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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.

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Recipes

Milk Punch.

History of Milk Punch: Milk Punch is a classic cocktail with a fascinating history that dates back several centuries. It is believed to have originated in India and later spread to the West through trade routes. The drink was traditionally made with a co...

Strawberry Shortcake No 2

Make a biscuit dough in the proportion of a pint of flour, a heaping teaspoonful of baking powder and half a teaspoonful of salt, a tablespoonful of butter and enough milk to mix it. Roll about an inch thick, cut it round or oblong and bake in a qui...

1 Banana Croquettes

Cut 3 bananas into 2 inch lengths, roll lightly in fine bread crumbs and put on ice to harden. Fry carefully in a frying basket in deep hot fat. Serve with hot or cold chicken. ...

White Caramel Icing

White Caramel Icing is a delightful and creamy frosting that adds a luscious touch to any cake. It is incredibly easy to make and yields a deliciously sweet and smooth texture. This icing recipe has been passed down through generations, its origins dating...

Polenta

Polenta is a traditional Italian dish that is made from coarsely ground yellow cornmeal. It has been enjoyed for centuries throughout Italy, particularly in Northern regions such as Lombardy and Veneto. Polenta has a rich history and was originally consid...

Polish Shrimp Salad.

Polish Shrimp Salad is a delightful dish that combines the freshness of shrimp with an array of seasonal vegetables. The recipe originates from Poland, a country known for its rich culinary traditions and flavorful dishes. The combination of tender shrimp...

Tagliarelle And Lobster

Ingredients: Tagliarelle, lobster, cheese, butter. Boil half a pound of tagliarelle, and cut up a quarter of a pound of lobster. Butter a fireproof dish, and strew it well with grated Parmesan and Cheddar mixed, then put in the tagliarelle and lob...

6 Jellied Chicken

Take a fowl, cut it up in joints, and put it in a saucepan with enough water to cover it, a pinch of mace, a teaspoonful of salt and a little pepper. Let it stew until the meat will leave the bones. Then take the meat out, remove the bones and arran...

Milk Porridge.

Milk porridge, also known as milk gruel, is a classic dish that has been enjoyed for centuries. This simple and nourishing recipe involves making a fine gruel using fresh milk, without the addition of any water. The milk is strained when it reaches the de...

Chicken Curry

Cut a chicken up any way you like and fry it with one thinly-sliced onion and the curry powder. The amount of curry powder will of course depend on the size of the chicken. Fry together until the chicken is nicely browned, then add water and simmer ...

Oyster Pates No 2

Spread some puff-paste about half an inch thick. Cut out six pieces with a small tea-cup. Rub a baking sheet over with a brush dipped in water, and put the pates on it at a little distance from each other. Glaze them thoroughly with the yolk and whi...

Sponge Cake. Mrs. T. H. Linsley.

Sponge Cake is a classic and beloved dessert that has been enjoyed for centuries. This light and airy sweet treat is known for its delicate texture, moistness, and slightly sweet flavor. With a simple list of ingredients, including sugar, flour, eggs, mil...

Eggs Beauregard

History of Eggs Beauregard: Eggs Beauregard, also known as "oeufs Beauregard" in French, is a classic dish that originated in France. The name "Beauregard" refers to a French military term, which means "beautiful view." The dish became popular during the...

Onions No 3

Peel some small white onions, and boil them in water with salt; strain them, and let them remain till cool in a cloth. Make the pickle as for mushrooms; when quite cold, put them in and cover them down. Should the onions become mouldy, boil them aga...

Escalloped Oysters

Sprinkle a buttered dish with cracker crumbs, then put in a layer of oysters, some bits of butter, a little pepper and salt, and so on until the dish is full, leaving crumbs and butter on top. Pour over the top a little milk. Bake until of a light b...

Baked Potato Stew

Potatoes according to size. 1 1/2 pint good stock or sauce. Peel sufficient potatoes to cover the bottom of a large and deep pie-dish (a cook's comfort is the best shape for this purpose), pour over them the sauce or stock, which must be high...

No. 22. Tuscan Soup

History of Tuscan Soup: Tuscan soup, also known as "Pappa al Pomodoro," is a traditional Italian dish that originated in the Tuscan region. This hearty soup has its roots in peasant cooking, where simple ingredients were used to create delicious and fill...

Cherries

History of Cherries Recipe: Cherries have been enjoyed as a delicious fruit for centuries. With their vibrant red color, sweet taste, and numerous health benefits, they have become a popular ingredient in various cuisines and desserts around the world. T...

French Coffee

French Coffee, also known as Café au Lait, is a classic French beverage that combines the rich flavors of coffee with the creamy texture of milk. This delightful concoction has been enjoyed in France for centuries and continues to be a popular choice for...

Egg Appetizer

History and Fun Facts: The Egg Appetizer, also known as deviled eggs, has been a popular dish for many years. The term "deviled" refers to the spicy or zesty flavorings used to enhance the eggs' taste. The origin of this delicious appetizer can be traced...

English Muffins

English Muffins, also known as breakfast muffins or simply muffins, are a classic British bread product that has gained popularity and become a staple breakfast item in many parts of the world. These delicious, round, and fluffy breads are traditionally c...

Corn Starch Cake

From MRS. CLARA L. MCADOW. of Montana, Lady Manager. Three cups of very light dough, three cups sugar, one cup butter, three eggs, one nutmeg, one teaspoonful cinnamon, raisins, a teaspoon of salaratus dissolved in a little hot water. ...

Sweet Pickled Figs

To 7 pounds of ripe figs make a syrup of 3 pounds sugar, 1 quart vinegar, a small handful of whole cloves, and boil five minutes. Remove and set away to cool. The second day the syrup must be drained off and poured over figs boiling hot; let them st...

Cheese Sauce

A white or cream sauce with grated Parmesan cheese added to taste. ...

Lemon Bouillon. Louise Krause.

The recipe for Lemon Bouillon is a delicious and delicate soup that is perfect for any occasion. This soup is made by cooking soup meat in cold water until it becomes tender, then seasoning it with salt. The broth is then strained over a mixture of sliced...