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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

Sweet Corn

Corn is much sweeter to be boiled on the cob. If made into sucatosh, cut it from the cobs, and boil it with Lima beans, and a few slices of salt pork. It requires boiling from fifteen to thirty minutes, according to its age. ...

Pickled Beef Tongue

Pickled Beef Tongue Recipe History of Pickled Beef Tongue: Pickled beef tongue is a traditional delicacy that has been enjoyed for centuries. The dish has roots in various cultures around the world, including Jewish, European, and Latin American cuisines...

Maple Mousse

Maple Mousse is a delightful and creamy dessert that combines the rich flavors of maple syrup and the lightness of whipped cream. This classic dessert has a long history and is perfect for any occasion. In this recipe, we will guide you through the steps ...

Ham Toast

From MRS. MARGARET M. RATCLIFFE, of Arkansas, Alternate Lady Manager. One pint of milk; three eggs, well beaten; salt; one large spoon of butter; half a teacup of yeast, and as much flour as will make a thick batter. Pour into a cake pan and place in a wa...

Hog's Puddings Black No 3

Steep a pint of cracked oatmeal in a quart of milk till tender; add a pound of grated bread, pennyroyal, leeks, a little onion cut small, mace, pepper, and salt, to your judgment. Melt some of the leaf of the fat, and cut some of the fat small, acco...

Mesopotamia Stew

Equal parts of meat and string beans. Fry together with or without an onion. When quite brown but not hard, season well in any way liked. In Mesopotamia, of course it is made very hot. Cover with water and cook slowly until beans are soft and meat i...

Custard Pudding

We give this pudding first because it affords an opportunity for giving hints on making milk puddings generally, and because, properly made, there is no more delicious pudding than this. It is besides most useful and nutritious, not only for the din...

Coniglio Arrostito Alla Corradino Roast Rabbit

Ingredients: Rabbit, pig's fry, butter, salt, pepper, fennel, bay leaf, onions. Make a stuffing of pig's fry (previously cooked in butter), salt, pepper, fennel, an onion, all chopped up, and a bay leaf. With this stuff a rabbit well and braize i...

Walnuts No 5

Put into a stone jar one hundred large double nuts. Take one ounce of Jamaica and four ounces of black pepper, two of ginger, one of cloves, and a pint of mustard-seed; bruise these, and boil them, with a head or two of garlic and four handfuls of s...

Soup No 1

A quarter of a pound of portable soup, that is, one cake, in two quarts of boiling water; vegetables to be stewed separately, and added after the soup is dissolved. ...

Tripe, Family Style

Tripe, Family Style Recipe: Tripe is a traditional dish that has been enjoyed by families for generations. It is a delicacy that is made from the lining of the stomach of various animals, such as cows, sheep, or pigs. While it may not be the most glamoro...

Champagne Cup I

The Champagne Cup I is a delightful and refreshing cocktail that combines the effervescence of champagne with a medley of citrus flavors. This classic recipe has a rich history and has been enjoyed by cocktail enthusiasts for years. Let's dive into the or...

"pennsylvania" Plum Pudding (for Thanksgiving Day)

Recipe: Pennsylvania Plum Pudding for Thanksgiving Day History and Fun Facts: Pennsylvania Plum Pudding is a traditional dessert that has been enjoyed on Thanksgiving Day for many generations. This delicious pudding has its origins in Pennsylvania Dutch ...

Sponge Cake

Sponge cake is a classic dessert that has been delighting taste buds for centuries. Its light and airy texture, coupled with a subtle sweetness, make it a favorite among many. The history of sponge cake traces back to ancient times, with various recipes a...

1 8 Florida Corn Cake

One egg, 1 cup of milk, 1 tablespoonful salt fat pork, 1 teaspoonful salt, 1 of sugar, 2 cups white corn-meal, 1 tablespoonful baking powder. Mix all thoroughly and bake in 2 thin cakes. ...

To Dry Black Figs

Weigh the Figs, and slit them at the Bottom; put them into boiling Water, and boil them 'till they are very tender; drain them well from the Water; then make a Syrup of clarify'd single-refin'd Loaf-Sugar, with their Weight, and half a Pint of Water...

Suet Pudding

From MRS. HELEN M. BARKER, of South Dakota, Lady Manager. One cup chopped suet; one cup molasses (New Orleans); one cup chopped raisins; one cup sweet milk; three cups sifted flour; one teaspoon soda dissolved in milk; spices to taste. Steam three hours. ...

Bran Muffins

Bran muffins are a classic breakfast treat that have been enjoyed for centuries. With their dense and hearty texture, they provide a satisfying and wholesome start to the day. The recipe for Bran Muffins is believed to have originated in America, where it...

Plum Pudding

From MRS. M. D. THATCHER, of Colorado, Lady Manager. Set a jelly mould on ice; put a layer of maraschino jelly (or any wine jelly) in the bottom of the mould; when set, add a layer of pink jelly (made by adding a drop of prepared cochineal); when set, put...

Fish Sauce No 8

Take half a pint of cream and half a pint of strong broth; thicken them with flour and butter, and when it boils put in it a little anchovy and lemon-juice, and put it over your fish. ...

22 Rice Border With Creamed Fish

Put one cupful of rice on to boil in 3 cupfuls of water. When it has been boiling for half an hour, add 2 tablespoonfuls of butter and a teaspoonful of salt. Let it just simmer for an hour. Mash it fine with a spoon and add 2 well-beaten eggs, and s...

Cold Compote Of Pears

Peel and slice thin a quart of Bartlett pears, (cost fifteen cents,) lay them in a glass dish, pour over them a little wine, and sprinkle them plentifully with powdered sugar. Let them stand in a cool place for an hour before using them. A nice dish...

Peaches

Take juicy peaches--pare them, allow for each pound of them, a pound of nice white sugar. Put just cold water enough to the sugar to saturate it. When dissolved, stir it up well, and put in the peaches, without crowding them, and boil them slowly ab...

Battuffoli

Ingredients: Polenta, onion, butter, salt, stock, Parmesan. Make a somewhat firm polenta (No. 187) with half a pound of ground maize and a pint and a half of salted water, add a small onion cut up and fried in butter, and stir the polenta until it...

Squash Soup

To one quart of thoroughly cooked pumpkin or squash allow two quarts of milk, plenty of butter, pepper and salt. Serve with toasted bread. Pumpkin and squash soups are French dishes. ...