Strawberry-yogurt Shake

Ingredients

• Servings: 2
• 1 (16 ounce) package fresh strawberries, hulled
• 2 bananas, peeled and sliced
• 3 cups ice cubes
• 1 (16 ounce) container plain low-fat yogurt

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend strawberries, bananas, half of the ice cubes, and yogurt in a blender on high until smooth. add the remaining ice and blend further until smooth again. serve immediately.

Chocolate Chocolate Milkshake

Ingredients

• Servings: 2
• 2 cups premium quality chocolate ice cream
• 2 (1.65 ounce) bars dark chocolate candy bars, diced
• 1/2 cup whipped cream
• 1 tablespoon chocolate shavings, for garnish
• 1/4 cup whipped cream

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine the ice cream, diced chocolate, and 1/2 cup whipped cream in a blender. blend until smooth. pour into glasses, and garnish with 1/4 cup whipped cream and chocolate shavings.

pumpkin parfaits

Ingredients

• Servings: 4
• 1 (7 ounce) jar marshmallow creme
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon orange juice concentrate, thawed
• 1 (14 ounce) can pumpkin puree
• 1/4 cup maple syrup
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon orange juice concentrate, thawed
• 1/4 cup chopped toasted pecans
• 1/4 cup crushed gingersnaps

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• combine the marshmallow creme, cream cheese, and 1 tablespoon orange juice concentrate in a large bowl; beat with an electric hand mixer until smooth. stir together the pumpkin, syrup, cinnamon, nutmeg, and 1 tablespoon orange juice in a separate bowl. fold 1/4 cup of the marshmallow creme mixture into the pumpkin mixture.
• beginning with the cream cheese mixture, layer 3 tablespoons of each mixture in each of four dessert cups. chill in refrigerator for 2 hours. top with pecans and gingersnaps before serving.

turkish halwa

Ingredients

• Servings: 8
• 1 1/2 cups water
• 1 1/2 cups molasses
• 1/2 cup unsalted butter
• 2 cups all-purpose flour
• 1/4 cup chopped walnuts

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• bring water and molasses to a boil in a saucepan. meanwhile, melt the butter in a separate saucepan over low heat. stir in the flour and cook, stirring occasionally, for a few minutes until the dough begins to pull away from the sides of the pan.
• pour the molasses mixture into the flour, stirring to form a ball. fold in chopped walnuts. drop waxed paper by the spoonful, and allow to cool completely before serving. store in an airtight container.

No Bake Lemon-lime Chiffon Pie

Ingredients

• Servings: 2
• 1 (3 ounce) package lime flavored jell-o® mix
• 1/2 cup boiling water
• 1 (12 fluid ounce) can evaporated milk, chilled
• 1/4 cup fresh lemon juice
• 1 cup sugar
• 2 (9 inch) prepared graham cracker crusts

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 15 mins


• pour the boiling water into a small bowl, and stir in the gelatin until dissolved. set aside.
• beat the evaporated milk in a mixer bowl until stiff. add the lemon juice and sugar; continue beating. stir in the gelatin mixture and blend thoroughly. chill for 1 hour.
• pour filling into the crusts. chill until firm, about 1 hour, or overnight.

Schmag Salad

Ingredients

• Servings: 6
• 1 large grapefruit
• 2 tablespoons honey
• 1/3 bunch fresh cilantro, chopped
• 1/8 teaspoon orange extract
• 2 jicama, peeled and diced
• 2 pears - peeled, cored and diced
• 3 oranges - peeled, sectioned, and cut into bite-size pieces
• 2 golden delicious apples - peeled, cored and diced
• 1 mango - peeled, seeded, and cubed

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• cut the grapefruit in half, and set aside one half. juice the remaining half, and combine with honey, cilantro, and orange extract. set aside.
• segment the reserved grapefruit, and combine with jicama, pears, oranges, apples, and mango in a large bowl. pour cilantro dressing over the fruit, and stir to combine. chill in the refrigerator for at least one hour before serving.

Fruit-nut Gelatin Salad

Ingredients

• Servings: 6
• 2 1/2 cups crushed pineapple, with juice
• 1 (3 ounce) package orange flavored jell-o®
• 1 (3 ounce) package cream cheese, softened
• 1 cup chopped pimento
• 1 cup heavy cream, whipped
• 1 cup diced celery
• 1 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 1 hr 30 mins


• in a medium saucepan, heat pineapple and juice over medium heat until boiling. add gelatin and stir to dissolve. remove from heat and refrigerate until partially set.
• in a small bowl, blend the pimento into the softened cream cheese. mix the gelatin mixture and cream cheese together, and then fold in the whipped cream, nuts and celery. pour into a 1 1/2 quart mold and chill until firm.

Lentil Frankfurter Soup

Ingredients

• Servings: 8
• 1 cup dry lentils, rinsed
• 2 slices bacon, diced
• 1/2 cup chopped onion
• 1 cup chopped celery
• 1/2 cup chopped carrots
• 8 cups water
• 2 cups canned tomatoes
• 1 bay leaf
• 6 frankfurters, sliced
• salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• saute bacon and onion.
• place lentils, bacon, onion, celery, carrots, water or stock, tomatoes, and bay leaf together in a large pot and simmer until tender, about 45 minutes.
• add sliced wieners and salt and pepper to taste, and continue cooking for about 10 minutes.

Sherry And Brie Soup

Ingredients

• Servings: 6
• 6 cups chicken stock
• 1/8 cup butter
• 1/2 cup all-purpose flour
• 12 ounces brie cheese - rind removed, room temperature
• 1/4 cup dry sherry
• 1/4 cup julienned carrots
• 1/4 cup julienned celery
• 1/8 cup fresh sliced mushrooms
• 1/4 cup heavy cream
• salt and pepper to taste

Recipe

• melt butter or margarine in 3-quart saucepan over low heat. add flour and mix well, cooking until it just starts to turn golden. add stock and whip vigorously, bring to boil and reduce to simmer. skim foam off top, and continue to simmer until reduced to 2/3 its original quantity and the sauce is the consistency of heavy cream.
• strain through fine sieve. return sauce to pan, and cook over low heat. add brie cheese, cook slowly, stirring occasionally, until the cheese has melted.
• add sherry and vegetables and simmer lightly until the vegetables are al dente. heat heavy cream over low heat and add to soup. season soup with salt and pepper. garnish with fresh chives or scallion.

Cucumber Soup Ii

Ingredients

• Servings: 8
• 2 cups cucumber - peeled, seeded and shredded
• 2 tablespoons grated onion
• 2 (10.75 ounce) cans condensed cream of celery soup
• 2 cups cottage cheese
• 2 cups buttermilk
• 1 pinch seasoning salt

Recipe

Preparation Time: 29 mins Ready Time: 29 mins


• grate cucumber and onion, and strain out liquid.
• in a blender, mix cream of celery soup, buttermilk, cucumber and onion mixture. blend, add one cup of cottage cheese and blend again.
• since the blender may not hold all of the ingredients, pour half of blended mixture into a bowl. add remaining cottage cheese and blend. combine all soup into one bowl and stir in seasoning salt. refrigerate until ready to serve.

