Posted for Zaar World Tour 4. Salmon, which is found on both the east and west coasts of Canada, is a special favorite there. This recipe is ideally portable for a party or a picnic. Simply slip out of the fridge and into your cooler and serve with some good crackers of freshly sliced French bread. This makes an absolutely elegant presentation. (Prep time does not include overnight chilling.) -- posted by JackieOhNo!
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These potatoes are a family staple for the holidays. It is my grandma's secret recipe. Be warned, once your guests try them you will be forced to bring them to every family gathering. These are some delicious potatoes. -- posted by
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This is an old fashioned, melt in your mouth Christmas Cookie recipe.
For best results, use a good cookie press that has been chilled and use cool cookie dough.
Wreath and pine tree shapes hold together best.
Let cookie sheet cool before attempting to put fresh dough down or it will not stick. -- posted by Steve in DEN
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This is a famous cake served in the Gerboud Bakery/Cafe which boasts itself as being the first Cafe to open in 1861 on Vorosmarty in the heart of Budapest, that could surpass the spledor and pomp of Parisian cafes. -- posted by CunSwim
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Mmmmm....chocolate heaven in a cookie. My kids love these....(who am I kidding, I do too) I like to make these for Christmas using red and green m&m's. But I make them all year long. These are a moist cookie that won't last long!!! -- posted by mommyoffour
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From "A Knockout Kabob Party", Good Food Magazine, September 1986. Prep times does not include 2 hours chilling time. This cheesecake can be made up to 1 day in advance; cover lightly with plastic wrap and store in refrigerator. -- posted by JackieOhNo!
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"These cookies are about red checked fabrics, and aprons, and wonderful smells. You can sandwich these together with cream cheese in the middle..or ice cream..or pumpkin butter
or
Cold milk or coffee are essential!"
Source: http://www.bakingdelights.com/2007/08/10/old-fashioned-molasses-crinkles/ -- posted by Eris
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A ballerina named Carmeleta Maracci offered this recipe to Alan Hooker, founder of the Ranch House Restaurant in Southern California's Ojai Valley. "There are those," Hooker once observed, "who will consider the addition of cream cheese a sacrilege, but it smooths the pâté so beautifully that we disregard the purists." Saveur Magazine, issue #26 -- posted by DiScharf
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