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Chill all the ingredients before making this festive punch. If you prefer, use unsweetened...
Flaky cream cheese pastry enclosing a sweet date filling.
The cucumbers for this prize-winning pickle are, of course, from the Prescotts’ vegetable garden....
The addition of baking soda and rice cereal adds a pleasing lightness to this traditional peanut ...
Try the “Ten Great Sandwiches” recipes page for more lunchtime ideas!
The name tells all.
“A refreshing warm-weather dressing which is best when made in a food processor. Serve it over...
We always serve this at brunch on New Year’s Day and it’s always popular – even with people who are...
There are many good curry powders on the market. They vary considerably in flavor, so in choosing...
This is a practical and pleasant sandwich—apparently invented by the Dabneys of Boston's Somerset ...
We found this recipe in The 1977 Old Farmer’s Almanac, along with recipes for dandelion coffee,...
Jelly made from dandelions is similar in taste to spring honey. Try making some of your own with...
I make this cooking sauce in the summer when our tomatoes are abundant and use it all winter. It...
I have done this for 20 yrs. had everyone wanting more of my Jerky. It's the best around &...
The Middle English name, “dent-de-lion,” comes from the Old French translation of the Medieval...
Made with unusual ingredients, this is a moist, flavorful loaf especially recommended for ham ...
Add a little spice to these traditional pickled beans.
“These rolls are my own recipe, and I’ve been making them for years. I must have given away...
Millie Nelson of Goffstown, New Hampshire, began making these rolls when she cooked at a summer...
Light green and cucumbery. Be careful not to overheat the egg whites. –The Londonderry Inn, South...
This recipe is so fast and easy!
While a hot toddy is traditionally made with bourbon or rye, this drink can also be enjoyed with...
The red and green color combination makes these pickles especially appropriate for the holiday ...
This moist corn bread is a snap to make and tastes wonderful baked in a cast iron skillet, which...
Excellent with fish.
A traditional favorite for Christmas Eve, Christmas Day, and all during the holiday season. Egg...
This recipe has been served by my grandmother every Christmas that I can remember. I’m spoiled on...
What Minnie Biggs says about this spinach comestible is that it “looks like green rubber-soled...
Although Elaine rarely bakes pies one at a time, this is her pastry recipe for the basic 9-inch...
These sweet-sour beets have a beautiful bright color and a lovely smooth sauce that doesn’t turn ...
A fine-textured bread, with tantalizing hints of cardamom and orange peel.
These little round breads are similar to whole wheat English muffins.
Fran Newton, one of the students in my cooking class, gave me this recipe, which improves upon...
For Christmas Pudding.
A tender, flaky crust—guaranteed
Minnie Biggs’s French Bread is one she has adapted from a recipe for Poilane Peasant bread in...
Twentieth Century Americans have adopted French bread for their own. Made without milk or...
“I baste the rolls with ice water after about ten minutes in the oven – it scares them to death,...
This is, of course, the traditional accompaniment for lamb – and oh, so good!
Sherbets make a refreshing finish to many meals when a heavier dessert might seem too filling....
When you can’t get wild rice – or don’t want to pay the price – this is a very acceptable ...
For a hot hors d' oeuvre, try these yummy blossoms!
Serve these beans with Salsa Picante on the side, or mix in chopped jalapeno or green chilies if a...
Tastes like the “Creamsicle” of long ago
These couldn’t be easier to make. Kids love them, and they’re perfect to pack along on any movable...
Almost everybody seems to like this one.
Everything that fudge should be – creamy, rich, and chocolatey. Makes a nice gift. In fact, Lib...
A Pennsylvania Dutch favorite contributed by a Yankee reader.
A refreshing appetizer for lunch or dinner or increase the amounts and serve as a party punch. –...
This cornbread was taught to me by my Mom when I was about 12 years old. It was taught to her by my...

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