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  • elgourmand2 1 month ago
    Thanks, I'll have a look. RJ
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  • bakerme 1 month ago
    Well, whatever you call it, cake or bread, it is fantastic! Thank you for sharing your zucchini bread recipe.
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  • elgourmand 2 months ago about Salmon Divan
    Fantastic. Love salmon & broccoli. I'll pick up the salmon on my next trip to town. Great post.
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  • History_Mama 1 year ago about Fast And Easy Swiss-roll Cake
    Made it today added lemon zest, filled with my blueberry butter (not real butter but fruit spread) and lemon flavored chantilly cream. SO Good. the sponge is perfect!!!!!
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  • bakerme 1 year ago about Zucchini Cake Loaf
    I made a few slight changes to this to yield the best zucchini bread I've ever made. Decreasing the sugar to 2 cups exactly made it just sweet enough for us, and using half white and half brown (1 cup each) worked well. Increasing the zucchini to 3 cups, lightly packed, added extra moisture, but I still wouldn't call this cake, as described in the title, as it definitely has more of a muffin texture. I also used a tip I read somewhere else to use young, tender zucchini about 6 inches long instead of older, tougher skinned zucchini to avoid having to seed it first. I had given up making zucchini bread because I couldn't find a recipe we liked, but this will be my go to recipe for zucchini bread from now on - perfection! Added to IMI group: Zucchini Bread
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  • NPMarie 1 year ago about Austrian Apple Pastry
    Looks delicious!
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  • champagnetime 1 year ago about Austrian Apple Pastry
    Oh Good Lord, this sounds so good!!
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  • ttaaccoo 2 years ago
    Your pretend mincemeat tarts sound good. btw, what is beef suet? Is it all fat, or fat mixed with beef...? thanks!
    trish
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  • Good4U 2 years ago
    I am also on Pinterest under the name Jocelyn Raymond, Ontario Canada. What is your name or handle on there and I will follow you:)
    I love Pinterest!
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  • mommyluvs2cook 2 years ago
    We had the shortbreads for almost a month before they were gone. They definitely are so good! :)
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  • jo_jo_ba 2 years ago
    I actually made Alton Brown's donut glaze and used that! Sets hard so it makes for easy transport
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  • Good4U 2 years ago
    Welcome back Holly:) I just noticed you have moved to England from Austria! How are you liking England so far?
    Nice to see you back here in GR again:)
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  • elgourmand 3 years ago
    I really must do steak Tartar soon. You going to post your special version? I think you have to go into training for at least a month before you're ready for Xmas Brunch. No bulghur yet. RJ
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  • elgourmand 3 years ago
    Both were excellent. RJ
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  • elgourmand 3 years ago
    Chicken Cacciatori. How about you?
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