1,899 OLD/8 recipes
This is my favorite pumpkin pie recipe! I found it years ago, and recently lost it in a move. I was joyous to find it again! I encourage everyone to use fresh pumpkin, just cut into large chunks, steam, then scoop out of peel, easy!
These strawberry shortcakes were delicious. Buttermilk biscuits turned out golden-brown and buttery, filled with sugar coated strawberries and rich-creamy whipped cream. Such a decadent yet refreshing dessert that nobody can resist.
You are going to love these old fashioned cookies. Cinnamon, nutmeg with the sweetness of raisins and wholesome oatmeal.
It's the season of Swiss chard and kale. We got lots of these fresh leafy greens from our CSA farm, and I was trying to come out an idea to use them up, surfing the internet, found a recipe in New York Times, it's a chard and feta phyllo tart. Definitely got the inspiration, I used both chard and kale, instead of feta, I used cheddar; and I sauteed some fresh mushrooms and added some toasted pine nuts, which worked very well. Also, I used a pie plate instead of a tart pan, and it was a great success, absolutely flavorful and delicious. The phyllo crust came out flaky and crispy. Have definitely become one of my signature recipes :)
If you love butterscotch and oatmeal cookies, these are the best.
Make your pasta dishes seem authentic with this spaghetti sauce made of Italian sausage, tomatoes and a variety of spices.
These cherry cream cheese bars were divine. The cream cheese added the rich creaminess; I made my own cherry pie filling, which was packed with cherry flavour and not super sweet, also did a few changes to make these bars healthier (see the linked recipe below) but still decadent.
Truly the best ever old fashioned ginger snap cookies. Enjoy!
A very tasty way to cook squash, and it's also a cozy dish in a cold winter day. Packed with nutrients, feel free to use other similar squash to replace butternut.
This prosciutto, fontina and sun-dried tomato tart was brilliant. The combination of these three ingredients and the buttery-crispy puff pastry was absolutely delicious!
This is the best lassagna I have ever tried, basil-pesto definitely gave the whole lasagna tons of tasty flavor, also used low-fat milk and cheese, reduced the amount of fat, but the sauce was still creamy, asparagus was tender-crispy between the layered creamy stuffed noodles.
Something about bacon goes so well with spinach. Using a hot bacon dressing wilts the spinach just the perfect amount, not rubbery and not too mushy and packed with flavor.
Classic old favorite holiday treat
A staple in Nova Scotian homes for generations.