Recipezaar: Food Gifts recipes

Spicy Nuts in the Slow Cooker

Fri, 30 Oct 2009 12:26:28 -0400

a simple recipe for cajun flavored pecans or mixed nuts. recipe from living with amy on fox 11. http://www.fox11online.com/subindex/living/recipes -- posted by hoerth

Soft Cream Cheese Mints

Fri, 30 Oct 2009 12:37:45 -0400

I like this recipe because it is very flexible allowing you to be very creative in how pretty you make the mints and design the mints to fit the occasion. My sister got this recipe from a friend. -- posted by BitbeStitch

Soft Caramels

Fri, 30 Oct 2009 12:37:42 -0400

These caramels are so good that we gave them away as Christmas gifts each year for about 5 years in a row and have been harassed ever since for not taking the time to make them as often. This recipe came from a very old Ball (as in Ball Canning Jars and Lids) cookbook my mom had, but I have added MANY tips to help you be successful right out of the gates. Very rich and yummy. -- posted by BitbeStitch

Thanksgiving Cranberry Fig Jam

Fri, 30 Oct 2009 12:37:50 -0400

Aah! The last of the figs from my garden. Thanksgiving is 1 month away so I added cranberries, ginger root, orange, and vanilla. Try it on your turkey or pork roast. Also great on scones or warmed over pancakes making a wonderful holiday breakfast. -- posted by ~Rita~

Holly Jolly Fruit Cake

Fri, 30 Oct 2009 17:14:19 -0400

What can I say? It's like Easter Marshmallow Peeps...you either love them or despise them. I would offer that if you dare to fess up to loving Marshmallow Peeps, you're gonna fess up to loving Fruit Cake, too. So, for all you fruit cakes who love Peeps...knock yourself out (literally) with Mom's recipe which includes 1/4 cup brandy or rum. IMPORTANT: Instead of diced mixture, you may substitute...4 oz. lemon peel, 3 oz. orange peel, 7 oz. pineapple, and 6 oz. citron. -- posted by Suzanna Marie

Grandma's Banana Bread

Fri, 30 Oct 2009 17:16:00 -0400

This recipe was given to my grandmother when she was pregnant with my father-- a kind neighbor had given her a loaf and it was so delicious she just had to have the recipe! Our family has been making it ever since. It is very moist and full of delicious banana flavor! -- posted by Chef #1194914

Nana's Banana Bread

Sun, 01 Nov 2009 10:16:04 -0500

The best banana bread I've ever tried; from D.C.'s Bayou Bakery owner and pastry chef David Guas' own grandma's recipe. The buttermilk MAKES it. Absolutely amazing. -- posted by Raquel Grinnell

Vanilla Chewies (Lower Fat)

Sun, 01 Nov 2009 10:25:15 -0500

These tasty little vanilla morsels come from the German baking book "Cookies" by Christa Schmedes. They are classified as low-fat cookies there and at first I was a bit sceptical about them. But I neednt have worried, they were super! I hope youll enjoy them too for a guilt-free holiday treat. Note: Prep time includes 30 minutes chill time. -- posted by Lalaloula

Butternut Squash Butter

Mon, 02 Nov 2009 11:01:52 -0500

Found butternut squash at bargain prices and wanted to do a butter with it. I found only 1 recipe online and adapted it into this. Great color and flavor. Perfect spread on toast, pancakes or waffles. This recipe produced 11+ half pint jars. Because winter squashes and pumpkins are not acidic enough, the USDA does NOT recommend canning mashed product. These store in the fridge for 2 months or the freezer for longer storage. -- posted by Tiny kitchen, big chef

Eggnog Popcorn Balls

Mon, 02 Nov 2009 12:01:54 -0500

I found this on www.chow.com. I'm posting it so I will have it handy, but I'm happy to share it with all of you. Chow.com has other interesting popcorn ball flavors such as curry-coconut, so you might want to check them out. -- posted by Barb Witherspoon

Sugar Cookies With Buttercream Frosting

Mon, 02 Nov 2009 12:03:14 -0500

This sugar cookie recipe goes way back in my family, at least to my maternal great-grandmother. My mom always had a lot of cookie cutters, so we would make these for different occasions and decorate them with colored icing. -- posted by Cook-a-holic

Yogurt-Zucchini Bread With Walnuts

Mon, 02 Nov 2009 16:12:42 -0500

"This moist, nutty bread is a terrific way to use up late-summer zucchini. The walnuts in the bread are super-heart-healthy, and the yogurt adds moisture without any fat." States that the zucchini loaf can be wrapped tightly in plastic and kept at room temperature for up to 4 days, or frozen in plastic and foil for up to 1 month. Recipe from Food & Wine. -- posted by JanuaryBride

Christmas Muffins - Wholemeal.

