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    28 Recipes

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

    Recipe #421411

    From "Pancakes from Morning to Midnight" by Dorie Greenspan. Excellent recipe - I am changing the amount of honey listed and omitting the sugar altogether, as the recipe is exceptionally sweet to me.

    Recipe #415727

    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

    This is a lower calorie version of David Lebovitz's recipe that I got off a blog he posted. It sounds like a crazy combination, but the pepper is more of a background flavor, a tingle in the back of your throat, if you will. It is one of the best ice creams I've ever tasted and I LOVE ice cream!

    Recipe #384557

    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

    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

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

    Recipe #417572

    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

    A tweaked recipe off 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 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

    Another from Rick Bayless's "Mexico One Plate at a Time". The recipe calls for 2 lbs pork fat, but since you can't post only 1 ingredient, it is broken into 2 1 lb increments in the ingredient list.

    Recipe #416738

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

    Recipe #438622

    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

    My son kept asking for cookies at breakfast. I decided one day to make some for him, using ingredients we pretty much always have on hand. This is what I came up with.

    Recipe #408063

    Another from "The Whole Soy Cookbook".

    Recipe #417411

    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

    From April/May 2011 Cook's Country

    Recipe #452676

    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

    While out on a date one afternoon, my husband and I had some peanut butter pie with our dessert. I told him I didn't really like it because it tasted fake and that I could make a better one. I modified a French Silk Pie recipe that I had found, added some ganache to the bottom of the pie crust and this is the result. It is super rich, so small slices are recommended. I use raw eggs, as I can get fresh laid eggs from pet chickens, please us pasteurized if you have to get your eggs from the grocery store.

    Recipe #344645

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