Plenty Sweet Life

Grandma's Recipes One By One!

Sesame-Orange Scones

Today I’m sharing a recipe for Sesame-Orange Scones that comes from a magazine article that I ripped out of a magazine years ago. This magazine article had both the Chocolate Chip Scones and Maple Pecan Scones recipes in it, and as I’ve said before, I’m working my way through trying all of those scone recipes because they’ve all been so good. I can’t remember what magazine I ripped them out of (although I THINK it might have been Country Living Magazine) but this ripped out article (which is 9 pages long) has been around here for years. These Sesame-Orange Scones would be great for your Easter breakfast with that delicious sesame and orange flavor.

Here is the recipe as I made it:

Sesame-Orange Scones

In a large bowl, combine:

3 cups flour

1/2 cup sesame seeds (set aside 1 Tablespoon)

3 Tablespoons grated orange rind (set aside 1 Tablespoon)

3 Tablespoons brown sugar

1 Tablespoon baking powder

3/4 teaspoon salt

With a pastry blender or 2 knives, cut in until mixture resembles coarse crumbs:

2 Tablespoons vegetable shortening (I used butter)

Add to dry ingredients:

1 cup orange juice (set aside 1 Tablespoon)

Mix lightly with a fork until mixture clings together and forms a soft dough.

Turn dough out onto lightly floured surface and knead gently 5 or 6 times.

With a lightly floured rolling-pin, roll dough into a 7-inch round (I just used my hands to make the dough into a 7-inch round).

Cut into 4 wedges.

Place scones 1-inch apart on greased baking sheet.

Pierce tops of scones with a fork.

Put in a small saucepan:

reserved 1 Tablespoon orange juice

3 Tablespoons sugar

Heat to boiling and then stir in:

reserved 1 Tablespoon orange rind

Brush over tops of scones.

Sprinkle with:

reserved 1 Tablespoon sesame seeds

Bake at 425 degrees for 15-18 minutes or until golden brown.

Brush again with orange glaze.

Serve warm.

Sesame seeds seem to be an unusual ingredient for scones, but they do add a nice, crunch along with a nutty flavor.

I used my pastry blender to mix in the butter.

Ready for the orange juice.

This was how much I mixed it with a fork before turning it out to knead.

I wanted to make the recipe just as it was, but next time I would definitely cut the 7-inch round into more than 4 pieces. 6 or even 8 scones seems more logical.

The scones were huge in the end, and a bit doughy inside – not quite baked through. Cutting them into smaller scones would help that not happen next time.

Even though they weren’t quite done in the middle, these scones were amazingly delicious. They’d be another great treat for Easter morning. That crunch of the sesame seeds and the delicious and somewhat sticky orange glaze make these melt-in-your-mouth delicious. Your family would love it if you made these Sesame-Orange Scones for their Easter morning breakfast!

 

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Copycat Lipton Onion Soup Mix and Lipton Onion Soup Dip

You know it, you love it, it’s baaaaack – Lipton Onion Soup Dip from the 1970’s! I was perusing one of Grandma’s old church cookbooks when I saw this –

Seriously? We needed a recipe for that? Yes! You know why? Because we would need to be reminded someday. Years would go by and we’d forget – for some, God knows why reason – to make this delicious dip recipe, and by looking through the old cookbooks, we’d see it and be reminded of how many good times we had when we also were enjoying this dip, how amazingly delicious this dip was, and that it was time to make it again. THEN we’d realized how dumb it was to forget about this ridiculously tasty and addicting dip, we’d put it in our recipe boxes – digital or otherwise – and NEVER forget it again. This is one of those delicious things we need to keep making – over and over and over and over again. Because it’s that good. IT IS THAT GOOD.

So, here’s the thing. I was going to just get the good old envelope and some sour cream, make this dip and be done with it. But then I picked up the box at the store and happened to look at the ingredients (as I do these days). Yikes. There weren’t many ingredients that I could pronounce. I did buy the box, but when I got home, I did some online research and found that MANY people have posted a copycat recipe for the soup mix. 90% of these recipes were the same, so I decided to make it and try this instead of the envelope. I’m not gonna judge you if you just want to go ahead and do the easy envelope thing, but holy crap – is this good!

