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Lemonade Cake III

Submitted by: Denise

I hope you like lemons, because this cake is very rich and lemony

Not Yet Reviewed!
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Sage Cakes

Submitted by: BETHMCAFEE

Home Town: Satsuma, Alabama, USA

Living In: Elberton, Georgia, USA

A plain pancake is made with fresh sage and topped with Romano cheese. Excellent for breakfast, brunch, or supper with sausage, bacon, and fried apples.

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Ricotta Kuchen with Streusel Topping

Submitted by: me4

Adapted for easy use with a bread machine, this streamlined version of the traditional German pastry wraps a buttery dough with a streusel topping around a creamy ricotta filling. If you don't have a bread machine, follow standard bread-making instructions and knead the dough by hand. Note that you can substitute milk for the non-dairy amaretto creamer.

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Rosemary Shortbread Cookies

Submitted by: AMARTIN07

Home Town: New York, New York, USA

Living In: Burlington, Vermont, USA

A very Victorian recipe! Some people are put off by the notion of herb cookies, but you'll be pleasantly surprised. The flavor improves with age (best 2 days after), keeping for about a week.

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Peach Whirligigs

Submitted by: Tally Flint

Cinnamon rolls baked in a fresh peach sauce -- switch to apples in winter!

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Millet Muffins

Submitted by: HIMEESGIRL

A lightly sweetened, extremely yummy muffin.

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Buttermilk Pie

Submitted by: Tracy Mulder

A tangy custard is baked in a short crust in this old fashioned dessert.

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Perfectly Moist Irish Wheaten Bread

Submitted by: laracucina

Living In: Los Angeles, California, USA

This recipe for a dense, Northern Irish-style bread calls for both bread flour and whole wheat flour, as well as buttermilk, sugar, and margarine.

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Secret Cake

Submitted by: Patti Roberson

This recipe was given to me by my mom's neighbor, Sharon Kelley. It is the very best chocolate cake recipe I have ever tasted.

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Auntie's Buttermilk Cake

Submitted by: Jeannette Gartner

I got this recipe, as well as so many others, from my favorite aunt. She loved to bake--she used to say it was her "therapy," and I feel the same way!

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Cajun Catfish With Fruit Salsa

Submitted by: Katherine Nelson
Provided by: Taste of Home

'I got the idea for this recipe from my brother-in-law, Brett, a fabulous 'experimental' cook,' says Katherine Nelson of Palmdale, California. 'Even the pickiest of eaters will crave more of this dish, so you might want to double the recipe!'

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Chicken Flautas

Submitted by: Arlene Spurlock

Lightly crisped corn tortillas envelope a zesty chicken and cheese filling.

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Chicken and Broccoli Braid

Submitted by: Kelly Grimes

This clever recipe makes innovative use of prepared crescent roll dough. A cheesy chicken and chopped broccoli mixture fills the center.

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Wine Baked Potato

Submitted by: MBATMT

Home Town: Caledonia, Texas, USA

Living In: Houston, Texas, USA

A delicious baked potato that has a wonderful aroma while cooking.

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Fudgy Chocolate Chip Muffins

Submitted by: Sue Litster

A chocolatey treat!

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Almond-Crusted Tilapia

Submitted by: Michelle Woolf

Living In: Syracuse, Utah, USA

Tilapia is coated with ground almonds and Parmesan cheese in this delicious dish.

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Parmesan and Basil Chicken Salad

Submitted by: Janet Schaufele

The heady aroma and taste of sweet basil defines this cold chicken salad tossed with Parmesan cheese and dressed with a puree of mayonnaise, basil, garlic and celery.

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Basil Cream Sauce

Submitted by: Ayanna Cassanova

After a mad search on the net for a recipe for this sauce I had to create my own. This can be reheated in the microwave without the usual cream sauce defects. I just love the light green color and how well it displays over tri color or regular pasta, salmon and grilled chicken. I have been putting this on everything.

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Basil and Pesto Hummus

Submitted by: fantastic dan

This deliciously-sweet hummus is bursting with basil and an all-around pesto body.

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Simple Garlic and Basil Pesto

Submitted by: FUZZYGREENMONKEY

This recipe is something that you can make quickly and easily using a blender. Everything you need is easy to find in your local supermarket. This paste is great for putting on or in meat and pastas, or with cottage cheese in stuffed pasta shells. Once I start making this, the orders from friends and family keep coming in. For best taste, pesto should be heated up in the meal it's being prepared with.

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Belton, Texas

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Lemonade Cake III

Sage Cakes

Ricotta Kuchen with Streusel Topping

Rosemary Shortbread Cookies

Peach Whirligigs

Millet Muffins

Buttermilk Pie

Perfectly Moist Irish Wheaten Bread

Secret Cake

Auntie's Buttermilk Cake

Cajun Catfish With Fruit Salsa

Chicken Flautas

Chicken and Broccoli Braid

Wine Baked Potato

Fudgy Chocolate Chip Muffins

Almond-Crusted Tilapia

Parmesan and Basil Chicken Salad

Basil Cream Sauce

Basil and Pesto Hummus

Simple Garlic and Basil Pesto

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