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    52 Recipes

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

    3 Reviews |  By Sascha

    This recipe was on Oprah's website and is an adaptation of Magnolia Bakery's icebox cake. It has to chill overnight, but it's deceptively simple to make. This works best with Nabisco famous wafers.

    Recipe #215193

    1 Reviews |  By Sascha

    This casserole-style side dish consists of peppers, courgettes, and potatoes baked together in a cream-based cheese sauce. With the addition of ham, it would make a tasty main course.

    Recipe #213553

    Vegetables are roasted, dressed with a sweet ginger sauce, and then returned to the oven to let it caramelize. This would be ideal as a side dish or as a vegetarian main dish when served over Yorkshire puddings (just be sure to not use animal fat!). Serves 2 as a main course and 4 as a side dish.

    Recipe #213552

    Unlike some malt loafs, this doesn't use yeast to rise. This is a type of cake-like bread eaten in slices with tea. I like it with butter, but some people don't.

    Recipe #213536

    This pureed soup is super fast to put together, though it takes a while to cook. It's well worth the effort. Serve it with some fresh bread to dip.

    Recipe #212412

    1 Reviews |  By Sascha

    Mealie is corn, and this South African soup is easy and filling.

    Recipe #212409

    If you've never tried something rose flavored before, do give this a taste. Make sure you use roses that have been grown without pesticides. I always used ones that I grew at home because I knew how they had been treated. Cooking time includes refrigeration.

    Recipe #212158

    1 Reviews |  By Sascha

    One of my coworkers used to make this regularly. It's absolutely to die for, and it's also very simple. There's no baking involved, either. Serve it with some chocolate syrup if you wish.

    Recipe #212157

    1 Reviews |  By Sascha

    I first made these using this recipe in Home Economics when I was in 7th grade. They became such a favorite that I still have them in my collection today.

    Recipe #212156

    This is a chocolate cake which comes from Metz in France. I was given the recipe when I lived in France from a friend from there, but I have admittedly never tried making it myself. He made it for me often, though, and it is very good. We would eat it with single cream drizzled over it.

    Recipe #212154

    I love anything almond-based, and this is no exception. I've made this before using marzipan in place of almond paste. You may want to reduce or omit the sugar if you do make the substitution.

    Recipe #212155

    1 Reviews |  By Sascha

    Apple pandowdy is a bit like an apple pie but with fluffy cake on top. When I was growing up, we had an apple tree in the back yard. The apples were too tart to eat raw, but they were delicious in baked desserts. This is the first one I ever made on my own. You can substitute molasses for brown sugar like I normally do, and I use vanilla paste instead of vanilla extract. You can also omit the bourbon, if desired.

    Recipe #212149

    Only three ingredients are needed to make this simple, frozen honey mousse. Cooking time refers to freezing time.

    Recipe #212148

    Few things go together as well as cheese and apples. Try this cheddar pie crust next time you make an apple pie.

    Recipe #212147

    This is a delicious gravy that is great with your Sunday roast. Try Recipe #73710 for roasting the garlic.

    Recipe #212143

    The Mayor of Lock Haven (Pennsylvania) made me this for my birthday one year, so I had to get the recipe from him. It's best served warm, and it has a streusel topping. Serve it with my vanilla sauce recipe: (#212142).

    Recipe #212144

    The mayor of Lock Haven (Pennsylvania) gave me this recipe to go along with a gorgeous rhubarb cake (to be posted soon). It's super easy with only four ingredients. This sauce is sweet and buttery. I prefer to use vanilla paste for better flavor, but extract works just fine. This goes extremely well with my rhubarb cake recipe (#212144).

    Recipe #212142

    Montegrappa is a fabulous hard Italian cheese. It can be a little hard to find; in the States, you may be able to find it in a Wholefoods supermarket. It's definitely worth seeking out. This sauce is great on meat raviolis or fish.

    Recipe #212098

    This can be used as a sauce on its own or to add additional flavor to beef gravy.

    Recipe #212052

    This is a great change on Thanksgiving from normal, boring turkey gravy. It's worth the effort.

    Recipe #212050

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