Here is the recipe as I made it:

Lipton Onion Soup Dip

Mix all together:

3/4 cup dried onion flakes

1/2 cup powdered beef bullion

4 teaspoon onion powder

1/2 teaspoon celery seed

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon sugar

1/4 teaspoon paprika

Store in an airtight container.

1/4 cup = one envelope soup mix

For dip:

Mix together:

1/4 cup soup mix

1 pint sour cream

Allow flavors to meld in refrigerator for at least an hour.

Enjoy with potato chips, pretzels, crackers, or veggies.

You probably have most of these ingredients in your spice cupboard. After making this dip, you’ll just keep this stuff in your cupboard all the time so you can keep this on hand at all times.

Mix up the spices and add 1/4 cup of the mix with 1 pint of sour cream.

Done. So easy.

So, so, so, so good.

I’m so glad I found this dip again. And just in time for the Final Four here in Minneapolis this year! It is so darn good. So good. Make this dip. Please. You’ll love it. I promise. Call all your friends over, stock up on potato chips, pretzels, crackers and veggies, and make this Lipton Onion Soup Dip so you can cheer on your favorite team – on second thought – you’d better make a double batch.

 

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Date-Nut Muffins

This recipe for Date-Nut Muffins is a variation of the all-purpose recipe for Muffins in Grandma’s old church cookbook. I have said before – and you all know how I feel about those old church cookbooks – those recipes are just the best. This all-purpose recipe for Muffins in Grandma’s old church cookbook has 13 different variations along with it! 13! It just shows you how recipes can be modified to suit YOUR favorite flavors and tastes. I just love that. I intend to try ALL the variations, because I’m sure they’re absolutely delicious, like these Date-Nut Muffins and the Cinnamon-Sugar Muffins I’ve already made. You really could and SHOULD play around with this recipe – add YOUR favorite flavors and let me know how it goes! So let’s get on with THIS variation.

Here is the recipe as I made it:

Date-Nut Muffins

Put in a mixing bowl:

2 cups flour

3 Tablespoons sugar

1 Tablespoon baking powder

1/2 teaspoon salt

Here’s where the variation comes in: Add to the dry ingredients 1/2 cup chopped walnuts, 1/2 cup chopped dates, and 1 Tablespoon grated lemon rind.

Mix well with a fork.

Combine:

1 egg

1 cup milk

3 Tablespoons vegetable oil

Add all at once to flour mixture, stirring only until moistened.

Fill 12 greased muffin cups 2/3 full and bake at 425 degrees for 20 minutes or until golden brown.

These muffins are made from very basic ingredients – it what you add to them that makes them special!

Get the dry and wet ingredients ready before mixing – only until moistened.

You can put the muffin batter into greased muffin tins, but I like to use papers.

All ready for the oven!

Baked to perfection. Too much browning and I think they get a bit dry.

You just have to eat them warm – with lots of butter melting everywhere – and running down your arm. Just sayin’.

This muffin recipe is one to keep in your arsenal, just because it can be modified so easily – for a specific flavor, for a specific holiday, for a specific taste. The flavor of date, walnuts, and that little bit of lemon rind in these – amazing. I love these muffins and so will you. Make up a batch of these Date-Nut Muffins – right now – and see how easy it is to make them just the way you like them!

 

 

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Roasted Chickpeas

I NEED this recipe for Roasted Chickpeas. I love salty snacks – I mean, who doesn’t – but since my problem with Ebenezer last winter (my pancreas – you can read more about that here), I’ve tried to stay away from things with too much fat. I’ve tried to be good, really I have, but it’s not easy. I have a “thing” for salty snacks – popcorn, chips, pretzels, you name it. There just isn’t much variety of salty low-fat snacks out there. Sometimes you have to just take matters into your own hands. You can find recipes for these chickpea snacks all over the internet, so I thought it was time I gave them a try. I found this particular recipe one night on Instagram – you can check out Hip Foodie Mom’s blog here.

Here is the recipe as I made it:

Roasted Chickpeas

Drain, rinse, and pat dry:

1 can chickpeas (or garbanzo beans)

Put beans into small bowl.

Toss beans with:

1 Tablespoon olive oil

Mix together:

1 teaspoon paprika

1 teaspoon lemon pepper

1 teaspoon salt

Toss with beans and pay out on parchment lined baking sheet.

