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Recipes

Sweet Pickles

Tomato and Fig Pickles One peck of green tomatoes sliced and salted in layers, place in granite boiler over night. In the morning drain off brine and rinse in cold water. Chop up a pound of figs, add to the tomatoes, cover with vinegar and boi...

Candied Orange

Take twelve oranges, the palest you can get; take out the pulp, pick out the seeds and skins; let the outsides soak in water with a little salt all night: then boil them in a good quantity of spring water, till tender, which will be about nine or te...

An Old Recipe For Spiced Pickles

An Old Recipe for Spiced Pickles History and Fun Facts: Pickling has been a popular method of preserving vegetables for centuries. The process of pickling not only extends the shelf life of these vegetables but also infuses them with delicious flavors a...

Lepre Agro-dolce Hare

Ingredients: Hare, vinegar butter, onion, ham, stock salt, sugar, chocolate, almonds, raisins. Cut up a hare and wash the pieces in vinegar, then cook them in butter, chopped onion, some bits of ham stock and a little salt. Half fill a wine-glass...

Potatoes Au Gratin

First prepare your white sauce of one-half pint milk, one tablespoonful butter, two tablespoonfuls flour. Cream butter and flour and add to boiling milk. Cook about ten minutes in double boiler. Slice or chop cold boiled potatoes, put in baking dish...

Soupe A La Reine Or Queen's Soup

Soak a knuckle of veal and part of a neck of mutton in water; put them in a pot with liquor, carrots, turnips, thyme, parsley, and onions. Boil and scum it; then season with a head or two of celery; boil this down; take half a pound of blanched almo...

Noodle Pudding

Put two ounces and a half of noodles in a pint of boiling milk and cook until stiff like mush. Remove from the fire, and stir in one ounce and a half of butter, one ounce of sugar, two tablespoonfuls of finely chopped almonds, a few drops of extract...

No. 108. Testa Di Vitello Alla Sanseverino (calf's Head)

History of Testa Di Vitello Alla Sanseverino Recipe: Testa Di Vitello Alla Sanseverino, also known as calf's head, is a traditional Italian dish with a long and rich history. It originated in the region of Sanseverino, located in the southern part of Ita...

Baked Sucking Pig

Let the pig be stuffed in the same manner as directed for a goose, as shown in the preceding Number; score it all over crosswise, rub some grease or butter upon it, place it upon a trivet in a dish containing peeled potatoes and a few sliced onions,...

Cod Fish Balls

From MRS. ANNA M. FOSDICK, of Alabama, Lady Manager. Cut a red-fish or red-snapper in pieces and fry brown. While frying the fish, in a separate vessel, cut very fine and fry, one onion and two cloves of garlic. When brown, add two tablespoonfuls of flour...

The Merry Widow

1 pint of milk 1 pint of cream 6 ounces of sugar 1 cupful of Sultanas 1 teaspoonful of vanilla 4 tablespoonfuls of sherry (if you use it) Yolks of four eggs Put the milk in a double boiler, and, when hot, add the yolks...

Knuckle Of Veal Ragout

Cut the veal into slices half an inch thick; pepper, salt, and flour them; fry them of a light brown; put the trimmings, with the bone broken, an onion sliced, celery, a bunch of sweet-herbs; pour warm water to cover them about an inch. Stew gently ...

Sauce A La Bonne Femme

2 tomatoes. 1 green apple. 1 leek. 2 ounces butter. 1 teaspoon lemon juice. 1/2 pint lentil or haricot bean stock. 1/2 teaspoon mixed herbs. Salt and pepper to taste. Dissolve the butter in a small stewpan, then place in the v...

Fried Herrings

Take care the fish is well cleaned, without being split. Two or three hours before cooking, lightly sprinkle with salt and pepper; when ready to cook, wipe and flour the herrings. Have ready in the frying-pan as much fat at the proper temperature as...

How To Preserve. Mrs. M. Uhler.

Preserving food has been a practice for centuries, dating back to ancient civilizations. It was a necessary technique used to extend the shelf life of perishable ingredients, ensuring that people had access to food even during times of scarcity. One such ...

To Keep Sandwiches

It is frequently necessary to make sandwiches several hours before they are needed. As they dry quickly they must be carefully wrapped or they will be unpalatable. Wring from cold water two ordinary tea towels; put one on top of the other. An old ta...

Mutton

The saddle is the best part to roast--the shoulder and leg are good roasted; but the best mode to cook the latter, is to boil it with a piece of salt pork. A little rice boiled with it, improves the looks of it. Mutton for roasting, should have a li...

Citron Marmalade

Boil the citron very tender, cutting off all the yellow rind; beat the white very well in a wooden bowl; shred the rind, and to a pound of pulp and rind take a pound and a half of sugar, and half a pint of water. When it boils, put in the citron, an...

Westphalia Ham To Cure No 5

One pound of common salt, one pound of bay salt, four ounces of saltpetre, two ounces of black pepper; pound them separately, then mix them, and rub the ham very well until the whole is used. Rub one pound of treacle on them; lay them in the pickle ...

Gaenseklein

History of Gaenseklein: Gaenseklein is a traditional German dish that is made from various parts of a goose, including the wings, neck, gizzard, heart, and back. It has been a popular dish in Germany for many years and is often enjoyed during special occ...

Oyster Soup

Separate the oysters from the liquor, to each quart of the liquor, put a pint of milk or water, set it on the fire with the oysters. Mix a heaping table spoonful of flour with a little water, and stir it into the liquor as soon as it boils. Season i...

Plain Suet Pudding Baked

Four spoonfuls of flour, four spoonfuls of suet shred very fine, three eggs, mixed with a little salt, and a tea-cupful of milk. Bake in a small pie-dish, and turn it out for table. ...

Ambrosia

Ambrosia is a classic and iconic dish that has delighted taste buds for generations. Its origins can be traced back to the United States, where it gained popularity in the southern states during the late 19th and early 20th centuries. The name "ambrosia" ...

Liver And Bacon

Fry bacon till crisp. Then dip liver in the flour and fry until brown on both sides. Remove from skillet and cook in the skillet for a few minutes a chopped onion and a bunch of parsley. Then put back the liver and bacon, cover all with water and le...

Potatoes In Milk

Cut cold boiled potatoes into dice; to each pint allow a half pint of cream sauce. Put a layer of the sauce in the bottom of a baking dish, put in the potatoes, season with salt and pepper, cover with another layer of cream sauce, dust the top with bread ...