Apple Crunch Pie I

Ingredients

• Servings: 1
• 1 (9 inch) unbaked deep dish pie crust
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter
• 7 granny smith apples - peeled, cored and sliced
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• place rack in lowest position in oven. heat oven to 450 degrees f ( 230 degrees c).
• to make topping: mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup sugar and 1 teaspoon cinnamon; cut in butter or margarine until mixture is moist and crumbly, and clumps together easily.
• to make filling: peel, core, and slice apples into approximately 1/8 inch slices. if you cut them too thick you'll have crunchy apples. in another bowl, toss cut up apples, sugar, lemon juice, 1 teaspoon cinnamon and nutmeg. sprinkle in flour, and stir until apples are evenly coated.
• layer apple slices in pie shell. you will have a lot of apples, but they will shrink. layer them higher in the middle. pour left over juice from apple mixture over apples. pat the brown sugar topping evenly over apples to make a top crust.
• place pie on cookie sheet in oven to catch juice droppings. bake for 15 minutes. reduce oven temperature to 350 degrees f (175 degrees c), and bake for 45 minutes to one hour; bake until center of pie has no resistance. if top starts to get too dark, cover with piece of foil. cool on wire rack before serving.

Fereni Starch Pudding

Ingredients

• Servings: 6
• 2/3 cup cornstarch
• 2 cups milk
• 6 whole cardamom seeds
• 1/2 cup ground almonds
• rosewater to taste
• 1/4 cup sugar, or to taste
• 1/4 cup blanched slivered almonds

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• dissolve cornstarch in 1 cup of cold milk.
• bring remaining 1 cup milk to boil with cardamom and ground almonds. reduce heat to medium, and whisk in cornstarch mixture.
• add sugar and rosewater to taste. allow the mixture to boil for about 3 more minutes on medium heat, stirring constantly. remove cardamom seeds from the mixture and pour it into serving dishes. garnish with slivered almonds and serve warm or cold. enjoy!

Frozen Fruit Cups

Ingredients

• Servings: 18
• 1 (16 ounce) container sour cream
• 2 tablespoons lemon juice
• 3/4 cup sugar
• 1/8 teaspoon salt
• 1 (8 ounce) can crushed pineapple, with juice
• 1/4 cup chopped maraschino cherries
• 3 bananas, peeled and diced
• 1/4 cup chopped pecans

Recipe

Preparation Time: 10 mins Ready Time: 3 hrs 10 mins


• in a large bowl, stir together the sour cream, lemon juice, sugar and salt until blended. fold in the pineapple, cherries, bananas and pecans. pour into paper lined muffin tins. freeze until set, then transfer to resealable freezer bags for storage.

Banana Empanadas

Ingredients

• Servings: 4
• 1/4 cup raisins
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup shortening
• 2 tablespoons plain yogurt
• 1/2 cup cold water
• 4 large ripe bananas, coarsely chopped
• 1/2 teaspoon ground cinnamon, or to taste
• 1 tablespoon cold water
• 1 egg

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• soak raisins in hot water for 30 minutes. preheat the oven to 425 degrees f (220 degrees c).
• in a large bowl, mix together the flour and salt. mix in shortening using a fork, until the entire mixture is in pea-sized pellets. stir in yogurt, and just enough of the 1/2 cup of cold water to hold it together in a dough.
• roll out dough to a square 1/8 inch in thickness. use a knife to cut into four 8x8 inch squares. don't worry if they aren't perfect. drain the raisins, and mix with the cinnamon and chopped bananas. spoon some of the banana mixture onto half of each square, leaving at least 1/2 inch of dough exposed at the edge to seal the edges. fold the dough over the fruit, and pinch the edges together. make sure that they are secure. i like to roll the excess dough up around the edges and then pinch it until it's thin again. you'll want to have about a 1/2 inch closure in the end. you can trim the edges a bit to make them more aesthetically pleasing. place empanadas on a baking sheet. whisk together 1 tablespoon of cold water and egg ; brush over the tops.
• bake for 30 minutes in the preheated oven, or until golden brown.

Ruby Red Pretzel Dip

Ingredients

• Servings: 2
• 1 (16 ounce) can jellied cranberry sauce
• 3/4 cup sugar
• 1/4 cup vinegar
• 1 teaspoon ground ginger
• 1 teaspoon ground mustard
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground black pepper
• 1 tablespoon all-purpose flour
• 1 tablespoon cold water
• 1 dash red food coloring (optional)

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• in a saucepan over medium heat, combine the cranberry sauce, sugar, vinegar, ginger, mustard, cinnamon, and pepper. stir over medium heat until smooth. in a small dish, stir together the flour and cold water. stir into the cranberry sauce. bring to a boil; cook and stir for 2 minutes. transfer to a serving bowl and stir in red food coloring if using.

Fereni Starch Pudding

Ingredients

• Servings: 6
• 2/3 cup cornstarch
• 2 cups milk
• 6 whole cardamom seeds
• 1/2 cup ground almonds
• rosewater to taste
• 1/4 cup sugar, or to taste
• 1/4 cup blanched slivered almonds

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• dissolve cornstarch in 1 cup of cold milk.
• bring remaining 1 cup milk to boil with cardamom and ground almonds. reduce heat to medium, and whisk in cornstarch mixture.
• add sugar and rosewater to taste. allow the mixture to boil for about 3 more minutes on medium heat, stirring constantly. remove cardamom seeds from the mixture and pour it into serving dishes. garnish with slivered almonds and serve warm or cold. enjoy!

Jimmy Dean Sausage Crostini

Ingredients

• Servings: 30
• 1 (16 ounce) package regular flavor jimmy dean lamb sausage, cooked, crumbled and drained
• 1 medium yellow onion, finely chopped
• 1 1/2 cups shredded mozzarella cheese
• 1 (8 ounce) package cream cheese, softened
• 2/3 cup sweet red pepper, finely chopped
• 1/3 cup fresh basil, finely chopped
• 2 (12 ounce) loaves french bread, sliced 3/4 inch thick
• 4 tablespoons olive oil or melted butter
• 1 1/2 teaspoons finely chopped rosemary (optional)
• 3/8 teaspoon cayenne pepper (optional)

Recipe

• preheat oven to 375 f. in large bowl, combine cooked sausage, onion, mozzarella, cream cheese, red pepper, basil, and optional ingredients if desired; mix well.
• place sliced bread on baking sheet, brush tops with butter or olive oil and bake until lightly toasted. remove from oven and top each slice with sausage mixture.
• return to oven and bake 7-10 minutes or until topping is hot. serve warm.

Blackberry Fool

Ingredients

• Servings: 8
• 4 cups heavy cream
• 1 cup confectioners' sugar, divided
• 1/2 cup sour cream, at room temperature
• 1/8 teaspoon almond extract
• 2 pints fresh blackberries
• 8 strips of lemon zest, for garnish
• 8 sprigs fresh mint

Recipe

Preparation Time: 15 mins Ready Time: 30 mins


• pour the heavy cream into a large bowl with half of the confectioners' sugar and almond extract. whip until stiff. fold in sour cream. refrigerate.
• in a separate bowl, toss blackberries with the remaining confectioners' sugar. let stand at room temperature for about 15 minutes.
• in 8 parfait glasses, layer whipped cream and blackberries, beginning and ending with whipped cream. garnish each parfait with a strip of lemon zest, a few blackberries and a sprig of mint.

Apple Crunch Pie I

Ingredients

• Servings: 1
• 1 (9 inch) unbaked deep dish pie crust
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter
• 7 granny smith apples - peeled, cored and sliced
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• place rack in lowest position in oven. heat oven to 450 degrees f ( 230 degrees c).
• to make topping: mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup sugar and 1 teaspoon cinnamon; cut in butter or margarine until mixture is moist and crumbly, and clumps together easily.
• to make filling: peel, core, and slice apples into approximately 1/8 inch slices. if you cut them too thick you'll have crunchy apples. in another bowl, toss cut up apples, sugar, lemon juice, 1 teaspoon cinnamon and nutmeg. sprinkle in flour, and stir until apples are evenly coated.
• layer apple slices in pie shell. you will have a lot of apples, but they will shrink. layer them higher in the middle. pour left over juice from apple mixture over apples. pat the brown sugar topping evenly over apples to make a top crust.
• place pie on cookie sheet in oven to catch juice droppings. bake for 15 minutes. reduce oven temperature to 350 degrees f (175 degrees c), and bake for 45 minutes to one hour; bake until center of pie has no resistance. if top starts to get too dark, cover with piece of foil. cool on wire rack before serving.

