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Recipes

Sauce For Ducks.

Sauce for Ducks: A Flavorful Delight Introduction: Ducks are known for their rich and succulent meat, and a well-prepared sauce can enhance their flavors even further. Sauce for Ducks is a classic recipe that can be traced back to early culinary traditio...

Plombiere

1 quart of cream 1 pint of orange juice 1/2 box of gelatin 3/4 pound of sugar Yolks of six eggs Cover the gelatin with a half cupful of cold water and soak for a half hour. Add a half cupful of boiling water, stir until the gelatin ...

Surprise Sandwiches

The history of Surprise Sandwiches dates back to the early 20th century when creative home cooks began experimenting with different combinations of flavors and textures to create unique sandwich fillings. This particular recipe for Surprise Sandwiches com...

Frozen Desserts--aunt Sarah's Frozen "fruit Custard"

Frozen desserts have been enjoyed by generations of dessert enthusiasts, offering a delightful and refreshing treat to beat the summer heat. One such frozen dessert that has stood the test of time is Aunt Sarah's Frozen Fruit Custard. Aunt Sarah, known f...

Onion Sauce.

Onion sauce is a delicious and versatile sauce that pairs perfectly with an array of dishes, particularly steaks. With a rich onion flavor that is both savory and slightly sweet, this sauce adds a delightful depth of flavor to any meal. But have you ever ...

To Dye Black

Allow a pound of logwood to each pound of goods that are to be dyed. Soak it over night in soft water, then boil it an hour, and strain the water in which it is boiled. For each pound of logwood, dissolve an ounce of blue vitriol in lukewarm water s...

Salt Herring

The tradition of preparing salt herring has a long history, dating back to ancient times when salt was used as a method of preserving fish. This technique allowed people to store fish for longer periods, especially in regions where fresh fish was not read...

Clam Chowder

From MRS. CHARLES H. OLMSTEAD, of Georgia, Lady Manager. To one pint of clams add one quart of milk, two onions, chopped fine, two tablespoonfuls of butter, the yolks of two eggs rubbed in two tablespoonfuls of flour, salt, parsley, cayenne pepper, half t...

Another Way

Break two eggs into half a pint of milk, and beat them up; mix with flour, and put a little salt. Set on the fire a saucepan with water, and, when it boils, drop the batter in with a large spoon, and boil them quick for five minutes. Take them out c...

Russian Goulash

Russian Goulash Recipe: History: Russian Goulash is a traditional dish that originates from Russia. Goulash itself is a Hungarian dish, but its popularity has spread to many countries, including Russia. It is believed that goulash was introduced to Russi...

Brisket Of Beef

This must be cut lengthwise, quite down to the bone, after separating the outside or first slice, which must be cut pretty thick. ...

Fresh Mushrooms À La CrÈme

From MRS. I. L. REQUA, of California, Alternate Lady Manager. Mix half a teacupful of butter and two tablespoonfuls of currie powder thoroughly together and put into the chafing dish with one small onion cut fine; stew together four minutes and then add h...

No. 55. Ostriche Alla Livornese (oysters)

No. 55. Ostriche Alla Livornese (Oysters) Preparation Time: 25 minutes Cooking Time: 15 minutes Serving Size: 4 people History: Ostriche Alla Livornese, also known as Oysters Livornese, is a classic Italian seafood dish that originated in Livorno, a coas...

Capers

Capers are the produce of, a small shrub, but preserved in pickle, and are grown in some parts of England, but they come chiefly from the neighbourhood of Toulon, the produce of which is considered the finest of any in Europe. The buds are gathered ...

Requested Brown Bread

Two cups each of Graham flour, cornmeal and buttermilk or sour milk, two-thirds cup of New Orleans molasses, two and one-half teaspoonfuls soda and a little salt; steam three hours; soda in sour milk. ...

Barberries To Preserve

Tie up the finest maiden barberries in bunches; to one pound of them put two pounds and a quarter of sugar; boil the sugar to a thick syrup, and when thick enough stir it till it is almost cold. Put in the barberries; set them on the fire, and keep ...

Grimslich

Recipe for Grimslich History of the Recipe: Grimslich is a traditional dish that originated in the ancient regions of Northern Europe. It was a popular recipe among the peasants and commoners as it utilized simple and affordable ingredients, making it a ...

Gingerbread Nuts

A quarter of a pound of treacle, the same of flour, one ounce of butter, a little brown sugar, and some ginger. Mix all together, and bake the nuts on tins. Sweetmeat is a great addition. ...

Raisin Cake

Take one and a quarter pounds of light dough, a teacup of sugar, one of butter, three eggs, a teaspoon of soda, one pound of raisins, nutmeg or cinnamon to the taste. Bake one hour. Let it rise before being baked.--Mrs. John Alfred. * * * ...

How To Mix Mustard

Put half an ounce of mustard into a tea-cup, or a small basin, add a little salt; mix thoroughly with just enough boiling water to work the whole into a smooth compact soft paste. COOKERY AND DIET FOR THE SICK ROOM. ...

Cocoanut Cookies

Cocoanut Cookies Recipe: History and Facts: Cocoanut cookies, also known as coconut cookies, are a delightful treat loved by many for their sweet and tropical flavor. These cookies typically feature the use of shredded or desiccated coconut, which adds a...

Cranberry Jelly. Mrs. G. A. Livingston.

Cranberry Jelly Recipe: Mrs. G. A. Livingston's Version Introduction: Cranberry jelly is a delightful addition to any holiday meal or gathering, providing a tangy and sweet contrast to savory dishes. It has been a beloved tradition in many households for...

No. 8. Tarragon Sauce

Tarragon Sauce, also known as Sauce à l'estragon, is a classic French sauce that has been enjoyed for centuries. It is a versatile sauce that complements a variety of dishes, adding a burst of bright and refreshing flavors. This sauce is simple to make, ...

Calf's Feet, Scharf

Calf's Feet, Scharf Recipe Calf's feet, Scharf, also known as souse or brawn, is a popular dish that has a rich history and a unique flavor. This recipe dates back several centuries and has roots in many different cultures around the world. It is made by...

Potato Snow Balls

Take the white mealy kind of potatoes--pare them, and put them into just boiling water enough to cover them--add a little salt. When boiled tender, drain off the water, and let them steam till they break to pieces--take them up, put two or three at ...