Bake at 450 degrees for 30-40 minutes or until crisp.

You can put any flavor you want on these – taco seasoning, Mrs. Dash, Lowry’s Seasoned Salt, or make up your own – whatever YOU like.

Eat immediately, while they’re still crunchy (I found out the hard way that these don’t last too long, even in an airtight container – let me just say that they turned a nasty, fuzzy green – yes, moldy – after a couple of days).

I rinsed and drained the chickpeas.

Then I rolled the chickpeas on some paper towels to dry them off.

Next I tossed the chickpeas with olive oil so the spices would stick to them.

Then I mixed the oily chickpeas with the spices.

I recommend putting the chickpeas onto a parchment lined baking sheet so they don’t stick to the baking sheet.

After baking, the chickpeas are crispy and delicious. The longer they sat, the less crisp they were so eat them right away!

I like this recipe. The chickpeas are crispy and tasty and low-fat. Just remember to eat them right away, or within a day or two – you don’t want them getting moldy like mine did. That was just a waste. I may have to try making these with a lot of different spices and flavorings. They’ll keep Ebenezer happy and that keeps ME happy! I needed this low-fat snack, and so do you. Give this healthy and delicious snack of Roasted Chickpeas a try!

 

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Scandinavian Egg Sandwich

Ok guys – we’re making a Scandinavian Egg Sandwich today! Yes – you heard me! This sandwich can be made almost entirely from leftovers (for our family, anyway). It’s the perfect holiday breakfast, lunch, or snack, and it’s amazingly delicious! Our family made up this sandwich over the years, but it really came to be finalized in 2016 when my sister, her family, and my mom came to be with us for the whole Christmas holiday. Everybody loved it because it uses a lot of our favorite holiday foods. We usually have the ingredients (that are leftovers) at some point during the holiday season, so it really was a no-brainer. My family loves egg sandwiches. In fact, all of our kids HAVE to have their dad’s egg sandwiches at some point almost every time they come to stay with us for any length of time. They grew up on them with his making them before and/or after every sports event, drama event, or music event – and there were A LOT of those. There isn’t really a recipe, just a tutorial, and we’ll explore that for dad’s egg sandwiches at some point later. For now, I’ll just tell you how we made these particular egg sandwiches.

Here is the recipe as I made it:

Scandinavian Egg Sandwich

I’m showing how to make this sandwich Scandinavian here, but it’s very easy to change this and make it just how YOU like it!

Step 1-

Slice and/or toast 2 slices from a Julekaga, loaf of bread (or panettone or regular sliced bread), and put one slice on a plate. This is your platform for the rest of the sandwich. I don’t like mine toasted and that’s why I didn’t toast the bread here. My daughter was in Chicago this fall and brought home a panettone from her visit to Eatily, so I didn’t make Julekaga this year. Normally I would use Julekaga, but this year I used the panettone for the sandwiches instead.

Step 2 –

Dollop on a spoonful of your favorite jam. We used lingonberry jam to fulfill our Scandinavian theme, but any jam like strawberry or raspberry would also be delicious.

Step 3 –

Layer on slices of brown fudge cheese (Gjetost) or your favorite cheese. We always have brown cheese for the holidays. If you haven’t tried it – I HIGHLY recommend it (it seriously does taste like fudge)! If you don’t want to try the most delicious cheese in the world, then use whatever cheese you like.

Step 4 –

Next comes a slice of Christmas ham. We have fried the ham at times in the past, but this ham was very flavorful and I didn’t feel like it needed to be fried. If you like it hot, go ahead and fry it first. You could also use turkey, so this would be good for a thanksgiving treat, too. Just use cranberry sauce and turkey instead of jam and ham.

Step 5 –

Last, but not least, a fried egg goes on top. I like a fried egg on mine, and I like it a bit drippy, but you can put on whatever kind of egg you like. My husband likes to break the yolks of his eggs when making an egg sandwich, because he likes to “mess” with stuff while he’s “cooking”. He just folds it up into a square of cooked eggs and puts that on top.