Mon, 02 Nov 2009 22:23:34 -0500

Green, Red and Gold: The colours of Christmas. Make this festive muffin for friends and family, and give another option for those who don't love fruit cake. Happy holidays! -- posted by TALIA #3

Gingerbread Cake in a Mug

Tue, 03 Nov 2009 08:03:09 -0500

If you have a mug that will hold 1-1/2 cups, you can make this delicious ginger- bread cake mix for a gift for someone special -- or for yourself -- to celebrate the upcoming season. Make up the cake mix and enclose it in a sandwich-size ziplock bag. Place the sealed bag in a mug and present it with the following directions. -- posted by Lorraine of AZ

Bacon Caramels

Tue, 03 Nov 2009 11:25:40 -0500

Where would we be without salt? James Beard I casually sprinkled the thick-cut Hemplers bacon with cayenne before frying to a nearly blackened crisp. Once the caramel had reached its perfect molten temperature I stirred in a handful of the bacon then reserved the rest to get sprinkled on top. The caramel set beautifully. Some were cut and served as is while a select few were covered in tempered dark chocolate. All of them were devoured. from Not Without Salt Don't knock it til you try it.... -- posted by College Girl

Processor Marmalade

Tue, 03 Nov 2009 11:57:19 -0500

This recipe eliminates the cutting up of fruit rinds !! time standing overnight is not included in prep time. -- posted by katew

Habanero Mango Hot Sauce

Tue, 03 Nov 2009 14:26:18 -0500

I blend fresh organic carrots, mango, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Creating a spicy but not overpowering sauce that allows you to spice your food without drowning out the original flavor. The capsaicin is not only hot on the tongue, it is brutal on the eyes or in cuts on your fingers. When preparing peppers you can wear rubber gloves to protect your hands and keep your hands clean. capsaicin has a way of staying on your hands even after washing. Safety glasses will help you avoid splashes or touching your eyes while cutting and cleaning peppers. The steam from boiling vinegar is very strong. Avoid breathing it. Cooking your hot sauce will help blend the flavors together, break down pieces of solid ingredients and pasteurize the sauce. It is an important step which should only be skipped if the sauce will be used up completely within 1 week. Bottles can be bought at http://www.leeners.com/index.html -- posted by ~Rita~

Poblano and Cheddar Stuffed Portobello Mushrooms

Tue, 03 Nov 2009 16:31:31 -0500

This makes 4 appetizers or 2 servings for a main course. A yummy recipe from Food and Wine Magazine, January, 1996. Enjoy! -- posted by Sharon123

Whole Wheat Banana Chocolate Chip Muffins

Wed, 04 Nov 2009 13:03:01 -0500

These tasty morsels come from King Arthur Flour Whole Grain Baking. I typically sub in either 1/2 cup to 1 cup of white flour to lighten them up a little. These will disappear from your breakfast table faster than you realize! My toddler gobbles these up! -- posted by Hadice

Jeff Smith's Lemon Olive Oil

Wed, 04 Nov 2009 14:56:20 -0500

From "The Frugal Gourmet Cooks Italian" (Wm. Morrow, 1993) Wonderful on salads, pasta, grilled fish and more. Simple to make. If you do not have a mortar and pestle a food processor will do the job, too. -- posted by Zeldaz

6 Differents Dry Rubs

Thu, 05 Nov 2009 02:22:13 -0500

These are great dry rubs to try before you go out and buy the whole bottle and then find out you don't like them. Most of these ingredients are already in your cupboard. I keep all my old spice jars, wash, remove label and reuse for recipes like these. Dry rubs do not need standing time but can be applied several hours in advance if kept refrigerated. The flavors become more pronounced the longer the rub is on the meat. I prefer sprinkling on and then letting sit out at room temperature for about 15 min. -- posted by Catnip46

