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“Here is a treasured old-fashioned memory – fresh, crisp, cold, and delicious lemonade. On a hot...
Before the American Revolution, Newport, Rhode Island, was the rum capital of the world. And during...
A rich brown bread laced with raisins and baked in one-pound coffee tins. It is an eggless quick...
A quick, easy version of the famous Parker House Roll.
This is a refreshing beverage. If you find it too strong, or if you like some pizzazz in your drink...
Onion rings from the great American chef Jasper White who knew that cuisine could be elegant but...
A very old recipe that’s come into its own in recent years due to the growing interest in fiber ...
Outstanding – and so easy to make. Dipped in chocolate, they taste like chocolate-coated peanut...
This marmalade scorches easily, so keep the heat low and watch the mixture carefully.
A truly sumptuous dessert, guaranteed to transport even the most inexperienced cook to master...
Dare to be different – try these for breakfast with crisp bacon.
Wonderful on hot dogs or wherever relish is used.
This is more of a marination than a pickling.
Great on burgers and with baked beans.
Pickled beets provide lively color as well as lively taste.
The pastry for Patti’s pies is a variation she has developed to make the dough easier to handle. “...
This is a superior pie crust that is both flaky and tender yet holds its shape very well.
This pilaf has a slightly nutty flavor that is a perfect complement to Deborah’s good lamb dishes.
Taste the “spirit” of spring using common dandelions. Makes about three ⅘ wine bottles.
The tartness of the lemons and sweetness of the berries will determine the amount of sugar for this...
A good dressing for the not-so-slim. But non-dieters like it, too.
In the 1800s the Indians referred to the area around the inn as Pleasant Valley, thus the name of...
Dinner rolls and breakfast buns that can be made from the same batch of dough.
Serve this with a topping of whipped cream or foamy sauce.
Timmy flavors his popcorn balls with barley malt. Barley malt (available in most health food stores...
It is not hard to make high, puffy popovers, in fact given one lesson a child can do it. Their...
These make any soup, chowder, or stew extra special.
A good buffet dish because you can get it ready in advance and bake it whenever is most convenient.
Growing up poor, mother made this when we couldn’t afford store bought candy.
Very light.
This recipe has won prizes for Mrs. Gilbert at the Dixie Classic Fair and the Stokes Fair. 1983...
Use this spice in pates, stews, meat loaves, and soups, and experiment with other dishes as well.
These pickels stay crisp and can be preserved for the pantry and later use. Very good when cooled.
Only got 15 minutes to bake biscuitsr This is the easy way to quick biscuits.
A traditional New England bread that is especially good with chicken, ham, and baked beans. Hard to...
Here’s a great tip: let bread dough rise in a bowl that is set on a heating pad at low heat. This...
This is very similar to Polish babka, Jewish challah, and German stollen. They’re all sweet holiday...
There are no instructions to this cookie recipe, my Grandmother would make them by the bushels for...
The Chambord adds a shot of respberry flavor to this tea.
This recipe won second place in The 2013 Old Farmer’s Almanac Beet Recipe Contest. Congratulations...
Look for raspberry vinegar in gourmet food shops. It is expensive but deserving of the splurge. For...
From Nourishing Traditions cookbook
Prepare on a chilly day for a substantial breakfast or brunch dish. By adding a cup of cooked beets...
I found this recipe on the internet 3 years ago and make it every year. I also make it for friends...
New Bedford tradition says these toads are to be eaten with creamed codfish.
This refreshing punch is cheering and unexpected, and gets such a pretty pink hue from the...

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