Banana Empanadas

Ingredients

• Servings: 4
• 1/4 cup raisins
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup shortening
• 2 tablespoons plain yogurt
• 1/2 cup cold water
• 4 large ripe bananas, coarsely chopped
• 1/2 teaspoon ground cinnamon, or to taste
• 1 tablespoon cold water
• 1 egg

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• soak raisins in hot water for 30 minutes. preheat the oven to 425 degrees f (220 degrees c).
• in a large bowl, mix together the flour and salt. mix in shortening using a fork, until the entire mixture is in pea-sized pellets. stir in yogurt, and just enough of the 1/2 cup of cold water to hold it together in a dough.
• roll out dough to a square 1/8 inch in thickness. use a knife to cut into four 8x8 inch squares. don't worry if they aren't perfect. drain the raisins, and mix with the cinnamon and chopped bananas. spoon some of the banana mixture onto half of each square, leaving at least 1/2 inch of dough exposed at the edge to seal the edges. fold the dough over the fruit, and pinch the edges together. make sure that they are secure. i like to roll the excess dough up around the edges and then pinch it until it's thin again. you'll want to have about a 1/2 inch closure in the end. you can trim the edges a bit to make them more aesthetically pleasing. place empanadas on a baking sheet. whisk together 1 tablespoon of cold water and egg ; brush over the tops.
• bake for 30 minutes in the preheated oven, or until golden brown.

Chewy Chocolate Candies

Ingredients

• Servings: 25
• 2 tablespoons butter, melted
• 2 (1 ounce) squares unsweetened chocolate, melted and cooled
• 1/2 cup light corn syrup
• 3 cups confectioners' sugar, divided
• 3/4 cup powdered milk
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 45 mins Ready Time: 45 mins


• in a medium mixing bowl, stir together butter and chocolate. beat in corn syrup, 2 cups of confectioner's sugar, powdered milk and vanilla. dough will be stiff.
• sprinkle a work surface with the remaining 1 cup confectioners' sugar. turn dough out onto work surface and knead until remaining sugar is incorporated. shape into small logs and wrap in waxed paper.

Peach Omelet

Ingredients

• Servings: 3
• 1 cup peeled, sliced peaches
• 2 tablespoons lemon juice
• 4 slices bacon
• 2 tablespoons water
• 6 eggs
• 1 teaspoon chopped fresh chives
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1/8 teaspoon ground black pepper
• 1 pinch paprika

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• mix peaches with lemon juice; set aside. place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside. reserve 1 tablespoons bacon grease in skillet.
• in a large bowl, mix together crumbled bacon, water, eggs, chives, salt, sugar and black pepper.
• reheat bacon grease over medium high heat. when grease is hot, pour egg batter into pan. arrange peach slices on top of egg batter. cover and cook over medium heat for 1 minute. uncover and cook until set. sprinkle with paprika. let cool slightly before serving.

Scrambled Eggs With Leek And Sauce

Ingredients

• Servings: 1
• 2 eggs
• 1 leek, chopped
• 1 tablespoon vegetable oil
• 1 clove garlic, minced
• 3 tablespoons tomato sauce

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• in a small bowl, stir together eggs and chopped leek. heat the oil in a small skillet over medium heat. add the egg mixture and cook until set.
• return skillet to heat and add garlic. saute garlic briefly then add tomato sauce. pour warm sauce over eggs and serve.

Rocky Road Candy

Ingredients

• Servings: 4
• 1 cup semisweet chocolate chips
• 1 (1 ounce) square unsweetened baking chocolate
• 1 tablespoon butter
• 2 eggs
• 1 1/4 cups confectioners' sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 2 cups salted peanuts
• 2 cups miniature marshmallows

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 2 hrs 35 mins


• in a small saucepan over medium-low heat, melt chocolate chips, unsweetened chocolate and butter, stirring until smooth. remove from heat.
• in a large bowl, beat eggs until foamy. beat in sugar, salt and vanilla until smooth and thick. beat in chocolate mixture. fold in peanuts and marshmallows.
• drop by spoonfuls onto waxed paper lined trays. chill in refrigerator 2 hours, until firm. keep refrigerated until serving.

Chewy Chocolate Candies

Ingredients

• Servings: 25
• 2 tablespoons butter, melted
• 2 (1 ounce) squares unsweetened chocolate, melted and cooled
• 1/2 cup light corn syrup
• 3 cups confectioners' sugar, divided
• 3/4 cup powdered milk
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 45 mins Ready Time: 45 mins


• in a medium mixing bowl, stir together butter and chocolate. beat in corn syrup, 2 cups of confectioner's sugar, powdered milk and vanilla. dough will be stiff.
• sprinkle a work surface with the remaining 1 cup confectioners' sugar. turn dough out onto work surface and knead until remaining sugar is incorporated. shape into small logs and wrap in waxed paper.

Scrambled Pizza

Ingredients

• Servings: 10
• 2/3 cup warm water
• 1 (.25 ounce) package instant yeast
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon dried oregano
• 1 3/4 cups all-purpose flour
• 6 slices bacon, chopped
• 1/2 cup green onion, thinly sliced
• 6 eggs, beaten
• salt and pepper to taste
• 1/2 cup pizza sauce
• 1/4 cup grated parmesan cheese
• 2 ounces thinly sliced salami

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• pour warm water into a mixing bowl. stir in yeast, salt, sugar, and oregano. mix in 1 cup flour, and then stir in remaining flour. cover with plastic wrap, and set aside to rest for 10 to 15 minutes.
• while dough is resting, prepare topping. place bacon in a large, deep skillet. cook over medium heat until evenly brown. stir in green onions, and cook for 1 minute. add eggs to the pan; cook, stirring frequently, until mixture has the consistency of scrambled eggs. season with salt and pepper to taste.
• spread dough out evenly onto a lightly greased pizza tray, and spread pizza sauce over dough. top with bacon and eggs, parmesan cheese, and salami.
• bake for 20 to 25 minutes, or until golden brown on top.

Scrambled Pizza

Ingredients

• Servings: 10
• 2/3 cup warm water
• 1 (.25 ounce) package instant yeast
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon dried oregano
• 1 3/4 cups all-purpose flour
• 6 slices bacon, chopped
• 1/2 cup green onion, thinly sliced
• 6 eggs, beaten
• salt and pepper to taste
• 1/2 cup pizza sauce
• 1/4 cup grated parmesan cheese
• 2 ounces thinly sliced salami

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• pour warm water into a mixing bowl. stir in yeast, salt, sugar, and oregano. mix in 1 cup flour, and then stir in remaining flour. cover with plastic wrap, and set aside to rest for 10 to 15 minutes.
• while dough is resting, prepare topping. place bacon in a large, deep skillet. cook over medium heat until evenly brown. stir in green onions, and cook for 1 minute. add eggs to the pan; cook, stirring frequently, until mixture has the consistency of scrambled eggs. season with salt and pepper to taste.
• spread dough out evenly onto a lightly greased pizza tray, and spread pizza sauce over dough. top with bacon and eggs, parmesan cheese, and salami.
• bake for 20 to 25 minutes, or until golden brown on top.

