Recipezaar: < 60 mins,Food Gifts recipes

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

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

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

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

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

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

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

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*

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

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

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

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 Kai Viti

Rosie's Pecan Crunchies

Sun, 22 Nov 2009 18:41:37 -0500

Taken from Judy Rosenberg's Rosie's All Butter Fresh Cream Sugar Packed Baking Book! These cookies will melt in your mouth and are perfect for all occasions! A favorite at Rosie's Bakery! Enjoy! These cookies need to chill about 4 hours. -- posted by Sharon123

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

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 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

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

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

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

Candy Corn-Colored Cookies

Wed, 25 Nov 2009 22:14:58 -0500

These delicious cookies are triangular-shaped just like candy corn. And they are colored like candy corn, too: white, chocolate and orange. You'll be proud to serve these cookies which will delight your guests! They are appropriate all autumn long. Recipe from Betty Crocker. Note that chillling time is not included in the timing. i -- posted by Lorraine of AZ

Coffee Perks (Chocolate Covered Spoons)

Sun, 29 Nov 2009 08:12:22 -0500

I plan on making these for Christmas this year. They're quick to make and you can use different flavorings. The recipe was found in Company's Coming for Christmas by Jean Pare. NOTE: The main ingredient is dipping chocolate wafers. These are little discs of chocolate that I've found at Bulk Barn. -- posted by Dreamer in Ontario

Marmite and Cheese Bread

Sun, 29 Nov 2009 21:18:09 -0500

Adapted from the Fleischmann's site. Here's what they say, "This bread combines two of Britain's most characteristic ingredients, Marmite and sharp cheddar Cheese. Hearty in flavor, this bread is best served toasted accompanying a soup, or in making a sandwich on toast". There is about 90 minutes rising time. -- posted by Sharon123

Rendering Beef Fat for Suet Cakes and Cones (Bird Food)

Mon, 30 Nov 2009 02:00:37 -0500

My husband and I are bird lovers, and are always looking for ways to bring them closer to us. Suet is essential for winter survival, as it provides heat and energy for their little bodies. I've recently read several articles on how to render beef fat for making your own suet cakes. Although they aren't expensive to buy, it's always rewarding to make something yourself. The best base for the cakes is fat rendered from beef suet. The heating process not only eliminates impurities, but it becomes harder with each 'melting/cooling' process. This will give you a finished product that can withstand higher outdoor temperature (if hung in shade). Many bird food recipes I've read mention using only peanut butter, lard or shortening as a base for the cakes. These however, will soften and go rancid faster. In addition to suet 'cakes', you can also load pine cones with warm suet and roll in seeds. What a great gift for your 'bird loving friends'. Suet is fat that is located around the kidneys. It is not the same as fat bits that are trimmed from cuts of meat. Notes: - 2 lbs of raw suet will yield approximately 12 cups of fat. - Purchased suet cakes measure 4-1/2 x 4-1/2 x 1-1/4" thick. Save your 250ml dairy containers (sour cream, cottage cheese etc) to use as molds. They are also 4-1/2" in diameter. - Drill 1-1/2" holes in logs and fill with the suet/seed mixture. - Raw suet cuts much easier when frozen. - My yield from 12 cups of fat - 14 cakes, 12 cones - Yields will vary with the amount of seed, and molds used. - Please ignore the indicated number of servings. :) -- posted by Diana #2

Jewel Studded Holiday Fudge With Ginger and Cranberries

Tue, 01 Dec 2009 16:42:20 -0500

A delectable holiday fudge, which is the ultimate treat for anyone with a sweet tooth. This buttery, crumbly fudge is enhanced and made more festive by studding it with rich, jewel-like fruit. If you do not have stem ginger handy, you can use crystallised ginger or glace ginger instead. Making fudge the proper way involves using a sugar, jam or candy thermometer - or you can use the "soft ball" method if you do not have a suitable thermometer. Drop a small spoonful of the fudge into cold water, if it forms a malleable soft ball, the setting temperature has been reached. If you plan to make this fudge for gifts or to sell, pack the squares into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates! -- posted by French Tart

