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This frosting is one of our go-to recipes for topping the birthday cakes (or cupcakes) made using mom's chocolate cake recipe.
Janel found this recipe and it is very simple and tastes great. It might not be good for you. We have made it a few times using left over chicken from a rotisserie chicken from the day before.
(Indirectly from Colorado Cache Cookbook, p. 261, The Junior League of Denver)
We had these while visiting some friends in Minneapolis and they were really good.
From a friend (these granola bars are really tasty): "I've sent you the recipe I use as a base, but I usually add flax seed (ground or whole), dark chocolate chips, a couple tablespoons of peanut butter, chopped cashews, applesauce, bananas dried cherries or other fruit...mix and match based on what sounds good to you. I've really reduced the sugar from the original recipe (it calls for 3/4 cup br. sugar) because I usually add chocolate - plenty sweet. I don't usually cook for the full 30 minutes, because we like them chewier."
After enjoying naan bread at the Berkelaars I decided to try to make some.
We like it a lot. Instead of a grill as the recipe suggested, I use our teflon electric skillet and like the way the bread turns out.
Makes about 20 pancake sized breads.
This recipe is from allrecipes
From an advertisement in the November 2009 issue of Homemaker's magazine. I've had several people ask for this recipe one of whom is Elbert. Here is the recipe. This recipe fits in an 8 inch square pan. I like to double the recipe and then bake it in a glass 10X13 inch pan.
Elbs asked for the recipe a while ago too, so I'm sending this to the whole family.
I found this recipe in some magazine and we like it. Please note that the tube pan should not have the removeable bottom! I tried it in an angel food cake pan once with disasterous results as the honey sauce leaked out - what a mess. It also fits into two regular bread loaf pans. When cooled, slice and serve with butter.
Sometimes, I put the dough, with the honey sauce, into a pan as regular cinnamon rolls
I came across descriptions of this cookie while browsing Dutch baking blogs this past Christmas and have since made them several times. I like the light flaky-ness of them. I mentioned them in a group call the other day and thought I ought to post the recipe to encourage experimenting.
We've made this since at least as far back as our stay in Shoreline with Jonathon and Erika. They came up in conversation the other night during a hangout and I thought I would post the recipe in case others would like to experience them. We highly recommend them (partly because most of the mixing takes place the night before and therefore the mornings are easier). Our cookbook tells us that this recipe comes from the 1896 Fannie Farmer Cookbook.
Our favourite dessert this fall is the Upside-Down Pear Gingerbread recipe from the cookbook Simply in Season. You should probably make this. Soon. IT IS SO TASTY!
I often make this cornbread on Saturday mornings in my toaster oven. Using foil over the top keeps the cornbread tender, and easy to store for a day or two as leftovers. The amounts of each ingredient shift around quite a lot, but it usually just takes a few minutes longer or shorter to make up the different.
Jon & Er asked for a copy of Lori's cookies recipe so I thought I'd send it around more broadly in case any of the rest of you haven't enjoyed the scrumptiousness lately.
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