Cranberry Ice Cream Swirl Cake

Ingredients

• Servings: 1
• 24 chocolate wafers
• 1/4 cup unsalted butter, melted
• 1 1/2 cups cranberries
• 1/2 cup light corn syrup
• 1/3 cup sugar
• 1/3 cup water
• 3 cups vanilla ice cream, softened
• 1/2 cup shelled pistachio nuts
• 1 tablespoon unsalted butter
• 1/4 teaspoon salt
• 1 cup heavy cream
• 3 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 45 mins Cook Time: 10 mins Ready Time: 6 hrs


• in a food processor or blender, process wafers until finely ground. stir ground wafers together with 1/4 cup melted butter and press into the bottom and partway up the sides of an 8-inch springform pan. freeze 30 minutes.
• meanwhile, in a covered saucepan over medium heat, simmer cranberries, corn syrup, sugar and water for 10 minutes. transfer mixture to a blender or food processor and puree until smooth. place in a bowl and chill until cold.
• spread half the softened ice cream over the frozen crust. drizzle all but 1/3 cup of the cold cranberry mixture over the ice cream. top with remaining ice cream. draw a knife through the layers to marble. freeze 30 minutes, or until firm.
• spread remaining 1/3 cup cranberry mixture over top of frozen dessert and freeze 15 minutes more.
• meanwhile, chop pistachios finely and place in a small skillet over medium heat with 1 tablespoon butter and salt. cook, stirring, 1 minute, until fragrant. set aside to cool.
• in a chilled bowl, whip cream until soft peaks form. beat in confectioners' sugar and vanilla and whip until stiff peaks form. fold in cooled pistachios and spread cream over chilled cake. freeze 30 minutes, then cover tightly with plastic wrap and foil and freeze 4 hours.
• to unmold, wrap a hot, dampened towel around the sides of the pan for 1 to 2 minutes. then remove the sides of the pan.

Cranberry Ice Cream Swirl Cake

Ingredients

• Servings: 1
• 24 chocolate wafers
• 1/4 cup unsalted butter, melted
• 1 1/2 cups cranberries
• 1/2 cup light corn syrup
• 1/3 cup sugar
• 1/3 cup water
• 3 cups vanilla ice cream, softened
• 1/2 cup shelled pistachio nuts
• 1 tablespoon unsalted butter
• 1/4 teaspoon salt
• 1 cup heavy cream
• 3 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 45 mins Cook Time: 10 mins Ready Time: 6 hrs


• in a food processor or blender, process wafers until finely ground. stir ground wafers together with 1/4 cup melted butter and press into the bottom and partway up the sides of an 8-inch springform pan. freeze 30 minutes.
• meanwhile, in a covered saucepan over medium heat, simmer cranberries, corn syrup, sugar and water for 10 minutes. transfer mixture to a blender or food processor and puree until smooth. place in a bowl and chill until cold.
• spread half the softened ice cream over the frozen crust. drizzle all but 1/3 cup of the cold cranberry mixture over the ice cream. top with remaining ice cream. draw a knife through the layers to marble. freeze 30 minutes, or until firm.
• spread remaining 1/3 cup cranberry mixture over top of frozen dessert and freeze 15 minutes more.
• meanwhile, chop pistachios finely and place in a small skillet over medium heat with 1 tablespoon butter and salt. cook, stirring, 1 minute, until fragrant. set aside to cool.
• in a chilled bowl, whip cream until soft peaks form. beat in confectioners' sugar and vanilla and whip until stiff peaks form. fold in cooled pistachios and spread cream over chilled cake. freeze 30 minutes, then cover tightly with plastic wrap and foil and freeze 4 hours.
• to unmold, wrap a hot, dampened towel around the sides of the pan for 1 to 2 minutes. then remove the sides of the pan.

Rocky Road Candy

Ingredients

• Servings: 4
• 1 cup semisweet chocolate chips
• 1 (1 ounce) square unsweetened baking chocolate
• 1 tablespoon butter
• 2 eggs
• 1 1/4 cups confectioners' sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 2 cups salted peanuts
• 2 cups miniature marshmallows

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 2 hrs 35 mins


• in a small saucepan over medium-low heat, melt chocolate chips, unsweetened chocolate and butter, stirring until smooth. remove from heat.
• in a large bowl, beat eggs until foamy. beat in sugar, salt and vanilla until smooth and thick. beat in chocolate mixture. fold in peanuts and marshmallows.
• drop by spoonfuls onto waxed paper lined trays. chill in refrigerator 2 hours, until firm. keep refrigerated until serving.

Peach Omelet

Ingredients

• Servings: 3
• 1 cup peeled, sliced peaches
• 2 tablespoons lemon juice
• 4 slices bacon
• 2 tablespoons water
• 6 eggs
• 1 teaspoon chopped fresh chives
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1/8 teaspoon ground black pepper
• 1 pinch paprika

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• mix peaches with lemon juice; set aside. place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside. reserve 1 tablespoons bacon grease in skillet.
• in a large bowl, mix together crumbled bacon, water, eggs, chives, salt, sugar and black pepper.
• reheat bacon grease over medium high heat. when grease is hot, pour egg batter into pan. arrange peach slices on top of egg batter. cover and cook over medium heat for 1 minute. uncover and cook until set. sprinkle with paprika. let cool slightly before serving.

Blanc Mange (english Style)

Ingredients

• Servings: 5
• 3 cups milk, divided
• 1/4 cup cornstarch
• 1/2 cup sugar
• 1 teaspoon vanilla extract (optional)
• 2 cinnamon sticks
• 1 lemon peel, cut into strips
• 1 pinch ground cinnamon
• 3 ounces shaved semisweet chocolate, for garnish

Recipe

Preparation Time: 8 mins Cook Time: 15 mins Ready Time: 6 hrs 23 mins


• place 1 cup of the milk into a saucepan. add lemon peel and cinnamon sticks. bring milk to a simmer over medium heat.
• meanwhile, in a small bowl, whisk together the cornstarch and sugar. whisk remaining milk into the cornstarch mixture. when the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. remove the lemon peel and cinnamon sticks. stir in the pinch of cinnamon and, if using, the vanilla.
• pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. garnish with shaved chocolate just before serving.

Scrambled Eggs With Leek And Sauce

Ingredients

• Servings: 1
• 2 eggs
• 1 leek, chopped
• 1 tablespoon vegetable oil
• 1 clove garlic, minced
• 3 tablespoons tomato sauce

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• in a small bowl, stir together eggs and chopped leek. heat the oil in a small skillet over medium heat. add the egg mixture and cook until set.
• return skillet to heat and add garlic. saute garlic briefly then add tomato sauce. pour warm sauce over eggs and serve.

