soup!

    Recipe #508099

    This is from Julie Hasson's Vegan Diner cookbook. I call it 'Sinless Gravy' because it's vegan friendly AND gluten-free AND has some nutritious ingredients. What better sauce to top your dishes than this yummy-ness?

    Recipe #461298

    This is a raw snack or dessert. I got the recipe in a natural foods magazine and it's similar to something I used to purchase at a whole foods store. The energy balls I used to buy had a combination of dates and raisins and used soaked almonds in place of the cashews. Both versions are very tasty!

    Recipe #435621

    This is the lightest, creamiest lemon curd I've ever had. It does not curdle so there are no tiny bits of cooked egg to ruin the look of the curd. The flavors are well balanced. I've used it as a topping for lemon cake and a filling for tarts and as a jar-to-spoon treat. (Yum!) I found this recipe at the website. You can check there for great pictures of the process to help you on your first try with this.

    Recipe #384086

    Got this from the LA Times Food Section. They turned out wonderfully! It's the first time I made cupcakes from scratch and I am hooked. The batter is stiffer than cake batter. Also I don't have the recommended baking temperature so I just used 350 F. They did not require the full 15-20 minutes as stated in the recipe.

    Recipe #382547

    I'm posting this slightly different version of Amish White Bread. This is an excellent sandwich bread, kind of like the Wonder bread of home baking. Others have adapted it with wheat, spelt and other flour combinations. It keeps pretty well if you wrap it tightly. You can also adjust the sugar content downward because it's pretty sweet to me but kids tend to love it!

    Recipe #338039

    This has become my go-to recipe for biscuits. It's simple, quick and uses ingredients I almost always have on hand. I've heard that the best biscuits are made with a butter/lard combo. However, I don't have access to real, additive-free lard and will not touch the chemical mystery food that is shortening, so...Here I am with the next best thing...The Plain Good Butter Biscuit. I got this from Brenda Hyde at and it's based on a 1933 recipe.

    Recipe #309222

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