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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.

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.

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Recipes

Macaroni With Bacon

Boil two ounces of streaky bacon, cut it into dice or mince it, stir it into a quarter of a pound of macaroni boiled as for macaroni cheese: if liked, add a few drops of vinegar, pepper, and salt, and serve very hot. ...

Spinach The Best Mode Of Dressing

Boil the spinach, squeeze the water from it completely, chop it a little; then put it and a piece of butter in a stewpan with salt and a very little nutmeg; turn it over a brisk fire to dry the remaining water. Then add a little flour; mix it well, ...

Mock Cherry Pie

One cup cranberries cut in half, one-half cup chopped raisins, one cup sugar, one tablespoonful flour, a pinch of salt, one teaspoonful vanilla and one-half cup boiling water. Bake with upper and under crust. ...

White Caviar

White caviar is a unique and delicious delicacy that can be enjoyed in various culinary creations. This recipe for white caviar provides a simple and easy method to prepare this exquisite treat. Before we dive into the recipe, let's learn a bit about the ...

French Apple Pie.

French Apple Pie, also known as Tarte aux Pommes, is a classic dessert that is loved for its heavenly combination of sweet, juicy apples nestled in a flaky, buttery crust. This delectable treat has been a favorite in French cuisine for centuries and conti...

Chonfleur Au Gratin

Chonfleur Au Gratin Recipe: History and Fun Facts: Chonfleur Au Gratin is a classic French dish that combines the delicious flavors of cauliflower, creamy cheese sauce, and a golden breadcrumb topping. The term "Au Gratin" refers to the dish being topped...

Crabapple Jelly.

Crabapple Jelly Recipe Introduction: Crabapple jelly is a delicious and versatile preserve that captures the unique flavor of crabapples. This delightful jelly has been enjoyed for many years as a spread on toast, a topping for pancakes or waffles, and e...

Lyonnaise Potatoes

Lyonnaise Potatoes Recipe History and Fun Facts: Lyonnaise Potatoes originated from Lyon, a city in France famous for its culinary traditions. This dish is a classic French comfort food, known for its simplicity and delicious flavors. It is typically ser...

Fried Cream

MRS. FARQUHARSON SMITH. Everyone should try this receipt; it will surprise many to know how soft cream could be enveloped in the crust while it is an exceedingly good dish for a dinner course or for lunch or tea. When the pudding is hard, it can ...

Jewish Stewed Sweetbreads.

Jewish Stewed Sweetbreads Recipe In Jewish cuisine, sweetbreads have long been valued for their tender texture and delicate flavor. These glands, typically derived from the thymus or pancreas of veal or lamb, are considered a delicacy and are found in va...

Stuffed Potatoes

Another way. 6 medium-sized potatoes. 3 tablespoons fine bread crumbs. 2 teaspoons sage. 1/2 teaspoon salt. 1/2 teaspoon pepper. 2 onions. 1 tablespoon cooked rice. 1 egg. 1 ounce butter. Proceed as in previous recipe, s...

Brown Cullis

Take two pounds of veal and half a pound of ham, with two or three onions; put a little bit of butter in the bottom of your stewpan, and lay in it the veal and ham cut small, with the onions in slices, a little of the spices of different sorts, and ...

Salad Sandwiches

Chop fine half a pound of cold, cooked chicken; mix with it six tablespoonfuls of mayonnaise dressing; add half a teaspoonful of salt and a saltspoonful of pepper; put this between slices of bread and butter, and cut into fancy shapes. These sand...

Floating Island

A quart of cream. The whites of four eggs. Half a pint of white wine. A quarter of a pound of powdered loaf-sugar. Tea drops of strong essence of lemon, or two lemons cut in thin slices, or the juice of a large lemon. Mix together, in a broa...

Tea Biscuit

Mix as above, using the same proportions, and cutting out with a biscuit-cutter; when they are baked, wash them over with cold milk, and return them to the oven for a moment to dry. The cost is the same. ...

Sponge Cake

On _cake_ luxuriously I dine, And drink the fragrance of the vine, Studious of elegance and ease, Myself alone I seek to please. GAY. Take the juice and grated rind of a lemon, twelve eggs, twelve ounces of f...

Green Gage Compote

Remove the skin from a quart of very ripe green gages, (cost fifteen cents,) put them in a glass dish, sprinkle them over with a pound of powdered sugar, (cost ten cents,) and let them stand in a cool place four hours, until a nice syrup has been fo...

Egg Timbales

The history of Egg Timbales dates back to the late 19th century, where they were often served as an elegant appetizer or a light lunch option. This savory dish was traditionally prepared by buttering small timbale molds or custard cups and dusting them wi...

Norwegian Salad.

Norwegian Salad Recipe History: Norwegian cuisine is deeply influenced by Norway's rich natural resources, including its vast coastal waters abundant with fish. Norwegian Salad is a traditional dish that pays homage to this connection with the sea. It i...

Spinach With Cream Sauce

Spinach with cream sauce is a delicious and nutrient-packed dish that combines the goodness of spinach with a creamy and flavorful sauce. This delightful recipe has a rich history, tracing back to the Mediterranean region where spinach is believed to have...

Elder Wine No 2

To a gallon of water put a quarter of a peck of berries, and three pounds and a half of Lisbon sugar. Steep the berries in water forty hours; after boiling a quarter of an hour, strain the liquor from the fruit, and boil it with the sugar till the s...

Pistachio Cream

Take a quarter of a pound of pistachio-nuts and blanch them; then beat them fine with rose-water; put them into a pint of cream; sweeten it, let it just boil, and put it into glasses. ...

Rich Pastry

History of Rich Pastry: Rich pastry is a classic and versatile pastry recipe that has been enjoyed for generations. Its origins can be traced back to ancient civilizations, where various forms of pastry were made by combining flour, fat, and water. Throu...

Simmered Carrots

History and Fun Facts: Simmered carrots, also known as braised carrots, have been a staple dish in many culinary traditions for centuries. The practice of simmering vegetables in butter or other fats can be traced back to medieval European cooking. Howev...

Steamed Rice

Half a cup of rice, half a teaspoonful of salt and one and one-third cups of boiling water. Put in small cups in a steamer, cover closely and steam three-quarters of an hour. Serve with stewed fruit and cream or sugar and cream. ...