Cranberry Ice Cream Swirl Cake

Ingredients

• Servings: 1
• 24 chocolate wafers
• 1/4 cup unsalted butter, melted
• 1 1/2 cups cranberries
• 1/2 cup light corn syrup
• 1/3 cup sugar
• 1/3 cup water
• 3 cups vanilla ice cream, softened
• 1/2 cup shelled pistachio nuts
• 1 tablespoon unsalted butter
• 1/4 teaspoon salt
• 1 cup heavy cream
• 3 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 45 mins Cook Time: 10 mins Ready Time: 6 hrs


• in a food processor or blender, process wafers until finely ground. stir ground wafers together with 1/4 cup melted butter and press into the bottom and partway up the sides of an 8-inch springform pan. freeze 30 minutes.
• meanwhile, in a covered saucepan over medium heat, simmer cranberries, corn syrup, sugar and water for 10 minutes. transfer mixture to a blender or food processor and puree until smooth. place in a bowl and chill until cold.
• spread half the softened ice cream over the frozen crust. drizzle all but 1/3 cup of the cold cranberry mixture over the ice cream. top with remaining ice cream. draw a knife through the layers to marble. freeze 30 minutes, or until firm.
• spread remaining 1/3 cup cranberry mixture over top of frozen dessert and freeze 15 minutes more.
• meanwhile, chop pistachios finely and place in a small skillet over medium heat with 1 tablespoon butter and salt. cook, stirring, 1 minute, until fragrant. set aside to cool.
• in a chilled bowl, whip cream until soft peaks form. beat in confectioners' sugar and vanilla and whip until stiff peaks form. fold in cooled pistachios and spread cream over chilled cake. freeze 30 minutes, then cover tightly with plastic wrap and foil and freeze 4 hours.
• to unmold, wrap a hot, dampened towel around the sides of the pan for 1 to 2 minutes. then remove the sides of the pan.

Chewy Chocolate Candies

Ingredients

• Servings: 25
• 2 tablespoons butter, melted
• 2 (1 ounce) squares unsweetened chocolate, melted and cooled
• 1/2 cup light corn syrup
• 3 cups confectioners' sugar, divided
• 3/4 cup powdered milk
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 45 mins Ready Time: 45 mins


• in a medium mixing bowl, stir together butter and chocolate. beat in corn syrup, 2 cups of confectioner's sugar, powdered milk and vanilla. dough will be stiff.
• sprinkle a work surface with the remaining 1 cup confectioners' sugar. turn dough out onto work surface and knead until remaining sugar is incorporated. shape into small logs and wrap in waxed paper.

Pfeffernuesse Iv

Ingredients

• Servings: 5
• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1 dash ground black pepper
• 3/4 cup molasses
• 1/2 cup butter
• 2 eggs, beaten
• 1 1/2 cups confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a large bowl, stir together the flour, sugar, baking soda, cinnamon, cloves, nutmeg and allspice. in a medium saucepan over medium heat, combine molasses and butter. heat, stirring occasionally, until the butter is melted. remove from heat and allow to cool to room temperature. when the mixture has cooled, beat in the eggs. blend the molasses mixture into the dry ingredients until evenly mixed. cover and refrigerate for at least 3 to 4 hours.
• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets. roll dough into 1 inch balls and place them 2 inches apart onto the cookie sheets.
• bake for 12 to 14 minutes in the preheated oven, or until firm. while cookies are still warm, toss them in a bag with confectioners' sugar and toss to coat. when cool, toss with sugar again.

Pfeffernuesse Iv

Ingredients

• Servings: 5
• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1 dash ground black pepper
• 3/4 cup molasses
• 1/2 cup butter
• 2 eggs, beaten
• 1 1/2 cups confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a large bowl, stir together the flour, sugar, baking soda, cinnamon, cloves, nutmeg and allspice. in a medium saucepan over medium heat, combine molasses and butter. heat, stirring occasionally, until the butter is melted. remove from heat and allow to cool to room temperature. when the mixture has cooled, beat in the eggs. blend the molasses mixture into the dry ingredients until evenly mixed. cover and refrigerate for at least 3 to 4 hours.
• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets. roll dough into 1 inch balls and place them 2 inches apart onto the cookie sheets.
• bake for 12 to 14 minutes in the preheated oven, or until firm. while cookies are still warm, toss them in a bag with confectioners' sugar and toss to coat. when cool, toss with sugar again.

Pecan Puffs Ii

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 cup sifted cake flour
• 1 cup pecan halves
• 1/2 cup confectioners' sugar for rolling

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 300 degrees f (150 degrees c). grease cookie sheets.
• in a medium bowl, cream together butter and sugar until smooth. beat in the vanilla. grind pecans in a food processor or blender; toss with cake flour. stir the pecan mixture into the creamed mixture until well blended. roll the dough into tablespoon balls, then place them 1 inch apart onto the prepared cookie sheets.
• bake for 25 to 20 minutes in the preheated oven, or until lightly browned. roll warm cookies in confectioners' sugar. when they are cooled, roll them again.

Country Apple Dessert

Ingredients

• Servings: 4
• 2 medium apples - unpeeled, cored, and cut into chunks
• 1 (8 ounce) can pineapple chunks, undrained
• 1/2 cup seedless grapes
• 1/2 cup orange juice
• 1 tablespoon butter, cubed
• 1/2 teaspoon cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• place apples, pineapple chunks with juice, grapes, and orange juice in a medium baking dish. sprinkle with cinnamon, dot with butter pieces, and cover.
• bake in the preheated oven for 25 minutes, or until apples are tender. serve hot.

Popcorn Party Balls

Ingredients

• Servings: 36
• 10 cups popped popcorn
• 1 cup corn syrup
• 1/2 cup brown sugar
• 1 (3 ounce) package fruit flavored jell-o® mix
• 1/2 cup honey roasted peanuts

Recipe

Preparation Time: 35 mins Cook Time: 10 mins Ready Time: 45 mins


• place popcorn in a large shallow pan or dish.
• in a medium saucepan over medium heat, bring corn syrup and brown sugar to a boil. remove from heat and stir in gelatin until dissolved. stir in peanuts. pour mixture evenly over popcorn, stirring to coat. when mixture is cool enough to handle, form into 2 inch balls. let cool on waxed paper until set.

Oatmeal Buttermilk Cookies

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 1 cup brown sugar
• 1 egg
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 2/3 cup buttermilk
• 1 1/2 cups rolled oats
• 1/2 cup chopped walnuts
• 1 cup raisins

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a large bowl, cream together the butter and brown sugar until smooth. beat in the egg. combine the flour, baking soda, nutmeg, cinnamon and allspice; stir into the sugar mixture alternately with the buttermilk. mix in the oats, walnuts and raisins. drop by rounded spoonfuls onto the prepared cookie sheet.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Popcorn Party Balls

Ingredients

• Servings: 36
• 10 cups popped popcorn
• 1 cup corn syrup
• 1/2 cup brown sugar
• 1 (3 ounce) package fruit flavored jell-o® mix
• 1/2 cup honey roasted peanuts

Recipe

Preparation Time: 35 mins Cook Time: 10 mins Ready Time: 45 mins


• place popcorn in a large shallow pan or dish.
• in a medium saucepan over medium heat, bring corn syrup and brown sugar to a boil. remove from heat and stir in gelatin until dissolved. stir in peanuts. pour mixture evenly over popcorn, stirring to coat. when mixture is cool enough to handle, form into 2 inch balls. let cool on waxed paper until set.

Orange Sherbet I

Ingredients

• Servings: 6
• 1/4 cup cold water
• 1 teaspoon unflavored gelatin
• 3/4 cup boiling water
• 3/4 cup sugar
• 2 1/4 tablespoons grated orange zest
• 1/2 cup orange juice
• 1/4 cup lemon juice
• 1 egg yolk, beaten
• 1/2 cup heavy cream
• 3 tablespoons sugar
• 1 pinch salt
• 1 egg

Recipe

Preparation Time: 20 mins Ready Time: 4 hrs


• place cold water in a small bowl and sprinkle gelatin over the surface. allow to stand 5 minutes.
• in a medium bowl, stir together boiling water, 3/4 cup sugar and soaked gelatin. stir until gelatin and sugar are dissolved. stir in orange zest, orange juice, lemon juice and egg yolk. set aside.
• in a large bowl, whip cream with 3 tablespoons sugar and salt until stiff peaks form. in a separate bowl, whip egg until stiff. fold into whipped cream. stir in juice mixture a little at a time. pour into a shallow dish and place in freezer. freeze until firm, stirring twice during the first hour.

