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    28 Recipes

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    I love the ease of working with marshmallow fondant and the flavor is so much better than the plasticky stuff you can buy premade, but it's so sweet it hurts my teeth. In an effort to make it more palatable for adults, I tweaked a marshmallow fondant recipe and found success. Still easy to work with, not terribly sticky, and much less sweet.

    Recipe #506183

    This is my absolute favorite recipe from my childhood. My grandma used to make them for me. I don't make them very often because, although it is her recipe, they don't taste as good as I remember. Isn't that the way it always goes?

    Recipe #478765

    From April/May 2011 Cook's Country

    Recipe #452676

    I was inspired one day in culinary school after one of our bread baking sessions and came up with this bread. I have tweaked it a little bit to improve it. It is good served with a sweet cinnamon butter.

    Recipe #446587

    Has the consistency of barbecue sauce and is actually quite good when used as barbecue sauce on chicken. Made for a neighbor who saw a pineapple mustard recipe online, but couldn't find it again. Prep time is mostly refrigeration.

    Recipe #444999

    A neighbor recommended a pecan pie from one of the local pecan stores. It was fantastic, not cloyingly sweet like any other pecan pie I had tried. This is my approximation. The browned butter enhances the pecan flavor without making the filling greasy. A note: I made the pie this year using dark corn syrup, to get a darker filling. If you don't like overly sweet pecan pie, use regular corn syrup, the dark syrup made it overly sweet, which overwhelmed the flavor of the pecans.

    Recipe #442817

    From Good Housekeeping. I made 3 batches at once and canned 2 in a water bath for 15 minutes. I would imagine it could also be frozen.

    Recipe #439947

    From The Ultimate Ice Cream book. Cooking time includes chilling time.

    Recipe #438622

    I found this recipe on another website while looking for new ways to use rhubarb. I changed up a bit of the prep, because it seemed too time consuming and redundant to do it the way the original recipe stated. The resulting jam is a beautiful reddish orange with little apricot chunk "jewels" in it. Very tasty, too! And no pectin needed!

    Recipe #435993

    I wanted veggie burgers to do on the grill one night, but I didn't have ingredients for some and a lot said they fell apart easily. This is my concoction, posted for safekeeping, because they turned out better than I thought.

    Recipe #433604

    A tweaked recipe off cdkitchen.com. The avocado cuts down on acidity and adds creaminess. The bread keeps the gazpacho from becoming too watery. The original recipe calls for crustless French bread, but I've had excellent luck with store bought wheat sandwich bread. An absolutely fantastic gazpacho. Cooking time is chilling time.

    Recipe #429578

    I was trying to make something easy for dinner and use up some things in the fridge. This is what I came up with and it actually turned out pretty well.

    Recipe #425680

    From The Cook's Country Cookbook. Excellent version of the Campbell's classic, made with fresh ingredients. Fantastic mushroom flavor!

    Recipe #421411

    From "Biscuits to Scones" by Elizabeth Alston. She recommends cutting prunes with oiled knife or kitchen shears. Posted here for safekeeping.

    Recipe #417572

    Another from "The Whole Soy Cookbook".

    Recipe #417513

    Yet another from "The Whole Soy Cookbook".

    Recipe #417511

    From Patricia Greenberg's "The Whole Soy Cookbook". Cooking time is chilling time.

    Recipe #417487

    This recipe came from "The Blackberry Farm Cookbook". It was listed as a frosting for spiced cupcakes, but I really only wanted the frosting recipe. Posted here for safekeeping.

    Recipe #417484

    One more from "The Whole Soy Cookbook". As there are no binding ingredients, these may fall apart easily. For this reason, using the food processor for quick, thorough mixing is recommended.

    Recipe #417413

    Another from "The Whole Soy Cookbook".

    Recipe #417411

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