Get the latest Nova recipes from Group Recipes. http://www.grouprecipes.com/tag/nova This recipe also uses the rich sour cream dough. It just seemed to be delicious and a great find. http://www.grouprecipes.com/91527/orange-honey-twists.html This isn't your Hershey's syrup! Eating a spoonful of this is like indulging in liquid fudge, without it's super-gritty nature. Note the two major differences in this recipe from most other "sweet" ones - no vanilla, and salted butter! Both make this nothing but the best, because after all everything's better with buttah! Makes 26 two-tbsp servings. http://www.grouprecipes.com/63572/connoisseurs-chocolate-sauce.html Libum was a sacrificial cake sometimes offered to household spirits during Rome's early history. The recipe below comes from the Roman consul Cato's agricultural writings, which included simple recipes for farmers. Libum, sometimes served hot, is a cheesecake he included. http://www.grouprecipes.com/46410/libum-ancient-roman-recipe.html I found this recipe in one of my magazines and it sounded good so I made it for breakfast this morning. The boys loved them and so did we. Whoever prepares this WILL enjoy it. Guaranteed yummy! http://www.grouprecipes.com/43340/breakfast-bacon-cheese-strips.html On my one day trip from Bar Harbor Maine to Nova Scotia on THE CAT, a beautiful sleek black ferry, I got to take a bus trip on the Acadian coast and to eat what they are noted for SCALLOPS!!!! Here is what my supper was along with blueberry beer! http://www.grouprecipes.com/27667/digby-scallops-in-wine-sauce-from-nova-scotia.html It was love at first site when I saw this Betty Crocker recipe. Any special occaion even congratulations 'Hats Off to you'. Anyway i just had to share this idea with all of you. Cook time includes the frosting time. http://www.grouprecipes.com/25869/hat-cake.html Took 'the CAT ferry from Bar harbor to Yarmouth Nova Scotia-toured the Acadian coast for 6 hrs-back to dock for trip back-ate at restaurant before boarding and talked them out of this recipe,Scallops are the specialty of Nova Scotia. http://www.grouprecipes.com/17961/nova-scotia-scallop-chowder.html Using a couple of tips from the geniuses at Cook's Illustrated, I was finally able to achieve super smooth, luscious sorbet with no hint of iciness or graininess. The photo doesn't do justice to how perfect the texture of this sorbet was, because it melted under the light I was using to photograph it! The two secrets are to use the correct proportion of fruit to sugar and to add a tablespoon of vodka - the flavor of the alcohol disappears completely, leaving behind a silky texture instead. http://www.grouprecipes.com/16470/incredibly-smooth-strawberry-sorbet.html The cucumber is a much neglacted, however excellent side dish. This is perfect for a picnic. http://www.grouprecipes.com/9919/hungarian-cucumber-salad.html