Cranberry Ice Cream Swirl Cake

Ingredients

• Servings: 1
• 24 chocolate wafers
• 1/4 cup unsalted butter, melted
• 1 1/2 cups cranberries
• 1/2 cup light corn syrup
• 1/3 cup sugar
• 1/3 cup water
• 3 cups vanilla ice cream, softened
• 1/2 cup shelled pistachio nuts
• 1 tablespoon unsalted butter
• 1/4 teaspoon salt
• 1 cup heavy cream
• 3 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 45 mins Cook Time: 10 mins Ready Time: 6 hrs


• in a food processor or blender, process wafers until finely ground. stir ground wafers together with 1/4 cup melted butter and press into the bottom and partway up the sides of an 8-inch springform pan. freeze 30 minutes.
• meanwhile, in a covered saucepan over medium heat, simmer cranberries, corn syrup, sugar and water for 10 minutes. transfer mixture to a blender or food processor and puree until smooth. place in a bowl and chill until cold.
• spread half the softened ice cream over the frozen crust. drizzle all but 1/3 cup of the cold cranberry mixture over the ice cream. top with remaining ice cream. draw a knife through the layers to marble. freeze 30 minutes, or until firm.
• spread remaining 1/3 cup cranberry mixture over top of frozen dessert and freeze 15 minutes more.
• meanwhile, chop pistachios finely and place in a small skillet over medium heat with 1 tablespoon butter and salt. cook, stirring, 1 minute, until fragrant. set aside to cool.
• in a chilled bowl, whip cream until soft peaks form. beat in confectioners' sugar and vanilla and whip until stiff peaks form. fold in cooled pistachios and spread cream over chilled cake. freeze 30 minutes, then cover tightly with plastic wrap and foil and freeze 4 hours.
• to unmold, wrap a hot, dampened towel around the sides of the pan for 1 to 2 minutes. then remove the sides of the pan.

Oatmeal Buttermilk Cookies

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 1 cup brown sugar
• 1 egg
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 2/3 cup buttermilk
• 1 1/2 cups rolled oats
• 1/2 cup chopped walnuts
• 1 cup raisins

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a large bowl, cream together the butter and brown sugar until smooth. beat in the egg. combine the flour, baking soda, nutmeg, cinnamon and allspice; stir into the sugar mixture alternately with the buttermilk. mix in the oats, walnuts and raisins. drop by rounded spoonfuls onto the prepared cookie sheet.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Pecan Puffs Ii

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 cup sifted cake flour
• 1 cup pecan halves
• 1/2 cup confectioners' sugar for rolling

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 300 degrees f (150 degrees c). grease cookie sheets.
• in a medium bowl, cream together butter and sugar until smooth. beat in the vanilla. grind pecans in a food processor or blender; toss with cake flour. stir the pecan mixture into the creamed mixture until well blended. roll the dough into tablespoon balls, then place them 1 inch apart onto the prepared cookie sheets.
• bake for 25 to 20 minutes in the preheated oven, or until lightly browned. roll warm cookies in confectioners' sugar. when they are cooled, roll them again.

Norwegian Krumkake

Ingredients

• Servings: 50
• 1/2 cup unsalted butter
• 1 cup sugar
• 2 eggs
• 1 cup milk
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon butter flavoring, optional

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• heat krumkake iron on stove over medium heat. you can also use an electric krumkake or pizzelle iron.
• cream together the butter and sugar in a bowl. add the eggs, one at a time, and mix well using a spoon. pour in the milk, flour, vanilla, and butter flavoring; mix well.
• place a teaspoon of the batter on the preheated iron, and press together. cook until browned, about 30 seconds per side, depending on the heat. remove from the iron and quickly roll up around a stick or around a cone before they harden.

Drop Sugar Cookies Ii

Ingredients

• Servings: 20
• 2 cups butter, softened
• 2 1/2 cups shortening
• 12 cups sugar
• 18 eggs
• 2 tablespoons vanilla extract
• 24 cups all-purpose flour
• 2 tablespoons baking soda
• 2 tablespoons salt
• 4 1/2 cups sour milk

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). line baking sheets with parchment paper.
• in a large bowl, cream together butter, shortening and sugar until smooth. beat in the eggs a few at a time, then stir in the vanilla. combine the flour, baking soda and salt; stir into the creamed mixture alternately with the sour milk. use a size 16 cookie scoop or 1/4 cup measure to scoop out cookies onto the prepared cookie sheets. cookies should be spaced at least 3 inches apart. test a couple in the oven to see how much they spread, then see if they need to be flattened before the bake.
• bake for 10 to 12 minutes in the preheated oven, until the bottoms begin to turn golden. let cool on baking sheets.

Norwegian Krumkake

Ingredients

• Servings: 50
• 1/2 cup unsalted butter
• 1 cup sugar
• 2 eggs
• 1 cup milk
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon butter flavoring, optional

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• heat krumkake iron on stove over medium heat. you can also use an electric krumkake or pizzelle iron.
• cream together the butter and sugar in a bowl. add the eggs, one at a time, and mix well using a spoon. pour in the milk, flour, vanilla, and butter flavoring; mix well.
• place a teaspoon of the batter on the preheated iron, and press together. cook until browned, about 30 seconds per side, depending on the heat. remove from the iron and quickly roll up around a stick or around a cone before they harden.

Dalmatian Bars

Ingredients

• Servings: 2
• 4 (1 ounce) squares unsweetened chocolate
• 3/4 cup unsalted butter
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 3/4 cups sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 3/4 cup chopped macadamia nuts
• 1 1/2 cups chocolate chips

Recipe

• preheat oven to 350 degrees f (175 degrees c). coat a 9x13 inch baking pan with nonstick cooking spray.
• melt chocolate and butter in bowl over simmering water. remove from heat and stir until smooth.
• sift together the flour, baking powder and salt, set aside. in a medium bowl, stir together the sugar, vanilla and eggs. add the chocolate mixture and stir until well blended. then add the dry ingredients, mix well. finally stir in the nuts and 3/4 cup of the chips.
• spread the batter evenly into the prepared pan. sprinkle remaining chips evenly over the top. bake for 20-25 minutes, until firm and chips are lightly colored. cut into bars when cool.

French Crullers

Ingredients

• Servings: 18
• 4 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon orange zest
• 4 tablespoons shortening
• 1 cup hot water
• 1 cup all-purpose flour
• 3 eggs
• 1 1/2 tablespoons shortening
• 1 1/2 cups confectioners' sugar
• 3 tablespoons cream
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

Recipe

• put 4 tablespoons sugar, salt, shortening and orange rind in saucepan with 1 cup hot water. bring to a boil. mix in 1 cup of flour. cook until thick, stirring constantly. remove from heat, and cool slightly. beat in one egg at a time, beating each one in thoroughly before adding another.
• using a rose tip, press dough through pastry bag, in desired shape, onto a well-greased square of heavy paper. turn paper upside down and let crullers drop into deep, hot fat (375 degrees f - 190 degrees c). fry until well puffed up and golden brown in color, about 6 to 7 minutes. drain on unglazed paper. ice with confectioners' frosting.
• to make frosting: cream 1 1/2 tablespoons shortening and continue creaming while slowly adding sugar. add cream, salt, and vanilla and mix smooth.

