Spread for your scones, toast, or biscuits. From Country Inn and Bread and Breakfast Cookbook. The amount it makes is an estimate.
Author: cookiedog
Make and share this Couscous & Fruit Salad recipe from Food.com.
Author: Motivated Mama
This is perfect for a cake filling or a dessert topping. This is from the Ball Complete Book of Home Preserving. This recipe is for 0-1,000 feet elevation...
Author: Samantha in Ut
Author: Cory Schreiber
Author: Maneet Chauhan
This recipe substitutes thick, tart sour cream for the usual salty mayonnaise. Caraway seeds add crunch and a hint of licorice while raisins provide a...
Author: xpnsve
Author: Mary Corpening Barber
Sangria doesn't have to be a sugary mess. Grilled stone fruit adds a natural caramelized sweetness to this refreshing drink.
Author: Matt Duckor
Author: Aran Goyoaga
The bits of plum and cherry peelings give this compote a wonderful color. If you don't like the peeling bits, simply peel fruit completely. Great over...
Author: Aroostook
Author: Joy Ackerman
Author: Sharon Smith
This salad is beautiful in color (lovely served in a clear glass or crystal bowl) and refreshing in taste. Different from other cranberry-pineapple salads,...
Author: Northwest Lynnie
Author: Julie Sahni
I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup...
Author: Charlotte J
This cranberry sauce recipe has hints of orange and cinnamon, and is the perfect accompaniment for a Thanksgiving dinner. Here's how to make it.
I know people wax poetic over Nutella (I don't mind it myself) but, for me, this extraordinarily simple spread (Confit de miel et noisettes) on a piece...
Author: Chef Kate
Make and share this Ambrosia Greek Yogurt recipe from Food.com.
Author: internetnut
Make and share this Baked Cheese Puffs recipe from Food.com.
Author: CookingONTheSide
From the Cherry Institute. You can substitute almonds for the pine nuts or leave the nuts out. Use water or vegetable broth for a meatless dish. A very...
Author: Chef Kate
An unusual jam combination if you are looking for something different. PLEASE NOTE: This is NOT shelf stable jam - once sealed in jars, it must be stored...
Author: HeatherFeather
Juicy pan-fried duck breast pairs an absolute treat with spring's bounty of asparagus, new potatoes and peas. With best flavour friends chilli, mint and...
Author: Jamie Oliver
Author: Lori Longbotham
I love Thai cuisine. Here is one appetiser that I serve at parties. It is a must that you use the garnish. A Madhur Jaffrey recipe. ( My favourite cookery...
Author: Girl from India
Make and share this Dried Figs With Ricotta, Walnuts and Honey recipe from Food.com.
Author: Debbie R.
Author: Carol Gilbert
This recipe is from Kraft, a great dip for fruit or spread on toast or bagels. I'm not keen on almond essence so used coconut when I made this, I served...
Author: Mandy
Make and share this Avocado and Kiwi Salad recipe from Food.com.
Author: Scandigirl
This lemon pound cake with a lemon glaze is filled with fresh lemon flavor. Bake as a bundt or loaf-and freeze up to one month!
Author: Land O'Lakes