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    100 Recipes

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    12 Reviews |  By Dorel

    Don't let all the vanilla scare you away. These are excellent cookies. Very nutty and delicately sweet. A fine finish to a heavy or spicy meal. To add a unique taste substitute the vanilla with 1 tablespoon of gin. The original recipe stated that. I have never tried it.

    Recipe #86973

    3 Reviews |  By Dorel

    This is a simple dish suitable for 2 or 3. Can easily be doubled. Ingredients most of us always have on hand. If you want more spice you can add 1 tablespoon curry powder and 1/4 teaspoon garlic powder. We prefer ours without.

    Recipe #103563

    1 Reviews |  By Dorel

    This is my adopted recipe Feb 2005. I made this today and love the flavor of apples and cranberries together. I used Granny Smith apples but I think any good cooking apple will do. This makes a lot, it would make 2 smaller pies, like the disposable foil pie plates you buy. I made it in a 9 1/2" deep dish pie plate and it did boil out a bit into the oven. My DH likes his apples in pies really soft so I put the apples and apple juice mixed with cornstarch and the sugar in a 4 quart Pyrex bowl and microwaved it for about 5 minutes. I thawed out the cranberries and then mixed with the apple mixture along with the corn syrup. Let cool slightly before filling pie.

    Recipe #7251

    55 Reviews |  By Dorel

    After just making this again I think some may find the filling too thick so I am changing the instructions to say 2-4 tablespoons of cornstarch. We like our apples diced so it takes 3-4 large apples to achieve 4 cups. I also used the micro.this time stirring every couple minutes. No chance of burning on the bottom that way.

    Recipe #75659

    3 Reviews |  By Dorel

    This is one of my adopted recipes and I haven't made it yet

    Recipe #6613

    This is one of my adopted recipes Feb 2005 and I just finished making it. This is quite different than the original recipe. The original recipe called for 2 crusts but I made a strudel type topping instead. I like my bottom crust quite thick so I used about 3/4 of the dough. With what's left over you can roll out and spread with jam or whatever and fold over and bake. The crust was very flaky and we all enjoyed the change from ordinary apple pie.

    Recipe #8421

    This is from Allrecipes submitted by Jo Whattam. It sounds so good I want to share with you. I will be making this soon.

    Recipe #87706

    1 Reviews |  By Dorel

    I like to put bran in my muffin recipes and had very ripe bananas and couldn't find the recipe I needed on zaar. This is from Meals.com. Very healthy.

    Recipe #100011

    This my own concoction, It contains more bran than flour and prunes as well. This should get you "going" and it's so good for you.Nothing has to be exact in the measurements. For extra nutrition I added ground flax seed and ground Salba, also Kretchmer wheat germ. This is not a sweet muffin, if you want more sugar just increase the brown sugar. If you don't know what Salba is I found this explanation very informative. The zaar computer will not accept Salba as an ingredient so I'm adding here. 1/8 cup Salba (optional Salba® is packed with more energizing nutrition than any other vegetable source, even Flax. After more than a decade of testing, no single food known to man can match Salba’s® nutritional power. This ancient grain is rich in Omega 3 fatty acids, with an optimal Omega 3 to 6 ratio, beneficial fibre, Calcium, Magnesium, Iron, Vitamin C, Potassium, vegetable proteins plus vital age-fighting antioxidants. Clinical studies suggest Salba’s® unique nutritional make-up can: help boost energy levels, reduce blood pressure, improve your heart health, promote balanced blood sugar, aid in hunger management, promote healthy weight loss and support easy digestion.

    Recipe #285462

    6 Reviews |  By Dorel

    This is one of my adopted recipes. I have made some changes and they are very good if I do say so myself. I took the advise of the reviewer and added spices. I baked mine for 30 min. But check with toothpick after 20 minutes.

    Recipe #6960

    1 Reviews |  By Dorel

    This is my adopted recipe Feb 2005. Just finished eating this and it's good. I froze the meat and then let it thaw for about 1/2 hour before using my electric meat/bread slicer and slicing very thin. This fed 3 of us with a tiny bit left over. I think it would be good with mushrooms fried up at the same time as the garlic. The original poster used Jasmin rice.

    Recipe #42688

    6 Reviews |  By Dorel

    This is from Allrecipes and there isn't one like this on zaar.Even my picky DH liked this and I hope you will too. If you use a small cabbage you will have more sauce. It depends on whether you want cabbage with a lot of sauce or not.

    Recipe #99223

    113 Reviews |  By Dorel

    This is my adopted recipe Feb 2005 I didn't change the recipe ingredients because 11 members found it good the way it was. I did add 1 teaspoon vanilla as suggested by 1 reviewer. I used 1/2 cup canola oil instead of butter. 2 heaping cups frozen blueberries mixed with a little of the flour mixture to make sure they didn't stick together. I made 6 giant muffins. Very good muffins. I had to bake mine for 35 minutes, they were so big.

    Recipe #6653

    36 Reviews |  By Dorel

    You will never have soggy crusts again if you make your pie like this. You can make this and freeze it for using later. UPDATE: I just finished doing it in the microwave, so much easier than standing over a pot stirring. It took about 15 minutes, stirring after the first 5 min and every couple minutes until thick and clear looking. I added the cornstarch mixture after the first 5 minutes.

    Recipe #100281

    2 Reviews |  By Dorel

    This is different as it has lemon juice and peel in it with a biscuit type topping. Recipe from Meals.com

    Recipe #100133

    1 Reviews |  By Dorel

    This recipe was in a box of loose recipes I'd cut out of magazines and newspapers. I'm posting it here so it won't get lost. See NOTE at bottom of recipe if you don't have pastry flour. UPDATE-- Made this today. It didn't rise much, maybe it's not supposed too. I did use pastry flour. The flavor is wonderful. I dropped the salt down to 1/2 teaspoon, and used butter instead of shortening. There's less than 1/2 left it was so tasty.

    Recipe #282092

    2 Reviews |  By Dorel

    Thanks to NurseDi's Flounder and Spinach bake for the idea for this recipe.

    Recipe #94497

    This recipe was in a magazine I received from a friend who lives in Iowa. Thanks Doreen. It's a beautiful magazine. I made one 9" pie and had enough left over to make quite a few tarts. They were being eaten before they were barely out of the oven. I didn't think to count them before they were eaten. I used my own recipe for the crust and had store bought tart shells. It has a wonderful flavour. All my berries and the rhubarb were from frozen and thawed before mixing. Apples of course were fresh. The recipe calls for 1 1/2 cups sugar. I only used 1 cup and we even found that a little too sweet for our taste. This is a very simple recipe if you use store bought pie crust.

    Recipe #308050

    2 Reviews |  By Dorel

    These were a favorite of my DS and DD when they were kids. It is from a cookbook I bought in 1958. You can make the bottom layer thicker by 1 1/2 to double the ingredients but allow a little longer cook time.

    Recipe #72318

    2 Reviews |  By Dorel

    This is made with a cake mix which makes it a very fast cake to make. It is good anytime. It's from a Bundt cake cookbook from 1973.

    Recipe #72996

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