Ruby Jewel Christmas Cookies (Williams-Sonoma)

Tue, 01 Dec 2009 18:02:59 -0500

These are very delicious, buttery shortbread cookies. They are relatively simple to make. For this and any recipe that calls for cold butter, I usually place my butter in the freezer prior to use. I do this because if I want my cookies to come out soft and buttery, the butter that is used should be cold so that it does not melt while you are handling the dough. Another thing I do to keep the dough nice and cold is that I also place all the baking utensils that I will be using in the freezer, e.i: the cutting board, rolling pin, cookie cutter, mixing bowl, etc. (except for the cookie sheet). Try to work fast so that body heat from your hands does not penetrate the dough as much. -- posted by Chef Sarita in Austin Texas

Bodacious Blondies

Wed, 02 Dec 2009 20:10:28 -0500

These candy laced brownies are great for snacks, picnics, class trips, bake sales and good, old-fashioned dessert! Kids love making them almost as much as they like eating them.From Cambell's Kitchen. -- posted by Sharon123

Festive Bavarian Bites

Thu, 03 Dec 2009 00:33:38 -0500

This is from the December 2009 issue of First Magazine. They look beautiful! Total time does not include time to chill. -- posted by SmoochTheCook

Plum Raspberry Jam

Thu, 03 Dec 2009 15:15:41 -0500

So easy and so delicious! This jam is sweet with just a hint of tartness. For Christmas I gave out pint jars with home-made mini loaves of bread to my co-workers, after Christmas break they all said it was the best jam they had ever had, a few even asked if they could buy some from me because it was already gone!!! -- posted by Rollin in the Dough!

Crescent Caramel Cinnamon Swirls

Fri, 04 Dec 2009 18:08:55 -0500

Adapted from a Pillsbury recipe to make it my own! -- posted by Sharon123

Death by Chocolate Cookies

Sat, 05 Dec 2009 16:48:08 -0500

I found this recipe in my Betty Crocker cookbook. I like to add 1/2 cup of toffee bits to my cookies. -- posted by Nasseh

Crunchy Crust Peach Cobbler

Mon, 07 Dec 2009 13:51:32 -0500

I was looking for peach cobbler recipe that was a bit different and found this one at TOH. Dh ended up making this so that speaks to the ease of the recipe. This would be easy to substitute other fruit for peaches and I personally would increase the fruit filling but it was good as written as well. This makes for a nice cobbler with a crunchy crust with a light meringue flavor. -- posted by Ceezie

Easy Christmas Holly Bundt Cake

Mon, 07 Dec 2009 14:21:29 -0500

This is a quick and easy cake! Great for when you have company coming over for the holidays. Easy for people like me who aren't great at cake decorating! You can use any flavor for the cake, but I usually make chocolate. You can also make these using mini-bundt pans for individual treats. Enjoy! -- posted by Jennibear

Savoury Red Wine Cookies

Tue, 08 Dec 2009 16:35:51 -0500

A flavorful "cookie" to enjoy with that special glass of Wine. Recipe came from the magazine distributed at the liquor store. Great for making up a batch and giving to holiday hosts with a bottle of red. (recipe calls for 2 kinds of paprika, I only used regular paprika, old white cheddar cheese, hard margarine in place of butter, and an all-purpose gluten free flour blend) Dough and baked cookies both freeze well -- posted by ukichix

Vicki's Chex Mix

Wed, 09 Dec 2009 17:22:59 -0500

basic Chex mix with Cajun spice -- posted by Iwanttobemartha

Low Fat Cranberry Almond Bread

Wed, 09 Dec 2009 18:22:17 -0500

A low fat recipe that produces a very tasty cranberry bread. -- posted by J Mazz

Pumpkin Roll

Fri, 11 Dec 2009 16:56:13 -0500

Got this recipe from Greg via a long line of Milwaukee family recipe files. It became our family's version of a tamalera, but being complete gringos, we did this instead of tamales. It turns out best when made one at a time, so we would assign stations and spend the day working an assembly line. Several hours, and a skoshy bit of champagne later, we'd each head home with several rolls to nibble on for many weeks. This freezes well and will hold for several months (if it lasts that long); it also makes a terrific holiday or host gift. -- posted by Hungry Hogareno

