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White Peach Sangria

Submitted by: Chef John

A refreshing twist on the classic wine punch. White wine and peach vodka are floating with white peaches and grapes. A hit at summer parties!

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White Sangria

Submitted by: Shawna

A wonderful punch made with white wine, mango and orange slices. Peach schnapps, cognac and ginger ale round out this summer party drink.

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Olie Bollen

Submitted by: rita

Living In: Riverside, California, USA

Olie Bollen (oh-lee boh-lun) are small Dutch doughnut-style fritters, traditionally made and served as a snack or breakfast on New Year's Eve or New Year's Day.

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Oliebollen (Dutch Doughnuts)

Submitted by: Leslie Thomas

Home Town: Milpitas, California, USA

Living In: Vilseck, Bayern, Germany

Ollie-bollen, or (Oliebollen) is a dutch pastry similar to a doughnut. It typically is a deep fried pastry filled with raisins and dusted with powdered sugar. Some modern variations serve them topped with berry filling, but this is a traditional recipe. Oliebollen are a traditional treat on New Year's

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Champagne Cake I

Submitted by: Kristin Pan

A moist cake made with champagne.

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Poached Pears

Submitted by: Christina St John Cericola

The ultimate in class and taste. Serve with sweetened whipped cream flavored with vanilla and Grand Marnier.

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Best Ever Banana Bread

Submitted by: Rose

Buttermilk is the secret ingredient in this moist, nutty loaf. This bread freezes well.

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Pumpkin Cranberry Bread

Submitted by: Linda White

Delicious, moist and tangy bread. Good for lunch boxes and anytime snacks!

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Braised Beef Short Ribs

Submitted by: Jim Stearns

A savory stew including tomatoes, potatoes, carrots, and garlic. This very flavorful and economical cut of meat requires long, slow cooking.

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Fudge

Submitted by: Dana

I double the recipe and put in a glass baking dish (9x13 inches). Nice for holidays . . . Keep it for a secret and family and friends will think you worked forever on it . . . (smiles). You can also use peanut butter chips and make peanut butter fudge.

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Coconut Shrimp I

Submitted by: Linda Vergura

These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.

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