Get the latest Hard flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/hard This is the second one of the two hard shells! http://www.grouprecipes.com/105026/magic-shell-ice-cream-topping.html Another recipe for the lots o recipes folder. I just love this stuff so I hope the recipe works as well!!! http://www.grouprecipes.com/105025/magic-shell.html Until yesterday I never had white borscht , a Polish soup, typically made around Easter or Christmas. Often the soup is soured by fermented bread and thickened with a roux. Often potatoes, along with sausage and hard cooked eggs are served in the soup. Easch family has their preference and recipe here is one from the Net. I had mine served at a Polish restruarnt and loved It. Note: there is no beets in the reipce! http://www.grouprecipes.com/104350/polish-white-borscht.html This cake looks and sounds like it would be hard to make.. it is easy... it can be made Gluten Free by using a GF flour mix... the recipe and photo are from Midwest Living http://www.grouprecipes.com/103881/torta-dalassio---hazelnut-chocolate-cake.html Gnocchi is one of my favorite comfort foods in the fall-winter months. This is a vegetable-pasta meal - no meat. You can use spinach instead of chard which is the way I fix it. Hope you enjoy! Found at EatingWell.com http://www.grouprecipes.com/103864/skillet-gnocchi-with-chard-and-white-beans.html A Good drink http://www.grouprecipes.com/103812/autumn-sidecar.html I made these for the first time this weekend for a friend's b-day and they were a HUGE hit! The syrup smells heavenly. Adapted from Laura Werlin's book "Cheese Essentials". http://www.grouprecipes.com/103211/brie-toast-with-chardonnay-vanilla-syrup-and-golden-raisins.html Adapted recipe on 101 cookbooks from Anna Thomas's , Love Soup cookbook for this chock ful of healthy and delcious ingredients http://www.grouprecipes.com/102412/green-soup-with-ginger.html Botwina is the soup made of the upper, leafy part of the beetroot and the actual beetroot. It should be made of baby beetroots with small leaves but personally I’ve never seen baby beetroots in any supermarket in US so I use mature beets and leaves. Sometimes Swiss-chard might be easier to find so eventually you can use the chard in place of beetroot leaves. Chard is from the same family as beetroots and tastes similar. You will still need though red beets to prepare the soup. http://www.grouprecipes.com/102377/botwina.html I have this recipe a long time and don't even know the source. I bake the second suggested way as I prefer a softer cookie. Please make sure you beat the mixture the full time specified! http://www.grouprecipes.com/102339/anise-cookies---anesplatzchen.html