Vanilla Shortbread Dipped in Chocolate and Toasted Almonds

Fri, 11 Dec 2009 17:32:42 -0500

My mom got this recipe from a card at the grocery store about 15 years ago and it's become a family favorite! I've tweaked it a little to make it my own. These are great fresh but are out of this world if allowed to "age" for a week to ten days in a container at room temperature. The original recipe called for ground almonds but I toast my own for better flavour. Yield is approximate. Prep time includes decorating time. -- posted by andrea185

Jo's Christmas English Toffee

Fri, 11 Dec 2009 17:39:53 -0500

Crisp, rich toffee. I have been making this recipe for about 20 years. My family looks forward to the first batch of the season! -- posted by Jb Tyler, TX

Crunchy Cheese Biscuits

Sat, 12 Dec 2009 16:58:20 -0500

from asda magazine dec 2009 not made yet but plan too -- posted by pornstarbarbie

Stef's Best Chocolate Chip Cookies

Mon, 14 Dec 2009 01:28:38 -0500

I love chocolate chip cookies, and have been playing around for years to find what I consider to be the 'perfect recipe.' This is a combination of recipes from a few different sources, I don't consider it original, more stealing the tips I like from different places (alton brown, the ny times, and paula deen, among others). I particularly like it because the butter is melted - it saves your arm the usual pain of mixing softened butter. These make cookies I like - slightly salty, think, chewy, and butterscotch-y. If anyone finds changes that work well, please let me know, this recipe is always a work in progress to me. Enjoy!! -- posted by StephanieBamBam

Monastery of the Angels Peanut Brittle

Mon, 14 Dec 2009 01:35:33 -0500

The monastery is located in the Hollywood Community of Los Angeles at 1977 Carmen Avenue, where the nuns prepare candy and other food products to sell, with the proceeds going to charity. One can visit the monastary by doing a google search to find the hours when they are open to the public. Their heavenly candies are exceptional, which is no surprise because candy making was taught to the nuns by the former owners of Juliet's Candy Shop in Pasadena. When the shop was closed, the couple donated their equipment and recipe collection to the monastery. The nuns make their peanut brittle only once a year, around Christmas time. This recipe has been published in the Los Angeles Times many times, usually around Christmas. Some cooking notes and comments which were provided to the Times by the sisters; raw peanuts are the key to making their brittle. Cooking the peanuts in the syrup gives the candy it's outstanding flavor. The nuns have also stated that this recipe which they have provided to the Times comes as close as any one can come to in duplicating their recipe in a home kitchen. Because the nuns use commercial ingredients and equipment, the end product will not be exactly the same. Note, all recipes which are published in the Los Angeles Times are first tested in the Times test kitchen, (where residential cooking equipment and techniques are used) before the recipe is published in the newspaper. In preparing this recipe, the nuns advise having two cooks available for the pouring and spreading of the hot liquid candy, it makes this step a lot easier. -- posted by lynnski / LA

Banging Banana Bread

Mon, 14 Dec 2009 15:07:02 -0500

I LOVE banana bread. So, I have made it for many years. I am always looking to get the flavor just perfect! I use "old" bananas. The upscale produce shop won't sell them, so I usually call and see if they have any. That way I can use them right away AND they sell them to me super cheap! I usually bake around 150 mini loaves to include in my Christmas Goodies Bags. I like my recipes to have measurements for items, sizes for pans, and baking directions. So you will find all of that in this recipe that I have finally decided I have "tweeked" it right down to d-e-l-i-c-i-o-u-s. -- posted by Tantric1

French Filled Macaroons

Mon, 14 Dec 2009 23:52:15 -0500

Make one batch of cookies and get two different kinds of cookie sandwiches! Adapted from B H & G magazine. -- posted by Sharon123

Fig Cranberry Matrimonial Slice

Tue, 15 Dec 2009 17:13:14 -0500

Also from City Palate, a local bi-monthly foodie magazine. Made this to give away with Xmas baskets instead of the usual date square... yummy... for the base, you can use a combination of all purpose white and whole wheat flour! -- posted by Cadillacgirl

Gingerbread Train - Works Well With a Gingerbread House.