Better Than Bailey's

Thu, 05 Nov 2009 11:50:43 -0500

Sometimes is hard to get a bottle of Bailey's so why not make it at home? I could include this on my Christmas gifts too. -- posted by littlemafia

Amy's Mud Puddles

Fri, 06 Nov 2009 12:22:23 -0500

This recipe was in the Land O Lakes newsletter. Made them last night and they are a winner! I used Hersey's dark chocolate chips and added a teaspoon of vanilla. So quick and easy and chocolatey enough to please my DS, who is a chocolate fanatic. Will be making lots of these for the holidays! -- posted by Wineaux

Bombay Popcorn

Fri, 06 Nov 2009 15:37:05 -0500

Popcorn like in Bombay! -- posted by littlemafia

Lemon and Dill Popcorn

Fri, 06 Nov 2009 17:19:24 -0500

Found this on the net. -- posted by littlemafia

Wasabi Popcorn

Fri, 06 Nov 2009 17:19:43 -0500

For the brave ones! -- posted by littlemafia

Mamma Mia Popcorn

Fri, 06 Nov 2009 17:22:09 -0500

Easy Italian popcorn. -- posted by littlemafia

Popcorn De Provence

Fri, 06 Nov 2009 17:22:45 -0500

And a little French popcorn. -- posted by littlemafia

Asian Popcorn

Fri, 06 Nov 2009 17:23:16 -0500

I'm experimenting! For the 2 cups I have below the popcorn use any Asian snacks that you enjoy. -- posted by littlemafia

Ginger-Honey Bread

Fri, 06 Nov 2009 17:26:24 -0500

A great make-ahead gift idea for the holidays or anyday. From "Christmas with Southern Living 2006". -- posted by FloridaNative

Pomegranate Mountain Dew Jelly

Fri, 06 Nov 2009 17:26:53 -0500

This is a fun jelly that combines the taste of pomegranate juice and mountain dew soda. This is a great tasting cocktail, but even more surprising and great tasting as a jelly. I created this recipe because I had just a bit of pomegranate juice left from my pomegranate jelly making, and mountain dew because I wanted to try the mountain dew recipe listed on the site. -- posted by Whitney Donohue

Ricciarelli - Italian Almond Cookies

Fri, 06 Nov 2009 17:27:09 -0500

Fantastic almond cookies from the Tuscan town of Siena, Italy. These wonderful cookies are very popular year around, but especially at Christmas time! -- posted by BecR

Strawberry Lemon Marmalade

Fri, 06 Nov 2009 17:28:45 -0500

I just made this recipe, and it is soooo good! Beautiful, jewel-toned strawberry jam with a touch of lemon--I found the recipe in the Ball powdered pectin box. My chef husband gave me a bar zester years ago, and I use it to get a fine, delicate lemon peel with no pith. If you don't have a zester, prepare the peel to your preference, but be sure to remove as much of the pith as possible. This jam set up quickly for me, and I would recommend turning the jars after they seal to distribute the fruit pieces. I can't wait to give this as gifts for the holidays! -- posted by Deb Redfield

Tessa's Homemade Vanilla

Fri, 06 Nov 2009 17:37:25 -0500

If your've never made your own vanilla you've got to try it. It's nothing like the store bought kind, not even good quality pure extracts (and it's way cheaper). People will wonder what happened to your baking. It goes from average to incredible as soon as you start using this vanilla. You can use more than is usually called for in a recipe because there isn't any of that bitter after taste. Just make sure that if you're using lots you cut back slightly on some of the other liquid. It also makes a good Christmas present. You can try it using any sort of hard liquor you want, I've simply listed my preference. Also, Make sure you're using Vanilla beans from Madagascar, the cheaper ones from Mexico aren't true vanilla beans are actually toxic. You can reuse the beans up to three times (just let it steep a little longer each time) and once they've been all used up you can dry them and add them to your sugar. They'll still release flavour. The cook time refers to the time it takes to steep it, I always cheat and start using it early though. -- posted by TessaDerus

