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    You are in: Home / aloha808's Public Recipes
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    13 Recipes

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    The original recipe comes from one of my favorite baking books called The Bake Sale Cookbook, by Sally Sampson. I've made this recipe many times and tonight decided to change it up when I realized I had no walnuts to add to the loaf. The sweet and nutty, crunchy topping is a nice addition to what is to me, the best banana bread I've ever made!

    Recipe #422710

    UPDATED 04/03/10: Thanks Tea Jenny, for bringing the omission to my attention! The original recipe did in fact call for 1 TBL of Baking Powder! I've been making them without it in the Mini Scone Pan and it didn't seem to make much difference, but for nicely formed scones shaped by hand or with a biscuit cutter, it's a must! I adapted this recipe from one called Quiche Lorraine Scones on the goodLife {eats} blog. I wanted to make a meatless, savory scone, suitable for my Nordic Ware Mini Scone Pan. The pan is not necessary as you can easily pat the dough into a circle and cut into wedges or use a biscuit cutter. These scones are quick and easy to make and keep in the fridge for 5-6 days. Reheat in microwave for just a few seconds to take the chill off. Enjoy with Soup, Chili, for Breakfast, as a Snack ... anytime!

    Recipe #415175

    I adapted this recipe from one I saw on a blog (I am sorry I cannot find that blog now to give credit where credit is due!) that stated the original recipe was printed in Woman's Day magazine. The blog and original recipe call for this Brownie Coffeecake to be baked in a 9-inch springform pan for 50-55 minutes and finished with a drizzle of melted chocolate, more chopped nuts and a sprinkling of powdered sugar. The cake batter filled 9 cups in my standard-size Calphalon muffin pan (yield may be different with another manufacturer's pan). These muffins have the rich, dark chocolate look of a brownie but the flavor and texture are definitely coffeecake-light with a perfect crumb topping. Enjoy!

    Recipe #413141

    Yesterday, while in a Thrift Shop in Paia, Maui, I found a spiral-bound cookbook called Maui's Marvelous Munchies. Many of the recipes start with a box or can of something and I always bake from scratch -- this recipe though, looks like a good go-to cake when you're in a hurry. I'm posting here to check nutritional info.

    Recipe #391084

    From a Better Homes & Gardens booklet titled 20 Most-Requested Recipes - Cookies from 2006. These were definitely super easy to prepare and are pretty tasty too. I cut them into rounds with various sizes of biscuit cutters for a holiday cookie tray. Also easy to cut as the filling is fairly firm.

    Recipe #344669

    This recipe comes from a 1998 magazine from Woman's Day Special Interest publications titled Holiday Baking. Every year I look at this particular recipe and for some reason or another it has taken until now, November 2008 for me to try it. It's a part of my Thanksgiving cookie tray and is one of the best tasting cookies I have ever made! Cookie dough mixes up easily but is a little on the sticky side -- must be all that honey! I used a light-colored, fresh honey, from my sister's friend, Limited Edition Hershey's Chocolate Truffle Kisses and a combination of tiny Yellow & Orange Non-Pariels (check out for specialty decorations). The printed recipe states a yield of 36 but I got 50 using a 1-inch cookie scoop. Mix up a batch today and enjoy!

    Recipe #340039

    This recipe is from the package of Guittard's Super Cookie Chips. If you are lucky enough to find them, they are THE best super-sized semi-sweet chocolate chips. I buy them at Cost Plus World Market ($2.99/bag). The first time I made these I mistakenly used 2 sticks of butter instead of one, and that, along with the very little flour called for in the recipe, made for a batch of cookies that baked up thin, a little crispy and very fragile ... with a taste that's second to none! I have made this recipe dozens of times and ALWAYS repeat that mistake! Give it a try with your favorite chips, if you can't find Guittard Super Cookie Chips!

    Recipe #331346

    I thought I got this recipe here at the Zaar but when I just looked for it, to print a new copy, I don't see it! This is the easiest cut-out, all butter Sugar Cookie recipe I have ever made. No chilling the dough and it rolls perfectly every time between two sheets of parchment or waxed paper, dusted with just a little bit of flour! These cookies are crispy when rolled thin and stand up nicely even here in Honolulu!

    Recipe #330429

    From Judy Rosenberg's 'Rosie's Bakery All-Butter Fresh Cream Sugar-Packed No-Holds-Barred Baking Book'. I bake for friends and family all the time and hands down, this recipe is requested most often -- usually with Mini Chocolate Chips and Mac Nuts. DIRECTIONS MAY LOOK INTIMIDATING BUT THE RECIPE COMES TOGETHER IN MINUTES; follow step-by-step instructions for perfect buttery, light and crispy shortbread with every batch!

    Recipe #322175

    I got this recipe from the Food TV website after seeing the cookies made by the Barefoot Contessa herself, Ina Garten. It's been my go-to recipe for Shortbread Cutouts for years now, and I was surprised to see that it was not already posted on the Zaar. It's the first recipe for Cutout cookies that rolled, cut and baked with ease for me, just as shown on TV! Not only does it make great holiday Shortbread cutouts, it's the perfect recipe to roll thin and sandwich with your favorite jam, or my personal favorite, cutout using a Kaiser-brand, wavy-edged Square Cookie Cutter and place an After Eight-brand Thin Chocolate Mint between 2 cookies, immediately after removing them from your baking sheet! No matter what shape you make or how you embellish, you will always receive Two Thumbs Up from anyone who tries them!

    Recipe #322096

    Made this on the fly tonight in about 15-20 minutes with things I had on hand ... it was very tasty so I'm posting it here so I can duplicate it later and to see the Nutritional Info!

    Recipe #306191

    From Alice Medrich's Cookies and Brownies book, this is a great, easy-to-make recipe that produces a rich flavored peanut butter cookie, with a shortbread-like texture. Use cookie stamps and other kitchen tools to create simple, elegantly designed cookies -- this is a real crowd pleaser!

    Recipe #298401

    Quick and easy gourmet-tasting cookie bar!

    Recipe #64083

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