Thu, 17 Dec 2009 20:51:50 -0500

This is a great gift idea, fairly simple to make and loads of fun to decorate! You can paint on letters on each carriage to form a name or just do an extra long train to have at a birthday party. Great addition to gingerbread house(s) to make a whole gingerbread village! **I use self-raising flour for this as it makes a more "bubble-like" 3D train but you can use plain.** THIS RECIPE MAKES GOOEY GINGERBREAD not hard!** This will make a very long train!! -- posted by JinxTheCat

Orange Butter Cookies

Thu, 17 Dec 2009 21:38:26 -0500

This comes from Canadian Living Test Kitchen and was found on CanadianLiving.com I plan on making these tomorrow, but wanted to share the recipe with you. Notes: I added the 1 tsp. orange extract to the recipe as I truly enjoy the orange flavor! You may freeze the dough up to 1 month. Chill time is not included in prep time. -- posted by Debaylady

Carrot Bread Low Fat

Fri, 18 Dec 2009 01:50:13 -0500

Carrot bread recipe I tweaked to make diet friendly. -- posted by Chef #1485525

Pineapple and Passionfruit Jam

Mon, 21 Dec 2009 01:15:30 -0500

I just got a new juicer and my husband and I had been drinking alot of pineapple juice lately. Partly because he has alot of meat in his diet and pineapple juice is very alkalizing to the acidity in our body. Also, we had been posted to Thailand and pineapples here are so cheap and sweet here. It feels wasteful to throw away the pineapple pulp, and since the texture is excellant to make jam, i decided to make it for our yearly Christmas giveaways. I added passionfruit since I love the fragrance, and it turned out to be a perfect combination. I couldn't find any pectin, hence I had to make the jam the traditional way, slow-cooking it. -- posted by Clabibi

Double Chocolate Pecan Biscotti

Mon, 21 Dec 2009 01:24:02 -0500

Absolutely delicious and easy to make. Can make substitutions or leave it as is...yummy! -- posted by Ashly1021

Best Glazed Butter Cookies (America's Test Kitchen)

Mon, 21 Dec 2009 01:29:49 -0500

The geniuses at America's Test Kitchen have created tender, crispy cookies that roll out easily. Cream cheesea surprise ingredientgives the cookies flavor and richness without altering their texture. For a dough that's incredibly easy to handle, this recipe uses the "reverse" creaming method: incorporate slightly softenednot meltedbutter into the flour and sugar (rather than first creaming the butter and sugar). If desired, the cookies can be finished with sprinkles or other decorations immediately after glazing. From Cook's Illustrated Magazine (November, 2003). -- posted by blucoat

Incredible Gluten Free Butter Cookies

Mon, 21 Dec 2009 01:35:23 -0500

These cookies are so delectable it's hard to believe they are gluten free ;-) Shortbread-like and not overly sweet, they keep very well and make a perfect holiday gift! The recipe is a result of experimenting with all kinds of cookie recipes, combining things I liked and then patiently changing the resulting recipe slightly, time after time until it met my expectations. I hope it will meet yours as well :-) The dough is easy to roll out for cutting and also suitable for using a cookie press. I often freeze them raw in large amounts to bake later, but even without freezing these cookies hardly spread. If you need to avoid lactose, you can replace the butter with 4/5 dairy free margarine and 1/5 Ghee so as to have the buttery taste without the lactose. -- posted by Suzy mom to 2

Chocolate Meringue Pie (The Best Ever)

Mon, 21 Dec 2009 01:39:38 -0500

We've tried a bunch of chocolate pie recipes from here, but none can hold a candle to this one that I grew up with from the Foods a la Louisiane book (from the Louisiana Women's Farm Bureau). It's easy, not too sweet and inexpensive. Also, using a high quality vanilla makes a huge difference. -- posted by Chef #393251