Step 6 –

Top it with the second slice of bread and cut it in half. Eat it like a sandwich, or use a knife and fork – whatever works. It’s so delicious – you’re just not going to believe it! You can tell it’s good by the way the egg yolk and jam somehow drip their way down your fingers and hands. Go ahead and lick your fingers – you won’t want to waste a bit of it!

This sandwich has everything you’d want in an egg sandwich: tender, fruity bread, sweet jam, salty ham, the delicious, drippy egg. What more could you want?!! It’s the perfect after holiday breakfast or snack, as far as I’m concerned. You’re using up some leftovers and it’s ridiculously delicious to boot! I know you’re going to love it. Bring out your inner Viking and try this Scandinavian Egg Sandwich!

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Monster Mix

My mom got this recipe for Monster Mix from a friend of hers years ago, I got it from my mom, and I’ve been making it ever since. She happened to see this friend of hers at the grocery store, her friend told her why she was there (to make this snack mix), and my mom asked her for the recipe and quickly wrote it down. I’m not sure if Monster Mix is its official name, or if my mom’s friend called it that because of the size of the batch it makes. It makes a HUGE batch. It’s great for a crowd, which makes it perfect for holidays like thanksgiving, Christmas, New Year’s Eve, or any other party. It’s also quite addictive, which makes it rough when you have to share, and you really should share. It makes a huge batch for a reason – people just can’t stop eating this stuff. Every time I suggest making it, everybody just groans. Not because they don’t want me to make it, but because they can’t stop eating it when I do make it. It’s very good and it’s very delicious and it’s very addictive. Watch out! You’ve been warned!

Here is the recipe as I made it:

Monster Mix

Pour into a large garbage bag (do I really have to mention that this should be an UNSCENTED garbage bag?):

1 large box Crispix

4 cups Quaker Oats Squares (I used the whole box since I only used 1 can of nuts and 1 bag of cheese curls)

2 large bags cheese curls (I just used one bag)

1 package pretzel sticks

1/2 box Honey Nut Cheerios (since I only used 1 bag of cheese curls and 1 can of nuts, I used the whole box)

1 package oyster crackers

2 cans mixed nuts or peanuts (I just used one can of peanuts)

1 package Bugles

Mix:

1 cup Orville Redenbacher popcorn oil (the bright orange kind)

1 Tablespoon onion powder

1 teaspoon garlic salt

Pour oil mixture over dry ingredients in garbage bag.

Roll bag around (gently)to coat all the dry ingredients.

Store in tight containers (makes 3 ice cream pails full).

While there are a lot of ingredients for this snack mix, the oil and flavorings are simple yet delicious.

Give the oil and flavorings a mix just before adding it to the dry ingredients

It seems weird, but just go ahead and put everything into that UNSCENTED garbage bag.

Be careful when rolling the bag around to coat the dry ingredients, or you’ll have the same problem I had. Luckily I was almost done rolling the bag around when the hole happened.

I just cut the top of the bag off with a scissors and dumped the mix into the largest container I had. Since the container in the photo was overflowing (you can clearly see that the container wasn’t quite big enough) so I had to put some of it on a baking sheet momentarily.

I sent some of this snack mix to my nephew at college (finals were happening) so the mix did all eventually fit into my big container. You might have to use several containers to hold it all. The recipe did say to use 3 ice cream pails to store it.

I think I did warn you that this snack mix is addictive. So good. So addictive. It’s a good thing that this recipe makes a HUGE batch. So good. Did I mention it’s addictive? I think I did. If I didn’t – it’s addictive. I just want to make sure you understand this stuff. You’ll want this at your next party of get together – if you want to share it. You might not want to. You really should. Trust me, it’s seriously hard to stop once you’ve had a taste of the sweet and salty-ness of this amazingly delicious Monster Mix.

 

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Maple Pecan Scones

I’m sharing my recipe for Maple Pecan Scones today. It comes from the pages I ripped out of the magazine years ago. These magazine pages have several recipes on there, one being the ridiculously delicious Chocolate Chip Scones I made last summer. I hadn’t made this particular recipe before, but it sounded like a perfect recipe for fall. Well, this recipe didn’t disappoint. These scones are as ridiculously delicious as the Chocolate Chip Scones. Wow. Why haven’t I been making these all along? I’m glad I finally did.

