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    33 Recipes

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    This was created by my dad and I when we discovered fingerling potatoes in the grocery store. We cut them with a fancy cutter to make the ridged edges but you can just use a regular old knife. Very simple and easy and taste better than deep fried fatty french fries you get in the pub-without the guilt! excellent served alongside fish. You can add more spices if you like-but the basic salt and pepper allows the lovely flavour of the potatoes to shine through.

    Recipe #300968

    Roasting carrots brings out their natural sweetness but tossing them with apricot jam after roasting makes them extra special and delicious

    Recipe #300904

    This is the best, but don't tell my grandma! She and my mom compete about who has the best shortbread--my vote goes to my mom. I love this stuff, it's so dense yet it melts in your mouth at the same time. It brings me back to my childhood.

    Recipe #270708

    My own creation after many trials and errors. The key here is the roasted garlic; it really gives the recipe a robust flavour. The result is a sweet, lovely and flavourful sauce.

    Recipe #269764

    These are the best macaroons ever. Why? Because they are coated in chocolate!! For that time when you just need a chewy macaroon, plus some chocolate of course:)

    Recipe #269199

    This traditional peanut butter cookie is deliciously flavoured with maple syrup. From the Pillsbury Bake-Off cookbook, cooking time is per tray

    Recipe #258573

    From Pillsbury bakeoff, winner in 1955 Bertha Jorgensen wowed the judges with her innovative yeast roll containing pecans-I haven't tried it yet but would love to, you can also use hazelnuts or almonds in place of the pecans

    Recipe #256454

    From Pillsbury cookoff, excellent to serve alongside soup

    Recipe #256451

    This makes 6 cheesecakes, I use a 12 cup medium size muffin pan and just use the centre ones.You can add so many variations to this.

    Recipe #256133

    I serve this with cheesecake. You can change it up to use any kind of jam you would like. A slight guess on the yield.

    Recipe #253449

    This is my Scottish grandmother's recipe. It melts in your mouth rather than be hard and crunchy like the North American version.

    Recipe #250157

    A variation of an existing recipe. I usually serve it on a bed of white rice.

    Recipe #250100

    A recipe from my local paper. Haven't tried it yet, but it sounds delicious

    Recipe #249772

    From my local paper

    Recipe #249678

    Perfect to make for the one you love-yourself!

    Recipe #241071

    This soup is so easy. I usually make it up once every couple weeks and freeze it and its ready for a quick, light lunch or a side.

    Recipe #300961

    A Lighter cake from Rose Reisman's recipe book Divine Indulgences

    Recipe #268810

    I made this up using all my favourite fall flavours, plus some rosemary because I love it!

    Recipe #268478

    An Anna Olson recipe--a boston cream pie with a little twist for those peanut butter lovers! I recommend making this the day before and make sure you keep the filling cool and chill it before you try and put the glaze on, because the filling will ooze out every where if it gets too warm. I would probably make the cake and the filling the day before and glaze it the next day.

    Recipe #267748

    Homemade moist devil's food cake that can be made with ingredients you probably already have on hand.

    Recipe #263706

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