Get the latest Batch recipes from Group Recipes. http://www.grouprecipes.com/tag/batch Mrs. Mero was an old family friend of ours in Montana. She would make this bread every year and send us two loaves at Christmastime. We always anxiously awaited the mail to see her familiar handwriting on the package. We would ration it out to one slice a day for each of us so we could enjoy it as long as possible. She would roll the bread layer out so thin that the filling layer was as thick or thicker than the bread layer which made it so delicious. The filling is a rich walnut-honey concoction that will make you swoon! I never got a chance to ask Mrs. Mero where she got the recipe or what the 'real' name of it was (we always called it her Christmas Bread), but I am absolutely positive after researching on the internet that her recipe is actually Potica (say po-tee-sah), a traditional Slovenian holiday bread. This takes a lot of time and patience to make, but it really pays off in the end. Enjoy! Picture is from the web. http://www.grouprecipes.com/79028/potica-or-mrs-meros-christmas-bread.html I love this recipe because it is so chocolatey! You can use your imagination as far as the "toppers" go. I have a friend who uses frosting to pipe on designs according to the occasion (after they cool!). They take a little time to make, but this is a big batch recipe! http://www.grouprecipes.com/79237/lotta-chocolate-mini-cookie-cups.html This is a crispier-than-your-average-peanut-butter-cookie! I like to use crunchy peanut butter and throw in a handful of salted peanuts or peanut butter chips. If I am making them "plain", my sons like to use different things to make decorative patterns, like the bottom of a crystal glass, a potato masher, etc. http://www.grouprecipes.com/75490/melissas-crispy-peanut-butter-cookies.html Now you can have fresh from the oven muffins everyday. This recipe makes volumns of bran muffins. You can do the batch all at once or refridgerate it for up to a month. Be creative and add what ever fruit you desire. http://www.grouprecipes.com/72106/refrigerator-bran-muffins.html In 1965 the Duluth News Tribune Cookbook winner of the sandwich category. It was submitted by Mrs. Harry Van Kessel of Duluth. She's pictured with her son, Michael. http://www.grouprecipes.com/70178/man-style-bacon-sandwiches.html Should make about 12 batches of lovely biscuits! MUST be stored carefully in freezer or (shorter time) in refrigerator. http://www.grouprecipes.com/66801/lanas-huge-storable-mix-homemade---instead-of-bought-biscuit-substitute.html This was the closest I could find to the bread we would get in Turkey. Heck it might be the same stuff as it tastes just like what I got there. It was served in all the cafes we went to as an appetizer and with all the meals. It was served topped with cheese and a small jar of jelly. http://www.grouprecipes.com/54638/naan-sense-or-middle-eastern-flat-bread.html Just the last recipe i've used for this last batch of mango chutney. i found it on epicurious. it is not a bad little chutney recipe. from the epicurious site: Editor's note: This recipe is excerpted from The Complete Book of Year-Round Small-Batch Preserving, by Ellie Topp and Margaret Howard. http://www.grouprecipes.com/37346/mango-chutney.html I end up putting it on virtually every meal I have and it never lasts in my fridge more than a couple of days. The sweetness of it compliments many vegetables perfectly, try it on grilled eggplant. And the spiciness is the perfect addition to eggs any style, as well as virtually all meats, particularly roast chicken.Adapted from The Pencil of the Chef http://www.grouprecipes.com/36720/chilli-jam.html I teamed up butterscotch chips, caramel candies and marshmallows with the brown sugar and butter base in classic blondies. I tell you, it is hell to chew if you have fillings, but heaven in your mouth once it melts! These make a big batch, which is good if you do a lot of bakesales for school or charity. http://www.grouprecipes.com/35855/mmmmmarshmallow-blondies.html