Buffalo Chex Mix

Mon, 21 Dec 2009 01:56:22 -0500

This is a variation on the original Chex mix based on Buffalo chicken wing sauce. I got it from a newspaper coupon. Very easy and delicious - a bit spicy! Add more or less hot sauce to your liking. Would be great served with ranch or bleu cheese dressing for dipping. -- posted by Messy44

Easy Maple Pecan Granola

Mon, 21 Dec 2009 01:59:06 -0500

This is really quick and easy to make, and I posted variations as well -- Molasses Walnut and Honey Almond. Very healthy, and it smells wonderful straight out of the oven! We eat it mixed with vanilla yogurt, or just as a snack. -- posted by Mom of picky eaters and vegetarians

The Best Blondies!

Mon, 21 Dec 2009 02:13:07 -0500

I got this out of a magazine and changed it around a bit to make it better. Most blondies use melted butterscotch chips but instead you create an authentic rich butterscotch flavor by boiling butter and brown sugar together. These go great with some vanilla ice cream! Most people don't know what a blondie is so I tell them it's like if a cookie and a brownie made a baby haha. -- posted by TinaBee08

Easy Honey Almond Granola

Mon, 21 Dec 2009 16:50:34 -0500

This is really quick and easy to make, and I posted variations as well -- Maple Pecan and Molasses Walnut. Very healthy, and it smells wonderful straight out of the oven! We eat it mixed with vanilla yogurt, or just as a snack. -- posted by Mom of picky eaters and vegetarians

Easy Molasses Walnut Granola

Mon, 21 Dec 2009 16:51:57 -0500

This is really quick and easy to make, and I posted variations as well -- Maple Pecan and Honey Almond. Very healthy, and it smells wonderful straight out of the oven! We eat it mixed with vanilla yogurt, or just as a snack. -- posted by Mom of picky eaters and vegetarians

Easiest Amaretti Cookies Ever

Tue, 22 Dec 2009 12:18:13 -0500

These crisp cookies are naturally gluten and dairy free. Preparation takes only 10 minutes and is very easy. If you press in an Amarena cherry before baking, cookies will be more chewy than crisp. When I was out of cherries I used pecans for decorating. Either way they are addictive ;-) Double or triple recipe if needed. -- posted by Suzy mom to 2

Date, Carrot and Honey Cake

Sat, 26 Dec 2009 01:51:22 -0500

Taken from Super Food Ideas magazine -- posted by katew

Biscuits/Cookies for the Masses

Sat, 26 Dec 2009 02:17:26 -0500

Taken from a Nestles advertisement -- posted by katew

Black Cap Bakes

Sun, 27 Dec 2009 05:33:38 -0500

An old English recipe -- posted by katew

Caramel Crumb Bars

Sun, 27 Dec 2009 08:28:52 -0500

This is an easy and delicious bar recipe with a light and flaky shortbread crust, a creamy caramel filling, and a crumb topping. The recipe is from the wonderful cookbook, "The Modern Baker," by Nick Malgieri and was chosen Top Cookie Recipe of 2008 by the Washington Post. It's Malgieri's favourite recipe in the book and it might just become yours too! Save the wrappers from the softened butter sticks to grease the parchment. Note that the flour measurement calls for it to be spooned into the cup and leveled off--this will give you a different amount of flour in the cup than the dip and sweep method and noticeably effect the texture of the crust. MAKE AHEAD: Store in an airtight container at room temperature if you are serving them within a day. Or wrap and freeze for up to 2 months, making sure to bring the bars to room temperature before serving. -- posted by blucoat

