Notes about Recipes in this book

• Zucchini lemon loaf

  • Breadcrumbs on September 15, 2010

    Sept 2010 - first use of this recipe. Liked the idea of the lemon-zucchini combo, something I hadn't seen before in a quick bread. Made recipe as directed w good results however I believe the method is unnecessarily complicated by the use of an electric mixer. I won't do this again, there's no reason mixing cannot be done by hand. Loaf is tasty, moist and has good texture...not too dense which I find can be the case w squash-based breads. I'd make this again.

• Banana gingerbread

  • Breadcrumbs on November 18, 2010

    p. 61 - Nov 2010, first use of this recipe and we love it. Its been some time since I've had traditional gingerbread so I can't really compare but what I can say is this is a tasty, well-spiced moist, dense loaf that is perfect for the holidays. Plan to make another and serve it with cream cheese infused w ginger marmalade. 10

• Aromatic meat loaf

  • Lindalib on November 12, 2012

    Most of us liked the flavor, although one person did not. We skipped the bacon. Next time, use the bacon or add a glaze.

• Horseradish mustard tarragon sauce

  • ntt2 on November 08, 2015

    1 cup mayo 2 tablespoons Dijon mustard 3 tablespoons drained prepared white horseradish 1 tablespoons fresh tarragon or snipped fresh chives 1 cup heavy cram whipped Mix all but whipped cream; fold in cream . Cover refrigerate and serve within 6 hours. Makes 2 cups

• Best-time chili

  • JKDLady on January 17, 2016

    I made this for the second time, and we still enjoyed it immensely. I did change the "chili powder" to one of my own. I used 1 T hot chili powder, 1 T medium chili powder, 1 T ancho powder, and 1 T chipotle powder. Next time I would increase the chipotle powder to 2 T. Changing the spices takes this to a new level.

• Classic pie crust

  • JKDLady on January 07, 2016

    This was too hard to work with. I've made a lot of pies, and this is not a good crust in my opinion.

• Garlicky red-jacket mashed potatoes

  • JKDLady on January 07, 2016

    I like the technique of mashing the liquid in. The liquid amounts were just about spot on. Unfortunately, I had to let them sit a bit, so I was glad that I warmed extra milk. There's nothing special about this recipe, but I did like the technique.

• Bing cherry chutney

  • hillsboroks on July 24, 2016

    This chutney was the perfect way to use up a bag of nearly overripe Bing cherries I had on hand. The finished chutney is a beautiful dark jewel red color and the aroma of the cherries and spices as it cooked was wonderful. After it was done cooking I spooned it into small jam jars with 2-part lids and processed them for 10 minutes in a water bath canner. I got 10 4 oz. jars of chutney from this recipe.

• Vegetable split pea soup

  • hillsboroks on October 20, 2017

    This is a warm, comforting soup with the added bonus of lots of veggies adding all their wonderful flavor notes. I had a very big ham bone from Honey Baked Ham so I increased the vegetable stock to 8 cups and added an extra 1/4 cup split peas. I also stirred in a package of baby spinach near the end of the cooking time. It is even better the next day and was a hit at a dinner for my ladies group.

• Pumpkin pecan tea bread

  • Kinhawaii on November 24, 2018

    Been making this for years with the canned leftover pumpkin- haven't tried it with pumpkin pie filling, nor nuts- my family prefers it without. Always moist & keeps well.

• Beef and vegetable barley soup

  • KBHughes on February 25, 2019

    This was a beautifully made soup recipe. I did add an extra chopped raw garlic clove into the soup with the barley and beef as well as a couple T of Beef Better than Boullion for flavor. Delicious!