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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

English Ham Sandwiches.

English Ham Sandwiches Recipe History of English Ham Sandwiches: Sandwiches have been a traditional food in England for centuries. John Montagu, the 4th Earl of Sandwich, is often credited with inventing the sandwich in the 18th century. Legend has it t...

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...

Apple Meringue

Put a pint of apple sauce, made of tart cooking apples, slightly sweetened, into a pudding dish. Beat the whites of four eggs to a stiff froth and stir into it a cup and a quarter of sugar, flavor with a very little extract of lemon--a few drops onl...

A Dover Cake

Five eggs. Half a pound of brown sugar. Half a pound of fresh butter. A pint of sugar-house molasses A pound and a half of flour. Four table-spoonfuls of ginger. Two large sticks of cinnamon, powered and sifted. Three dozen grains of allsp...

Zampetti Calves' Feet

Ingredients: Calves' or pigs' feet, butter, leeks or small onions, parsley, salt, pepper, stock, tomatoes, eggs, cheese, cinnamon. Blanch and bone two or more calves' or pigs' feet and put them into a stewpan with butter, leeks, or onions, chopped...

Luncheon Or Sandwich Rolls

History of Luncheon Or Sandwich Rolls Recipe: The history of Luncheon Or Sandwich Rolls can be traced back to the early 1900s when Dr. Price's Baking Powder became a popular choice for home baking. Dr. Price's Baking Powder was known for its high-quality...

To Preserve Golden Or Kentish-pippins

Boil the Rind of an Orange very tender, and let it lye in Water two or three Days; then make a strong Jelly with Pippins, and run it through a Jelly-bag. Take Golden-Pippins, pare them, and scoop out all the Coar at the Stalk End: To twelve Pippins ...

Sweet Pickles

Sweet pickles have been a popular culinary delight for centuries, with its delightful combination of sweetness and tanginess. The process of pickling has been used since ancient times as a means of preserving various fruits and vegetables. In the case of ...

Calf's Head

Scald the hair off; trim and pare it, and make it look as neat as possible. Take out the bones, and have ready palates boiled tender, hard-boiled yolks of eggs, oysters just scalded, and very good forcemeat: stuff all this into the head, and sew it ...

Trout Alpine

(Trota all'alpigiana) These are many ways to prepare this delicious fish, found in abundance in the many streams of clear water that run from the Alps and the Apennine mountains. Often the trout is cooked in wine, but, of course, this part many b...

Mutton And Onions

Choose a shoulder of mutton weighing about three pounds, which you can buy at six cents a pound; wipe it thoroughly with a damp cloth, put it into a pot half full of boiling water, with a tablespoonful of salt, and boil it gently for two hours, skim...

Green Lima Beans

Green Lima Beans Recipe History: Lima beans, also known as butter beans, have a rich history that dates back thousands of years. They are native to South America and were cultivated and enjoyed by the indigenous people of Peru. The beans were later intro...

To Bake Cakes

History of Baking Cakes Baking cakes has been a beloved culinary tradition for centuries, with the practice dating back to ancient times. The process of baking cakes has evolved over time, with various cultures and regions adopting their own unique techn...

White Soup No 5

Make your stock with veal and chicken, and beat half a pound of almonds in a mortar very fine, with the breast of a fowl. Put in some white broth, and strain off. Stove it gently, and poach eight eggs, and lay in your soup, with a French roll in the...

Cinnamon Cake

1 cake compressed Yeast 1/4 lb. Butter 1 tablespoon lard 1 1/2 cups sugar Pinch of Salt 1 pint luke warm milk Flour to stiffen About six o'clock in the evening soak a cake o...

Candied Peel

MRS. DAVID BELL. Put the lemon or orange skins, in strong salt and water, when they are soft enough to pass a straw through, take them out and soak them changing the water till all the salt taste is gone, then simmer them in thin brown sugar syru...

Another Way

One ounce of isinglass, dissolved in a good half pint of water, the juice of two small lemons, the peel of half a lemon, the yolks of four eggs, well beaten, half a pound of sugar, half a pint of white wine: mix these carefully together, and stir th...

Mashed Sweet Potatoes. Mrs. W. H. Eckhart.

Mashed sweet potatoes are a delicious and comforting dish that many people enjoy, especially during the fall and winter seasons. They have a rich and creamy texture, and a naturally sweet flavor that pairs well with a variety of main dishes. In this recip...

Borsht

Borsht: A Traditional Eastern European Soup Introduction: Borsht is a classic and beloved dish in Eastern European cuisine, particularly in countries like Russia, Ukraine, and Poland. This vibrant soup, known for its deep red color, is made primarily wit...

Jam Tart

Prepare some paste, as in No. 101, and use this to make a jam tart, as directed for making a mince-pie, using any kind of common jam, instead of mince-meat, for the purpose. ...

Hashed Meats

I strongly recommend that you never allow yourselves to be persuaded, that cold meat dinners are cheap dinners; just the reverse of this assumption is the fact. And, let me tell you, that those who make the former assertion, do so only because they ...

Shoulder Of Mutton Stuffed

Shoulder of Mutton Stuffed is a classic dish that has been enjoyed for centuries. This recipe involves the butcher carefully removing the blade from the shoulder and filling the space with a delicious bread stuffing before roasting it in the oven. The res...

Welsh Rare-bit No 2

1 egg, 1/2 a cup of milk; 1 cup of grated cheese, salt, cayenne pepper and mustard to taste. Heat the milk in a double boiler; melt the cheese. Add the egg, and pour all over squares of toast. ...

Lekach

Lekach, a traditional Palestinian honey cake, is a delightful treat that has been enjoyed for generations. This recipe offers a lighter and less rich version of honey cake compared to others. It serves as a perfect accompaniment to a cup of tea, reminisce...

Imitation Lemon Cream

This will be found useful when cream is not to be had. Put the thin peel of two lemons into half-a-pint of boiling water, and when it has stood a little, dissolve half-a-pound of loaf sugar in it. When nearly cold, add three eggs, the yolks and whit...