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

Italian Cheese

One quart of cream, a pint of white wine, the juice of three lemons, a little lemon-peel, and sugar to your taste; beat it with a whisk a quarter of an hour; then pour it on a buttered cloth, over a sieve, to drain all night, and turn it out just be...

Preserved Figs

Recipe: Preserved Figs Introduction: Preserved figs are a delightful treat that can be enjoyed year-round. The preservation process involves simmering fresh figs in a flavorful syrup, which allows the fruit to retain its sweetness and unique texture. Thi...

Mince Pies

When Terence spoke, oraculous and sly, He'd neither grant the question nor deny, Pleading for tarts, his thoughts were on _mince pie_. My poor endeavors view with gracious eye, To make these lines above a _Christmas pie_. T...

To Make Almond-cream

Take a Quarter of a Pound of Almonds, blanch and beat them very fine, put them to a Pint of Cream, boil the Almonds and Cream, then sweeten it, and put it in the Whites of two Eggs well-beaten; set it on the Fire till it just boils and grow thick. ...

Rice Pudding. Mrs. Eliza Dickerson.

Rice pudding is a classic dessert that has been enjoyed for centuries. It is believed to have originated in ancient China, where rice was a staple food. Over time, different variations of rice pudding were developed in various cultures around the world. ...

String Bean Soup

Boil one pint of string beans cut in inch lengths, in one pint of veal or celery stock and one pint of water, add a few slices of potatoes, a stalk of tender celery chopped, half a small onion, two or three leaves of summer savory and a clove. When ...

Bean Chowder

Bean chowder is a hearty and delicious soup that has been enjoyed for generations. This dish originated as a simple and economical way to use up leftover beans and create a flavorful and filling meal. The recipe typically calls for small soup beans that h...

Ragout Of Egg Plant

Boil a small egg plant until tender. Peel it thinly and set aside to get cold. Cut in slices an inch thick and cover the bottom of a baking dish with them. Melt a generous tablespoonful of butter in a saucepan and stir into it two heaping tablespoon...

Egg Sandwiches No 2

Put thin slices of hard-boiled eggs between slices of brown bread and butter; dust the egg slightly with salt and pepper. Trim the edges of the sandwiches with either cress or lettuce, and cut into triangles or squares. ...

Potato Cakes

Potato cakes, also known as kartoffelkuchen in German or raggmunk in Swedish, have a rich history and are a beloved dish in many cultures. These tasty treats have been enjoyed for centuries and are enjoyed in various ways around the world. Whether they ar...

String Beans And Squashes Saute

(Fagiolini e zucchini saute) Brown in butter some string beans, that have been previously half cooked in water and some raw squashes cut in cubes. Put the squashes in only when the butter is beginning to brown. Season moderately with salt and but...

Leg Of Lamb With Forcemeat

Slit a leg of lamb on the wrong side, and take out as much meat as possible, without cutting or cracking the outward skin. Pound this meat well with an equal weight of fresh suet: add to this the pulp of a dozen large oysters, and two anchovies bone...

Mixed Sauce To Serve With Meats

Mixed sauce to serve with meats is a delightful condiment that adds a burst of flavor to any dish. This versatile sauce has a long history and has been enjoyed by many cultures around the world. It is a perfect accompaniment for grilled meats, sandwiches,...

Pasta Marinate For Masking Italian Frys

Ingredients: Semolina flour, eggs, salt, butter (or olive oil), vinegar, water. Mix the following ingredients well together: two ounces of semolina flour, the yolks of two eggs, a little salt, and two ounces of melted butter. Add a glass of water...

New York Club Punch

The New York Club Punch is a classic cocktail recipe that originated in the bustling city of New York during the late 19th century. This refreshing and spirited beverage was a favorite among the members of exclusive gentleman's clubs, who would gather to ...

Spruce Beer

For one quarter cask of thirty gallons take ten or twelve ounces of essence of spruce and two gallons of the best molasses; mix them well together in five or six gallons of warm water, till it leaves a froth; then pour it into the cask, and fill it ...

Cherry Roley-poley

History of Cherry Roley-poley: Cherry Roley-poley, also known as Cherry Roly-Poly or Cherry Swiss Roll, is a classic British dessert that has been enjoyed for many generations. Its origins can be traced back to the 19th century, and the recipe has been p...

Goose Liver

If very large cut in half, dry well on a clean cloth, after having lain in salted water for an hour. Season with fine salt and pepper, fry in very hot goose-fat and add a few cloves. While frying cut up a little onion very fine and add. Then cover closely...

Fruit Cake

From MRS. M. P. H. BRESON, of Oklahoma, Lady Manager. Yolks of one dozen eggs, one pound dried currants, one pound seeded raisins, one pound butter, one-half pound citron, one pound brown sugar, one cup sorghum molasses, one pound blanched almonds, one-ha...

Mutton Or Lamb Chops

Trim off some of the fat and heat in the spider. Season the chops with salt and pepper, or salt and ginger. Have the spider very hot with very little fat in it. To be nice and tender they must be sautéd quickly to a nice brown. Or the chops may be broiled...

Another Way

Take a pound of almonds finely beaten, and a pound of fine sugar, sifted through a hair sieve; mix these together; then add the whites of four eggs, beaten up to a froth; mix the whole well together, and scald it over your fire, still keeping it wel...

Chicken Croquettes

Still another way, if the quantity is small, is to add to one cupful of chopped chicken one-half cupful of rolled bread-crumbs, a half cupful of hot milk, two well-beaten eggs, a teaspoonful of chopped parsley, and salt and pepper to taste. This is ...

Boston Pudding

1 quart of cream 6 ounces of sugar (2/3 of a cupful) 4 tablespoonfuls of creme de violette 1/2 pound of candied violets 1 teaspoonful of vanilla Put half the cream over the fire in a double boiler. Pound or roll the violets, sift ...

Cold Meat Cutlets

MRS. A. COOK. Half pound cold meat or chicken, one ounce butter, one ounce of flour, one gill white stock, one teaspoon chopped parsley, one half saltspoon grated nutmeg, small teaspoon of salt, saltspoon of pepper, grated rind of half a small le...

Biscuit Tortoni, No. 1

Biscuit Tortoni is a classic Italian dessert that is loved for its creamy texture and delicious flavors. The history of this recipe can be traced back to the late 19th century when it was first created in Italy. It quickly gained popularity and became a s...