Turtles

Tue, 29 Dec 2009 01:38:18 -0500

Note: prep/cooking times do not include chill time. -- posted by *Kathy*

Peanut Butter Bon Bons

Tue, 29 Dec 2009 01:56:02 -0500

A good addition to a Christmas cookie platter. -- posted by *Kathy*

Moist Banana Bread

Tue, 29 Dec 2009 14:13:16 -0500

The secret ingredient here is pudding! Either banana flavoured or vanilla pudding works great. It makes the banana bread moist. Another tip is use bananas that are so overripe that they are all completely brown. This will add better flavour to the loaf. This recipe is all about the techniques which will help keep the loaf moist. Covering the loaf with foil while baking is necessary, and will ensure a moist top that isn't crusty. I've added some cake flour to the mix because Canadian wheat has alot of gluten and I wanted to make the bread dense but will bake evenly. Feel free to experiment with adding different types of nuts or sweeteners to make this receipe your own. So far I've baked this loaf in flimsy aluminum pans and glass pans, and the disposable aluminum works better than the glass pan. I've also made mini acorn-shaped bread in Williams-Sonoma decorative pan as well as the W-S bundt pan and had impressive results with pretty designs. If anyone tries it in a silicone pan, I'd love to hear how it turns out. Enjoy! -- posted by Full Tummy

Bite Sized Apple Pies

Tue, 29 Dec 2009 20:35:47 -0500

These cute and delicious mini apple pies are perfect for desserts, or holiday parties, or even breakfast! -- posted by Sharon123

Apple Streusel Muffins

Tue, 29 Dec 2009 20:37:52 -0500

These muffins are great grabbed straight out of the oven, warm with vanilla ice cream or with a steaming cup of coffee for breakfast. The addition of sour cream makes these muffins super moist, with a awesome rich flavor. This recipe makes two dozen muffins, which is a great because you can share with friends! Use your favorite apples, this recipe used Northern Spy. Honey Crisp are one of my favorite apples, along with Gala and Fuji. A tart apple would do well here too. Adapted from Celebrating Simplicity with Chef Stacy de Hass. -- posted by Sharon123

Spiced Pecans

Thu, 31 Dec 2009 02:54:33 -0500

Make plenty of these mildly sweet and salty nutsthey are great to have on hand over the holidays. -- posted by Papa New's Girl

Apricot Beer Bread

Sun, 03 Jan 2010 11:57:41 -0500

Apricot adds a new twist to beer bread. -- posted by swissms

Cocoons

Tue, 05 Jan 2010 11:09:32 -0500

A Christmas tradition handed down from my great grandmother. Some people call these sand tarts or wedding cookies, we called them cocoons because of their shape. Whatever you decide to call them, they are a wonderful, melt in your mouth, not too sweet perfect little two bite cookie. -- posted by Scout33

Peanut Butter and Honey Bread

Tue, 05 Jan 2010 12:51:25 -0500

My family loves the combination of peanut butter, honey, and bananas, so I decided to make it into a bread. Make sure to use all natural peanut butter and feel free to add more chopped nuts or chocolate chips if you desire. This recipe works well for small loaves or muffins of any size. -- posted by sszz

Coconut Date Granola Bars

Fri, 08 Jan 2010 17:30:17 -0500

This is a wonderfully satisfying treat packed with oats, nuts, and fruits. When they first come out of the oven, they may be fragile and slightly crumbly. Make sure to let them cool before cutting, and they will soon become firm, chewy granola bars. -- posted by sszz

Amaretto Apricot Cookies

Sun, 10 Jan 2010 23:05:17 -0500

This makes a very healthy tasting, chewy cookie....it isn't a crisp cookie. I had it on a Christmas Cookie Exchange this year, and really enjoyed it! Originally authored by Brenda Bragg from Ohio. Cook time is actually 8 minutes per cookie sheet, I just increased the cooking time to accomodate multiple cookie sheetfuls! -- posted by breezermom

Prickly Pear Marmalade

Mon, 11 Jan 2010 09:57:50 -0500

You can thank The Complete Ball Book of Home Preserving for this recipe. You will need 9 to 10 medium prickly pears for this recipe. -- posted by DiB's

Moist Gingerbread Cake

Tue, 12 Jan 2010 17:37:49 -0500

I love this cake--and it IS indeed moist. From Pamela Westland's "Celebrating Christmas." It is so easy to make. I baked it in a giant gingerbread man pan and decorated with colorful dragees--beautiful! You might consider doubling the recipe, since it makes a small cake. -- posted by MillaKette