Here is the recipe as I made it:

Maple Pecan Scones

In a large bowl, combine:

3 1/2 cups flour

1 cup pecans, finely chopped

4 teaspoons baking powder

1 teaspoon salt

With a pastry blender or two knives, cut in:

2/3 cup vegetable shortening (I used butter)

Add to dry ingredients:

1 cup milk

1/3 cup maple syrup

1/2 teaspoon maple flavoring

Mix lightly with a fork until mixture clings together and forms a soft dough.

Turn dough out onto lightly floured surface and knead gently 5-6 times.

Divide dough in half.

With rolling-pin, roll first half into 7 inch circle.

Cut into 4 wedges.

Repeat with other half of dough.

Put scones 1 inch apart on greased baking sheet.

Pierce with tines of a fork and brush tops with another 1/4 cup of maple syrup.

Bake at 425 degrees for 15-18 minutes or until golden brown.

Serve warm.

Mix up the wet and dry ingredients separately, then cut the butter into the dry ingredients.

Add the wet ingredients and mix together with a fork.

When you turn the dough out to knead, it will look like this and you’ll think, “no way will this work”. Knead a couple of times and it comes together nicely. Really, it will.

Divide the dough in two pieces and then roll them out into a 7″ circle. Cut the circle in 4 and put the pieces onto a baking sheet.

Prick with a fork and brush with the remaining 1/4 cup of maple syrup. Ready for the oven.

They come out of the oven full of sweet maple syrup and toasted pecans.

Oh my. I’m so glad I tried this one. These are perfect for breakfast or afternoon coffee or tea. Serve them warm from the oven with some softened butter – oh wow. So good! You might even want to think about serving these Maple Pecan Scones for that special breakfast on the third Thursday of  November.

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Maple Chai Spiced Pepitas

I saw today’s recipe for Maple Chai Spiced Pepitas on an episode of The Kitchen on Food Network, and they’re perfect for a healthy, low-fat autumn/Halloween/Thanksgiving treat. I’m watching my fat intake these days because of Ebenezer (my pancreas), so I’m always looking for low-fat snacks. I also think these would make another excellent hostess gift. We’re always looking for unusual hostess gifts this time of year – there are so many parties and gatherings to go to, and you need a supply of little gifts ready so you can just “grab and go”! Anyone would like this snack. I would LOVE to get these for a hostess gift. I like pepitas as a snack, and I like chai tea. The flavors are a bit sweet and salty – perfect! Another plus – this snack is so unbelievably easy to make –  simple dimple – I like that. I like that a lot.

Here is the recipe as I made it:

Maple Chai Spiced Pepitas

Line a baking sheet with parchment paper and set aside.

Add to a large skillet:

1 cup pepitas

Toast over medium-high heat, stirring frequently, until golden brown and fragrant, 6-8 minutes. (I skipped this step and used roasted, salted pepitas right from the bag.)

Combine in a small bowl:

1 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon ginger

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon nutmeg

Set aside.

Remove pepitas from the pan and return pan to stove top (or, if you use already roasted pepitas, just put the pan on the stove and add the following).

Add:

2 Tablespoons brown sugar

2 teaspoons maple syrup

1 teaspoon water

Cook, stirring constantly, until the mixture is combined and sugar dissolves, 1-2 minutes.

Stir in the spices and turn off the heat.

Add the toasted pepitas and toss until the seeds are evenly coated.

Pour over the parchment lined baking sheet and spread to cool completely.

Break up slightly, then store at room temperature in an airtight container for up to two weeks. (I had to let them sit overnight for the seeds to dry completely.)

This really is an incredibly easy recipe. Have your pepitas ready, mix up the spices, and get your wet ingredients into the pan.

Once the wet ingredients are heated and the sugar is dissolved, add the spices and stir it up.

Next, the pepitas go into the spiced mixture. Stir them up so they’re all coated.

Spread the pepitas onto the parchment lined baking sheet and let them dry. That’s it. Simple dimple. Easy peasy. They’re so tasty with the spicy flavor of chai tea. Yum. Sweet, spicy, and salty – how bad can that be? Try this delicious snack that’s also pretty healthy. You’ll love these Maple Chai Spiced Pepitas – they’re the perfect little gift or snack for fall/Halloween/Thanksgiving!

