Get the latest -like flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/-like This easy frosting tastes very much like whipped cream - yum! http://www.grouprecipes.com/79845/fluffy-white-frosting.html I doubt that we can make these but it is a recipe from my heritage and I thought it would be nice to keep it... The history of the Stroopwafel goes back until 1784. A baker from Gouda baked a waffle of old crumbs and spices and filled this waffle with syrup. The Stroopwafel was born. In fact the Stroopwafel was a rest product. And therefor a popular pastry among the poor. During 1784 the Stroopwafel was only known in Gouda. Nowadays every bakery in Gouda has its own recipe. Syrup waffle recipes are generally guarded secrets that are passed down from parent to child, generation after generation. Good recipes are very difficult to find and even if a good recipe is found, then there is a tremendous amount of specialized equipment needed to bake a proper Stroop Wafel. this recipe, photo and history are from the Holland Ring http://www.grouprecipes.com/78689/stroopwafel-syrup-waffle-dutch.html These look so good and they seem easy to make... the prep time does not include the chilling time...the recipe and photo are courtesy of Country Woman Christmas http://www.grouprecipes.com/78403/walnut-filled-pillow-cookies.html I've always nuked leftover pizza without looking for a better method. It turns out with a soggy crust and has a flavor that only a dedicated leftover-eater can tolerate. The oven is too much fooling around for me. Here's a method that gives you a crust that's better than when the delivery boy rang the doorbell. http://www.grouprecipes.com/77078/rewarming-leftover-pizza.html This recipe looks complicated but it is not... the recipe is from The Culinary Institute of America's Baking at Home with The Culinary Institute of America. I'm including a short blurb about the recipe from the school...Pecan Diamonds As rich as a slice of pecan pie, pecan diamonds are bite-sized treasures that resemble more of a confection than a bar cookie. As the holiday season approaches, you can now create The Culinary Institute of America's renowned pecan diamonds that are sold exclusively at the college's Apple Pie Bakery Café in Hyde Park, New York. http://www.grouprecipes.com/75280/pecan-diamonds-from-the-culinary-institute-of-america.html substitutes this mix cup for cup for wheat flour, except in bread recipes. this is another option for a flour mix.. http://www.grouprecipes.com/71811/gluten-free-baking-mix.html These carrot bars have almost a cake like appearance, it really depends on what size pan you want to use. It is very moist and the cream cheese frosting compliments it. http://www.grouprecipes.com/68369/carrot-bars-w-cream-cheese-frosting.html Better then store bought cherries, by far! http://www.grouprecipes.com/62042/maraschino-cherries-quothomemadequot.html This dish is easier than lasagna, but fills that same spot. My family prefers the texture to lasagna noodles, and it's good fun to have the kids help with this one. http://www.grouprecipes.com/60677/tortilla-roll-ups.html The hickory tree is in the walnut family, and the trees do look like walnuts at a glance. Pecans can be used also. http://www.grouprecipes.com/58586/hickory-nut-cake-with-brown-sugar-fudge-frosting.html