Dalmatian Bars

Ingredients

• Servings: 2
• 4 (1 ounce) squares unsweetened chocolate
• 3/4 cup unsalted butter
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 3/4 cups sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 3/4 cup chopped macadamia nuts
• 1 1/2 cups chocolate chips

Recipe

• preheat oven to 350 degrees f (175 degrees c). coat a 9x13 inch baking pan with nonstick cooking spray.
• melt chocolate and butter in bowl over simmering water. remove from heat and stir until smooth.
• sift together the flour, baking powder and salt, set aside. in a medium bowl, stir together the sugar, vanilla and eggs. add the chocolate mixture and stir until well blended. then add the dry ingredients, mix well. finally stir in the nuts and 3/4 cup of the chips.
• spread the batter evenly into the prepared pan. sprinkle remaining chips evenly over the top. bake for 20-25 minutes, until firm and chips are lightly colored. cut into bars when cool.

Drop Sugar Cookies Ii

Ingredients

• Servings: 20
• 2 cups butter, softened
• 2 1/2 cups shortening
• 12 cups sugar
• 18 eggs
• 2 tablespoons vanilla extract
• 24 cups all-purpose flour
• 2 tablespoons baking soda
• 2 tablespoons salt
• 4 1/2 cups sour milk

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). line baking sheets with parchment paper.
• in a large bowl, cream together butter, shortening and sugar until smooth. beat in the eggs a few at a time, then stir in the vanilla. combine the flour, baking soda and salt; stir into the creamed mixture alternately with the sour milk. use a size 16 cookie scoop or 1/4 cup measure to scoop out cookies onto the prepared cookie sheets. cookies should be spaced at least 3 inches apart. test a couple in the oven to see how much they spread, then see if they need to be flattened before the bake.
• bake for 10 to 12 minutes in the preheated oven, until the bottoms begin to turn golden. let cool on baking sheets.

Oatmeal Refrigerator Cookies

Ingredients

• Servings: 4
• 1 cup shortening
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1 tablespoon grated orange zest
• 3 tablespoons molasses
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 cups rolled oats

Recipe

Preparation Time: 15 mins Cook Time: 13 mins Ready Time: 28 mins


• in a large bowl, cream together the shortening, sugar and brown sugar until smooth. beat in the eggs one at a time, then stir in the orange zest, molasses and vanilla. combine the flour, baking soda and salt; stir into the molasses mixture until well blended. mix in oats.
• divide the dough into halves, and shape into long logs about 2 inches in diameter. wrap in waxed paper, and refrigerate for at least 8 hours or overnight.
• preheat the oven to 350 degrees f (175 degrees c). slice chilled dough into rounds about 1/4 inch thick. place 2 inches apart onto ungreased cookie sheets.
• bake for 11 to 13 minutes in the preheated oven, until the bottoms are lightly browned. cool on the baking pan for a minute before removing to wire racks to cool completely.

Basic Gingersnap Cookies

Ingredients

• Servings: 6
• 6 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons salt
• 4 teaspoons ground ginger
• 4 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1 teaspoon ground black pepper
• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 2 eggs
• 1 cup unsulfured molasses

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 1 hr 53 mins


• sift together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and black pepper; set aside. in a large bowl, or stand mixer with the paddle attachment, cream together the butter and sugar until smooth. beat in the eggs one at a time, then stir in the molasses. gradually mix in the sifted ingredients. divide the dough into thirds and wrap in plastic wrap. refrigerate for at least one hour.
• preheat oven to 350 degrees f (175 degrees c).
• on a lightly floured surface, roll the dough out to 1/8 inch in thickness. cut into desired shapes with cookie cutters. place cookies 1 1/2 inches apart onto cookie sheets.
• bake for 8 to 10 minutes in the preheated oven, until cookies are crisp but not dark. remove to wire racks to cool completely. decorate as desired.

French Crullers

Ingredients

• Servings: 18
• 4 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon orange zest
• 4 tablespoons shortening
• 1 cup hot water
• 1 cup all-purpose flour
• 3 eggs
• 1 1/2 tablespoons shortening
• 1 1/2 cups confectioners' sugar
• 3 tablespoons cream
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

Recipe

• put 4 tablespoons sugar, salt, shortening and orange rind in saucepan with 1 cup hot water. bring to a boil. mix in 1 cup of flour. cook until thick, stirring constantly. remove from heat, and cool slightly. beat in one egg at a time, beating each one in thoroughly before adding another.
• using a rose tip, press dough through pastry bag, in desired shape, onto a well-greased square of heavy paper. turn paper upside down and let crullers drop into deep, hot fat (375 degrees f - 190 degrees c). fry until well puffed up and golden brown in color, about 6 to 7 minutes. drain on unglazed paper. ice with confectioners' frosting.
• to make frosting: cream 1 1/2 tablespoons shortening and continue creaming while slowly adding sugar. add cream, salt, and vanilla and mix smooth.

Oatmeal Refrigerator Cookies

Ingredients

• Servings: 4
• 1 cup shortening
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1 tablespoon grated orange zest
• 3 tablespoons molasses
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 cups rolled oats

Recipe

Preparation Time: 15 mins Cook Time: 13 mins Ready Time: 28 mins


• in a large bowl, cream together the shortening, sugar and brown sugar until smooth. beat in the eggs one at a time, then stir in the orange zest, molasses and vanilla. combine the flour, baking soda and salt; stir into the molasses mixture until well blended. mix in oats.
• divide the dough into halves, and shape into long logs about 2 inches in diameter. wrap in waxed paper, and refrigerate for at least 8 hours or overnight.
• preheat the oven to 350 degrees f (175 degrees c). slice chilled dough into rounds about 1/4 inch thick. place 2 inches apart onto ungreased cookie sheets.
• bake for 11 to 13 minutes in the preheated oven, until the bottoms are lightly browned. cool on the baking pan for a minute before removing to wire racks to cool completely.

Oatmeal Buttermilk Cookies

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 1 cup brown sugar
• 1 egg
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 2/3 cup buttermilk
• 1 1/2 cups rolled oats
• 1/2 cup chopped walnuts
• 1 cup raisins

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a large bowl, cream together the butter and brown sugar until smooth. beat in the egg. combine the flour, baking soda, nutmeg, cinnamon and allspice; stir into the sugar mixture alternately with the buttermilk. mix in the oats, walnuts and raisins. drop by rounded spoonfuls onto the prepared cookie sheet.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Pecan Puffs Ii

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 cup sifted cake flour
• 1 cup pecan halves
• 1/2 cup confectioners' sugar for rolling

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 300 degrees f (150 degrees c). grease cookie sheets.
• in a medium bowl, cream together butter and sugar until smooth. beat in the vanilla. grind pecans in a food processor or blender; toss with cake flour. stir the pecan mixture into the creamed mixture until well blended. roll the dough into tablespoon balls, then place them 1 inch apart onto the prepared cookie sheets.
• bake for 25 to 20 minutes in the preheated oven, or until lightly browned. roll warm cookies in confectioners' sugar. when they are cooled, roll them again.

Norwegian Krumkake

Ingredients

• Servings: 50
• 1/2 cup unsalted butter
• 1 cup sugar
• 2 eggs
• 1 cup milk
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon butter flavoring, optional

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• heat krumkake iron on stove over medium heat. you can also use an electric krumkake or pizzelle iron.
• cream together the butter and sugar in a bowl. add the eggs, one at a time, and mix well using a spoon. pour in the milk, flour, vanilla, and butter flavoring; mix well.
• place a teaspoon of the batter on the preheated iron, and press together. cook until browned, about 30 seconds per side, depending on the heat. remove from the iron and quickly roll up around a stick or around a cone before they harden.