 

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Gluten-Free Snack Mix

I made this Gluten-Free Snack Mix when my sister visited recently (she watches her gluten intake for health reasons), and it’s so good – I might make it all the time! It makes a big batch, and you can even add doubles of your favorite snacks to make it just the way you want it. It’s easier than ever to go gluten-free these days, but you still have to read labels and do your research to make sure it’s exactly what you’re looking for. People with allergies, celiac disease, or other life-threatening gluten sensitivities should always be on guard and read labels or go to the snack maker’s website to make sure you’re all good to go. This is the easiest and fastest snack mix you’ll ever make!

Here is the recipe as I made it (this really isn’t a recipe – it’s just mixing bags of snacks):

Gluten-Free Snack Mix

Mix in a large container, 1 package of each:

Pik Nik Shoestring Potatoes

Angie’s Boom Chicka Pop Light Kettle Corn

Cheetos

Fritos Corn Chips

+Lay’s Poppables (sea salt) – made on the same line as some gluten containing products, but technically don’t contain gluten

+Peanuts – doesn’t say gluten-free on package, but technically gluten-free

+M & M’s – doesn’t say gluten-free on package, but website says they’re gluten-free

You can add any combination of tasty gluten-free snack you want, but this is what I came up with when perusing the snack aisle at my local grocery store.

Combine gently and enjoy.

When you use bags of snack, you have to make sure your container is big enough or you’re gonna have a problem mixing those delicious goodies all together.

I tried to find a lot of different textures, colors, and flavors.

At this point you could leave out the M&Ms or add them. We decided to add them – they added that little pop of sweet at the end because, of course, the peanuts and the M&Ms sink to the bottom a bit.

It’s definitely a colorful mix!

This is a tasty mix of colors, textures, sizes, shapes, and flavors. I think I’ll be making this particular snack mix over and over again – it’s delicious! Be careful – you’ll be hooked – but if you’re going gluten-free (or even if you’re not), try this tasty Gluten Free Snack Mix and you’ll see why I’m going to be making more of this soon!

 

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Seven Layer Dip

I found this recipe for Seven Layer Dip in one of Grandma’s church cookbooks, and guess who had submitted it? My mom! I kind of think she originally got this recipe from me, but oh well, it’s a good one none the less! This is another one of those that we have for a light lunch or dinner sometimes when the weather is tooooo warm and we don’t feel much like starting the oven or the grill. Seven Layer Dip is similar to The Easiest Nachos Ever and goes perfectly with Julie’s Margaritas! Seriously, I could eat this whole batch of dip by myself. Not even kidding.

Wow – I love this stuff.

Here is the recipe as I made it:

Seven Layer Dip

In a flat dish spread evenly:

1 can of Mexican bean dip or refried beans (I usually use refried beans)

Combine:

1 cup sour cream

2 Tablespoons taco seasoning

Spread on top of beans.

Layer in order given:

1/2 cup black olives, sliced

1/2 cup green olives, sliced

5 green onions, chopped (you can also add sliced jalapeno if you want to spice it up)

1 large tomato, chopped or 1 cup salsa

1 cup shredded cheddar cheese

Can make ahead and keep in refrigerator overnight.

Serve with tortilla chips.

I used a deep dish pie plate for this, but you could use a quiche plate or even a small cake pan if you need to. Sometimes I use the taco seasoning, sometimes I leave the sour cream plain. Just depends on how I’m feeling that day.

Full disclosure – I don’t really measure anything when making this dip. I know that will come as a shock to my family (no it won’t). I use the can of refried beans and then about a cup of sour cream, but after that all bets are off. I just put in what I know my family likes. I usually don’t use green olives because my family goes crazy for black olives. I only used two green onions in here because instead of a tomato, I usually use salsa and it has some more onion in it and some in our family don’t especially care for onions. They boys in the family like more spice, so sometimes we add jalapeno or hot salsa. You see how this goes.

This dip is so pretty and so great for a hot summer day.

Don’t forget Julie’s Margaritas! Perfect!

You will absolutely love this dip. There is ample opportunity for more margaritas than normal – salty olives, salty chips, salted rim on the margaritas. Heaven. Make a batch of this Seven Layer Dip today – better yet make 2 – you’re gonna need 2!

 

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