Marshmallow Treats

Sat, 07 Nov 2009 17:29:28 -0500

Easy to make !! -- posted by katew

Sugar Cookie Cut-Outs

Sun, 08 Nov 2009 09:00:53 -0500

I had misplaced this recipe and recently found it again. When DD was in Kindergarten the children had to take turns bringing a snack to school for everyone to share and DD loved to bring these cookies. I love this recipe because it doesn't require refrigeration before rolling out and because the cookies always turned out beautifully. The recipe is from a little booklet called Wilton Christmas Recipes & Ideas. Note: If you're using margarine, be sure to use the hard margarine that comes in a brick like butter, not soft tub margarine. -- posted by Dreamer in Ontario

How to Make Sun-Dried Tomatoes

Sun, 08 Nov 2009 18:10:28 -0500

These gourmet treats have a hefty price tag in stores.. it's really not so hard to just make them yourselves -- posted by GingerlyJ

Vegan Popcorn Balls

Mon, 09 Nov 2009 11:51:48 -0500

I found this at the Care2 website @ http://www.care2.com/greenliving/classic-fall-sweets.html while I was searching for healthy recipes on the 'net. I haven't made it yet, but it looks easy enough to make. -- posted by SassiFras

Healthy Granola Bars

Mon, 09 Nov 2009 15:54:10 -0500

I was searching for a healthy granola bar recipe, one without butter and any added sugar. I came upon one called "grab-and-go breakfast bars", which I changed up to make this recipe. You can use any combination of nuts/fruits that you would like. I just used what sounded good to me, and it came out great! These granola bars have about 4g fiber and 4g protein in a serving, and make a great snack. -- posted by Chef #1360260

I'm a Little Nutty Pecan Pie Bars

Mon, 09 Nov 2009 16:51:53 -0500

This was in the Milwaukee paper; the picture posted with them looked so good I had to post this recipe to try later... -- posted by AZPARZYCH

Cinnamon Raisin Bread (Abm)

Mon, 09 Nov 2009 16:55:08 -0500

Modified from "The Biggest Book Of Bread Machine Recipes," my 5 yr old son loves helping me make this, and even more, he enjoys devouring it. It makes a 1.5 pound loaf. It's supposed to be great when slices are toasted, but we never get it to last that long. -- posted by SnoBahr

Rich and Chewy Pecan Pie Muffins!

Tue, 10 Nov 2009 16:38:39 -0500

This recipe came from Trisha Yearwood, who married Garth Brooks and wrote a cookbook called Georgia Cooking in an Oklahoma kitchen with a forward by Garth Brooks himself! Gotta try these! :) Be sure to use paper liners in the muffin tins and spray them with nonstick spray; otherwise, they will crumble when you peel off the liners. This recipe also makes great mini muffins; just shorten the baking time by 5 minutes. You might also try using oat flour instead of all purpose for a healthier muffin. -- posted by Sharon123

Jellybean Cookies

Wed, 11 Nov 2009 05:56:29 -0500

Great for Easter !! -- posted by katew

Val's Cranberry Salsa

Wed, 11 Nov 2009 10:27:48 -0500

My friend Val shared this recipe with me last year. It is a new favorite, and one that I plan on taking many places over the holiday season, as it is different. Best served with Wheat Thins, this salsa is yummy and a must try! The original recipe called for a 1 pound package of cranberries; I've found that fresh cranberries are now packaged in 12 oz. portions, and this size works. Don't forget to allow time for chilling, to allow flavors to develop...This will make enough for 2 blocks of cream cheese, so you have 1 to serve, and 1 to share! -- posted by alligirl

Bear's Pineapple Mango Habanero Jam

Wed, 11 Nov 2009 10:29:52 -0500

I've always been a big fan of tropical flavors married to the fruity heat of Habanero chiles, so after some experimentation I came up with this recipe for a sweet and tasty jam with a gentle but pronounced finish heat. -- posted by Booted Bear

Lollipop Cookies

Wed, 11 Nov 2009 10:33:53 -0500

The cutest, tastiest cookies ever. They would be PERFECT for any holiday, bouqet, child's birthday party, or anything else wanted. -- posted by Jessa M

