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For safe keeping, I haven't tried these yet and there isn't anything else exactly like it on zaar yet. -- posted by Heidi in Seattle
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I got this recipe out of The Pampered Chef Delightful Desserts (from easy to elegant). I used to work for them and have a ton of their recipes. I have not made many of them in such a long time because I mostly use zaar. So decided I would post my favorties on here (in hopes of using them again). I thought I would share them too hope you enjoy! -- posted by Proud Veteran's wife
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This is a recipe in my Fannie Farmer cookbook that I picked up at a yardsale for a BUCK! It's older than dirt, and is all taped together but the recipe's are AWSOME! This is also word for word what my Nana's recipe card is for Scalloped Potatoes. Want it Fat Free? Seach 'Zaar' for "Nana Hassard's Fat Free Scalloped Potatoes". I only do the Full Fat Version for the Holidays.... -- posted by BratGyrl
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Real Simple Magazine December 2004/January 2005. When it comes to entertaining, beef tenderloin is always a perfect answer to most menu questions. What to serve at the party? Beef cocktail sandwiches. What to serve at a brunch? Sliced beef with a savory sweet potato galette. What to serve for a holiday dinner? Classic fillet with bernaise sauce. No matter who's at the table - boss, relative, friend - a roasted fillet of beef can be dressed up or down to suite the occasion. The little b
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This is my absolute favorite sugar cookie recipe. These cookies are so moist. They remain fresh-tasting for two weeks after baking, where a lot of sugar cookie recipes I've tried turn crunchy and brittle after a day or two. Please note that in the ingredients, the amount of flour may be a bit off. You may need to use more or less flour than indicated for desired consistency. Much of the time, my family doesn't use measurements. Grandma Shadduck advised on the recipe card, "Use enough
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This is another treasured family recipe. These cookies are moist and light with a hint of nutmeg. Please note in the ingredients the amount of flour may be a bit off. You may need to use less or more than indicated. I haven't made these in a very long time, and my family doesn't always include measurements in recipes. Aunt Audrita noted on the recipe card "enough flour as needed to roll out properly". If anyone figures out (before I do) exactly how much that is, please write me
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I had always been a great follower of Craig Claiborne and Pierre Franey of The New York Times, and learned to cook by following their recipes. They printed this recipe in 1987, from which I learned to make a rich, delicious stock and heartwarming soup. I have continued this tradition for 21 years now, and am posting this recipe here so that I am assured of never losing it! Over the years, though, I have made some personalization to it. For instance, my habit has been, after dinner, to remov
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From Woman's World Magazine 8/10/04 - this rich, double-chocolate cake with candy-bar crunch gets is extra-moistness from mayonnaise. -- posted by JackieOhNo!
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Holiday Side Dishes From Woman's World Magazine 11/23/04. Roasted with French herbs, red onions and crunchy pecans, then tossed with butter, these Brussels sprouts are sensational. When buying fresh Brussels sprouts, choose ones that are small, bright green, firm and have compact leaves. -- posted by JackieOhNo!
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Holiday Side Dishes From Woman's World Magazine 11/23/04. No one will believe this yummy dish, topped with a creamy Gouda sauce, starts with a packet of sauce mix. -- posted by JackieOhNo!
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This is a great cake. It's great with coffee or tea and it isn't a sweet cake.
Back in the 50s through 80s my mother belonged to an organization made up of many branches that raised money for Childrens Hospital in Columbus, OH. Each branch was called a Twig (she was in Twig 21) and every year they held a huge Bazaar. My mother would bake Bopkas and eventually people started calling ahead of time to reserve a quarter of a cake. The cost went up each year and the last I remember i read more »
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Back in the 50s through 80s my mother belonged to an organization made up of many branches that raised money for Childrens Hospital in Columbus, OH. Each branch was called a Twig (she was in Twig 21) and every year they held a huge Bazaar. My mother would bake Bopkas and eventually people started calling ahead of time to reserve a quarter of a cake. The cost went up each year and the last I remember i read more »
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This is a nice twist to the traditional turkey. My brother-in-law found a recipe for the turkey on the grill and we have modified it. Now we don't cook it in the oven anymore even in the winter. This is the juciest turkey we have ever had! -- posted by kbhmom
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This recipe is from Kraft. Very easy and delicious meal. The recipe calls for a packaged stuffing mix; however, you may use Recipe #134834 and make your own. -- posted by PaulaG
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If you are an eggs benedict purist, this recipe is not for you but, if you are like me and like to change things up, this recipe is a delicious twist on eggs benedict. I made it for Easter breakfast and it's wonderful and not too difficult with some help from the supermarket. I used chopped Canadian bacon in place of the ham. I also have an egg poacher insert so I didn't make the poached eggs the way it said to in the recipe. -- posted by Lvs2Cook
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Just made this for Easter. It turned out wonderful. It's now our 2nd favorite ham recipe. This is a Penzey's recipe and uses Raspberry Enlightenment, a sauce used to enhance other flavors. I added a step at the beginning from my other ham recipe: simmer ham in ginger ale on the stove for 45 minutes. It cuts the saltiness a little. It also cut down the roasting time to 1 1/2 hours. This is a very forgiving recipe, because I forgot to cook the sauce down ahead of time and I used 1/3 C of m
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