Chocolate Flourless Hazelnut CakeChocolate Flourless Hazelnut Cake
12 oz. hazelnuts
2 tsp baking powder
6 egg yolks
5/8 cup white sugar
6 egg whites
1 pint heavy whipping cream
1/8 c…Read More
Old-Fashioned Orange CakeOld-Fashioned Orange Cake
Yield: 12 servings
This is tres simple and very good.
1 orange
1 cup raisins
1 cup granulated sugar
1/2 cup shortening
2 …Read More
Utterly Deadly Southern Pecan PieUtterly Deadly Southern Pecan Pie
OK Here's my contribution (and thanks for the help in wanting to know how big a half recipie will be.)
4 eggs
1-1/…Read More
Mincemeat PieMincemeat Pie
Mincemeat recipe:
1 pound of anjou pears, peeled cored and chopped finely (can use apples here)
1/2 cup of dried sour cherries (dried b…Read More
Bobotie (Chutney)Bobotie (Chutney)
Chutney is traditionally served with mince meat dishes in S. Africa. My favorite is bobotie:
2 thinly sliced onions
1 kg ground be…Read More
*Most of the list members who posted recipes are not available for any questions. *Some have left the list. Some have died. *There are no photos and there may not ever be any. *This is not a recipe "book" geared to those who cannot cook without someone holding their hand. *The blog owner and list members who posted the recipes are not responsible for the recipes or their content. Spoons do not make you fat. *The standard disclaimers on any and all content apply to appease the Gummit brownshirts and their allies.
Categories
Blog Archive
How The Recipes are Arranged
The recipes are divided into as many categories as possible.
Nibbles: appetizers, dips, salsas, beverages. Yeast Bread: includes sourdough, "natural" yeast breads. Quick Bread: includes waffles, scones, waffles, crackers, etc. Soups: includes stews and sandwiches. Eggs~Beans:includes chili, cheese. Pasta~Grains:includes rice, hummus, couscous, etc. Salads:include dressings, savory (dinner) salads, etc. Cakes:include frosting, icing, cheesecakes. Preserving:canning, fermented and other methods of processing foods. Sauce: gravy, condiments, seasonings, etc.
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