Guinness Cupcakes

Wed, 11 Nov 2009 10:35:49 -0500

Nigella Lawson's Guinness Cake is much talked about. This is a downsized version of my adaptions to her recipe, perfect for making 12 delicious cupcakes that look like miniature pints of Guinness. It's a bit of a grown up delicacy, the flavours might be a little rich for young kids, but chocoaholics and Guinness lovers will be delighted. -- posted by Jillsybean

Smoked Pecan Brownies

Wed, 11 Nov 2009 16:12:37 -0500

The recipe is from one of my favorite chefs in Dallas: Doug Brown. -- posted by I_Cook_For_Firemen

Beautiful Banana Bread

Thu, 12 Nov 2009 00:31:07 -0500

This recipe is a wonderful way to use up overly ripe bananas. It will make anyone's morning a good one with its sweet, soft, spongy taste. My mother has been making this recipe for years and every single person who has tried it has loved it! -- posted by Jessa M

Sweet Southern Orange Scones

Thu, 12 Nov 2009 00:31:34 -0500

The softest, sweetest breakfast treat in existence. The recipe comes from Bridgewalk Bed & Breakfast. -- posted by Jessa M

Ginger Spice Muffin Mix

Thu, 12 Nov 2009 00:41:20 -0500

from The Perfect Mix by Diane Phillips. For gift giving. Mix dry ingredients and store in airtight container. Decorate for the holiday/birthday/special occasion. Attach gift tag with baking instructions. -- posted by maryannatwork

Linzer Cookies

Thu, 12 Nov 2009 00:42:08 -0500

Delicious Linzer hearts sandwich cookies. Great for holiday and romantic gifts -- posted by Chef #251940

Sweet-Hot Toasty Pecans

Thu, 12 Nov 2009 16:00:48 -0500

Great to make in multiple batches for holiday giving in pretty little tins! These are must-haves for parties down South. -- posted by La Dilettante

Homemade Swedish Fish Candy

Fri, 13 Nov 2009 11:48:10 -0500

I discovered this recipe online and knowing how much I love Swedish Fish and how much everyone else I know loves them I thought I would share it just in case. I don't know how many fish this recipe will make so my serving size is a guess so is my prep time for that matter as I have not yet made this recipe. -- posted by dragon reader

Cranberry Pumpkin Bread With Crystalized Ginger

Fri, 13 Nov 2009 12:36:06 -0500

This is a great recipe for fall. I love the taste of the pumpkin and spice and the contrast of the tart cranberries. However, the crystalized ginger is what did it for me. I had it on hand for another recipe I use it for and decided to throw it in. This is my new go-to pumpkin bread. -- posted by Chef #1444598

Chocolate Crazy Paving

Sun, 15 Nov 2009 05:46:20 -0500

A simple recipe for children -- posted by katew

Eggnog Cookies

Mon, 16 Nov 2009 00:39:24 -0500

Originally found online somewhere, these cookies are the epitome of the holidays for our family. Tastes just like a glass of eggnog with only SOME of the guilt! -- posted by Lizzymommy

Lavender Shortbread (Akasha's)

Mon, 16 Nov 2009 00:57:55 -0500

I found this in the Los Angeles Times Food Section. It sounds terrific. The recipe originated from the Akasha Restaurant in Culver City. Lavender blossoms can be found at Penzey's Spices in Torrance. (mail order too) Time does not include 2 hours chilling time. -- posted by Jacquie*

Christmas Cherry Nut Bread

Mon, 16 Nov 2009 00:59:46 -0500

This is so easy to make as you just put everything, except the cherries, in a bowl and mix it, adding the cherries last. It is so pretty and so good. It is nice with a cup of tea or for giving in a pretty little basket along with some tea. You could put a pretty tea cup in the basket, too. If you like fewer cherries, use the lesser amount; I like more so I use the whole jar. -- posted by Mimi in Maine

Almond-Raisin-Winter-Cookies

Mon, 16 Nov 2009 09:53:20 -0500

This recipe imakes for lovely seasonal cookies featuring cranberries, raisins and almonds. The texture is crumbly with a lovely crunch. I hope youll enjoy them as much as my friends and family did! :D -- posted by Lalaloula

Pecan Horns

Mon, 16 Nov 2009 11:32:34 -0500

These cookies have a nutty, slightly sweet taste. They go well served with coffee or tea at festive get-togethers. -- posted by Lizzymommy

Rancheros Salsa!