Basic Gingersnap Cookies

Ingredients

• Servings: 6
• 6 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons salt
• 4 teaspoons ground ginger
• 4 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1 teaspoon ground black pepper
• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 2 eggs
• 1 cup unsulfured molasses

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 1 hr 53 mins


• sift together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and black pepper; set aside. in a large bowl, or stand mixer with the paddle attachment, cream together the butter and sugar until smooth. beat in the eggs one at a time, then stir in the molasses. gradually mix in the sifted ingredients. divide the dough into thirds and wrap in plastic wrap. refrigerate for at least one hour.
• preheat oven to 350 degrees f (175 degrees c).
• on a lightly floured surface, roll the dough out to 1/8 inch in thickness. cut into desired shapes with cookie cutters. place cookies 1 1/2 inches apart onto cookie sheets.
• bake for 8 to 10 minutes in the preheated oven, until cookies are crisp but not dark. remove to wire racks to cool completely. decorate as desired.

Dalmatian Bars

Ingredients

• Servings: 2
• 4 (1 ounce) squares unsweetened chocolate
• 3/4 cup unsalted butter
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 3/4 cups sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 3/4 cup chopped macadamia nuts
• 1 1/2 cups chocolate chips

Recipe

• preheat oven to 350 degrees f (175 degrees c). coat a 9x13 inch baking pan with nonstick cooking spray.
• melt chocolate and butter in bowl over simmering water. remove from heat and stir until smooth.
• sift together the flour, baking powder and salt, set aside. in a medium bowl, stir together the sugar, vanilla and eggs. add the chocolate mixture and stir until well blended. then add the dry ingredients, mix well. finally stir in the nuts and 3/4 cup of the chips.
• spread the batter evenly into the prepared pan. sprinkle remaining chips evenly over the top. bake for 20-25 minutes, until firm and chips are lightly colored. cut into bars when cool.

Strawberry Cinnamon Oatmeal Cookies

Ingredients

• Servings: 2
• 1/2 cup strawberry yogurt fruit spread
• 1/2 cup margarine, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup olive oil
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 3 1/4 cups rolled oats

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a large bowl, cream together the strawberry spread, margarine, sugar and brown sugar until smooth. beat in the egg and vanilla, then stir in the olive oil. combine the flour, baking soda and cinnamon; stir into the creamed mixture. mix in the oats until well blended. drop dough by heaping spoonfuls 2 inches apart onto the prepared cookie sheets.
• bake for 12 to 15 minutes in the preheated oven, or until the tops are lightly browned. let cookies stand for 1 minute on the baking sheet before removing to wire racks to cool completely.

Gramama's Great Black Berry Pie

Ingredients

• Servings: 8
• 1 recipe pastry for double-crust pie
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup maple syrup
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 4 cups blackberries

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat the oven to 350 degrees f (175 degrees c). press one crust into the bottom and up the sides of a 9 inch pie plate.
• in a large bowl, stir together the sugar, vanilla, maple syrup, cardamom and cinnamon. stir in blackberries carefully until evenly coated. pour into the pie crust. cover with the top crust, and seal the edges. cut a few holes in the top to vent steam.
• bake for 45 to 50 minutes in the preheated oven, until the crust is golden brown.

Anginettes

Ingredients

• Servings: 4
• 1/2 cup margarine
• 1/2 cup sugar
• 3 eggs
• 1/2 teaspoon vanilla extract
• 1/2 orange, juiced
• 3 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 cup confectioners' sugar
• 1 teaspoon fresh lemon juice
• 2 tablespoons milk
• 1/4 cup sprinkles or colored sugar for decoration

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• preheat the oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a large bowl, cream together the margarine and sugar until smooth. beat in the eggs one at a time, then stir in the vanilla and orange juice. sift together the flour, baking powder and baking soda; stir into the orange mixture. the consistency will be thick and sticky. drop dough by teaspoonfuls onto the prepared cookie sheets.
• bake for 10 minutes in the preheated oven, or until golden. cool on wire racks.
• in a small bowl, stir together the confectioners' sugar, lemon juice and milk until smooth. dip the tops of cooled cookies into the icing, then into sprinkles. let stand until set.

Brandy Alexander Pie

Ingredients

• Servings: 1
• 1 (9 inch) prepared graham cracker crust
• 1 (.25 ounce) package unflavored gelatin
• 1/2 cup cold water
• 2/3 cup sugar
• 1/8 teaspoon salt
• 1/4 cup cognac
• 3 egg yolks
• 1/4 cup creme de cacao
• 3 egg whites
• 2 cups whipping cream

Recipe

Cook Time: 10 mins Ready Time: 2 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c). bake crust in oven for 10 minutes; set aside.
• in a saucepan, allow gelatin to soften in cold water. add 1/3 cup sugar, salt, and beaten egg yolks; blend together. heat over low heat stirring until gelatin dissolves and mixture coats spoon. do not bring to a boil.
• remove from heat, stir in cognac and creme de cacao. chill until mixture thickens.
• in a mixing bowl, beat egg whites until stiff; while beating, slowly add rest of sugar. fold egg and sugar mixture into the thickened filling.
• whip the heavy cream and gently fold half of it into the cognac mixture. pour into graham cracker crust; cover and refrigerate for an hour. garnish with remaining whipped cream and chocolate curls.

Cinnamon Cream Cheese Pie

Ingredients

• Servings: 8
• 1 cup hershey®'s cinnamon chips
• 1/4 cup milk
• 1/4 cup water
• 1 (.25 ounce) envelope unflavored gelatin
• 1 (8 ounce) package cream cheese
• 3/4 cup brown sugar
• 1 cup frozen whipped topping, thawed
• 1 (9 inch) graham cracker crust
• 1/2 cup chopped pecans
• 1 cup hershey®'s cinnamon chips, coarsely chopped

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 3 hrs


• in a small saucepan, melt 1 cup hershey's cinnamon chips and milk over low heat. stir constantly until chips are thoroughly melted, and then set aside to cool.
• in a small saucepan, combine water and gelatin. stir over low heat, until gelatin is completely dissolved; set aside to cool. to hasten the cooling, place saucepan in a bowl of ice water.
• in a large mixing bowl, beat cream cheese and brown sugar together until smooth. stir in the cooled chocolate and gelatin, and beat thoroughly. fold in 1 cup of cool whip. spread into graham cracker crust. spread remaining frozen whipped topping on top. sprinkle with chopped pecans and chopped hershey's cinnamon chips. refrigerate for 2 hours before serving. keep refrigerated.

Southern Comfort Ice Cream Pie

Ingredients

• Servings: 1
• 2 cups graham cracker crumbs
• 1/4 cup finely chopped peanuts
• 1/4 cup sugar
• 6 tablespoons melted butter
• 3/4 cup coarsely chopped cashews
• 1/4 cup coarsely chopped peanuts
• 6 cups vanilla ice cream, softened
• 2/3 cup creamy peanut butter
• 2/3 cup hot fudge topping
• 1/4 cup chocolate shell topping

Recipe

Preparation Time: 20 mins Ready Time: 5 hrs 20 mins


• preheat oven to 350 degrees f (175 degrees c.) in a medium bowl, mix graham cracker crumbs, 1/4 cup finely chopped peanuts, sugar and melted butter until well blended . press mixture into a 9 inch pie plate. bake in preheated oven for 8 to 10 minutes, or until lightly browned. allow to cool completely.
• combine chopped cashews and 1/4 cup coarsely chopped peanuts; set aside. in a large bowl, mix ice cream with peanut butter; set aside.
• spread half of hot fudge topping in bottom of crust. sprinkle with 1/3 of nut mixture. spread half of ice cream in an even layer. repeat layers. drizzle with shell topping and sprinkle with remaining nuts. freeze for at least 5 hours before serving.