Get the latest Timeconsuming recipes from Group Recipes. http://www.grouprecipes.com/tag/timeconsuming I have made this with Splenda replacing the sugar, however it doesn't taste quite the same. I will come back to edit this when I get the exact amount of Splenda to use. I'm thinking 2 1/2 - 3 c. http://www.grouprecipes.com/94991/carrot-cake-from-scratch.html My daughter likes to help with these - at age 12 the microwave candy is much safer than the stovetop alternatives. http://www.grouprecipes.com/83671/caramel-truffles.html This is a recipe passed down from my grandmother to my father and then to me. The most important thing is that you get a large soup pot, place a chicken & water in it and allow the stock to get rich by simmering. The dog got the meat ! The pasatini are cooked right in the broth. They swell to perfection with the glorious broth . A bowl of this soup is nirvana, at least for me! Really don't know servings... http://www.grouprecipes.com/81978/pasatini.html This was my least favorite of the salsas we made due to addition of black beans. They are just not my favorite bean! http://www.grouprecipes.com/81279/roasted-pepper-and-black-bean-salsa.html Since we had made our own sausage for several years, we decided to try our hand at scrapple.. another Pennsylvania favorite. We don't use the "traditional" ingredients for the meat. We use a civilized pork shoulder instead! *** You will need a meat grinder to make this dish. http://www.grouprecipes.com/81263/scrapple.html The BEST of Mary York's best salads, IMHO.. the melding of flavors builds during its overnight stay in your fridge. I made this for Ed's 60th party. Mary & Tom made the long trip from State College for the festivities. When Mary saw the salad she remarked that I made the "expensive" one.. she uses 1/2 wild and half white rice. You choose! http://www.grouprecipes.com/80084/wild-rice-salad.html This was made for a post-Christmas dinner dessert bash many moons ago. Ed helped me greatly and it turned itself into a gorgeous, delicious, absolutely to-die-for cheesecake although I was rather panicked during the process. http://www.grouprecipes.com/79997/cranberry-cheesecake.html From the kitchen of my Aunt Josie SanFelice, these cannoli rival any I have eaten in any "Little Italy" I've visited. It is some trouble to fry the shells. Cannoli forms are a must and be careful using the because they're metal and hold the heat from the oil. That said, DO IT! http://www.grouprecipes.com/79989/cannoli-shells-and-filling-from-aunt-josie.html We were serves this dish by Tom and Mary York of State College fame at a Penn State post-game dinner held in their home. Mary is a wonderful cook and may have more cookbooks on her shelves than any of us combined! This is quite time consuming but worth it. The dish is served at room temperature. http://www.grouprecipes.com/79768/chicken-with-peanut-sauce-and-pasta-nests.html 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