recipe logo

Home Made Cookies - Recipes and Cookbooks

Embark on a culinary adventure like no other as you dive into our treasure trove of homemade recipes. Our culinary haven is a melting pot of flavors, offering you a delightful array of dishes from around the world.

Delve into the aromatic wonders of Oriental cooking, where intricate spices and bold flavors come together to create memorable meals.

Experience the sun-kissed Mediterranean, where fresh ingredients and wholesome cooking traditions yield dishes that are as healthy as they are delicious.

But that's not all. If you're health-conscious and on the lookout for low-fat dessert recipes that satisfy your sweet tooth without the guilt, we've got you covered. Our collection of desserts will prove that you can enjoy a delectable treat without compromising on your dietary goals. And for those busy days when you need a quick and easy dinner solution, our quick dinner recipes are here to save the day.

Our recipe section is your compass for navigating this culinary world. It's a place where food enthusiasts and home cooks gather to celebrate the art of homemade goodness. Whether you're a seasoned chef or just starting your culinary journey, our recipes cater to all skill levels. Join us on this delightful voyage of flavors, where you'll discover the joy of creating homemade meals that are not only delicious but also filled with love and creativity. Start exploring, and let your taste buds be your guide.

fruitfruit fruitfruit fruitfruit fruit fruit



Recipes

Beef Olives

MRS. GEORGE M. CRAIG. Thin slices of steak cut into squares about the size of hand; make a dressing similar to chicken, bake, then put on the steak and roll, put in the saucepan with some onion and butter in a little water, let it simmer for an h...

Sugar Beet Pudding

The following recipe of Juliet Corson's was traveling the round of the newspapers a few years ago:--Boil the beets just tender, peel and cut into small dice. Take a pint of milk to a pint of beets, two or three eggs well beaten, a palatable seasonin...

Boiled Eggs

On holydays, an _egg or two_ at most; But her ambition never reached to roast. CHAUCER. The fresher laid the better. Put them into boiling water; if you like the white just set, about two minutes' boiling is enough. A ...

Melons Or Cucumbers As Mangoes

Pour over your melons or other vegetables boiling hot salt and water, and dry them the next day; cut a piece out of the side; scrape away the seed very clean; and fill them with scraped horseradish, garlic, and mustard seed; then put in the piece, a...

Cucumber Sorbet

1 pint of cranberries 1/2 pound of sugar 1/2 pint of water Add the water to the cranberries, cover, bring to a boil; press through a colander, return them to the fire, add the sugar, and stir until the sugar dissolves. Take from the fire, and, ...

Puree Of Turnips

Peel and slice some young turnips, add an onion and carrot sliced, cover with boiling water and cook until tender. Mash them in the water and press through a fine sieve. To a pint of the puree have a pint of boiling milk. Return the puree to the fir...

Pie-crust

Four cups of flour, one large teaspoon salt, one teaspoon baking powder, one scant cup lard, one large cup water. Mix rather soft. Take part of crust and roll in butter for top crust.--Miss Price. * * * ...

Omelette Souffle

"Where is my favorite dish?" he cried; "Let some one place it by my side!" DONNE. Beat up the yolks of eight eggs, and the whites of four (set aside the remaining whites), with a spoonful of water, some salt, sugar, an...

Rice

Rice has been cultivated from time immemorial. While not so valuable a food as some of the other cereals, it forms the larger part of the diet of people in the tropics and in semi-tropical countries, and is used extensively in other places. It is ea...

Stollen

Stollen is a traditional German bread-like cake that is associated with the Christmas season. It is believed to have originated in Dresden, Germany, and has been enjoyed for over 500 years. The history of Stollen can be traced back to the 15th century whe...

Watermelon Sweet Pickle

Pare and cut the rind into thin pieces and place in a porcelain-lined kettle; to about five pounds of fruit, add two teaspoons salt, with sufficient water to cover, and boil until tender enough to pierce with a silver fork. Drain well, then take one...

Beef Stew

Beef Stew Recipe: There is something comforting and satisfying about a warm bowl of beef stew on a chilly day. This classic dish has been a staple in many households for generations, loved for its hearty flavors and tender pieces of beef. Let's explore t...

Recipe For Making "baking Powder"

History of Baking Powder: Baking powder is a staple ingredient in many baked goods. It is a leavening agent that helps dough and batter rise, giving the finished product a light and fluffy texture. The use of baking powder in cooking can be traced back t...

Veal Soup

Knuckle of veal 2 1/2 pounds 2 raw eggs 3 quarts water 2 tomatoes cut fine 1/2 onion salt and pepper to season a little flour 1/2 cup vermicelli or alphabet macaroni...

Broiled Potatoes

Take some cold boiled potatoes and cut them in rather thick slices lengthwise, dust with white pepper and salt, dip each slice in melted butter, broil over a clear fire until a nice brown. Serve with melted butter and finely minced parsley poured ov...

White Bread Balls

Take four ounces of bread from which the crust has been removed, cut it into dice. Put half a cup of milk in a saucepan with two ounces of butter and a teaspoonful of sugar, let it come to a boil, then stir in the bread and continue stirring until i...

Caramel

1 pint of cream 1 pint of milk 1/2 pound of sugar 4 eggs 2 ounces of chocolate 1 small piece of stick cinnamon 1 teaspoonful of vanilla Put the milk and cinnamon over the fire in a double boiler. Beat the yolks of the eggs...

Gingerbread

One cup brown sugar, one cup New Orleans molasses, one cup shortening, three eggs, one cup sour milk, teaspoon soda, pinch of salt, tablespoon ginger, little cinnamon. To be eaten as a dessert with cream.--Mrs. Guilbault. * * * ...

Plain Plum Pudding

6 butter crackers, rolled, 6 eggs, 3 pints of milk, 1 cup sugar, 1/4 cup butter, 1 teaspoon mixed spice, 1 pound raisins. Bake in a deep pudding-dish, in a moderate oven, three or four hours, stirring several times the first hour, to keep the raisin...

Plain Omelet

1/4 pound dried beef 3 eggs 3 tablespoons milk or water 1 tablespoon butter Cover beef which has been picked into small pieces with cold water, heat but do not boil. Drain. Melt batter in frying pan; add beef and eggs, which have been beaten with the milk...

Fruit Jelly

1-1/2 cupfuls of sugar 2-1/2 cupfuls of flour 1/4 cupful of butter 1 cupful of water 2 rounding teaspoonfuls of baking powder Whites of five eggs Cream the butter, adding slowly the sugar. Sift the flour with the baking powder. Add t...

Egg Patties

Beat eggs lightly and add crushed cracker crumbs till it forms a thick paste, then thin with a little milk. Season with finely cut onion, pepper and salt. Fry in butter, like pancakes. Very good and something different. God sends meat a...

Lime-flower Tea

To half an ounce of lime-flowers, placed in a tea-pot or jug, pour a pint of boiling water, and when the infusion has stood for ten minutes, sweeten with honey or sugar, and drink the tea hot, to assuage the pains in the stomach and chest, arising f...

Remains Of Cod

(A cold dish) Take some Dutch, or some salted herrings, and remove the skin, backbones, etc. Lay the fish in milk for at least twenty-four hours to get the salt out. Make a mayonnaise sauce, adding to it the roe from the herrings, in small pieces; wipe an...

4 French Omelet

For a very small omelet beat 2 whole eggs and the yokes of two more until a full spoonful can be taken up. Add 3 tablespoonfuls of water, 1/4 of a teaspoonful of salt, and a dash of pepper, and when well mixed turn into a hot omelet pan, in which a ...