Tue, 17 Nov 2009 00:13:26 -0500

This salsa, often used for Huevos Rancheros, can be used over chili rellenos, rice, meats, etc. It freezes exceptionally well. Consider making a double batch and storing half for later. Adapted from The Everything Vegetarian Cookbook by Jay Weinstein, a food commentator for a public radio station in New York city. -- posted by Sharon123

The Best Rocky Road Fudge

Tue, 17 Nov 2009 17:56:48 -0500

A little different from the other recipes posted. It has marshmallow creme, which makes it so creamy and rich! From Pillsbury's Holiday magazine. -- posted by Mama2boys

Barbara's Tea Cakes (Cookies)

Wed, 18 Nov 2009 01:27:12 -0500

A dear friend shared this recipe with me many years ago. The recipe became a favorite & I have used it for everything over the years. It has made it way to many a Girl Scout mtg, school party, potluck, etc. Tea Cakes became my family's favorite cookie at the holidays. It isn't Christmas without a platter of these & a bag for everyone to take home. They are good plain and sweeter with the glaze & icing. -- posted by Susie D

Ginger Crinkles

Wed, 18 Nov 2009 07:36:56 -0500

Comes right out of Mrs. Claus's Kitchen -- posted by littlemafia

Lemon Sugar

Wed, 18 Nov 2009 14:21:12 -0500

If you love lemon like I do you got to have this! Give it as a gift for Christmas. -- posted by littlemafia

Cinnamon Crescents

Wed, 18 Nov 2009 14:49:59 -0500

I can't remember where I found this recipie, very easy to make, russian Christmas recipe I believe -- posted by Paris-Falls

Rum Rasinet Cookies

Wed, 18 Nov 2009 16:59:24 -0500

I found this on Oatmeal CookieBlog. http://oatmealcookie.typepad.com/the_oatmeal_cookie_blog/2009/01/rum-raisinet-cookies-1.html It's very good. -- posted by salsarita

Rosemary-Lemon Spiced Nuts

Fri, 20 Nov 2009 01:29:04 -0500

Another recipe that uses fresh rosemary. -- posted by Boo Chef in West Texas

Pink Gin and Tonic Lollipops

Fri, 20 Nov 2009 04:50:34 -0500

I have torn this from a mag - I do not know which one - but they sound like such fun to serve !! -- posted by katew

Licorice Slice

Fri, 20 Nov 2009 05:03:18 -0500

A recipe using licorice allsorts !! -- posted by katew

Yummy Cobblestone Brownies

Fri, 20 Nov 2009 15:27:12 -0500

This is a great twist on the origional packaged brownie, especially if you like a hint of coconut! Taken from Taste of Home 2009. Sift some powdered sugar over the top and wrap in plastic wrap with ribbon- makes perfect gifts! -- posted by seabeewife401

Fluffy "cut-Out" Sugar Cookies

Fri, 20 Nov 2009 15:49:52 -0500

Have you ever had those sugar cookies at publix that are really fluffy and cake like? Well hear is that recipe. I think its the sour cream that makes it so fluffy. I also roll them out maybe 1/4 in thick and under cook them a little but thats probably a personal preference. They do take a little work just like any cut-out cookies but this is something that anytime I ask someone in our family what I can bring for dessert they always say this! I use my kitchen aid but before that I would use my hand blender as long as I could and then mix the last part of the flour in by hand. Hope you enjoy. -- posted by 998171

Lemon-Soy Chicken Wings

Fri, 20 Nov 2009 16:43:33 -0500

Super simple, but irresistible! I'm not allowed to show up at any holiday parties without these. -- posted by Booted Bear

Mince Pies

Sun, 22 Nov 2009 17:31:39 -0500

This recipe is from Coles Christmas 2009. It was printed in the Australian Coles Catalogue, 19 November 2009 - 25 November 2009. -- posted by Chef #1296468

Maple Leaf Sugar Cookies

Sun, 22 Nov 2009 17:49:00 -0500

Perfect for Fall. Cookies to make between Halloween and Thanksgiving. I use my Maple Leaf cookie cutters, and even make a few with my Oak Leaf cutter. I believe the secret to this recipe is to use pure maple syrup. I count chilling time in with the prep time. -- posted by Sweetiebarbara

