December 10, 2010

December 10, 2010

A French Roast- This is what my kosher butcher in Chicago calls it, dont know what it is called...

December 10, 2010

A traditional Swiss cookie.

December 10, 2010

Good served with veal or pork chops and sour cream gravy.

December 10, 2010

VARIATIONS: For variations reduce amount of vanilla to 1 tbs. Blend in additional ingredients...

December 10, 2010

December 10, 2010

This recipe is for 24 servings (about 2 1/2 by 4 inches). Directions are given for dividing the...

December 10, 2010

This takes a while to prepare, but it isn't difficult and it has a most distinctive and delicious...

December 10, 2010

Slightly adapted from Bread Machine Magic. This is best served within hours of baking. To preserve...

December 10, 2010

A homemade version of Bailey's. Use in your favorite cocktails or sip it on its own.

December 10, 2010

Dehydrated egg whites provide a convenient, economical way to bake without having to dispose of...

December 10, 2010

NOTE: prepare 7 days in advance of eating!

December 10, 2010

Place them in the refrigerator, where they will keep well for about a week.

December 10, 2010

Tip: to measure the flour, spoon flour into cup and ½ cup measures and level off with a spatula or...

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