Grandma's Sugar Cookies

Wed, 13 Jan 2010 04:35:00 -0500

Put here for safekeeping !! -- posted by katew

Chocolate Popcorn Biscotti

Tue, 19 Jan 2010 19:25:38 -0500

I haven't tried this, but it looks so interesting, I'm posting to try later. From the Popcorn site, made for kids. A Fun Fact: Popped corn has only 31 calories per cup, and oil popped corn has only 55 calories per cup! -- posted by Sharon123

Peach Fondue--canning Recipe

Thu, 21 Jan 2010 11:10:06 -0500

Try this recipe with crepes, as a sundae topping, or on pancakes for a special breakfast. Makes a fantastic addition to any gift basket. This is a soft set jam. -- posted by DiB's

Pumpkin Bread (2 Decades of Delicious)

Thu, 21 Jan 2010 13:28:47 -0500

This came from the 1981 Winter Edition of Fort Worth Digest. Thankfully, my mother had kept it around for ever. We make dozens of these a year for the people we love. You can use pumpkin, squash or sweet potatoes. You can also add in 1 cup of chopped nuts and or 1 cup of raisins if you'd like! -- posted by Stephles

Chocolate Chip Pie (No Crust)

Sat, 23 Jan 2010 13:46:15 -0500

This crustless chocolate chip pie is like a big, super-thick chocolate chip cookie. It is great served with scoops of vanilla or butter pecan ice cream....and if you want to truly indulge, top the ice cream with some hot fudge! -- posted by breezermom

Wicked-Easy, Pick-A-Chip Cookies

Mon, 25 Jan 2010 10:44:20 -0500

My daughter Dea seldom bakes so she is always looking for an easy, tasty recipe. She said this suits her just fine. This is one of those "chip" recipes that enables you to use any flavor chip your little heart desires!! -- posted by Suzanna Marie

Peanut Butter Fudge

Mon, 25 Jan 2010 11:57:39 -0500

This is the best fudge I have ever had. I begged my cousin for the recipe. -- posted by Srqchic

Mint Chocolate Chip Cheesecake Bites (Freeze-Ahead)

Tue, 26 Jan 2010 10:04:45 -0500

A nice step away from those pre-made frozen cheesecake bites. It involves premade chocolate-chocolate chip cookie dough as a graham cracker crust simply does not do this justice. You will need mini-muffin tins to do this, they usually hold about 12 mini-muffins and the recipe yields 48. And yes, 1/8-tsp spoons are actually made! You can find them at Family Dollar. If you don't have this size or a sliding spoon to use, about 10 drops will equate to 1/8 tsp. Peppermint is very strong; a little goes a long way. -- posted by the80srule

Fruktkaka (Swedish Fruitcake .... Not Like American Fruitcake)

Sat, 30 Jan 2010 23:25:53 -0500

This is a light cake, only distantly related to the dense, sticky American-style fruitcakes. Published in Saveur magazine, December 2009. -- posted by swissms

Peanut Butter Cookies With Chocolate Chunks

Thu, 04 Feb 2010 10:08:32 -0500

From "Relaxed cooking with Curtis Stone" -- posted by Japanese Delight

Peach Custard Pie

Thu, 04 Feb 2010 13:42:25 -0500

recipe i found online, very easy and delicious -- posted by Chef #1532477

Pain DÉpices - Spiced French Gingerbread Loaf With Honey

Mon, 08 Feb 2010 10:20:36 -0500

A French classic and one that I will me making myself from now on, having just paid a small fortune for a tiny, if delicious loaf from my local boulangerie! This is a cross between sticky ginger parkin and a gingerbread cake or a tea loaf. It is not as moist as parkin or gingerbread, but it is extremely good when spread with butter or even better, when toasted.......divine! It is also surprisingly good when served with cheese. Another idea that I discovered in a local café, is to serve it warm with a dollop of crème fraiche and a little bunch of fresh berries on top, a perfect dessert for an elegant dinner party! This improves with keeping and makes a wonderful gift for a foodie friend or hostess wrap in cellophane and attach a ribbon with serving suggestions. If you cannot source Quatre Épices, I have a recipe on zaar to make it at home! Recipe #283280 -- posted by French Tart