1 cup peanut butter — not natural PB1/2 cup butter — at room temperature2 1/2 cup Demerara Washed Raw Sugar (I used Sugar In The Raw)3 eggs3 teaspoons vanilla2 cups […]
Black Bean Enchiladas with Spicy Pumpkin Sauce
a recipe adapted from Every Food magazine by Bob on the CLBB Serving Size : 4 1 can pumpkin puree — (15 ounce) 2 1/2 cups water 2 teaspoons salt […]
Simple Clam Chowder
from Cooking Light magazine. 2 bacon slices2 cups chopped onion1 1/4 cups chopped celery 1/2 teaspoon salt 1/2 teaspoon dried thyme2 garlic cloves — minced6 cans chopped clams — (6 […]
Spiced Pumpkin Waffles
1 1/2 cup all-purpose flour1 tsp baking powder1 tsp baking soda1 tsp cinnamon1 tsp nutmeg1 tsp gingerpinch of salt2 eggs1/3 cup brown sugar1 cup pumpkin puree1 (15 oz) can evaporated […]
Wellesley Fudge Cake
4 (1 ounce) squares unsweetened chocolate1/2 cup hot water1/2 cup white sugar1/2 cup butter1 1/4 cups white sugar3 eggs2/3 cup milk1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking soda1 […]
French Lentil and Vegetable Soup
by Ina Garten Serving Size : 12 16 ounces lentils — Small French green lentils are preferred over the larger brown ones. boiling water1 tablespoon olive oil3 large onions — […]
Potato Pancakes
from Betty Crocker’s New Cookbook 4 medium potatoes4 large eggs, beaten1 small onion, finely chopped (about 1/4 cup)1/4 cup all-purpose flour1 teaspoon saltvegetable oil for cooking Wash, peel, and shred […]
Asian Dumplings with Soy-Ginger Sauce
Dumplings:1 pound ground pork1 cup scallions3 Tablespoons soy sauce1 Tablespoon grated ginger1/8 teaspoon freshly ground black pepper2 cups finely chopped napa cabbage (green cabbage is acceptable)Won-ton wrapperswater for sealing wrappers […]