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    3 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    You have to be brave and try this! I included half an hour for freezing- that's about how long it takes my ice cream maker. I know it is weird, but it is really rich and yummy. It's great for a midday desert or after a heavy meal. I'm not totally sure on the amount it makes. I made it for christmas and made a syrup with brandy and fruit. Apricot preserves, oranges, and cranberry was really great. I also added some orange and cranberry juice to those. I didn't post those because my amounts were too iffy. Pleeeeeeeeease try it!

    Recipe #285485

    I made this tonight for dinner and fell in love. Please used the stewed tomatoes! Lately I have been using shallots in the place of onions because I have a ton of them. Sorry for the weird amount on the butter beans; I use about 3/4 of a 15 oz can. If you want it a little more like a marinara try adding some tomato paste. Celery would also be good in the sauce. I like to serve this in bowls with about 1/2 pasta 1/2 sauce in them, so you may need to adjust pasta and mushrooms for what you like. Be careful as to how much cheese you use too! Hope you enjoy as much as I did!

    Recipe #282564

    I found this recipe on really great website if you want to get into bread making. I made a few minor changes (or mistakes) like using all normal flour because of my lacking instrution following skills. Even doing this my bread turned out wonderfully. Just to let you know the prep time and the serving sizes aren't very accurate. When I made this, my loaves flattened while they were rising so I folded the outsides under and let them rise again for about half an hour- seemed to work well. The brushing with egg was my own addition for a more golden brown color, but you could leave that out and probably substitute soy milk for a vegan bread. Doing 1/3 of the recipe makes a nice sized loaf - I would say good for a family of 4. I hope you like it as much as I did. Soooooooo Yummy.

    Recipe #293990

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