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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

Steamed Fig Or Date Pudding

Steamed Fig or Date Pudding Recipe Introduction: Steamed Fig or Date Pudding is a delicious and flavorful dessert that has been enjoyed for many years. With its rich history and satisfying taste, this dessert is sure to please both the young and the old....

Oysters No 4

Take the largest oysters you can get, and just plump them over the fire in their own liquor; then strain it from them, and cover the oysters close in a cloth. Take an equal quantity of white wine and vinegar, and a little of the oyster liquor, with ...

Apple Jelly Cake

History of Apple Jelly Cake Recipe: The Apple Jelly Cake is a delightful dessert that has been enjoyed by many for generations. Its origins can be traced back to the early 19th century in the United States, where apple-based desserts were highly popular ...

Duchess Mousse

1/2 cupful of rice 1 tablespoonful of gelatin 2/3 cupful of sugar 1/4 pound of dates 1/2 pint of milk 1 pint of cream 1 teaspoonful of vanilla Wash the rice, throw it into boiling water, boil rapidly twenty minutes; drain, add t...

Black Fish

Are the best boiled or fried--they will do to broil, but are not so good as cooked in any other way. ...

Connecticut Election Cake

From MRS. HELEN C. BRAYTON, of South Carolina, Vice-President State Board and Lady Manager. Four pounds flour; two pounds butter; two and one-half pounds sugar; two and one-half pounds raisins; one-half pound citron; one-half ounce mace; tumbler of brandy...

Artichoke Soup

Melt a piece of butter the size of an egg in a saucepan; then fry in it one white turnip sliced, one red onion sliced, three pounds of Jerusalem artichokes washed, pared, and sliced, and a rasher of bacon. Stir these in the boiling butter for about te...

Hot Milk Punch

History of Hot Milk Punch: Hot Milk Punch is a classic cocktail that dates back to the 1770s and has roots in American, British, and Caribbean culinary traditions. It was originally considered a winter warmer, often enjoyed during the holiday season. Thi...

Stewed Sweetbreads

Recipe for Stewed Sweetbreads: History of the Recipe: Sweetbreads have been enjoyed as a delicacy for centuries. In fact, the consumption of sweetbreads dates back to ancient times, where they were considered a luxurious and prized ingredient. Sweetbread...

Veal Cutlets To Dress

Cut the veal steaks thin; hack and season them with pepper, salt, and sweet-herbs. Wash them over with melted butter, and wrap white paper buttered over them. Roast or bake them; and, when done, take off the paper, and serve them with good gravy and...

Mutton Or Grass Lamb Pie

Take a loin of mutton or lamb, and clear it from fat and skin; cut it into steaks; season them well with pepper and salt; almost fill the dish with water; lay puff paste at top and bottom. ...

How To Steam Potatoes

Peel the potatoes thinly, wash them clean, put them in the steamer, over boiling water, which must be kept briskly boiling until the potatoes are thoroughly done, the length of time depending very much on their size. I am aware that it is not in the...

Fruit Tarts

Stew ten cents worth of fruit and four ounces of sugar together; make some pastry according to the directions in the receipt for BAKED APPLE DUMPLINGS; line deep pie-plates with the paste, building up a rim of paste around each; fill them with the s...

Mushrooms Stewed In A Cream Sauce

Make a pint of cream sauce, prepare half a pound of mushrooms as in the preceding recipe, cut into dice, and stew in the sauce until very tender. Have the toast prepared as above and pour the mushrooms over it. Garnish with parsley and serve at once...

Hoche Pot Gantois

Take two pounds of mutton, the breast or one of the inferior parts will do as well as a prime piece. Put in an earthenware pan a lump of butter as big as an egg, and let it color. Cut the mutton in pieces and let them color in the butter, adding salt and ...

Capers

Capers are the produce of, a small shrub, but preserved in pickle, and are grown in some parts of England, but they come chiefly from the neighbourhood of Toulon, the produce of which is considered the finest of any in Europe. The buds are gathered ...

Saute Of Turnips

Saute Of Turnips Recipe History: Saute of turnips is a classic dish that has been enjoyed for centuries. Turnips are root vegetables that have been cultivated for thousands of years and have played a significant role in various cuisines around the world...

Quick Coffee Cake

Coffee cake is a delicious and comforting treat that is perfect for enjoying with a hot cup of coffee or tea. This classic recipe has been enjoyed by people around the world for many years. The history of coffee cake dates back to the 17th century, where ...

Brides Cake. Mrs. J. J. Sloan.

Brides Cake, also commonly known as White Wedding Cake, is a classic and elegant dessert that has been a staple at weddings for centuries. This cake is known for its light and fluffy texture, which is achieved by using a combination of butter, sugar, and ...

Pepper Salad

Shave as fine as possible one head of cabbage, use an ounce of mustard seed, or an ounce of celery seed as one prefers either flavor; cut one or two yellow peppers into thin shavings if mustard seed is used, or four if celery seed is used. Pour cold...

Quick CafÉ Parfait

Make a quart of Caramel Ice Cream, pack, and stand it aside for two hours. At serving time, stir in a pint of cream, whipped to a stiff froth, dish in parfait glasses, and send to the table. The top of the glasses may be garnished with whipped cream, if d...

Roast Goose, Bread And Apple Dressing

Sift together 1 cup flour, 2 teaspoons Dr. Price's Baking Powder, 1 teaspoon salt; rub in very lightly 4 tablespoons shortening; add just enough cold water to make stiff dough. Roll out on floured board and cover top of pie. ...

Brain Fritters

Carefully wash an ox brain, and boil it for a quarter of an hour in well-seasoned stock. When the brain is cold, cut it into slices as thin as possible, dip each of them in batter, drop them as you do them into a stewpan half-full of fat at a temper...

Cheap Fish Dinners

I have already spoken of the value of fish as strengthening food, and in support of what I say I need only to remind you how vigorous and healthy the inhabitants of the sea coast usually are, especially if they eat red-blooded fish. This fact, in co...

Corn Oysters

From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager. Cut off the small end of the pepper; make a slit down the side; remove all the seeds. Mince fine cold chicken, veal or shrimps, and add a little stale bread soaked in water and well squeez...