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

Another Way

Take one pound of flour, and seven ounces of butter, put into boiling water till it dissolves: wet the flour lightly with it. Roll your paste out thick and not too stiff; line your tins with it; put in the meat, and cover over the top of the tin wit...

Cranberry Jelly

Cover cranberries with water and cook until soft; mash through a colander. To one pint of juice add one pound of sugar. Return to stove and boil one-half hour. Pour the hot liquid in moulds to cool. --Miss R. H. Nash. * * * ...

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...

Sweet Potato Biscuit

One quart of flour, one quart of sweet potatoes--after they are boiled and grated--one-half cupful of lard, one cup of yeast--mix with either milk or water; let them rise twice. Bake like tea biscuits. ...

Baked Batter

3 ounces flour. 2 eggs. 1/2 pint milk. 1 ounce butter. A pinch of salt. Place the flour and salt in a basin, beat up the eggs in another basin; add half the butter to the milk, and place in the oven for a few minutes to allow the but...

Belgian Roast Lamb.

Belgian Roast Lamb Recipe Belgium is well-known for its rich culinary traditions, and one classic dish that showcases their love for hearty meats is Belgian Roast Lamb. This dish embodies the essence of Belgian cuisine, combining tender, succulent lamb w...

Orange Pudding No 6

Cut two large china oranges in quarters, and take out the seeds; beat them in a mortar, with two ounces of sugar, and the same quantity of butter; then add four eggs, well beat, and a little Seville orange-juice. Line the dish with puff paste, and b...

Widgeon To Dress

To eat widgeon in perfection, half roast the birds. When they come to table, slice the breast, strew on pepper and salt, pour on a little red wine, and squeeze the juice of an orange or lemon over; put some gravy to this; set the plate on a lamp; cu...

Huckleberry Cake

Recipe: Huckleberry Cake History: Huckleberry cake is a delightful dessert that has been enjoyed for centuries. Huckleberries, a wild fruit native to North America, have long been prized for their vibrant flavor and unique taste. The incorporation of hu...

To Make Bean'd-bread

Blanch half a Pound of Almonds, slice them thin the long Way, lay them in Rose-Water all Night; then drain them from the Water, and set them by the Fire, stirring them 'till they are a little dry and very hot; then put to them fine Sugar sifted, eno...

Asparagus Omelet

Make a plain omelet and when the eggs are firming, lay over one half of it hot seasoned tops of asparagus, and fold over the other half. ...

Scotch Haggis

MRS. ANDREW T. LOVE. Boil a sheep's draught for three quarters of an hour in as much water as will cover it. Grate down the liver and mince the heart and lights very fine. Mince two pounds of onions, and two pounds of beef suet, put in three or f...

To Make Quince-paste

Pare the Quinces, and quarter them; to a Pound of Quince put half a Pound of Sugar and half a Pint of Water; boil it fast 'till the Quinces are all to Pieces; then rub it very fine, 'till there be no Lumps in it, and put to it a Pint of Jelly of Qui...

Linseed Tea

Put a table-spoonful of linseed into a clean earthen pot or pipkin with a quart of water, and a little orange or lemon rind; boil this gently for about ten minutes, and then strain it through muslin into a jug; sweeten with honey or sugar, add the j...

Orange Frappe

From MRS. THEO. F. ARMSTRONG, of Delaware, Alternate Lady Manager. Eight oranges, two lemons, the grated rind of two of the oranges boiled in a little water and then strained, two tablespoonfuls of corn starch mixed with a little cold water; then pour boi...

Batter Pudding

1 pint of milk, scalded, stir in 1 tablespoon corn starch and 2 of flour, mixed with a little cold milk, beat 4 eggs (yolks and whites separately), and, when the batter is cold, stir in first yolks, then whites, and bake three quarters of an hour. ...

Potage

Boil a leg of beef, and a knuckle of veal, with a bunch of sweet herbs, a little mace and whole pepper, and a handful of salt. When the meat is boiled to rags or to a very strong broth, strain it through a hair sieve, and when it is cold, take off t...

Broiled Steak

Broiled Steak Recipe: History: The broiled steak has been a popular dish for centuries and is still enjoyed by meat lovers around the world. Broiling is a cooking technique that involves cooking the meat directly under high heat, resulting in a juicy and...

Ginger Beer No 4

Ten gallons of water, twelve pounds of loaf sugar, the whites of four eggs, well beaten; mix them together when cold, and set them on the fire: skim it as it boils. Add half a pound of bruised ginger, and boil the whole together for twenty minutes. ...

Potato Cakes

Take cold mashed potatoes or cold baked or boiled potatoes that have been mashed and seasoned; roll into balls, dusting the hands well with flour first. Flatten into cakes and saut in butter, or place on a buttered tin with a small piece of butter on the...

Chocolate Pudding. Mrs. Alice Kraner.

History of Chocolate Pudding: Chocolate pudding is a delightful and indulgent dessert that has been enjoyed by people for centuries. The roots of this sweet treat can be traced back to Europe, where it gained popularity during the 17th and 18th centuries...

Black Ball

Melt together, moderately, ten ounces of Bayberry tallow, five ounces of bees' wax, one ounce of mutton tallow. When melted, add lamp or ivory black to give it a good black color. Stir the whole well together, and add, when taken from the fire, half...

Vegetable Marrow

MRS. DAVID BELL. Cut in slices half an inch thick, peel and remove the spongy portion; fry in hot dripping or butter, pepper and salt; also nice to make a light batter and dip the slices in, afterwards frying a golden brown. ...

To Keep Sandwiches

It is frequently necessary to make sandwiches several hours before they are needed. As they dry quickly they must be carefully wrapped or they will be unpalatable. Wring from cold water two ordinary tea towels; put one on top of the other. An old ta...

Vienna Stewed Carrots.

Vienna Stewed Carrots Recipe History: Vienna Stewed Carrots, also known as Wiener Karotten, is a traditional Austrian dish that has been enjoyed for centuries. It originated in Vienna, the capital city of Austria, which is renowned for its rich culinary ...