Oven Baked Muesli

Sun, 22 Nov 2009 18:42:54 -0500

A yummy alternative to store bough cereals. This is similar to granola and has some healthy tasty ingredients! Adapted from The Garden of Vegan cookbook. I like this with almond milk! :) -- posted by Sharon123

Moist Pumpkin Spice Bread

Mon, 23 Nov 2009 14:14:34 -0500

This may be the most delicious pumpkin bread recipe I've ever baked. I came up with this for my brother's 18th birthday and it has been devoured in just two days. I believe the applesauce in the recipe is what makes it so ooey-gooey moist. It's also low in fat as the applesauce replaces the oil that would normally be used. The recipe makes two loaves, one of which can be frozen or given to a friend. -- posted by EntirelyEmily

Tuna, Green Bean & Rice Casserole (Gf)

Mon, 23 Nov 2009 15:01:17 -0500

This casserole is my husband's favorite. I like that it's a complete meal that's very easy to put together. It's loosley based on the recipe on the seasoned green beans can, but this version is gluten free. -- posted by Jamie B

Microwave Pecan Toffee

Mon, 23 Nov 2009 15:19:29 -0500

Very easy, every day ingredients and quick. I believe the recipe said you could use pecans or almonds, but there are plenty of almond toffe recipes and besides, I like pecan toffee! I got this recipe from a cookbook, but can't remember the one. I have made this many times for work parties, christmas presents, bake sales and family. Everyone loves it! -- posted by suseme

Microwave Pecan Divinity

Mon, 23 Nov 2009 15:20:55 -0500

I found this recipe when I decided to make Christmas candy and my stove didn't work. I don't have a candy thermometer, and it still worked for me. It was very tasty. I found it in a cookbook, but I don't remember which one. -- posted by suseme

Microwave Buttermilk Pralines

Mon, 23 Nov 2009 15:35:13 -0500

I found this recipe when my stove was broken and I wanted to make pralines for my father, who loved them. These have turned out well for me, but the cooking time can be tricky, especially when the humidity is up--don't try to make them when it's humid. They are very good! -- posted by suseme

Chocolate Cream Cheese Truffles

Mon, 23 Nov 2009 15:45:46 -0500

I found this recipebut I can't remember where. The cream cheese made them rich and smooth. It was very tasty. I don't think I cared for the ones rolled in unsweetened cocoa or coffee, but I guess it's individual. -- posted by suseme

Grandmother's Tomato- Cheese Log

Mon, 23 Nov 2009 15:47:07 -0500

This is my grandmother's recipe (obviously) and she made it at holidays. I remember sneaking into it when I was little, before everybody else got there. It's great with crackers, and I have also given them for Christmas presents. -- posted by suseme

Holiday Nut Roll (Americanized Croatian Nut Roll)

Mon, 23 Nov 2009 17:16:56 -0500

While similar to other nut roll recipes, this filling is unique because it uses no egg whites or lemon and includes a delicious "Americanization" of the Slavic recipe by adding--whiskey! It adds a fantastic additional flavor; feel free to split the filling before adding whiskey if you'd like to reserve some spirit-free for the kids (though it cooks off and I've never met a kid who didn't like this). Makes a big batch--perfect for giving away. Freezes very well. My sister and I will make double this batch all at once and freeze them until we're ready to give/send them out. -- posted by Tlharin

Meme's Easy Pickled Beets

Mon, 23 Nov 2009 18:11:51 -0500

These are so simple to make and taste fantastic! NO COOKING! I took a recipe I found and modified it to me and my families liking. DH loves these! You can modify spices to your liking, add more, add others or cut back...whatever you want! Original recipe called for sugar not Splenda and came from "Favorite Family Recipes Good Country Cookin' Cookbook." I usually double this recipe and I get two quart size wide mouth mason jars full. This time I added a whole clove to each jar. I'll let you know how it comes out! Ya'll let me know your thoughts and ideas on this one ok?! -- posted by Heartspell

Pecorino Cracker Crisps

Mon, 23 Nov 2009 18:25:46 -0500

Thin shortbread type crackers that go great with wine or cocktails. Makes a delicious appetizer topped with pear jam (Recipe #137323) and toasted slivered almonds! -- posted by mommycook

