This comes from a great book called A Passion For Baking by Marcy Goldman.She says the name came from how many people downloaded the recipe from the web site in one hour.I can see why,these are amazing!
I didn't have buttermilk,I used 1 1/4 cup milk with 1 tbsp lemon juice.Don't let the number of steps turn you away from the recipe,you'll regret it! :)
Prep time doesn't include rise times.
This comes from the America's Test Kitchen book called Slow Cooker Revolution.I made a few changes because of what I had on hand and it tasted amazing!So flavorful without a lot of heat,not much heat actually,which is how I like it.So this is my version of their recipe,made to suit what I had on hand and the tastes I like.
This makes for a very tasty salmon dish. It was not too over-powering like a lot of salmon recipes I have tried. I found this on a fishing website. I only had one fillet so I cut each ingredient in half and it was perfect. I also took the fish out of the foil packet near the end of the cooking time and just kept it in the oven to crisp up a bit (just my preference). Prep time includes the 1 hour of marinating.
This recipe comes from the Everyday Italian show on the Food Network. Very simple to make and very tasty. This is great to make for a crowd or just cut the recipe in half if you want less. This recipe uses a 13x9 pan but I had to use a 13x9 and also an 8x8.
This is a combination of recipe #194705 and recipe #70668. I loved the crust from the squares recipe, but wanted an almond filling, so this is my version. For the fruit topping I did not put it over the full cake, just a cake slice.
The serving size depends on how big a slice you cut.
This is from Paula Deen's Chocolate Celebration Magazine.It is so simple and tastes like something that took hours to make but doesn't.I made a homemade crust(# 13619) which made this pie even better.I also added a tsp of vanilla to the pie filling and substituted bourbon with rum.
This recipe comes from a local St.John's site called Rock Recipes.It is similiar to the Cheesecake Factory's.It is easy to put together and tastes delicious.I used parchment paper in the bottom and sides of the springform pan,it worked well.
This recipe is from the WebMD.com site.I made a few changes because of what I had on hand.I used turkey instead of chicken,chicken broth in replace of the white wine and mozzarella instead of gruyere.It was very tasty and it makes a lot so it's great for leftovers.
These delicious morsels are from the Company's Coming Cookbook called Baking Simple To Sensational and they are sensational! It looks like a lot of butter, but it does not make the cookie salty or too crumbly. The recipe says to put the almonds on top, but I chopped them and put them into the cookie. I'm making these for Christmas and freezing them. I figured the almonds on top would come off once they're put in the freezer. Prep time does not include chill time. The book says it makes 72--I got about 60.I used glace cherries in mine.Almond extract would be nice in these also.
I got this recipe from a co-worker.She brought in a sample and then I had to have the recipe, so here it is. The original recipe did not call for vanilla, almond or coconut extract but all three make these so much tastier.I used semi-sweet chips but milk chocolate would also be good for the chocolate dip.
2 hour cooking time is refrigerated time before being dipped.
I'm not sure what size the tin cream was. I estimated 3 oz. It's a small tin, about the size of a tuna fish can.
I found this recipe in my Company's Coming Millennium Edition cookbook. They are a very delicious square without being too sweet. I thought with the condensed milk, 2 sugars and chocolate chips they would be sickly sweet but they're not at all. They are fabulous! The only tip I have about this recipe is that it says to spread the remaining batter on top but it is very hard to "spread" it because of its consistency. Instead I just took little pieces of the dough and flattened it out in my hand and placed it on top of the chocolate layer. It works out fine. I just wanted to update this recipe by saying that doubling this recipe works very well. It just fits into a 9 x 11 pan and the left over dough make amazing oatmeal cookies.
Growing up, these were always made for every kid's birthday party and for Christmas. They are so easy to make and very fudgy. The yield on these will vary depending on how big you make the snowballs. The "cooking" time is the time it takes for the mixture to cool.
This is wonderful simple cake to make. I got this from a Kraft magazine. I used about 1 cup of chocolate chips instead of the squares of chocolate. I added Cool Whip to the top after it was cooled and then chocolate shavings on top of that.
This recipe was given to me by a friend.Her mom has been making these for years.She brought one in for me and I had to get the recipe.I made a couple of revisions.Her recipe called for 2 cups of flour but that was not enough to make the mixture into a dough.I also added vanilla to the recipe.In her recipe she uses brown sugar/cinnamon mixture but I used white sugar.Her directions were sketchy as to the roll out process so I included my directions here.
Unlike cinnamon rolls using yeast these are more cake-like and don't dry out like the yeast-y rolls.They are so good I didn't even bother trying to freeze any.
A mixture of icing sugar and water are nice over these rolls.I don't know exactly how much of each I used so I did not include that in my recipe.It depends on how thick or runny you want the icing.I poured this icing over the rolls as soon as they came from the oven.
This recipe comes from the Watkins website.When I was making it,there didn't seem like there would be enough batter but it rose perfectly.This is one of the tastiest loaves I have made,very moist and simple to put together.Mine took 1 hour to bake in a convection oven.
A friend of mine gave me a cod and potato casserole recipe. This is my version of it. I scaled it down to about 4 servings. It is very tasty. The dressing used is recipe #141018 (minus ginger, celery and apple).