Cranberry Ranch Dressing

Mon, 23 Nov 2009 22:53:16 -0500

Last year my friend discovered a dressing by this name at our local discount store. I missed out on getting some. This recipe is my attempt to recreate this dressing. This dressing is lovely with cauliflowerets. The color really shows up and the taste is complimentary. It would also be a Christmasy contrast with broccoli florets. -- posted by Lorraine of AZ

Lemon Cookies

Tue, 24 Nov 2009 12:03:32 -0500

From foodbuzz.com. -- posted by littlemafia

Thai Coconut Milk Cookies

Tue, 24 Nov 2009 12:21:53 -0500

From foodbuzz.com -- posted by littlemafia

Persian Raisin Cookies

Tue, 24 Nov 2009 12:51:49 -0500

I love these melting-in-your-mouth cookies! For chewier cookies, refrigerate the dough beforehand and bake it for a shorter period. For crispier ones, bake the dough longer or refrigerate the baked cookies.They'll flatten out during baking so leave enough space between them. -- posted by littlemafia

Traditional Scottish Pure Butter Shortbread Cookies - Biscuits

Tue, 24 Nov 2009 13:49:57 -0500

Scotland's favorite tea-time or Christmas Holiday cookie! The very best fresh dairy butter is a requirement in these cookies, for flavor. Make them into squares or "Petticoat Tails", or any shape you wish. Great for gift giving. Our family favorite recipe, adapted from "Having Tea". -- posted by BecR

Sweet-Hot Glazed Nuts

Tue, 24 Nov 2009 14:46:28 -0500

A tantalizing combination of sweetness and spice--these hot/sweet nuts are always a hit! Recipe may be made with almonds, walnuts or pecans (or a combination). Originally from Sunset magazine. -- posted by BecR

Sugarplums

Tue, 24 Nov 2009 14:47:45 -0500

"...while visions of sugarplums danced in their heads..." Make these up to 1 month in advance; store, refrigerated, in an airtight container with parchment or waxed paper between the layers. From Saveur magazine, December, 1999. -- posted by BecR

Lemon Snowball Cookies

Tue, 24 Nov 2009 16:19:51 -0500

Tea provides the right mix of bright flavor and spice in these cookies! Crush any large tea leaves before adding. There is a chocolate variation too! Adapted from Better Homes & Gardens magazine. -- posted by Sharon123

Mandelbread

Tue, 24 Nov 2009 17:52:59 -0500

This is a delicious almond flavored biscotti-type cookie that is not overly sweet. It was my favorite as a child (grandma used to make them). God bless her--she made them by hand. I use a machine (a Cuisinart or a stand mixer) for mixing the rather stiff batter. If the dough is too sticky, lightly flour your hands to shape the loaves. Vary it the way you like, using chocolate chips instead of nuts. Enjoy with a cup of coffee! -- posted by Chef #364186

Crispy Chocolate Cookies

Tue, 24 Nov 2009 18:03:26 -0500

From the authors of Heirloom Cooking with the Brass Sisters, these slender wafers have a deep cocoa flavor and a wonderful cornmeal crunch. Recipe was a favorite of the staff at Food and Wine. -- posted by JanuaryBride

Crispy Spiced Ginger Cookies

Tue, 24 Nov 2009 18:04:09 -0500

Food and Wine Magazine got the recipe for these crisp, spicy cookies from pastry chef Elissa Narrow. The cookies can be stored in an airtight container for up to 3 days. -- posted by JanuaryBride

Pecan Shortbread Cookies

Tue, 24 Nov 2009 18:04:26 -0500

Karen DeMasco beats the dough for these buttery cookies with an entire vanilla bean, so the oils in the pod add deep vanilla flavor. By rolling the dough in turbinado sugar before slicing and baking the cookies, she makes them extra-crispy. (Recipe adapted from The Craft of Baking.) Recipe found on Food & Wine and is a staff favorite. -- posted by JanuaryBride

Brown Seed Bread

Wed, 25 Nov 2009 13:21:53 -0500

A healthy and hearty bread you will enjoy! This recipe has earned the goodfibes seal indicating it is a good source of fiber! Adapted from Fleischmann's yeast site. There is about an hour rising time. -- posted by Sharon123